Creamy Chicken & Wild Rice Soup
Creamy Chicken and Wild Rice Soup is one of my all-time favorites. The mix of tender chicken, earthy wild rice, and soft vegetables makes this soup feel steady and nourishing in the best way. This version follows the 7 Step Soup Method, which keeps everything clear and flexible so you can cook without stress, even on busy nights.
Wild rice takes a little patience, but it gives the soup such a cozy texture. The broth turns creamy and warm as it simmers, and the herbs bring just enough flavor to make the whole kitchen smell inviting. If you are learning the 7 Step Soup Method, this is a great recipe to practice because each step builds on the one before it.
Pin this one to keep handy for cold evenings or slow weekend lunches. It is the kind of soup that tastes even better the next day, which makes it perfect for meal prep and simple family dinners.
Creamy Chicken & Wild Rice Soup
Ingredients
- 2 tbsp olive oil
- 1½ cup onion (diced)
- 1 cup celery (diced)
- 1 cup carrot (diced)
- 2-3 cloves garlic (minced)
- 1 cup uncooked wild rice blend
- 6 cups chicken broth
- 3 cups cooked chicken (shredded or chopped)
- salt & pepper (to taste)
- dried or fresh thyme
- 1 bay leaf (optional)
- 1 cup whole milk, half-and-half, or cream
- 1 tbsp cornstarch (for thickening)
- fresh parsley (chopped, for garnish)
Instructions
Fat
- Warm the olive oil in a large Dutch oven or stock pot over medium heat.
Flavor Base
- Add the onion, carrots, celery, and garlic. Cook until the veggies soften and smell fragrant, about 5 minutes.
Mix-Ins (Part 1)
- Stir in the wild rice and let it toast gently for a minute.
Liquid Base
- Pour in the chicken broth. Scrape the bottom of the pot to lift any browned bits. Add the bay leaf and thyme. Bring to a steady simmer.
Protein and Mix Ins (Part 2)
- Stir in the cooked chicken. Simmer until the rice is tender. This usually takes about 35 to 45 minutes depending on the rice blend.
Spices
- Season with salt and black pepper. Add more thyme if desired. Taste and adjust as the soup cooks.
Finishes
- Lower the heat. Stir the cornstarch with a few tablespoons of hot broth in a small bowl, then pour the slurry back into the soup. Add the milk or half and half. Warm gently without boiling. Garnish with fresh parsley before serving.
Notes
- Rice: Wild rice takes longer than white rice, so be patient. If your soup thickens too much as it sits, add a splash of broth.
- Thickening: The cornstarch slurry gives you the classic creamy consistency. For a natural option, mash some of the cooked rice or veggies right in the pot.
- Chicken: Rotisserie chicken works well here. You can also use leftover roasted chicken or cooked chicken breasts.
- Vegetable Swaps: You can add mushrooms, spinach, or peas if you like a heartier bowl.
- Storage: Wild rice continues to absorb liquid, so the soup will thicken in the fridge. Add broth when reheating. Keeps for up to 4 days.
- Freezing: Freeze without dairy for best texture. Add fresh milk or cream after reheating.
This Creamy Chicken and Wild Rice Soup is an easy, slow and steady kind of recipe, I love this kind of recipe that fills your home with warmth while the rice softens and the flavors blend together. If you want a heartier bowl, check the notes for optional mix ins. If you like the classic version, keep it simple and let the wild rice shine.
If you try this soup, I would love to hear how it turned out for you. Your ideas and little changes always help other home cooks feel confident trying a new recipe. You can also explore more cozy ideas inside the Soup Hub where every recipe follows the same 7 Step Soup Method.
