Why You’ll Love Creamy Chicken & Wild Rice Soup Recipe
- Rich, creamy, and packed with comforting flavors.
- A complete meal with protein, vegetables, and hearty wild rice.
- Perfect for cold weather and cozy family dinners.
- Easy to prepare in one pot for simple cleanup.
- A great way to use leftover cooked chicken or turkey.
- The wild rice blend adds a delicious texture and nutty flavor.
- Can be made ahead for easy lunches or dinners.
- Loved by both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 tablespoons unsalted butter
- 3 celery ribs, diced into ½-inch chunks
- 2 carrots, diced into ½-inch chunks
- 1 medium onion, diced into ½-inch chunks
- 2 cloves garlic, minced
- 2 teaspoons finely chopped fresh thyme (or ¾ teaspoon dried thyme)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 2 quarts (8 cups) chicken broth
- 2 cups water
- 1 cup (5 oz) wild rice blend
- 4 cups cooked chicken or turkey, cut into bite-size pieces
- 1 cup heavy cream
Directions
- In a large soup pot or Dutch oven, melt the butter over medium heat.
- Add the celery, carrots, onion, garlic, thyme, salt, and black pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
- Sprinkle the flour over the vegetables and stir well to coat. Continue cooking for about 3 minutes until the flour is lightly browned and incorporated.
- Pour in the chicken broth, water, and wild rice blend. Stir well and bring the mixture to a boil.
- Reduce the heat to medium-low and let the soup simmer uncovered, stirring occasionally, until the vegetables and rice are tender, about 40–45 minutes.
- Add the cooked chicken or turkey and heavy cream. Continue simmering for a few minutes until everything is heated through.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Serve warm in bowls and enjoy.
Servings and timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
Variations
- Use rotisserie chicken for a quicker version.
- Substitute turkey for chicken, especially after holiday meals.
- Add mushrooms for extra earthy flavor and texture.
- Replace heavy cream with half-and-half for a lighter soup.
- Add spinach or kale near the end of cooking for extra vegetables.
- Use chicken thighs instead of breast meat for a richer flavor.
- Add a splash of lemon juice before serving to brighten the flavors.
- Make it dairy-free by using a plant-based cream alternative.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave.
The rice may absorb some of the broth as it sits. If the soup becomes too thick, add a little extra chicken broth or water while reheating to reach your preferred consistency.
This soup can also be frozen for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use leftover rotisserie chicken for this soup?
Yes, rotisserie chicken works perfectly and makes this recipe faster and easier to prepare.
Can I make this soup without heavy cream?
Yes. You can use half-and-half, milk, or a dairy-free cream alternative for a lighter version.
What type of rice is best for chicken and wild rice soup?
A wild rice blend works best because it provides a mix of textures and flavors, but pure wild rice can also be used.
Can I make this soup ahead of time?
Yes. The flavors often become even better after resting, making it a great make-ahead meal.
Why is my soup too thick?
The rice naturally absorbs liquid as it cooks and sits. Add extra broth or water to thin it to your desired consistency.
Can I freeze creamy chicken and wild rice soup?
Yes, but the texture may change slightly after freezing due to the cream and rice. Reheat gently and add extra broth if needed.
Can I use uncooked chicken instead of cooked chicken?
Yes. Cook the chicken completely before adding it to the soup, or simmer raw chicken in the broth until fully cooked before shredding or cutting it.
How can I make this soup gluten-free?
Use a gluten-free flour alternative, such as rice flour or cornstarch, instead of all-purpose flour.
Can I add more vegetables to this soup?
Absolutely. Mushrooms, peas, spinach, kale, or additional carrots are great additions.
How do I make the soup more flavorful?
Using a high-quality chicken broth, fresh herbs, and properly seasoning each layer of the soup will create the best flavor.
Conclusion
Creamy Chicken & Wild Rice Soup is the ultimate comfort food with its creamy texture, hearty ingredients, and rich homemade flavor. Whether you’re making it for a family dinner, meal prep, or a cozy night at home, this easy one-pot soup is sure to become a favorite. With tender chicken, nourishing vegetables, and perfectly cooked wild rice, every bowl is warm, satisfying, and full of delicious flavor.
Creamy Chicken & Wild Rice Soup
This creamy chicken and wild rice soup is a comforting bowl of tender chicken, hearty rice, and vegetables simmered in a rich, creamy broth. Perfect for a cozy meal, it is packed with classic flavors and satisfying textures.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Simmer
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 4 tablespoons unsalted butter
- 3 celery ribs, diced into ½-inch (13-mm) chunks
- 2 carrots, diced into ½-inch (13-mm) chunks
- 1 medium onion, diced into ½-inch (13-mm) chunks
- 2 cloves garlic, minced
- 2 teaspoons finely chopped fresh thyme (or ¾ teaspoon dried)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 2 quarts (8 cups) chicken broth, best quality such as Swanson
- 2 cups water
- 1 cup (5 oz) wild rice blend (such as Lundberg)
- 4 cups cooked chicken or turkey, cut into bite-size pieces
- 1 cup heavy cream
Instructions
- In a large soup pot or Dutch oven over medium heat, melt the butter. Add the celery, carrots, onion, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
- Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
- Add the broth, water, and wild rice to the pot. Bring to a boil, then reduce heat and simmer uncovered over medium-low heat, stirring occasionally, until the vegetables and rice are tender, about 40–45 minutes.
- Add the cooked chicken and cream. Simmer for a few minutes, stirring occasionally, until heated through.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve warm in bowls.
Notes
- Cooked turkey can be used instead of chicken.
- Use fresh thyme for a brighter flavor or dried thyme as a substitute.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The soup may thicken when chilled; add broth or water when reheating if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 95 mg
