Creamy Chicken and Wild Rice Soup

If there’s one thing that always hits the spot when the weather dips, it’s a big bowl of creamy chicken and wild rice soup. This one’s rich, comforting, and ready in under 20 minutes—perfect for those evenings when you’re craving something warm but don’t have the energy for a full-on cooking marathon.

Why This Soup Is Always on My Winter Stove

I’ll be honest—this recipe wasn’t something I planned weeks in advance. It came together out of pure necessity. A few weeks ago, my entire household was down with a cold. Sore throats, sniffles, and that classic “don’t feel like eating anything” mood. Except for soup. Everyone wanted soup. And this creamy chicken and wild rice combo came to the rescue.

It’s one of those back-pocket recipes that just works. Whether you’re dealing with sick days, rainy afternoons, or just want to wrap your hands around a warm bowl after a long day—this one is a keeper.

Simple Ingredients, Big Comfort

You don’t need anything fancy to make this, just a few humble ingredients that really shine when cooked together.

Celery, onion, and carrots – I call this trio my “soup base MVPs.” I almost always have them in the fridge, and they instantly add that cozy homemade flavor to any pot.

All-purpose flour & butter – These two are your thickening team. You don’t need a heavy hand—just enough to create a smooth, creamy base.

Chicken broth or stock – Use whichever you have. I like keeping a few cartons of good-quality broth in my pantry for quick meals like this.

Heavy cream – This gives it the luxurious creamy texture. If I’m feeling a bit more health-conscious, I swap in half-and-half or whole milk and it still works great.

Cooked chicken – Leftover chicken, shredded rotisserie, or even poached chicken breast—anything goes. I’ve even tossed in leftover grilled chicken once, and it added a slightly smoky flavor that worked surprisingly well.

Wild rice mix – Here’s where things get a little special. I used to make this with white or brown rice, but once I tried wild rice, I never looked back. It holds its texture better and adds a slightly nutty bite that makes the soup heartier.

Let’s Cook This Together

Here’s a quick run-through of how I pull this soup together on a busy night:

1. Sauté the base – I melt a bit of butter in a large pot and cook the diced onion, carrots, and celery until they’re softened and starting to smell really good.
2. Make it creamy – Sprinkle in some flour, stir it around for a minute or two, then gradually whisk in chicken broth until everything’s smooth.
3. Add richness – In goes the cream, bringing everything together in a silky, cozy broth.
4. Toss in the good stuff – Add the shredded chicken and your cooked wild rice. I usually make a big batch of wild rice ahead of time and keep some in the fridge—it’s a great shortcut.
5. Simmer & taste – Let it warm through, adjust the salt and pepper, and maybe a pinch of dried thyme if I’m feeling fancy.

Handy Cooking Tips from My Kitchen

• Use rotisserie chicken when you’re short on time. I often grab one on my grocery run just to have for quick soups or sandwiches.
• Batch cook wild rice on weekends. It keeps well in the fridge for 4–5 days, and you can toss it into everything from soups to salads.
• Don’t rush the sauté step. Letting the onions and carrots get a little soft brings out their natural sweetness and gives the soup more flavor.
• Add a bay leaf or dried thyme while simmering if you like a slightly herby edge.

How I Serve It at Home

More often than not, I ladle this soup into big bowls and serve it with toasted sourdough or leftover garlic bread from the night before. If I’m feeding a bigger crowd, I’ll throw together a quick salad with lemon vinaigrette on the side. It balances out the richness of the soup really well.

And if I have time, I’ll warm up a few cheese biscuits or make some crispy croutons out of old bread—it’s the little things that make it feel extra cozy.

Got Leftovers? Here’s What I Do

This soup keeps beautifully. I store it in an airtight container in the fridge for up to 3 days. Just know that the rice will soak up a bit more of the liquid as it sits, so when reheating, I usually add a splash of broth or water to loosen it up.

If you’re thinking about freezing it, skip the cream and add that part fresh when reheating. Cream-based soups don’t always freeze well—they can separate. But everything else holds up fine.

Quick FAQ

Can I make this with uncooked rice?
Sure, just add it earlier and simmer longer, but honestly, I prefer cooking it separately so it doesn’t soak up all the broth.

Is it okay to use chicken thighs?
Absolutely. They’re juicier and more flavorful. I switch between breasts and thighs depending on what I have.

How do I lighten it up?
Use milk instead of cream and go easy on the butter. It’ll still be delicious.

Can I make it vegetarian?
Skip the chicken, use veggie broth, and add some mushrooms or white beans for that hearty feel.

Final Thoughts

This creamy chicken and wild rice soup is the kind of meal I turn to when I need something easy, warm, and comforting—especially when the day’s been long or everyone’s feeling under the weather. It’s a no-fuss dinner that tastes like you’ve been simmering it for hours.

If you make it once, don’t be surprised if it becomes a go-to in your house too. And if you have any fun add-ins or swaps you’ve tried, I’d love to hear about them.

Try Other Chicken and Rice Recipes:

French Onion Chicken and Rice Bake

Instant Pot Chicken and Rice Soup

Creamy Chicken and Rice Soup