This easy chicken and wild rice soup is satisfying and simple made with shredded chicken, nutty wild rice and fresh veggies in a creamy broth, ready in just 30 minutes!
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Creamy Chicken and Wild Rice Soup
A bowl of chicken and wild rice soup is one of the heartiest, coziest soups to have on a chilly day. It’s similar to a chicken and rice soup or even a chicken vegetable soup, but the use of wild rice gives it a heartier, earthier bite.
Wild rice isn’t actually rice; it’s a seed, so it doesn’t absorb liquid the way a starchy rice would. This gives it a chewy bite, which is super flavorful and goes well with the tender chicken and creamy, savory broth.
Why I Love This Recipe
- Enjoy as is or customize it to make it your own like adding extra veggies.
- A one pot soup with minimal cleanup and ready in 30 minutes!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Mirepoix: The base of any good soup is a combination of onions, celery, and carrots.
- Butter, flour and heavy cream: To create a roux, which gives the soup a nice, thick base. You’ll also need some room-temperature heavy cream.
- Chicken broth: Use a homemade chicken broth or chicken stock if you’d like. Otherwise your favorite store brand is just fine.
- Aromatics and seasoning: Fresh thyme, minced garlic, salt, and pepper.
- Wild rice blend: Comes in a package in the rice section. Looks like rice, cooks like rice, but it’s a type of grass. It absorbs water, but not as much as rice, leaving behind a chewier texture and nutty, earthy flavor.
- Chicken: Boneless skinless chicken breast. Boneless skinless chicken thighs can also be used.
How to Make Chicken and Wild Rice Soup
Sauté the onion, carrots, and celery in butter over medium heat. Then, add the minced garlic for another minute until fragrant. Once the onions are translucent, sprinkle flour in.
Stir in the broth, thyme, and salt and pepper. Bring it to a boil and reduce the heat to medium-low.
Add the wild rice and chicken then simmer for 35-40 minutes until the wild rice is almost cooked through.
Remove the chicken and shred while the rice finishes cooking. Then, add any extra seasoning to taste and cook until the rice is tender. Add the shredded chicken back in and slowly add the cream. Serve the wild rice chicken soup while it’s hot!
Recipe Tips
- Use room temperature heavy cream and whisk it in slowly. This way it won’t curdle or separate.
- Added flavor: Once you pour in the broth, deglaze the pot with a wooden spoon.
- Leftover rice: Add it in the last minute of cook time and use 1-2 cups less broth. You could also use leftover shredded chicken, add with the cream.
- Serve with easy Dutch oven no knead bread or homemade French fread.
More cozy soup recipes with chicken include chicken orzo soup, homemade chicken noodle soup, chicken pot pie soup.
More Soup Recipes
Chicken and Wild Rice Soup
Video
Ingredients
- 3 Tablespoons butter
- 1 cup chopped onion
- 1 cup sliced carrots
- 1 cup chopped celery
- 3 Tablespoons flour
- 2 teaspoons minced garlic
- 6 cups chicken broth or stock , plus more as needed
- 2 teaspoons chopped fresh thyme , or 3/4 teaspoon ground thyme (more to taste)
- ¾ cup wild rice blend , I prefer Lundberg
- 1 pound boneless skinless chicken breast
- 1 cup heavy cream , at room temperature
- salt and pepper , to taste
Instructions
- In a large pot over medium heat, heat 3 Tablespoons butter. Add 1 cup onion, 1 cup carrots, and 1 cup celery. Sauté about 3 minutes and stir in 2 teaspoons minced garlic. Sauté until the onions are translucent, then sprinkle flour on top and stir. Let cook another minute.
- Stir in 6 cups chicken broth, 2 teaspoons thyme and a dash of salt and pepper.
- Bring the soup to a boil and turn the heat to medium-low. Add 3/4 cup wild rice and chicken. Cover pot with a lid. Simmer 35-40 minutes, or until the the rice is almost cooked through. Remove chicken and shred while rice is finishing cooking. Add 1/2 cup hot water if needed to thin.
- Season with more thyme, salt, and pepper, to taste. Cook just until the rice is tender. Then add back in the shredded chicken and slowly add 1 cup cream.
- Remove soup from heat. Serve while hot.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Substitutions and Variations
- Extra veggies: Add diced mushrooms when you sauté the garlic. You could also add spinach in with the cream towards the end. Clear out your fridge and toss in whatever vegetables you like!
- Dairy-free. Use full-fat coconut milk instead of heavy cream or look for a dairy free heavy cream.
- Extra herbs. Sage, bay leaves, and rosemary all pair well with wild rice and chicken.
Recipe FAQs
Keep leftover soup stored in an airtight container for up to 3 days in the fridge.
This soup can be reheated on the stove or in the microwave. It’s a good idea to have some extra broth on hand to add a splash to loosen it up. This soup thickens as it cools.
Yes, but if you plan on freezing, I would wait to add the cream until after it has thawed. In step 4, add in the chicken but not the cream. Freeze in an airtight container up to 3 months. Thaw, reheat, whisk in cream and serve.
Alisha
A bowl of comfort food, perfect for fall and winter! Some like a more brothy soup which this dish brings. I think I would mix it up occasionally by making it a little thicker (adding more flour to thicken, or possibly adding more cream and then seasoning to taste). – recipe tester, Alisha
Sarah @IHeartNaptime
So glad you enjoyed the chicken and wild rice soup Alisha and great ideas to enjoy it both ways!