This post may contain affiliate links. See my disclosure policy.
This creamy Chicken and Wild Rice Soup is made with tender shredded chicken, carrots, celery, and 100% wild rice simmered right in the broth. A simple flour-and-butter roux and a splash of heavy cream create a light, flavorful broth that feels creamy without being overly rich. It’s the perfect one-pot cozy weeknight dinner!
Quick Look: Creamy Chicken And Wild Rice Soup
- Know before getting started: In my experience, it takes at least 75-90 minutes for wild rice to cook until it’s soft enough to enjoy. If this is your first time cooking wild rice, plan additional time just in case.
- Why it works: The wild rice starts simmering before the chicken is added, giving it enough time to become tender without overcooking the chicken. A simple roux gives the broth body, while cream added at the end provides a smooth finish.
- Rice I use: 100% wild rice, NOT a seasoned wild rice blend. Learn more about cooking with wild rice later in this post.
- Top tip: Wild rice is ready to eat when it’s tender and pleasantly chewy, with many of the grains beginning to split open.
- Cooking time: About 1 1/2 to 2 hours.
Cozy, satisfying, and delicious, this one-pot chicken and wild rice soup combines the lightness of a broth-based soup with the comforting richness of a creamy one. Chewy wild rice, tender vegetables, and juicy shredded chicken simmer together on the stovetop in a light, creamy broth that is neither thick nor heavy. And unlike my classic chicken and rice soup made with long-grain Jasmine rice and no cream, the 100% wild rice holds onto its chewy texture even after prolonged cooking, making this one of my favorite soups for leftovers.
If you’re looking for something lighter and brothier, my classic homemade chicken soup is made with bone-in chicken thighs, vegetables, and a simple homemade broth.
Table of Contents
Ingredients and Substitutions
You can find the complete list of ingredients with measurements in the recipe card at the bottom of this post.
- Butter and olive oil: I use both to saute the vegetables. The butter adds richness and mixes with the flour to make a roux, while the olive oil helps keep it from browning too quickly.
- Carrot, celery, onion (mirepoix): These vegetables are cooked over low heat slowly to sweeten the ingredients rather than caramelize them. They form the flavor base of the soup – try not to rush this step.
- All-purpose flour: The flour cooks with the butter and vegetables to create a light roux, which gives the broth some body without making it overly thick. I use a similar technique in my creamy chicken pot pie soup, where a butter-and-flour roux creates a thicker, velvety broth.For a gluten-free version, use a trusted 1:1 gluten-free flour blend.
- Wild rice: Double-check that you’re using 100% wild rice and not a seasoned or boxed wild rice blend or black rice (which will turn your soup purple).
- Chicken broth: Use your favorite low-sodium store-bought broth or homemade chicken stock. A good-quality broth makes a noticeable difference since it forms the base of the soup.
- Chicken: Boneless, skinless chicken breasts gently simmer in the soup before being shredded and returned to the pot. Boneless chicken thighs may also be used. To save time, you can substitute approximately 3 1/2 to 4 cups of cooked shredded chicken or store-bought rotisserie chicken and stir it in near the end, just until heated through.
- Heavy cream: A small amount of heavy cream is stirred in at the end for a light, creamy finish.
- Fresh thyme: Use about 1 tablespoon fresh thyme leaves for a subtle earthy flavor that pairs especially well with chicken and wild rice. Substitute 1 teaspoon dried thyme if needed.
- Salt and black pepper: Season gradually and adjust to taste at the end, especially if using store-bought broth or stock.
What Kind of Wild Rice Should You Use?
Despite its name, wild rice isn’t actually rice. It’s the seed of an aquatic grass native to North America, with long, dark grains that develop a nutty, earthy flavor and slight chewy texture when cooked.
For this soup, I recommend using 100% wild rice rather than a wild rice blend. Wild rice blends typically combine wild rice with brown, white, red, or other types of rice, all of which have different cooking times and absorb liquid differently. Using 100% wild rice gives you the most consistent results.
Wild rice takes longer to cook than most other varieties of rice – check out how to cook wild rice here – but that’s one of the reasons I love using it in soup. It can simmer for an extended period without becoming soft or mushy, and it holds onto its chewy texture especially well in leftovers. As it cooks directly in the broth, it also absorbs all of that savory chicken and vegetable flavor.
You’ll know the wild rice is ready when the grains are tender and the grains have started to split open. Depending on the variety and how it was processed, the exact cooking time can vary, so I recommend checking the texture rather than relying strictly on the clock.
How to Make Chicken and Wild Rice Soup
- Soften the vegetables. Add the olive oil and melt the butter in a large Dutch oven or pot (at least 7.5 quarts) and set over medium heat. Once the butter has melted, add the onions, celery, and carrots. Cook until softened, approximately 10-15 minutes.
- Add the aromatics and flour. Stir in the garlic, fresh thyme, salt, and black pepper and cook for about 1 minute. Sprinkle the flour over the vegetables and stir well to coat. Cook for another 2-3 minutes to remove the raw flour taste.
- Add the wild rice. Stir in the wild rice until evenly combined with the vegetables and flour mixture.
- Add the broth and simmer. Slowly pour in the chicken broth and water, stirring well to loosen any flour from the bottom of the pot. Add the bay leaves and bring to a gentle simmer. Cover and cook for 30-45 minutes to give the wild rice a head start.
- Add the chicken. Add the chicken breasts and cook for approximately 20-25 minutes, or until the internal temperature reaches 165°F, as measured with a digital meat thermometer. Immediately remove the chicken to a clean plate using kitchen tongs (over-cooking will result in dry, chewy chicken).
- Shred the chicken. Transfer the chicken to a plate and let it rest for a few minutes, then shred it using two forks
- Return the chicken to the soup. Add the shredded chicken back to the pot and stir to combine. Remove the soup from the heat.
- Finish with cream. Stir in the heavy cream until fully incorporated. Remove the bay leaves, taste, and season with additional salt and black pepper as needed.
Storage and Reheating
- Refrigeration: Store leftover chicken and wild rice soup in an airtight container in the refrigerator for up to 3-4 days. Keep in mind that the wild rice will continue absorbing broth as the soup sits, so the soup will be noticeably thicker the next day.
- Reheating: Add a splash of chicken broth as needed to loosen the soup and restore its creamy consistency. Reheat individual portions in the microwave until hot, stirring once or twice along the way. For larger portions, reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid bringing the soup to a hard boil once the cream has been added, as high heat can cause the dairy to separate.
- Freezing: I haven’t personally tested freezing this soup. If I were to freeze it, I would do so before adding the heavy cream, since dairy-based soups can sometimes separate after freezing and thawing. Thaw overnight in the refrigerator, reheat gently on the stovetop, then stir in the cream just before serving.
Chicken Wild Rice Soup FAQs
Yes, but for the best texture, I recommend using precooked shredded chicken rather than cooking raw chicken in the slow cooker, which can make it dry or overcooked. Saute the onion, celery, and carrots in butter for about 10 minutes, then add the garlic, thyme, salt, pepper, and flour and cook for another 1-2 minutes. Transfer everything to a large 7- to 8-quart slow cooker and add the wild rice, chicken broth, water, and bay leaves. Cook on low for 6-7 hours or high for 3-4 hours, until the wild rice is tender. Stir in about 3 1/2 to 4 cups shredded cooked chicken and the heavy cream during the final 15-20 minutes, just until everything is heated through.
No. Wild rice does not need to be cooked before adding it to soup. In this recipe, the uncooked wild rice simmers directly in the broth, absorbing flavor as it cooks.
I don’t recommend it. Blends contain other rice varieties with different cooking times and liquid requirements, while this recipe was developed specifically for 100% wild rice.
More Delicious Chicken Soup Recipes
I hope you love this chicken and wild rice soup as much as we do! If you make it, I would love to hear what you think. Please leave a comment and star rating below, and let me know if you followed the recipe as written or made any changes. Your feedback helps other readers too. Thank you so much! 💛
Creamy Chicken and Wild Rice Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 4 tablespoon butter
- 2 medium yellow onions, diced
- 5 ribs celery, chopped
- 4 large carrots, chopped
- 6 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- ¼ cup all-purpose flour
- 1 ¼ cups 100% wild rice
- 8 cups low-sodium chicken broth
- 4 cups water
- 2 bay leaves
- 1½ pounds boneless skinless chicken breasts
- 1 cup heavy whipping cream
- Fresh chopped parsley or thyme, to garnish, optional
Instructions
- Cook the veggies. Heat the olive oil and butter in a large stockpot or Dutch oven over medium heat. Once the butter has melted, add the onions, celery, and carrots. Cook until softened, approximately 10-15 minutes.1 tablespoon olive oil, 4 tablespoon butter, 2 medium yellow onions, 5 ribs celery, 4 large carrots
- Add the aromatics and flour. Stir in the garlic, thyme, salt, and black pepper and cook for about 1 minute, until fragrant. Sprinkle the flour over the vegetables and stir until evenly incorporated. Cook for 2-3 minutes, stirring often, to remove the raw flour taste.6 cloves garlic, 1 tablespoon fresh thyme leaves, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, ¼ cup all-purpose flour
- Add the wild rice. Stir in the wild rice until evenly combined with the vegetables and flour mixture.1 ¼ cups 100% wild rice
- Add the broth and simmer. Slowly pour in the chicken broth and water, stirring well to prevent the flour from clumping. Add the bay leaves and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook for 30-45 minutes, stirring occasionally.8 cups low-sodium chicken broth, 4 cups water, 2 bay leaves
- Cook the chicken. Add the chicken breasts to the pot. Cover and continue simmering for approximately 20-25 minutes, or until the chicken reaches 166°F in the thickest part and the wild rice is tender but pleasantly chewy. Remove the chicken to a clean plate and let it rest for several minutes.1½ pounds boneless skinless chicken breasts
- Shred the chicken. Once the chicken is cool enough to handle, shred it using two forks (or your hands).
- Return the chicken to the soup. Add the shredded chicken back to the pot and stir to combine. Simmer for about 5 minutes, then remove the pot from the heat. Remove and discard the bay leaves.
- Finish with cream. Stir in the heavy cream until fully incorporated. Taste and season with additional salt and black pepper as needed. Garnish with fresh parsley or thyme before serving, if desired.1 cup heavy whipping cream, Fresh chopped parsley or thyme
Notes
- Wild rice: Use 100% wild rice rather than a wild rice blend. Wild rice generally takes about 75-90 minutes total to become tender with a bit of bite. Cooking time can vary, so use texture rather than the clock alone to determine when it is done.
- Using cooked chicken: Substitute about 3 1/2 to 4 cups cooked shredded or rotisserie chicken. Add it near the end of cooking and heat just until warmed through.
- Gluten-free: Substitute a trusted 1:1 gluten-free all-purpose flour. Alternatively, omit the flour and thicken the finished soup with a cornstarch slurry.
- Leftovers: Refrigerate in an airtight container for up to 3-4 days. Wild rice continues to absorb broth as it sits, so add a splash of chicken broth when reheating if the soup becomes too thick.
Explore More with AI
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was good! I didn’t change a thing!
Thanks for the good feedback and rating Monique 🙂
Where is the amount of ingredients???
Found It finally. 7pm
no worries, we all have those days 🙂
Wow that’s alot of calories !!! But it looks and sounds delicious!