Why You’ll Love Creamy Chicken and Wild Rice Soup Recipe
This creamy chicken and wild rice soup delivers plenty of comfort without requiring a complicated cooking process. Since the chicken is already cooked, most of the preparation involves combining the ingredients and creating the creamy base.
The seasoned long-grain and wild rice mixture adds plenty of savory flavor while eliminating the need to measure several individual herbs and spices. The rice also makes the soup filling enough to serve as a main course.
It’s also an excellent way to use leftover cooked chicken or rotisserie chicken. Better yet, the soup reheats well, so you can prepare a batch and enjoy the leftovers for lunch or dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cooked boneless chicken breast halves, shredded
- 4 cups chicken broth
- 2 cups water
- 1 (4.5-ounce) package quick-cooking long-grain and wild rice with the seasoning packet
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup butter
- 2 cups heavy cream
Directions
- Add the shredded cooked chicken, chicken broth, and water to a large pot. Place it over medium heat and bring the mixture to a boil.
- Add the rice to the pot, but keep the included seasoning packet aside for the creamy mixture. Stir the rice into the broth, cover the pot, and remove it from the heat.
- In a small bowl, combine the all-purpose flour, salt, and black pepper. Mix until evenly combined and set aside.
- Melt the butter in a separate medium saucepan over medium heat. Add the reserved rice seasoning and stir until the mixture begins to bubble and becomes fragrant.
- Reduce the heat to low. Gradually stir the flour mixture into the seasoned butter, adding a few spoonfuls at a time and stirring continuously. Continue until you have a smooth roux.
- Slowly whisk the heavy cream into the roux. Adding it gradually helps keep the mixture smooth and prevents lumps from forming.
- Continue cooking the cream mixture for approximately 5 minutes, stirring frequently, until it becomes noticeably thick and creamy.
- Pour the creamy mixture into the pot containing the chicken, broth, and rice. Stir thoroughly so the cream base is evenly incorporated.
- Return the soup to medium heat and cook for another 10 to 15 minutes, stirring occasionally, until the rice is tender and the soup is completely heated through.
- Taste and adjust the seasoning if necessary. Serve the soup hot.
Servings and timing
This recipe makes approximately 8 servings.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Because the soup is rich and filling, one bowl can easily work as a main course, particularly when served with bread or a light side dish.
Variations
Add vegetables: Sauté diced carrots, celery, and onion in a little butter before preparing the rest of the soup. Mushrooms, broccoli, or peas can also be added for extra vegetables.
Use rotisserie chicken: Shredded rotisserie chicken is a convenient substitute for cooked chicken breasts and adds plenty of savory flavor.
Make it lighter: Replace some or all of the heavy cream with half-and-half. The finished soup will be slightly less rich and thick but still creamy.
Add garlic: Cook a few cloves of minced garlic briefly in the butter before adding the rice seasoning for an extra layer of savory flavor.
Add fresh herbs: Fresh thyme or parsley complements the chicken and wild rice particularly well. Stir fresh herbs into the soup shortly before serving.
Make it spicy: Add a pinch of crushed red pepper flakes or cayenne pepper for gentle heat.
Add mushrooms: Sauté sliced mushrooms until browned and stir them into the soup. Their earthy flavor works especially well with wild rice.
Adjust the consistency: For a thinner soup, add extra chicken broth or a splash of milk. For an especially thick soup, allow it to simmer a little longer.
Storage/Reheating
Allow leftover soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
The rice continues absorbing liquid while the soup sits, so refrigerated leftovers will usually be considerably thicker than freshly prepared soup. This is completely normal.
To reheat the soup on the stovetop, place the desired amount in a saucepan over low to medium-low heat. Add a small splash of chicken broth, milk, or water to loosen the consistency, then heat gently while stirring occasionally.
For individual portions, microwave the soup in a microwave-safe bowl in short intervals, stirring between each interval until heated throughout. Add a little extra liquid as necessary.
Freezing creamy, rice-based soups can result in changes to both the cream and rice texture after thawing. For the best creamy consistency, refrigerated storage is preferable.
FAQs
Can I use rotisserie chicken for creamy chicken and wild rice soup?
Yes. Rotisserie chicken is one of the easiest substitutions for this recipe. Remove the skin and bones, shred the meat, and use it in place of the cooked chicken breasts.
Can I use regular wild rice instead of quick-cooking wild rice?
You can, but regular wild rice takes significantly longer to cook. It is best to cook it separately according to its package directions before adding it to the soup so the other ingredients don’t overcook.
Why did my chicken and wild rice soup become so thick?
The flour creates a thick cream base, while the rice absorbs additional liquid as it cooks and rests. If the soup becomes thicker than you prefer, simply stir in additional chicken broth, milk, or water until it reaches your desired consistency.
Can I add vegetables to this soup?
Absolutely. Carrots, celery, onions, mushrooms, peas, and broccoli are all good additions. Firm vegetables such as carrots and celery should be sautéed or cooked early enough to become tender.
Can I substitute milk for the heavy cream?
Yes, although the finished soup will be thinner and less rich. Whole milk or half-and-half will provide better results than low-fat milk when you’re trying to maintain a creamy consistency.
How can I prevent lumps in the creamy base?
Add the flour gradually while stirring continuously, then slowly whisk in the heavy cream. Gradual additions and constant stirring help produce a smooth roux and prevent pockets of dry flour from forming.
What should I serve with creamy chicken and wild rice soup?
Crusty bread, garlic bread, dinner rolls, biscuits, or a simple green salad all pair nicely with this soup. Because the soup itself is quite rich and filling, simple side dishes work particularly well.
How do I thin leftover chicken and wild rice soup?
Add a splash of chicken broth, milk, or water while reheating. Start with a small amount and gradually add more until the soup returns to your preferred consistency.
Can I make this soup ahead of time?
Yes. You can prepare it ahead and refrigerate it until needed. Keep in mind that the rice will continue absorbing liquid during storage, so you’ll probably need to add some broth or milk when reheating.
How do I know when the soup is ready?
The soup is ready when the rice is tender, the broth has developed a smooth and creamy consistency, and everything is heated thoroughly. If it becomes too thick before serving, stir in a little additional broth.
Conclusion
Creamy Chicken and Wild Rice Soup combines tender chicken, seasoned rice, and a luxuriously creamy broth in a comforting meal that takes only about 35 minutes to prepare. Using cooked chicken and quick-cooking wild rice keeps the preparation simple while still producing a hearty homemade soup.
It’s an especially convenient recipe when you have leftover chicken to use, and its rich texture makes it ideal for cooler days or an easy family dinner. Serve it hot with fresh bread, customize it with your favorite vegetables or herbs, and add a splash of broth or milk whenever you need to adjust the consistency.
Creamy Chicken and Wild Rice Soup
A rich and comforting chicken and wild rice soup with tender vegetables, savory broth, and a smooth, creamy finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 4 cups chicken broth
- 2 cups water
- 2 cooked, boneless chicken breast halves, shredded
- 1 package quick-cooking long grain and wild rice with seasoning packet
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup all-purpose flour
- 1/2 cup butter
- 2 cups heavy cream
Instructions
- Combine the chicken broth, water, and shredded chicken in a large pot over medium heat and bring to a boil.
- Stir in the rice, reserving the seasoning packet. Cover, remove from the heat, and set aside.
- In a separate saucepan, melt the butter over medium heat. Stir in the contents of the reserved seasoning packet and cook until the mixture is bubbly.
- Reduce the heat to low and gradually stir in the flour to form a smooth mixture.
- Gradually whisk in the heavy cream until fully incorporated and smooth. Cook until thickened, about 5 minutes.
- Stir the creamy mixture into the chicken and rice soup. Cook over medium heat until the rice is tender and the soup is heated through, about 10 to 15 minutes.
- Season with salt and black pepper and serve hot.
Notes
- For a thinner soup, add extra chicken broth until the desired consistency is reached.
- Leftovers can be refrigerated in an airtight container and gently reheated on the stovetop.
- The soup will thicken as it cools, so additional broth may be needed when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 463 kcal
- Sugar: 1 g
- Sodium: 997 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 122 mg
