Why You’ll Love This Creamy Chicken and Wild Rice Soup
- Thick, rich and creamy, without being too heavy.
- Easy to freeze or store for meal prep.
- Massive upgrade to canned soups like Progresso, Campbell, or even Panera!
- Classic flavors for the whole family.
- Perfectly balanced and pretty hands off once the rice starts cooking!
- Naturally gluten-free and easily made dairy-free.
Need another soup recipe? Try creamy white lasagna soup, sausage and gnocchi soup, or creamy chicken tortilla soup next.
Ingredients You’ll Need
- Chicken breast: I used boneless skinless chicken breasts, but you could also use chicken thighs. I love using thighs in soup like buffalo chicken chili.
- Mirepoix: a French term for a mixture of vegetables including onion, carrot, and celery. Buy frozen mirepoix to save time prepping!
- Mushrooms: any mushrooms work, but I like cremini.
- Garlic and thyme: for aroma and flavor. Fresh thyme is best!
- Wild rice: I like Minnesota Wild Rice. it can be hard to find at the store, so a blend of wild rice works too.
- Chicken Broth: low sodium is best so you can control the salt in the soup.
- Milk and cream: A perfect mixture to add enough cream without being too heavy. Swap these for full-fat canned coconut milk to keep it dairy-free.
- Tapioca starch: also called tapioca flour, which is a thickener like cornstarch. You can use tapioca, arrowroot starch, or cornstarch interchangeable. I use them to thicken a lot of soups like whole30 zuppa toscana.
How to Make Chicken and Wild Rice Soup
- Sear the Chicken. Cook the chicken in olive oil for 2-3 minutes until golden and crispy on the outside. It doesn’t have to be cooked all the way through. Remove from the pan.
- Saute the Veggies. Add the onion, carrots, celery, mushrooms, and garlic to the pot and saute for 2-3 minutes.
- Make a Roux. Sprinkle flour on top of the veggies and stir to coat.
- Add Broth and Rice. Pour the broth and rice on top and stir to combine. Nestle the chicken into the soup so it’s submerged. Bring it to a boil, then reduce to a simmer and cook with the lid on for 40-45 minutes.
- Shred the Chicken. Remove the chicken breasts to a clean cutting board and shred with two forks or cube into chunks then add it back to the soup.
- Add the Cream. Pour the cream and milk into the soup and stir to combine. Add more milk or broth to reach your desired consistency. Taste and add more salt and pepper as needed.
Molly’s Tips
- Taste at the end. Rice absorbs salt, so always season after simmering.
- Adjust thickness. Add more broth if the soup thickens after cooling.
- Don’t rush the simmer. Wild rice needs 40–45 minutes for the best texture.
- Wild rice absorbs broth at different rates depending on brand and age.
If your soup gets too thick at the end, simply add ½ cup to 1 cup extra broth or milk to loosen the texture.
Recipe Variations
- Spinach: Add chopped spinach at the end. It will wilt and add some greens to the dish like in creamy chicken gnocchi soup.
- No mushrooms: Omit the mushrooms if you don’t like them.
- Leftover chicken: Use leftover chicken or turkey by adding it to the end with the cream.
- Another rice: if you can’t find wild rice, you can use a wild rice mixture or plain rice. Adjust the simmer time in the recipe to match the package instructions.
- Dairy-Free: Use full-fat canned coconut milk and plant-based butter.
How to Store
Store leftover soup in an airtight container in the fridge for up to 4 days. The soup may absorb moisture as it chills in the fridge so add more broth to thin it out to your desired consistency.
To freeze this soup, cool completely then transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove or individual bowls in the microwave.
More Creamy Soup Recipes
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Creamy Chicken and Wild Rice Soup
A cozy, creamy chicken and wild rice soup packed with tender chicken, aromatic vegetables, and hearty wild rice simmered in a velvety broth. This comforting soup cooks in about an hour, can be made on the stove or in the crockpot, and includes dairy-free and gluten-free options.
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Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 1/2 lbs boneless skinless chicken thighs or chicken breasts
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 carrots peeled and cut into rounds
- 2 celery ribs diced
- 4 tablespoons unsalted butter
- 1/4 cup all purpose flour gluten-free if needed
- 8 oz cremini or button mushrooms sliced
- 2 teaspoons thyme leaves or 1 tsp dried thyme
- 1 teaspoon fresh sage chopped
- 1 cup wild rice
- 4-6 cups chicken bone broth or sugar free chicken broth
- 1 cup cups whole milk or full-fat coconut milk
- 1 cup heavy cream
- Kosher salt and pepper to taste
Instructions
- Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Sear on both sides for 4-5 minutes. It does not have to be cooked all the way through. Remove to a clean plate or cutting board.2 tablespoons olive oil, 1 1/2 lbs boneless skinless chicken thighs, Kosher salt and pepper to taste
- Turn the heat down to medium and add butter and stir to melt. Stir in the onion, carrots, celery, garlic, mushrooms, thyme, and sage. Saute for 3-4 minutes, until the vegetables are soft and fragrant.1 medium yellow onion, 4 cloves garlic, 2 carrots, 2 celery ribs, 8 oz cremini or button mushrooms, 2 teaspoons thyme leaves, 1 teaspoon fresh sage, 4 tablespoons unsalted butter
- Sprinkle the flour over the vegetables and stir to coat to the vegetables. Pour in the broth and stir in the wild rice until combined. Add the seared chicken and push down to submerge it in the broth.1/4 cup all purpose flour, 4-6 cups chicken bone broth or sugar free chicken broth, 1 cup wild rice
- Bring the soup to a rolling boil over medium-high heat then turn the heat down to low and simmer, with the lid on, for 40-45 minutes, until the rice is tender. Stop to stir the rice every 10 minutes so it doesn't stick to the bottom of the pot.
- Remove the chicken to a cutting board and shred with two forks or dice into small cubes then stir it back into the soup.
- Pour the heavy cream and milk into to the soup and stir to combine. Add more broth or milk to reach your desired consistency. Taste and add more salt and fresh cracked pepper to taste.1 cup cups whole milk, 1 cup heavy cream
- Serve warm with fresh thyme, sage leaves, or grated parmesan cheese.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Vegetables: this soup takes about an hour to cook so cut the vegetables into large enough chunks that they hold up to the cook time without turning mushy.
Cream. 2 cups of half and half also works.
Mushrooms. I’ve also made this with a gourmet mushroom blend. Any mushrooms will work!
Soaking rice: you can soak the wild rice in water for 3-4 hours before cooking. This will reduce the simmer time to 20-30 minutes.
Dairy-Free: Swap the whole milk and cream for 1 15-ounce can of full-fat coconut milk and use plant-based butter.
Wild Rice: I like to get true Wild Rice on Amazon because it can be hard to find it in stores. You can use a wild rice blend if you find that in your local grocery store. Do not use black rice. Wild rice has more of a chew texture (with a slight crunch) compared to normal rice. Simmer it and taste it to reach your desired consistency, but do not overcook.
Broth. The rice may absorb more broth as it cooks. Add up to 2 cups more of broth as needed after the rice cooks.
Crock Pot: Place the chicken in the bottom of the crock pot and season with salt and pepper. Add the thyme then layer the onion, celery, carrot, garlic, and mushrooms on top. Add the rice and cover everything with broth. Cook on high for 4-6 hours or on low for 6-8 hours. Remove the chicken and shred or chop then place it back in the crock pot. Mix the milk and tapioca flour to make a slurry and stir it into the soup. Turn the crock pot to high heat and stir until thickened.
Prep in Advance. Dice 1 medium 1 yellow, mince 4 cloves garlic, peel and slice 2 carrots, dice 2 celery ribs, slice 8 ounces of cremini or button mushrooms, and chop 2 tsps of thyme and 1 tsp sage leaves. Store for up to 4 days or freeze for up to 1 month and use it in the soup as directed.
Video
Nutrition
Calories: 377kcal | Carbohydrates: 34g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 718mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3856IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Can I freeze this soup?
Dairy can freeze and curdle, so it’s a risk, but you can try storing it in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge and warm it slowly on the stove, stirring often. If you know you’re going to freeze it, don’t add the cream slurry before freezing. Add when you reheat the soup.
Is there another way to thicken soup?
Yes, instead of using a cornstarch slurry at the end, you can create a roux of equal parts butter and flour after sauteeing the vegetables, similar to this gluten-free chicken and dumplings.
Can I make it in the Instant Pot?
Yes, you can make instant pot creamy chicken wild rice soup! Saute the veggies and oil on the saute setting. Hit cancel then add the chicken breasts, broth, thyme and rice and stir to combine. Close the lid and cook on high pressure for 30 minutes with a 10 minute natural release. Make the slurry and stir it into the soup over the saute setting until thickened.
Can I make it dairy-free?
Yes! Use full-fat canned coconut milk plus plant-based butter.
Why is my soup too thick?
Wild rice naturally absorbs broth. Add additional broth or milk until it reaches your ideal consistency.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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This has quickly become my go-to meal this winter! The fresh-cut veggies and flavor profile doesn’t make this an ordinary soup. This recipe renewed my faith in soups! Thank you!
Wow thank you so much, Claire! What a compliment:) So glad you like it.
This was just the cure I needed for these winter months. It tasted so fresh, and every time I reheated the leftovers, I added maybe 1/2 cup more chicken broth and some slices of sourdough bread on the side. Perfect recipe and really enjoyed making this soup.
So good! We will be making this one again. I did the 6c of broth, so I might try 5cto make it a little thicker.
oh my gosh!!! This recipe is absolutely delicious and warm and wonderful! Perfect thickness and creaminess. We both loved it last night with our grilled cheeses! Thank you so much
What flour can I use instead of tapioca flour?
Hey Kim! You could try arrowroot starch/flour or you can use cornstarch to thicken it.
Make sure to whisk the tapioca flour with the milk before adding to the soup. Otherwise you get chunky gelatin chunks in your soup that will gross your husband out.