If you’re searching for the ultimate cozy bowl, look no further than Creamy Chicken Wild Rice Soup. This classic favorite brings together tender chicken, nutty wild rice, and a medley of colorful veggies, all wrapped up in a luxuriously silky broth that hits every note of comfort. Whether it’s a chilly evening or you just want to indulge in some heartwarming flavors, this soup will win you over with every spoonful.
Ingredients You’ll Need
Every ingredient in this Creamy Chicken Wild Rice Soup recipe plays a key role, from the astringency of the herbs to the rich, creamy finish. Gather these kitchen staples, and you’ll enjoy a memorable meal that’s as simple to prepare as it is delicious to eat.
- Olive oil (1 tablespoon): Adds a gentle fruitiness and helps sweat the veggies for maximum flavor.
- Butter (1 tablespoon): Lends irresistible richness and gives your soup a velvety texture.
- Onion (1 small, diced): Creates a sweet, aromatic base that sets up the entire soup.
- Carrots (2, sliced): Provide sweetness and color, plus a pop of nutritious crunch.
- Celery (2 stalks, sliced): Adds mild bitterness and freshness for rounded flavor.
- Garlic (2 cloves, minced): Brings that bold, savory punch everyone loves in a homemade soup.
- Dried thyme (1 teaspoon): Lays down earthy, herby notes so essential in Chicken Wild Rice Soup.
- Dried rosemary (1/2 teaspoon): Offers a subtle woodsy aroma that pairs perfectly with chicken.
- Black pepper (1/4 teaspoon): For gentle heat and depth.
- Salt (1/2 teaspoon, adjust to taste): Balances all the flavors — don’t be shy, taste as you go!
- All-purpose flour (1/4 cup): The magic thickener for that signature creamy consistency (swap for cornstarch for gluten-free).
- Chicken broth (6 cups): The backbone of honest, hearty flavor; use a good-quality broth for best results.
- Cooked and shredded chicken (2 cups): Rotisserie chicken is a quick, flavorful shortcut, perfect for busy days.
- Wild rice (1 cup, cooked): Delivers a delightful chew and a nutty taste that sets this soup apart.
- Heavy cream (1 cup): For luscious, dreamy body — you can sub with half-and-half or whole milk for a lighter soup.
- Milk (1/2 cup): Balances out the cream, keeping things smooth but not overly heavy.
- Fresh parsley (2 tablespoons, chopped): A vibrant finish and a pop of green, making every bowl look inviting.
How to Make Creamy Chicken Wild Rice Soup
Step 1: Sauté the Vegetables
Start by heating the olive oil and butter together in a large pot or Dutch oven over medium heat. Once they’re shimmering, toss in the diced onion, sliced carrots, and celery. Cook everything for 5 to 6 minutes, stirring occasionally, until the vegetables soften up and become fragrant — this will lay down the savory foundation for your Creamy Chicken Wild Rice Soup.
Step 2: Add Garlic and Herbs
To the softened veggies, add in your minced garlic, dried thyme, dried rosemary, black pepper, and salt. Let these mingle for about a minute, just until your kitchen smells absolutely amazing and the herbs bloom into the oil and butter.
Step 3: Make the Roux
Sprinkle the flour over the vegetables and give it a good stir, making sure everything is nicely coated. This simple roux is the secret behind the soup’s dreamy thickness. Let it cook for a minute or two to remove any floury taste, but don’t let it brown.
Step 4: Add Broth and Simmer
Pour in the chicken broth slowly, whisking or stirring constantly to avoid lumps. Bring the soup up to a gentle simmer and let it cook for about 10 minutes. This step helps everything meld together, drawing out the flavors from the veggies and herbs.
Step 5: Stir in Chicken and Rice
Now, add the cooked shredded chicken and wild rice to the pot. Let the soup continue to simmer for another 5 to 10 minutes, just enough for the chicken and rice to soak up some of that savory broth. You’ll notice it thickening up nicely and smelling irresistible by now.
Step 6: Finish with Dairy
Lower the heat and gently stir in the heavy cream and milk. Warm everything through for a few minutes, being careful not to let it boil. Taste and adjust your seasonings — maybe a touch more salt or pepper — to suit your preference.
Step 7: Serve and Garnish
Ladle your Creamy Chicken Wild Rice Soup into bowls and finish with a sprinkle of fresh parsley. The result: a beautiful, creamy bowl, flecked with color and brimming with flavor, ready to be devoured.
How to Serve Creamy Chicken Wild Rice Soup
Garnishes
The right garnish can take your Creamy Chicken Wild Rice Soup from simple to stunning. Go for a sprinkling of chopped fresh parsley to brighten each bowl, or add freshly cracked black pepper for a gentle bite. If you’re feeling extra, a drizzle of good olive oil or a scant dusting of parmesan adds restaurant-worthy flair.
Side Dishes
This soup is hearty enough to stand alone, but it also loves good company. Serve with a warm, crusty baguette or a slice of garlic bread for dunking, or pair it with a crisp green salad tossed in a tangy vinaigrette. Even a batch of homemade biscuits or a few crunchy crackers turn a bowl of Creamy Chicken Wild Rice Soup into a memorable meal.
Creative Ways to Present
Elevate your presentation by serving the soup in mini bread bowls for a fun, interactive meal. If you’re hosting, ladle the soup into pretty mugs or soup crocks for easy, cozy sharing. For a fresh twist, top with microgreens or a dollop of Greek yogurt for added contrast and creaminess.
Make Ahead and Storage
Storing Leftovers
Store leftover Creamy Chicken Wild Rice Soup in an airtight container in the fridge for up to 4 days. The flavors will continue to develop, so each reheated bowl often tastes even better as the days go by. Just remember to cool the soup to room temperature before putting it away.
Freezing
To freeze, let the soup cool completely, then portion it into freezer-safe containers, leaving some room at the top for expansion. For the best results, freeze before you add the cream and milk; you can stir in the dairy after reheating, to preserve the soup’s creamy texture. It will keep well in the freezer for up to 3 months.
Reheating
For reheating, gently warm the soup on the stovetop over medium-low heat, stirring frequently so it doesn’t scorch. Add a splash of extra broth or milk if it thickens too much in the fridge. If you’ve frozen the soup, thaw overnight in the fridge before reheating, then finish with the cream and milk for the silkiest result.
FAQs
Can I use rotisserie chicken in Creamy Chicken Wild Rice Soup?
Absolutely! Rotisserie chicken is a fantastic shortcut and adds wonderful flavor. Just shred or chop the meat and add it in as directed — it’ll make your prep even faster without skimping on taste.
What’s the best rice to use in this soup?
Wild rice is the star here, lending chewiness and a unique nutty taste. If you can’t find it, a wild rice blend works beautifully in a pinch, or try brown rice for a similar texture (but the flavor will be a bit different).
How can I make Creamy Chicken Wild Rice Soup gluten-free?
Just swap the all-purpose flour for cornstarch. Whisk it with a bit of cold broth to make a slurry, then add to your simmering soup — it’ll thicken beautifully without any gluten.
Can I lighten this soup up?
Yes, you can use half-and-half, whole milk, or even a mixture of broth and milk for a lighter version. The soup doesn’t lose its appeal, but keep in mind the broth will be a bit less rich and creamy.
Is it okay to make this soup ahead of time?
Definitely. In fact, Creamy Chicken Wild Rice Soup tastes even better after a day in the fridge, as the flavors meld together. Just wait to add the cream and milk until you reheat, if possible, for the best texture.
Final Thoughts
Every spoonful of Creamy Chicken Wild Rice Soup wraps you in warmth and comfort, making it perfect for everything from Sunday supper to a quick weeknight dinner. Whether you stick with the classic recipe or add your own twist, this soup is sure to earn a permanent spot in your kitchen. Grab your favorite bowl and treat yourself — you’ll be so glad you did!
Print
Creamy Chicken Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a comforting bowl of Creamy Chicken Wild Rice Soup, a hearty and delicious dish perfect for chilly days. This soup is loaded with tender chicken, wholesome wild rice, and a rich creamy broth that will warm you from the inside out.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables:
- 1 small onion (diced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 2 cloves garlic (minced)
Seasonings:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Thickening and Others:
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked and shredded chicken
- 1 cup wild rice (cooked)
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and butter. Sauté onion, carrots, and celery until softened.
- Add Seasonings: Stir in garlic, thyme, rosemary, pepper, and salt. Cook briefly.
- Thicken: Sprinkle flour over vegetables, then slowly whisk in chicken broth. Simmer for 10 minutes.
- Combine: Add chicken and wild rice, simmer for 5–10 minutes.
- Finish: Stir in cream and milk, heat through. Adjust seasoning, serve garnished with parsley.
Notes
- You can use rotisserie chicken for convenience.
- For a lighter version, use half-and-half or whole milk instead of cream.
- Leftovers can be refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 4g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
