Creamy Chicken Wild Rice Soup Recipe

There’s nothing more comforting than a bowl of creamy chicken wild rice soup—rich, hearty, and packed with tender chicken, earthy wild rice, and savory vegetables. This recipe is a crowd-pleaser, perfect for chilly nights, meal prep, or even holiday gatherings.

It’s easy to make, incredibly flavorful, and guaranteed to warm you from the inside out!

Recipe Overview

Flavor: Savory, creamy, and herb-infused with a satisfying texture from wild rice and tender chicken.
Texture: Hearty, slightly chewy wild rice with velvety broth and soft veggies.
Ease: Simple one-pot recipe with minimal prep—great for beginners!
Prep Time: 15 minutes
Cook Time: 45 minutes

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Ingredients List

• 1 cup wild rice blend – Adds nutty flavor and chewy texture.
• 1 lb boneless, skinless chicken breasts or thighs – Thighs stay juicier, but breasts work too.
• 3 tbsp butter – For sautéing and richness.
• 1 medium onion, diced – Sweet base flavor.
• 2 carrots, diced – Adds natural sweetness.
• 2 celery stalks, diced – For earthy depth.
• 3 garlic cloves, minced – Essential for savory aroma.
• 6 cups chicken broth – Use low-sodium for better control.
• 1 tsp dried thyme – Warm, herby notes.
• 1 tsp dried rosemary – Earthy, fragrant touch.
• 1 bay leaf – Enhances broth flavor.
• 1 cup heavy cream or half-and-half – Makes it luxuriously creamy.
• Salt & black pepper to taste – Balances flavors.
• Fresh parsley (garnish) – Bright, fresh finish.

Step-by-Step Instructions

1. Cook the Wild Rice: Rinse rice under cold water. In a pot, combine rice with 3 cups of broth. Simmer for 40-45 minutes until tender. Drain excess liquid if needed.
2. Sauté Vegetables: In a large Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook 5-6 minutes until soft. Stir in garlic until fragrant (about 30 seconds).
3. Cook the Chicken: Push veggies to the side, add chicken, and cook 5-6 minutes per side until no longer pink. Remove, shred, and set aside.
4. Simmer the Soup: Pour in remaining broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer 10 minutes.
5. Combine & Creamify: Stir in cooked wild rice, shredded chicken, and heavy cream. Simmer 5 more minutes. Season with salt and pepper.
6. Serve: Discard bay leaf. Ladle into bowls, garnish with parsley, and enjoy!

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Tips for Success

• Wild Rice Substitute: Brown rice works but adjust cooking time.
• Cream Swap: Whole milk works but won’t be as rich.
• Thicker Soup: Mix 1 tbsp cornstarch with 2 tbsp water, stir in at the end.
• Extra Flavor: Add a splash of white wine when sautéing veggies.

Serving Suggestions

• Pairings: Crusty bread, garlic knots, or a crisp green salad.
• Garnish: Fresh thyme, grated Parmesan, or a drizzle of olive oil.
• Presentation: Serve in a bread bowl for a fun twist!

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Storage Tips

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze (without cream) for up to 3 months. Reheat with fresh cream.
• Reheat: Warm on the stove over low heat, stirring occasionally.

FAQs

Can I use instant wild rice?
Yes, but adjust cooking time per package instructions.

Can I make this in a slow cooker?
Absolutely! Cook rice separately, then add all ingredients (except cream) and cook on low 6-8 hours. Stir in cream before serving.

How do I prevent the soup from being too thick?
Add extra broth or water when reheating if needed.

Conclusion

This chicken wild rice soup is pure comfort in a bowl—creamy, flavorful, and perfect for any occasion. Once you try it, it’ll become a staple in your kitchen! Don’t forget to share your results and tag us. Happy cooking!