Creamy Chicken and Wild Rice Soup – Cozy, Comforting, and Satisfying

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There are few things more comforting than a bowl of creamy chicken and wild rice soup. It’s warm, filling, and has just the right balance of tender chicken, earthy rice, and vegetables in a silky broth. This version leans classic, but with a few small upgrades that make it taste like it simmered all afternoon.

It’s great for weeknights, simple to scale up for guests, and reheats like a dream. If you’re craving something cozy but not heavy, this is the one.

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Creamy Chicken and Wild Rice Soup - Cozy, Comforting, and Satisfying

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Ingredients

• Chicken: 1 to 1.5 pounds cooked chicken, shredded or diced (rotisserie works well)
• Wild rice: 3/4 cup uncooked wild rice or wild rice blend (about 2 to 2.5 cups cooked)
• Chicken broth/stock: 6 cups, low-sodium preferred
• Butter: 4 tablespoons (divided)
• Olive oil: 1 tablespoon
• All-purpose flour: 1/4 cup
• Carrots: 2 medium, diced
• Celery: 2 stalks, diced
• Onion: 1 medium yellow onion, diced
• Garlic: 3 cloves, minced
• Bay leaf: 1
• Thyme: 1 teaspoon dried (or 1 tablespoon fresh)
• Parsley: 2 tablespoons fresh, chopped (optional for garnish)
• Heavy cream or half-and-half: 1 cup
• Lemon: 1/2 to 1 lemon, for juice
• Salt and pepper: To taste
• Optional add-ins: Mushrooms (1 cup sliced), chopped spinach or kale (1 cup), or peas (1/2 cup)

Instructions

• Cook the wild rice: Rinse the rice under cold water. In a medium pot, combine the rice with 2 cups water and a pinch of salt. Bring to a boil, then cover and simmer until tender and some grains have split, about 40–50 minutes for wild rice or 20–30 for a blend. Drain any excess water and set aside.
• Sauté the aromatics: In a large pot or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the onion, carrots, and celery. Cook, stirring, until softened, about 6–8 minutes. Add the garlic and cook for 30 seconds until fragrant.
• Add seasoning and broth: Stir in the thyme, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour in the chicken broth. Bring to a gentle simmer.
• Stir in chicken and rice: Add the cooked chicken and cooked wild rice to the pot. Let it simmer on low for 10 minutes so the flavors meld.
• Make the roux: In a small saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour and cook for 2–3 minutes, whisking constantly, until the mixture turns slightly golden and smells toasty.
• Thicken the soup: Ladle about 1 cup of hot broth from the soup into the roux, whisking until smooth. Pour this mixture back into the main pot while stirring. Simmer for 5 minutes to thicken.
• Finish with cream: Reduce the heat to low. Stir in the heavy cream or half-and-half. Let it warm through for 2–3 minutes without boiling. Add a squeeze of lemon juice to brighten the flavor.
• Adjust and serve: Taste and add more salt, pepper, or lemon as needed. Remove the bay leaf. If using, stir in parsley. Serve hot with crusty bread.

What Makes This Special

This soup keeps the comforting, familiar flavors you expect, but adds a few careful touches. Using wild rice (or a wild rice blend) gives the soup a nutty flavor and a slightly chewy bite that holds up well.

A quick flour-and-butter roux creates a creamy base without relying only on heavy cream. A splash of lemon brightens the finish and keeps the richness in check. And if you use bone-in chicken or good-quality broth, you’ll get a deeper, restaurant-level flavor without extra effort.

Shopping List

• Chicken: 1 to 1.5 pounds cooked chicken, shredded or diced (rotisserie works well)
• Wild rice: 3/4 cup uncooked wild rice or wild rice blend (about 2 to 2.5 cups cooked)
• Chicken broth/stock: 6 cups, low-sodium preferred
• Butter: 4 tablespoons (divided)
• Olive oil: 1 tablespoon
• All-purpose flour: 1/4 cup
• Carrots: 2 medium, diced
• Celery: 2 stalks, diced
• Onion: 1 medium yellow onion, diced
• Garlic: 3 cloves, minced
• Bay leaf: 1
• Thyme: 1 teaspoon dried (or 1 tablespoon fresh)
• Parsley: 2 tablespoons fresh, chopped (optional for garnish)
• Heavy cream or half-and-half: 1 cup
• Lemon: 1/2 to 1 lemon, for juice
• Salt and pepper: To taste
• Optional add-ins: Mushrooms (1 cup sliced), chopped spinach or kale (1 cup), or peas (1/2 cup)

Instructions

1. Cook the wild rice: Rinse the rice under cold water.

   In a medium pot, combine the rice with 2 cups water and a pinch of salt. Bring to a boil, then cover and simmer until tender and some grains have split, about 40–50 minutes for wild rice or 20–30 for a blend. Drain any excess water and set aside.

2. Sauté the aromatics: In a large pot or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.

   Add the onion, carrots, and celery. Cook, stirring, until softened, about 6–8 minutes. Add the garlic and cook for 30 seconds until fragrant.

3. Add seasoning and broth: Stir in the thyme, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper.

   Pour in the chicken broth. Bring to a gentle simmer.

4. Stir in chicken and rice: Add the cooked chicken and cooked wild rice to the pot. Let it simmer on low for 10 minutes so the flavors meld.
5. Make the roux: In a small saucepan, melt the remaining 3 tablespoons butter over medium heat.

   Whisk in the flour and cook for 2–3 minutes, whisking constantly, until the mixture turns slightly golden and smells toasty.

6. Thicken the soup: Ladle about 1 cup of hot broth from the soup into the roux, whisking until smooth. Pour this mixture back into the main pot while stirring. Simmer for 5 minutes to thicken.
7. Finish with cream: Reduce the heat to low.

   Stir in the heavy cream or half-and-half. Let it warm through for 2–3 minutes without boiling. Add a squeeze of lemon juice to brighten the flavor.

8. Adjust and serve: Taste and add more salt, pepper, or lemon as needed.

   Remove the bay leaf. If using, stir in parsley. Serve hot with crusty bread.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.

  The rice will continue to absorb liquid, so you may want to thin leftovers with a splash of broth or water when reheating.

• Freezer: For best texture, freeze the soup without the cream. Cool, portion into freezer-safe containers, and freeze for up to 3 months. When reheating, add the cream after the soup is hot.
• Reheating: Warm on the stove over medium-low heat, stirring often, until piping hot.

  Avoid a hard boil after the cream is added to prevent curdling.

Benefits of This Recipe

• Balanced comfort: It’s creamy and cozy but not heavy, thanks to the brightness from lemon and the earthiness of wild rice.
• Meal-prep friendly: Makes generous leftovers that hold up well for lunches or quick dinners.
• Flexible: Works with rotisserie chicken, leftover roast chicken, or poached chicken breasts.
• Nutritious: Wild rice adds fiber and minerals, and the veggies round out the bowl.
• One-pot ease: Aside from cooking the rice, everything comes together in one pot with simple steps.

What Not to Do

• Don’t skip salting in stages: Season the vegetables and broth early, then adjust at the end. Waiting until the last second can lead to a flat-tasting soup.
• Don’t boil after adding cream: A rolling boil can cause the dairy to separate. Keep it at a gentle simmer or below.
• Don’t undercook the rice: Wild rice should be tender with a slight chew.

  If it’s too firm, it will feel hard in the creamy broth.

• Don’t use only water: A good low-sodium chicken broth is key to depth. If you must use water, add extra aromatics and a touch more salt.
• Don’t overcrowd with add-ins: Keep a balance. Two optional add-ins max, so the soup doesn’t turn muddled or too thick.

Variations You Can Try

• Mushroom twist: Sauté 8 ounces sliced cremini mushrooms with the onions for an earthier flavor.
• Herby finish: Swap thyme for tarragon or rosemary, or stir in fresh dill right before serving.
• Lightened-up: Use evaporated milk or whole milk instead of cream.

  Thicken slightly more with the roux if needed.

• Gluten-free: Replace the flour with a gluten-free all-purpose blend, or whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir it into the simmering soup to thicken before adding dairy.
• Dairy-free creamy: Use coconut milk or an unsweetened cashew cream. Skip the butter and use olive oil for the roux, or thicken with cornstarch.
• Turkey swap: Leftover Thanksgiving turkey works beautifully here.
• Green boost: Stir in a handful of chopped spinach or kale during the last 3–4 minutes of simmering.

FAQ

Can I use a wild rice blend instead of pure wild rice?

Yes. A wild rice blend cooks faster and is easier to find, and it still brings great texture.

Just adjust the cook time to match the package instructions, and aim for tender grains with a little bite.

How can I poach chicken for this soup?

Place chicken breasts or thighs in a pot, cover with broth or water, add salt, pepper, and a bay leaf, and simmer gently until cooked through, 12–18 minutes depending on size. Cool slightly, then shred or dice. You can use the poaching liquid as part of the soup base for extra flavor.

What if my soup gets too thick?

It’s normal for the rice to absorb liquid as it sits.

Thin the soup with warm chicken broth or water, a little at a time, until it reaches your preferred consistency. Taste and re-season with salt and pepper after thinning.

Can I make this in a slow cooker?

Yes, but for best texture, cook the rice separately. Add sautéed vegetables, broth, seasonings, and chicken to the slow cooker and cook on Low for 4–6 hours.

Stir in cooked rice, then add cream at the end and warm through.

How do I keep the dairy from curdling?

Use low heat after adding cream, avoid boiling, and bring the cream to room temperature before stirring it in. If reheating, do it gently and stop just as the soup gets hot.

Can I make it ahead?

Absolutely. Make the soup up to 2 days in advance.

For the best texture, store the cooked rice separately and combine when reheating, then add the cream just before serving.

What can I serve with it?

Crusty bread, simple side salad, or a sharp cheddar grilled cheese are all great. A squeeze of extra lemon and a sprinkle of fresh herbs on top wake up the flavors.

Wrapping Up

This creamy chicken and wild rice soup is the kind of meal you’ll come back to all season. It’s simple to make, full of honest flavor, and flexible enough to fit whatever you have on hand.

Keep a batch in the fridge for the week or stash some in the freezer for a fast, comforting dinner. With a few smart steps and a bright finish, it tastes like home in a bowl.