Why You’ll Love This Recipe

This soup is the ideal balance of creamy, savory, and nutritious. The wild rice adds a nutty flavor and chewy texture, while the chicken and vegetables make it filling and satisfying. It’s easy to prepare, freezes well, and is perfect for meal prep or feeding a family. Plus, it’s a complete meal all on its own — no sides required.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (shredded or cubed)
Wild rice blend
Carrots
Celery
Onion
Garlic
Chicken broth
Butter or olive oil
All-purpose flour (for thickening)
Milk or cream
Thyme
Bay leaf
Salt
Black pepper
Fresh parsley (optional for garnish)

Directions

In a large pot, heat butter or olive oil over medium heat. Add chopped onion, carrots, and celery, and sauté for 5–7 minutes until softened.
Add garlic and cook for 1 minute more.
Stir in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in chicken broth until smooth.
Add wild rice, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until the rice is tender (about 35–45 minutes).
Stir in the cooked chicken and milk or cream. Simmer for another 5–10 minutes, until heated through and slightly thickened.
Adjust seasoning to taste. Remove bay leaf before serving.
Garnish with fresh parsley if desired.

Servings and timing

This recipe serves 6–8 people.

Prep time: 15 minutes
Cook time: 45–50 minutes
Total time: 1 hour

Variations

Dairy-Free: Use coconut milk or a plant-based cream alternative.
Gluten-Free: Omit flour and use cornstarch slurry or gluten-free flour to thicken.
Rotisserie Chicken: Use shredded rotisserie chicken for quicker prep.
Vegetarian Version: Use vegetable broth and add mushrooms or white beans in place of chicken.
Spicy Twist: Add a dash of cayenne or red pepper flakes for a kick.
Herb Swap: Use rosemary or sage in place of thyme for a different flavor profile.

Storage/Reheating

Store Chicken and Wild Rice Soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth or milk if the soup thickens too much. This soup also freezes well — allow it to cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use uncooked chicken in this soup?

Yes, add raw chicken breasts or thighs when you add the broth, then remove, shred, and return to the pot once fully cooked.

Do I have to use wild rice?

Wild rice adds texture and flavor, but you can substitute brown rice, white rice, or a wild rice blend if needed.

Can I make this soup in a slow cooker?

Yes. Add all ingredients except the milk and flour. Cook on low for 6–7 hours, stir in milk and thickener in the last 30 minutes.

What’s the best way to thicken the soup?

A flour-based roux is classic, but you can also use a cornstarch slurry for a gluten-free option.

How do I keep the cream from curdling?

Add the milk or cream after the soup has simmered and the heat is reduced to avoid curdling.

Can I make it ahead of time?

Yes, this soup stores and reheats very well, making it great for meal prep.

Is it okay to freeze the soup with milk or cream?

Yes, but the texture may slightly change. Stir well when reheating and add fresh cream if needed.

Can I use pre-cooked rice?

Yes, stir it in during the last 10 minutes of cooking to avoid overcooking.

What vegetables can I add?

Spinach, kale, mushrooms, or corn can be great additions.

Can I make it in an Instant Pot?

Yes. Cook rice and chicken on high pressure for 25 minutes, then stir in cream and thicken as needed after pressure release.

Conclusion

Chicken and Wild Rice Soup is a timeless, comforting dish that’s easy to prepare and full of nourishing ingredients. Whether you’re serving it on a chilly day or prepping a batch for the week ahead, this creamy soup is sure to become a household favorite. With its satisfying blend of textures and flavors, it’s everything you want in a one-pot meal.

Chicken and Wild Rice Soup

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Chicken and Wild Rice Soup is a creamy, hearty, and wholesome one-pot meal made with tender chicken, wild rice, vegetables, and a flavorful broth. Perfect for cozy dinners or meal prep.

Author: Laura
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6–8 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Lactose

Instructions

In a large pot, heat butter or olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Add garlic and cook for 1 more minute.
Stir in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in chicken broth until smooth.
Add wild rice, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 35–45 minutes, or until rice is tender.
Stir in cooked chicken and milk or cream. Simmer for another 5–10 minutes until heated through and slightly thickened.
Adjust seasoning to taste. Remove bay leaf before serving.
Garnish with fresh parsley if desired and serve hot.

Notes

Use rotisserie chicken for a quick shortcut.
For gluten-free, use cornstarch slurry instead of flour.
Dairy-free? Substitute with plant-based cream or coconut milk.
Wild rice adds texture, but other rice types can be used.
Soup thickens as it sits — add more broth or milk when reheating if needed.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4g
Sodium: 750mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 20g
Cholesterol: 55mg