If you are looking for the ultimate comforting bowl of warmth and flavor, this Creamy Chicken Wild Rice Soup Recipe is exactly what you need. It’s a lush, hearty soup packed with tender chicken, nutty wild rice, and a luscious cream base that wraps every spoonful in cozy goodness. Perfect for chilly days or anytime you crave a satisfying meal that feels like a loving homemade hug, this soup balances textures and flavors in a way that keeps everyone coming back for more.
Ingredients You’ll Need
The ingredients for this soup are wonderfully simple yet thoughtfully selected to build layers of taste and texture. Each component plays an essential role, from the earthy wild rice adding bite to the creamy broth that ties everything together beautifully.
- Olive oil (1 tablespoon): Provides a subtle fruity base to sauté the vegetables without overpowering the flavors.
- Unsalted butter (1 tablespoon): Adds richness and helps soften the onions, carrots, and celery for that classic soup foundation.
- Small onion, diced: Brings sweetness and depth to the broth once gently cooked.
- Carrots, sliced: Offer a natural hint of sweetness and vibrant color to brighten the soup.
- Celery stalks, sliced: Adds an aromatic crispness that complements the chicken perfectly.
- Garlic cloves, minced: Amp up the savory notes with their unmistakable warm aroma.
- Dried thyme (1 teaspoon): Introduces an earthy, herbal tone that elevates the whole dish.
- Dried rosemary (1/2 teaspoon): Infuses subtle pine-like fragrance, pairing wonderfully with chicken and rice.
- All-purpose flour (1/4 cup): Creates the roux that thickens the soup into a creamy indulgence.
- Chicken broth (6 cups): The flavorful liquid base that carries every ingredient’s essence.
- Uncooked wild rice blend (1 cup): Provides a hearty texture and earthy flavor that stands out in each bite.
- Cooked shredded chicken (2 cups): Offers protein and makes the soup satisfyingly substantial.
- Heavy cream or half-and-half (1 cup): Adds that luxurious creamy finish that makes this recipe so irresistible.
- Salt and black pepper to taste: Essential seasonings that bring all the flavors into harmony.
- Chopped parsley (2 tablespoons, optional): Offers a pop of freshness and color for garnish.
How to Make Creamy Chicken Wild Rice Soup Recipe
Step 1: Sauté the vegetables and aromatics
Start by heating olive oil and butter in a large pot or Dutch oven over medium heat. Toss in diced onion, sliced carrots, and celery, then sauté until tender and fragrant, about 5 to 7 minutes. This step builds the sweet and savory base that your soup will rest on. Next, add minced garlic, dried thyme, and rosemary, cooking just one more minute to release those enticing herbal aromas.
Step 2: Create the roux
Sprinkle the all-purpose flour evenly over the softened vegetables. Stir constantly for a minute or two as the flour cooks to eliminate its raw taste. This roux will thicken your soup making it decadently creamy without needing extra thickeners. Patience here pays off, so keep the stirring steady to prevent lumps.
Step 3: Add broth and wild rice
Slowly whisk in the chicken broth, ensuring you dissolve the flour completely into the liquid. This will become your hearty soup base. Stir in the uncooked wild rice blend, then bring everything to a boil. Once boiling, lower the heat, cover the pot, and let it gently simmer for about 40 to 45 minutes, stirring occasionally. This simmering time lets the rice become tender and infuses the soup with those nutty flavors that wild rice is famous for.
Step 4: Integrate chicken and cream
Stir in the cooked shredded chicken and the heavy cream or half-and-half. Allow the soup to simmer uncovered for another 5 to 10 minutes. This lets it thicken slightly and ensures the chicken is heated through while the cream makes the broth silky and rich. Finally, season with salt and black pepper to taste — this final touch makes all the difference.
How to Serve Creamy Chicken Wild Rice Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a lovely splash of green and a hint of herbaceous brightness that balances the creamy richness perfectly. Feel free to add extra cracked black pepper or even a few crispy bacon bits for a smoky crunch.
Side Dishes
This soup pairs beautifully with crusty bread or warm baguette slices to soak up the creamy broth. For a fresh contrast, a lightly dressed green salad with lemon vinaigrette provides a crisp, refreshing counterpart to the heartiness of the soup.
Creative Ways to Present
For a cozy family dinner, serve the soup in rustic bowls and top with a swirl of cream and herbs for that homemade charm. If you’re hosting, try serving it in mini bread bowls or hollowed-out small pumpkins for a festive twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken Wild Rice Soup Recipe actually tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it a perfect make-ahead meal for busy days.
Freezing
You can freeze this soup, but since it contains cream, it’s best to freeze before adding the cream, then stir it in after thawing when reheating. Freeze in a sealed container for up to 2 months to enjoy later without losing texture or flavor.
Reheating
Gently reheat on the stove over medium-low heat, stirring occasionally. Add a splash of broth or milk if it thickens too much. Reheat slowly to keep the cream from curdling and maintain that silky texture we all love in this soup.
FAQs
Can I use regular rice instead of wild rice?
Absolutely! While wild rice offers a distinct nutty flavor and chewy texture, you can substitute it with brown or long-grain white rice; just adjust the cooking time accordingly since regular rice cooks faster.
Is this soup gluten-free?
It can be. Use a gluten-free flour blend instead of all-purpose flour to make the roux, and ensure your chicken broth is also gluten-free. This way, you won’t miss out on any comfort.
Can I make this recipe dairy-free?
Yes! Swap the heavy cream or half-and-half with coconut milk or another plant-based cream alternative. It’s a wonderful way to keep the soup creamy with a subtle, unique twist.
How do I shred chicken quickly?
The easiest way is to use two forks after cooking chicken breasts or even rotisserie chicken. Pull the meat apart gently to create perfect strands that blend nicely into the soup.
Can I prepare this soup in a slow cooker?
Definitely! Sauté the veggies first, then add all ingredients except cream to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in cream at the end for that perfect finish.
Final Thoughts
Nothing beats a bowl of this creamy, hearty Creamy Chicken Wild Rice Soup Recipe when you’re craving something cozy and satisfying. Its comforting textures and rich flavors make it a timeless favorite that’s easy to make and impossible not to love. Give it a try and watch how this recipe becomes your new go-to for soul-warming meals!
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Creamy Chicken Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free, Dairy-Free (with substitutions)
Description
This Creamy Chicken Wild Rice Soup is a comforting and hearty American classic that combines tender shredded chicken, nutty wild rice, and a rich, creamy broth. Perfect for chilly days, this soup simmers on the stovetop, melding flavors from aromatic herbs and sautéed vegetables into a satisfying meal that’s easy to prepare and perfect for leftovers.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup uncooked wild rice blend
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup heavy cream or half-and-half
- Salt and black pepper to taste
- 2 tablespoons chopped parsley (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil and unsalted butter over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute to release their aromas without browning the garlic.
- Make Roux: Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 to 2 minutes. This step creates a roux that will thicken the soup.
- Add Broth and Rice: Slowly whisk in the chicken broth, ensuring no lumps form from the flour. Stir in the uncooked wild rice blend, then bring the mixture to a boil.
- Simmer Soup: Reduce heat to low, cover the pot, and let it simmer gently for 40 to 45 minutes. Stir occasionally until the wild rice is tender and cooked through.
- Add Chicken and Cream: Stir in the cooked shredded chicken and heavy cream or half-and-half. Let the soup simmer uncovered for an additional 5 to 10 minutes to heat through and allow the soup to thicken slightly.
- Season and Serve: Taste the soup and season with salt and black pepper as needed. Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm with crusty bread.
Notes
- This soup stores well and often tastes better the next day as flavors meld.
- For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- Use rotisserie chicken to cut down on prep and cooking time.
- To make gluten-free, replace all-purpose flour with a gluten-free flour blend.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 2 months.
