I remember my grandmother standing over the stove, stirring a pot of the richest, creamiest soup, humming a tune she swore made the food taste better.
This was her cure for everything—cold days, long days, bad days.
A steaming bowl of creamy chicken and wild rice soup had a way of wrapping us up in warmth, no matter what.
Now, I make it for my own family, not just because it tastes incredible, but because it’s packed with real, wholesome ingredients that actually nourish the body.
This soup isn’t just comfort food—it’s feel-good food.
Tips for Maximum Flavor
- Sauté the veggies properly – Let them soften and release their natural sweetness before adding the chicken.
- Use bone broth – If you want even more depth of flavor, swap regular chicken broth for homemade bone broth.
- Toast the wild rice – If you have time, toast the rinsed rice in a dry pan for a couple of minutes before adding it to the soup. It enhances the nutty flavor.
- Adjust the consistency – If the soup is too thick, add a little more broth. If it’s too thin, let it simmer uncovered for a few more minutes.
Variations & Substitutions
- Dairy-Free – Use coconut milk instead of cream and a plant-based butter substitute.
- Gluten-Free – Swap the flour for cornstarch (mix with cold milk before adding).
- Vegetarian Option – Skip the chicken and add mushrooms for a hearty twist.
Serving Suggestions
- A thick slice of buttered sourdough or a crusty baguette.
- A simple arugula salad with lemon vinaigrette to balance the richness.
- A warm cup of apple cider for cozy fall vibes.
This creamy chicken and wild rice soup is more than just a meal—it’s a hug in a bowl. Whether it’s a cold night or you just need a little comfort, this one’s a keeper.
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Creamy Chicken & Wild Rice Soup
A rich, hearty, and nutritious soup made with tender chicken, earthy wild rice, and a creamy, herbed broth.
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 cup wild rice, rinsed
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 bay leaf
- 1 cup whole milk (or half & half)
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tbsp butter
- ½ cup grated Parmesan (optional, for extra richness)
- Fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until softened. Toss in garlic and stir for another minute until fragrant.
Push the veggies to the side and add the chicken pieces to the pot. Cook until lightly browned on all sides, about 4-5 minutes. (They don’t need to be fully cooked yet.)
Pour in the chicken broth and water. Stir in wild rice, salt, pepper, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low. Cover and let simmer for 45 minutes, stirring occasionally, until the rice is tender.
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Slowly add in milk and cream, whisking constantly to prevent lumps. Cook until thickened, about 3-4 minutes.
Remove the bay leaf from the soup. Pour the creamy mixture into the pot, stirring well to combine. Let it cook for another 5 minutes until thick and velvety. If using, stir in Parmesan for an extra depth of flavor.
Adjust seasoning if needed. Ladle into bowls and top with fresh parsley. Serve with crusty bread or a side salad.
Notes
Best served fresh, but leftovers keep well in the fridge for up to 3 days. Reheat gently to avoid breaking the cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
