Creamy Chicken Wild Rice Soup – Flavorful Weeknight Meal

This Creamy Chicken and Wild Rice Soup is the ultimate comfort food for chilly days. Packed with tender chicken, hearty wild rice, and a creamy, flavorful broth, it’s perfect for cozy dinners, weeknight meals, or meal prep. This rich and satisfying soup is simple to make, yet feels like a restaurant-quality dish.

Why You’ll Love This Recipe

• Creamy, hearty, and full of flavor.
• Packed with protein and whole grains.
• Simple to make with everyday ingredients.
• Freezer-friendly for make-ahead meals.
• Perfect for chilly evenings or cozy lunches.

Ingredients

• 2 tbsp butter
• 1 small onion, chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup wild rice (uncooked)
• 1 cup heavy cream
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. In a large pot, melt butter over medium heat. Add onion, celery, and carrots; sauté until softened, about 5 minutes.
2. Add garlic, thyme, rosemary, salt, and pepper; cook 1 minute until fragrant.
3. Sprinkle flour over vegetables and stir to make a roux, cooking 1–2 minutes.
4. Gradually whisk in chicken broth until smooth.
5. Add uncooked wild rice and bring to a boil. Reduce heat and simmer 30–35 minutes until rice is tender.
6. Stir in cooked shredded chicken and heavy cream. Heat through but do not boil.
7. Adjust seasoning if needed, then garnish with fresh parsley and serve warm.

Tips & Variations

• For a lighter version, substitute half-and-half or milk for heavy cream.
• Add mushrooms for extra umami flavor.
• Use leftover rotisserie chicken to save time.
• Spice it up with a pinch of cayenne or smoked paprika.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in an airtight container up to 4 days. Reheat on stovetop over low heat.
• Freeze: Cool completely, then freeze in portions up to 3 months. Thaw overnight in the fridge before reheating.

Serving & Pairing Ideas

• Serve with crusty bread or garlic rolls.
• Pair with a simple green salad.
• Garnish with fresh parsley or thyme for a pop of color.
• Enjoy with a warm apple cider or light white wine.

Frequently Asked Questions

Can I use brown rice instead of wild rice?

Yes, but cook time may vary; adjust until rice is tender.

Can I make this soup in a slow cooker?

Absolutely. Sauté the vegetables first, then combine all ingredients in a slow cooker and cook 4–6 hours on low.

Is this soup freezer-friendly?

Yes, just omit cream when freezing. Add cream when reheating for best texture.

Can I make it dairy-free?

Yes, substitute heavy cream with coconut cream or a plant-based cream.

Ready to Try It?

This Creamy Chicken and Wild Rice Soup is a warm hug in a bowl, perfect for chilly evenings, family dinners, or meal prep. Its rich flavor and hearty texture make it a favorite year-round. Pin this recipe, share it with a friend, and bring comfort to your table tonight.

You Might Also Like

• Pumpkin Risotto – Creamy and cozy fall risotto.
• Oven Baked Pecan Crusted Chicken – Crispy and flavorful chicken.
• Rotel Mexican Rice – Quick and spiced rice side dish.
• One-Pot Vegetable Soup – Easy, healthy, and comforting soup.

Creamy Chicken Wild Rice Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Myla
• Total Time: 50 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Hearty and creamy chicken and wild rice soup, perfect for cozy dinners and weeknight comfort meals.

---

Ingredients

Scale 1x2x3x

2 tbsp butter

1 small onion, chopped

2 celery stalks, diced

2 carrots, diced

2 cloves garlic, minced

1/2 tsp dried thyme

1/2 tsp dried rosemary

1/4 tsp black pepper

1/4 tsp salt

1/4 cup all-purpose flour

6 cups chicken broth

2 cups cooked shredded chicken

1 cup wild rice (uncooked)

1 cup heavy cream

Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Melt butter in a large pot over medium heat. Sauté onion, celery, and carrots until softened, about 5 minutes.

2. Add garlic, thyme, rosemary, salt, and pepper; cook 1 minute.

3. Sprinkle flour over vegetables and stir to make a roux, cooking 1–2 minutes.

4. Gradually whisk in chicken broth until smooth.

5. Add uncooked wild rice and bring to a boil. Reduce heat and simmer 30–35 minutes until rice is tender.

6. Stir in cooked shredded chicken and heavy cream. Heat through without boiling.

7. Adjust seasoning if needed, garnish with parsley, and serve warm.

Notes

– Can use leftover rotisserie chicken for convenience.

– For lighter soup, substitute half-and-half or milk for cream.

– Add mushrooms for extra umami flavor.

– Ready to try it? Creamy, comforting, and perfect for chilly evenings — share or pin it to try tonight.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5g
• Sodium: 680mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 60mg