This rich and creamy chicken and wild rice soup is perfect for a cold winter day. It's hearty and comforting and so easy to make. You'll definitely want seconds!
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Why you'll love this recipe
Hearty, thick soups like this Creamy Chicken and Wild Rice Soup are perfect on cold and dreary days. They're rich and satisfying like a warm hug in a bowl. This chicken and rice soup recipe has great flavor from the nutty wild rice blend, tender shredded chicken, and veggies.
For more creamy soup recipes check out my broccoli cheese soup and my creamy corn chowder!
Ingredients
- 1 cup wild rice blend
- 1¾ cups water
- 2 Tablespoons olive oil, divided
- 3 Tablespoons butter
- ½ medium yellow onion, diced
- 2 stalks celery, diced
- 3 medium carrots, diced
- 3 Tablespoons flour
- 5 cups chicken broth, low sodium preferred
- 1½ cups milk
- 1 teaspoon dried thyme
- 2 cups cooked chicken
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
How to make chicken and rice soup
- Bring the water to a boil in a medium pot. Add the rice and 1 tablespoon of olive oil and stir. Cover and reduce to a simmer. Cook for about 30 minutes until most of the water is absorbed but rice is still slightly undercooked. Drain and set aside.
- Melt the butter and the remaining tablespoon of olive oil in a large stock pot or dutch oven over medium heat. Add the onion, celery, and carrots and cook for 4-5 minutes until the vegetables are softened.
- Add the flour and cook for 1-2 minutes, stirring frequently, until the flour is lightly browned.
- Stir in the chicken broth and milk and continue stirring for another minute. Add the salt, pepper, thyme, chicken, and reserved rice and bring to a simmer. Cook for 10-15 minutes until the soup is slightly thickened and the rice is fully cooked.
What chicken to use
I typically make this chicken and rice soup using shredded chicken breast that I've cooked in my Instant Pot. For this, season 1 pound of chicken breasts with salt and pepper and add to the Instant Pot along with 1 cup of water or chicken broth.
Cook on high pressure for 10 minutes then allow the pressure to release naturally for 10 minutes. Vent the remaining pressure then remove the chicken and shred using 2 forks.
You can also use rotisserie chicken or leftover cooked chicken too.
Another option is to cook your chicken right in the soup. To do this dice 1 pound of raw chicken breast into small cubes. When it's time to add the liquid, only add the chicken broth and add the chicken. Let the chicken simmer for around 15-20 minutes. Then, add in the milk and cook for another 5 minutes or so.
Variations on this recipe
- Like most soups this chicken and rice soup recipe is flexible. It's a great way to use up leftover turkey after Thanksgiving. You can substitute cooked white or brown rice or even orzo for the wild rice.
- Add sliced mushrooms when sauteeing the veggies for a more earthy flavor. You can also add other small frozen vegetables like corn or peas when simmering the soup at the end.
- For a brighter flavor in the broth try adding a quarter cup of dry white wine or the juice from a half of a lemon.
Recipe Tips and FAQs
Store leftovers in an airtight container and refrigerate for up to 4 days. The soup will thicken when refrigerated, but will thin back out once you heat it up. I usually add in about ½ cup of additional broth or water when reheating the soup as the rice soaks up some of the liquid in storage.
Heat the soup in a saucepan over medium heat, stirring occasionally, for around 5-7 minutes or until warmed through.
Creamy soup recipes like this one do not typically freeze well since the dairy can separate. If you do want to make the soup to freeze, I would recommend leaving out the flour and milk.
When you are ready to eat the soup let it thaw in the fridge. Then heat over medium heat until it comes to a low simmer. Combine 1 tablespoon of cornstarch with the milk and whisk into the soup. Return to a simmer and cook for 3-4 minutes until slightly thickened.
📖 Recipe
Creamy Chicken and Wild Rice Soup
Ingredients
- 1 cup wild rice
- 1¾ cups water
- 2 Tablespoons olive oil, divided
- 3 Tablespoons butter
- ½ medium yellow onion, diced
- 2 stalks celery, diced
- 3 medium carrots, diced
- 3 Tablespoons flour
- 5 cups chicken broth, low sodium preferred
- 1½ cups milk
- 1 teaspoon dried thyme
- 2 cups cooked chicken
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Bring the water to a boil in a medium pot then add the rice and 1 tablespoon of olive oil and stir. Cover and reduce to a simmer. Cook for about 30 minutes until most of the water is absorbed but rice is still slightly undercooked. Drain and set aside.
- Melt the butter and the remaining tablespoon of olive oil in a large stock pot or dutch oven over medium heat. Add the onion, celery, and carrots and cook for 4-5 minutes until the vegetables are softened.
- Add the flour and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
- Stir in the chicken broth and milk and continue stirring for another minute. Add the salt, pepper, thyme, chicken, and reserved rice and bring to a simmer. Cook for 10-15 minutes until the soup is slightly thickened and the rice is fully cooked.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Nancy
Made this recipe on a chilly Montana day. I knew it was going to be delicious when my house was filled with the delightful aroma of hearty homemade soup. My husband and I loved this soup. It will become a regular at our house.
Scott
Thanks so much Nancy, glad you enjoyed the soup!