Creamy Chicken and Wild Rice Soup is the ultimate comfort soup—rich, hearty, and deeply satisfying without feeling overly heavy. Tender chicken, nutty wild rice, and a medley of vegetables simmer together in a flavorful broth before being finished with a creamy base that ties everything together beautifully. Every spoonful is warming, filling, and full of cozy, homemade flavor.
This soup has strong roots in American Midwest cooking, where wild rice is a beloved ingredient and creamy soups are a cold-weather staple. It’s perfect for chilly evenings, meal prep for the week, or serving to family and guests when you want something both comforting and impressive.
Why I Love This Recipe
I love this recipe because it feels like a warm hug in a bowl. The wild rice adds texture and depth, the chicken makes it hearty, and the creamy broth makes it irresistibly comforting. It’s also one of those soups that tastes even better the next day, making it perfect for leftovers and busy weeks.
Why This Is a Must-Try Dish
- Rich and creamy without being heavy
- Hearty enough to be a full meal
- Nutty wild rice adds texture and flavor
- Perfect for cold weather or cozy dinners
- Great for meal prep and freezing
If you’re looking for a soup that’s both nourishing and indulgent, this one checks every box.
Recipe Overview
- Course: Main Course / Soup
- Cuisine: American (Midwestern-inspired)
- Preparation Time: 15 minutes
- Cooking Time: 45–50 minutes
- Total Time: About 1 hour
- Servings: 6 servings
- Calories: Approximately 390 calories per serving
Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup wild rice blend, rinsed
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon black pepper
- Salt, to taste
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- 2 tablespoons butter (for thickening)
- Optional garnish: fresh parsley
Cooking Directions
- Sauté vegetables
- Add rice, broth, and seasonings
- Simmer until rice is tender
- Add chicken
- Make creamy base and combine
- Simmer and serve
Step-by-Step Preparation Method
Step 1: Sauté the Vegetables
Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
Step 2: Add Rice and Broth
Stir in rinsed wild rice, chicken broth, thyme, bay leaf, and black pepper. Bring to a boil.
Step 3: Simmer
Reduce heat to low, cover, and simmer for 35–40 minutes, or until the wild rice is tender.
Step 4: Add Chicken
Stir in cooked chicken and simmer for 5 minutes to heat through.
Step 5: Make the Creamy Base
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in cream until smooth and thickened.
Step 6: Combine and Finish
Pour creamy mixture into the soup, stirring constantly. Simmer for 5–10 minutes until thickened. Remove bay leaf and adjust seasoning.
How to Serve
- Serve hot with crusty bread or rolls
- Pair with a simple green salad
- Top with fresh parsley or cracked pepper
- Serve in bread bowls for a special touch
- Add a squeeze of lemon for brightness
Recipe Tips
- Use a wild rice blend for quicker cooking
- Do not rush the simmer—wild rice needs time
- Add cream at the end to prevent curdling
- Adjust thickness with extra broth if needed
- Taste before salting—the broth may already be seasoned
Variations
Dairy-Free Version
Use coconut milk or cashew cream instead of dairy.
Vegetable-Loaded Soup
Add mushrooms, spinach, or kale.
Extra Creamy Soup
Increase cream slightly or blend a small portion of the soup.
Slow Cooker Version
Cook on low for 6–7 hours, add cream at the end.
Gluten-Free Option
Use cornstarch instead of flour for thickening.
Freezing and Storage
Storage
- Refrigerate in an airtight container for up to 4 days
Freezing
- Freeze before adding cream for best results
- Freeze for up to 3 months
- Add cream after reheating
Special Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Small saucepan and whisk
Conclusion
Creamy Chicken and Wild Rice Soup is a comforting, nourishing classic that belongs in every home cook’s recipe collection. With its rich broth, tender chicken, and nutty rice, it’s a soup that satisfies on every level. Whether you’re cooking for family, meal-prepping for the week, or warming up on a cold day, this recipe delivers comfort and flavor in every bowl.
Creamy Chicken and Wild Rice Soup
Description
Creamy Chicken and Wild Rice Soup is the ultimate comfort soup—rich, hearty, and deeply satisfying without feeling overly heavy. Tender chicken, nutty wild rice, and a medley of vegetables simmer together in a flavorful broth before being finished with a creamy base that ties everything together beautifully. Every spoonful is warming, filling, and full of cozy, homemade flavor.
Ingredients
Instructions
-
Sauté the Vegetables : Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
-
Add Rice and Broth : Stir in rinsed wild rice, chicken broth, thyme, bay leaf, and black pepper. Bring to a boil.
-
Simmer : Reduce heat to low, cover, and simmer for 35–40 minutes, or until the wild rice is tender.
-
Add Chicken : Stir in cooked chicken and simmer for 5 minutes to heat through.
-
Make the Creamy Base : In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in cream until smooth and thickened.
-
Combine and Finish : Pour creamy mixture into the soup, stirring constantly. Simmer for 5–10 minutes until thickened. Remove bay leaf and adjust seasoning.
