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Classic Creamy Chicken and Wild Rice Soup

A close-up overhead view of a bowl of creamy chicken wild rice soup garnished with fresh parsley.
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This recipe delivers a hearty, comforting, and creamy chicken and wild rice soup made from scratch. It uses simple ingredients for an extraordinary everyday meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup wild rice blend, rinsed
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter
  • 1 cup milk (whole or 2%)
  • 1/2 cup heavy cream (optional, for extra richness)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Sauté vegetables: Add the onion, carrots, and celery to the same pot. Cook until softened, about 5 minutes.
  3. Simmer the rice: Stir in the rinsed wild rice blend, chicken broth, water, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 35 to 45 minutes, or until the wild rice is tender but not mushy. Check the rice texture halfway through.
  4. Prepare the thickener (roux): While the rice simmers, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. This cooks out the raw flour taste.
  5. Make it creamy: Gradually whisk the milk into the butter-flour mixture until smooth. Continue to cook, stirring often, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Do not let it boil rapidly.
  6. Combine soup: Stir the thickened milk mixture into the large pot with the rice and vegetables. Add the cooked chicken back into the pot.
  7. Finish and serve: Stir in the heavy cream, if using. Heat through gently for 2 to 3 minutes, but do not boil once the cream is added. Taste and adjust salt and pepper as needed. Garnish with fresh parsley before serving.

Notes

  • To prevent mushy wild rice, rinse the rice well before cooking and avoid overcooking; wild rice should retain some chew.
  • For a dairy-free version, substitute the butter with olive oil or vegan butter, and use unsweetened oat milk or cashew milk for the thickening agent. Thicken further with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) if needed.
  • This soup freezes well if you omit the heavy cream until reheating. Add cream after reheating.
  • Serve this hearty winter soup idea with crusty bread or a simple green salad.

Nutrition

Find it online: https://tastethisplate.com/chicken-wild-rice-soup-recipe/