Creamy chicken and wild rice soup is a cozy one pot dinner built on carrots, celery, onion, and garlic, with rosemary and thyme for a warm herbal flavor. Chewy wild rice simmers in chicken broth until tender, tender pieces of chicken cook in the pot, and a cup of cream finishes the soup.
This recipe makes six generous bowls and takes about 80 minutes from start to finish. Most of that is hands-off simmering time. The wild rice needs a long, slow cook to soften, so this is a soup for a relaxed evening or for making ahead and reheating the next day.
Table of Contents
Why This Works
Wild rice is firmer than white rice, so chicken and wild rice soup needs a long cook and the rice goes into the pot first. The rice simmers in the broth until it is nearly tender, and the chicken is added later so it stays moist instead of turning dry and stringy.
A little flour stirred in with the vegetables gives chicken and wild rice soup a light body before any cream goes in. That means the finished soup is creamy and thick enough to feel hearty without being heavy. The cream goes in at the very end and cooks just a few minutes.
Fresh rosemary and thyme make this chicken and wild rice soup taste like more than the sum of its parts. Use a low-sodium broth so you can control the salt, and taste the soup before adding more at the end, because the rice and cream both soften the seasoning.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery ribs, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 teaspoons minced fresh rosemary
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt, plus more to taste
- Cracked black pepper, to taste
- 6 cups low-sodium chicken broth, plus up to 2 cups more to thin
- 1 cup wild rice blend, uncooked and rinsed
- 2 boneless skinless chicken breasts, about 1 pound, cut into small pieces
- 1 cup heavy whipping cream
How to Make Creamy Chicken and Wild Rice Soup
1. Cook the vegetables.
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook for about 5 minutes, until the onion softens and turns translucent.
2. Add the garlic, flour, and herbs.
Stir in the garlic, flour, rosemary, thyme, salt, and a few turns of black pepper. Cook for 1 to 2 minutes, stirring, so the flour cooks off its raw taste and coats the vegetables.
3. Add the broth and rice.
Pour in the chicken broth and add the wild rice. Stir well, raise the heat to medium-high, and bring the soup to a boil.
4. Simmer the rice.
Reduce the heat to medium-low, cover the pot, and simmer for about 30 minutes, stirring now and then. Wild rice blends usually need 40 to 45 minutes in total, so check the package for the exact time on your brand.
5. Add the chicken.
Stir in the chicken pieces and simmer for another 10 to 15 minutes, until the chicken is cooked through and the rice is tender. Cut into a larger piece of chicken to make sure no pink remains.
6. Add the cream and season.
Stir in the heavy cream and cook for about 5 more minutes, stirring often. Taste and add more salt and pepper if needed. If the soup is too thick, add more broth a little at a time until it reaches the thickness you like.
How to Serve
Serve this chicken and wild rice soup hot in deep bowls with something crusty or buttery on the side. Quick cheesy garlic bread and honey butter dinner rolls are both great for dipping. For a classic soup and sandwich night, add sun dried tomato bacon pesto grilled cheese, or round out the plate with green beans in creamy Parmesan sauce.
How to Store and Reheat
Cool the chicken and wild rice soup quickly and store it in shallow airtight containers in the refrigerator for up to 3 to 4 days. Refrigerate leftovers within 2 hours of cooking.
The rice keeps absorbing liquid as the soup sits, so the leftovers will be much thicker. Add a splash of broth or water when you reheat, and warm the soup on the stove, stirring often, until it is hot all the way through at 165 degrees F.
Tips and Variations
For safe storage, the University of Wisconsin Extension leftovers guide recommends cooling food within 2 hours, using shallow containers, and reheating to 165 degrees F. These steps matter for soups, since a large pot stays warm in the middle for a long time.
Rinse the wild rice before cooking to remove dust. If you like a firmer rice texture, start checking at about 40 minutes. If you prefer a thicker soup, mash a few spoonfuls of the rice against the side of the pot or simmer a few extra minutes before adding the cream.
You can use leftover cooked chicken or shredded rotisserie chicken instead of raw chicken. Add it after the rice is tender and heat it through. Mushrooms are a classic addition, and a squeeze of lemon at the end brightens the flavor.
FAQ
How long does wild rice take to cook in soup?
Most wild rice blends need about 40 to 45 minutes of simmering. Add the rice with the broth at the start and let it cook while the flavors build, then add the chicken for the final stretch.
Can I use white rice instead?
Yes, but it cooks much faster, so add it later in the simmering time and follow the package directions. White rice also softens more quickly than wild rice and can turn mushy in leftovers.
Why did my soup get so thick?
Rice absorbs a lot of liquid, especially as the soup rests. Stir in more broth a little at a time until it loosens up again, and taste for salt after adding it.
Can I make chicken and wild rice soup ahead of time?
Yes. The flavor is even better the next day. Cool it quickly, store it in shallow containers, and add extra broth when reheating. For the creamiest texture, stir in a splash of cream after reheating.
Can I use half and half instead of heavy cream?
You can, and the soup will be lighter. Keep the heat low after adding it so the soup does not separate, and stir often until it is heated through.
Creamy Chicken and Wild Rice Soup
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 3 carrots peeled and diced
- 3 celery ribs diced
- 3 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 tsp minced fresh rosemary
- 2 tsp fresh thyme leaves
- 1 tsp kosher salt plus more to taste
- cracked black pepper to taste
- 6 cup low-sodium chicken broth plus up to 2 cups more to thin
- 1 cup wild rice blend uncooked and rinsed
- 2 boneless skinless chicken breasts about 1 pound, cut into small pieces
- 1 cup heavy whipping cream
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Cook the onion, celery, and carrots about 5 minutes until the onion is translucent.
- Stir in the garlic, flour, rosemary, thyme, salt, and pepper and cook 1 to 2 minutes.
- Pour in the broth, add the wild rice, and bring to a boil.
- Reduce the heat to medium-low, cover, and simmer about 30 minutes, stirring now and then.
- Add the chicken and simmer 10 to 15 minutes until the chicken is cooked through and the rice is tender.
- Stir in the cream and cook about 5 minutes. Season to taste and add more broth if the soup is too thick.
