This Creamy Chicken and Wild Rice Soup is the kind of soul-warming meal that turns chilly days into something to savor. It’s rich, deeply comforting, and full of tender chicken, earthy wild rice, and aromatic vegetables simmered in a velvety broth. The texture is wonderfully thick and creamy without being overly heavy, and the nutty flavor of wild rice adds a rustic charm that sets this soup apart from classic chicken-and-rice versions. I once tried making it with a splash of oat milk in place of some of the cream, and it created a silky finish that still felt indulgent while keeping the soup a bit lighter. Whether served on its own or with crusty bread, this hearty bowl makes an ideal lunch or dinner when you want something warm, nourishing, and deeply satisfying.
Why You’ll Love This Recipe
This recipe brings together wholesome ingredients and familiar flavors in a way that feels both nostalgic and elevated. Wild rice adds hearty texture that holds up beautifully in a creamy broth, and the chicken turns tender as it simmers with onions, carrots, and celery. The soup thickens naturally as the rice cooks, while a touch of cream brings everything together in a velvety finish. It’s also an incredibly flexible recipe—easy to make ahead, simple to adapt for dairy-free variations, and ideal for feeding a family. Whether you serve it during cold weather or crave something cozy year-round, this dish delivers warmth and comfort in every spoonful.
Print
Creamy Chicken and Wild Rice Soup – A Cozy, Hearty Bowl of Comfort
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Diet: Halal
Description
A hearty and comforting soup made with tender chicken, nutty wild rice, and vegetables simmered in a creamy, savory broth. This Creamy Chicken and Wild Rice Soup is the perfect cozy meal for chilly days, offering rich flavor and satisfying texture in every spoonful.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup uncooked wild rice blend
- 6 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 cup milk or half-and-half
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons chopped parsley (for garnish)
Instructions
- In a large pot or Dutch oven, heat butter and olive oil over medium heat.
- Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in the wild rice, thyme, salt, and pepper. Pour in the chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 45–50 minutes, or until the rice is tender.
- In a separate bowl, whisk together milk, cream, and flour until smooth.
- Slowly pour the milk mixture into the soup while stirring constantly. Simmer for another 5–7 minutes until thickened.
- Add cooked chicken and stir to combine. Heat through for 2–3 minutes more.
- Taste and adjust seasoning if needed. Garnish with chopped parsley and serve warm.
Notes
- For a lighter version, use evaporated milk or skip the cream entirely.
- Leftovers thicken as they sit — add a splash of broth or milk when reheating.
- Can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
- Use leftover turkey instead of chicken for a delicious post-holiday variation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup, Main Course
- Method: Simmered
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Breasts – Provide tender, lean protein that cooks directly in the soup. Shred or dice once cooked.
Wild Rice – Adds heartiness and a nutty flavor. Its chewy texture holds up well in creamy soups.
Carrots – Bring sweetness and color, helping build a classic soup base.
Celery – Adds crunch and aromatic depth. Chop evenly for consistent cooking.
Onion – A key aromatic that forms the flavorful foundation of the broth.
Garlic – Enhances the overall flavor with gentle warmth.
Butter – Used for sautéing the vegetables and creating the base of the roux for thickening.
Olive Oil – Helps the vegetables soften without burning and adds mild richness.
Chicken Broth – Forms the flavorful liquid base and supports the chicken as it cooks.
Heavy Cream – Responsible for the creamy, velvety texture. You can substitute with half-and-half or oat milk for a lighter finish.
Flour – Thickens the soup, helping it reach that classic creamy-chowder consistency.
Thyme – Adds subtle herbal earthiness that pairs beautifully with wild rice and chicken.
Salt and Black Pepper – Essential for bringing out all the flavors.
Directions
Begin by heating olive oil and butter in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until soft and fragrant. Stir in the garlic and cook briefly until aromatic.
Add the flour, stirring to form a light roux. Cook for 1–2 minutes to remove raw flour taste. Slowly pour in the chicken broth, whisking well to avoid lumps.
Stir in the wild rice and chicken breasts. Add thyme, salt, and black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 40–45 minutes or until the rice is tender and the chicken is cooked through.
Remove the chicken, shred it using two forks, and return it to the pot. Stir in the heavy cream, simmering for a few more minutes until the soup thickens to your liking. Adjust seasoning as needed.
Serve hot with crusty bread or biscuits, and enjoy the comforting richness of this hearty soup.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with eas
Servings and timing
This recipe serves 6 people generously. Preparation takes about 15 minutes, and cooking requires 45 minutes, for a total time of 60 minutes—a perfect one-hour comfort meal.
Storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. As the rice continues to absorb liquid, you may need to add extra broth or a splash of cream when reheating. Warm gently on the stovetop over low heat to maintain creaminess. This soup can also be frozen for up to 2 months, though the texture of the rice may soften slightly upon thawing.
Variations and Customizations
Vegetable Boost – Add mushrooms, spinach, or peas for extra color and texture.
Herb Upgrade – Stir in fresh parsley, rosemary, or sage for a fragrant finish.
Dairy-Free Version – Use olive oil instead of butter and replace cream with coconut milk or oat milk.
Chicken Thighs Option – Use boneless thighs for a richer, juicier result.
Mushroom and Wild Rice Soup – Replace chicken with sautéed mushrooms for a vegetarian twist.
Lemon Twist – Add a squeeze of lemon juice at the end for brightness and balance.
Bacon Addition – Stir in cooked bacon for a smoky, savory layer of flavor.
Cheesy Version – Add a handful of grated Parmesan for extra richness.
Extra Thick Texture – Increase the flour slightly or allow the soup to simmer uncovered for a few minutes longer.
Slow Cooker Method – Add all ingredients except the cream and flour; cook on low for 6–7 hours, then stir in a flour slurry and cream at the end.
FAQs
1. Can I use pre-cooked chicken?
Yes, simply add shredded cooked chicken during the final simmer.
2. What type of wild rice works best?
Any pure wild rice or wild rice blend works well, though pure wild rice takes slightly longer to cook.
3. Can I make this soup dairy-free?
Yes—use plant-based milk and olive oil instead of butter.
4. How do I keep the soup from getting too thick?
Add extra broth or cream when reheating, as wild rice absorbs liquid over time.
5. Can I freeze this soup?
Yes, but keep in mind the rice softens when frozen and thawed.
6. Can I use brown rice instead of wild rice?
You can, but the flavor and texture will be different, and the cooking time may change.
7. What can I serve with this soup?
Crusty bread, biscuits, or a simple green salad make great pairings.
8. Is it normal for the soup to thicken a lot?
Yes—wild rice naturally thickens soups as it cooks and rests.
9. Can I add more vegetables?
Absolutely—mushrooms, spinach, and leeks are excellent additions.
10. How do I prevent curdling when adding cream?
Add the cream off heat or reduce the heat to low to prevent boiling.
Conclusion
The Creamy Chicken and Wild Rice Soup is the ultimate comfort bowl—rich, hearty, and wonderfully nourishing. With tender chicken, earthy wild rice, and a velvety broth, it delivers warmth and satisfaction in every spoonful. Whether enjoyed during cold weather or served as part of a cozy family dinner, this soup is a timeless recipe that brings comfort and flavor together effortlessly. Enjoy it hot, creamy, and ladled generously into your favorite bowl.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!