This creamy chicken and wild rice soup is a rich, hearty, and comforting meal. It’s like chicken noodle soup, but with tender wild rice and hearty mushrooms. The rich cream broth makes this a meal the whole family will love.
Need another soup recipe? Try creamy white lasagna soup, sausage and gnocchi soup, or creamy chicken tortilla soup next.
The velvety cream broth with the tender rice and perfectly moist chicken makes this a soup recipe you’ll add to the rotation. Hearty soups like this and Italian ground turkey vegetable soup make it on our menu multiple times a month!
The wild rice offers a unique flavor, color, and texture that pasta doesn’t from traditional chicken soup. The whole recipe is perfectly balanced and pretty hands off once the rice starts cooking!
Ingredients You Need
Here are the simple ingredients for this creamy chicken and wild rice soup. Skip to the recipe card for exact measurements.
- 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.
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.
How to Make Chicken and Wild Rice Soup
Here are the simple steps to make this copycat Panera creamy chicken and wild rice soup. Jump to the recipe card for full instructions.
Step 1. 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.
Step 2. Saute the Veggies. Add the onion, carrots, celery, mushrooms, and garlic to the pot and saute for 2-3 minutes.
Step 3. Make a Roux. Sprinkle flour on top of the veggies and stir to coat.
Step 4. 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.
Step 5. 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.
Step 6. 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.
Expert Tips
- Taste and season as you go. The flavors of the soup change the longer it cooks and reduces. Always taste at the end and add more salt and pepper as needed.
- Adjust the consistency. Add more milk or broth at the end to reach your desired consistency.
Recipe FAQs
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.
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.
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.
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.
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Creamy Chicken and Wild Rice Soup
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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.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.