Creamy Chicken and Wild Rice Soup

Two bowls of Creamy Chicken & Wild Rice Soup on a wooden table.

5 from 3 votes

Creamy Chicken and Wild Rice Soup

Easy, creamy, and loaded with chunks of tender chicken and nutty wild rice, this Creamy Chicken and Wild Rice Soup is hearty, delicious, and perfect for lunch or dinner!

Prep Time10

Cook Time40

Total Time50

Course: Soups & Stews

Cuisine: American

Keyword: chicken soup, creamy chicken soup with wild rice, wild rice

Servings: servings

Calories: 408kcal

Author: Chef Jenn

Ingredients

¼ cup butter
3 stalks celery diced
2 carrots peeled and diced
1 onion diced
2 cloves garlic minced
¾ - 1 cup wild rice uncooked
8 cups chicken broth use low or no sodium added
1 teaspoon salt
1 teaspoon dried thyme
4 cups cooked chicken diced or shredded
1 cup milk divided
1 cup heavy whipping cream
¼ cup all-purpose flour

Instructions

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.
Add the minced garlic and cook for an additional minute or until the garlic is fragrant.
Add the wild rice, thyme, chicken broth, and 1 teaspoon of salt. Simmer, covered, for about 30 minutes or until just tender.
Add the chicken and simmer uncovered for an additional 5 minutes.
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.
Stir in the remaining milk and heavy whipping cream. Heat until just simmering, then turn off the heat, adjust the seasoning, and serve!

Notes

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.

Nutrition