If you’re looking for a comforting bowl that hugs you from the inside out, this Creamy Chicken and Wild Rice Soup Recipe is exactly that. It’s rich, full of flavor, and surprisingly simple to make. You’ll find that the combination of tender chicken, nutty wild rice, and a luscious creamy broth is a game-changer, especially when the weather turns chilly or you just need some cozy vibes in a bowl.

I first made this soup on a weekend when I had some time to slow down, and it quickly became a family favorite. What I love about this Creamy Chicken and Wild Rice Soup Recipe is how the wild rice adds a lovely texture that you don’t get with regular white rice, and the herbs infuse the broth with subtle warmth. Trust me, once you try it, you’ll want to keep it on repeat.

Ingredients You’ll Need

Each ingredient in this Creamy Chicken and Wild Rice Soup Recipe plays a role in building flavor and comforting texture. When you shop, look for fresh veggies and a good quality wild rice blend to really make it shine.

Wild rice blend: Adds a beautiful nuttiness and chewy texture that’s way more interesting than regular rice.
Yellow onion: The base of your soup’s flavor, it softens down to almost sweet notes that balance the creaminess.
Carrots: Provide natural sweetness and vivid color – diced small so they cook evenly.
Celery: Gives a subtle crunch and herbal brightness; don’t skip this classic combo with carrot and onion.
Butter: Essential for that silky mouthfeel; I keep it diced to melt evenly without browning too fast.
Garlic: Just one clove but packed with flavor—minced fine so it disperses nicely in the soup.
Low-sodium chicken broth: You control the salt better and get a clean, savory base without overpowering saltiness.
Dried herbs (thyme, marjoram, sage, rosemary): These add an earthy, woodsy aroma—fresh herbs work beautifully too if you have them on hand.
Salt and black pepper: To taste; start light and adjust at the end for best results.
Boneless skinless chicken breasts: Tender and lean; I dice them to cook quickly and soak up all that smoky flavor.
All-purpose flour: The secret to thickening your soup into that creamy texture everyone loves.
Milk: Adds smoothness—whole milk works best but 2% is fine too.
Heavy cream: For richness and that velvety finish that makes this soup feel indulgent without being heavy.
Lemon zest: A bright pop at the end that cuts through the creaminess—it’s a little magic touch I always add.

Variations

I like to mix things up depending on the season or who’s coming over. This Creamy Chicken and Wild Rice Soup Recipe is a great base to personalize, so don’t hesitate to tweak the ingredients to suit your mood or pantry.

Use turkey instead of chicken: During holiday leftovers, swapping chicken for turkey makes this soup feel like a fresh new dish. Bonus: the smoky depth is even better!
Make it dairy-free: Try coconut milk and a cornstarch slurry instead of cream and flour for a lighter, allergy-friendly option. I’ve tried this – the flavor shifts but stays comforting.
Add mushrooms: Saute sliced mushrooms with the onion for a deeper umami kick – my husband’s favorite twist.
Spice it up: A pinch of cayenne or smoked paprika wakes up the soup if you like a little heat. I usually keep it mild but it’s fun to experiment.
Swap wild rice blend: If you want to keep cooking time short, white basmati or jasmine rice works, but wild rice really gives it that special nuttiness I love.

How to Make Creamy Chicken and Wild Rice Soup Recipe

Step 1: Sauté the Veggies and Aromatics

Start by melting about half your butter in a large pot over medium heat. Toss in the onion, carrots, and celery, cooking gently for about 5-7 minutes until the veggies are fragrant and softened but not browned. Then add the garlic, stirring for about 30 seconds to release its aroma without burning it. This base is what will give your soup that irresistible warmth.

Step 2: Cook the Wild Rice and Herbs

Pour in the chicken broth and sprinkle in the dried herbs: thyme, marjoram, sage, and rosemary. Bring the mixture to a gentle boil, then stir in the wild rice blend. Reduce heat to low and simmer, uncovered, for about 35-40 minutes until the rice is tender. Patience here pays off – the rice will soak up the broth and the flavors meld beautifully. Keep an eye on the liquid level and add a bit more broth or water if it gets too thick too soon.

Step 3: Prepare the Chicken

While the rice cooks, season the chicken breasts with salt and pepper, then cut them into bite-sized pieces. In a separate skillet, melt the rest of the butter over medium heat and cook the chicken until just done, about 5-6 minutes. You want it fully cooked but still moist. Set aside once cooked — you’ll add it back in later.

Step 4: Make the Creamy Base

In the same pot as your rice, sprinkle the flour evenly and stir to coat the softened veggies. Slowly whisk in the milk, stirring constantly to avoid lumps, and bring to a gentle simmer. This will thicken the soup nicely. Once thickened, stir in the heavy cream for the dreamiest texture and season with salt, pepper, and lemon zest. This little zing from the lemon zest brightens every spoonful.

Step 5: Combine and Warm Through

Add the cooked chicken back into the pot, stirring to combine and letting everything warm through for a couple more minutes. Taste and adjust seasoning as needed—sometimes a pinch more salt or pepper can do wonders. Keep the heat low so you don’t curdle the cream. Now you’re ready to dig in!

How to Serve Creamy Chicken and Wild Rice Soup Recipe

Creamy Chicken and Wild Rice Soup Recipe - Recipe Image

Garnishes

I always top my bowls with a sprinkle of freshly chopped parsley or chives for a fresh green pop and a bit of crunch. Sometimes I add a dash of smoked paprika or a few grinds of black pepper on top to add a subtle lift. If you have some crispy bacon bits handy, feel free to toss those on—it adds a smoky contrast that’s out of this world.

Side Dishes

This soup pairs beautifully with crusty bread or a warm baguette, perfect for dipping and soaking up every last drop. My go-to is garlic bread or soft dinner rolls. Also, a crisp simple salad balances the richness and keeps the meal feeling fresh.

Creative Ways to Present

For special occasions, I love serving this Creamy Chicken and Wild Rice Soup Recipe in small, decorative ramekins or hollowed-out mini bread bowls — it makes the meal feel extra cozy and festive. Adding a swirl of cream or a drizzle of herb oil right before serving adds a professional touch that wows guests.

Make Ahead and Storage

Storing Leftovers

Leftovers for this soup store incredibly well in an airtight container in the fridge for up to 4 days. I find the flavors even deepen after a day, so don’t hesitate to make it ahead. Just give it a good stir before reheating to redistribute the cream and rice.

Freezing

I’ve frozen this soup a few times and it thaws beautifully. To freeze, cool it completely and pack it in a freezer-safe container, leaving some space for expansion. When ready to eat, thaw overnight in the fridge and reheat gently. A quick stir while reheating helps restore the creamy texture.

Reheating

The best way I’ve found to reheat this creamy chicken and wild rice soup is on the stovetop over medium-low heat. Stir frequently and add a splash of broth or milk if it thickens too much. Microwave works in a pinch, but stirring halfway through helps prevent uneven heating or clumps.

FAQs

Can I use leftover cooked chicken in this Creamy Chicken and Wild Rice Soup Recipe?

Absolutely! Using leftover cooked chicken is a great shortcut. Simply add it during the final warming step so it doesn’t overcook further and remain tender.
What’s the best wild rice to use?

I recommend a wild rice blend that includes black and brown rice varieties for a wonderful texture mix. It usually cooks the same, adding great nuttiness, but check your package’s cooking time to adjust as needed.
Can I make this soup vegetarian?

To make it vegetarian, swap the chicken broth for vegetable broth and omit the chicken. You might want to add extra mushrooms or beans for protein and heartiness.
How do I prevent the cream from curdling?

Reheat and simmer the soup on low heat only after adding the cream. Avoid boiling once the cream is in, stirring gently but frequently to keep it smooth.
Can I prepare this soup in a slow cooker?

You can! Add all ingredients except dairy to the slow cooker and cook on low for 6-7 hours. Stir in milk and cream during the last 15 minutes to avoid curdling.

Final Thoughts

This Creamy Chicken and Wild Rice Soup Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple enough to make on a busy night but special enough to serve when you want to impress without stress. I genuinely think you’ll love the way the flavors blossom and the creamy richness comforts your soul. So, gather your ingredients and make a batch—you’ll be so glad you did!

Creamy Chicken and Wild Rice Soup Recipe

★★★★★ 4.8 from 55 reviews

Author: Isabella
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Print Recipe

Description

This Creamy Chicken and Wild Rice Soup is a comforting and hearty dish combining tender chicken breasts, wholesome wild rice, and a medley of vegetables simmered in a savory and creamy broth. Infused with aromatic herbs and finished with a touch of lemon zest, this soup offers a perfect balance of flavors and textures, ideal for a cozy meal any time of year.

Ingredients

Scale

Grains

3/4 cup uncooked wild rice blend

Vegetables

1 cup chopped yellow onion (1 small onion)
1 cup diced carrots (2 medium)
1 cup diced celery (3 ribs)
1 large garlic clove, minced (1 1/2 tsp)

Butter and Dairy

7 Tbsp butter, diced, divided
1 1/2 cups milk
1/2 cup heavy cream

Meat

1 lb boneless skinless chicken breast halves

Herbs and Seasonings

1/4 tsp dried thyme
1/4 tsp dried marjoram
1/4 tsp dried sage
1/4 tsp dried rosemary
Salt and ground black pepper, to taste
1 tsp lemon zest

Others

4 1/2 cups low-sodium chicken broth
1/2 cup all-purpose flour

Instructions

Prepare the vegetables and rice: Begin by rinsing the wild rice blend under cold water. Chop the yellow onion, dice the carrots and celery, and mince the garlic clove.
Sauté the aromatics and vegetables: In a large pot or Dutch oven, melt 3 tablespoons of the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables soften and the onions become translucent, about 5 to 7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add rice and broth with herbs: Pour in the wild rice blend and stir to combine. Add the low-sodium chicken broth along with dried thyme, marjoram, sage, and rosemary. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil.
Simmer the soup: Once boiling, reduce the heat to low, cover, and let simmer gently for about 45 to 50 minutes, or until the wild rice is tender and has absorbed much of the liquid.
Cook the chicken: While the soup simmers, place the chicken breasts in a separate skillet and melt 2 tablespoons of butter over medium heat. Cook the chicken breasts until they are no longer pink inside and the juices run clear, approximately 6-7 minutes per side depending on thickness. Alternatively, the chicken can be poached in broth in the soup pot during the last 15 minutes of simmering. After cooking, allow the chicken to rest, then dice or shred it into bite-sized pieces.
Make the roux and cream base: In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for 2 to 3 minutes to form a roux, stirring constantly to avoid browning. Gradually whisk in the milk until smooth and cook until the mixture thickens slightly, about 4 to 5 minutes. Remove from heat and stir in the heavy cream.
Combine everything: Add the cooked chicken to the simmered wild rice and vegetable mixture. Then slowly stir in the creamy roux mixture, ensuring the soup is well combined and heated through but not boiling. Adjust seasoning as needed.
Finish with lemon zest: Stir in 1 teaspoon of lemon zest to brighten the flavors just before serving.
Serve: Ladle the creamy chicken and wild rice soup into bowls and serve warm. It pairs beautifully with crusty bread or a fresh green salad.

Notes

You can substitute the wild rice blend with regular wild rice or a mix of white and wild rice if preferred.
For a lighter version, use half-and-half instead of heavy cream or substitute with a low-fat milk alternative.
Make sure to cook the chicken thoroughly for safe consumption; internal temperature should reach 165°F (74°C).
This soup reheats well and flavors often deepen after a day refrigerated.
If you prefer a thicker soup, increase the roux by an additional tablespoon of butter and flour.

Keywords: creamy chicken soup, wild rice soup, hearty chicken soup, comfort food soup, homemade chicken soup, easy chicken dinner