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A cozy and creamy chicken wild rice soup recipe perfect for chilly days. It’s packed with tender vegetables, roasted chicken, and nutty wild rice, all in a rich, savory broth.
Serve with crusty bread on the side.

Why you’ll love this soup…
This is more than just a soup; it’s a bowl of pure joy and comfort, guaranteed to become a favorite in your recipe collection! It’s one of our favorite soups the whole family loves. Why you’ll love this creamy chicken and wild rice soup…
- Perfectly Creamy, Yet Balanced: The smooth, velvety broth is indulgent without being overly heavy. The hint of cream complements the earthy wild rice and savory chicken for a balanced, crave-worthy texture.
- Nutty, Hearty Wild Rice: Wild rice is the secret star! Its nutty flavor and chewy texture give this soup a satisfying bite and depth that sets it apart from more common varieties.
- Unbeatable Crowd Pleaser: This soup brings everyone back for a second bowl, from kids to adults, making it ideal for family dinners or cozy gatherings.
This works great with leftover chicken, Thanksgiving turkey, chicken thighs, or rotisserie chicken.

Table of Contents
Simple Ingredients
Made with wholesome, straightforward ingredients, it’s an approachable recipe that delivers impressive results, making it a go-to comfort meal.

- Butter: Adds richness and helps sauté the vegetables, creating a creamy base.
- Celery: Provides a fresh, aromatic flavor and adds texture.
- Carrots: Brings sweetness and color, balancing the savory flavors.
- Onion: Adds depth and a mild sweetness to the soup.
- Garlic: Infuses warmth and aroma, enhancing the overall taste.
- Fresh Thyme: Earthy and subtly minty, thyme adds a fragrant herbal note.
- Fresh Rosemary: A hint of pine-like flavor that pairs well with poultry.
- Bay Leaves: Adds subtle depth and a slight bitterness that rounds out flavors.
- Kosher Salt: Enhances the natural flavors without overwhelming them.
- Black Pepper: Adds gentle heat and warmth to balance the creaminess.
- All-Purpose Flour: Thickens the soup, creating a silky texture.
- Wild Rice Blend: Nutty and earthy, wild rice gives texture and heartiness.
- Chicken Stock or Chicken Broth: Forms the soup’s base, bringing a savory depth.
- Roasted Chicken or Turkey: Adds protein and a rich, slightly smoky flavor.
- Heavy Cream: Lends a luxurious creaminess, making the soup velvety smooth.
See the recipe card for quantities.
How to Make Chicken and Wild Rice Soup
This creamy soup comes together in one pot and is a great recipe for a cold day! For more instructions, see the printable recipe card at the bottom of the post.

In a large pot, on medium-high heat, saute the vegetables.

Add the aromatics to the pot.

Place the flour and aromatics on top of the veggies. This will create a cream-soup base.

Pour the broth into the soup pot.

Add the wildrice to the pot and stir and cook until rice is tender.

Stir in the shreeded chicken and let cook to warm.

Pour in the heavy cream and cook on low to warm through and meld the flavors together.

Serve the creamy chicken soup with crusty bread, and enjoy!

You’ll love the creamy broth, tender chicken, and delcious vegetables. It’s a cozy recipe to make all soup season.
FAQ’s
Yes! This soup actually tastes even better the next day as the flavors meld together. Store it in the fridge and reheat on the stovetop for the best results.
Yes! This soup actually tastes even better the next day as the flavors meld together. Store it in the fridge and reheat on the stovetop for the best results.
Make a Roux: Sauté equal parts butter and flour, then stir into the soup.
Add Cornstarch Slurry: Mix 1-2 tablespoons of cornstarch with cold water, then add to the soup and simmer until thickened.
Use More Cream: Stir in extra heavy cream or half-and-half for a richer, creamier texture.
Simmer Longer: Let the soup simmer uncovered to reduce and naturally thicken.
These methods will give your soup a heartier, thicker consistency!
Yes, the soup may thicken as it cools or when stored. Add a bit of broth or water when reheating to reach your desired consistency.

My Pro Tip
Recipe Tips
- Sauté Veggies Slowly: Let the celery, carrots, and onions cook until they’re tender. This step builds a rich, flavorful base.
- Use Fresh Herbs: Fresh thyme and rosemary make a big difference! They add a more vibrant flavor compared to dried herbs.
- Rinse Wild Rice: Rinse the rice before adding it to remove excess starch and prevent it from getting too thick.
- Cook Low and Slow: Let the soup simmer gently so the wild rice cooks evenly and absorbs the broth’s flavors.
- Add Cream Last: Stir in the cream at the end to keep it from curdling and maintain a silky texture.
- Adjust Consistency: If the soup thickens too much, add a splash of broth or water when reheating.
Substitutions and Variations
- Chicken: Swap with turkey for a post-holiday twist or use rotisserie chicken for convenience.
- Wild Rice: Substitute with brown rice or a rice blend if needed, though wild rice gives a unique nutty flavor.
- Heavy Cream: Use half-and-half, whole milk, or coconut milk for a lighter or dairy-free option.
- Vegetables: Add mushrooms, spinach, or kale for extra flavor and nutrients.
- Herbs: If you don’t have fresh herbs, use dried thyme and rosemary (about 1/2 teaspoon each).
These tweaks make it easy to adapt the soup to your taste or what you have on hand!
How To Store And Reheat
Storing:
- Refrigerator: Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 3-4 days.
- Freezer: For longer storage, pour the cooled soup into freezer-safe containers, leaving a little space for expansion. Freeze for up to 2-3 months. (Note: the cream may separate slightly when reheated, but it’s easy to fix with a quick stir.)
Reheating:
- Stovetop: For the best texture, reheat on the stovetop over medium-low heat. Stir occasionally until the soup is heated through. Add a splash of broth or water if it has thickened too much.
- Microwave: Place a portion of soup in a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals, stirring between each. Add a bit of broth or water as needed to reach your desired consistency.
This soup reheats beautifully and tastes even better the next day!

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Print
Creamy Chicken Wild Rice Soup Recipe
- Total Time: 60 minutes
- Yield: 4–6 servings 1x
Description
Here’s a cozy and Creamy Chicken and Wild Rice Soup recipe that’s perfect for chilly days. It’s packed with tender vegetables, roasted chicken, and nutty wild rice, all in a rich, savory broth.
Ingredients
- 4 tablespoons unsalted butter
- 3 celery ribs, diced
- 3 carrots, sliced
- 1 medium onion, chopped
- 2–3 garlic cloves, thinly sliced
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 bay leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 1 cup wild rice blend (such as Lundberg), rinsed
- 7–8* cups chicken stock or low-sodium broth (or vegetable broth for a lighter version)
- 4 cups roasted chicken or turkey, cut into bite-sized pieces or shredded
- 1 cup heavy cream
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the celery, carrots, and onion. Sauté until softened, about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add Herbs and Seasonings: Stir in the thyme, rosemary, and bay leaves. Season with salt and black pepper to taste.
- Make the Roux: Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes, creating a light roux. This will help thicken the soup.
- Cook the Rice: Pour in the chicken stock and stir to combine, then add the wild rice blend. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the rice is tender.
- Add Chicken and Cream: Once the rice is cooked, add the cooked chicken (or turkey) and heavy cream. Stir well and cook for 10 minutes until the soup is hot and creamy.
- Season to Taste: Remove bay leaves. Taste and adjust seasoning as needed with more salt and pepper.
- Serve and Enjoy: Ladle into bowls and serve warm, serve with crusty bread on the side.
This soup keeps well and even gets better after a day or two in the fridge. Perfect for cozy nights in!
Notes
*Adjust the amount of broth if you like more broth or a thicker soup.
You can make this soup in the Instant Pot!
- Sauté: Use the sauté function to cook the butter, veggies, and garlic.
- Add Ingredients: Add the herbs, wild rice, broth, and chicken (if using raw chicken).
- Pressure Cook: Set to high pressure for 35 minutes if using uncooked rice. For cooked rice, reduce the time to 15 minutes.
- Shred Chicken: If using raw chicken, remove, shred, and return to the pot.
- Finish with Cream: Stir in the cream after pressure cooking for a silky texture.
- Prep Time: 10 min
- Cook Time: 45-50 minutes
- Category: Savory
- Method: American
- Cuisine: American
Creamy, comforting, and hearty! You will love this delcious and easy soup.