Creamy Chicken and Wild Rice Soup – Comforting, Hearty, and Easy

There’s something special about a pot of creamy chicken and wild rice soup simmering on the stove. It smells cozy, tastes rich, and feels like a warm hug on a cold day. This version is packed with tender chicken, nutty wild rice, and plenty of vegetables in a silky, savory broth.

It’s simple to make, reheats well, and works for weeknights or slow Sundays. If you love classic comfort food with a wholesome twist, this one belongs in your rotation.

Why This Recipe Works

• Wild rice holds its texture: Unlike white rice, wild rice stays pleasantly chewy and doesn’t get mushy in a creamy soup.
• A quick roux gives body: Flour and butter create a silky base that thickens the broth without needing heavy cream alone.
• Aromatics build flavor: Onion, celery, carrots, garlic, and thyme layer savory depth so the soup tastes slow-cooked, even on a weeknight.
• Chicken stays tender: Using cooked, shredded chicken keeps the texture soft and juicy, and it’s a great use for rotisserie chicken.
• Balanced richness: Milk or half-and-half adds creaminess while chicken stock keeps the soup light enough for a second bowl.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup uncooked wild rice blend, rinsed
• 6 cups low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon dried parsley (or 2 teaspoons fresh)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika (optional, for warmth)
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk or half-and-half (room temperature)
• 3 cups cooked, shredded chicken (rotisserie works great)
• 1/2 cup frozen peas (optional, for color and sweetness)
• 2 tablespoons chopped fresh parsley (for garnish)
• Lemon wedges, for finishing (optional but brightens the flavors)

How to Make It

1. Sauté the aromatics: Heat butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery.

   Cook 6–8 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

2. Add rice and spices: Stir in the wild rice, thyme, parsley, paprika, salt, and pepper. Let the rice toast for 1 minute to pick up flavor from the aromatics.
3. Pour in broth: Add the chicken broth and bay leaf.

   Bring to a boil, then reduce to a gentle simmer. Cover and cook 40–50 minutes, or until the wild rice is tender and some grains have split.

4. Make the roux: In a small saucepan, melt 2 tablespoons butter (or use olive oil) over medium heat. Whisk in the flour and cook 1–2 minutes until lightly golden and nutty, whisking constantly.
5. Add dairy: Slowly whisk the milk or half-and-half into the roux until smooth and slightly thickened, 2–3 minutes.

   Keep the heat low to prevent scorching.

6. Combine: Remove the bay leaf from the soup. Stir in the shredded chicken, the creamy roux mixture, and peas if using. Simmer 5–8 minutes, stirring often, until the soup is creamy and heated through.
7. Taste and adjust: Add more salt and pepper if needed.

   If the soup is too thick, splash in extra broth or milk. For a bright finish, squeeze in a little lemon juice.

8. Serve: Ladle into bowls and garnish with fresh parsley. Warm crusty bread on the side is always a good idea.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: This soup freezes well, though dairy can separate slightly.

  For best texture, freeze the base before adding dairy, then add milk/half-and-half when reheating. Freeze up to 2 months.

• Reheat: Warm gently on the stove over low heat, stirring often. Add a splash of broth or milk to loosen if it thickens in the fridge.

Why This is Good for You

• Protein-rich: Chicken provides steady, satisfying protein.
• Whole grains: Wild rice is high in fiber and minerals, with a lower glycemic impact than white rice.
• Vegetable boost: Onion, celery, carrots, peas, and herbs add vitamins, antioxidants, and flavor without extra calories.
• Customizable richness: Use milk for a lighter bowl or half-and-half for a more indulgent version, depending on your goals.

What Not to Do

• Don’t rush the rice: Wild rice needs time to soften and split.

  Undercooked rice will be tough and chewy in a bad way.

• Don’t boil after adding dairy: High heat can cause the soup to separate. Keep it at a gentle simmer.
• Don’t add all the salt at once: Broths vary in sodium. Season gradually and taste at the end.
• Don’t skip the roux: It keeps the soup creamy without using too much heavy cream.
• Don’t use raw chicken directly in this version: This recipe is designed for pre-cooked chicken.

  If using raw, cook it fully in the broth first, remove, shred, and proceed.

Variations You Can Try

• Mushroom addition: Sauté 8 ounces sliced cremini or baby bella mushrooms with the onions for a deeper, earthy flavor.
• Dairy-free: Swap the butter for olive oil and use unsweetened oat milk or cashew milk. Thicken with a slurry of 1 tablespoon cornstarch and 2 tablespoons water.
• Herb-forward: Stir in fresh rosemary and a handful of chopped spinach at the end for a brighter finish.
• Smoky twist: Add 1/2 teaspoon smoked paprika and finish with a touch of grated Parmesan.
• Turkey version: Use leftover roast turkey in place of chicken—perfect after the holidays.
• Extra veggies: Fold in diced butternut squash or parsnips during the simmer for a sweeter, hearty bite.
• Gluten-free: Replace the flour with a gluten-free all-purpose blend or thicken with cornstarch.

FAQ

Can I use only wild rice instead of a blend?

Yes. Pure wild rice works beautifully, but it may take a little longer to cook.

Check for doneness at 45–55 minutes and add more broth as needed.

How do I keep the soup from getting too thick?

Keep extra broth or milk on hand and add a splash as it reheats. The rice continues to absorb liquid, so loosen it just before serving.

Can I make this in a slow cooker?

Yes. Add everything except the roux, dairy, chicken, and peas to the slow cooker and cook on Low for 6–7 hours.

Stir in the roux, dairy, chicken, and peas at the end, then warm through.

What’s the best chicken to use?

Shredded rotisserie chicken is quick and flavorful. Leftover roasted or poached chicken also works well. Aim for bite-size pieces so every spoonful has a bit of protein.

Is heavy cream okay instead of milk?

It is.

The soup will be richer and thicker. If using heavy cream, you can reduce the amount slightly or thin with a little extra broth.

Can I make it ahead?

Absolutely. The flavor often improves by day two.

Reheat gently and add more liquid if it thickens in the fridge.

What if I don’t have thyme?

Use Italian seasoning, poultry seasoning, or a mix of sage and rosemary. Start with a smaller amount and adjust to taste.

How can I add more protein?

Stir in an extra cup of chicken or add white beans during the last 10 minutes of simmering. Both options boost protein and make the soup more filling.

Final Thoughts

Creamy chicken and wild rice soup is the kind of meal that brings people back to the table.

It’s hearty yet balanced, cozy without feeling heavy, and practical for busy weeks. With a few pantry staples and some simple technique, you’ll have a pot of comfort ready to share. Make it once and you’ll keep the ingredients on hand—you’ll want to cook it again.