Name: Creamy Chicken and Wild Rice Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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 and divided; 1 large garlic clove, minced (1 1/2 tsp); 4 1/2 cups low-sodium chicken broth; 1/4 tsp each dried thyme, marjoram, sage, and rosemary (or 1 tsp fresh minced herbs of any); Salt and ground black pepper, to taste; 1 lb boneless skinless chicken breasts halves; 1/2 cup all-purpose flour; 1 1/2 cups milk; 1/2 cup heavy cream; 1 tsp lemon zest

If you’re looking for the ultimate comfort food to cozy up with on a chilly day, let me introduce you to my Creamy Chicken and Wild Rice Soup Recipe. It’s wonderfully rich without being heavy, layered with tender chicken, hearty wild rice, and the perfect blend of herbs that warms you from the inside out. When I first made this soup, it instantly became a family favorite—trust me, once you try it, you’ll understand why!

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Why You’ll Love This Recipe

Creamy, Yet Light: The perfect balance of cream and broth makes this soup feel indulgent without weighing you down.
Hearty Wild Rice Blend: Wild rice adds an earthy flavor and chewy texture that really elevates the dish.
Herb-Infused Comfort: A mix of thyme, marjoram, sage, and rosemary gives it a warm, homey aroma that fills the kitchen.
Family Approved: My whole family goes crazy for this one, and I bet yours will too!

A close-up of a white speckled bowl filled with creamy soup that has a white base layer mixed with small shredded pieces of light-colored meat, dark wild rice grains, bright orange carrot chunks, and light green celery pieces spread evenly throughout. The bowl is sitting on a round wooden plate, accompanied by a silver spoon on the left side and a light beige square cracker in front. The scene is set against a white marbled background with a folded dark red cloth to the right. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken and Wild Rice Soup, hearty chicken and wild rice soup, comforting chicken and rice soup, easy creamy wild rice soup, cozy chicken soup recipes

Ingredients You’ll Need

I’ve found that the ingredients in this Creamy Chicken and Wild Rice Soup Recipe work beautifully together to build layers of flavor. When you shop, go for a wild rice blend that cooks evenly and opt for fresh herbs if possible — they really bring the soup to life.

Flat lay of a small mound of uncooked wild rice blend with black, brown, and white grains, a small pile of diced bright orange carrots, a cluster of three fresh celery ribs sliced, a small heap of chopped pale yellow onion, a whole uncracked brown egg, a few sprigs of fresh green thyme and rosemary, a pat of golden butter cut into small cubes, a small white bowl filled with white all-purpose flour, a small white bowl of smooth heavy cream, a small white bowl of creamy milk, a small white bowl containing minced fresh garlic, a raw boneless skinless chicken breast half with fresh pink skin, and a small pile of finely grated lemon zest, all arranged in perfect symmetry and balanced proportions on a simple white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Creamy Chicken and Wild Rice Soup, hearty chicken and wild rice soup, comforting chicken and rice soup, easy creamy wild rice soup, cozy chicken soup recipes

Wild rice blend: This nutty, chewy grain is the star starch here, and a blend ensures the right texture.
Yellow onion: Adds sweetness and depth once sautéed.
Carrots: Provide a subtle natural sweetness and bright color.
Celery: Offers that classic soup base flavor and a bit of crunch if not overcooked.
Butter: Divided for sautéing veggies and making the creamy roux—key for richness.
Garlic: Just a touch adds a fragrant punch without overpowering.
Low-sodium chicken broth: Keeps the soup savory without being too salty.
Dried herbs (thyme, marjoram, sage, rosemary): Or fresh if you have them; they bring a cozy herbal note.
Salt and black pepper: To taste — seasoning is everything here.
Boneless skinless chicken breasts: Lean and tender, perfect shredded into the soup.
All-purpose flour: Used to create the roux that thickens the soup.
Milk and heavy cream: Together they give the soup a silky, luscious texture.
Lemon zest: Adds an unexpected brightness that wakes up the creaminess.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Creamy Chicken and Wild Rice Soup Recipe is—you can easily tweak it to suit your mood or dietary needs. Over the years, I’ve enjoyed trying out some different spins, and you might find a favorite among them, too.

Vegetarian Variation: Swap chicken broth for vegetable broth and add extra mushrooms or tofu for protein; I tried this for a friend who’s vegetarian, and it was just as comforting!
Slow Cooker Version: Cook everything slowly for a day when you want minimal hands-on time; the flavors meld even better with time.
Extra Veggie Boost: Toss in chopped kale or spinach near the end for some greens—I like this for a pop of color and nutrients.
Spicy Kick: Add a pinch of cayenne or some diced jalapeños if you want to warm things up a bit; my husband swears by this twist.

How to Make Creamy Chicken and Wild Rice Soup Recipe

Step 1: Cook the Wild Rice Blend

Start by preparing the wild rice blend according to the package instructions. This usually takes about 40-45 minutes. I like to set a timer so I can check early—wild rice can get mushy if overcooked, and you want it tender with a slight chew to add some texture to the soup.

Step 2: Sauté the Aromatics

Halfway through the rice cooking, melt 1 tablespoon of butter in a large pot over medium heat. Add your chopped onion, carrots, and celery. Give them a good sauté for about 4 minutes until they’re soft and fragrant. Then stir in the minced garlic and cook for just 30 seconds more—don’t let it brown, or it turns bitter.

Step 3: Simmer the Chicken and Broth

Pour in the chicken broth and sprinkle in your dried herbs—thyme, marjoram, sage, and rosemary. Season with salt and pepper to taste. Crank the heat to medium-high and add in your whole chicken breasts. Bring the pot to a boil, then cover and turn the heat down to medium-low. Let it simmer gently for 12 to 16 minutes, turning the chicken halfway through if the breasts aren’t fully submerged. The chicken should be cooked through but still juicy; this step is key for tender meat in your soup.

Step 4: Shred the Chicken and Keep Warm

When the chicken is done, remove it to a cutting board to cool for about 5 minutes. This makes shredding easier and safer—I learned the hard way that shredding hot chicken can be tricky! Shred the breasts into bite-sized pieces, then cover the soup again to keep it warm while you prepare the creamy base.

Step 5: Make the Creamy Roux

In a separate medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1 ½ minutes, whisking constantly to avoid lumps and develop that lovely nutty flavor. Slowly pour in the milk while whisking vigorously, then add the heavy cream. Keep stirring until the mixture thickens to a smooth, creamy consistency. This step creates a silky base that transforms the broth into the comforting soup we all love.

Step 6: Combine and Final Touches

Pour the creamy milk mixture into your soup pot. Toss in the shredded chicken, cooked wild rice, and sprinkle the lemon zest on top. Stir gently to combine all those delicious layers of flavor, then remove from heat. Let the soup cool slightly before serving so the flavors meld perfectly without burning your mouth!

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Pro Tips for Making Creamy Chicken and Wild Rice Soup Recipe

Use a Wild Rice Blend: I’ve learned that using a blend ensures the rice cooks evenly and gives the best texture—super tender but with a slight bite.
Don’t Skip the Roux Rest: Let your creamy roux thicken before adding to soup—it helps avoid a thin, watery consistency.
Season Gradually: Taste as you go, especially after adding the cream and lemon zest, so you don’t over-salt.
Shred Chicken Carefully: Let the chicken cool slightly to avoid burning your fingers and get nicely shredded pieces.

How to Serve Creamy Chicken and Wild Rice Soup Recipe

Two white bowls filled with thick creamy soup that has visible layers of orange carrot pieces, pale green celery chunks, shredded white meat, and small bits of dark wild rice mixed in. Each bowl sits on a round wooden plate with a spoon resting against it. Around the bowls are square saltine crackers placed on a white marbled surface. A deep red cloth is arranged to the side, adding a splash of color. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken and Wild Rice Soup, hearty chicken and wild rice soup, comforting chicken and rice soup, easy creamy wild rice soup, cozy chicken soup recipes

Garnishes

I love topping this soup with a sprinkle of freshly chopped parsley or chives—it adds a pop of color and a fresh, herbal lift. Sometimes, I’ll add a few crumbled crispy bacon bits for a smoky crunch, which my family goes nuts for. A light dusting of freshly cracked black pepper on top just before serving also enhances the flavors beautifully.

Side Dishes

A slice of crusty artisan bread or warm, buttery dinner rolls pairs perfectly for dipping into this luscious soup. On a busier night, I like serving it alongside a simple green side salad with a lemon vinaigrette to keep the meal balanced and bright. If you want to go all out, roasted Brussels sprouts or steamed green beans also make great complements.

Creative Ways to Present

For special occasions, I’ve served this Creamy Chicken and Wild Rice Soup Recipe in small, pretty bowls with an herb sprig tucked on the rim. You can even hollow out miniature bread bowls for a fun, rustic vibe—the soup inside keeps the bread perfectly soft, and it’s a real crowd-pleaser. Another idea I tried was layering the soup with grated sharp cheddar in oven-safe bowls, then broiling briefly to get a bubbly golden crust on top. Fancy, but delish!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. This soup actually tastes even better the next day as the flavors meld. Just give it a good stir before reheating. I recommend storing the wild rice and chicken together with the broth and cream mixture so they soak up all the goodness evenly.

Freezing

Freezing Creamy Chicken and Wild Rice Soup Recipe can be a bit tricky because cream can sometimes separate. I’ve had success freezing it if I cool the soup completely and store it in a freezer-safe container without the cream, then add the cream when reheating. Alternatively, freeze the whole soup and whisk vigorously while reheating to bring the texture back together—either way, it works well for make-ahead meals.

Reheating

I reheat on the stovetop over medium-low heat while stirring gently to prevent scorching. If the soup thickened too much in the fridge, just add a splash of chicken broth or milk to loosen it up. Avoid microwaving if possible, as it can cause uneven heating and texture issues, but if you do, stir halfway through and heat in short bursts.

FAQs

Can I use brown rice instead of wild rice blend?

Absolutely, though the flavor and texture will be slightly different. Brown rice cooks faster than wild rice and has a softer texture. If you substitute, cook it separately to tender perfection before adding to the soup to avoid mushiness.
Is it okay to use leftover chicken instead of cooking fresh breasts?

Yes! Using leftover cooked chicken is a great shortcut that saves time. Just shred it and add it toward the end of cooking with the creamy mixture so it doesn’t dry out.
How can I make this soup dairy-free?

Replace butter with a dairy-free alternative like olive oil or coconut oil, use a flour blend that works as a thickener, and swap milk and cream for coconut milk or other plant-based milks. Flavor might be a bit different but still delicious!
Can I freeze this soup without the cream?

Yes, freezing without the cream is the best way to maintain texture. Just add cream when reheating, stirring well to incorporate.
What can I serve alongside this Creamy Chicken and Wild Rice Soup Recipe?

Crusty bread, dinner rolls, or a simple green salad all pair beautifully. I also love roasted veggies or garlic breadsticks to round out the meal.

Final Thoughts

This Creamy Chicken and Wild Rice Soup Recipe holds a special place in my heart because it’s the kind of dish that feels like a warm hug in a bowl—comforting, nourishing, and downright delicious. Whether you’re making it for your family or hosting friends, it’s a guaranteed crowd-pleaser that’s surprisingly easy to pull together. I highly recommend giving this one a go; once it’s on your rotation, you’ll wonder how you lived without it!