Cold day, hot bowl, zero leftovers. This Creamy Chicken and Wild Rice Soup delivers deep poultry flavor, nutty chew from real wild rice, and a silky, spoon-coating finish without heaviness. You build a clean stock base, sweat classic aromatics, then fold in tender chicken and a light cream emulsion. The result tastes like all-day simmer, yet you finish in about an hour.
Ingredients
Yield: 6 generous bowls
Rice
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Wild rice (100% wild, not a blend): ¾ cup (135 g)
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Water: 4 cups (950 ml)
(You can simmer rice directly in the soup. For perfect texture and less starch, cook it separately as below.)
Soup base
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Unsalted butter: 3 tbsp (42 g)
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Olive oil: 1 tbsp (15 ml)
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Yellow onion, small dice: 1½ cups (225 g)
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Celery, small dice: 1 cup (140 g)
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Carrot, small dice: 1 cup (130 g)
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Garlic, minced: 3 cloves
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Cremini mushrooms, sliced: 2 cups (150 g) (optional but adds depth)
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All-purpose flour: ¼ cup (30 g)
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Dry white wine: ½ cup (120 ml) (optional; sub extra broth)
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Low-sodium chicken broth/stock: 6 cups (1.4 L)
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Bay leaves: 2
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Fresh thyme sprigs: 4 (or 1 tsp dried)
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Dried oregano: ½ tsp
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Smoked paprika: ½ tsp
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Kosher salt: 1½ tsp, divided, plus more to taste
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Black pepper: ¾ tsp, divided
Chicken
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Cooked chicken, shredded or diced: 3 cups (400–450 g)
(Use rotisserie or poach 1½ lb/680 g boneless skinless thighs or breasts in salted water 12–15 min, then shred.)
Finish
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Heavy cream: ¾ cup (180 ml)
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Milk (2% or whole): ½ cup (120 ml)
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Dijon mustard: 1 tsp
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Lemon juice: 1–2 tbsp, to taste
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Fresh parsley, chopped: ¼ cup (10 g)
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Optional enrichment: cream cheese 2 oz (56 g), softened, for a richer body
Instructions
1) Cook the wild rice (best texture)
Rinse rice in cool water. Combine ¾ cup wild rice with 4 cups water and ½ tsp salt in a saucepan. Bring to a boil, then simmer uncovered 40–45 minutes until grains split and turn tender-chewy. Drain and hold.
Shortcut: Add uncooked wild rice straight to the soup in Step 4 and simmer 45–50 minutes. The broth will thicken more because rice releases starch.
2) Build the aromatic base
Set a heavy pot or Dutch oven over medium heat. Add butter and olive oil. Stir in onion, celery, and carrot. Season with ½ tsp salt. Cook 6–8 minutes until edges turn lightly golden. Add mushrooms (if using) and cook 4 minutes more to drive off moisture. Add garlic; stir 30 seconds until fragrant.
3) Make the roux
Scatter ¼ cup flour over the vegetables. Stir 1–2 minutes to coat and cook off raw taste. Pour in ½ cup wine; whisk and scrape up fond until smooth and thick.
4) Add liquids and season
Whisk in 6 cups broth gradually. Add bay leaves, thyme, oregano, smoked paprika, 1 tsp salt, and ½ tsp pepper. Bring to a gentle boil, then lower to a steady simmer. If you did not pre-cook the wild rice, add it now. Simmer 20 minutes to marry flavors (or 45–50 minutes if the rice is raw).
5) Fold in chicken and rice
Add shredded chicken and the drained cooked wild rice. Simmer 8–10 minutes more so flavors integrate and chicken heats through.
6) Finish creamy and bright
Lower heat to low. Stir in ¾ cup cream and ½ cup milk. Add 1 tsp Dijon. Simmer 3–4 minutes without boiling to avoid curdling. Remove bay and thyme stems. Add lemon juice to taste in 1 tbsp increments until the soup tastes lifted, not sour. Stir in parsley. Finish with remaining ¼ tsp pepper and salt to preference. For extra body, blend in the 2 oz cream cheese until smooth.
7) Rest and serve
Kill the heat and rest 5 minutes. The soup thickens slightly as starches relax. Ladle into warm bowls.
Tips for Perfecting the Soup
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Use true wild rice. It stays nutty and intact. Blends soften faster and shed more starch.
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Sweat, don’t scorch. Light browning on aromatics builds sweetness without bitterness.
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Cook flour briefly. Two minutes prevents paste notes and keeps the finish clean.
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Layer salt. Season vegetables, broth, and finish. Proper salting unlocks the chicken flavor.
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Control thickness. For thicker soup, simmer 5–10 minutes longer uncovered or mash a few spoonfuls of rice against the pot. For thinner, add hot broth.
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Finish with acid. Lemon or a splash of sherry vinegar sharpens cream and balances richness.
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Hold the boil after dairy. Gentle heat keeps the emulsion smooth.
Conservation and Storage
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Cool fast. Transfer to shallow containers. Refrigerate within 2 hours.
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Refrigerate: Store up to 4 days. Rice continues to absorb liquid; plan to loosen with broth or milk.
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Freeze: Soup with dairy can separate slightly. If you plan to freeze, stop before adding cream/milk. Freeze the base (with chicken and rice) up to 2 months. Reheat, then add dairy and lemon just before serving.
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Reheat: Warm gently over medium-low, stirring often. Add ¼–½ cup broth or milk per quart to restore body. Heat to 165°F (74°C).
Variations
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Mushroom-Forward: Double mushrooms to 4 cups, add 1 tsp soy sauce for umami, and finish with ½ tsp thyme more.
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Herb-Roasted Chicken: Roast bone-in thighs with salt, pepper, and oil at 425°F (220°C) for 30–35 minutes. Shred and use drippings to replace part of the butter.
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Rotisserie Shortcut: Use store-bought shredded chicken and gelatin-rich bone broth for extra body.
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Dairy-Light: Swap cream for 1 cup evaporated milk. It resists curdling and tastes rich with fewer calories.
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Gluten-Free: Replace flour with 2 tbsp cornstarch whisked into ¼ cup milk and add at the dairy step.
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No Chicken: Make it vegetarian. Use vegetable broth, skip chicken, and add 1 can (15 oz/425 g) cannellini beans plus 1 cup extra mushrooms.
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Wild Rice Blend: If you only have a blend, cut simmer time by 10 minutes and monitor to prevent mush.
Serving Suggestions
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Bread: Serve with warm sourdough, skillet cornbread, or garlic toast for crunch.
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Greens: Add a sharp side salad—arugula, lemon, olive oil, shaved Parmesan.
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Toppers: Finish bowls with crispy bacon bits, extra parsley, chives, or a drizzle of chili crisp for heat.
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Make it a meal prep: Portion into four to six containers. Add ¼ cup extra broth to each before chilling to offset absorption.
Conclusion
You build flavor in layers: aromatic vegetables, a quick roux, thyme and bay, and the nutty chew of real wild rice. You finish with cream, Dijon, and lemon for a round, bright bowl that eats like comfort but stays balanced. Switch proteins, dial mushrooms up or down, and adjust thickness on the fly. This soup stays versatile, reheats cleanly, and satisfies any cold-evening appetite with rich chicken depth and a silky, restaurant-level texture.
Print
Creamy Chicken and Wild Rice Soup – Silky, Hearty, One-Pot
- Total Time: 1 hour 5 minutes
- Yield: 6 bowls (~12 cups)
- Diet: Gluten Free
Description
Silky chicken soup with true wild rice, tender vegetables, herbs, and a clean cream finish. Big flavor in about an hour.
Ingredients
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Wild rice: ¾ cup (135 g), rinsed
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Water (for rice): 4 cups (950 ml)
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Butter: 3 tbsp (42 g)
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Olive oil: 1 tbsp (15 ml)
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Onion (small dice): 1½ cups (225 g)
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Celery (small dice): 1 cup (140 g)
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Carrot (small dice): 1 cup (130 g)
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Garlic: 3 cloves, minced
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Cremini mushrooms (sliced, optional): 2 cups (150 g)
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All-purpose flour: ¼ cup (30 g)
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Dry white wine (optional): ½ cup (120 ml)
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Low-sodium chicken broth: 6 cups (1.4 L)
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Bay leaves: 2
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Fresh thyme sprigs: 4 (or 1 tsp dried)
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Dried oregano: ½ tsp
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Smoked paprika: ½ tsp
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Kosher salt: 1½ tsp, divided, plus more to taste
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Black pepper: ¾ tsp, divided
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Cooked chicken (shredded/diced): 3 cups (400–450 g)
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Heavy cream: ¾ cup (180 ml)
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Milk (2% or whole): ½ cup (120 ml)
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Dijon mustard: 1 tsp
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Lemon juice: 1–2 tbsp, to taste
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Fresh parsley (chopped): ¼ cup (10 g)
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Optional enrichment: cream cheese 2 oz (56 g), softened
Instructions
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Cook the wild rice. Boil 4 cups water with ½ tsp salt. Add rice and simmer 40–45 min until grains split and turn tender-chewy. Drain.
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Sweat aromatics. In a Dutch oven over medium, melt butter with oil. Add onion, celery, carrot, ½ tsp salt. Cook 6–8 min until lightly golden. Add mushrooms 4 min. Stir in garlic 30 sec.
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Roux and deglaze. Sprinkle flour; stir 1–2 min. Add wine; whisk smooth, scraping fond.
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Broth and season. Whisk in broth. Add bay, thyme, oregano, smoked paprika, 1 tsp salt, ½ tsp pepper. Simmer 20 min (or add uncooked rice now and simmer 45–50 min).
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Add chicken and rice. Stir in cooked chicken and drained wild rice. Simmer 8–10 min.
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Finish creamy. Lower heat. Add cream, milk, Dijon. Warm 3–4 min without boiling. Remove bay and thyme stems. Add lemon to taste. Stir in parsley. Season with remaining pepper and salt. Blend in cream cheese if using.
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Rest. Off heat 5 min, then serve.
Notes
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Use 100% wild rice for nutty chew; blends soften faster.
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After adding dairy, avoid boiling.
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Control thickness: simmer to reduce, or add hot broth to loosen.
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Freeze plan: freeze the soup before adding dairy; add cream and lemon after reheating.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup / Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (~2 cups)
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 105 mg
Keywords: creamy chicken and wild rice soup, rotisserie chicken soup, one-pot chicken soup, wild rice soup, cozy soup