Chicken and wild rice soup is the kind of dinner I reach for when I want something creamy and comforting that still has plenty of texture. Tender chicken, carrots, celery, onion, and chewy wild rice come together in a savory herb-seasoned broth, while milk and cream give the soup a smooth, rich finish without making it feel overly heavy.
Cook the wild rice separately according to the package instructions. Because cooking times vary from one wild rice blend to another, this makes it easier to get the rice perfectly tender without overcooking the chicken in the soup. Once everything comes together, a simple roux of butter and flour thickens the broth and creates a smooth, creamy texture.
This chicken and wild rice soup takes about an hour when your rice blend cooks within that timeframe, but the exact total time will depend on the package directions for the wild rice you use. It’s hearty enough to stand on its own, but a piece of crusty bread or a simple salad rounds out the meal nicely.
Ingredients You’ll Need
Before you start cooking, here’s a closer look at the ingredients that matter most in this soup.
- Chicken breasts: Boneless, skinless chicken breasts poach directly in the seasoned broth, keeping the base method simple while adding chicken flavor to the soup.
- Wild rice blend: Use an uncooked wild rice blend rather than pure wild rice. It brings a pleasantly chewy texture and slightly nutty flavor to the creamy soup.
- Onion, carrots, celery, and garlic: These aromatics form the savory foundation of the broth. Cutting the vegetables into fairly even pieces helps them soften at about the same rate.
- Chicken broth: The broth forms the savory backbone of the soup, so choose one that tastes good enough to enjoy on its own.
- Herbs: Thyme, marjoram, sage, and rosemary give the broth its warm, savory flavor. Dried herbs work especially well here because they have time to infuse the broth while the chicken cooks.
- Butter and all-purpose flour: Cooked together, the butter and flour form a roux that gives the soup its creamy thickness.
- Milk and heavy cream: Milk keeps the creamy base from becoming too rich, while a smaller amount of heavy cream gives it a smoother, fuller finish.
- Salt and black pepper: Season to taste, keeping in mind that the saltiness of chicken broth can vary considerably.
What Kind of Wild Rice Works Best?
This recipe is designed for an uncooked wild rice blend, which typically combines wild rice with other varieties of rice. Check the package carefully and cook the blend separately according to its directions before adding it to the soup.
Cooking it separately lets you get the rice tender without having to keep simmering the chicken and vegetables while you wait for slower-cooking grains.
Fresh Chicken vs. Cooked Chicken
This recipe starts with raw boneless, skinless chicken breasts, which cook gently in the seasoned broth until tender.
You can also use chicken or turkey that’s already cooked. Since it doesn’t need the same cooking time as raw chicken, it’s added later in the process. You’ll find those instructions in the variations section below.
How to Make Chicken and Wild Rice Soup
- Cook the wild rice. Prepare the wild rice blend following the package instructions. While the rice cooks, start preparing the soup.
- Soften the vegetables. Heat some of the butter in a large pot over medium heat. Stir in the onion, carrots, and celery and sauté for about 4 minutes, just until they begin to soften. Add the garlic and cook for 30 seconds more, until fragrant without letting it brown.
- Add the broth and herbs. Pour the chicken broth into the pot and stir in the thyme, marjoram, sage, rosemary, salt, and black pepper until everything is well combined.
- Cook the chicken. Place the chicken breasts in the broth and bring it to a boil. Reduce the heat to medium-low, cover the pot, and simmer gently for 12–16 minutes. Turn the chicken if needed so it cooks evenly. Check the thickest part with a meat thermometer; it should reach 165°F.
- Rest and shred the chicken. Place the cooked chicken on a cutting board and leave it to rest for about 5 minutes. Then pull it apart with two forks or slice it into bite-size pieces.
- Make the creamy roux. In a separate medium saucepan, melt the remaining butter over medium heat. Add the flour and whisk constantly for about 1½ minutes. Slowly whisk in the milk until the mixture is smooth, then add the heavy cream. Cook a little longer, whisking frequently, until the mixture is slightly thickened and creamy.
- Finish the soup. Add the creamy mixture to the soup, then stir in the shredded chicken and cooked wild rice. Heat gently over low heat, stirring now and then, until everything is warmed through. Don’t let the soup boil vigorously. Taste and season with additional salt and pepper if needed. If it’s too thick, add a little more chicken broth until the consistency is just right. Serve warm.
Easy Substitutions and Variations
There are a few easy ways to adjust this soup while keeping its comforting flavor and texture.
Use Leftover Chicken or Turkey
Cooked chicken is an easy shortcut, and this soup is also a good way to use leftover turkey. Since the meat is already cooked, skip the chicken-poaching step rather than simmering it in the broth for 12–16 minutes.
Shred or chop the cooked meat and stir it in near the end along with the cooked wild rice. Let it warm gently in the finished soup rather than continuing to boil it for an extended period.
What to Serve With Chicken and Wild Rice Soup
This soup is filling enough to be dinner on its own, so simple sides work best. A little contrast works especially well with the creamy broth.
- Crusty bread or dinner rolls: Serve them on the side for dipping into the creamy broth and catching every last spoonful.
- Warm biscuits: Soft, buttery biscuits are perfect for dipping into the creamy soup and soaking up the broth.
- Crisp green salad: Fresh greens with a tangy vinaigrette help balance the richness of the soup.
- A simple sandwich: Pair a smaller bowl with a turkey, or grilled cheese sandwich for a satisfying meal.
How to Store and Reheat Leftovers
Once the soup has cooled, place it in a sealed container and get it into the refrigerator within 2 hours. Plan to eat the leftovers within 3–4 days.
Expect the consistency to become thicker during refrigeration. The rice keeps soaking up some of the broth as it rests. When you warm the soup again, mix in a small amount of chicken broth as needed to return it to the consistency you like.
You can warm individual portions in the microwave or reheat a larger amount on the stovetop. Heat the soup gently, stirring now and then, until it reaches 165°F throughout. Keep it from boiling for an extended period.
Can You Freeze Chicken and Wild Rice Soup?
You can freeze the soup, but its texture may be a little different once it’s thawed and reheated. The creamy portion can separate slightly, and the rice may become softer and less chewy.
If you’re making the soup with plans to freeze it, set aside the broth and chicken before stirring in the cooked rice and creamy mixture. Freeze this portion on its own. When you’re ready to serve it, thaw and reheat the broth and chicken, then prepare the rice and creamy base and combine everything to finish the soup.
For storage, place the cooled soup in a freezer-safe airtight container with a little room left at the top for expansion. Keep it frozen for up to 3 months. Move it to the refrigerator the night before you plan to reheat it, then warm it gently on the stovetop to 165°F throughout. If you’ve frozen the finished soup with the rice and dairy already added, stir it thoroughly during reheating and use a little chicken broth to thin it if necessary.
Chicken and Wild Rice Soup FAQs
Why Is My Wild Rice Still Hard?
Wild rice blends vary considerably in cooking time. Before adding the rice to the soup, taste a few grains—they should be tender with a pleasant chew, not hard or crunchy in the center. If yours is still firm, continue cooking it according to the package directions before adding it to the soup.
Can I Make Chicken and Wild Rice Soup Ahead of Time?
Yes. If I’m deliberately preparing this soup ahead, I prefer to store the cooked wild rice separately and stir it into the soup while reheating. This prevents the rice from sitting in the creamy broth for hours and absorbing more liquid than necessary.
Warm the soup gently, add the rice, and continue reheating until the soup reaches 165°F throughout. If it has thickened in the refrigerator, stir in a little chicken broth until it’s creamy and spoonable again.
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Creamy chicken and wild rice soup
Ingredients
Method
- Cook the wild rice. Prepare the wild rice blend according to the package directions. While it cooks, begin preparing the soup.
- Sauté the vegetables. Melt 1 tablespoon of the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook for about 4 minutes, until they start to soften. Stir in the garlic and cook for another 30 seconds, just until fragrant. Keep the garlic from browning.
- Build the broth. Pour in the chicken broth and add the thyme, marjoram, sage, rosemary, salt, and black pepper. Stir well to distribute the herbs throughout the broth.
- Cook the chicken. Add the chicken breasts and bring the broth to a boil. Reduce the heat to medium-low, cover, and simmer for 12–16 minutes, turning the chicken if needed, until the thickest part reaches 165°F.
- Rest and shred the chicken. Move the cooked chicken to a cutting board and let it rest for about 5 minutes. Use two forks to shred it, or cut it into bite-size pieces if you prefer.
- Make the creamy roux. Melt the remaining 6 tablespoons butter in a separate medium saucepan over medium heat. Whisk in the flour and cook for about 1 1/2 minutes, stirring constantly. Gradually pour in the milk, whisking as you go to keep the mixture smooth. Add the heavy cream and continue cooking, whisking often, until the mixture thickens slightly and becomes creamy.
- Finish the soup. Pour the creamy mixture into the soup pot and stir in the shredded chicken and cooked wild rice. Warm everything gently over low heat, stirring occasionally, until the soup is heated through and creamy. Avoid a vigorous boil.
- Season and serve. Taste and add more salt or pepper if needed. If the soup is thicker than you prefer, stir in a little additional chicken broth until it reaches a creamy, spoonable consistency. Serve warm.
Notes
- Wild rice blends vary in cooking time, so follow the directions on your specific package.
- The total recipe time may vary depending on how long your wild rice blend takes to cook.
- If the soup thickens as it stands, stir in a splash of chicken broth to loosen the consistency.
- To use leftover cooked chicken or turkey, skip the raw-chicken cooking step. Add the cooked meat near the end and warm it gently with the rice until heated through.
- Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat to 165°F throughout without prolonged boiling.
