Easy Chicken Wild Rice Soup
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Easy Chicken Wild Rice Soup
This creamy wild rice soup is the ultimate comfort food made from scratch with tender wild rice, shredded chicken, and a velvety cream base. It’s ready in just over an hour, making it perfect for chilly weeknights or casual weekend gatherings. The rich, savory broth and hearty texture make it a truly satisfying meal.
I’ve been making versions of this soul-warming wild rice chicken soup for years. It always reminds me of coming in from a cold day to the welcoming aroma of a simmering pot on the stove. For me, this is the kind of comfort food recipe that turns an ordinary evening into a special occasion. I love serving this creamy soup alongside a simple salad before a delightful dessert like our sweet potato casserole. It also pairs beautifully with a slice of our classic chicken pot pie for a truly memorable meal on a brisk autumn evening.
Why This Creamy Soup Is So Satisfying
- Hearty & Wholesome: Packed with vegetables, tender chicken, and nutty wild rice for a complete meal.
- Effortlessly Elegant: Simple ingredients create a rich, restaurant-quality soup from your own kitchen.
- Perfect for Meal Prep: The flavors deepen overnight, making it ideal for make-ahead dinners.
- Family-Friendly Comfort: A creamy, mild broth that appeals to both adults and children alike.
Everything for Your Perfect Creamy Wild Rice Soup
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Wild Rice Blend: Provides a wonderfully chewy texture and nutty flavor base.
- Unsalted Butter: Used to sauté the vegetables and build a rich foundation.
- Vegetables (Onion, Celery, Carrots): The classic aromatic trio that adds sweetness and depth.
- All-Purpose Flour: Creates the roux that beautifully thickens the creamy soup.
- Low-Sodium Chicken Broth: Gives you full control over the final seasoning of the soup.
- Cooked Chicken: Use rotisserie chicken or leftovers from a baked chicken for ease.
- Heavy Cream: Adds the luxurious, velvety texture that makes this soup so comforting.
- Seasonings (Thyme, Pepper, Salt): Simple herbs enhance the natural flavors without overwhelming them.
Creamy Wild Rice Soup
Creamy wild rice soup with tender chicken and savory vegetables. Made with a rich, creamy broth and hearty wild rice blend. Perfect comfort food ready in 80 minutes.
Equipment
- medium saucepan
- large Dutch oven or stockpot
- cutting board
- knife
- measuring cups
- measuring spoons
- whisk
- strainer
Ingredients
For the Wild Rice
- 1 cup uncooked wild rice blend
- 3 cups water
For the Soup
- 2 tbsp unsalted butter
- 1 cup yellow onion, finely chopped
- 1 cup celery, finely chopped
- 1 cup carrots, finely chopped
- 1/2 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 1 1/2 cups heavy cream
- 1 tsp dried thyme
- 1/2 tsp freshly ground black pepper
- 1 tsp kosher salt plus more to taste
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- In a medium saucepan, combine the 1 cup uncooked wild rice blend with 3 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 45 to 50 minutes, or until the wild rice is tender and has just burst open. Drain any excess water and set the cooked rice aside.
- While the rice cooks, melt the 2 tablespoons of unsalted butter in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the 1 cup finely chopped yellow onion, 1 cup finely chopped celery, and 1 cup finely chopped carrots to the pot. Sauté the vegetables, stirring occasionally, for 8 to 10 minutes, until they have softened and the onion becomes translucent.
- Sprinkle the 1/2 cup of all-purpose flour evenly over the sautéed vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste. The mixture will become thick and pasty, forming a roux that will thicken your soup.
- Gradually whisk in the 6 cups of low-sodium chicken broth, adding a cup at a time to prevent lumps from forming. Continue whisking until the mixture is smooth and fully combined.
- Increase the heat to medium-high and bring the soup to a gentle simmer, stirring frequently. Allow the soup to simmer for 5 to 7 minutes, or until it has visibly thickened to a creamy consistency.
- Stir in the reserved cooked wild rice, the 2 cups of shredded cooked chicken, 1 1/2 cups of heavy cream, 1 teaspoon of dried thyme, and 1/2 teaspoon of freshly ground black pepper. Reduce the heat to low and continue to simmer for another 10 to 15 minutes, stirring occasionally. This allows the flavors to meld together and the soup to heat through completely.
- Taste the soup and season with 1 teaspoon of kosher salt, or more if needed, until the flavors are perfectly balanced. Ladle the hot creamy wild rice soup into individual bowls. Garnish each serving with 1 tablespoon of fresh chopped parsley, if desired, before serving.
Notes
Garnish with fresh parsley for a pop of color and freshness.
Delicious Ways to Customize This Soup
- Make It Cheesier: Stir in a half cup of shredded Gruyère or sharp cheddar at the end.
- Vegetarian Version: Simply use vegetable broth and replace the chicken with sautéed mushrooms.
- Add More Veggies: Toss in a cup of frozen corn or peas during the last few minutes of cooking.
My Pro Tips for Soup Success
- Roux Consistency: Cook the flour and butter mixture for a full minute to eliminate any raw flour taste.
- Gradual Broth Addition: Whisk in the chicken broth slowly to ensure a perfectly smooth, lump-free base for your hearty soup recipe.
- Rice Preparation: Cook the wild rice separately to ensure each grain is tender and perfectly textured.
- Final Seasoning: Always taste and adjust the salt and pepper at the very end, after adding the cream. For more one-pot inspiration, check out our flavorful Cajun sausage and rice skillet.
How to Store and Reheat Your Soup
- Store: Cool completely and transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
- Freeze: This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally, until heated through.
- Make-Ahead Tip: You can cook the wild rice and chop the vegetables a day in advance to streamline the process, much like preparing our hearty beef stew.
Frequently Asked Questions
Can I use brown rice instead of wild rice?
Yes, you can substitute brown rice, but the cooking time will be different. Follow the package directions for the brown rice and note that the soup will have a softer, less distinct texture. For another great rice-based dish, try our simple baked brown rice.
How can I make this creamy wild rice soup gluten-free?
To make it gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your chicken broth is certified gluten-free as well. The result will be just as creamy and delicious.
What can I use instead of heavy cream?
For a lighter version, half-and-half will work, though the soup will be slightly less rich. I do not recommend using milk, as it can curdle when heated. Full-fat coconut milk is a great dairy-free alternative.
Can I make this soup in a slow cooker?
Absolutely. Sauté the vegetables first, then add everything except the cream to the slow cooker. Cook on low for 6-7 hours, then stir in the cream during the last 30 minutes.
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Make This Creamy Wild Rice Soup Tonight
With its rich, velvety texture and hearty blend of flavors, this creamy wild rice soup is guaranteed to become a family favorite. It’s one of those easy dinner ideas that feels both nourishing and indulgent. I hope it brings as much warmth and comfort to your table as it has to mine.
