There’s nothing quite like a warm, comforting bowl of soup on a chilly day, and this Creamy Chicken and Wild Rice Soup recipe is the pinnacle of cozy comfort. Forget the takeout versions; this homemade soup is richer, more flavorful, and packed with tender chicken, earthy wild rice, and fresh vegetables in a luxuriously creamy broth. It’s a simple, one-pot meal that your entire family will ask for again and again. Whether you need an easy weeknight dinner or a show-stopping starter, this recipe delivers.
Why You’ll Love This Creamy Chicken and Wild Rice Soup Recipe
This isn’t just another soup recipe; it’s a hug in a bowl. Here’s why you’ll find yourself making it on repeat:
Incredibly Flavorful: A classic mirepoix (onions, carrots, celery) builds a savory foundation, while herbs like thyme and rosemary add aromatic depth.
Perfectly Creamy Texture: We use a simple roux and heavy cream to create a silky, rich broth that’s never too thick or too thin.
Hearty and Satisfying: Loaded with chicken and wild rice, this soup is a complete meal that will leave you feeling full and satisfied.
Better Than Store-Bought: You control the ingredients, meaning no strange preservatives and way more fresh flavor than any restaurant version.
Ingredients You’ll Need
The magic of this soup comes from simple, wholesome ingredients. Here’s what you’ll need to gather:
The magic happens while the soup simmers and all the flavors meld together.
Butter: Used to sauté the vegetables and create the roux for a rich flavor base.
Mirepoix (Onion, Carrots, Celery): This aromatic trio is the heart of any great soup.
Garlic: Freshly minced garlic adds a pungent, savory kick.
All-Purpose Flour: This is the thickening agent for our creamy broth.
Chicken Broth: Use a good quality low-sodium broth to control the saltiness of the final dish.
Wild Rice Blend: A blend that includes long-grain and wild rice provides the best texture. Be sure to rinse it first!
Chicken: Boneless, skinless chicken breasts or thighs work perfectly.
Seasoning: Dried thyme, rosemary, salt, and black pepper are all you need to perfectly season this soup.
Heavy Cream: The key to a luxuriously creamy finish.
How to Make Creamy Chicken and Wild Rice Soup Step-by-Step
This one-pot recipe is surprisingly easy to whip up. Follow these simple steps for a perfect bowl every time.
Sauté the Vegetables: In a large Dutch oven or stockpot, melt the butter over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Make the Roux: Sprinkle the flour over the vegetables and stir constantly for one minute. This cooks out the raw flour taste and is the essential step for thickening the soup.
Simmer the Soup: Slowly whisk in the chicken broth, a little at a time, to prevent lumps. Add the wild rice blend, chicken breasts, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 40-45 minutes, or until the rice is tender and the chicken is cooked through.
Shred the Chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return it to the soup.
Add the Cream: Stir in the heavy cream and let the soup warm through for another 5 minutes. Be careful not to let it boil after adding the cream. Taste and adjust seasoning if necessary.
Simple, fresh ingredients are the secret to this amazing soup.
Your homemade Creamy Chicken and Wild Rice Soup is ready to serve! Garnish with fresh parsley and enjoy immediately.
Tips for the Best Chicken and Wild Rice Soup
Want to elevate your soup from great to absolutely unforgettable? Keep these simple tips in mind.
Don’t Overcook the Rice
The biggest challenge with wild rice soup is preventing mushy rice. Cook the soup until the rice is just tender—it should still have a slight chew. The rice will continue to soften as it sits in the hot broth.
The Secret to a Creamy Base
For the creamiest, smoothest broth, make sure to cook the flour in the butter for a full minute before slowly adding the broth. This creates a stable roux that thickens the soup beautifully without any lumps. Also, use full-fat heavy cream for the richest result.
What Kind of Chicken to Use?
This recipe is fantastic with either boneless, skinless chicken breasts or thighs. Thighs will provide a slightly richer flavor and more tender meat, but chicken breasts work wonderfully and are easy to shred. You can also use pre-cooked rotisserie chicken; just add it in at the end with the heavy cream.
Variations and Substitutions
This recipe is a great canvas for your own culinary creativity. Try one of these delicious variations:
Add Mushrooms: For an even earthier flavor, add 8 ounces of sliced cremini mushrooms when you sauté the vegetables.
Make it Herbaceous: Add a bay leaf along with the broth for more complex flavor, and stir in some fresh parsley at the end for a burst of freshness.
Dairy-Free Option: To make this soup dairy-free, substitute the butter with olive oil and the heavy cream with full-fat canned coconut milk.
What to Serve with Your Soup
This hearty soup is a meal in itself, but it pairs wonderfully with a few simple sides. We love serving it with warm, crusty bread for dipping, like these amazing 30-Minute Dinner Rolls. A simple green salad with a vinaigrette dressing also makes a perfect fresh contrast to the rich, creamy soup.
Storing, Freezing, and Reheating
This soup makes for fantastic leftovers! Here’s how to store it properly.
Storing
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The rice will absorb more liquid as it sits, so you may need to add a splash of broth or water when reheating.
Freezing
Because of the cream-based broth, freezing can sometimes cause the texture to separate upon reheating. If you plan to freeze it, it’s best to do so before adding the heavy cream. Let the soup base cool completely, freeze it for up to 3 months, and then add the cream as it reheats on the stove.
Reheating
Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling, which can cause the cream to curdle.
The best way to thicken this soup is by making a roux. We cook flour in melted butter for one minute before slowly whisking in the chicken broth. This creates a creamy, stable base without any lumps.
Yes, but for the best texture, we recommend freezing the soup BEFORE adding the heavy cream. Dairy can sometimes separate when thawed and reheated. Simply prepare the soup up to that point, freeze it, and then add the cream while reheating on the stovetop.
A wild rice blend is typically best for soup as it provides a variety of textures and cooks more evenly than 100% wild rice, which can take much longer. Look for a blend that includes long-grain white or brown rice.
Absolutely! Using leftover cooked or rotisserie chicken is a great way to save time. Simply shred the chicken and stir it into the soup during the last 5 minutes of cooking, when you add the heavy cream, to allow it to warm through.
More Cozy Soup Recipes You’ll Love
If you enjoyed this recipe, you’ll love some of our other favorite winter warmers. Try our comforting Cabbage Roll Soup for a hearty meal, or indulge in the classic flavors of our fan-favorite Zuppa Toscana. You might also love our Easy French Onion Soup.
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FL Recipes
Creamy Chicken and Wild Rice Soup (Better Than Panera!)
This homemade Creamy Chicken and Wild Rice Soup is the ultimate comfort food! It's rich, flavorful, and packed with tender chicken, vegetables, and a hearty wild rice blend in a luxuriously smooth broth. Easy to make in one pot!
Sauté the Vegetables: In a large Dutch oven or stockpot, melt the butter over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Make the Roux: Sprinkle the flour over the vegetables and stir constantly for one minute. This cooks out the raw flour taste and is the essential step for thickening the soup.
Simmer the Soup: Slowly whisk in the chicken broth, a little at a time, to prevent lumps. Add the wild rice blend, chicken breasts, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 40-45 minutes, or until the rice is tender and the chicken is cooked through.
Shred the Chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return it to the soup.
Add the Cream: Stir in the heavy cream and let the soup warm through for another 5 minutes. Be careful not to let it boil after adding the cream. Taste and adjust seasoning if necessary. Serve hot.
Nutrition
Calories: 410kcalProtein: 25gFat: 22gFiber: 3g
Notes
Don't overcook the rice; it should have a slight chew. For best results, use full-fat heavy cream. You can substitute rotisserie chicken; add it at the end with the cream.
Keyword chicken and wild rice soup,creamy chicken soup,homemade soup
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Nothing beats a warm bowl of homemade Creamy Chicken and Wild Rice Soup!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
