Creamy Chicken and Wild Rice Soup Recipe
One of my kids most favorite soups is my creamy chicken and wild rice soup. With a combination of herbs, tender chicken and carrots and a creamy base, this creamy chicken and wild rice soup recipe hits all the marks, tastes amazing and is so comforting.
This is a great soup that you can make on weeknights or on a lazy day. Its super comforting and makes great leftovers for the next day. My son loves having this creamy chicken wild rice soup for lunch the next day.
Tools that you may need to make this soup:
Tools you’ll need
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Here are a few tips and tricks to make this creamy chicken and wild rice soup recipe easier to make and taste amazing too!
Tips & Tricks
- You can make this gluten free by using corn starch to thicken up the soup. Make a slurry with corb starch and water and then add it to your soup.
- Use the Uncle Bens boxed wild rice so that you can use the herb seasoning packet in the soup as well.
- Use a rotisserie chicken for a quick hack. No need to cook your own chicken. I like to use boneless skinless chicken breasts in my soups if I cooking my own chicken.
- You can use fresh herbs, but you will need more than dried. Dried herbs are stronger in flavor than fresh.
Creamy Chicken and Wild Rice Soup Recipe
Creamy Chicken and Wild Rice Soup Recipe
Ingredients
- 1/4 cup butter
- 4 large carrots peeled and diced
- 2-3 celery stalks finely diced
- 1 medium yellow onion finely diced
- 2-3 garlic cloves about 2 tablespoons minced fresh garlic
- 1 1/2 cup wild rice blend I prefer to use 2 boxes of Uncle Bens Original Wild Rice (with the seasoning packets)
- 1/3 cup all-purpose flour
- 8 cups chicken stock or chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 3-4 cups shredded chicken (about 2 chicken breasts) You can use a rotisserie chicken or cook your chicken in the soup and then shred once tender) I will make the recipe with that method.
- 2 ups heavy cream
- salt and pepper tp taste
- 2 packets of seasoning from wild rice optional but make the flavor even better
- 1 bay leaf optional
Instructions
- In a large pot or enamel dutch oven pot, add half of your butter and melt it in the pan. Now add onion, celery, and carrots to the melted butter and cook over medium heat until the onions are translucent(about 5-6 minutes).
- Add the garlic and continue to sautee for a couple more minutes.
- Next add the rest of your butter to this mixture and then your flour and stir it into the vegetables. Cook for a couple of minutes.
- Add your chicken broth, raw chicken, herbs, rice, and seasoning packets. Whisk this all together. Bring the pot to a boil then reduce to a simmer. Let the soup simmer for about 25 minutes or until rice, chicken and veggies are all tender. If using a rotisserie chicken you can add them at this time as well or wait until the end.
- Once everything is tender, take the chicken out and cut it up or shred it and add it back into the soup.
- Last, add the heavy cream and stir. Taste for flavor and add salt and pepper as needed.
- Eat and enjoy! Store leftover soup in an airtight container in the fridge. Reheat on the stove or in the microwave. You can also freeze in the freezer and reheat.
I have so many great bread and roll recipes that would be great with this creamy chicken and wild rice soup recipe. Check some of them out below.
Our Favorite
side dish rolls & bread
Want more great soup recipes? I have tons of great soup recipes here on the blog as well! Make sure to try them all out!
This wild rice soup was so flavorful. I will be making it again for sure. Yum!