This chicken and wild rice soup recipe turns a handful of simple ingredients into a creamy, hearty bowl that tastes like it simmered all day.
It comes together with tender shredded chicken, nutty wild rice, and a few basic vegetables in about an hour, no fancy technique required.
If you grew up anywhere near the upper Midwest, you probably already know this soup by heart.
It shows up at potlucks, church suppers, and Sunday dinners because it feeds a crowd and reheats beautifully the next day.
I make a big pot of this soup at least once a month once the weather turns cold, usually with whatever vegetables I have left in the fridge.
It is forgiving, it freezes well, and it turns simple pantry staples into something that tastes far more special than the effort it takes.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Easy |
If you love the combination of chicken and grains in a cozy broth, you will probably also enjoy my chicken and rice soup for another easy weeknight option.
Why You’ll Love This Chicken And Wild Rice Soup Recipe
This soup hits that sweet spot between comforting and satisfying without feeling heavy.
The wild rice adds a chewy, nutty texture that regular rice just cannot match.
It is also one of those recipes that gets better as it sits, which makes it a great make-ahead option for busy weeks.
- Uses rotisserie chicken to cut down on prep time
- Wild rice adds a nutty, chewy texture that holds up well in leftovers
- One pot, minimal cleanup
- Freezer friendly for easy meal prep
- Easy to customize with whatever vegetables you have on hand
You might also enjoy: Chicken Orzo Soup
Ingredients
Most of these ingredients are pantry staples, with the wild rice blend being the one item worth seeking out specifically for its texture and flavor.
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup wild rice blend, uncooked
- 2 cups cooked, shredded rotisserie chicken
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
- Grated parmesan cheese, for garnish, optional
This same wild rice blend works wonderfully in my chicken gnocchi soup too, if you want to switch things up next time.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few basics you probably already have in your kitchen.
- Large Dutch oven or heavy-bottomed soup pot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Read Also: Chicken Noodle Soup Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this soup, based on what has actually made a difference in my own kitchen.
1. Enameled Cast Iron Dutch Oven
A heavy enameled Dutch oven distributes heat evenly, which matters a lot when you are building a roux and do not want hot spots scorching the flour.
It also holds heat well during the long simmer, so the soup cooks gently instead of boiling too hard.
2. Hand-Harvested Wild Rice Blend
Not all wild rice blends are created equal.
A quality blend cooks up chewy instead of mushy and has that deep, nutty flavor that makes this soup taste like the real thing instead of a shortcut version.
3. Bone Broth or Concentrated Chicken Stock
A richer, more concentrated broth gives the soup a deeper flavor base without needing to simmer chicken bones for hours.
It is a small swap that makes a noticeable difference in the finished bowl.
4. Immersion Blender
This is entirely optional, but if you like your soup a little thicker, pulsing an immersion blender a few times right in the pot lightly purees some of the vegetables and rice without dirtying a blender.
It thickens the broth naturally, no extra flour needed.
These same tools come in handy for my chicken soup as well, so they are worth the investment if you make soup often.
Step-by-Step Instructions: How to Make Chicken And Wild Rice Soup
1. Prep the Vegetables and Chicken
- Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate.
- Mince the garlic cloves and set them aside separately from the other vegetables, since they cook much faster and go in later.
- If your rotisserie chicken is still whole, remove the skin and bones, then shred the meat into bite-sized pieces using two forks or your hands.
- Measure out the wild rice blend and rinse it briefly under cold water in a fine mesh strainer to remove any dust from the package.
2. Sauté the Aromatics
- Melt the butter in a large Dutch oven or soup pot over medium heat until it is fully melted and just starting to foam.
- Add the diced onion, carrots, and celery to the pot.
- Cook, stirring occasionally, for about 5 to 6 minutes, until the onion turns translucent and the vegetables start to soften.
- Add the minced garlic and cook for another 30 seconds to 1 minute, just until fragrant. Do not let it brown.
3. Make the Roux
- Sprinkle the flour evenly over the softened vegetables in the pot.
- Stir constantly for 1 to 2 minutes, coating the vegetables in the flour and cooking out the raw, starchy taste.
- The mixture will look pasty and slightly golden at this stage, which is exactly what you want.
4. Add the Broth and Wild Rice
- Slowly pour in the chicken broth while whisking constantly, so the flour mixture does not clump.
- Once the broth is fully incorporated and smooth, add the rinsed wild rice blend, dried thyme, and bay leaf.
- Stir everything together to combine.
5. Simmer the Soup
- Increase the heat and bring the soup to a gentle boil.
- Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for 35 to 40 minutes.
- Stir occasionally to make sure the rice does not stick to the bottom of the pot.
- The soup is ready for the next step once the wild rice is tender but still has a slight chew to it.
6. Stir in the Chicken and Cream
- Add the shredded rotisserie chicken to the pot and stir to combine.
- Pour in the heavy cream or half-and-half.
- Stir gently and let the soup warm through over low heat for about 5 minutes, without letting it come to a hard boil.
7. Season and Finish
- Remove and discard the bay leaf.
- Taste the soup and season with salt and black pepper as needed.
- If the soup is thicker than you would like, thin it out with a splash of extra broth or water until it reaches your preferred consistency.
8. Serve and Garnish
- Ladle the hot soup into bowls.
- Top each bowl with chopped fresh parsley and a sprinkle of grated parmesan cheese, if using.
- Serve immediately while hot.
The same roux technique shows up in my chicken corn chowder, so it is a handy skill to have down once you make this soup a few times.
Tips for The Best Chicken And Wild Rice Soup
A few small adjustments make a big difference in how this soup turns out, especially when it comes to the rice and the seasoning.
- Use a rotisserie chicken to save time, but homemade poached chicken works just as well
- Do not skip rinsing the wild rice, since it removes excess starch and dust
- Cook the roux for the full 1 to 2 minutes so the soup does not taste like raw flour
- Add the cream at the end and keep the heat low so it does not curdle
- Season with salt at the very end, since the broth reduces and concentrates as it simmers
I first worked out this timing while testing my chicken enchilada soup, and it translates well to almost any chicken-based soup.
Serving Suggestions
This soup is filling enough to be a full meal on its own, but a few sides round it out nicely for a bigger dinner.
It also pairs well with lighter dishes if you want to balance out the richness of the cream.
- Crusty bread or dinner rolls for dipping
- A simple green salad with a light vinaigrette
- Warm biscuits on the side
- A grilled cheese sandwich for a cozy pairing
- Roasted vegetables if you want something lighter alongside it
Another favorite: Mulligatawny Soup
Variations of Chicken And Wild Rice Soup
Once you have the base recipe down, it is easy to adjust it based on what you have in the fridge or what flavors you are craving.
- Add sliced mushrooms with the vegetables for extra earthiness
- Swap the heavy cream for coconut milk to make it dairy-free
- Stir in cooked crumbled bacon for a smoky, savory twist
- Add a pinch of cayenne pepper or a dash of hot sauce for a spicy version
- Use white beans instead of chicken and vegetable broth instead of chicken broth for a vegetarian take
The mushroom version is very similar in spirit to my beef barley soup, another grain-based soup that leans into earthy, savory flavor.
Storage and Reheating
This soup holds up well in the fridge and freezer, though the wild rice will continue to absorb liquid over time.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze in freezer-safe containers for up to 3 months
- Thaw frozen soup overnight in the refrigerator before reheating
- Reheat gently on the stovetop over low heat, stirring occasionally
- Add a splash of broth or cream when reheating if the soup has thickened too much
I use the same freezing method for my creamy turkey soup, and it holds up just as well after freezing.
Nutritional Facts
These values are approximate and based on one serving out of six, using rotisserie chicken and heavy cream.
- Calories: about 380 per serving
- Protein: about 22 grams
- Carbohydrates: about 28 grams
- Fat: about 20 grams
- Fiber: about 3 grams
- Sodium: about 780 milligrams
You might also enjoy: Creamy Sausage And Potato Soup
Health Benefits of Key Ingredients
Beyond tasting great, several of the ingredients in this soup bring some real nutritional value to the table.
None of this makes the soup a health food exactly, but it is a bit more balanced than you might expect from something this comforting.
- Wild rice is a whole grain that provides fiber and antioxidants
- Chicken offers lean protein that helps keep you full
- Carrots are a good source of vitamin A and beta-carotene
- Celery adds vitamin K along with a low-calorie crunch
- Garlic has natural compounds linked to immune support
This pairs beautifully with my broccoli cheddar soup for a meal that leans a little more toward the vegetable side.
FAQs About Chicken And Wild Rice Soup
1. Can I use regular rice instead of wild rice?
You can, but the texture and flavor will be quite different.
Wild rice has a chewier bite and a nuttier taste that regular white or brown rice cannot fully replicate.
2. Can I make this soup ahead of time?
Yes, this soup actually tastes even better the next day once the flavors have had time to meld.
Just keep in mind the rice will continue to absorb liquid, so you may need to thin it out slightly when reheating.
3. What is the best way to thicken the soup if it seems too thin?
Let it simmer uncovered for a few extra minutes to reduce, or whisk a small amount of flour with cold water and stir it in.
An immersion blender pulsed briefly can also help thicken it naturally.
4. Can I use raw chicken instead of rotisserie chicken?
Absolutely. Add raw diced or whole chicken breasts or thighs along with the broth and simmer until fully cooked, then shred the meat and return it to the pot along with the cream.
5. Is this soup gluten-free?
Not as written, since it uses all-purpose flour for the roux.
To make it gluten-free, swap in a gluten-free flour blend or cornstarch slurry instead.
Chicken and Wild Rice Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour about 42g
- 6 cups low-sodium chicken broth 1.4L
- 1 cup wild rice blend uncooked, about 170g
- 2 cups cooked shredded rotisserie chicken about 340g
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 cup heavy cream or half-and-half, about 240ml
- salt to taste
- black pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
- grated parmesan cheese for garnish, optional
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Fine-mesh strainer
- Immersion blender optional
Method
- Dice onion, carrots, and celery into small, even pieces. Mince garlic and set aside separately. Remove skin and bones from rotisserie chicken and shred into bite-sized pieces. Rinse wild rice blend in a fine mesh strainer.
- Melt butter in a large Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5-6 minutes until onion is translucent. Add garlic and cook 30 seconds to 1 minute until fragrant.
- Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook out the raw starchy taste until pasty and slightly golden.
- Slowly pour in chicken broth while whisking constantly to avoid clumps. Add rinsed wild rice, dried thyme, and bay leaf. Stir to combine.
- Bring soup to a gentle boil, then reduce heat to low, cover, and simmer for 35-40 minutes, stirring occasionally, until wild rice is tender but still slightly chewy.
- Add shredded chicken and heavy cream to the pot. Stir gently and warm through over low heat for about 5 minutes, without letting it come to a hard boil.
- Remove and discard bay leaf. Taste and season with salt and pepper as needed. Thin with extra broth or water if desired.
- Ladle hot soup into bowls and top with fresh parsley and grated parmesan cheese if using. Serve immediately.
Nutrition
Notes
- Do not skip rinsing the wild rice to remove excess starch and dust for the best texture.
- Cook the roux for the full 1 to 2 minutes so the soup does not taste like raw flour.
- Add the cream at the end and keep the heat low so it does not curdle.
- Season with salt at the very end, since the broth reduces and concentrates as it simmers.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in freezer-safe containers for up to 3 months. Thaw overnight before reheating.
- Soup thickens as it sits—add a splash of broth or cream when reheating if needed.
- Swap heavy cream for coconut milk to make it dairy-free.
- Add sliced mushrooms with the vegetables for extra earthiness.
- Use raw chicken instead of rotisserie—simmer with broth until cooked, then shred and return to pot with cream.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This chicken and wild rice soup recipe is the kind of meal that turns a cold, gray evening into something a little warmer.
It is simple enough for a weeknight but hearty enough to serve when family or friends come over.
I hope this one earns a permanent spot in your soup rotation the way it has in mine.
If you try it, I would love to hear how it turned out, so leave a comment below or share with me.
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