Few dishes embody comfort as perfectly as a steaming bowl of creamy chicken and wild rice soup. It’s hearty enough to serve as a full meal, yet refined enough to appear on a dinner table for guests. The combination of tender chicken, nutty wild rice, fresh vegetables, and a silky cream base strikes a balance between rustic warmth and restaurant-worthy sophistication. Best of all, it’s approachable—you don’t need complicated techniques or rare ingredients. With just a little planning, this soup becomes the kind of dish you’ll crave on chilly evenings, busy weeknights, or lazy Sundays.

Ingredients

For 6–8 servings:

For the Base:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
2 celery stalks, diced (about 1 cup)
3 garlic cloves, minced

For the Soup:

1 cup uncooked wild rice blend (or pure wild rice for a nuttier flavor)
8 cups low-sodium chicken broth
2 cups cooked chicken breast or thighs, shredded (rotisserie chicken works well)
1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
1 bay leaf
1 teaspoon salt (adjust to taste)
½ teaspoon freshly ground black pepper

For the Cream Base:

4 tablespoons unsalted butter
⅓ cup all-purpose flour
2 cups whole milk (or half-and-half for extra richness)
½ cup heavy cream

For Garnish (optional):

Fresh parsley, chopped
Freshly cracked black pepper

Instructions

Step 1: Sauté the Vegetables

In a large Dutch oven or heavy-bottomed soup pot, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add onion, carrot, and celery. Cook for 6–7 minutes until softened and aromatic. Stir in garlic and cook for another 1 minute. This aromatic base lays the foundation for flavor.

Step 2: Build the Soup Base

Add the wild rice blend, chicken broth, thyme, bay leaf, salt, and black pepper. Stir well to combine. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let simmer for 45–50 minutes, stirring occasionally, until the rice is tender but still slightly chewy.

Step 3: Add the Chicken

Once the rice is nearly cooked, stir in the shredded chicken. Let it heat through as the soup continues to simmer gently. If you prefer darker, richer flavors, use chicken thighs; if you want a lighter texture, stick with breast meat.

Step 4: Prepare the Cream Base

In a separate medium saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour to form a smooth roux. Cook for 2–3 minutes, whisking constantly, to remove the raw flour taste. Slowly pour in the milk, whisking continuously to avoid lumps. Cook until the mixture thickens to a smooth cream, about 5–6 minutes. Stir in the heavy cream for richness.

Step 5: Combine and Finish

Slowly pour the cream base into the soup, stirring until fully incorporated. Let the soup simmer uncovered for another 5–10 minutes to thicken slightly and allow flavors to meld. Remove the bay leaf before serving. Taste and adjust seasoning with extra salt and pepper if needed.

Conservation and Storage

Refrigerator: Store cooled soup in an airtight container for up to 4 days. The rice will continue to absorb liquid, so the soup may thicken; stir in extra broth or milk when reheating.
Freezer: For best results, freeze before adding the cream base. Store in freezer-safe containers for up to 2 months. When reheating, prepare a fresh cream base and stir it into the thawed soup.
Reheating: Warm gently on the stovetop over medium-low heat, stirring often to prevent scorching. Avoid boiling after cream is added, as it can separate.

Variations

Protein Options

Turkey: Use leftover roast turkey instead of chicken for a post-holiday twist.
Vegetarian: Skip the chicken and substitute vegetable broth. Add chickpeas or cannellini beans for protein.

Grain Alternatives

Brown rice: Offers a similar chewy texture with a shorter cooking time.
Quinoa: Cuts cooking time significantly, but creates a lighter soup.

Flavor Boosters

Add a splash of dry white wine to the vegetables before adding broth for depth.
Stir in 1 teaspoon curry powder or smoked paprika for a warm, spiced variation.
Use fresh herbs like rosemary or sage for an earthy touch.

Cream Adjustments

For lighter soup: Substitute half the milk with chicken broth.
For dairy-free: Replace milk and cream with full-fat coconut milk.

Serving Suggestions

Bread Pairing: Serve with crusty sourdough bread or warm dinner rolls to soak up the creamy broth.
Salad Companion: A crisp green salad with a citrus vinaigrette balances the richness.
Toppings: Add shredded Parmesan cheese, crispy bacon bits, or toasted pumpkin seeds for garnish.
Meal Prep: Ladle soup into mason jars or containers for easy grab-and-go lunches.

Tips for Perfecting the Dish

Don’t rush the rice: Wild rice takes longer to cook but adds depth and nutty flavor. Allow the full simmering time.
Build flavor early: Sautéing vegetables until caramelized gives the soup a deeper base.
Thicken carefully: The cream base should be whisked gradually into the soup to avoid lumps.
Balance consistency: If soup becomes too thick, thin it with extra broth or milk.
Taste before serving: Adjust salt and pepper after the cream is added, as flavors change once dairy enters the mix.

Conclusion

Creamy chicken and wild rice soup proves that comfort food doesn’t have to be complicated. Each spoonful delivers tender chicken, hearty rice, and a velvety broth infused with herbs and vegetables. It’s versatile enough for weeknight meals, elegant enough for entertaining, and adaptable to suit a variety of tastes or dietary preferences. With thoughtful steps and fresh ingredients, this recipe transforms simple staples into a bowl of warmth that satisfies body and soul. Whether paired with bread, salad, or enjoyed on its own, it’s a dish that deserves a spot in every cook’s repertoire.

Save

Creamy Chicken and Wild Rice Soup: A Comforting Bowl of Flavor

Author: hafsahafsa
Total Time: 1 hour 15 minutes
Yield: 6–8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Few dishes embody comfort as perfectly as a steaming bowl of creamy chicken and wild rice soup. With tender chicken, nutty wild rice, vegetables, and a silky cream base, this dish balances rustic warmth with elegant flavor. Perfect for cozy nights, meal prep, or serving guests.

Ingredients

Scale

For the Base:

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium yellow onion, diced (about 1 cup)

2 medium carrots, diced (about 1 cup)

2 celery stalks, diced (about 1 cup)

3 garlic cloves, minced

For the Soup:

1 cup uncooked wild rice blend (or pure wild rice for nuttier flavor)

8 cups low-sodium chicken broth

2 cups cooked chicken breast or thighs, shredded (rotisserie works well)

1 teaspoon dried thyme (or 2 teaspoons fresh)

1 bay leaf

1 teaspoon salt (adjust to taste)

½ teaspoon freshly ground black pepper

For the Cream Base:

4 tablespoons unsalted butter

⅓ cup all-purpose flour

2 cups whole milk (or half-and-half for richness)

½ cup heavy cream

For Garnish (optional):

Fresh parsley, chopped

Freshly cracked black pepper

Instructions

Sauté Vegetables
In a Dutch oven, heat butter and olive oil over medium heat. Add onion, carrot, and celery. Cook 6–7 minutes until softened. Stir in garlic; cook 1 more minute.

Build Soup Base
Add wild rice, broth, thyme, bay leaf, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer 45–50 minutes until rice is tender but chewy.

Add Chicken
Stir in shredded chicken. Simmer gently until heated through.

Prepare Cream Base
In a saucepan, melt butter. Whisk in flour to form a roux. Cook 2–3 minutes. Slowly whisk in milk. Cook 5–6 minutes until thickened. Stir in cream.

Combine and Finish
Stir cream base into soup. Simmer uncovered 5–10 minutes until thickened. Remove bay leaf. Adjust seasoning.

Serve
Garnish with parsley and fresh pepper. Enjoy with bread or salad.