Go Back
+ servings
Logo of The Forked Spoon showing Spork
Large Dutch oven filled with creamy soup made with wild rice, carrots, shredded chicken, celery, and seasoned with fresh thyme and bay leaves.
4.74 from 19 votes

Creamy Chicken and Wild Rice Soup

This cozy Chicken and Wild Rice Soup is easily modified to be vegetarian, vegan, and gluten-free. Add your favorite veggies and substitute wild rice with brown rice, if needed.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Servings: 4 servings
Calories: 775kcal


  • 4 tablespoon butter
  • 2 medium onions - diced
  • 5 ribs celery - chopped
  • 4 large carrots - chopped
  • 6 cloves garlic - minced
  • 2 teaspoon fresh thyme - chopped
  • 1 teaspoon salt - plus more to taste
  • ½ teaspoon freshly ground black pepper - plus more to taste
  • ¼ cup all-purpose flour - (use gluten-free all-purpose flour to make this recipe gluten-free)
  • 1 ¼ cups wild rice
  • 8 cups low-sodium chicken broth - or other broth such as vegetable broth or beef broth
  • 4 cups water
  • 2 bay leaves
  • 1.5 pounds boneless skinless chicken breasts - (or chicken thighs)
  • ¾ cup heavy whipping cream - plus more if desired
  • Fresh chopped parsley - to garnish


  • Cook the veggies. Heat the butter in a large pot or Dutch oven over medium heat. Add the onions and cook, stirring often, for 2-3 minutes, or until translucent. Add the carrots and celery, mix thoroughly, and continue to cook for 10-15 minutes (note: if the vegetables start to brown or burn, reduce heat to medium-low).
  • In the last minute, stir in the fresh minced garlic cloves, fresh thyme, and season with salt and pepper.
  • Add the flour. Sprinkle the flour over the vegetables and mix thoroughly until fully incorporated with the veggies. Cook, stirring continuously for 3-5 minutes, or until the flour is lightly toasted (do not burn the flour).
  • Add the rice and thoroughly mix to combine with the flour-coated veggies.
  • Stirring continuously, slowly add the stock and water to the pot. Mix thoroughly to prevent any clumping. Add the bay leaves and bring to boil.
  • Cook. Once boiling, reduce heat to medium-low. Cover, half-way, with a lid and simmer for approximately 30-45 minutes, stirring occasionally. Add the chicken breasts and cover. Allow chicken breasts to cook for approximately 25-30 minutes (maximum). Use kitchen tongs to remove the chicken breasts from the pot and set aside to cool.
  • Shred the chicken and return to the pot. Once the chicken is cool enough to handle, use two forks or your hands to shred into small pieces. Return the shredded chicken to the pot. Increase heat to medium and allow soup to simmer for 5-10 minutes. Season with additional salt and pepper, to taste.
  • Add the heavy cream. Remove the soup from heat and stir in as much (or as little) heavy whipping cream as you'd like (I added approximately 3/4 cup).
  • Serve. Serve garnished with fresh chopped parsley or fresh thyme, if desired.


To be sure that this recipe is gluten-free, use a gluten-free flour such as this multi-purpose gluten-free flour.
You may omit the chicken breasts or include them. Use pre-shredded chicken, rotisserie chicken, or cook your chicken directly in the soup. Use chicken breasts or chicken thighs - whatever you have on hand.
I made this recipe using just wild rice - not a wild rice blend. While I imagine that a blend would work, the cooking time will differ. Keep that in mind should you choose to add the blend.
How to make this recipe vegan: to make this recipe vegan, swap the butter for olive oil, use low-sodium vegetable broth instead of chicken stock, and swap the cream for a non-dairy alternative like coconut milk.
Leftovers: Keep leftovers stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before reserving.
Recipe adapted from Food & Wine.


Calories: 775kcal | Carbohydrates: 60g | Protein: 56g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 201mg | Sodium: 1109mg | Potassium: 1546mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3374IU | Vitamin C: 10mg | Calcium: 123mg | Iron: 3mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.