This Creamy Chicken and Wild Rice Soup is a perfect comfort meal that combines the heartiness of chicken with the rich texture of wild rice, all enveloped in a creamy broth. It’s a great twist on classic chicken noodle soup, offering a satisfying and flavorful dish that will become a family favorite in no time. Whether you’re looking for a cozy dinner on a chilly evening or a dish to impress guests, this soup has it all!

Creamy Chicken and Wild Rice Soup

Why You’ll Love This Recipe

This Creamy Chicken and Wild Rice Soup is the ultimate comfort food. The creamy base, combined with the savory chicken and earthy wild rice, creates a rich, satisfying dish that is sure to warm you up from the inside out. It’s an easy-to-make soup that comes together with simple ingredients and can be prepared ahead of time for a quick meal. Plus, it’s full of flavor from a variety of herbs, with the added richness of heavy cream and milk that makes each spoonful smooth and luxurious. It’s a dish everyone will enjoy!

Ingredients

3/4 cup uncooked wild rice blend*
1 cup chopped yellow onion (1 small onion)
1 cup diced carrots (2 medium)
1 cup diced celery (3 ribs)
7 Tbsp butter, diced, divided
1 large garlic clove, minced (1 1/2 tsp)
4 1/2 cups low-sodium chicken broth
1/4 tsp of each dried thyme, marjoram, sage, and rosemary (or 1 tsp fresh, minced of any)
Salt and ground black pepper, to taste
1 lb boneless skinless chicken breast halves
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare rice according to the directions on the package.
While the rice is cooking, in a separate large pot, melt 1 tablespoon of butter over medium heat. Add the onion, carrots, and celery, sautéing for about 4 minutes. Add the garlic and sauté for another 30 seconds.
Add the chicken broth, thyme, marjoram, sage, rosemary, and season with salt and pepper to taste. Increase the heat to medium-high, add the chicken, and bring the mixture to a boil.
Cover the pot, reduce the heat to medium-low, and let it simmer until the chicken is fully cooked, about 12-16 minutes. If using thicker chicken breasts, rotate them halfway through cooking.
Remove the chicken from the pot and set it aside on a cutting board to cool for 5 minutes. Once cooled, shred it into small bite-sized pieces and set aside. Keep the soup covered and warm.
In a separate saucepan, melt the remaining 6 tablespoons of butter over medium heat. Add the flour and cook for 1 1/2 minutes, whisking constantly.
Gradually whisk in the milk and heavy cream, stirring continuously until the mixture thickens.
Add the milk mixture to the soup pot, along with the shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
Let the soup cool slightly before serving.

Servings and Timing

Servings: 5 servings
Prep time: 15 minutes
Cook time: 45 minutes
Ready in: 1 hour

Variations

Vegetarian Option: You can substitute the chicken with chickpeas or tofu to make this soup vegetarian-friendly.
Different Rice: If you don’t have wild rice blend, you can use brown rice or white rice, though the flavor and texture may vary.
Spicy Kick: For some heat, add a pinch of cayenne pepper or a dash of hot sauce to the soup.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze the soup for up to 3 months. To reheat, thaw it in the refrigerator overnight and heat on the stove over medium heat.
Reheating: Reheat the soup on the stove over low to medium heat until warmed through. If it’s too thick after refrigeration or freezing, add a splash of broth or milk to thin it out.

FAQs

How long does this soup last in the fridge?

The soup can be stored in the fridge for up to 4 days.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs will work just as well in this recipe. They will add a bit more richness and flavor.

Is this soup gluten-free?

No, this recipe contains all-purpose flour. However, you can use a gluten-free flour blend as a substitute to make it gluten-free.

Can I use a different type of rice?

While wild rice is recommended for its unique texture and flavor, you can substitute with brown rice or white rice if necessary.

Can I make this soup in advance?

Yes, this soup stores well and actually tastes even better the next day once the flavors have melded together.

How do I know when the chicken is cooked through?

The chicken should reach an internal temperature of 165°F. It will also shred easily when cooked.

Can I use a slow cooker to make this soup?

Yes, you can cook the chicken in a slow cooker for 3-4 hours on low. Afterward, shred the chicken and add the cream mixture as instructed in the recipe.

Can I make this soup dairy-free?

You can substitute the butter with a dairy-free butter alternative and use coconut milk or almond milk instead of dairy milk and cream.

How can I thicken the soup?

If your soup is too thin, you can thicken it by simmering it uncovered for a few extra minutes or by adding a bit more flour to the butter mixture.

Can I use store-bought rice blend for this recipe?

Yes, a pre-cooked wild rice blend or any other wild rice blend from the store will work perfectly.

Conclusion

This Creamy Chicken and Wild Rice Soup is a rich, hearty, and satisfying dish that will become a staple in your meal planning. With tender chicken, wild rice, and a creamy broth, it’s an easy and delicious way to enjoy a cozy meal any day of the week. The variations and storage tips make it a flexible recipe, so you can adapt it to your preferences. Try this comforting soup today and enjoy a bowl of pure warmth!