As soon as the cold weather hits, you’ll find me cooking up some of this chicken wild rice soup! It’s loaded with shredded chicken breast, hearty wild rice, and sauteed veggies in the richest, creamiest broth EVER. I can’t just have one bowl of this soup – I always go back for seconds!
Soup can sometimes be a little…boring. But not this chicken wild rice soup! Seriously, when I first made it for my family, they couldn’t believe how good it was. Even my picky eaters loved it. And not only is it tasty, but it’s also so easy to make! Once the chicken and veggies are cooked, it’s just a matter of adding in the wild rice and simmering until tender – it’s that simple.
What’s in This Chicken Wild Rice Soup Recipe?
This recipe is SO delicious that I let it break my ‘no more than 10 ingredients’ rule. But it’s worth it! Each ingredient adds tons of flavor to this creamy soup, and I can’t imagine leaving any of them out.
- Chicken: Boneless, skinless chicken breasts are my personal favorite cut of meat to use for this recipe, but chicken thighs work, too! Thighs might not shred as well, but they’ll still be delicious.
- Butter: Use unsalted butter to brown the chicken and soften the veggies.
- Spices: Season the soup with kosher salt, black pepper, thyme, sage, rosemary, and garlic.
- Veggies: Every good soup has carrots, onions, and celery as the base! They add color and tons of flavor to the broth.
- Wild Rice: While not *technically* a “true rice” (it’s actually a grass), wild rice is a staple in this soup. It has the most delicious nutty flavor and chewy texture!
- Flour: All-purpose flour helps thicken the soup. If you prefer a thinner broth, feel free to leave it out.
- White Wine: Adds a nice depth of flavor to your chicken and wild rice soup.
- Chicken Broth: Use low-sodium chicken broth as the base for this soup. Feel free to use a store-bought version or make your own at home.
- Heavy Cream: Makes the soup rich and creamy!
Variations To Try
I’ve tried a couple of variations for this recipe over the years, including adding some chopped bacon for extra flavor. It adds a nice salty crunch to the creamy soup. Another variation is using brown rice instead of wild rice – it works great in a pinch, but the texture isn’t quite the same. Orzo pasta is also a good substitute for the rice! You can also swap out the white wine for extra chicken broth if you prefer.
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How to Store and Reheat
Store your creamy chicken wild rice soup in an airtight container in the refrigerator for up to 3 days. To reheat, heat on the stove over medium heat until warmed through. You might need to add a little extra broth or water to thin out the soup if it thickens when refrigerated.
How to Freeze
I always make extra of this soup to freeze! Freeze the soup in individual portions or a larger (freezer-safe) container for a family-sized meal. It’ll be good in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating it as above.
Notes and Tips
- To save time, shred a rotisserie chicken and add it to the soup in step 6.
- When choosing a wine for savory soups, reach for a drier white wine like Sauvignon Blanc. Sweet wines, like Riesling, will add a little too much sweetness to the broth.
- Keep the pot of soup covered for the full 45 minutes so the rice cooks more quickly. Left uncovered, it will need much more time to cook through fully.
- If you have leftovers, I recommend reheating them on the stove rather than the microwave. The microwave can separate the heavy cream and affect the soup’s texture.
Top Reader Review
“So so so good. The whole family liked it, even my picky 5 yr old. I had two bowls! Fantastic!” – Eric Stein
Chicken Wild Rice Soup Recipe
Ingredients
- 3 tablespoons unsalted butter divided
- 1 ½ pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- 2 carrots chopped
- 3 celery stalks chopped
- ½ onion chopped
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- 2 cloves garlic minced
- 1 cup wild rice
- ¼ cup all-purpose flour
- ¼ cup white wine
- 6 cups low-sodium chicken broth
- ¾ cup heavy cream
Instructions
- Heat 2 tablespoons of butter in a large pot over medium heat. Add the chicken breasts, ½ teaspoon salt, and pepper.3 tablespoons unsalted butter, 1 ½ pounds boneless, skinless chicken breasts, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Cook the chicken on each side for 3-4 minutes until browned, but not cooked through. Remove the chicken from the pot and set aside.
- To the same pot, add the remaining 1 tablespoon of butter. Once melted, add the carrots, celery, and onion. Sprinkle with ½ teaspoon salt and the dried herbs. Cook until the carrots are tender, about 6-7 minutes.2 carrots, 3 celery stalks, ½ onion, ¼ teaspoon dried thyme, ¼ teaspoon dried sage, ¼ teaspoon dried rosemary
- Add the garlic, wild rice, and flour and cook for another minute. Pour in the wine and cook for 1-2 more minutes.2 cloves garlic, 1 cup wild rice, ¼ cup all-purpose flour, ¼ cup white wine
- Gradually stir in the chicken broth.6 cups low-sodium chicken broth
- Place the chicken back into the pot. Bring the mixture to a boil. Once boiling, turn down the heat and let it simmer, covered, for about 45 minutes until the wild rice is cooked and the chicken is fork tender.
- Remove the chicken from the pot, shred it with 2 forks, and add the shredded chicken back into the pot.
- Pour in the heavy cream and give the soup a good stir. Season the soup to taste with salt and pepper and serve.¾ cup heavy cream
Notes
More Chicken and Rice Recipes We Love
- Crockpot Chicken Wild Rice Soup
- Chicken Fried Rice
- Vietnamese Chicken and Rice
- Spanish Chicken and Rice
- Cheesy Chicken Broccoli Rice Skillet
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
So so so good. The whole family liked it, even my picky 5 yr old. I had two bowls! Fantastic!
I love to hear when the kiddos like it! Thanks so much for sharing, Eric!