Introduction

Creamy Chicken Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Packed with tender chicken, wholesome wild rice, and a rich, creamy broth, it’s both satisfying and nourishing. This homemade recipe brings classic flavors together in a simple, delicious way.

Creamy Chicken Wild Rice Soup Recipe - Recipe Image

Ingredients

1 Tablespoon extra virgin olive oil
2 medium carrots (finely chopped, ~1 cup chopped carrots)
2 ribs celery (finely chopped)
1 shallot or small yellow onion (chopped)
Salt and pepper
3 cloves garlic (pressed or minced)
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
6 cups chicken stock or broth (plus more for reheating)
1 lb chicken breasts (~2 chicken breasts, sliced in half)
1 cup wild blend rice
1/2 cup butter (or vegan butter)
1/2 cup gluten free flour blend
2 cups milk (any kind)

Instructions

Step 1: Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add the chopped carrots, celery, and shallots or onions. Season with salt and pepper, then sauté until the vegetables are tender, about 8-10 minutes. For quicker softening, cover the pot with a lid and add a splash of stock or water. Add the garlic, poultry seasoning, and dried thyme, then sauté for 1-2 minutes until fragrant.
Step 2: Pour the chicken stock into the pot and bring it to a boil over high heat with the lid on. Once boiling, add the chicken breast halves, cover again, lower the heat, and simmer for 10-12 minutes until the chicken is cooked through. Remove the chicken to a cutting board, let it cool slightly, then chop or shred. Store the chicken in a bowl or container until ready to add back to the soup.
Step 3: Add the wild rice to the pot and stir to combine. Cover and simmer until the rice is al dente, around 20-30 minutes, stirring occasionally to prevent sticking.
Step 4: While the rice cooks, melt the butter in a small saucepan over medium heat. Sprinkle in the gluten free flour and whisk continuously for 1 minute. Gradually pour in the milk, whisking to keep the mixture smooth. Switch to a spatula and cook, stirring, for 1-2 minutes until thick and creamy. Remove from heat, cover, and set aside.
Step 5: When the rice is tender, slowly whisk the butter-flour-milk mixture into the soup. Stir in the cooked chicken, then cook for another 5 minutes, stirring frequently, until the soup thickens. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and let the soup rest 5-10 minutes to thicken slightly before serving.

Tips & Variations

Use vegetable broth and vegan butter to make this soup dairy-free and vegetarian-friendly.
Add chopped mushrooms along with the vegetables for an earthy flavor boost.
For a quicker version, use pre-cooked or rotisserie chicken instead of cooking raw breasts.
Use white rice or brown rice if you prefer a different texture; adjust cooking times accordingly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken stock or water to thin it out, warming gently on the stove or in the microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup actually tastes great the day after cooking once the flavors have melded. Store it in the fridge and reheat gently before serving.

Is wild rice necessary or can I use regular rice?

You can substitute regular white or brown rice if you prefer. Wild rice gives a nutty flavor and chewy texture but adjust the cooking time to the type of rice used.