Creamy chicken and wild rice soup is the thick, velvety, deeply comforting bowl that makes cold evenings feel cozy. Tender chicken, sweet carrots, celery, and onion swim in a silky cream broth with nutty, slightly chewy wild rice that gives every spoonful wonderful texture.
This easy creamy chicken and wild rice soup recipe is made in one pot in about an hour. A quick butter and flour roux gives the soup its creamy body, fresh thyme adds an earthy aroma, and a splash of dry white wine or lemon juice brightens the whole pot without making it heavy.
It is perfect for chilly weeknights, Sunday meal prep, and feeding family and guests. Using a rotisserie chicken cuts the work down even further, and the soup keeps well in the refrigerator and freezer, so it is a smart make-ahead dinner for busy weeks.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings
Category: Soup / Dinner
Why You’ll Love This Creamy Chicken and Wild Rice Soup
- Thick, creamy, and full of comforting flavor
- Nutty wild rice adds great texture
- Made in one pot in about an hour
- Easy shortcut with rotisserie chicken
- Freezer friendly for busy weeks
Ingredients You’ll Need for Creamy Chicken and Wild Rice Soup
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 4 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup uncooked wild rice blend, rinsed
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 cups shredded cooked chicken (about 1 rotisserie chicken)
- 1 cup half-and-half or heavy cream
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- Chopped fresh parsley, for serving
How to Make Creamy Chicken and Wild Rice Soup
- Melt the butter in a large Dutch oven over medium heat.
- Add the onion, carrots, celery, and mushrooms and cook for 8 minutes until softened.
- Stir in the garlic and cook for 1 minute.
- Sprinkle the flour over the vegetables and stir for 2 minutes to cook out the raw flour taste.
- Slowly pour in the broth, whisking constantly, until smooth and free of lumps.
- Add the wild rice, thyme, bay leaves, salt, and pepper and bring to a boil.
- Reduce the heat, cover, and simmer for 35 to 40 minutes until the rice is tender and has started to split.
- Stir in the shredded chicken and half-and-half and simmer for 5 minutes until heated through.
- Remove the bay leaves, stir in the lemon juice, adjust the seasoning, and serve with parsley.
Tips for the Best Creamy Chicken and Wild Rice Soup
- Use a wild rice blend. It cooks more evenly than pure wild rice and usually becomes tender in about 40 minutes.
- Whisk the broth in slowly. Adding it a little at a time keeps the roux smooth and prevents lumps.
- Add the cream at the end and don’t let the soup boil, which keeps it silky and prevents curdling.
- Finish with lemon juice. A small splash lifts the creamy flavors and keeps the soup tasting fresh.
- Thin the leftovers. The rice absorbs liquid in the refrigerator, so add broth when reheating.
Variations to Try
- Add a splash of dry white wine after cooking the vegetables
- Stir in baby spinach or kale at the end
- Use turkey instead of chicken for a post-Thanksgiving soup
- Swap half-and-half for coconut milk for a dairy-free version
- Top with crispy bacon and shredded cheddar
How to Store It
Store the soup in an airtight container in the refrigerator for up to 4 days. The soup thickens as it sits, so thin it with broth or milk when reheating.
Freeze the soup for up to 3 months. For the best texture, freeze before adding the cream, then stir in fresh cream when reheating.
Frequently Asked Questions
Can I use leftover turkey instead of chicken?
Yes. Shredded leftover turkey works perfectly and makes this a great post-holiday soup.
How long does wild rice take to cook in soup?
A wild rice blend usually takes 35 to 45 minutes. Pure wild rice may take up to an hour.
Can I make this soup in a slow cooker?
Yes. Cook everything except the chicken and cream on low for 6 to 7 hours, then stir in the chicken and cream for the last 20 minutes.
How do I make it thicker or thinner?
For thicker soup, simmer uncovered a few minutes. For thinner soup, stir in extra broth or milk.
Creamy Chicken and Wild Rice Soup
Ingredients
Equipment
Method
- Cook the onion, carrots, celery, and mushrooms in butter for 8 minutes.
- Add the garlic and flour and cook 2 minutes.
- Whisk in the broth slowly.
- Tip: Slow whisking prevents lumps.
- Add the wild rice, thyme, bay leaves, salt, and pepper and simmer 35 to 40 minutes.
- Stir in the chicken and half-and-half and heat 5 minutes.
- Finish with lemon juice and parsley.
Notes
Freeze before adding the cream for the best texture.