Creamy Chicken and Wild Rice Soup brings together the robustness of wild rice, the gentle flavor of shredded chicken, and a savory herb‑infused creamy base. It’s a satisfying meal that feels luxurious yet homey. Whether you’re making it for a weeknight dinner or for guests who love hearty soups, this recipe hits all the right notes: texture, flavor, and comfort. In this post, you’ll see how simple swaps or extra touches can elevate this classic into something special.
Why You’ll Love This Creamy Chicken and Wild Rice Soup
- Balanced and comforting: You get protein (from chicken), whole grain goodness (from wild rice), vegetables (onions, carrots, celery), and creamy richness—all in one bowl.
- Customizable: You can dial up or down the creaminess, choose fresh versus dried herbs, or even make it lighter by using milk over cream.
- Make‑ahead & leftovers friendly: This soup often tastes even better the next day when flavors have melded.
- Crowd pleaser: It’s elegant enough for guests, yet simple enough for a cozy family dinner.
- Ingredient‑friendly: Most of the ingredients are pantry or fridge staples (butter, flour, broth, herbs), so you likely already have much of what’s needed.
Ingredients
Here’s the ingredient list :
- ¾ cup uncooked wild rice blend
- 1 cup chopped yellow onion (about 1 small onion)
- 1 cup diced carrots (about 2 medium carrots)
- 1 cup diced celery (3 ribs)
- 7 tablespoons butter, cut into pieces, divided
- 1 large garlic clove, minced (≈ 1½ teaspoons)
- 4½ cups low‑sodium chicken broth
- ¼ teaspoon each dried thyme, marjoram, sage, and rosemary (or you may use about 1 teaspoon fresh minced herb if using fresh)
- Salt and freshly ground black pepper, to taste
- 1 pound boneless, skinless chicken breast halves
- ½ cup all‑purpose flour
- 1½ cups milk
- ½ cup heavy cream
- 1 teaspoon lemon zest
- If you can, I especially like using a good wild rice blend like Lundberg Wild Blend Rice, but any wild rice mix you prefer will work.
Step‑by‑Step: How to Make Creamy Chicken and Wild Rice Soup
- Cook the wild rice blend
Prepare the wild rice blend according to its package instructions. Set aside when done. - Begin the vegetable base
Halfway through the rice’s cooking time, in a large pot over medium heat, melt 1 tablespoon of the butter.
Add the chopped onion, carrots, and celery. Sauté for about 4 minutes until they begin to soften.
Stir in the minced garlic and cook 30 seconds more (just until fragrant). - Add broth, herbs, & chicken
Pour in the chicken broth. Add the dried (or fresh) thyme, marjoram, sage, and rosemary. Season with salt and pepper to taste.
Raise heat to medium–high, add the chicken breasts, and bring the mixture to a gentle boil. - Simmer the chicken
Cover with a lid, reduce to medium‑low, and let simmer until the chicken is cooked through—about 12 to 16 minutes. If the chicken breasts are thick or don’t fully submerge, flip halfway so both sides cook evenly. - Shred the chicken
Remove the chicken from the pot and place onto a cutting board. Let it cool 5 minutes, then shred into bite‑sized pieces (or dice, if you prefer). Leave the soup base covered and warm on low. - Make the creamy roux/liquid
In a separate medium saucepan over medium heat, melt the remaining 6 tablespoons of butter.
Whisk in the flour and cook for 1½ minutes, whisking constantly (this builds a roux).
Gradually whisk in the milk, then the heavy cream, stirring constantly until the mixture thickens to a smooth consistency. - Combine everything
Pour the milk‑cream mixture into the soup pot along with the shredded chicken, cooked wild rice, and the lemon zest. Stir gently to combine. Remove from heat. - Finish and serve
Let the soup cool slightly (a few minutes) before serving. The flavors will continue to mingle as it rests. Enjoy warm bowls of this creamy goodness.
Helpful Tips
- Don’t overcook the roux: When cooking the butter + flour mixture, don’t let it brown—just cook long enough to eliminate the raw flour taste.
- Temperature matters: Use room‑temperature milk/cream so that you don’t shock the roux and cause lumps.
- Gradual whisking: Pour liquids slowly into the roux while whisking to prevent lumps.
- Adjust thickness: If your soup is too thick, add extra chicken broth or milk to reach desired consistency.
- Skim fat if needed: If using full‑fat dairy, you can skim a little fat from the top after resting, if desired.
- Let flavors mature: This soup often tastes better the next day, so feel free to make it a day ahead.
Substitutions And Variations
- Grains swap: If you don’t have wild rice blend, use long‑grain brown rice (but cook times differ) or even a mix of wild + white rice.
- Herb changes: Use a poultry seasoning blend or swap in fresh herbs (rosemary, thyme, sage) when available.
- Protein alternative: Use shredded rotisserie chicken or cooked turkey instead of cooking raw chicken in the broth.
- Lower fat version: Use all milk (omit heavy cream) or use 2% milk, and reduce butter a bit. The texture will be lighter but still satisfying.
- Dairy‑free option: Use a non‑dairy milk (like unsweetened soy or oat) and a dairy‑free butter substitute; thicken with a gluten‑free flour or cornstarch.
- Add veggies: You can toss in mushrooms, peas, or spinach toward the end for extra color and nutrition.
- Spice variation: Add a pinch of nutmeg, white pepper, or cayenne for a subtle warmth.
Storage Instructions
- Refrigerator: Cool the soup to room temperature, then store in airtight containers. It will keep for 3–4 days.
- Freezer: This soup is best frozen without the wild rice already mixed in (rice can get mushy when frozen). Freeze the base in freezer‑safe containers for up to 2–3 months. When re‑heating, cook fresh rice and stir it into the warmed soup.
- Reheating: Gently reheat on low to medium heat, stirring often. If the soup thickened in the fridge, stir in a splash of broth or milk to loosen.
Nutritional Information
Estimated nutrition per serving (based on 6 portions):
- Calories: ~ 350‑400 kcal
- Protein: ~ 25–30 g
- Carbohydrates: ~ 25–30 g
- Fat: ~ 15–20 g
- Fiber: ~ 2–3 g
- Sodium: variable (depends on broth and added salt)
Keep in mind that replacing heavy cream with milk or using low-fat dairy will reduce the fat and calorie counts. Also, using low-sodium broth helps control the sodium level.
Serving Suggestions
- Pair with a slice of crusty or garlic bread to enjoy every drop of the creamy soup.
- A simple green side salad (mixed greens, vinaigrette) offers a crisp contrast.
- Garnish with fresh herbs—like parsley, chives, or thyme—for color and extra flavor.
- Offer extra cracked pepper or a squeeze of lemon at the table for those who like bolder notes.
- Pair with roasted vegetables or a light sandwich for a lunch or dinner combo.
Common Questions About Creamy Chicken and Wild Rice Soup
Can I use leftover cooked chicken instead of raw chicken breasts?
Yes — absolutely! If you have cooked or rotisserie chicken, you can skip the step of simmering raw chicken. Stir in the shredded or chopped cooked chicken during the final step of assembling the soup.
How can I prevent the soup from curdling or separating?
Make sure you gradually add milk/cream into the roux while whisking. Avoid boiling vigorously after adding the dairy. Reheat gently over low to medium heat, stirring frequently. Using room‑temperature dairy helps reduce shock to the mixture.
Will the wild rice stay firm after freezing or storing?
Wild rice tends to hold texture better than white rice, but freezing the combined soup with rice may still lead to softening or breakage. That’s why I recommend freezing the soup base and cooking fresh rice when reheating, then combining them.
Can I make this soup vegetarian?
You can make a vegetarian version by using vegetable broth and replacing chicken with mushrooms or chickpeas for protein. To mimic richness, you could add a splash of plant‑based cream or cashew cream. Just skip the chicken and adjust herbs to your taste.
How can I make this soup in a slow cooker or Instant Pot?
Yes — you can adapt it. In a slow cooker: sauté the vegetables first, then combine with raw chicken, broth, and herbs. Cook on low for 4–6 hours or high for 2–3 hours. Before serving, remove chicken, shred it, then stir in a premade cream mixture (off heat). In an Instant Pot: use sauté mode for veggies, then pressure cook the chicken, shred it, release pressure, and add the milk/cream mixture while using the sauté mode again to thicken. Always add dairy at the end and avoid high pressure with cream.
Conclusion
Thank you so much for joining me in making this Creamy Chicken and Wild Rice Soup. It’s one of my favorite go-to recipes when I’m craving comfort in a bowl. I absolutely enjoy the way the savory herbs, tender chicken, and nutty wild rice meld with the creamy broth. I hope you feel confident trying it at home—and making it your own with substitutions and tweaks. Enjoy every spoonful, share it with loved ones, and let its warmth brighten your day. Happy cooking, and I truly appreciate having you here in this food‑loving community!
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Creamy Chicken and Wild Rice Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A cozy, homemade Creamy Chicken and Wild Rice Soup loaded with tender chicken, vegetables, wild rice, and herbs in a rich creamy broth.
Ingredients
¾ cup uncooked wild rice blend
1 cup chopped yellow onion
1 cup diced carrots
1 cup diced celery
7 tbsp butter, divided
1 large garlic clove, minced
4½ cups low-sodium chicken broth
¼ tsp each dried thyme, marjoram, sage, rosemary (or 1 tsp fresh herbs)
Salt and black pepper, to taste
1 lb boneless, skinless chicken breast halves
½ cup all-purpose flour
1½ cups milk
½ cup heavy cream
1 tsp lemon zest
Instructions
- Cook the wild rice blend
Prepare the wild rice blend according to its package instructions. Set aside when done. - Begin the vegetable base
Halfway through the rice’s cooking time, in a large pot over medium heat, melt 1 tablespoon of the butter.
Add the chopped onion, carrots, and celery. Sauté for about 4 minutes until they begin to soften.
Stir in the minced garlic and cook 30 seconds more (just until fragrant). - Add broth, herbs, & chicken
Pour in the chicken broth. Add the dried (or fresh) thyme, marjoram, sage, and rosemary. Season with salt and pepper to taste.
Raise heat to medium–high, add the chicken breasts, and bring the mixture to a gentle boil. - Simmer the chicken
Cover with a lid, reduce to medium‑low, and let simmer until the chicken is cooked through—about 12 to 16 minutes. If the chicken breasts are thick or don’t fully submerge, flip halfway so both sides cook evenly. - Shred the chicken
Remove the chicken from the pot and place onto a cutting board. Let it cool 5 minutes, then shred into bite‑sized pieces (or dice, if you prefer). Leave the soup base covered and warm on low. - Make the creamy roux/liquid
In a separate medium saucepan over medium heat, melt the remaining 6 tablespoons of butter.
Whisk in the flour and cook for 1½ minutes, whisking constantly (this builds a roux).
Gradually whisk in the milk, then the heavy cream, stirring constantly until the mixture thickens to a smooth consistency. - Combine everything
Pour the milk‑cream mixture into the soup pot along with the shredded chicken, cooked wild rice, and the lemon zest. Stir gently to combine. Remove from heat. - Finish and serve
Let the soup cool slightly (a few minutes) before serving. The flavors will continue to mingle as it rests. Enjoy warm bowls of this creamy goodness.
Notes
For best results, use a wild rice blend like Lundberg Wild Blend. Leftovers taste even better the next day. Adjust broth or milk to modify thickness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380 kcal
- Carbohydrates: 28 g
- Protein: 29 g