Name: Creamy Chicken and Wild Rice Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
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

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.

A white bowl holds creamy soup with visible layers of shredded chicken, wild rice grains, and diced orange carrots mixed throughout the light yellow broth. The soup's texture looks thick and chunky, with small green herb leaves sprinkled on top. A silver spoon dips into the soup, lifting a mix of chicken, rice, and carrot pieces. Around the bowl, there are small wooden bowls with seeds and spices, some garlic bulbs, lemon slices, and fresh herb sprigs, all set on a white marbled surface. The scene includes a red cloth near the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken and Wild Rice Soup Recipe
Top Tip
How to Serve Creamy Chicken and Wild Rice Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken and Wild Rice Soup Recipe

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.

Flat lay of a small white ceramic bowl of golden olive oil, a small white bowl of diced white onion, a small white bowl of diced celery stalks with bright green color, a small white bowl of thinly sliced vibrant orange carrots, two peeled garlic cloves, a few sprigs of fresh green thyme, two fresh rosemary sprigs, a small white bowl of wild rice mix with dark and light grains, a small white bowl of shredded cooked chicken with juicy texture, a small white bowl of smooth white cornstarch powder, a small white bowl of heavy cream, a fresh bright yellow lemon quarter, and two whole uncracked brown eggs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A large black pot with a speckled texture holds a layered mixture of ingredients. The bottom layer is a yellow broth with small chunks of orange, light green vegetables, and herbs. On top of the broth, there are two main layers: shredded light beige chicken on the right side, and a pile of dry multicolored wild rice with red, white, and dark grains sitting slightly over the chicken and broth. Around the pot, there are wooden spoons holding rice, fresh sprigs of green thyme, lemon slices on a white plate, garlic bulbs, and a small bowl of crushed red pepper flakes, all placed on a dark brown wooden surface. photo taken with an iphone --ar 2:3 --v 7

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

Creamy Chicken and Wild Rice Soup - Serving Suggestion

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:

Can I use white rice instead of wild rice?

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.

Is this soup dairy-free or vegan-friendly?

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.

Can I prepare this soup in a slow cooker?

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.

How do I prevent the soup from becoming too thick when reheated?

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!