Creamy, flavorful, and filling Chicken Wild Rice Soup warms up the coldest of days. Simple and satisfying, this homemade soup is a welcome addition to your weeknight dinner rotation.
Creamy Chicken and Rice Soup
Creamy soups are always a good idea when you’re craving something warm and cozy! This homemade chicken and wild rice soup is no exception – it’s an easy to make and comforting dinner perfect for chilly nights.
Made with heavy cream, shredded chicken, and filling wild rice, it’s like a flavorful hug in a bowl!
Why You’ll Love this Chicken and Wild Rice Soup Recipe:
- FLAVORFUL: Each bite features rosemary, sage, thyme, and garlic – a winning flavor combination every time.
- FILLING: With plenty of wild rice and chicken, this soup totally hits the spot and keeps you full. It’s a meal all on it’s own!
- EASY: This homemade soup comes together quickly and easily with simple ingredients and easy to follow instructions.
Even the pickiest of eaters will be asking for seconds!
How to Make Chicken Wild Rice Soup
Be sure to see the recipe card below for full ingredients & instructions!
- Sear the chicken and remove from the pot.
- Sauté and season the vegetables.
- Add the garlic, wild rice, flour, and wine.
- Pour in the chicken broth.
- Place the chicken back in the pot.
- Boil, then cover and simmer for 45 minutes.
- Shred the chicken.
- Stir in the heavy cream, season, and serve.
Boneless, skinless chicken breasts are my personal favorite cut of meat to use for this recipe, but chicken thighs work too. If using chicken thighs, note that the meat will be dark and won’t shred the same as white meat.
For best results, use wild rice in this soup recipe. Brown rice can be used in a pinch, but it won’t offer the same texture and heartiness as wild rice.
Yes! Be sure to check out the steps HERE for Crockpot Chicken Wild Rice Soup.
Sure can! Pour the soup into freezer-safe containers, let the soup cool to room temperature, and freeze for up to 3 months. Because this soup is cream-based, I recommend reheating it on the stovetop instead of the microwave.
It doesn’t get much better than a well-rounded meal made in one pot!
Recipe Tips and Notes
- 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, the rice will need much more time to fully cook through.
No matter the season, this chicken wild rice soup is a family favorite recipe.
How can I make this soup gluten free?
To make this soup gluten free, replace the flour with cornstarch or use an equal amount of gluten free flour.
Can I use turkey instead of chicken?
Yes! This is a wonderful way to use up any leftover turkey you have on hand. Shred or slice the turkey and add it to the soup in step 6.
Can I make this soup without cream?
For a luxuriously rich soup, heavy cream is best. Instead of heavy cream, try whole milk or half-and-half, or for a dairy free (but not as rich) option, use unsweetened almond milk.
Featuring a creamy broth, lots of herbs, hearty wild rice, and white meat chicken, this from scratch soup has it all!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Wild Rice Soup Recipe
- 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
- 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