Creamy Chicken Wild Rice Soup (Cozy One-Pot Recipe)
Creamy chicken wild rice soup is like a warm hug in a bowl. It’s thick and silky, full of tender chicken, chewy wild rice, carrots and celery. It’s hearty enough to be dinner all on its own.
The chicken and rice cook right in the broth, so they soak up all the flavor. A quick butter and milk mixture at the end makes it creamy without being heavy.
When the weather turns cold, this is one of the first soups I make in my kitchen. It’s also a great way to use leftover holiday turkey.
Why You’ll Love This Chicken Wild Rice Soup
- Rich and creamy. Silky broth with lots of texture.
- Hearty. Wild rice and chicken make it a full meal.
- Simple steps. The chicken cooks right in the soup.
- Leftover friendly. Use rotisserie chicken or leftover turkey.
- Great for meal prep. It tastes even better the next day.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Wild rice blend: A blend cooks faster and more evenly than 100% wild rice. Rinse it first.
- Chicken: Boneless breasts or thighs. Thighs stay extra juicy.
- Vegetables: Onion, carrots, celery and garlic build the flavor base.
- Herbs: Thyme, rosemary and a bay leaf.
- Creamy base: Butter, flour, milk and a splash of heavy cream. Half-and-half works too.
How to Make Chicken Wild Rice Soup
- Cook the veggies. Soften the onion, carrots and celery in butter. Add the garlic.
- Simmer. Add the rice, broth, chicken and herbs. Simmer until the chicken reaches 165°F (74°C).
- Shred. Shred the chicken and keep simmering the soup until the rice is tender.
- Make it creamy. Cook butter and flour, whisk in the milk until thick, then stir it into the soup with the cream.
- Finish. Add the chicken back, simmer 5 minutes and season to taste.
My Tips for the Best Chicken Wild Rice Soup
- Check your rice package. Cooking times vary a lot between blends.
- Take the chicken out once it’s cooked so it doesn’t dry out while the rice finishes.
- Keep the soup at a gentle simmer after adding dairy. A hard boil can make it split.
- Taste at the end and add salt. Low-sodium broth needs it.
Variations to Try
- Turkey: Stir in 3 cups of leftover cooked turkey at the end.
- Mushroom: Add 8 oz sliced mushrooms with the vegetables.
- Lighter: Skip the cream and use 2 cups milk.
- Greens: Stir in a handful of spinach or kale before serving.
Make-Ahead, Storage and Reheating
- Make ahead: Make it up to 1 day ahead.
- Storage: Refrigerate up to 4 days. To freeze, freeze the soup before adding the creamy base for up to 3 months.
- Reheating: The rice soaks up liquid, so add a splash of broth or milk and warm gently on the stove.
What to Serve With It
This soup is lovely with warm crusty bread, a simple side salad or a slice of my Cranberry Orange Bread for a cozy holiday lunch.
Frequently Asked Questions
Can I use 100% wild rice? Yes, but it takes longer, often 45 to 60 minutes. Add more broth if needed.
Can I use rotisserie chicken? Yes. Skip cooking the raw chicken and stir in 3 to 4 cups shredded rotisserie chicken at the end.
Why did my soup get so thick? Wild rice keeps absorbing liquid. Just add more broth to thin it.
Can I make it gluten free? Use a cup-for-cup gluten-free flour blend or thicken with a cornstarch slurry instead.
One Last Thing
I hope this creamy chicken wild rice soup keeps you warm all winter. If you make it, please leave a comment and a star rating below. And save it to your soup board on Pinterest!
Creamy Chicken Wild Rice Soup
Ingredients
Soup:
- 2 tbsp butter
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 cup wild rice blend uncooked, rinsed
- 6 cups low-sodium chicken broth
- 1 1/2 lb boneless skinless chicken breasts
- 1 tsp dried thyme
- 1/2 tsp dried rosemary crushed
- 1 bay leaf
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper
Creamy base:
- 4 tbsp butter
- 1/3 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tbsp fresh parsley chopped
Instructions
- Melt 2 tbsp butter in a large pot over medium heat. Add the onion, carrots and celery and cook 6 to 7 minutes until soft. Add the garlic and cook 30 seconds.
- Add the wild rice, broth, chicken, thyme, rosemary, bay leaf, salt and pepper. Bring to a boil, then lower to a simmer.
- Cover and simmer about 20 to 25 minutes, until the chicken reaches 165°F (74°C). Remove the chicken to a plate and shred it with two forks.
- Keep simmering the soup, covered, until the rice is tender, about 20 to 25 minutes more (check your package time).
- Meanwhile, melt 4 tbsp butter in a small saucepan over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in the milk and cook, whisking, until thick and smooth, 3 to 4 minutes.
- Remove the bay leaf. Stir the creamy mixture, the heavy cream and the shredded chicken into the soup. Simmer gently 5 minutes. Taste, adjust the salt, and top with parsley.
Notes
Storage: Refrigerate up to 4 days. Cream soups can separate when frozen, so freeze the soup before adding the creamy base if you plan to freeze it (up to 3 months).
Reheat: Warm gently on the stove over medium-low heat, stirring and adding a splash of broth or milk.
Variations: Use leftover turkey or rotisserie chicken (add at the end), add sliced mushrooms with the vegetables, or use half-and-half instead of milk and cream.
