Chicken and Wild Rice Soup

Make a creamy chicken and wild rice soup that’s rich in flavor and perfect for a cozy meal. This easy one-pot recipe combines tender chicken, hearty wild rice, and fresh vegetables in a comforting broth. Ideal for meal prep, this soup reheats well and thickens over time. Whether you’re making it on the stovetop or in a slow cooker, it’s a great way to warm up with a homemade dish. Serve it with crusty bread or a side salad for a complete meal.

This hearty and comforting chicken and wild rice soup is packed with tender chicken, wholesome vegetables, and nutty wild rice in a rich, creamy broth. Perfect for a cozy meal, this one-pot recipe is easy to make and full of flavor.

Ingredients

• 4 tbsp unsalted butter
• 1 cup carrots, diced
• 1 cup yellow onion, diced
• 1 cup celery, chopped
• 3/4 cup wild rice
• 1/3 cup all-purpose flour
• 1 lb boneless chicken breast, cut into small cubes
• 8 cups low-sodium chicken broth
• 1/2 tsp salt (adjust to taste)
• 1 tsp ground black pepper (adjust to taste)
• 1 cup heavy whipping cream

Instructions

1. Sauté the vegetables – In a large soup pot or Dutch oven, melt the butter over medium heat. Add the carrots, onions, and celery. Cook until softened and lightly golden.
2. Add the flour – Stir in the flour and cook for about 2 minutes, stirring constantly, until the raw flavor disappears.
3. Add the rice and chicken – Stir in the wild rice and cubed chicken. Season with salt and pepper.
4. Simmer the soup – Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 30 minutes, or until the rice reaches your preferred texture.
5. Finish with cream – Reduce the heat to medium-low and slowly stir in the heavy cream, mixing until the soup is smooth and creamy.
6. Final touches – Let the soup cook for another 5 minutes. Taste and adjust seasoning if needed.
7. Serve hot – The soup will thicken as it cools. Reheat with a splash of broth if needed.

Tips for the Best Chicken and Wild Rice Soup

• For extra flavor, use homemade chicken broth or add a bay leaf while simmering.
• To save time, use rotisserie chicken instead of cooking raw chicken. Add it in the last 5 minutes.
• For a thicker soup, let it simmer longer, or add an extra tablespoon of flour when making the roux.
• If the soup is too thick, stir in more broth or cream until you reach the desired consistency.

Variations and Substitutions

• Make it dairy-free – Swap heavy cream for coconut milk or a dairy-free alternative.
• Use different proteins – Try turkey or leftover roasted chicken instead of fresh chicken breast.
• Add mushrooms – Sauté sliced mushrooms with the onions for extra depth of flavor.
• Make it gluten-free – Replace all-purpose flour with cornstarch or a gluten-free flour blend.

FAQs

Can I make this soup ahead of time?

Yes! This soup stores well in the refrigerator for up to 4 days. The rice will absorb liquid, so add extra broth when reheating.

Can I freeze this soup?

Yes, but it’s best to freeze it without the cream. Add the cream when reheating for a fresh, creamy texture.

How can I make this soup in a slow cooker?

Add all ingredients except for the flour, butter, and cream to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in a cornstarch slurry and cream at the end to thicken.

Serving Suggestions

• Serve with crusty bread or garlic butter rolls for a complete meal.
• Pair with a side salad for a lighter option.
• Garnish with fresh parsley or a sprinkle of grated Parmesan for extra flavor.

Why You’ll Love This Recipe

• One-pot meal – Easy cleanup and minimal effort.
• Rich and satisfying – A balanced blend of protein, vegetables, and creamy broth.
• Great for meal prep – Stays fresh for days and reheats well.
• Customizable – Adjust the thickness, spice level, or protein to your preference.

This chicken and wild rice soup is a comforting, flavorful dish that’s perfect for chilly days or when you need a nourishing meal.

Chicken and Wild Rice Soup

Servings

8

servings

Prep time

15

minutes

Cooking time

35

minutes

Ingredients

• 4 tbsp unsalted butter

• 1 cup carrots, diced

• 1 cup yellow onion, diced

• 1 cup celery, chopped

• 3/4 cup wild rice

• 1/3 cup all-purpose flour

• 1 lb boneless chicken breast, cut into small cubes

• 8 cups low-sodium chicken broth

• 1/2 tsp salt (adjust to taste)

• 1 tsp ground black pepper (adjust to taste)

• 1 cup heavy whipping cream

Directions

• Sauté the vegetables – In a large soup pot or Dutch oven, melt the butter over medium heat. Add the carrots, onions, and celery. Cook until softened and lightly golden.
• Add the flour – Stir in the flour and cook for about 2 minutes, stirring constantly, until the raw flavor disappears.
• Add the rice and chicken – Stir in the wild rice and cubed chicken. Season with salt and pepper.
• Simmer the soup – Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 30 minutes, or until the rice reaches your preferred texture.
• Finish with cream – Reduce the heat to medium-low and slowly stir in the heavy cream, mixing until the soup is smooth and creamy.
• Final touches – Let the soup cook for another 5 minutes. Taste and adjust seasoning if needed.
• Serve hot – The soup will thicken as it cools. Reheat with a splash of broth if needed.