Creamy, Chicken and Wild Rice Soup Recipe

Some recipes are more than just instructions on a page—they’re traditions, memories, and moments in a bowl. Creamy Chicken and Wild Rice Soup is exactly that kind of recipe. It’s warm, hearty, and quietly elegant. It speaks of home kitchens filled with the aroma of simmering broth, chilly days brightened by ladles of comfort, and a timeless blend of flavors that’s both rustic and refined.

In the hierarchy of comfort foods, soups often sit at the top. But not all soups are created equal. Where chicken noodle is light and brothy, and tomato basil feels cozy and classic, Creamy Chicken and Wild Rice Soup offers something more complex. It’s a dish where tender chicken meets nutty, chewy wild rice, all bound together in a luxuriously silky broth enhanced with cream, herbs, vegetables, and love. It’s the kind of soup that hugs you from the inside out.

This recipe isn’t just about convenience or trend—it’s a return to a slower, richer kind of cooking. Originating from regions like the upper Midwest, where wild rice is native and cold winters demand nourishing meals, this soup has earned a place at the table in homes and restaurants alike. Over the years, it’s become a favorite not only because of how filling and delicious it is, but because it brings people together. It’s the soup you serve when someone’s sick, or when you want to impress your in-laws, or when you simply need a night off from life.

And while it may sound fancy, it’s surprisingly easy to make. In this recipe guide, we’ll walk you through every step—from preparing the rice to perfectly poaching the chicken, from creating a flawless roux to achieving that creamy finish without ever splitting the soup. We’ll also dive into substitution options, tips for time-saving prep, and variations for every dietary need—from gluten-free to dairy-light to vegetarian twists.

This guide doesn’t just offer instructions. It tells a story. The story of a dish that nourishes in every sense of the word. It’s not just a soup—it’s a tradition, a gesture of care, and a versatile kitchen staple that deserves a spot in your rotation year-round.

So if you’re ready to learn the ins and outs of one of the most beloved comfort soups out there—gather your ingredients, grab your soup pot, and let’s create something truly satisfying together.

Creamy Chicken and Wild Rice Soup – Step-by-Step Instructions

This soul-soothing soup balances rich flavor with wholesome ingredients: perfectly cooked chicken, chewy and nutty wild rice, aromatic vegetables, and a creamy, herb-infused broth. While it tastes like something you labored over all day, it can be made surprisingly efficiently—especially with smart prep.

Step 1: Prepare and Organize Your Ingredients (Mise en Place)

Before you turn on the stove, take a few moments to prep everything. This recipe flows more smoothly (and stress-free) if all your ingredients are chopped, measured, and ready to go.

Main Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs (thighs = more flavor)

• 1 cup uncooked wild rice blend (or 100% wild rice for a nuttier texture)

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 medium yellow onion, finely diced

• 2 medium carrots, peeled and sliced

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 teaspoon salt, plus more to taste

• ½ teaspoon black pepper

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary (or 1 tsp fresh)

• 2 bay leaves

• 6 cups low-sodium chicken broth

• 1 cup water (optional, to thin as needed)

• 1 cup heavy cream (or half-and-half for lighter version)

• 2 tablespoons all-purpose flour

• Fresh parsley for garnish (optional)

Optional: For deeper flavor, use homemade chicken stock or roast the chicken ahead of time.

Step 2: Cook the Chicken

You have two solid options here: poach the chicken directly in the soup or cook it separately for more control and flavor depth. Let’s go with the classic one-pot method for convenience and fewer dishes.

Method:

1. In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium heat.

2. Add the raw chicken breasts or thighs. Sear for about 2–3 minutes per side, just until lightly browned (they won’t be fully cooked yet).

3. Add 6 cups of chicken broth, making sure the chicken is fully submerged.

4. Add bay leaves, ½ teaspoon salt, and bring to a gentle boil.

5. Reduce heat to a low simmer, cover, and cook for 15–20 minutes, or until the chicken is tender and cooked through (internal temp of 165°F / 74°C).

6. Remove chicken from the pot and set aside to cool slightly. Shred it with two forks or dice into bite-sized cubes.

Don’t toss the broth! It’s now infused with chicken flavor and will be the base of your soup.

Step 3: Cook the Wild Rice

Wild rice takes longer than white rice but adds a wonderfully nutty bite and chewy texture to the soup. You can cook it in the same pot or separately, depending on how much control you want over timing and texture.

Method 1: In the Soup (One-Pot Style)

If going this route, simply add 1 cup of uncooked wild rice directly into the broth after the chicken is removed. Let it simmer for 45–50 minutes, or until the rice is tender and starting to burst open.

Warning: If left too long after cooking, rice can soak up too much broth and make the soup thick. Cook just until done.

Method 2: Cook Separately

Cook the wild rice according to package instructions (usually 45–50 minutes simmered in water or broth). Drain and add to the soup just before finishing. This keeps the rice perfectly al dente and prevents it from absorbing too much liquid later.

Step 4: Sauté the Aromatics

While your rice is cooking (in the soup or in a separate pot), start building flavor with your mirepoix—onions, carrots, and celery.

1. In the same soup pot (if empty), add 2 tablespoons butter and melt over medium heat.

2. Add the onions, carrots, and celery. Sauté for about 6–8 minutes, stirring occasionally until the vegetables soften and onions become translucent.

3. Stir in garlic, thyme, rosemary, and pepper. Sauté for another 30–60 seconds until fragrant.

These veggies are the heart of the soup. Let them gently sweat—not brown—to coax out their sweetness.

Step 5: Make the Roux for Creaminess

Now we create the creamy base that gives the soup its luscious texture.

1. Sprinkle 2 tablespoons flour over the sautéed vegetables. Stir constantly to coat everything and cook off the raw flour taste.

2. Cook for 2–3 minutes, until the mixture forms a thick, slightly golden paste (a blonde roux).

Chef’s Tip:

Be patient—don’t rush the roux. This step thickens the soup and creates that luxurious mouthfeel. Stir continuously to prevent lumps or burning.

Step 6: Add Liquid and Simmer

1. Slowly pour in about 1 cup of hot broth, whisking as you go to smooth out the roux.

2. Once incorporated, add the remaining broth (and any additional water, if needed), stirring to combine.

3. Add the shredded chicken back into the pot along with the cooked wild rice.

4. Simmer everything together on low heat for 15–20 minutes, allowing the flavors to meld.

Step 7: Add Cream and Finish

Now it’s time to finish your soup with that rich, creamy flourish.

1. Reduce heat to low. Stir in 1 cup of heavy cream (or half-and-half for a lighter option).

2. Simmer gently for another 5 minutes, but do not boil—high heat can cause the cream to separate.

3. Taste and adjust seasoning: add more salt, pepper, or a pinch of garlic powder if desired.

4. Remove the bay leaves before serving.

Want an even richer soup? Add a splash of white wine, Parmesan cheese, or a knob of cream cheese at this stage for extra depth.

Step 8: Serve and Garnish

Ladle the finished soup into bowls. Garnish with:

• Chopped fresh parsley or chives

• A drizzle of extra cream

• Cracked black pepper

• Toasted bread or homemade croutons

This soup pairs beautifully with butter rolls, crusty sourdough, or even a crisp green salad if you want something light on the side.