There’s nothing quite like a bowl of creamy chicken wild rice soup on a chilly day. This comforting soup blends tender chunks of chicken, hearty wild rice, and a silky, herb-infused broth into a cozy meal that feels like a warm hug. It’s wholesome, full of flavor, and easy to make with simple ingredients you probably already have in your kitchen.
Why You’ll Love This Creamy Chicken Wild Rice Soup
If you’re craving a soup that’s both creamy and nourishing, this recipe delivers every time.
It’s rich yet balanced, thanks to milk, broth, and a touch of cream.
Wild rice adds a nutty texture and boosts fiber.
The herbs (thyme, rosemary, sage, and marjoram) bring deep, comforting flavors.
It’s a complete meal—just add crusty bread or a salad for a perfect dinner.
The soup reheats beautifully, so it’s great for meal prep or cozy leftovers.
Ingredients for Creamy Chicken Wild Rice Soup
For the Soup Base
1 lb boneless, skinless chicken breasts
2 Tbsp unsalted butter
1 medium yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, chopped
2 cloves garlic, minced
Liquids
6 cups low-sodium chicken broth
1 cup milk (2 % or whole)
½ cup heavy cream
Rice and Seasonings
¾ cup uncooked wild rice blend
½ tsp dried thyme
½ tsp dried marjoram
½ tsp dried rosemary
½ tsp ground sage
Salt and pepper, to taste
½ tsp lemon zest (for brightness)
For the Roux
¼ cup butter
¼ cup all-purpose flour
Ingredient Notes & Healthy Swaps
Gluten-Free Option: Replace the flour with 2 Tbsp cornstarch whisked into the milk.
Dairy-Free Version: Use olive oil instead of butter and full-fat coconut milk for cream.
Chicken Substitutes: Try turkey, mushrooms, or tofu for a lighter variation.
Wild Rice Tip: Cook it separately to keep the soup thick and avoid mushy texture.
Add Greens: Stir in spinach or kale near the end for extra nutrients.
Step-by-Step Instructions
Step 1 – Cook the Wild Rice
Cook the wild rice blend according to the package directions. Drain any excess water and set it aside. This step prevents the rice from absorbing too much liquid later in the soup.
Step 2 – Sauté the Aromatics
In a large pot or Dutch oven, melt 2 Tbsp of butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes until they’re tender and fragrant. Add minced garlic and cook for another minute.
Step 3 – Simmer the Soup
Pour in the chicken broth and add the herbs—thyme, marjoram, rosemary, and sage. Place the chicken breasts directly into the pot. Bring the mixture to a simmer, cover, and cook for 15–20 minutes or until the chicken is cooked through.
Step 4 – Shred the Chicken
Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the soup.
Step 5 – Make the Creamy Roux
In a separate saucepan, melt ¼ cup butter over medium heat. Stir in the flour and whisk constantly for 1–2 minutes to form a smooth paste. Gradually pour in the milk and heavy cream while whisking to prevent lumps. Cook until slightly thickened.
Step 6 – Combine Everything
Stir the roux mixture into the soup pot. Add the cooked wild rice and lemon zest. Simmer for another 5–10 minutes until the soup thickens to your liking. Taste and season with salt and pepper.
Step 7 – Serve
Ladle the soup into bowls and serve warm. Sprinkle a little extra thyme or parsley on top for a pop of color.
Pro Tips for Success
Don’t skip cooking the rice separately. It prevents the soup from turning starchy.
Use fresh herbs if you can—they add vibrant flavor.
Add the roux slowly while stirring to avoid lumps.
Taste before serving. The right balance of salt and lemon zest brings the soup alive.
For thicker soup, let it simmer uncovered for a few minutes longer.
Store rice separately if making ahead; add it when reheating to keep texture perfect.
Flavor Variations
Garlic-Herb Twist: Add roasted garlic and extra thyme for a rustic touch.
Mushroom Lover’s Soup: Stir in sautéed mushrooms for earthy richness.
Vegetable Boost: Add chopped spinach, corn, or peas for more color and nutrition.
Smoky Touch: Use smoked paprika or a dash of chipotle powder.
Zesty Lemon: Increase lemon zest or add a small splash of lemon juice for freshness.
Serving Suggestions
Pair this creamy chicken wild rice soup with:
Warm sourdough bread or homemade biscuits
A crisp green salad with vinaigrette
Grilled cheese sandwiches for a cozy lunch
Crackers or croutons for a crunchy topping
Storage and Freezing Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm gently over medium heat, adding a splash of broth or milk to loosen.
Freezing: Dairy doesn’t freeze well; if you plan to freeze, store the soup before adding milk and cream. Then stir them in after thawing.
Nutrition Facts (Per Serving)
Nutrient Amount
Calories 380 kcal
Protein 28 g
Carbohydrates 35 g
Fat 15 g
Fiber 3 g
Sodium 620 mg
(Estimated; actual values may vary depending on specific ingredients.)
FAQ About Creamy Chicken Wild Rice Soup
Can I use rotisserie chicken?
Yes! Rotisserie chicken works perfectly. Just shred it and add it near the end so it stays tender and juicy.
Why is my soup too thick?
As wild rice sits, it continues to absorb liquid. Add a little extra broth or milk before serving to loosen it up.
Can I make this in a slow cooker?
Absolutely. Add all ingredients except milk, cream, and roux. Cook on low for 6–7 hours. Stir in the creamy mixture at the end.
What does wild rice taste like?
Wild rice has a nutty, slightly earthy flavor that adds depth to the creamy broth and contrasts beautifully with tender chicken.
Is this soup gluten-free?
It can be! Simply substitute cornstarch or gluten-free flour in the roux.
Final Thoughts
This creamy chicken wild rice soup is more than just a meal—it’s comfort in a bowl. With its nourishing ingredients, aromatic herbs, and silky texture, it’s the perfect recipe for cozy evenings or to share with family. Once you make it, you’ll find yourself craving it all winter long!
Print
Creamy Chicken Wild Rice Soup – Easy Comfort Classic
- Total Time: 1 hr
- Yield: 6 servings 1x
Description
A rich, comforting soup made with tender chicken, wild rice, and herbs in a creamy broth.
Ingredients
1 lb boneless skinless chicken breasts
2 Tbsp butter
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
2 cloves garlic, minced
6 cups chicken broth
3/4 cup wild rice blend
1 cup milk
1/2 cup heavy cream
1/4 cup flour
Herbs: thyme, rosemary, marjoram, sage
Salt, pepper, lemon zest
Instructions
1. Cook wild rice per package directions.
2. Sauté onion, carrots, celery, and garlic in butter.
3. Add broth, herbs, and chicken; simmer until chicken is cooked.
4. Shred chicken and return to pot.
5. Make roux with butter and flour; whisk in milk and cream.
6. Add roux and cooked rice to soup; simmer until thickened.
7. Season with salt, pepper, and lemon zest.
Notes
Cook rice separately to keep soup creamy.
Substitute coconut milk for dairy-free version.
Not ideal for freezing due to cream separation.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
