Name: Creamy Chicken Wild Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup wild rice blend (180g); 5 tablespoons salted butter (70g); 1 yellow onion, diced (125g); 1 cup carrots, diced (130g, about 2 medium); 1 cup celery, diced (115g, about 3 stalks); 1 tablespoon garlic paste (18g); 1/4 cup all-purpose flour (33g); 1 teaspoon mustard powder; 2 teaspoons Herbes de Provence; 1 bay leaf; 2 teaspoons salt, plus more to taste; 1/2 teaspoon ground black pepper, plus more to taste; 6 cups chicken broth (or more as needed); 1 1/4 pounds cooked and shredded chicken breasts (or meat from 1 rotisserie chicken); 1 cup heavy cream (240mL); 1 tablespoon fresh parsley, minced (for garnish)

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This Creamy Chicken Wild Rice Soup is one of my favorite comfort bowls—rich, hearty, and full of shredded chicken, wild rice, and vegetables simmered in a velvety broth. It’s a cozy, satisfying meal that’s perfect for chilly evenings or warming up lunchtime leftovers.

Why You’ll Love This Recipe

I love how this soup combines tender chunks of chicken, nutty wild rice, and a mix of aromatic vegetables all swimming in a thick, creamy base. It’s a complete meal in one bowl, and the leftovers only get better with time. Whether I use rotisserie chicken or cook my own, the result is always wholesome and delicious. Creamy Chicken Wild Rice Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Wild rice blend (1 cup / 180 g)
Salted butter (5 tablespoons / 70 g)
Yellow onion, diced (1 / 125 g)
Carrots, diced (1 cup / 130 g, about 2 medium)
Celery, diced (1 cup / 115 g, about 3 stalks)
Garlic paste (1 tablespoon / 18 g)
All-purpose flour (¼ cup / 33 g)
Mustard powder (1 teaspoon)
Herbes de Provence (2 teaspoons)
Bay leaf (1)
Salt (2 teaspoons, plus more to taste)
Ground black pepper (½ teaspoon, plus more to taste)
Chicken broth (6 cups or more as needed)
Cooked and shredded chicken breasts (1¼ pounds or meat from 1 rotisserie chicken)
Heavy cream (1 cup / 240 mL)
Fresh parsley, minced (1 tablespoon for garnish)

Directions

I start by cooking the wild rice blend according to the package instructions and set it aside.
In a large heavy pot, I melt the butter over medium heat, then sauté the onion, carrots, and celery for about 5 minutes, until softened.
I stir in the garlic paste and cook for 1 minute.
I sprinkle in the flour and mustard powder, stirring constantly to coat the vegetables and form a roux.
I add the Herbes de Provence, bay leaf, salt, and pepper, and continue to stir for 2 minutes.
I pour in a little broth first to deglaze the bottom, then add the rest of the broth and bring the mixture to a gentle simmer.
I let the soup simmer uncovered for 20 minutes to let the flavors develop.
I stir in the shredded chicken, cooked wild rice, and heavy cream, and let it all simmer for another 10 minutes.
I remove the bay leaf, adjust seasoning if needed, and thin the soup with extra broth if it’s too thick.
I finish with a sprinkle of fresh parsley before serving.

Servings and timing

This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

I sometimes use a mix of wild and brown rice for added texture.
For a dairy-free version, I swap the cream with coconut milk or omit it entirely for a broth-based soup.
I occasionally stir in chopped spinach or kale at the end for a green boost.
Leftover turkey works great instead of chicken, especially around the holidays.

storage/reheating

I store leftovers in the fridge for up to 4 days. The rice continues to absorb liquid, so I add a splash of broth or water when reheating on the stovetop or in the microwave. It also freezes well—just cool it completely and freeze in airtight containers for up to 2 months.

FAQs

Can I use pre-cooked rice instead of cooking it separately?

Yes, I often use leftover wild rice or pre-cooked packets. I just stir it in during the last 10 minutes of simmering.

What’s the best chicken to use for this soup?

I use either shredded rotisserie chicken or poached chicken breasts. Both work great and save time.

Can I make this soup gluten-free?

Yes, I replace the flour with a gluten-free thickener like cornstarch or a gluten-free flour blend.

How can I make it thicker or thinner?

To thicken, I simmer it uncovered a bit longer or add a touch more flour. To thin, I add more chicken broth or a splash of milk.

Is this soup good for meal prep?

Definitely. I make a big batch and portion it out for lunches throughout the week. It reheats beautifully and tastes even better the next day.

Conclusion

Creamy Chicken Wild Rice Soup is one of those recipes I turn to when I want something hearty, nourishing, and full of flavor. It’s easy to make, perfect for leftovers, and just the kind of warm, cozy bowl I crave when the weather cools down. It’s comfort food at its best.