There are certain soups that feel less like a recipe and more like comfort in a bowl, and this creamy chicken and wild rice soup is exactly that. Every time I make it, the kitchen fills with the smell of herbs, butter, and simmering chicken—it’s the kind of smell that makes everyone wander into the kitchen asking when dinner will be ready.
For me, this soup has become a cold-weather ritual. I remember the first time I swapped out noodles for wild rice—honestly, it felt like a happy accident. I only had rice in the pantry, and it turned out to be so hearty and flavorful that now I never go back to noodles. The chewiness of wild rice paired with the creamy broth makes this soup feel rich, filling, and just a little bit more special.
Why This Soup Always Works
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Texture and flavor in every spoonful: The nuttiness of wild rice, tender chicken, and creamy broth play together beautifully.
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Herbs that matter: Fresh thyme, sage, and rosemary give it that “homemade” taste that dried herbs alone can’t always achieve (though dried work fine in a pinch).
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Better than classic chicken noodle: Wild rice makes it feel heartier, with a subtle sweetness that pairs so well with the lemon zest stirred in at the end.
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Family-approved: It’s the soup that gets seconds every time at my dinner table.
Ingredients I Lean On
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Wild Rice Blend: I usually reach for a mix like Lundberg’s—it gives more depth than plain wild rice. If you only have long grain rice, you can use it, but wild rice really makes the dish stand out.
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Chicken: Breasts keep it lean, but thighs give it more flavor. I’ve made it both ways—use what you have.
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Mirepoix (onion, carrots, celery): Don’t rush this step. Sautéing them in butter builds the flavor base that makes the whole soup sing.
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Butter, Milk, and Cream: This is where the richness comes from. I’ve tried it with half-and-half, and while it works, heavy cream makes it extra luscious.
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Herbs: Thyme, marjoram, sage, and rosemary—fresh or dried, they’re worth adding.
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Lemon Zest: Don’t skip this! A little zest cuts through the richness and brightens the whole pot.
Tips From My Kitchen
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Cook rice separately: Wild rice takes longer to cook, and if you add it straight to the soup, it’ll soak up too much broth. Cooking it separately keeps the balance just right.
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Don’t overcook chicken: Once it’s cooked through, pull it out to shred. Letting it sit too long makes it dry.
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Make the béchamel patiently: Melt butter, whisk in flour, and slowly add the milk while whisking. Rushing this step can leave lumps. Take your time—it’s worth it.
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Brighten at the end: The lemon zest seems like a small step, but it transforms the soup from heavy to balanced.
Make Ahead Tips
This soup works great for meal prep. I often make the rice, shred the chicken, and chop the veggies in the morning. That way, when evening rolls around, I just bring it all together.
If you’re planning to store it, keep the rice separate and stir it into individual bowls before serving. This prevents the rice from soaking up too much broth overnight.
How I Like to Serve It
A big bowl of this soup is already a meal on its own, but I love serving it with crusty bread or warm rolls for dunking. On cozy nights, I sometimes make a simple green salad on the side to add something fresh and light.
For gatherings, I’ll serve it straight from my Dutch oven at the table—it always looks rustic and inviting that way.
Storage Notes
This soup keeps well in the fridge for up to 3 days. Just reheat gently on the stove, stirring as it warms. I don’t recommend freezing it because of the cream—it tends to split and get grainy once thawed.
Frequently Asked Questions
Can I use leftover chicken or turkey?
Yes! This is one of my favorite ways to use up roasted chicken or Thanksgiving turkey. Just stir it in at the end so it doesn’t overcook.
Can I make this gluten-free?
You can swap the flour for a cornstarch slurry (about 1 tablespoon cornstarch mixed with 3 tablespoons milk). It thickens nicely without the gluten.
Can I lighten it up?
Yes—use half-and-half instead of heavy cream, or skip the cream entirely and just use whole milk. It won’t be as rich, but it’ll still be comforting.
What if I don’t have wild rice?
You can use long grain white rice, brown rice, or even orzo pasta. Just adjust the cooking time as needed.
Can I add vegetables?
Absolutely. Mushrooms are a great addition, and I’ve even tossed in spinach at the very end for extra greens.
Creamy Chicken and Wild Rice Soup
There’s nothing more comforting than a bowl of creamy chicken soup on a chilly day.
Ingredients
- ¾ cup uncooked wild rice blend*
- 1 cup chopped yellow onion (about 1 small onion)
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 ribs)
- 7 tablespoons butter, divided
- 1 large garlic clove, minced (about 1 ½ teaspoons)
- 4 ½ cups low-sodium chicken broth
- ¼ teaspoon each dried thyme, marjoram, sage, and rosemary (or 1 teaspoon total fresh minced herbs)
- Salt and black pepper, to taste
- 1 pound boneless, skinless chicken breast halves
- ½ cup all-purpose flour
- 1 ½ cups milk
- ½ cup heavy cream
- 1 teaspoon lemon zest
Instructions
- Cook the rice according to package directions.
- While the rice cooks, melt 1 tablespoon of butter in a large pot over medium heat. Add onion, carrots, and celery, sautéing until softened, about 4 minutes. Stir in the garlic and cook for 30 seconds more.
- Pour in the chicken broth, then add the thyme, marjoram, sage, rosemary, salt, and pepper. Raise the heat to medium-high, add the chicken breasts, and bring to a gentle boil. Cover with a lid, reduce to medium-low, and simmer until the chicken is cooked through, about 12–16 minutes. Turn the chicken once during cooking if the pieces are thick.
- Transfer the chicken to a cutting board and let it cool for 5 minutes before shredding into bite-sized pieces. Keep the soup covered over low heat while you finish the cream base.
- In a separate saucepan, melt the remaining 6 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 ½ minutes, whisking constantly. Gradually add the milk, whisking vigorously, followed by the cream. Continue stirring until the mixture thickens into a smooth sauce.
- Add the cream mixture to the soup pot, along with the shredded chicken, cooked rice, and lemon zest. Stir well, then remove from heat. Let it rest a few minutes before serving warm.
Notes
- For the best results, use a wild rice blend such as Lundberg Wild Blend Rice, which adds a nutty depth and chewy texture to the soup.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 560Total Fat 31gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 11gCholesterol 153mgSodium 453mgCarbohydrates 32gFiber 3gSugar 8gProtein 39g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This creamy chicken and wild rice soup has become one of those recipes I make on repeat every fall and winter. It’s filling, cozy, and packed with flavor, but it still feels wholesome thanks to the rice and veggies.
I love that it’s simple enough for a weeknight yet comforting enough to serve when friends come over. One pot of this soup, some bread on the side, and everyone leaves happy and full.
