Creamy Chicken and Wild Rice Soup is a comforting blend of tender chicken, earthy mushrooms, and hearty wild rice in a rich, creamy broth. Perfect for chilly days, this easy-to-make soup will quickly become a family favorite.
You'll also love my other comforting soup recipes- French onion soup, creamy tomato tortellini soup and this hearty minestrone.
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⭐️ Why this recipe works
- Balanced Flavor: The combination of wild rice, vegetables, and tender chicken creates a hearty and flavorful soup.
- Creamy Texture: Heavy cream and a bit of flour give the soup a rich, creamy consistency without being too heavy.
- Versatile Cooking Methods: This recipe can be made on the stovetop, in a slow cooker, or in an Instant Pot, adapting to different cooking preferences.
- Comfort Food: Perfect for cold days and comforting for the whole family.
🧾 Ingredient notes
- Olive Oil: Used for sautéing the vegetables, adding a healthy fat component.
- Onion, Carrots, Celery: Form the classic mirepoix base, providing depth of flavor.
- Garlic: Adds aromatic flavor.
- Mushrooms: Enhance the umami flavor and add texture.
- Chicken Breasts: Provide lean protein.
- Wild Rice: Adds a nutty flavor and chewy texture.
- Chicken Broth: Forms the base of the soup, providing a savory flavor.
- Heavy Cream: Adds creaminess and richness to the soup.
- All-Purpose Flour: Helps thicken the soup.
- Dried Thyme and Rosemary: Add earthy, herbal notes.
- Salt and Pepper: Season the soup to taste.
- Fresh Parsley: Optional garnish for freshness and color.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Creamy Chicken Wild Rice Soup recipe step-by-step
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes. Add the garlic and mushrooms, and cook for an additional 3-4 minutes until the mushrooms are tender.
- Cook Chicken: Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Add Rice and Broth: Stir in the wild rice, dried thyme, and dried rosemary. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is tender.
- Make Creamy Base: In a small bowl, whisk together the heavy cream and flour until smooth. Slowly stir this mixture into the soup. Continue to simmer for another 10 minutes, stirring occasionally, until the soup has thickened.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
📖 Substitutions and variations
- Chicken: Substitute chicken breasts with thighs for a juicier texture.
- Rice: Use brown rice or white rice instead of wild rice if preferred.
- Vegetables: Add or replace vegetables with your favorites, such as bell peppers or spinach.
- Cream: For a dairy-free option, use a non-dairy cream substitute. *Coconut milk won't be very good in this recipe, so it's best to avoid it.
- Herbs: Fresh herbs can replace dried herbs for a more vibrant flavor.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Thickening Without Flour: If you prefer a gluten-free option, you can use cornstarch mixed with water instead of flour to thicken the soup.
- Enhancing Flavor: For an extra depth of flavor, consider adding a splash of white wine when sautéing the vegetables.
- Resting Time: Let the soup sit off the heat for 10 minutes before serving to allow the flavors to meld together better.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 4 days.
- Freezer: Place the soup in a freezer-safe bag or container for longer storage and freeze for up to 3 months.
- Reheat: To reheat, thaw the soup in the fridge overnight if frozen, then warm it on the stove over medium heat until heated through, stirring occasionally. Add a bit of broth if the soup is too thick.
❓Recipe FAQ's
Yes, using rotisserie chicken is a great shortcut. Simply shred the chicken and add it to the soup after the rice is cooked.
Yes, you can use leftover cooked rice. Add it towards the end of the cooking process along with the cream and flour mixture, and simmer until the soup is heated through.
Yes, you can sauté the vegetables in the Instant Pot, add all ingredients except the cream and flour, and cook on high pressure for 25 minutes. Release the pressure, then add the cream and flour mixture, and sauté until thickened.
To prevent curdling, make sure to slowly whisk the cream and flour mixture into the hot soup and stir continuously. Also, avoid boiling the soup after adding the cream.
You can add vegetables like potatoes, corn, or peas to make the soup more filling. You can also add beans such as white beans or chickpeas for extra protein and fiber.
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Creamy Chicken Wild Rice Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup wild rice, rinsed
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish, optional
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes. Add the garlic and mushrooms, and cook for an additional 3-4 minutes until the mushrooms are tender.
- Cook Chicken: Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Add Rice and Broth: Stir in the wild rice, dried thyme, and dried rosemary. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is tender.
- Make Creamy Base: In a small bowl, whisk together the heavy cream and flour until smooth. Slowly stir this mixture into the soup. Continue to simmer for another 10 minutes, stirring occasionally, until the soup has thickened.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
Notes
- Rice Cooking Time: Wild rice can take longer to cook than other types of rice. Ensure it's fully cooked before adding the cream mixture.
- Mushroom Variety: Feel free to use a mix of mushrooms, such as cremini or shiitake, to add more depth of flavor.
- Thickening Tip: Add an extra tablespoon of flour to the cream mixture if you prefer a thicker soup.
- Storage: This soup keeps well in the refrigerator for up to 3 days. It can also be reheated gently on the stovetop or in the microwave.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
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