Creamy Chicken and Wild Rice Soup – So Good You’ll Make It Every Week

There’s something undeniably comforting about a pot of homemade soup simmering on the stove — especially when it’s this Creamy Chicken and Wild Rice Soup. Silky, savory, and loaded with tender chicken, earthy wild rice, and vegetables in a velvety broth, this recipe has quickly become a weekly favorite in many homes. Once you try it, you’ll understand why people say, “I’ve made it every week for the past month!”

This cozy soup combines everything you want in a bowl: rich flavor, hearty texture, and that soul-warming quality only comfort food can deliver. Inspired by classic Minnesota-style wild rice soup, it’s perfect for chilly nights, easy meal prep, or feeding a hungry family with minimal effort.

Ingredients Overview

Each ingredient in this soup plays a key role in building flavor and texture. Here’s a closer look:

• Cooked Chicken: Shredded rotisserie chicken or leftover baked chicken works beautifully here. It adds protein and depth to the soup. You can also poach fresh chicken breast or thighs if you prefer.

• Wild Rice Blend: A chewy, nutty grain that holds up well in soup. Look for a long-grain wild rice blend (often includes brown rice, red rice, and wild rice) for varied texture. Avoid instant rice — it becomes mushy.

• Vegetables (Carrots, Celery, Onion): This classic trio creates the aromatic base known as mirepoix. Dice them evenly so they cook uniformly and blend into the creamy broth.

• Garlic: Adds savory depth and a warm aroma. Use fresh for best flavor.

• Butter & Olive Oil: Used for sautéing the vegetables. Butter also contributes richness.

• All-Purpose Flour: Helps create the roux (thickener) that gives the soup its creamy texture.

• Chicken Broth: Use a good-quality low-sodium broth or homemade stock for best flavor.

• Milk & Cream: A combination of whole milk and heavy cream makes the soup velvety. You can substitute with half-and-half or evaporated milk for lighter versions.

• Thyme & Bay Leaf: These herbs infuse the broth with subtle, earthy notes. Use fresh if available, or dried as a pantry standby.

• Salt & Pepper: Season to taste at the end — especially if using store-bought broth which may already be salty.

Ingredient Substitutions:

• Use turkey instead of chicken for a post-holiday twist.

• Swap cream for full-fat coconut milk to make it dairy-free.

• Add spinach or kale near the end for a green boost.

• Try mushrooms for an extra umami layer.

Step-by-Step Instructions

1. Sauté the Vegetables
   In a large Dutch oven or soup pot, heat 2 tbsp butter and 1 tbsp olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 6–8 minutes until softened and fragrant. Add minced garlic and cook for 1 minute more.

2. Add Flour to Make a Roux
   Sprinkle in 1/4 cup all-purpose flour and stir constantly for 2–3 minutes to coat the veggies. This forms the base of your creamy broth and eliminates the raw flour taste.

3. Pour in the Broth
   Slowly pour in 6 cups chicken broth while whisking to prevent lumps. Add 1 cup uncooked wild rice blend, 1 tsp dried thyme, and 1 bay leaf. Stir to combine.

4. Simmer Until Rice is Tender
   Bring the soup to a boil, then reduce to low heat. Cover and simmer gently for 45–50 minutes until the rice is fully cooked and tender. Stir occasionally to prevent sticking.

5. Add Chicken and Cream
   Stir in 2–3 cups shredded cooked chicken. Add 1 cup milk and 1/2 cup heavy cream. Simmer for another 5–10 minutes to heat through and thicken slightly.

6. Taste and Adjust Seasoning
   Remove the bay leaf. Add salt and pepper to taste. If the soup is too thick, add more broth or milk. If too thin, simmer uncovered to reduce slightly.

7. Serve Warm
   Ladle into bowls and top with fresh cracked pepper or chopped parsley if desired. Serve with crusty bread or warm biscuits for a complete meal.

Tips, Variations & Substitutions

Cooking Tips:

• Cook the wild rice blend separately if you want to freeze portions later — rice can over-soften in reheated soup.

• If you’re using raw chicken, dice and add it when the broth goes in. Simmer until fully cooked before adding dairy.

• For a thicker soup, mash some of the vegetables with a potato masher before adding the cream.

Variations:

• Cheesy Version: Stir in shredded sharp cheddar at the end for a rich, cheesy twist.

• Vegetarian Option: Use vegetable broth and mushrooms or chickpeas instead of chicken.

• Spiced Up: Add a pinch of cayenne or smoked paprika for a little heat.

Substitutions:

• Swap heavy cream with half-and-half or evaporated milk to lighten it up.

• Use pre-cooked packaged wild rice for a faster option.

• Almond or oat milk (unsweetened) can work in dairy-free versions.

Serving Ideas & Occasions

This soup is a one-pot wonder that fits many meals:

• Weeknight Dinner: It’s hearty and filling enough to stand alone. Add a side salad for a fresh contrast.

• Lunch Meal Prep: Store in jars or containers for grab-and-go lunches all week.

• Comfort Food Nights: Serve with garlic bread, cornbread, or a grilled cheese sandwich.

• Holiday Leftover Makeover: Swap chicken for leftover turkey after Thanksgiving or Christmas.

This soup is perfect for chilly nights, rainy weekends, or anytime you’re craving cozy comfort in a bowl.

Nutritional & Health Notes

This soup is hearty but can easily be adapted to your dietary goals:

• Protein-Rich: Chicken and wild rice both offer a solid protein punch.

• Fiber: Wild rice and vegetables provide complex carbs and fiber for lasting energy.

• Dairy-Free Options: Use plant-based milk and fat to suit lactose intolerance or dairy-free diets.

• Lower-Calorie Version: Skip the heavy cream and use low-fat milk and lean chicken breast.

A typical serving (1.5 cups) comes in at around 350–400 calories depending on the cream and chicken used. It’s satisfying without feeling heavy.

FAQs

Q1: Can I freeze this soup?
A1: Yes, but it’s best to freeze the soup without the rice. Cook and add the rice fresh when reheating to avoid mushiness.

Q2: Can I use rotisserie chicken?
A2: Absolutely. Shredded rotisserie chicken adds both flavor and convenience — just stir it in during the final step to warm through.

Q3: How can I make it dairy-free?
A3: Use coconut milk, almond milk, or oat milk instead of cream and milk. Choose olive oil instead of butter for the roux.

Q4: Can I make this in a slow cooker?
A4: Yes! Sauté the veggies first, then add all ingredients (except cream and milk) to the slow cooker. Cook on low for 6–8 hours. Stir in cream at the end.

Q5: How long does it last in the fridge?
A5: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, thinning with a splash of broth if needed.

Q6: What’s the best wild rice to use?
A6: A wild rice blend works great for texture and flavor. Pure wild rice is nuttier and chewier — use it for a heartier result, but it takes longer to cook.

Q7: Can I add extra vegetables?
A7: Yes! Mushrooms, spinach, kale, or diced potatoes all work well. Add firm veggies early and tender greens near the end.

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