Recipe

Creamy Chicken and Wild Rice Soup

A warm, cozy one pot dinner with tender chicken, nutty wild rice, and a creamy broth that tastes like a hug.

By Matt Campbell

•

4.8

A real photograph of a bowl of creamy chicken and wild rice soup with carrots and celery, steam rising, on a wooden table with a spoon beside it

When the day has been long and everyone is hungry at the same time, soup is the move. Not the sad, watery kind that needs a dozen sides to feel like dinner. I mean the thick, creamy, loaded-with-good-stuff kind that makes the whole kitchen smell like you have your life together.

This creamy chicken and wild rice soup is my crowd pleaser for families because it checks every box: familiar flavors, cozy texture, and enough protein and grains to count as a real meal. It is also forgiving. You can use leftover chicken, swap veggies, and tweak the thickness without stress. Just taste as you go, because that is where the magic lives.

A real photograph of a pot of creamy chicken and wild rice soup simmering on a stovetop with a wooden spoon

Why It Works

One pot comfort with classic chicken soup flavor and a creamy finish that feels special without extra work.
Wild rice holds up and stays pleasantly chewy, so leftovers reheat like a dream.
Easy thickness control: simmer longer for thicker soup, add broth for looser soup. No panic.
Family friendly seasoning that you can keep mild for kids and spice up at the table.

Yield: About 10 to 12 cups (roughly 2 1/2 to 3 quarts), depending on how thick you like it and how much the rice drinks up.

Pairs Well With

Sheet Pan Roasted Broccoli
Soft Buttered Dinner Rolls
Simple Green Salad with Vinaigrette
Classic Grilled Cheese

Storage Tips

Refrigerator: Let the soup cool slightly, then refrigerate in airtight containers within 2 hours. Keep for up to 4 days. The rice will keep absorbing liquid, so expect it to thicken.

Reheat: Warm gently on the stove over medium-low, stirring often. Add a splash of broth or water until it is back to your favorite consistency. Microwave works too, just stir halfway through.

Freezer: You can freeze it for up to 3 months, but creamy soups can separate a little. It still tastes great. Thaw overnight in the fridge and reheat slowly, whisking to bring it back together.

Make-ahead tip: If you are planning to freeze, cook the soup fully but stir in the cream at the end after reheating. That keeps the texture extra smooth.

Common Questions

Can I use rotisserie chicken?

Yes, and it is honestly the weeknight cheat code. Skip the step where you cook raw chicken and stir in the meat from 1 rotisserie chicken (about 3 to 4 cups shredded) near the end, just long enough to heat through.

Do I have to use wild rice?

Wild rice is the cozy, nutty backbone here and it holds up in leftovers. If you need a swap, use a wild rice blend. White rice cooks faster but gets softer in storage, so you may want to cook it separately and add per bowl.

How do I make it less rich?

Use half-and-half instead of heavy cream, or replace the cream with 1 cup whole milk and add an extra tablespoon of flour when you make the roux.

How do I make it gluten-free?

Swap the flour for a gluten-free all-purpose blend (one meant for thickening) or skip the roux and thicken with a slurry: mix 2 tablespoons cornstarch with 2 tablespoons cold water, then stir it in while simmering until thickened.

What if my soup got too thick?

Add broth a little at a time, stir, and taste. Season again if needed, since extra liquid can dull the salt and herbs.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom soup pot (6 to 8 quarts)
Cutting board and sharp knife
Wooden spoon or heatproof spatula
Measuring cups and spoons
Ladle
Instant-read thermometer (helpful for doneness)

This is the soup I make when I want the house to smell like everything is fine. The first time I nailed it, I was working with random fridge veggies, a half bag of wild rice, and leftover chicken that needed a purpose. I remember tasting the broth after the roux and thinking, okay, this is the line between decent soup and the kind people ask about. Now it is my cold-weather reset button. Put on a playlist, chop some onions, and let the pot do the heavy lifting.

Creamy Chicken and Wild Rice Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 6

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary (optional but great)
6 cups low-sodium chicken broth, plus more as needed
1 cup wild rice (or wild rice blend)
1 1/2 pounds boneless, skinless chicken thighs (recommended) or breasts
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
2 tablespoons chopped fresh parsley (optional)
1 to 2 teaspoons fresh lemon juice (optional, for brightness)

Optional add-ins: 1 cup sliced mushrooms, a handful of baby spinach, or a pinch of crushed red pepper at the table.

Instructions

Sweat the veggies. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until softened. Add garlic, salt, pepper, thyme, and rosemary. Cook 30 seconds more.
Build the creamy base. Add butter and let it melt into the veggies. Sprinkle in the flour and stir constantly for 1 to 2 minutes, until it smells a little nutty and there are no dry flour patches. This is your one-pot roux moment and it sets you up for a smooth soup.
Add broth and rice. Add a splash of broth first and stir well to fully dissolve the roux, then slowly pour in the rest, stirring as you go to keep things silky. Bring to a gentle boil, then stir in the wild rice (and mushrooms, if using). Reduce heat to a steady simmer and cover.
Add the chicken at the right time. For thighs: Nestle thighs into the liquid now and simmer, covered, for 45 to 60 minutes, or until the rice is tender and the chicken reaches 165°F/74°C in the thickest part. For breasts: Simmer the rice first. When the rice is about 15 to 20 minutes from tender, add the breasts and continue simmering, covered, until the breasts reach 165°F/74°C. Note: Pure wild rice can take longer than blends, so use the clock as a guide, but trust the rice. Keep simmering until it is pleasantly tender.
Shred the chicken. Transfer chicken to a plate and shred with two forks. Keep the soup at a low simmer (uncovered if you want it to reduce a bit).
Finish. Stir in shredded chicken and heavy cream (and spinach, if using). Simmer 3 to 5 minutes to warm through and thicken slightly. Taste and adjust salt and pepper. Broth brands vary, so this is where you make it yours. Add parsley and a squeeze of lemon if you want it brighter.
Serve. Ladle into bowls. If you like crisp edges in your life, serve with grilled cheese or toast with butter and flaky salt.

A real photograph of a ladle pouring creamy chicken and wild rice soup into a bowl

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes