Chicken and Wild Rice Soup: Creamy, Hearty & Comforting

When the weather turns chilly, nothing hits the spot quite like a warm bowl of Chicken and Wild Rice Soup. It’s the kind of recipe that brings everyone to the table — creamy, rich, and full of cozy flavor. With tender chunks of chicken, hearty wild rice, and vegetables simmered in a creamy broth, it’s a meal that fills you up and warms you through.

The first time I made this Chicken and Wild Rice Soup, it was one of those cold Minnesota nights that just begged for something comforting. I had leftover rotisserie chicken and some wild rice from a salad, so I decided to toss everything into a pot with a little cream and broth. The smell alone was worth it — and when we finally sat down to eat, it instantly became a family favorite. Now it sits right alongside my Crockpot Chicken Corn Chowder and Chicken Mushroom Soup as one of my coziest soup recipes.

Chicken and Wild Rice Soup

No ratings yet

This Chicken and Wild Rice Soup is creamy, hearty, and full of cozy flavor. With tender chicken, wild rice, and vegetables in a rich broth, it’s the perfect comfort food for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American, American Comfort, Comfort Food”

Calories: 410

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup uncooked wild rice or wild rice blend
• 6 cups chicken broth
• 2 cups cooked chicken, shredded or diced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• to taste salt and pepper
• 2 tbsp butter (for cream base)
• 3 tbsp flour
• 2 cups milk or half-and-half
• 0.5 cup heavy cream (optional)

Equipment

• large soup pot For simmering the soup
• Saucepan For making cream base
• whisk To combine milk and flour
• ladle For serving

Method

 

1. In a large pot, melt butter and olive oil over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes, then stir in garlic and cook for another minute.
2. Stir in wild rice, chicken broth, thyme, parsley, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, or until rice is tender.
3. Add the shredded chicken and cook another 5–10 minutes until heated through.
4. In a separate saucepan, melt butter, whisk in flour, then slowly whisk in milk. Stir constantly until smooth and slightly thickened.
5. Pour cream mixture into soup pot. Add optional heavy cream and simmer 5–10 minutes more, stirring occasionally.
6. Serve hot, topped with parsley and cracked pepper. Add bread or salad on the side if desired.

Nutrition

Calories: 410kcalCarbohydrates: 30gProtein: 27gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 740mgPotassium: 680mgFiber: 3gSugar: 6gVitamin A: 4500IUVitamin C: 6mgCalcium: 180mgIron: 3mg

Tried this recipe?

Let us know how it was!

Why You’ll Love Chicken and Wild Rice Soup

This Chicken and Wild Rice Soup is pure comfort food made simple. It’s creamy, filling, and full of layers of flavor — earthy wild rice, tender chicken, sweet carrots, and savory herbs. The best part? It’s easy to make in one pot, and it reheats beautifully for quick weekday lunches.

If you’re already a fan of cozy, wholesome dishes like my Protein Packed Shepherd’s Pie Soup or Creamy Meatball Soup, this will fit right into your cold-weather rotation.

Ingredients You’ll Need

For the Soup:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup uncooked wild rice (or a wild rice blend)
• 6 cups chicken broth
• 2 cups cooked chicken (shredded or diced)
• 1 teaspoon dried thyme
• 1 teaspoon parsley
• 1 bay leaf
• Salt and pepper to taste

For the Creamy Base:

• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups milk (or half-and-half for richness)
• ½ cup heavy cream (optional)

Optional Garnish:

• Chopped fresh parsley
• Cracked black pepper

Just like my Cheesy Veggie Quinoa Casserole, this soup proves you don’t need fancy ingredients for something delicious — simple pantry staples come together to make magic.

How to Make Chicken and Wild Rice Soup

Step 1: Sauté the Vegetables
In a large pot, melt butter and olive oil over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until they begin to soften. Stir in garlic and cook for another minute until fragrant.

Step 2: Add the Broth and Rice
Stir in the wild rice, chicken broth, thyme, parsley, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low and simmer uncovered for about 45 minutes, or until the rice is tender.

Step 3: Add the Chicken
Once the rice is nearly cooked, stir in the shredded chicken. Continue cooking until heated through, about 5–10 minutes.

Step 4: Make the Cream Base
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly, until smooth and slightly thickened.

Step 5: Combine and Finish
Stir the cream mixture into the soup, followed by heavy cream if using. Simmer for 5–10 minutes more, stirring occasionally, until the soup reaches your desired consistency. Adjust salt and pepper to taste.

Step 6: Serve Warm
Ladle into bowls, top with parsley, and serve with crusty bread or a slice of Christmas Bread Recipe.

Like my Shepherd’s Pie Soup, this soup delivers that same comforting flavor — just in a cozier, creamier form.

Tips for Perfect Chicken and Wild Rice Soup

• Use rotisserie chicken: It saves time and adds extra flavor.
• Don’t rush the rice: Let it simmer until tender — that’s where the flavor builds.
• Thicker soup: Add an extra tablespoon of flour or reduce the milk slightly.
• Lighter version: Skip the cream and use 2% milk instead.

It’s the same “simple swaps for success” philosophy I use in my Cottage Cheese and Veggie Bake — comfort food that fits your mood.

Flavor Variations

1. Mushroom Twist: Add sautéed mushrooms for a richer, earthy flavor.
2. Lemon Herb: Stir in lemon zest and juice at the end for a bright finish.
3. Dairy-Free: Use olive oil instead of butter and full-fat coconut milk for creaminess.
4. Spicy Kick: Add a pinch of red pepper flakes for gentle heat.

If you love tweaking traditional dishes, you’ll enjoy my Zucchini Chickpea Stir Fry — it’s all about creativity with simple ingredients.

How to Store and Reheat

Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Freeze before adding cream for best texture; thaw and add cream when reheating.
Reheating: Warm slowly over medium heat, adding a splash of broth or milk if it thickens too much.

This one reheats beautifully, much like my Crockpot Chicken Corn Chowder — comfort food that gets better the next day.

Frequently Asked Questions

1. Can I make this in a slow cooker?
Yes! Add everything except milk and cream to the slow cooker and cook on LOW for 6–7 hours. Stir in the cream at the end.

2. Can I use leftover rotisserie chicken?
Absolutely. It’s one of the best time-savers for this recipe.

3. How can I make it gluten-free?
Use cornstarch instead of flour to thicken the soup.

4. Can I use white rice instead of wild rice?
Yes, but reduce cooking time to about 20–25 minutes.

The Final Bite

This Chicken and Wild Rice Soup is the kind of meal that warms your body and soul. It’s creamy, comforting, and full of hearty ingredients that make every bite feel like home. It’s simple enough for weeknights but cozy enough to serve when guests come over.

Serve it with crusty bread or even a small side of Christmas Bread Recipe — and get ready for a dinner that feels special, even on an ordinary night.