Creamy Chicken Wild Rice Soup takes me straight to the kind of dinner I want on a cold evening. There is something about a pot of chicken soup with tender rice and a creamy broth that makes the whole kitchen feel warmer.
I keep this version fairly simple. Chicken, wild rice, a few vegetables, broth, and cream are really all you need to make a satisfying pot of soup.
The wild rice gives the soup a little more texture than regular white rice, and the chicken makes it filling enough for dinner. Once the cream goes in, everything comes together into a rich but comforting bowl.
I usually serve it with warm bread and call it a meal. It is also one of those soups that tastes even better when you have a bowl waiting for you the next day.
Why You Will Love This Recipe
Creamy Chicken Wild Rice Soup has a rich, comforting texture without needing a complicated ingredient list. The wild rice stays pleasantly chewy while the chicken and vegetables make every spoonful hearty.
Wild rice is the star here because it gives the soup a slightly nutty flavor and a texture that holds up well in the creamy broth.
The vegetables add plenty of flavor without taking over the soup. Carrots, celery, onion, and garlic create a simple base that works beautifully with the chicken and cream.
Ingredients for Creamy Chicken Wild Rice Soup
For the Soup
- Chicken breast: Use 1 large boneless, skinless chicken breast, about 1 to 1½ pounds.
- Wild rice: Use 1 cup uncooked wild rice, rinsed well before cooking.
- Chicken broth: Use 6 cups for the soup base.
- Heavy cream: Use 1 cup for a rich, creamy finish.
- Carrots: Use 2 medium carrots, diced.
- Celery: Use 2 celery stalks, diced.
- Onion: Use 1 small onion, diced.
- Garlic: Use 2 cloves, minced.
- Butter: Use 2 tablespoons for cooking the vegetables.
- Thyme: Use ½ teaspoon dried thyme.
- Salt and black pepper: Add to taste.
How to Make Creamy Chicken Wild Rice Soup
- Prepare the ingredients: Rinse the wild rice under cool water and drain it well. Dice the onion, carrots, and celery into small pieces, mince the garlic, and cut the chicken breast into bite-sized pieces so everything is ready before you start cooking.
- Cook the vegetables: Heat a large pot or Dutch oven over medium heat and add the butter. Once it melts, add the onion, carrots, and celery and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
- Add the garlic and chicken: Stir the minced garlic into the vegetables and cook for about 30 seconds until fragrant. Add the chicken pieces, season with salt, black pepper, and thyme, and cook for about 4 to 5 minutes, stirring occasionally, until the outside of the chicken is no longer pink.
- Add the wild rice and broth: Stir the rinsed wild rice into the pot, then pour in the chicken broth. Scrape the bottom of the pot gently with a wooden spoon to loosen any flavorful pieces that may have formed while cooking the chicken and vegetables.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot partially with a lid. Let the soup simmer for about 40 to 45 minutes, or until the wild rice is tender and the chicken is completely cooked through. Cooking time can vary slightly depending on the wild rice, so check the package directions if needed.
- Check the rice and chicken: Once the rice has opened and become tender with a slightly chewy texture, check a piece of chicken to make sure it is fully cooked. If the rice still feels too firm, continue simmering for a few more minutes before adding the cream.
- Add the cream: Reduce the heat to low and slowly pour in the heavy cream while stirring the soup. Let it warm gently for about 5 minutes so the cream blends into the broth and creates a smooth, creamy texture.
- Adjust the consistency: The wild rice will continue absorbing some of the broth as the soup sits. If the soup seems too thick, add a little extra chicken broth or water and stir until it reaches the consistency you prefer.
- Taste and season: Taste the soup and add more salt, black pepper, or thyme if needed. Give it another minute or two over low heat if you want the flavors to come together a little more.
- Serve hot: Ladle the soup into bowls and finish with a little freshly cracked black pepper or chopped parsley if you have some on hand. Serve it right away while the broth is creamy and hot.
What to Serve Creamy Chicken Wild Rice Soup
Creamy Chicken Wild Rice Soup is hearty enough that I usually do not serve anything complicated with it. Crusty bread is my favorite because you can use it to scoop up the creamy broth and tender vegetables.
A warm dinner roll or garlic bread works just as well. If you want something fresh on the side, a simple green salad with a light vinaigrette gives you a nice contrast to the rich soup.
You could also serve roasted vegetables such as broccoli or green beans if you are making dinner for a larger group. Keep the seasoning simple so the vegetables do not compete with the creamy wild rice soup.
For an easy weeknight meal, though, soup and warm bread are enough. That is usually how I serve it.
How to Store and Reheat
Store leftover Creamy Chicken Wild Rice Soup in an airtight container in the refrigerator for 3 to 4 days. The wild rice will absorb more of the broth as it sits, so expect the soup to become noticeably thicker after chilling.
When reheating, add a splash of chicken broth or milk to loosen the soup before warming it. Reheat it gently in a saucepan over medium-low heat, stirring occasionally until it is hot throughout.
Avoid boiling the creamy soup, since high heat can cause the cream to separate and change the texture. If the soup becomes too thick, keep adding small amounts of broth until it reaches the consistency you like.
Individual portions can also be reheated in the microwave. Use short intervals and stir between each one so the creamy broth heats evenly.
If you are planning to make this soup ahead of time, you can cook the wild rice separately and add it when serving. This helps keep the rice from absorbing too much broth while the soup sits.
Ingredients
Method
- Prepare all ingredients and vegetables before cooking.
- Cook the onion until softened, then add garlic and cook until fragrant.
- Add the chicken and seasonings, then cook until the chicken is lightly browned.
- Pour in the chicken broth and add the remaining recipe ingredients.
- Bring the soup to a gentle boil, then reduce heat and simmer until the chicken and vegetables are tender.
- Remove the chicken if whole, shred it into bite-sized pieces, and return it to the pot.
- Add the final ingredients such as pasta, rice, spinach, or cream at the appropriate stage and cook until tender.
- Taste the soup and adjust salt and black pepper to your preference.
- Let the soup rest briefly so the flavors come together.
- Ladle into bowls and serve hot with the suggested toppings or bread.
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