Introduction

Creamy Chicken Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Packed with tender chicken, wholesome wild rice, and a rich, creamy broth, this soup is both nourishing and delicious. It’s an ideal meal to warm you up and satisfy your cravings.

Creamy Chicken Wild Rice Soup Recipe - Recipe Image

Ingredients

1 Tablespoon extra virgin olive oil
2 medium carrots (finely chopped, about 1 cup)
2 ribs celery (finely chopped)
1 shallot or small yellow onion (chopped)
Salt and pepper, to taste
3 cloves garlic (pressed or minced)
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
6 cups chicken stock or broth (plus more for reheating)
1 lb chicken breasts (about 2 breasts, sliced in half)
1 cup wild blend rice
1/2 cup butter (or vegan butter)
1/2 cup gluten free flour blend
2 cups milk (any kind)

Instructions

Step 1: Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add the carrots, celery, and shallots or onions. Season with salt and pepper, then sauté until the vegetables are tender, about 8-10 minutes. If desired, place a lid on the pot with a splash of stock or water to speed up softening. Add the garlic, poultry seasoning, and dried thyme, sautéing until fragrant, about 1-2 minutes.
Step 2: Pour in the chicken stock or broth and increase heat to high. Cover with a lid and bring to a boil. Add the chicken breast halves, cover again, then reduce heat to low and simmer until the chicken is cooked through, about 10-12 minutes. Remove the chicken and, once cool enough to handle, chop or shred. Set aside in a bowl and refrigerate until ready to add back.
Step 3: Add the wild blend rice to the pot and stir to combine. Cover and simmer until the rice is al dente, stirring occasionally, about 20-30 minutes depending on the rice brand.
Step 4: When the rice has about 10 minutes left, melt the butter in a small saucepan over medium heat. Sprinkle in the gluten free flour and whisk continuously for 1 minute. Gradually drizzle in the milk while whisking to form a smooth sauce. Continue cooking and stirring until thick and creamy, 1-2 minutes. Remove from heat and cover.
Step 5: Once the rice is al dente, slowly whisk the butter-flour-milk mixture into the soup. Stir in the shredded chicken and cook for an additional 5 minutes, stirring frequently, until the soup thickens and the rice is tender. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and let the soup sit for 5-10 minutes to thicken before serving.

Tips & Variations

Use a wild rice blend that contains a mix of wild, brown, and sometimes white rice for the best texture.
For a dairy-free version, substitute vegan butter and use almond or oat milk.
Adding a splash of white wine to the vegetables while sautéing can deepen the flavor.
If you prefer a thicker soup, add a bit more flour to the butter mixture or simmer a bit longer after combining.
Leftover shredded rotisserie chicken can be used to save time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken stock or broth if the soup has thickened too much. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of wild rice?

Yes, you can substitute white rice if you prefer, but the texture and flavor will be different. White rice cooks faster and is less chewy than wild rice, so adjust cooking times accordingly.

Can I make this soup in advance?

Absolutely. This soup tastes even better the next day as the flavors meld. Prepare the soup as directed, then refrigerate overnight before reheating. Just be sure to stir well while reheating to prevent sticking or scorching.

Creamy Chicken Wild Rice Soup Recipe

Print Recipe

★★★★★

4.5 from 64 reviews

This creamy chicken wild rice soup combines tender chicken breasts, wholesome wild rice blend, and sautéed vegetables in a rich, velvety broth finished with a smooth milk-based sauce thickened with gluten-free flour. Perfectly comforting and hearty, this soup offers a delightful balance of savory flavors and creamy texture, ideal for chilly days or anytime you crave a satisfying bowl of soup.

Author: Zane
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vegetables & Aromatics

2 medium carrots, finely chopped (~1 cup)
2 ribs celery, finely chopped
1 shallot or small yellow onion, chopped
3 cloves garlic, pressed or minced

Proteins & Grains

1 lb chicken breasts (~2 breasts, sliced in half)
1 cup wild blend rice

Liquids & Fats

1 Tablespoon extra virgin olive oil
6 cups chicken stock or broth (plus more for reheating)
1/2 cup butter (or vegan butter)
2 cups milk (any kind)

Seasonings & Thickener

Salt and pepper, to taste
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/2 cup gluten free flour blend

Instructions

Saute veggies: Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat. Add the chopped carrots, celery, and shallots or onions. Season with salt and pepper, then sauté until the vegetables are tender, about 8-10 minutes. To speed up softening, you can place a lid on the pot with a splash of stock or water. Add the garlic, poultry seasoning, and dried thyme and sauté for 1-2 minutes until very fragrant.
Cook chicken: Pour the chicken stock or broth into the pot and increase heat to high. Cover with a lid and bring the liquid to a boil. Once boiling, add the chicken breast halves, replace the lid, then reduce heat to low and simmer for 10-12 minutes until the chicken is cooked through. Remove the chicken breasts, let cool slightly, then chop or shred. Store in a bowl and refrigerate until ready to add back into the soup.
Cook rice: Add the wild rice blend to the pot with the simmering broth and vegetables. Stir to combine, cover with a lid, and simmer until the rice is al dente, typically 20-30 minutes depending on the rice brand, stirring occasionally to prevent sticking.
Cook sauce: With about 10 minutes left for the rice to cook, melt the butter in a small saucepan over medium heat. Sprinkle in the gluten-free flour and whisk continuously, cooking for 1 minute. Slowly drizzle in the milk while whisking to create a smooth sauce. Switch to stirring with a spatula and cook until the sauce thickens and becomes creamy, about 1-2 minutes. Remove from heat, cover, and set aside.
Thicken soup: Once the rice is tender and al dente, gradually stream the prepared butter-flour-milk sauce into the soup while whisking constantly to avoid lumps. Add the shredded chicken back into the pot. Cook for an additional 5 minutes, stirring frequently, until the soup thickens nicely and the rice is fully tender. Adjust seasoning with salt and pepper as needed. Remove from heat and let the soup sit for 5-10 minutes to thicken slightly before serving.

Notes

Use a wild rice blend that you prefer; cooking times may vary, so adjust accordingly.
The gluten-free flour blend acts as a thickener; regular flour can be substituted if not avoiding gluten.
Milk type can be dairy or plant-based according to your preference or dietary needs.
For a vegan version, substitute chicken stock with vegetable broth and use vegan butter and plant-based milk, and omit chicken or use a plant-based protein.

Keywords: creamy chicken wild rice soup, gluten free chicken soup, wild rice chicken, comforting chicken soup, stovetop soup