Creamy Chicken & Wild Rice Soup

I love soups. Thick, creamy, brothy, smooth, chunky – however they come, I love them. This Chicken and Wild Rice Soup is one of my favorites. The nutty flavor of the wild rice transforms this humble soup into a bowl of spoonable goodness. It’s creamy, not too thick, chunky, and loaded with great flavor. It’s super easy to make this restaurant-quality soup – give it a try today!

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I haven’t met a soup I didn’t love, but this soup, this scratch-made creamy Chicken and Wild Rice Soup is definitely on my list of favorites. Wild rice is the star of the show in this soup. It is nutty and chewy and pairs perfectly with the rich broth and creamy elements in the soup. 

There’s plenty of onion, carrot, and celery in it, too, not to mention tender chunks of chicken. It’s also a deceptively easy soup to make. It takes a bit of time for the wild rice to cook, so don’t be in a big hurry, but the results are so worth it!

This is the kind of soup they serve in restaurants. How do I know? Because I’m a professional chef and served this in my restaurant! Make a pot today; share with the family or freeze the leftovers to enjoy another day! 

What’s Wild Rice?

Wild rice isn’t actually rice but a seed of grass native to North America. It has a chewy outer layer with a tender inner grain. Known for its nutty flavor and impressive nutrient content, wild rice is a fantastic addition to soups, offering both texture and a rich, earthy taste.

Ingredients

• Butter – I use salted butter.
• Celery – About 2 stalks, diced.
• Carrots – About 2-3 carrots; diced.
• Onions – 1 yellow onion, diced.
• Garlic Cloves – Fresh garlic cloves make all the difference!
• Chicken broth – Use low or no sodium-added broth, or better yet, use homemade broth!
• Wild rice – You need about ¾-1 cup of wild rice for this soup recipe.
• Dried thyme – Or a few sprigs of fresh thyme.
• Cooked chicken – Leftover rotisserie chicken works great.
• Milk
• All-purpose flour
• Heavy whipping Cream
• Salt and pepper

How to Make The Best Creamy Chicken with Wild Rice Soup

1. Heat the butter in a large soup pot over medium heat. Then add the diced onions, celery, and carrots and sauté until the onions are soft, about 8 minutes.
2. Add the minced garlic and cook for an additional minute or until the garlic is fragrant.
3. Add the wild rice, thyme, chicken broth, and 1 teaspoon of salt. Simmer, covered, for about 30 minutes or until just tender.
4. Add the chicken and simmer uncovered for an additional 5 minutes.
5. Mix the all-purpose flour with 1/2 cup of milk until smooth. Whisk this into the soup and bring it back to a simmer. Simmer until slightly thickened, about 2-3 minutes.
6. Stir in the remaining milk and heavy whipping cream. Heat until just simmering, then turn off the heat, adjust the seasoning, and serve!

Chef Jenn’s Tips

• Leftover rotisserie chicken is perfect in this soup, or bake 2 chicken breasts until cooked then dice them and add them to the soup. I’ve also made this soup with leftover grilled chicken and that works, too!
• Good chicken broth makes great soups! I almost always make my chicken broth from stock from leftover rotisserie chicken bones. This makes the best soups! Store-bought broth is OK in a pinch.
• If you like your soup thicker, make a bit more slurry by mixing 1-2 tablespoons of flour with 3-4 tablespoons of water. Don’t ever add flour right to the soup or you’ll end up with clumps in it.

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Make It A Meal

I love soup and a sandwich or salad, but this soup is hearty enough to be a meal all on its own!

Storage

You can keep the leftovers in the fridge in an airtight container for up to 3 days. Reheat it gently on the stove or in the microwave. For freezing, cool the soup completely and store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, adding a bit of milk or broth if the soup has thickened too much.