Creamy Chicken and Wild Rice Soup is the ultimate comfort meal for chilly evenings or busy weeknights! This soul-warming dish combines tender chicken, nutty wild rice, and aromatic vegetables in a lusciously creamy broth. It’s surprisingly easy to prepare, and the rich flavors will make this soup an instant family favorite. Perfect for meal prep and freezer-friendly too!
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Creamy Chicken and Wild Rice Soup
- How to Make Creamy Chicken and Wild Rice Soup
- Tips for Making Creamy Chicken and Wild Rice Soup
- Make-Ahead Instructions
- Storing Leftovers
- Freezing
- Reheating
- Serving Suggestions
- FAQs
- Try these Creamy Chicken and Wild Rice Soup related recipes next!
Why You’ll Love This Recipe
- Restaurant-Quality Comfort Food at Home. Wild rice adds a nutty, earthy texture you won’t find in ordinary chicken soups, while the creamy broth delivers richness without heaviness.
- Meal Prep Friendly. This soup tastes even better the next day and freezes beautifully – perfect for quick lunches or emergency dinners.
- Adaptable & Nutrient-Packed. Easily make it gluten-free or dairy-free, and load up on protein, fiber, and veggies in every bowl.
- One-Pot Wonder. Sauté, simmer, and serve in the same Dutch oven – minimal cleanup required!
Ingredients for Creamy Chicken and Wild Rice Soup
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken Breast or Thighs: 1.5 lbs boneless, skinless chicken (breast for leaner, thighs for richer flavor). Kitchen shears make quick work of trimming.
- Wild Rice Blend: 1 cup uncooked – look for mixes with true wild rice for best texture.
- Mirepoix Vegetables: 1 onion, 3 carrots, 3 celery stalks – the flavor foundation.
- Garlic & Thyme: 4 garlic cloves and 2 tsp fresh thyme (or 1 tsp dried) for aromatic depth.
- Chicken Broth: 6 cups low-sodium – controls saltiness.
- Heavy Cream: 1 cup – substitute with coconut milk for dairy-free.
- Flour or Cornstarch: 3 tbsp all-purpose flour or 2 tbsp cornstarch (gluten-free option).
- Mushrooms (Optional): 8 oz sliced cremini mushrooms add umami depth.
How to Make Creamy Chicken and Wild Rice Soup
- Sauté Aromatics: In a Dutch oven, heat 2 tbsp olive oil over medium. Cook onions, carrots, and celery for 5 minutes until softened. Add garlic and thyme, cooking 1 minute until fragrant.
- Cook Rice & Simmer: Stir in wild rice blend and broth. Bring to boil, then reduce to simmer. Cover and cook 45 minutes until rice is tender (most blends take 40-50 mins).
- Thicken Soup: Whisk flour with ½ cup broth or cream in a bowl until smooth. Gradually stir into soup. Add mushrooms now if using.
- Add Chicken: Stir in shredded cooked chicken (rotisserie or Instant Pot-shredded). Simmer uncovered 10 minutes.
- Creamy Finish: Reduce heat to low. Stir in heavy cream. Season with salt, pepper, and lemon juice to brighten flavors. Garnish with parsley.
Tips for Making Creamy Chicken and Wild Rice Soup
- Wild Rice Hack: Can’t find wild rice? Use Lundberg’s Wild Blend or substitute ½ cup wild rice + ½ cup brown rice. Adjust cooking time as needed.
- Creaminess Control: For dairy-free, use full-fat coconut milk. For lighter version, substitute 1 cup milk + ¼ cup Greek yogurt added at end.
- Flavor Boosters: Add 2 tsp Better Than Bouillon roasted chicken base for richer broth or 1 tbsp white wine when sautéing aromatics.
- Texture Tip: If rice absorbs too much liquid while storing, add broth or water when reheating.
Make-Ahead Instructions
- Prepare soup through Step 4 (before adding cream). Cool completely and refrigerate for up to 3 days.
- Reheat gently on stove, then stir in cream just before serving.
Storing Leftovers
Store cooled soup in airtight containers for 4-5 days in refrigerator. The rice will continue absorbing liquid – add extra broth when reheating.
Freezing Creamy Chicken and Wild Rice Soup
- Freeze before adding cream for best texture. Portion cooled soup into freezer bags, lay flat, and freeze up to 3 months.
- Thaw overnight in fridge. Reheat on stove, stir in cream, and adjust seasonings.
Reheating Creamy Chicken and Wild Rice Soup
- Stovetop: Warm over medium-low heat, stirring frequently. Add broth if too thick.
- Microwave: Heat in 1-minute intervals, stirring between, until hot (3-4 mins total).
Serving Suggestions
- No-Knead Crusty Bread for dipping
- Apple Walnut Salad with Maple Dijon Dressing
- Buttered pretzel rolls from the bakery section
FAQs
Can I use instant rice instead of wild rice?
No – wild rice requires longer cooking. Instant rice will turn mushy. Use a wild rice blend or parboiled brown rice as closest substitutes.
Is wild rice actually rice?
Wild rice is an aquatic grass seed, not true rice. It has more protein, fiber, and nutrients than white or brown rice.
Why did my soup thicken too much?
Wild rice continues absorbing liquid after cooking. Stir in extra broth or water when reheating leftovers to restore soupy consistency.
Can I make this in a slow cooker?
Yes! Sauté veggies first, then add all ingredients except cream to slow cooker. Cook 4-6 hours on High or 6-8 on Low. Stir in cream last 30 minutes.
How do I prevent curdling when adding cream?
Always temper cream: Ladle 1 cup hot soup into cream first, mix, then pour back into pot. Keep heat below boiling after adding dairy.
