Creamy Chicken and Wild Rice Soup

A satisfying bowl of Creamy Chicken and Wild Rice Soup offers comfort with every spoonful. This recipe delivers a rich, creamy twist on a classic chicken soup by swapping noodles for hearty wild rice. It’s a nourishing choice for any day of the week.

• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6

Why You’ll Love This Recipe

• Rich and creamy texture that’s comforting and filling.
• Incorporates nutritious wild rice for added fiber.
• A perfect make-ahead meal—flavors deepen as it sits.
• Uses accessible ingredients with simple substitutions if needed.

Ingredients

• 3/4 cup uncooked wild rice blend*: Provides a chewy, nutty base. Substitute with brown rice if needed.
• 1 cup chopped yellow onion (1 small onion): Adds a sweet, aromatic base. Essential for flavor depth.
• 1 cup diced carrots (2 medium): Brings a subtle sweetness and vibrant color.
• 1 cup diced celery (3 ribs): Adds a refreshing crunch and enhances aroma.
• 7 Tbsp butter (diced, divided): Primary fat for sautéing vegetables; thickens broth.
• 1 large garlic clove, minced (1 1/2 tsp): Elevates the aromatic profile. Substitute with garlic powder if fresh is unavailable.
• 4 1/2 cups low-sodium chicken broth: Forms the soup’s base; adjust salt depending on broth’s sodium content.
• 1/4 tsp of each dried thyme, marjoram, sage, and rosemary (or 1 tsp fresh, minced of any): Herbs provide earthiness and depth. Fresh herbs shine but dried works perfectly.
• Salt and ground black pepper, to taste: Crucial for seasoning to preferred taste.
• 1 lb boneless skinless chicken breasts halves: Adds lean protein and richness.
• 1/2 cup all-purpose flour: Thickens the milk mixture, giving the soup a creamy base.
• 1 1/2 cups milk: Provides creaminess; opt for whole or 2% for best results.
• 1/2 cup heavy cream: Enhances the rich texture and mouthfeel.
• 1 tsp lemon zest: Brightens the overall flavor profile with a hint of citrusy freshness.

How to Make It

Step 1: Prepare the Rice

Cook the wild rice blend according to the package instructions. This step ensures the rice absorbs flavors and remains perfectly tender when added to the soup.

Step 2: Sauté the Vegetables

Midway through cooking the rice, heat 1 tablespoon of butter in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for 4 minutes until they soften. Stir in the minced garlic, cooking for an additional 30 seconds to release its aroma.

Step 3: Simmer the Soup Base

Pour the chicken broth into the pot with sautéed vegetables. Add thyme, marjoram, sage, rosemary, salt, and pepper. Increase heat to medium-high, add chicken breasts, and bring the mixture to a boil. Cover, reduce to medium-low, and simmer for 12-16 minutes. Flip chicken once during cooking if not fully submerged.

Step 4: Shred the Chicken

Once chicken is cooked, remove it from the pot and let cool for 5 minutes on a cutting board. Shred into bite-sized pieces while keeping the soup warm on the stove.

Step 5: Make the Creamy Element

In a separate saucepan, melt the remaining 6 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 and a half minutes, stirring constantly. Slowly add the milk while whisking vigorously to prevent lumps. Incorporate the heavy cream and cook until thickened, about 3 minutes.

Step 6: Combine and Serve

Add the milk mixture to the soup pot along with chicken, cooked rice, and lemon zest. Stir well, remove from heat, and allow to cool slightly before serving. This final step ensures all components are beautifully melded together.

Recipe FAQs

Can I use pre-cooked or rotisserie chicken?

Absolutely. Just add shredded pre-cooked or rotisserie chicken to the soup during the combining step, and let it heat through.

What can I substitute for heavy cream?

Half-and-half can be used instead of heavy cream for a lighter option, though the soup will be slightly less rich.

How do I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a bit of broth or water if it thickens too much.