Comforting, creamy, and perfectly balanced, this Creamy Chicken and Wild Rice Soup blends tender chicken, nutty wild rice, and fresh vegetables into a nourishing bowl of warmth.
It’s rich in lean protein and fiber while offering wholesome fats for a satisfying, filling meal.
This recipe is ideal for cozy weeknight dinners or meal prep—easy to make, full of flavor, and great for reheating throughout the week.
Creamy Chicken Wild Rice Soup
Equipment
- 1 large pot (for soup)
- 1 medium saucepan (for cream mixture)
- 1 cutting board
- 1 sharp knife
- 1 whisk
- 1 ladle
- 1 wooden spoon or spatula
- 1 Measuring cup set
- 1 Measuring Spoon Set
Ingredients
- ¾ cup uncooked wild rice blend
- 1 cup chopped yellow onion about 1 small onion
- 1 cup diced carrots 2 medium
- 1 cup diced celery 3 stalks
- 7 tablespoons butter divided
- 1 large garlic clove minced (about 1½ teaspoons)
- 4½ cups low-sodium chicken broth
- ¼ teaspoon each of dried thyme marjoram, sage, and rosemary (or 1 teaspoon total of fresh minced herbs)
- Salt and black pepper to taste
- 1 pound boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1½ cups milk
- ½ cup heavy cream
- 1 teaspoon lemon zest
Instructions
- Cook the Wild Rice: Begin by preparing the wild rice blend according to the package directions. Wild rice takes longer to cook than regular white or brown rice, usually about 35–45 minutes, so start it first to ensure perfect timing. For best texture, simmer it gently in salted water or broth until the grains are tender but slightly chewy. Once done, drain any excess liquid and set the rice aside while you prepare the rest of the soup.
- Sauté the Aromatic Vegetables: Halfway through the rice cooking process, start working on the soup base. Place a large pot over medium heat and add 1 tablespoon of butter. When melted and slightly sizzling, add the chopped onion, diced carrots, and celery. Sauté the vegetables for about 4–5 minutes, stirring frequently, until they begin to soften and release their natural aroma. This step builds the base flavor of the soup, so take your time to let the vegetables become slightly golden at the edges. Then add the minced garlic and cook for 30 seconds more, stirring constantly to prevent burning.
- Create the Broth and Cook the Chicken: Pour the low-sodium chicken broth into the pot, stirring to lift any flavorful bits from the bottom. Add the dried thyme, marjoram, sage, and rosemary, followed by a pinch of salt and black pepper to taste. Stir to combine the herbs evenly. Increase the heat to medium-high, then carefully add the chicken breasts into the pot. Allow the mixture to come to a gentle boil, then cover with a lid, reduce the heat to medium-low, and simmer for 12–16 minutes. Rotate the chicken halfway through to ensure even cooking. The chicken is ready when it reaches 165°F internally and feels tender when pierced with a fork.
- Shred the Chicken: Using tongs, remove the cooked chicken breasts from the pot and place them on a cutting board. Let them rest for about 5 minutes so the juices redistribute—this helps keep the meat moist. Once slightly cooled, use two forks to shred the chicken into small, bite-sized pieces. Set it aside for now while keeping the soup covered on low heat to stay warm.
- Prepare the Creamy Roux Base: In a separate medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Once melted and slightly bubbling, add the flour and whisk constantly for about 1½ minutes. This forms a light roux, which thickens the soup later and adds a rich, velvety texture. The mixture should look smooth and golden, with a subtle nutty aroma—avoid letting it brown too much.
- Combine Milk and Cream: While whisking vigorously, slowly pour the milk into the roux mixture in a steady stream. Continue whisking to prevent lumps from forming. Then add the heavy cream and keep whisking until the mixture becomes smooth and begins to thicken slightly—this should take about 3–5 minutes. The goal is to create a silky, pourable base that coats the back of a spoon.
- Bring Everything Together: Carefully pour the creamy milk mixture into the main soup pot with the broth and vegetables. Stir thoroughly to blend the flavors and thicken the soup base. Add the shredded chicken, cooked wild rice, and lemon zest. Stir well to combine all the ingredients evenly. The lemon zest adds a bright, refreshing touch that balances the richness of the cream and butter. Allow the soup to cook for another 3–5 minutes on low heat to let the flavors meld together.
- Taste and Adjust Seasoning: Before serving, taste the soup and adjust the salt and black pepper if needed. If you prefer a thinner consistency, add a small splash of chicken broth or milk; for a thicker soup, let it simmer a few extra minutes uncovered.
- Serve and Enjoy: Ladle the creamy chicken and wild rice soup into warm bowls and serve immediately. Garnish with freshly cracked black pepper, a sprinkle of fresh herbs, or a drizzle of cream for an elegant finish. Pair it with crusty bread, a side salad, or buttery crackers for the ultimate comfort meal.
Notes
- For best flavor and texture, use a wild rice blend, such as Lundberg Wild Blend, as it combines color, chewiness, and nutty flavor.
- If using pre-cooked chicken or rotisserie chicken, add it in Step 7 to avoid overcooking.
- For a lighter version, substitute half-and-half for heavy cream or use olive oil in place of butter for sautéing.
- The soup thickens as it cools, so add a splash of broth or milk when reheating to reach your desired consistency.
- Fresh herbs can replace dried ones for brighter flavor—use triple the amount of fresh compared to dried.
Chef’s Secrets for Perfect Texture and Flavor
Achieving the perfect creamy consistency starts with patience and proper technique.
Cooking the roux slowly and whisking continuously ensures a smooth, lump-free base.
The key is balance—using just enough butter and flour to thicken without making the soup heavy.
For added depth, sauté the vegetables until they lightly caramelize, releasing natural sweetness that complements the richness of the cream.
If you want to elevate the flavor, simmer the chicken with a bay leaf or a sprig of thyme for subtle herbal undertones.
Finally, the touch of lemon zest is not optional—it brightens the soup and cuts through the creaminess, giving it a restaurant-quality finish.
Serving Suggestions for a Complete Meal
This creamy chicken and wild rice soup shines as a comforting main course, especially on chilly evenings.
Serve it alongside a fresh green salad dressed with vinaigrette to balance the richness, or pair it with crusty sourdough bread, buttery rolls, or garlic toast for dipping.
For a cozy family dinner, add a side of roasted vegetables or grilled cheese sandwiches for extra heartiness.
To create a lighter lunch option, serve smaller portions with mixed fruit or a grain-based salad.
A sprinkle of chopped parsley or freshly grated Parmesan before serving adds color and flavor contrast.
Storage Tips for Freshness and Reheating
This soup stores beautifully, making it a great meal-prep option.
Allow it to cool completely before transferring it to airtight containers.
Refrigerate for up to 4 days or freeze for up to 2 months.
When reheating, warm it gently on the stovetop over medium-low heat, stirring occasionally.
Add a few tablespoons of milk or broth to restore creaminess since the rice will absorb liquid as it sits.
Avoid high heat to prevent the cream from separating.
If frozen, thaw overnight in the refrigerator before reheating.
Portioning into individual containers makes for quick, satisfying lunches all week long.
Frequently Asked Questions
1. Can I use brown or white rice instead of wild rice?
Yes, you can use either, but wild rice provides a unique nutty flavor and chewy texture that make this soup special.
Brown rice works as a close substitute, though it may cook faster. White rice is also an option but may become softer and less textured.
2. How can I make this soup gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry. Use 2 tablespoons of cornstarch mixed with 3 tablespoons of cold milk to thicken the soup after adding the cream.
3. What’s the best way to make this soup lighter?
To reduce calories, use milk instead of cream or replace part of the butter with olive oil. You can also use skinless chicken thighs for a slightly richer flavor with less saturated fat.
4. Can I prepare this soup in advance?
Absolutely. The flavors deepen beautifully when made a day ahead. Store the soup and rice separately to prevent over-thickening, then combine them when reheating for best results.
5. Why does my soup thicken too much after cooling?
The wild rice continues to absorb liquid as it sits. Simply stir in extra broth or milk during reheating until the desired consistency returns. This also refreshes the creaminess without affecting the flavor.
