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This Creamy Chicken and Wild Rice Soup is cozy in a bowl! It’s rich, hearty, and packed with flavor. Tender chicken thighs, nutty wild rice, and a creamy broth come together with carrots, celery, onion, and garlic for the ultimate comfort meal. It’s the kind of soup that warms you from the inside out and makes your whole kitchen smell amazing.
For more delicious soup recipes, make my Chicken Noodle Soup and Loaded Baked Potato Soup!
This creamy chicken and wild rice soup is the definition of cozy comfort food. Tender chicken thighs, nutty wild rice, and a rich, velvety broth come together with carrots, celery, onion, and garlic for the perfect balance of hearty and creamy.
Every bite is warm and flavorful – it’s the kind of soup that makes you want seconds before you’ve finished your first bowl and has quickly become a family favorite around here.
It’s the kind that makes you want to curl up with a blanket and a big bowl.
Table of contents
Key Ingredients
(full list of ingredients can quantities can be found in the recipe card)
- Bone In Chicken Thighs are super juicy and flavorful. I like to cook these until it becomes fall off the bone tender chicken, shred it, then add it back into the soup (without the bone). They hold up beautifully in this creamy soup without drying out. Boneless works well here too.
- Chicken broth and Whole Milk are the base of the soup. The chicken broth provides the savory base and the milk is the creamy base.
- Celery, onion, garlic, and carrots – Your classic soup aromatics! They add depth, natural sweetness, and that cozy homemade flavor we all love.
- Wild Rice Blend adds that chewy, nutty texture that makes this soup so hearty. It also holds up better than white or instant rice, so every spoonful has bite.
- Fresh Herbs – thyme, rosemary, and sage add a ton of flavor to the soup. We’re also using bay leaves – all of these fresh flavors make this into the most delicious soup.
- Cream of chicken soup gives the broth instant richness and a velvety, creamy base without needing a ton of dairy. It’s a little shortcut that makes the soup ultra-comforting.
- Heavy Cream gives the soup that super creamy texture.
- Lemon Juice brightens the soup a bit and cut through the richness. It balances out all of the flavors, enhances the overall taste of the soup.
Substitutions and Variations
- As an easy hack, use rotisserie chicken instead. Cook the rest of the ingredients as instructed and then cut up the rotisserie chicken and add it in at the end.
- Gluten Free option: use cornstarch instead of flour.
- Dairy Free option: use your favorite dairy free milk and heavy cream (or use unsweetened canned coconut milk). Also, omit the cream of chicken soup.
- Add in some earthy mushrooms or chopped up bacon for added texture and flavor.
- No cream of chicken soup? Simply omit it! It won’t be as creamy but that’s ok! I provided troubleshooting options so that you can alter the soup to your liking.
- Chicken breasts: You can use chicken breasts instead of thighs if you prefer leaner meat. Just be careful not to overcook so they stay juicy.
How To Make Creamy Chicken and Wild Rice Soup
Step 1: Add chicken thighs to a bowl and season with herbs de provence (or Italian seasoning), garlic powder, onion powder, seasoned salt, and black pepper. Toss together, ensuring all of the chicken is coated. Add a large pot to the stove over medium high heat. Let the pot warm for about 5 minutes, then add a drizzle of olive oil. Add the chicken thighs and sear on both sides for 5 minutes, until golden brown (don’t cook all the way through). Remove from the pot and place onto a plate and set aside.
Step 2: Add the diced celery, onion, and sliced carrots to the pot. Cook for 5 minutes, then add in fresh garlic, chicken bouillon paste, fresh thyme, rosemary, and sage. Continue to cook for 2-3 minutes, until fragrant, and add in the butter. Once melted, add in the flour and wild rice. Stir constantly, until the flour is absorbed. Cook for 2-3 minutes, to cook off the flour taste. Pour in the chicken broth and cream of chicken soup. Add the seared chicken thighs back into the pot along with bay leaves. Bring to a boil, then reduce to low heat. Cover with a lid. Simmer for 45-50 minutes, stirring occasionally.
Step 3: Remove the chicken from the pot and shred it with a fork.
Step 4: Remove the bay leaves and add the shredded chicken back into the soup. Pour in the milk, heavy cream, and lemon juice. Taste for salt and pepper and adjust as needed. Top with a sprinkle of parsley and grated parmesan on top (optional).
Pro Cooking Tips
- Add the broth slowly, whisking as you pour, to ensure your roux stays smooth and lump-free.
- Toast the wild rice for a few minutes before adding in the chicken broth. Tt deepens the nutty flavor and keeps the grains from splitting.
- Always shred your chicken while it’s still warm; it pulls apart easier and absorbs more of the creamy broth as it cools.
- If your soup is too thin, whisk a tablespoon of flour or cornstarch with some broth and stir it in while simmering; to prevent this. Keep in mind it’ll thicken a bit as it cools so use with caution.
- If the soup thickens too much after cooling, the rice likely absorbed extra liquid; simply stir in a splash of broth or milk when reheating.
What To Serve With Chicken Wild Rice Soup
This creamy chicken and wild rice soup pairs perfectly with a few simple sides to make it a full, cozy meal. A slice of crusty bread or a warm buttermilk biscuit for soaking up every drop of that creamy broth. For something lighter, serve it with a crisp green salad or a roasted vegetable salad.
And if you’re feeling extra cozy, a gooey grilled cheese turns this soup into the ultimate comfort food combo. Finish it off with something sweet and simple, like apple crisp or a soft chocolate chip cookie, for the perfect ending to a comforting meal.
Recipe FAQs
Yes! Chicken breasts work perfectly, just be sure not to overcook them so they stay tender and juicy. You can also use shredded rotisserie chicken for an easy shortcut.
This is a one pot soup recipe, so no need to cook the wild rice separately unless you want to. If you cook it separately, don’t add it into the soup until the end to prevent it from becoming soggy.
Absolutely! This soup actually gets better as it sits because the flavors deepen. Just note that it will thicken as it cools, add a splash of broth or milk when reheating to loosen it up.
Yes, but for best results, freeze it before adding the dairy. The cream can sometimes separate when thawed, so add it after reheating for that smooth, creamy texture.
Store in an airtight container, it keeps for up to 4 days in the fridge. Reheat on the stove or in the microwave, and stir in a little extra broth if it’s thickened up.
More Hearty Soup Recipes
Main Course
Marry Me Chicken Soup
Main Course
Dutch Oven Chicken Noodle Soup
Gourmet Soup Recipes
Spicy Chicken Tortilla Soup
Gourmet Soup Recipes
Heirloom Tomato Soup
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Creamy Chicken and Wild Rice Soup
Equipment
- Dutch Oven or Large Pot
Ingredients
To season the chicken:
- 2 lbs Chicken Thighs
- 2 tsp Herbs De Provence, (or Italian Seasoning)
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Seasoned Salt, (or Kosher Salt)
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
Soup Ingredients
- 4 Carrots, (cut into 1 inch chunks)
- 4 Celery Stalks, (diced)
- 1 large Yellow Onion
- 6 cloves Garlic, (diced)
- 4 sprigs Thyme, (stems removed)
- 2 sprigs Rosemary, (stems removed and diced)
- 4 Sage Leaves, (stems removed and diced)
- 4 tbsp Salted Butter
- 4 tbsp Flour
- 2 tsp Chicken Bouillon Paste
- 1 1/4 cups Wild Rice
- 4 cups Chicken Broth
- 1 can Cream of Chicken Soup
- 2 Bay Leaves
- 2 cups Whole Milk
- 3/4 cup Heavy Cream
- 1 tbsp Lemon Juice
- Fresh Parsley, (diced, for garnish)
- Parmesan, (for garnish)
- Star Anise, (optional)
Instructions
- Add chicken thighs to a bowl and season with herbs de provence (or Italian seasoning), garlic powder, onion powder, seasoned salt, and black pepper. Toss together, ensuring all of the chicken is coated. 2 lbs Chicken Thighs 2 tsp Herbs De Provence 2 tsp Garlic Powder 2 tsp Onion Powder 1 tsp Seasoned Salt 1 tsp Black Pepper
- Add a large pot to the stove over medium high heat. Let the pot warm for about 5 minutes, then add a drizzle of olive oil. Add the chicken thighs and sear on both sides for 5 minutes, until golden brown (don't cook all the way through). Remove from the pot and place onto a plate and set aside. 2 tbsp Olive Oil
- Add the diced celery, onion, and sliced carrots to the pot. Cook for 5 minutes, then add in fresh garlic, chicken bouillon paste, fresh thyme, rosemary, and sage. Continue to cook for 2-3 minutes, until fragrant, and add in the butter. Once melted, add in the flour and wild rice. Stir constantly, until the flour is absorbed. Cook for 2-3 minutes, to cook off the flour taste. 4 Carrots 4 Celery Stalks 1 large Yellow Onion 6 cloves Garlic 2 tsp Chicken Bouillon Paste 4 sprigs Thyme 2 sprigs Rosemary 4 Sage Leaves 4 tbsp Salted Butter 4 tbsp Flour 1 1/4 cups Wild Rice
- Pour in the chicken broth and cream of chicken soup. Add the seared chicken thighs back into the pot along with bay leaves. Bring to a boil, then reduce to low heat. Cover with a lid. Simmer for 45-50 minutes, stirring occasionally. 4 cups Chicken Broth 1 can Cream of Chicken Soup 2 Bay Leaves
- Remove the chicken from the pot and shred it with a fork. Remove the bay leaves and add the shredded chicken back into the soup. Pour in the milk, heavy cream, and lemon juice. Taste for salt and pepper and adjust as needed. Top with a sprinkle of parsley and grated parmesan on top (optional). 2 cups Whole Milk 3/4 cup Heavy Cream 1 tbsp Lemon Juice Fresh Parsley Parmesan Star Anise
Notes
- Add the broth slowly, whisking as you pour, to ensure your roux stays smooth and lump-free.
- Toast the wild rice for a few minutes before adding in the chicken broth. Tt deepens the nutty flavor and keeps the grains from splitting.
- Always shred your chicken while it’s still warm; it pulls apart easier and absorbs more of the creamy broth as it cools.
- If your soup is too thin, whisk a tablespoon of flour or cornstarch with some broth and stir it in while simmering; to prevent this. Keep in mind it’ll thicken a bit as it cools so use with caution.
- If the soup thickens too much after cooling, the rice likely absorbed extra liquid; simply stir in a splash of broth or milk when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds so good. When do you add the Star Anise, if using? Excited to try this soup!
If you want a super punchy flavor, add it into the soup while it’s simmering. For a milder flavor, I just add it on top before serving and it adds a nice subtle spice. I recommend adding at the end as opposed to simmering it in with the soup. Enjoy!
Made it tonight and it was delicious!! So much flavor. Tasted like a gourmet soup. Family loved it. Thank you!