Chicken Wild Rice Soup Recipe
Nothing soothes the soul quite like a hearty bowl of Chicken and Wild Rice Soup brimming with creamy comfort and tender bites of chicken. This timeless classic is your perfect answer to cozy weeknight dinners or lazy weekend lunches.
Warm and nourishing, this Chicken and Wild Rice Soup brings together wholesome veggies, lean protein, and nutty wild rice in a velvety broth. Prepare for second helpings!
Key Ingredients for Chicken and Wild Rice Soup
- Boneless chicken breast – Adds lean, tender protein that soaks up the creamy broth beautifully.
- Wild rice – Nutty and toothsome, wild rice gives the soup depth and a satisfying texture.
- Carrots – Sweet earthiness that balances the richness of the cream and butter.
- Yellow onion – Savory base flavor that builds depth with every simmer.
- Celery – Adds freshness and subtle crunch, rounding out the classic soup trio.
- Unsalted butter – Creates the rich, silky base when sautéed with veggies.
- All-purpose flour – Thickens the broth to a luscious, creamy consistency.
- Chicken broth – Infuses the soup with deep, savory flavor.
- Heavy whipping cream – Finishes the soup with luxurious creaminess that keeps you coming back for more.
How to Make Chicken and Wild Rice Soup
Start by melting butter in a large soup pot or Dutch oven, letting the diced carrots, onion, and celery turn golden and fragrant. Stir in flour to create a smooth base that thickens beautifully.
Add wild rice and cubed chicken, seasoning generously with salt and pepper. Pour in the chicken broth and let the flavors mingle as the rice cooks to tender perfection.
Finally, stir in the heavy cream, watching the soup transform into a velvety bowl of comfort. Let it simmer a few more minutes until everything is hot and creamy. Serve it piping hot with crusty bread for the ultimate cozy meal.
Tips & Tasty Variations for Chicken and Wild Rice Soup
A splash of white wine while sautéing the veggies can add a lovely depth. For extra veggies, stir in fresh spinach or kale at the end. If you love herbs, a sprinkle of fresh thyme or rosemary brightens up the creamy richness.
To make it lighter, swap the heavy cream for half-and-half or whole milk—though the full cream truly makes this soup irresistible. Leftover rotisserie chicken works perfectly too, saving you even more time on busy nights.
Storing and Reheating Chicken and Wild Rice Soup
Store any leftover Chicken and Wild Rice Soup in an airtight container in the fridge for up to four days. As it sits, the rice absorbs more broth, thickening the soup—simply add a splash of chicken broth or water when reheating to loosen it up.
For longer storage, freeze individual portions in freezer-safe containers for up to three months. Thaw overnight in the fridge, then warm gently on the stovetop, stirring occasionally to bring back its creamy goodness without scorching.
Curl up with a steaming bowl whenever you need a hug in a bowl—this Chicken and Wild Rice Soup never disappoints!
Chicken Wild Rice Soup Recipe
Ingredients
- 1 cup heavy whipping cream
- 1 cup carrots finely diced
- 1/2 tsp salt or to preference
- 4 tbsp unsalted butter
- 1 cup celery chopped
- 8 cups low-sodium chicken broth
- 3/4 cup wild rice
- 1 cup yellow onion diced
- 1 lb boneless chicken breast cut into bite-sized cubes
- 1/3 cup all-purpose flour
- 1 tsp ground black pepper or to preference
Instructions
- Warm a large soup pot or Dutch oven over medium heat and melt the butter before adding the carrots, onion, and celery; sauté until the vegetables turn golden and fragrant. Sprinkle in the flour, stirring continuously for approximately two minutes to eliminate the raw taste. Incorporate the wild rice and chicken, seasoning with salt and black pepper. Gently pour in the chicken broth and bring the mixture to a simmer; allow it to cook for about 30 minutes, or until the rice reaches the desired tenderness. Gradually stir in the heavy cream, whisking constantly to achieve a smooth, velvety consistency. Let the soup cook for an additional five minutes over medium-low heat, adjusting salt and pepper to taste if needed. Serve piping hot—keep in mind the soup will thicken upon standing and can be reheated to restore its luscious texture.
