This Creamy Chicken and Wild Rice Soup is creamy, hearty, and perfect for cozy nights. You get tender chicken pieces, chewy wild rice, and vegetables in a silky soup that tastes like it simmered all day. It’s meal prep friendly, family-approved, and honestly better than any café soup.
Introduction
If you want a soup that feels filling but still fresh, Creamy Chicken and Wild Rice Soup is it. It’s a fan-favorite because the wild rice adds great texture, and the creamy broth makes every bite comforting. My family always asks for this one when the weather cools down.
The standout trick is cooking the rice until tender and then adding dairy on low heat. That keeps the soup creamy and smooth (not broken). Trust me, don’t crank the heat after adding dairy—your Creamy Chicken and Wild Rice Soup will stay silky.
Why You’ll Love This Creamy Chicken and Wild Rice Soup
- Cozy and comforting: Thick, creamy soup that warms you up fast.
- High-protein & satisfying: Chicken pieces + wild rice keep it filling.
- Easy weeknight dinner: One pot and simple steps.
- Meal prep friendly: Leftovers taste even better.
- Better than restaurant: Fresh flavor and perfect thickness at home.
Ingredients for Creamy Chicken and Wild Rice Soup
Soup Base
- Butter (4 tbsp): Adds richness.
- Onion, diced (1): Flavor base.
- Carrots, diced (1 cup): Sweetness and color.
- Celery, diced (1 cup): Savory depth.
- Garlic, minced (3 cloves): Big flavor.
- All-purpose flour (1/4 cup): Thickens the soup.
- Swap: Cornstarch slurry at the end (2 tbsp cornstarch + 2 tbsp cold water).
Liquid + Seasoning
- Low-sodium chicken broth (7 cups): Main liquid.
- Dried thyme (1 tsp): Cozy flavor.
- Bay leaf (1): Simmered depth.
- Salt (1 tsp to start) + black pepper (1/2 tsp): Season to taste.
Chicken + Rice
- Wild rice blend (1 cup): Adds hearty, chewy texture.
- Tip: Rinse before using.
- Cooked chicken pieces, chopped (3 cups): Makes it filling.
- Shortcut: Rotisserie-style chicken pieces work great.
- Half-and-half (1 1/2 cups): Makes it creamy.
- Swap: Whole milk for lighter, or heavy cream for richer.
Finish
- Chopped parsley (2 tbsp): Fresh finish.
- Optional: Parmesan-style topping (2 tbsp): Savory boost.
How to Make Creamy Chicken and Wild Rice Soup
- 1. Sauté onion, carrots, and celery in butter over medium heat for 6–7 minutes, until softened. Add garlic and cook 30 seconds.
- 2. Whisk flour into the vegetables and cook 1 minute, stirring constantly.
- 3. Pour in broth slowly while whisking to keep it smooth. Add thyme, bay leaf, salt, and pepper.
- 4. Stir in wild rice. Simmer on low, covered, for 35–45 minutes (depending on your rice), until the rice is tender. Stir occasionally.
- 5. Add chicken pieces and simmer 5 minutes to warm through.
- 6. Lower heat to low and stir in half-and-half. Heat 2–3 minutes, just until hot (do not boil).
- 7. Taste and adjust seasoning. Remove bay leaf, sprinkle with parsley, and serve.
Tips for Perfect Creamy Chicken and Wild Rice Soup
- Rinse wild rice: Helps the broth stay clean and smooth.
- Simmer gently: Wild rice needs steady heat, not a hard boil.
- Add dairy on low: Keeps the soup silky.
- Thicken as needed: If it’s too thin, simmer uncovered 5–10 minutes.
- Add broth when reheating: Wild rice keeps absorbing liquid.
Variations & Substitutions
- Mushroom version: Add 8 oz sliced mushrooms with the carrots and celery.
- Extra herby: Add a pinch of dried rosemary.
- Lighter soup: Use whole milk and reduce butter to 3 tbsp.
- Gluten-free: Use cornstarch slurry instead of flour.
- Leftover idea: Serve over mashed potatoes for a super cozy bowl.
Storing & Reheating
Store Creamy Chicken and Wild Rice Soup in the fridge for up to 4 days. Reheat gently on the stove over medium-low. Add a splash of broth to loosen, because the rice will thicken the soup.
Freeze for up to 2 months (texture is best if you freeze the base and add fresh cooked rice when reheating).
Serving Suggestions & Pairings
- Serve with crusty bread or biscuits.
- Pair with a simple green salad.
- Add roasted vegetables for a full meal.
- Perfect for meal prep lunches.
Reader Review: “This creamy chicken and wild rice soup is my new favorite. The texture is perfect and it tastes like it came from a café!”
If you make this Creamy Chicken and Wild Rice Soup, leave a rating and comment! Do you like it extra creamy, or more brothy?
Print
Creamy Chicken and Wild Rice Soup (Best Ever, Easy, Cozy)
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
This creamy chicken and wild rice soup is thick, cozy, and packed with tender chicken and hearty wild rice.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
6 cups chicken broth
1 cup wild rice blend, rinsed
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups cooked shredded chicken
1 cup heavy cream
2 tablespoons chopped parsley (optional)
Instructions
Melt butter with oil in a pot over medium. Cook onion, carrots, and celery 6 minutes. Add garlic 30 seconds.
Stir in flour 1 minute. Slowly whisk in broth until smooth.
Add wild rice, thyme, salt, and pepper. Simmer 40 to 45 minutes until rice is tender.
Stir in chicken and cream; warm 5 minutes (don’t boil hard). Top with parsley.
Notes
Faster: Use quick-cook wild rice (adjust time per package).
Leftovers: Thickens—add broth when reheating.
Tools: Large pot, whisk.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American