Creamy Chicken and Wild Rice Soup – Easy Cozy Creamy One-Pot Soup

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creamy chicken and wild rice soup with carrots celery and herbs in a bowl

A steaming bowl of creamy chicken and wild rice soup with tender chicken pieces, wild rice, carrots, celery, and herbs, served with crusty bread.

Creamy chicken and wild rice soup is the definition of cozy. It’s rich and creamy, but still balanced with hearty wild rice and plenty of vegetables. This soup is perfect for easy weeknight dinners, and it’s meal prep friendly because it reheats like a dream (just add a splash of broth if it thickens).

Introduction

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If you’re craving a soup that feels like a warm blanket, creamy chicken and wild rice soup is it. It’s comforting, filling, and tastes like something you’d order at a cafe—except you’re making it at home.

The standout trick is cooking a little flour-and-butter base before adding the liquid. That simple step gives you a creamy texture without needing tons of heavy cream. And wild rice adds a chewy, nutty bite that makes every spoonful more satisfying.

This is also a fan-favorite because it’s flexible. You can use leftover cooked chicken, or cook chicken fillets right in the soup. Either way, it turns out cozy and delicious.

Why You’ll Love This Creamy Chicken and Wild Rice Soup

  • Ultimate comfort food: Creamy, hearty, and cozy for chilly nights.
  • One-pot meal: Easy cleanup and simple steps.
  • High-protein dinner: Chicken plus wild rice keeps you full.
  • Better than restaurant: Rich flavor with simple pantry ingredients.
  • Meal prep friendly: Leftovers reheat beautifully.

Ingredients for Creamy Chicken and Wild Rice Soup

ingredients for creamy chicken and wild rice soup including chicken fillets wild rice carrots celery broth and milk
Pantry staples for cozy creamy chicken and wild rice soup
  • Unsalted butter (4 tablespoons) – flavor base; olive oil works too.
  • Yellow onion, diced (1 medium) – builds savory flavor.
  • Carrots, diced (2 large) – sweetness and color.
  • Celery, diced (2 stalks) – classic soup flavor.
  • Garlic, minced (3 cloves) – depth; garlic powder works (1 teaspoon).
  • All-purpose flour (1/4 cup) – thickens the soup; for gluten-free use cornstarch slurry at the end.
  • Low-sodium chicken broth (8 cups) – keeps flavor balanced.
  • Wild rice blend (1 cup) – hearty chew; check package time (some blends cook faster).
  • Bay leaf (1) – subtle background flavor.
  • Dried thyme (1 teaspoon) – cozy herb note.
  • Chicken fillets (1 1/2 pounds) – cook in the soup and shred; or use cooked shredded chicken (about 3 cups).
  • Milk (1 1/2 cups) – creamy texture; whole milk is richest.
  • Salt (1 teaspoon, then to taste) and black pepper (1/2 teaspoon) – adjust at the end.
  • Optional: lemon juice (1 teaspoon) – brightens at the end.
  • Optional: chopped parsley (2 tablespoons) – fresh finish.

Helpful note: Pre-shredded cheese isn’t needed here, and it can make soups grainy. Stick with milk for a smooth creamy finish.

Creamy Chicken and Wild Rice Soup Recipe Step-by-Step

four panel collage showing steps to make creamy chicken and wild rice soup
Sauté, simmer, shred, and stir in milk for creamy soup
  • 1. Sauté: Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 7–9 minutes until softened.
  • 2. Whisk: Add garlic and cook 30 seconds until fragrant. Sprinkle flour over the vegetables and stir for 1 minute.
  • 3. Simmer: Slowly pour in broth while stirring. Add wild rice, bay leaf, and thyme. Bring to a gentle boil, then reduce to a steady simmer.
  • 4. Cook: Add chicken fillets. Cover and simmer 30–45 minutes (depending on rice blend), until wild rice is tender and chicken is cooked through (165°F).
  • 5. Shred: Remove chicken to a plate and shred with two forks. Return shredded chicken to the pot.
  • 6. Stir: Add milk and warm 3–5 minutes over medium-low (do not boil). If it looks too thick, whisk in a splash of broth until it’s creamy and smooth.
  • 7. Finish: Remove bay leaf. Taste and adjust salt and pepper. Add lemon juice if it needs brightness. Serve with parsley on top.

Tips for Perfect Creamy Chicken and Wild Rice Soup

  • Keep heat gentle after adding milk for the smoothest texture.
  • Wild rice blends vary—start checking tenderness around 30 minutes.
  • If soup thickens a lot in the fridge, add broth when reheating.
  • Shred chicken after cooking so it stays juicy.
  • Add a small squeeze of lemon at the end if the flavor tastes flat.

Variations & Substitutions

  • Slow cooker style: Sauté veggies and flour first, then add everything except milk. Stir milk in at the end.
  • Extra veggies: Add mushrooms or spinach near the end.
  • Dairy-light: Use 2% milk and reduce butter to 3 tablespoons.
  • Gluten-free: Skip flour and thicken at the end with cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water).
  • Leftover idea: Serve over rice for a thicker, stew-like bowl.

Make-Ahead & Freezing

Fridge: Store in an airtight container for 4–5 days.
Reheat: Warm on the stove over medium-low. Add broth as needed because wild rice keeps absorbing liquid.
Freezer: Freeze up to 2 months. For best texture, freeze before adding milk, then stir milk in after reheating.

Serving Suggestions & Pairings

  • Crusty bread or dinner rolls
  • Simple green salad
  • Roasted vegetables for a cozy meal
  • Crackers and a squeeze of lemon

Recipe Card

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Nut-free

Reader Review: This soup is so creamy and comforting. The wild rice makes it hearty, and it reheated perfectly for lunches.

If you make this creamy chicken and wild rice soup, please leave a rating and comment. Do you like yours extra creamy or more brothy?

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