There are soups, and then there is Creamy Chicken Wild Rice Soup. This dish is the epitome of comfort food, offering a bowl full of warmth, texture, and flavor. It combines the nutty, chewy texture of wild rice with tender shredded chicken and nutritious vegetables, all swimming in a creamy, herb-infused broth. It is the kind of soup that cures the winter blues and fills your kitchen with the smell of home. Whether you make it on the stovetop for a quick dinner or let it simmer all day, it is guaranteed to be a family favorite.
Why You’ll Love This Recipe
Restaurant Quality at Home
This soup is a copycat of the famous bakery-cafe version that everyone loves, but it’s even better because it’s homemade. You control the sodium and the quality of ingredients. The broth is rich and velvety without being overly heavy, thanks to a careful balance of chicken stock and cream. The wild rice adds a sophistication and earthiness that elevates it above a standard chicken noodle soup.
Nutritious & Hearty
While it tastes indulgent, this soup is packed with good stuff. Wild rice is a whole grain rich in fiber and antioxidants. Carrots, celery, and onions provide essential vitamins, and the chicken offers lean protein. It is a complete meal in a bowl that leaves you feeling satisfied and nourished.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup wild rice blend (uncooked)
- 6 cups chicken broth
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 large carrots, diced
- 4 tbsp butter
- 0.33 cup flour
- 1 cup heavy cream
- 1 tsp poultry seasoning
Instructions
- Sauté onion, carrots, and celery in butter until soft. Stir in flour and cook for 1 minute.
- Whisk in chicken broth. Add wild rice and spices.
- Simmer covered for 40-50 minutes until rice is tender.
- Stir in shredded chicken and heavy cream. Heat through for 5 minutes. Serve.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Wild Rice Blend: Use a blend of wild rice and brown rice for the best texture. Pure wild rice can be expensive and takes longer to cook.
Chicken: Rotisserie chicken is a great shortcut, or you can poach chicken breasts directly in the broth.
Mirepoix: Onion, carrots, and celery are the flavor foundation.
Butter & Flour: Used to make a roux, which thickens the soup.
Poultry Seasoning: A blend of sage, thyme, and rosemary that gives the soup its signature savory taste.
Cream: Heavy cream or half-and-half creates the luxurious finish.
Smart Substitutions
For a dairy-free version, substitute the butter with oil and the cream with full-fat coconut milk or a dairy-free creamer. You can swap the chicken for turkey (great for post-holiday leftovers!). If you want to add more greens, stir in fresh spinach or kale at the very end. Mushrooms are also a fantastic addition that pairs well with the wild rice.
Step-by-Step Instructions
Prep Phase
Dice the onion, carrots, and celery into small, uniform pieces. If using raw chicken, dice it; if using cooked, shred it. Rinse the wild rice thoroughly.
Cooking Phase
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
Slowly whisk in the chicken broth, ensuring there are no lumps. Add the rinsed wild rice, poultry seasoning, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes until the rice is tender.
Stir in the cooked chicken and heavy cream. Simmer gently for another 5-10 minutes to heat everything through. Taste and adjust seasoning before serving.
Pro Tips for Perfect Results
Technique Secrets
The “roux” step (cooking flour with fat) is crucial for a thick soup. Don’t skip it, or your soup will be watery. Also, wild rice cooking times vary wildly by brand. Check your package. Some blends are par-boiled and cook in 20 minutes, while raw wild rice can take 60. Adjust your simmer time accordingly.
Common Mistakes to Avoid
A common mistake is adding the cream too early or boiling it vigorously. This can cause curdling. Keep the heat low once the dairy is in. Another mistake is under-seasoning; wild rice absorbs a lot of salt, so you may need to add more than you think at the end.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 22g |
| Carbohydrates | 28g |
| Fat | 14g |
| Fiber | 3g |
Serving Ideas & Pairings
Presentation & Plating
Serve hot in mugs or bread bowls. Garnish with fresh parsley or a sprig of thyme. A few oyster crackers on top add a nice crunch.
Pairing Suggestions
This soup goes perfectly with a crusty baguette for dipping. For a soup-and-salad combo, serve it with a fresh spinach salad. If you love chicken dinners, check out our Mediterranean Chicken Gyros with Feta for another flavorful way to enjoy poultry.
Frequently Asked Questions
Q1? Can I make this in the Instant Pot?
Yes! Sauté veggies, add broth and rice. Cook on High Pressure for 20 minutes. Quick release, then stir in cream and cooked chicken.
Q2? Does it freeze well?
Cream soups can separate. It freezes okay, but the texture might be slightly grainy upon reheating. Whisking it while heating helps.
Q3? Can I use brown rice?
Yes, brown rice works as a substitute, though the flavor will be less nutty. Cooking time is similar (about 40 mins).
Conclusion
Creamy Chicken Wild Rice Soup is comfort in a bowl. It’s rich, flavorful, and filling, making it the perfect meal for chilly nights or whenever you need a little culinary TLC.
