This Creamy Chicken Wild Rice Soup is a hearty, comforting recipe made with tender chicken, wild rice, fresh vegetables, and a rich, homemade cream base. Perfect for weeknight dinners, meal prep, and cold-weather cooking, this classic chicken and wild rice soup delivers a thick, cozy texture with simple pantry ingredients. Ideal for families, gluten-free cooking, and anyone looking for a warm, filling creamy chicken soup packed with flavor and nourishing ingredients.

Table of Contents

Ingredients

Soup Base

1 Tablespoon extra-virgin olive oil
2 medium carrots, finely chopped (about 1 cup)
2 ribs celery, finely chopped
1 shallot or small yellow onion, chopped
Salt and pepper
3 cloves garlic, minced or pressed
1 teaspoon poultry seasoning
½ teaspoon dried thyme
6 cups chicken stock or broth (plus more for reheating if needed)
1 lb chicken breasts (about 2 breasts), sliced in half
1 cup wild blend rice

Cream Mixture

½ cup butter or vegan butter
½ cup gluten-free flour blend
2 cups milk (any kind)

Instructions

Sauté the vegetables.
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add carrots, celery, and shallot or onion. Season with salt and pepper. Cook for 8–10 minutes until the vegetables soften. For faster softening, cover with a lid and add a splash of broth or water. Add the garlic, poultry seasoning, and thyme; cook for 1–2 minutes until fragrant.
Cook the chicken.
Pour in the chicken stock or broth. Increase heat to high, cover, and bring to a boil. Add the halved chicken breasts, cover again, and reduce heat to low. Simmer for 10–12 minutes, or until the chicken is fully cooked. Remove chicken to a cutting board; once cool, chop or shred. Refrigerate until needed.
Cook the rice.
Stir the wild rice into the pot. Cover and simmer for 20–30 minutes, stirring occasionally, until the rice is al dente.
Make the cream mixture.
When the rice has about 10 minutes left, melt the butter in a saucepan over medium heat. Add the gluten-free flour and whisk for 1 minute. Slowly pour in the milk while whisking to form a smooth sauce. Switch to a spatula and cook for 1–2 minutes until thickened. Remove from heat and cover.
Finish the soup.
Slowly whisk the cream mixture into the pot. Add the shredded chicken. Simmer for 5 minutes, stirring often, until the soup thickens and the rice is tender. Taste and adjust seasoning. Remove from heat and let rest 5–10 minutes before serving.

Tips

For the best texture, avoid overcooking the rice—wild rice blends can become mushy.
Keep extra broth on hand; the soup thickens significantly as it cools.
Shred the chicken finely so it blends smoothly into the creamy broth.
If the soup becomes too thick during reheating, thin it with broth or milk.

Variations and Substitutions

Protein: Use leftover turkey, rotisserie chicken, or cooked shredded chicken.
Dairy-Free: Substitute vegan butter and unsweetened dairy-free milk.
Rice Options: Use pure wild rice or long-grain brown rice; adjust simmering time accordingly.
Vegetables: Add mushrooms, spinach, or corn for extra volume.
Seasoning: Add rosemary or bay leaf for deeper flavor.

FAQs

Can I make this ahead?
Yes. The soup reheats well, though it may thicken. Add broth to thin as needed.

Can I freeze it?
Freezing is possible, but the texture of dairy-based soups may change. Freeze before adding the cream mixture for best results.

What type of rice works best?
A wild rice blend provides good texture and color, but pure wild rice is also excellent.

Why did my soup get too thick?
Wild rice continues to absorb liquid. Add extra broth to reach your desired consistency.

Serving Suggestions

Serve with crusty bread, gluten-free rolls, or garlic toast.
Pair with a simple green salad for a balanced meal.
Add fresh parsley or cracked black pepper for garnish.

Why You’ll Love This Recipe

This creamy chicken wild rice soup is hearty, comforting, and packed with flavor. With tender vegetables, rich broth, and perfectly cooked wild rice, it’s an ideal cold-weather meal that reheats beautifully and works well for meal prep or family dinners.