Creamy Chicken Wild Rice Soup Recipe

Spoon in a bowl of Creamy Chicken Wild Rice Soup.

5 from 3 votes

Creamy Chicken Wild Rice Soup Recipe

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.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Soup

Cuisine: American

Keyword: wild rice chicken soup

Servings: -6 servings

Author: Elena Davis

Ingredients

4 tablespoons unsalted butter
3 ribs celery 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
¼ 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.

Nutrition