Creamy Chicken and Wild Rice Soup
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Is there anything better than a steaming bowl of chicken and wild rice soup on a chilly evening? This recipe has become my family’s most requested soup, and for good reason! It combines tender chunks of chicken, nutty wild rice, and fresh vegetables in the creamiest, most comforting broth you’ll ever taste.
What makes this homemade chicken and wild rice soup so special is how simple it is to make. Everything comes together in just one pot, and you’ll have dinner on the table in 45 minutes. The secret is using chicken tenders that cook quickly right in the soup, creating the most flavorful broth while keeping the meat incredibly tender. Plus, with my easy tips and tricks, you’ll get restaurant-quality results every single time!
Ingredient Notes & Tips
Let me share some secrets about getting the best results with this creamy chicken and wild rice soup recipe:
- Wild Rice Blend: I use 6 oz for a brothier soup, but if you love it thick and hearty, go for 8 oz! The blend gives you wonderful texture variety. Cook it according to package directions before adding to the soup.
- Chicken Tenders: These are my secret weapon! They cook super fast (just 7 minutes) and shred beautifully. You could use chicken breasts, but they’ll take longer and might get tough.
- Better Than Bouillon: This paste is magic for soup! I use the low-sodium chicken version. It adds so much more flavor than regular bouillon cubes. Find it near the broth in your grocery store.
- Heavy Cream & Milk: Heat these before adding! Cold dairy can make your soup curdle. Just 20 seconds in the microwave does the trick. For a lighter version, use all milk.
- Fresh Vegetables: Don’t skip the celery, carrots, and onions – this trio (called mirepoix) creates the flavor foundation. Dice them small and evenly so they cook at the same rate.
- Herbs & Spices: The combo of thyme, sage, and rosemary makes this taste like it simmered all day. Use dried herbs here – they hold up better in soup than fresh.
How to Make It
Making this chicken and wild rice soup is easier than you might think! Here’s my step-by-step method:
- Cook the wild rice first (20 minutes): This is important! Start your rice before anything else. It needs time to get tender, and you want it ready when the soup base is done. Follow the package directions exactly.
- Heat oil and butter (2-3 minutes): Use a large, heavy-bottomed pot. The combo of oil and butter gives great flavor while preventing burning. Wait until it’s shimmering before adding vegetables.
- Sauté the vegetables (7 minutes): Add your diced onions, carrots, and celery. This is where the magic starts! Stir occasionally and let them soften. They should smell amazing and the onions should turn translucent.
Saute veggies- Add flour
- Stir into a thick roux
- Add broth, chicken, and herbs
- Add garlic (1 minute): Garlic burns easily, so add it last. Just one minute of stirring releases its flavor without any bitterness.
- Stir in flour (2 minutes): This creates a roux that thickens your soup. Keep stirring constantly! The mixture will look pasty – that’s perfect. You’re cooking out the raw flour taste.
- Add broth, chicken, and seasonings: Pour in all 4 cups of broth at once while stirring. This prevents lumps! Add your chicken tenders whole, along with bay leaves and all the seasonings. Bring to a boil, then reduce to a gentle simmer.
- Shred chicken
- Add cream and rice
- Simmer and shred chicken (7 minutes): The chicken is done when it easily falls apart with a fork. Remove the bay leaves first (nobody wants to bite into one!). Use two forks to shred the chicken right in the pot – so easy!
- Add warm dairy and rice: Remember to heat your milk and cream first! Start with 1 cup of cooked rice, then add more to your liking. The soup will thicken as it simmers.
- Final simmer (10 minutes): This melds all the flavors together. Stir occasionally and watch the magic happen as it becomes thick and creamy. Taste and adjust seasonings – I usually add pepper but rarely need salt thanks to the Better Than Bouillon.
Recipe Variations
This chicken and wild rice soup is super versatile! Here are my favorite ways to change it up:
- Dairy-Free Version: Skip the milk and cream, using unsweetened almond milk instead. It won’t be quite as rich but still delicious!
- Mushroom Lovers: Add 8 oz sliced mushrooms with the vegetables. They add amazing earthy flavor that pairs perfectly with wild rice.
- Leftover Turkey Option: After Thanksgiving, swap the chicken for turkey! Use 2 cups of shredded turkey added at the end.
- Veggie-Packed: Throw in a cup of frozen peas or corn during the last 5 minutes. My kids love the pop of color and sweetness!
- Instant Pot Version: Use the sauté function for vegetables, then pressure cook everything (except dairy) for 8 minutes. Stir in dairy after releasing pressure.
How to Store It
This soup stores like a dream, making it perfect for meal prep!
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Refrigerator: Store in an airtight container for 3-4 days. The soup will thicken as it sits – just add a splash of broth when reheating to thin it out.
Freezer: You can freeze this soup! Leave out the dairy, freeze for up to 3 months, then add cream and milk when reheating. Freeze in individual portions for easy lunches.
Reheating: Warm gently on the stovetop over medium-low heat, stirring often. Add extra broth if needed. Microwave individual portions on 50% power to prevent separation.
How to Serve It
This chicken and wild rice soup is a complete meal on its own, but here’s how I love to serve it:
Ladle it into deep bowls and top with fresh parsley for color. Set out crusty Italian bread or our slightly sweet Brown Bread Rolls for dipping. A Greek Salad with lemon vinaigrette cuts through the richness perfectly.
For special occasions, I serve it in our homemade Bread Bowls – total crowd pleaser! It’s also wonderful with oyster crackers or a sprinkle of crispy bacon on top. This soup is perfect for everything from weeknight dinners to casual entertaining.
Related Recipes
If you love this chicken and wild rice soup, you’ll definitely want to try these other comfort food favorites from my kitchen:
Try our most popular Hamburger Soup Recipe for another one-pot wonder that’s ready in 30 minutes. My Loaded Baked Potato Soup has that same creamy comfort with bacon and cheese. For another wild rice dish, check out my Instant Pot Chicken and Wild Rice – it’s pure Midwest comfort! And if you’re looking for more chicken recipes, my Creamy Chicken and Biscuit Casserole is another family favorite.
Ready to Make It?
This chicken and wild rice soup truly is comfort in a bowl! With its creamy broth, tender chicken, and hearty wild rice, it’s guaranteed to become a regular in your dinner rotation. The best part? Everything happens in one pot in just 45 minutes!
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and makes my day!
Creamy Chicken and Wild Rice Soup Recipe
Equipment
Ingredients
- 6 oz wild rice blend 8 oz for a thicker soup, cooked according to directions
- ⅛ cup avocado oil
- 3 tbsp butter
- ½ cup chopped yellow onion
- 3 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 lb raw chicken tenders
- 2 bay leaves
- 1 tbsp Low-Sodium Chicken Better Than Bouillon
- ¼ tsp dried thyme
- ¼ tsp dried sage
- ¼ tsp dried rosemary
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ cup milk (to 1/2 cup), heated
- ¼ cup heavy cream (to 1/2 cup), heated
- 1 tbsp dried parsley
Instructions
- Cook the rice according to the directions.
- To a large pot, add the oil and butter over medium heat. Allow that to get hot after 2 to 3 minutes.
- You will then add your onion, carrots, and celery. Cook for 7 minutes while stirring occasionally.
- Add the minced garlic and stir for 1 minute.
- Add the flour and stir for 2 minutes.
- Next, add the chicken broth, chicken, and seasonings. Bring to a boil, then reduce the heat to a low simmer and cook for 7 minutes, or until the chicken starts to fall apart.
- Remove the bay leaves and discard.
- Use 2 forks to shred the chicken directly in the pot, or remove it and transfer it to a cutting board to shred. Transfer that back into the pot.
- Heat the milk and heavy cream in the microwave for 20 seconds to take the chill off.
- Add 1 cup of rice at a time, along with ¼ cup of milk and ¼ cup of heavy cream. Stir until combined.
- Add the remaining rice and stir. Simmer on low for 10 minutes, as it will start to thicken.
- You can add more milk or heavy cream to make the soup creamier or to thin it out.
- Taste to see if salt and pepper are needed.
- Top with parsley.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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