Creamy Chicken and Wild Rice Soup Recipe – 35 Minutes to Heaven

Posted on January 14, 2026

Family Dinners

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Nothing beats curling up with a steaming bowl of creamy chicken and wild rice soup on a chilly evening—it’s like a warm hug in a bowl! This recipe has been my go-to comfort food for years, ever since my mom taught me how to make it during my college days. I’ve perfected it through countless batches (and happy taste-testers), and now it’s what my family begs for when someone’s feeling under the weather or just needs a little coziness. The magic happens when tender chicken, nutty wild rice, and creamy broth come together in one pot—simple ingredients transforming into something truly special. Trust me, once you try this version, you’ll understand why it’s earned a permanent spot in my recipe rotation.

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Why You’ll Love This Creamy Chicken and Wild Rice Soup

This isn’t just any soup—it’s the kind of meal that makes you sigh with happiness the second the first spoonful hits your lips. Here’s why it’s become my most-requested cozy soup recipe:

Comfort in every bite – That creamy, velvety texture with pops of chewy wild rice? Pure comfort food magic
One-pot wonder – From browning veggies to simmering the broth, everything happens in a single pot (less dishes = more happiness)
Foolproof prep – Just chop, simmer, and stir – even my 12-year-old can make this without supervision
Rich flavor without the fuss – The blend of herbs, fresh veggies and that luscious cream base tastes like you spent all day cooking

Ingredients for Creamy Chicken and Wild Rice Soup

This soup gets its incredible flavor from simple, wholesome ingredients. Here’s exactly what you’ll need to make it (I promise, nothing weird!):

1 lb boneless, skinless chicken breasts – The perfect lean protein that shreds beautifully
1 cup uncooked wild rice blend – That nutty, chewy texture makes this soup special
1 tbsp olive oil – For sautéing all those yummy veggies
1 small onion, diced – About 1 cup (no need to be perfect, rustic chops work great)
2 carrots, diced – Peel them first for the best texture
2 celery stalks, diced – The classic soup base trio is complete!
3 cloves garlic, minced – Because everything’s better with garlic
6 cups chicken broth – Better than bouillon paste works wonders here
1 cup heavy cream – The secret to that luxurious, velvety texture
2 tbsp butter + 2 tbsp flour – Our easy roux to thicken things up
1 tsp dried thyme + ½ tsp dried rosemary – The herbal magic that makes it smell like heaven
Salt and black pepper, to taste – Season as you go!

Ingredient Notes & Substitutions

Live in the real world? Me too! Here’s how to adapt:

Wild rice blend too pricey? Use half wild rice and half brown rice – still delicious!
Watching calories? Swap heavy cream for half-and-half (but don’t skip the roux for thickness).
No fresh garlic? ¾ tsp garlic powder works in a pinch.
Veggie swaps: Throw in mushrooms or leeks if you’re feeling fancy.
Broth tip: Low-sodium lets you control the salt level better.

How to Make Creamy Chicken and Wild Rice Soup

Okay, let’s get cooking! This creamy chicken and wild rice soup comes together beautifully in just a few simple steps. I’ll walk you through each one – just follow along and you’ll have the most comforting pot of soup ready in no time.

Sauté those veggies! Heat olive oil in your favorite soup pot over medium heat. Add onion, carrots, and celery (that classic trio we call “mirepoix” if we’re feeling fancy). Cook until they soften – about 5 minutes should do it. Then stir in the garlic – just 30 seconds until you smell that amazing aroma.
Add the main players. Drop in your chicken breasts (whole is fine – we’ll shred later), wild rice, chicken broth, and all those lovely herbs and spices. Bring it to a boil – I like to give it a good stir here to make sure nothing’s sticking.
Simmer to perfection. Reduce heat to low, cover, and let it bubble gently for 35-40 minutes. This is when the magic happens – the rice gets tender, the chicken cooks through, and all those flavors become best friends.
Shred that chicken! Fish out the chicken breasts (careful, they’re hot!) and shred them using two forks. I like big, rustic pieces – they make each bite more satisfying. Toss the shredded chicken back into the pot.
Make it creamy. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute (this is called a roux). Slowly whisk in heavy cream until smooth – no lumps allowed! Pour this heavenly mixture into your soup and stir well.
Final simmer. Let everything simmer together for 5-10 more minutes until thickened to your liking. Taste and adjust seasoning – sometimes I add an extra pinch of thyme here.

Tips for the Best Creamy Chicken and Wild Rice Soup

Whisk like you mean it when adding cream to the roux – slow and steady prevents lumps!
Too thick? Add splashes of broth until perfect.
Rice not tender enough? Give it 5 more minutes before adding cream.
Pro tip: Let soup rest 10 minutes off heat before serving – flavors marry beautifully.

Serving Suggestions for Creamy Chicken and Wild Rice Soup

This soup truly shines as a complete one-pot dinner soup, but I love serving it with crusty bread for dipping – that first tear of warm sourdough into the creamy broth is heavenly! For lighter meals, pair it with a simple green salad dressed with lemon vinaigrette. My family always fights over the last spoonfuls, so I usually make a double batch – it’s that kind of comfort food that disappears fast!

Storing and Reheating Creamy Chicken and Wild Rice Soup

Leftovers? Lucky you! Store this creamy chicken soup in an airtight container in the fridge for up to 3 days. When reheating, go for the stovetop on low heat—it keeps the texture just right. You might need to add a splash of broth as the rice absorbs liquid overnight. Pro tip: Stir gently to maintain that velvety consistency without breaking the tender rice grains!

Creamy Chicken and Wild Rice Soup FAQs

Over the years, I’ve gotten all sorts of questions about this cozy soup recipe – here are the ones that come up most often:

Can I use white rice instead of wild rice?
Absolutely! The texture will be different (softer), but it still makes a delicious creamy chicken soup. Just reduce cooking time to about 20 minutes since white rice cooks faster.

How can I make this dairy-free?
For a dairy-free version, swap the heavy cream with full-fat coconut milk and use olive oil instead of butter for the roux. It won’t be exactly the same, but still makes a wonderfully comforting soup!

Can I make this in a slow cooker?
You bet! Sauté veggies first for best flavor, then add everything except the cream mixture. Cook on low 6-7 hours. Stir in the cream mixture during the last 30 minutes.

Why did my soup get so thick overnight?
Wild rice keeps absorbing liquid – just stir in extra broth when reheating. I actually love how the flavors intensify the next day!

Can I freeze this soup?
The creamy base can separate when frozen, but it still tastes great! Thaw overnight in the fridge and reheat gently with a splash of broth.

Nutritional Information

Here’s the scoop on what’s in each comforting bowl (remember, estimates vary based on your exact ingredients):

Calories: 420 per serving
Fat: 22g (12g saturated)
Protein: 32g – keeps you full for hours!
Carbs: 30g (3g fiber)

Not bad for something that tastes this indulgent, right? The wild rice gives you extra nutrients you won’t find in regular cream soups too.