Creamy Chicken Wild Rice Soup

5 from 1 vote

This Creamy Chicken Wild Rice Soup is the ultimate cozy comfort food—thick, creamy, and packed with tender chicken, hearty wild rice, and a rich, herb-infused broth. Everything comes together in one pot, making it an easy but satisfying meal for chilly nights. Bonus? It tastes even better the next day!

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner, Lunch, Soup

Cuisine: American

Servings:

Calories: 429kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

Ingredients

1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup wild rice blend uncooked
2 tablespoons unsalted butter
1 medium onion finely chopped
2 cloves garlic minced
2 medium carrots peeled and diced
2 stalks celery diced
8 cups chicken broth low sodium or no sodium added
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
salt and pepper to taste
1 cup heavy cream
2 tablespoons all-purpose flour
fresh parsley chopped, for garnish (optional)

US Customary - Metric

Instructions

In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.
Push the vegetables to the sides of the pot and add the chicken pieces to the center. Cook the chicken until lightly browned on all sides, about 5 minutes.
Stir in the wild rice blend, ensuring it is well mixed with the vegetables and chicken. Pour in the chicken broth. Add the dried thyme, dried rosemary, and bay leaves. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes, or until the wild rice is tender.
In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the 2 tablespoons of all-purpose flour to create a roux. Cook the roux for about 2 minutes, stirring constantly until it turns a light golden color. Gradually whisk in the heavy cream until the mixture is smooth and begins to thicken, about 3-4 minutes.
Remove the bay leaves from the soup pot. Stir the cream mixture into the soup, mixing thoroughly. Allow the soup to simmer for an additional 5 minutes to meld the flavors. Taste and adjust the seasoning with more salt and pepper if necessary.
Garnish with chopped fresh parsley if desired. Serve hot alongside crusty bread or a fresh salad.

Notes

Wild Rice Substitute: If you can’t find wild rice, use a wild rice blend or brown rice. White rice is a no-go—it gets too soft and loses that amazing chewy bite.
Rinse the Rice! Wild rice has excess starch that can make the soup cloudy. A quick rinse under cold water fixes that!
Cream Alternative: Swap the heavy cream for coconut milk or cashew cream if you want a dairy-free version.
Cream Alternative: Swap the heavy cream for coconut milk or cashew cream if you want a dairy-free version.
Short on Time? Use rotisserie chicken! Just shred it and stir it in during the last 10 minutes of cooking.
Want a Slow Cooker Version? Throw everything except the butter, flour, and cream into the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the roux and cream at the end.
Leftovers? Lucky you! This soup keeps for 5 days in the fridge and 3 months in the freezer—just add a splash of broth when reheating to loosen it up.

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