Creamy Chicken Wild Rice Soup

This chicken wild rice soup is the bowl I crave the minute the weather turns cold. Tender chicken, chewy, nutty wild rice, carrots, celery and onion simmer in a savory thyme broth that gets finished with a silky, creamy base. It is hearty enough for dinner, comforting enough for a snow day and simple enough to make on a weeknight.

In this post I explain why the recipe works, how to choose the right wild rice, the ingredients, the step-by-step method, tips, variations, common mistakes and how to store and freeze it. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.

Why This Chicken Wild Rice Soup Works

Creamy chicken and wild rice soup is a beloved Midwestern classic, and for good reason. It feels rich and indulgent but is built on simple, wholesome ingredients. A few details make this version especially good.

• The rice cooks in the broth. Simmering the wild rice right in the soup lets it soak up all the savory flavor of the chicken, vegetables and herbs.
• The chicken poaches gently. Whole chicken breasts or thighs simmer in the broth, then get shredded, so they stay juicy instead of rubbery.
• A separate creamy base. Making a quick butter, flour and half-and-half sauce in a small pan gives you a smooth, lump-free soup every time.
• Plenty of aromatics. Onion, carrots, celery, garlic, thyme and a bay leaf build a deep, cozy flavor.
• A splash of lemon or sherry. A little acid at the end brightens the creamy broth and keeps it from tasting heavy.

The result is a thick, velvety soup with plenty of chew from the wild rice. It reheats well, feeds a crowd and makes the whole house smell like a cozy weekend.

Choosing the Right Wild Rice

Wild rice is actually the seed of an aquatic grass, not true rice, which is why it has such a distinctive nutty flavor and chewy texture. It also takes longer to cook than white or brown rice, so it pays to know which kind you are buying.

• 100 percent wild rice: Long, dark grains that take 45 to 60 minutes to cook. The grains split open when tender, which is exactly what you want.
• Wild rice blend: A mix of wild rice with brown and red rice. It cooks in about 40 to 45 minutes and is a little softer and more budget friendly.
• Quick-cooking or parboiled wild rice: Follow the package time, which is often 10 to 15 minutes, and add it later in the cooking.

Rinse the rice in a fine-mesh strainer before cooking to remove any dust. I use a wild rice blend most often, since it gives a pretty mix of colors and a slightly creamier texture, but pure wild rice gives the boldest flavor.

Ingredients You Will Need

Everything for this soup is easy to find, and most of it is probably already in your kitchen.

• Chicken: One and a half pounds (680 g) of boneless, skinless chicken breasts or thighs. Thighs stay a little juicier.
• Wild rice: One cup of uncooked wild rice or wild rice blend, rinsed.
• Vegetables: One onion, three carrots and three celery ribs, all diced, plus four cloves of garlic.
• Chicken broth: Eight cups of low-sodium broth so you can control the salt.
• Herbs: Dried thyme, a bay leaf and fresh parsley.
• Butter and flour: For the creamy base that thickens the soup.
• Half-and-half: Two cups for a silky, rich finish. Whole milk works for a lighter soup.
• Lemon juice or dry sherry: A tablespoon or two to brighten the flavor at the end.

How to Make Chicken Wild Rice Soup

You need one large Dutch oven or soup pot for the soup and a small saucepan for the creamy base.

1. Sauté the vegetables. Melt 2 tablespoons of butter in the Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, until softened. Stir in the garlic and thyme for 30 seconds.
2. Add the broth, rice and chicken. Pour in the broth, add the rinsed wild rice, bay leaf, salt and pepper, then nestle the chicken into the pot.
3. Simmer. Bring to a boil, reduce the heat to low, cover and simmer for 20 to 25 minutes, until the chicken reaches 165°F (74°C).
4. Shred the chicken. Transfer the chicken to a cutting board and keep simmering the rice, covered, for another 20 to 30 minutes, until the grains are tender and starting to split. Shred the chicken with two forks.
5. Make the creamy base. In a small saucepan, melt 4 tablespoons of butter over medium heat, whisk in the flour and cook for 1 to 2 minutes. Slowly whisk in the warm half-and-half and cook until thick and smooth, about 3 minutes.
6. Combine. Remove the bay leaf, stir the creamy base into the soup, then add the shredded chicken. Simmer gently for 5 minutes until thickened.
7. Finish. Stir in the lemon juice or sherry and parsley, then taste and adjust the salt and pepper.

The soup will be fairly thick right away and will thicken even more as it sits, because the wild rice keeps absorbing liquid. Simply stir in a splash of broth or milk to loosen it to your liking.

Serve it piping hot with crusty bread, warm rolls or a simple green salad. A crack of black pepper and a few thyme leaves on top make every bowl look extra inviting.

Tips for the Best Creamy Chicken and Wild Rice Soup

• Check the rice, not the clock. Different brands cook at different speeds. Taste a few grains, they should be tender with a gentle chew.
• Do not boil after adding the cream. A gentle simmer keeps the soup smooth and prevents the dairy from separating.
• Season at the end. The broth reduces as it simmers, so add the final salt only after the soup is finished.
• Use a rotisserie chicken in a pinch. Skip the poaching step and stir in 4 cups of shredded cooked chicken at the end.
• Make it a day ahead. Like most soups, the flavor deepens overnight.

If your family loves soup season as much as mine does, try my homestyle chicken noodle soup, a cozy creamy chicken gnocchi soup or a big pot of leftover turkey soup after Thanksgiving. You will find even more comforting bowls in my soups and stews collection.

What to Serve With Wild Rice Soup

This wild rice soup is filling enough to stand on its own, but a simple side turns it into a complete, cozy dinner. Here are my favorite pairings.

• Bread: Crusty sourdough, buttery dinner rolls or warm garlic bread for dunking.
• Salads: A crisp green salad with apples, dried cranberries and a tangy vinaigrette cuts through the creamy broth.
• Sandwiches: A grilled cheese or a turkey and cranberry panini makes a classic soup-and-sandwich supper.
• Roasted vegetables: A pan of roasted Brussels sprouts or green beans adds color and crunch.

For a casual dinner party, I set out the pot of soup with a basket of bread, a big salad and a simple dessert. It is relaxed, comforting and lets everyone help themselves.

Easy Variations

• Mushroom: Sauté 8 ounces of sliced cremini mushrooms with the vegetables for an earthy, extra savory soup.
• Leftover turkey: Use 4 cups of chopped roast turkey instead of chicken and stir it in at the end.
• Lighter: Use whole milk instead of half-and-half and reduce the butter in the creamy base to 3 tablespoons.
• Gluten free: Skip the roux and thicken the soup with a slurry of 3 tablespoons of cornstarch mixed with 1/4 cup of cold water.
• Slow cooker: Add the vegetables, rice, broth, seasonings and raw chicken to a 6-quart slow cooker and cook on low for 6 to 7 hours. Shred the chicken, stir in the creamy base and cook 15 minutes more.
• Bacon: Crisp 4 slices of chopped bacon first and sauté the vegetables in the drippings.

Whichever version you choose, taste the soup at the end and adjust the salt, pepper and lemon. Those final touches make a big difference in a creamy soup.

Common Mistakes and How to Fix Them

Here are the most common issues with chicken wild rice soup and how to solve them.

Make Ahead, Storage and Freezing

This soup is perfect for making ahead. Cool it quickly, then refrigerate it in airtight containers within 2 hours of cooking. It keeps for up to 4 days. Reheat it gently on the stove over medium-low heat, adding a splash of broth to loosen it, until it is steaming hot, 165°F (74°C). The USDA has a clear guide to cooling and reheating leftovers safely.

Cream-based soups can turn slightly grainy when frozen. For the best results, freeze the soup before adding the creamy base for up to 3 months. Thaw it overnight in the refrigerator, reheat it on the stove and stir in a fresh batch of the creamy base before serving.

If you do freeze the finished soup, whisk it well as it reheats and add a little extra milk or half-and-half to bring back the silky texture.

Frequently Asked Questions

Ready to cook? Here is the full printable chicken wild rice soup recipe with exact measurements and estimated nutrition.

Creamy Chicken Wild Rice Soup

Tender shredded chicken, nutty wild rice, carrots and celery in a savory thyme broth finished with a silky, creamy base.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American

Calories: 340

Ingredients Method Notes

Ingredients

  

Soup

• 2 tablespoons unsalted butter
• 1 medium yellow onion diced
• 3 medium carrots peeled and diced
• 3 ribs celery diced
• 4 cloves garlic minced
• 1 1/2 teaspoons dried thyme
• 8 cups low-sodium chicken broth (1.9 liters)
• 1 cup wild rice or wild rice blend uncooked, rinsed (about 180 g)
• 1 bay leaf
• 1 1/2 teaspoons kosher salt plus more to taste
• 1/2 teaspoon black pepper
• 1 1/2 pounds boneless skinless chicken breasts or thighs (680 g)

Creamy base

• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour (65 g)
• 2 cups half-and-half warmed (480 ml)

To finish

• 1 tablespoon lemon juice or dry sherry or to taste
• 2 tablespoons fresh parsley chopped

Method

 

1. Melt 2 tablespoons of butter in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes until softened. Stir in the garlic and thyme for 30 seconds.
2. Add the broth, wild rice, bay leaf, salt and pepper. Nestle the chicken into the pot.
3. Bring to a boil, reduce the heat to low, cover and simmer for 20 to 25 minutes, until the chicken reaches 165°F (74°C).
4. Remove the chicken and shred it. Continue simmering the soup, covered, for 20 to 30 minutes more, until the rice is tender and the grains begin to split.
5. In a small saucepan, melt 4 tablespoons of butter, whisk in the flour and cook for 1 to 2 minutes. Slowly whisk in the warm half-and-half and cook until thick and smooth, about 3 minutes.
6. Remove the bay leaf. Stir the creamy base and shredded chicken into the soup and simmer gently for 5 minutes.
7. Stir in the lemon juice or sherry and parsley. Taste, adjust the seasoning and serve hot.

Notes

Rice timing: Pure wild rice can take up to 60 minutes total. Quick-cooking wild rice should be added according to the package directions.

Freezing: Freeze before adding the creamy base for the best texture, up to 3 months.

Nutrition is an estimate per serving.

I hope this creamy, comforting soup keeps you warm all season long. If you make it, please leave a comment and a star rating below and tell me what you served it with. Happy cooking, friends!