Chicken Wild Rice Soup

Why You’ll Love Chicken Wild Rice Soup Recipe

This Chicken Wild Rice Soup is made from scratch yet remains approachable—even if you don’t consider yourself much of a cook.
It’s brimming with flavor, thanks to the mix of carrots, celery, onion, herbs (parsley, sage, thyme), and of course the wild‑rice blend.
It delivers on all the comfort food vibes—warm, satisfying, and ideal for pairing with crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 large chicken breasts

• 8 cups chicken broth

• 1 ⅔ cups uncooked wild rice blend

• ¼ cup + 2 tbsp all‑purpose flour

• ½ cup salted butter

• 3 large stalks celery, diced

• 4 large carrots, diced

• ½ large yellow onion, diced

• 2 cloves garlic, minced

• 1 tsp parsley

• ¾ tsp thyme

• ½ tsp sage

• Salt & black pepper, to taste

• 2 cups heavy cream (or substitute ½‑1½ cups milk for a lighter version, but you may need to thicken the soup a bit more)

Directions

1. Prepare the chicken. Bring a large pot of salted water to a boil. Add the chicken breasts and cook about 12–15 minutes (or until internal temperature reaches 165 °F) depending on size. Let rest, then shred or cut into bite‑sized pieces. Transfer into a large soup pot with the chicken broth. Bring to boil, stir in the rice, add salt & pepper, cover, remove from heat.

2. Prepare the veggie base. In a large saucepan over medium‑high heat melt the butter. Reduce to medium, add garlic, onion, celery, carrots and the herbs and spices; sauté until vegetables begin to soften (about 6–8 minutes).

3. Stir in the flour and cook for about 5 minutes to remove the raw‑flour taste. Slowly whisk in the heavy cream (or milk substitute), stirring until mixture is smooth (it may look slightly separated but will still work). Cook for another 3–4 minutes until it thickens and the veggies are further softened.

4. Finish the soup. Pour the creamy veggie mixture into the pot with chicken, broth, and rice. Simmer over low heat until everything is warmed through and the wild rice is fully cooked (about 10–15 more minutes). Taste and adjust seasonings (salt, pepper, herbs) as needed.

5. Serve. Ladle into bowls and enjoy with crusty bread if desired.

Servings and timing

• Makes about 8 servings.

• Prep time: 15 minutes.

• Cook time: 45 minutes.

• Total time: ~1 hour.

Variations

• Use boneless, skinless chicken thighs instead of breasts for a richer flavor.

• Use a rotisserie chicken (shredded) to save time on cooking fresh chicken.

• Make it dairy‑free by substituting dairy‑free butter and heavy cream.

• Go vegetarian: swap in vegetable broth and omit the chicken.

• If using pure wild rice (100 %) rather than a blend, note that cooking time may be longer and texture firmer.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5‑6 days.
For reheating, gently warm on the stovetop over medium low until heated through, stirring occasionally. If the soup has thickened too much in storage, you can add a splash of broth or milk to loosen it.

FAQs

1. Can I use pre‑cooked chicken or shredded rotisserie chicken?

Yes. If using rotisserie chicken you can add it after the rice has cooked so it remains tender and you won’t need to boil raw chicken.

2. What kind of wild rice blend should I use?

A wild rice blend (e.g., wild rice plus other rice varieties) is recommended because pure wild rice may require a longer cook time and has a firmer texture.

3. Can I make this soup in a slow cooker?

Yes. Add all ingredients except the flour, butter, and heavy cream to the slow cooker. Cook on low for 5‑8 hours. Then melt butter in a saucepan, stir in flour, add cream, and then combine in slow cooker. If needed thicken with additional flour mixed in a little soup liquid.

4. How can I make the soup lighter (less heavy cream)?

You can substitute part or all of the heavy cream with milk (½‑1½ cups). If doing so, you may need to thicken the soup a bit more by mixing some flour with soup liquid and stirring it back in as it simmers.

5. What is the best way to prevent the milk/cream mixture from separating?

Add the cream slowly into the cooked flour‑vegetable mixture while stirring constantly. Avoid high heat once cream is added and simmer gently rather than vigorously.

6. My soup got too thick after refrigerating—what can I do when reheating?

Simply add a little chicken broth or milk when reheating and stir to loosen the texture.

7. Can I freeze this soup?

Due to the cream and rice, freezing may affect the texture (rice may become overly soft, cream may separate). If you freeze, thaw gently and re‑heat slowly, perhaps adding a bit of broth to restore texture.

8. Can I swap out vegetables or add extras?

Yes. You can add mushrooms, chopped zucchini, or spinach. If you add vegetables with high water content (like zucchini), add them later in the cooking process so they don’t become mushy.

9. What if I don’t have a wild rice blend—can I use regular rice?

You can, but the texture and taste will differ. Wild rice adds a nutty flavor and firmer bite. If you use regular long‑grain rice, cook it accordingly (it will cook faster) and adjust liquid as needed.

10. How should I adjust seasoning for best flavor?

Season in layers: when sautéing vegetables, during chicken cooking, and then taste near the end to see if additional salt, pepper, or herbs are needed. Doing all seasoning at the end tends to yield flatter flavor.

Conclusion

This Chicken Wild Rice Soup is a delicious go‑to for cozy dinners. With tender chicken, hearty wild rice, savory vegetables, and a creamy broth, it’s both comforting and satisfying. Whether you’re feeding a crowd or prepping leftovers for the week, it hits all the right notes. Give it a try, adjust a few touches to your preference, and enjoy every warm, flavorful bowl.