There’s something about a bowl of warm, silky soup that just feels like a hug from the inside, and this Creamy Chicken and Wild Rice Soup Recipe delivers exactly that. It’s packed with comforting veggies, tender chicken, and that perfect touch of lemony brightness to keep things lively.
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Why You'll Love This Recipe
I absolutely adore this soup because it hits all the notes: creamy, hearty, fresh, and just a little bit rustic thanks to the wild rice. When I make it, I’m always reminded how simple ingredients can come together into something so satisfying.
- Comfort in every spoonful: The blend of tender chicken and chewy wild rice gives it a perfect, hearty texture without feeling too heavy.
- Fresh herbs and lemon zest: They bring brightness that balances the creamy richness beautifully.
- One-pot ease: You can whip this up in under an hour, perfect for busy weeknights or make-ahead meals.
- Versatility: It’s equally wonderful served as a dinner centerpiece or a comforting lunch paired with crusty bread.
Ingredients & Why They Work
Each ingredient in this Creamy Chicken and Wild Rice Soup Recipe plays a crucial role—some for flavor, others for texture, but all coming together for a bowl of soup that just feels “right.” Here are some things to keep in mind when shopping and prepping.
- Olive oil: Adds depth and helps soften the veggies without overpowering flavors.
- Onion, celery, carrots: Classic soup base that brings natural sweetness and crunch.
- Garlic: Brings warmth and complexity in just a little burst.
- Fresh thyme and rosemary: The heroes of herbal freshness here, offering an aromatic lift.
- Chicken stock: Using a quality store-bought or homemade stock makes a huge difference—you’ll taste the difference!
- Wild rice mix: I love Lundberg’s Wild Blend® for its great texture and nutty flavor, but any wild rice mix works.
- Cooked shredded chicken: Rotisserie chicken is my shortcut for big flavor and ease—no fuss.
- Cornstarch: For that silky finish without heaviness—just enough to thicken.
- Heavy cream: Enriches the soup with a lovely smoothness but feels balanced thanks to the lemon.
- Lemon juice: The secret brightener that stops the soup from feeling too rich and keeps things fresh.
Make It Your Way
One of the things I love most about this Creamy Chicken and Wild Rice Soup Recipe is how easy it is to tweak. Whether you want it a little spicier, lighter, or packed with extra veggies, this soup takes it all in stride.
- Variation: I sometimes swap the heavy cream for coconut cream—adds a subtle sweetness and makes it dairy-free, perfect for guests with dietary preferences.
- Spice it up: A pinch of cayenne pepper really wakes up the flavors without being overpowering. I like adding it with the first sauté for a gentle kick.
- Veggie boost: Feel free to toss in chopped mushrooms or peas during the last 10 minutes of simmering for an extra pop of color and nutrients.
- Protein swap: If chicken isn’t your thing, shredded turkey or even cooked white beans work beautifully in this soup.
Step-by-Step: How I Make Creamy Chicken and Wild Rice Soup Recipe
Step 1: Sauté the Veggie Trio
Start by heating olive oil in a large Dutch oven over medium-high heat until it shimmers. Then add your diced onion, celery, and thinly sliced carrots. I usually cook them about 5 minutes, stirring occasionally, until they soften and start to smell sweet—that’s your cue to move on without letting them brown or burn.
Step 2: Infuse Aromatics and Seasonings
Next, stir in minced garlic, chopped fresh thyme, and whole rosemary sprigs. Cook just 30 to 60 seconds until the garlic becomes fragrant (don’t skip this step—it's magic!). Immediately season everything with salt, pepper, and if you like a bit of heat, a teaspoon of cayenne pepper. This layer of flavor sets the tone for the whole soup.
Step 3: Add Stock, Rice, and Chicken
Pour in your chicken stock, but save a small splash for later (that’s for the cornstarch slurry). Give the pot a good scrape to lift all those tasty browned bits stuck on the bottom. Then add the wild rice mix and shredded cooked chicken. Bring everything to a gentle boil before lowering the heat to a medium-low simmer.
Step 4: Simmer Until Perfect
Let the soup simmer for 40 to 50 minutes, stirring occasionally so the rice cooks evenly and the flavors develop together. You’re looking for the rice to be tender but with a little chew—that’s the “wild” in wild rice showing off.
Step 5: Creamy Finish
Whisk the reserved splash of stock with your cornstarch to make a smooth slurry. Gradually stir it into the soup along with the heavy cream. Keep simmering for 3 to 5 minutes until the soup thickens lightly and gains that irresistible glossy sheen. I add the slurry slowly while stirring to avoid over-thickening—stop as soon as it coats the back of a spoon.
Step 6: Brighten and Taste
Take the soup off the heat, stir in fresh lemon juice, then taste. Adjust salt, pepper, or lemon to your liking—it’s all about balancing richness with brightness. Serve warm, ideally with crusty bread to soak up every last bit.
Top Tip
From making this soup dozens of times, I've learned a few key things that really make a difference. These simple tips will help you nail that perfect creamy texture and rich flavor without any fuss.
- Don’t skip the slow simmer: Letting the wild rice gently cook for close to an hour brings out its nuttiness and perfect chewiness—don’t rush this step.
- Reserve that stock: The stock you set aside for the slurry avoids lumps and lets you control how thick the soup gets. Adding it gradually helps avoid going too thick.
- Fresh herbs last: Adding thyme and rosemary early builds flavor, but if you want an even fresher punch, toss a little extra fresh thyme right before serving.
- Brighten at the end: Lemon juice is your best friend here. I always add it off-heat so its brightness doesn’t cook off, keeping the soup lively and balanced.
How to Serve Creamy Chicken and Wild Rice Soup Recipe
Garnishes
I like to keep it simple and fresh—just a sprinkle of chopped parsley or some finely sliced green onions adds color and a subtle fresh kick. Sometimes I add a swirl of extra cream or a few cracked black peppercorns on top for visual appeal and richness.
Side Dishes
Crusty bread is an absolute must in my book—something like a French baguette or sourdough to soak up every tasty bit. For a fuller meal, I sometimes serve a light arugula salad dressed with lemon and olive oil on the side.
Creative Ways to Present
For special occasions, I’ve ladled this soup into hollowed-out mini pumpkins or large bread bowls—it’s an instant crowd-pleaser and adds a cozy charm. Plus, it keeps the soup warm longer, which I love when entertaining.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 3 days. It tends to thicken as it sits, so before reheating, I add a splash of warm chicken stock or water to loosen it back up to that perfect creamy consistency.
Freezing
This soup freezes pretty well, but I recommend freezing it before adding the cream and cornstarch slurry. When ready to eat, thaw it overnight, then reheat gently on the stove and add the slurry and cream fresh for best texture and flavor.
Reheating
I warm leftovers slowly over medium-low heat, stirring often to prevent sticking or burning. Add cream and slurry at the end so that silky texture shines through without curdling or separating—this little step makes reheated soup taste nearly as good as fresh!
Frequently Asked Questions:
Absolutely! White rice cooks faster and will give you a softer texture. Just reduce the simmer time to about 25–30 minutes so it doesn’t become mushy. Wild rice has a nuttier flavor and chewier bite, but white rice is a fine substitute if that’s what you have on hand.
This recipe as written isn’t dairy-free because of the heavy cream, and it uses chicken, so it’s not vegan. However, you can make it dairy-free by replacing heavy cream with coconut cream or cashew cream and use vegetable broth and plant-based chicken alternatives or beans to make it vegan.
Yes! Start by sautéing the vegetables and aromatics on the stove, then transfer everything to a slow cooker along with chicken stock, wild rice, and chicken. Cook on low for about 4–5 hours or until rice is tender. Add your cornstarch slurry and cream at the end, cooking on high for 15 minutes to thicken.
It’s common for creamy soups to thicken in the fridge. When reheating, add small amounts of warm chicken stock or water and stir well until you reach your desired consistency. Avoid microwave reheating on high to prevent separation—stove reheating with gentle heat is best.
Final Thoughts
This Creamy Chicken and Wild Rice Soup Recipe is one of those dishes I always come back to because it feels like pure comfort wrapped up in every spoonful. It’s easy enough for a weeknight but special enough when you want to impress yourself or guests without stress. I hope you’ll give it a try and find it as heartwarming and reliable as I do—plus, it makes your kitchen smell amazing while it cooks!
Print
Creamy Chicken and Wild Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A cozy, creamy one-pot Chicken and Wild Rice Soup loaded with carrots, celery, onions, fresh herbs, and tender shredded chicken. Thickened just enough for a silky spoonful and brightened with a squeeze of lemon, this soup is a cold-weather comfort food classic perfect for weeknight dinners, make-ahead lunches, or easy entertaining.
Ingredients
Main Ingredients
- 1 ½ tablespoon olive oil
- ½ cup onion (diced)
- ½ cup celery stalk (diced)
- ½ cup carrots (thinly sliced)
- 2 cloves garlic (minced)
- ½ tablespoon fresh thyme (chopped)
- 2 sprigs rosemary
- Salt and pepper (to taste)
- 1 teaspoon cayenne pepper (optional)
- 5 cups chicken stock
- ½ cup wild rice mix (I recommend Lundberg’s Wild Blend®)
- 1 ½ cups cooked and shredded chicken (like rotisserie)
- 2 tablespoons cornstarch
- ¼ cup heavy cream
- 1 tablespoon lemon juice
Instructions
- Heat the oil: Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sauté vegetables: Add diced onion, celery, and thinly sliced carrots; sauté for about 5 minutes until slightly softened.
- Add herbs and garlic: Stir in minced garlic, chopped fresh thyme, and rosemary sprigs; cook for 30 to 60 seconds until fragrant. Season with salt, pepper, and cayenne pepper if using.
- Add stock and scrape: Pour in the chicken stock, reserving a splash for the cornstarch slurry. Scrape up any browned bits from the bottom of the pot for extra flavor.
- Add rice and chicken: Stir in the wild rice mix and shredded cooked chicken. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 40 to 50 minutes, stirring occasionally, until the rice is tender-chewy.
- Make and add slurry: Whisk the reserved chicken stock with cornstarch to make a slurry. Stir it into the soup along with the heavy cream. Simmer for 3 to 5 minutes until the soup thickens and becomes glossy, adding the slurry gradually until the soup just coats the back of a spoon.
- Finish with lemon: Remove the pot from heat and stir in lemon juice. Taste and adjust seasoning with salt, pepper, and additional lemon juice as desired.
- Serve: Serve the soup warm with crusty bread. If it thickens as it sits, loosen with a splash of warm chicken stock. For make-ahead use, add the slurry and cream after reheating to maintain the best texture.
Notes
- This soup is a comforting cold-weather staple perfect for weeknight dinners and make-ahead lunches.
- Using rotisserie chicken saves time and adds great flavor.
- Adding the cornstarch slurry gradually ensures the perfect creamy thickness without over-thickening.
- Fresh herbs like thyme and rosemary provide aromatic depth, but dried herbs can be substituted at 1 teaspoon thyme and 1 teaspoon rosemary.
- If wild rice is unavailable, substitute with a wild rice blend or a combination of wild and brown rice but adjust cooking time accordingly.
- To keep the soup gluten free, ensure the chicken stock and all ingredients are verified gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 268 kcal
- Sugar: 5 g
- Sodium: 331 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 43 mg
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