Creamy Chicken and Wild Rice Soup
If you are craving a warm, comforting meal full of flavor, this Creamy Chicken and Wild Rice Soup is just what you need. This soup is hearty and satisfying and made with tender shredded chicken, vegetables, and a rich, creamy broth. Using pre-cooked chicken makes it quick to prepare, perfect for weeknights. If you are looking for a cozy dinner idea, this soup is a family favorite.
During the fall and winter months—what I like to call soup season—you can usually find a pot of soup simmering on the stove all day long. We enjoy having it for dinner, and then we savor the leftovers the next day for lunch.
Why You Will Love This Creamy Chicken and Wild Rice Soup
This soup is a comforting classic that checks all the boxes when you need a flavorful and easy dinner. Here are a few reasons you will love it:
- Homemade Goodness: No preservatives or store-bought packets—just natural, wholesome ingredients.
- Perfect for Leftovers: The flavors deepen as it sits, so the leftovers are even better the next day.
- Healthy and Nourishing: Packed with vegetables, herbs, and rice, this soup is both hearty and nutritious.
- Cozy Comfort Food: With every spoonful, you’ll experience the warmth and flavor of homemade goodness.
Ingredients for Creamy Chicken and Wild Rice Soup
- Wild Rice Blend: I love using THIS wild rice blend for its nutty flavor and texture, but you can swap it with brown or white rice if you prefer.
- Cooked Shredded Chicken: For this recipe, I cook a whole chicken at the beginning of the week to meal prep, and it helps me create quick meals like this soup. If you’re short on time, a store-bought rotisserie chicken is a great option. Alternatively, you could cook and shred chicken breasts specifically for this recipe.
- Chicken Stock or Broth: I use organic broth but prefer homemade broth which adds an even richer depth of flavor.
- Butter: Adds richness and helps sauté the vegetables to perfection.
- Onion, Celery, and Carrots: These aromatic vegetables (often called mirepoix) create a flavorful base for the soup.
- Garlic: Boosts the depth and complexity of flavors.
- Flour: Used to make a roux that thickens the broth, giving the soup its creamy texture.
- Heavy Cream: Brings a smooth, luxurious creaminess to every bite.
- Herbs: Dried thyme, rosemary, sage, and marjoram infuse the soup with warm, cozy flavors.
- Bay Leaves: Add a subtle depth to the broth but should be removed before serving.
- Salt and Black Pepper: Add salt and pepper to your preferred taste.
Kitchen Tools (affiliate links): dutch oven | measuring cups and spoon
How to Make Creamy Chicken and Wild Rice Soup
- Cook the wild rice according to the package directions.
- Melt the butter in a large Dutch oven over medium-high heat. Add the onions, celery, and carrots, cooking for 5 minutes until they soften. Stir occasionally to prevent burning.
- Add the garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir for 2 minutes.
- Slowly pour in the chicken broth, stirring to prevent clumps.
- Mix in the thyme, rosemary, sage, marjoram and bay leaves. Let the soup simmer while the rice cooks, allowing the flavors to meld together.
- After simmering, carefully remove and discard the bay leaves.
- Stir in the shredded chicken and cooked wild rice.
- Pour in the heavy cream and mix well. Let the soup simmer for an additional 10 minutes over medium heat.
- Taste the soup and add the salt and pepper to your preferred taste
- Ladle the soup into bowls and enjoy it with crusty bread or crackers.
Recipe Tips
- Taste Before Serving: Be sure to taste your soup before serving. For the best flavor, add salt and pepper to your preferred taste. Adjust seasonings as needed at the end.
- Don’t Freeze: Unfortunately, this soup doesn’t freeze well. The cream and rice can develop an unpleasant texture when thawed, so it’s best enjoyed fresh. Store any leftovers in the refrigerator and enjoy them within 3-4 days.
Frequently Asked Questions
Can I Use Brown or White Rice Instead of Wild Rice?
Yes! While wild rice adds a nutty flavor and texture, brown or white rice can be used but may not give the same incredible flavor.
How Do I Store and Reheat the Soup?
Leftovers can be stored in the fridge for up to 3 days. They can also be reheated on the stovetop over low heat, stirring occasionally. If the soup becomes too thick, add a little extra broth.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better after sitting for a few hours, allowing the flavors to develop.
More Soup Recipes
Looking for more delicious soup recipes? Explore the soup archives or try one of our favorites listed below!
- Grandmas Old Fashioned Vegetable Soup
- Creamy Taco Soup with Cream Cheese
- Southwest Chicken Soup
- Dutch Oven Potato Soup
Creamy Chicken and Wild Rice Soup
Ingredients
- 1 cup uncooked wild rice
- 4 tablespoons butter
- 1 cup carrot chopped
- 1 cup celery chopped
- 1 large onion diced
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried marjoram
- ½ teaspoon dried rosemary
- 2 bay leaves
- ⅓ cup flour
- 6 cups chicken broth
- 2 cups shredded chicken
- 1 cup heavy cream
Instructions
- Cook the wild rice according to the package directions.
- Melt the butter in a large Dutch oven over medium-high heat. Add the onions, celery, and carrots, cooking for 5 minutes until they soften. Stir occasionally to prevent burning.
- Add the garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir for 2 minutes.
- Slowly pour in the chicken broth, stirring to prevent clumps.
- Mix in the thyme, rosemary, sage, marjoram and bay leaves. Let the soup simmer while the rice cooks, allowing the flavors to meld together.
- After simmering, carefully remove and discard the bay leaves.
- Stir in the shredded chicken and cooked wild rice.
- Pour in the heavy cream and mix well. Let the soup simmer for an additional 10 minutes over medium heat.
- Taste the soup and add the salt and pepper to your preferred taste
- Ladle the soup into bowls and enjoy it with crusty bread or crackers.
About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
