Chicken and Wild Rice Soup (The Best Creamy Recipe!)

I’ll never forget the first time I made this soup. My daughter was home for her first long weekend from college. It was a cold, rainy, blustery Friday in November, and she walked in the door looking so tired and just… chilled to the bone.

When I asked her what she wanted for dinner, she just shrugged and said, “I don’t know, Mom. Just something warm.”

I knew exactly what to do. I pulled out my big soup pot and started sautéing the onions, carrots, and celery. Soon, the whole house was filled with that wonderful, savory smell.

This Chicken and Wild Rice Soup is so much more than just a meal. It’s a “welcome home” in a bowl. It’s the pot of goodness you simmer on the stove when someone you love needs a little extra comfort. It has become our family’s official cozy chicken soup for cold nights, and just the smell of it is like a warm hug. It’s the one I make when the first real cold snap hits, and it’s the one my daughter, all these years later, still asks for every time she comes home. 💛

Why You’ll Love This Cozy Soup 💛

• Genuinely Creamy (But Not Heavy!): My secret for this creamy chicken and wild rice soup recipe is making a simple, old-fashioned “roux” with a little butter and flour. It creates the most wonderful velvety, rich, and comforting broth, but it doesn’t feel heavy or weighed down like some soups that use a lot of processed ingredients.
• Wonderfully Nutty & Hearty: We use a real wild rice blend in this soup. That nutty, earthy flavor and the satisfying, slightly chewy “pop” of the rice is what makes it so hearty and special. It’s a soup that truly eats like a meal.
• A True One-Pot Wonder: This is one of my favorite parts! The chicken, the vegetables, and the rice all simmer together in one pot. As they cook, they build the most beautiful, deep, and savory flavor. It’s a full meal, and the cleanup is so easy.
• Flexible for Your Schedule: This recipe is a dream for busy families. I’m going to show you how to make it on the stovetop for a cozy chicken soup for cold nights (it’s ready in about an hour!). But I’ll also share my top tip for how to easily adapt this for your crockpot, so you can come home to a warm, delicious dinner.

Ingredients for This Creamy Soup

This soup is made with simple, nourishing ingredients that you might even have in your kitchen right now!

The “Mirepoix” (The Flavor Base):

• Unsalted Butter: 2 tablespoons. This is for sautéing our vegetables and building our flavor base.
• Onion: 1 medium yellow onion, finely diced.
• Carrots: 2 medium carrots, peeled and diced (about 1 cup).
• Celery: 2 large ribs of celery, diced (about 1 cup).

The Main Ingredients:

• Boneless, Skinless Chicken Breasts: About 1.5 pounds. This makes it so easy, we’ll cook them right in the pot and then shred them.
• Wild Rice Blend: 1 cup. Be sure to use a real wild rice blend (it will often have a mix of dark wild rice and other long-grain rice), not a “quick-cook” 5-minute box mix. You’ll want to rinse it in a fine-mesh strainer before using.

The Creamy Part:

• All-Purpose Flour: 1/4 cup. This is what we’ll use with our butter to create a simple “roux” that thickens the soup beautifully.
• Low-Sodium Chicken Broth: 8 cups (64 oz).
• Heavy Cream: 1 cup. This is our final touch that makes it an easy chicken and wild rice soup with cream.

Herbs & Seasoning:

• Garlic: 2 cloves, minced.
• Dried Thyme: 1 teaspoon.
• Dried Sage: 1/2 teaspoon (or you can use 1/2 teaspoon of poultry seasoning).
• Salt and Pepper: To taste.

Step-by-Step Stovetop Instructions

Sauté the Veggies: In a large, heavy-bottomed pot or a Dutch oven, melt your 2 tablespoons of butter over medium heat. Add your diced onion, carrots, and celery. Sauté for 7-8 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.

Add Aromatics: Add your minced garlic, dried thyme, and dried sage (or poultry seasoning) to the pot. Stir everything together and cook for about 1 more minute, just until you can smell those wonderful herbs.

Make the Roux: Now, sprinkle the 1/4 cup of all-purpose flour all over the softened vegetables. Stir it constantly for 1-2 minutes.

Ellie’s Tip: This is a very important step! It cooks out that “raw flour” taste and makes sure your soup will be perfectly smooth and thick, not lumpy. The flour will mix with the butter and coat all the vegetables, forming a thick paste.

Simmer: Now, slowly pour in your chicken broth, about a cup or two at a time. Whisk as you go to make sure the roux dissolves completely into the broth. Once all 8 cups of broth are in, add your raw chicken breasts and the 1 cup of rinsed wild rice.

Give everything a good stir, and bring the soup to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes. You’ll know it’s ready when the rice is tender (it will “pop” open) and the chicken is fully cooked through.

Shred & Finish: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. (They will be hot!) Using two forks, shred the chicken into bite-sized pieces. Add all that shredded chicken right back into the pot.

Add the Cream: Turn the heat down to low. Slowly pour in your 1 cup of heavy cream, stirring gently as you go.

Ellie’s Tip: Be sure the soup is not boiling when you add the cream! You just want to warm it through gently for 5 more minutes. A rolling boil can make the cream separate or curdle, and we want it to be perfectly silky.

Taste your beautiful soup and add salt and pepper as you like. Serve it hot!

Ellie’s Top Tips for Success

Here are three little secrets that make this soup foolproof!

Tip 1: How to Make it in the Crockpot

This is a perfect crockpot chicken and wild rice soup.

1. Add the raw chicken, veggies, rinsed rice, herbs, and all the broth to your slow cooker.
2. Cook on LOW for 6-7 hours (or HIGH for 3-4).
3. Remove and shred the chicken. To make it creamy, whisk 2 tbsp of cornstarch into your 1 cup of heavy cream, and stir that back into the pot.
4. Let it thicken on HIGH for 15-20 minutes, and you’re done!

Tip 2: The Secret to “Creamy,” Not “Curdled”

This is my most important rule for this soup: Never let it boil after you add the cream! Dairy can curdle if it gets too hot. Just stir in the heavy cream at the very end over low heat, and let it warm through gently.

Tip 3: Use a Real Wild Rice Blend

Please skip those “quick-cook” box mixes! The best flavor and that wonderful, hearty “pop” comes from a real wild rice blend (you’ll find it in a bag near the other rices). It’s the secret to making this soup so special and nutty.

Common Questions (FAQ)

Can I use leftover or rotisserie chicken?

Absolutely! This is a wonderful shortcut. If you’re using pre-cooked chicken, just skip adding the raw chicken in Step 4. You’ll simmer the rice and veggies in the broth for the 40-45 minutes (until the rice is tender), and then just stir in your shredded, cooked chicken at the end along with the heavy cream (Step 7) to warm it through.

How do I make this soup gluten-free?

This is so easy to do! To make it gluten-free, you will skip the “roux” step (Step 3). Instead, you will follow the Crockpot thickening method. At the very end (Step 7), in a small separate bowl, whisk 2 tablespoons of cornstarch into 2 tablespoons of cold water to make a “slurry.” Stir this slurry into the simmering soup, let it bubble gently for 1-2 minutes to thicken, and then stir in your heavy cream off the heat.

Does this soup freeze well?

This is a great question! My honest answer is that dairy-based soups can be a little tricky to freeze, the cream can sometimes separate when you reheat it. My best tip is to freeze this soup before you add the cream! Just make the whole soup (Steps 1-6), let it cool completely, and freeze it in an airtight container. When you’re ready to eat, thaw it, reheat it gently on the stove, and then stir in your 1 cup of heavy cream at the end.

My soup isn’t thick enough! How do I fix it?

No problem at all! If you’d like your soup even thicker, just use that same “slurry” trick from the gluten-free question. Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl, then stir it into the simmering soup. Let it bubble for a minute or two, and it will thicken right up!

What to Serve With Your Soup

Honestly, this creamy chicken and wild rice soup is so hearty and satisfying, it’s truly a meal all by itself in one bowl! It has the veggies, the chicken, and that wonderful rice.

But, if you’re like my husband, a bowl of soup just needs something to dip into it! My favorite things to serve alongside it are:

• Crusty Bread: A good, crusty slice of French baguette or a nice sourdough is just perfect for sopping up every last bit of that creamy broth.
• Simple Green Salad: If you want a little something fresh, a simple side salad with a light vinaigrette is a lovely, bright partner to the rich, creamy soup.
• Flaky Crackers: And of course, you can’t go wrong with a handful of your favorite flaky butter crackers!

If you’re building a cozy dinner menu, pair this soup with my Garlic Butter Mashed Potatoes or the Sweet Potato Casserole with Marshmallows for a full, comforting spread!

Storing & Reheating Leftovers

• To Store: Let the soup cool down completely (it’s best not to put a hot pot right in the fridge!). Then, pour it into an airtight container. It will keep beautifully in the refrigerator for 3 to 4 days.
• To Reheat: This soup reheats wonderfully! The rice will continue to soak up the broth as it sits, so it will be very thick. Don’t worry, that’s normal! Just pour your leftover soup into a small saucepan over low-medium heat. Add a good splash of chicken broth or even a little milk to loosen it up as it warms. Stir it gently until it’s hot all the way through. (I try to avoid the microwave, as it can sometimes make the chicken rubbery).

A Pot of Comfort, Ready When You Need It

There is just something so special about a pot of soup simmering on the stove. It’s a feeling, a smell, a promise that you’re about to be warm and nourished.

I hope this creamy chicken and wild rice soup recipe becomes a new favorite in your home, just like it is in mine. It’s the perfect, cozy chicken soup for cold nights, a wonderful, easy meal for a busy week, and the best way I know to give someone a “hug in a bowl.”

I would just love to hear your own soup stories! If you make this recipe, please come back and leave me a comment below. Let me know if you made it on the stovetop or in the crockpot!

For more cozy fall recipes, don’t miss my Thanksgiving Recipes Collection. It’s full of creamy, comforting dishes just like this one.

And, of course, if you want to save this recipe for the next chilly day, please pin it to your favorite board on Pinterest!

Chicken and Wild Rice Soup (The Best Creamy Recipe!)

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This is the best creamy chicken and wild rice soup recipe, my family’s favorite! It’s the ultimate cozy chicken soup for cold nights. We make it on the stovetop with a simple, silky roux (no canned soups!) so it’s rich but never heavy. It’s packed with tender shredded chicken, nutty wild rice, and fresh vegetables. I’ve also included my easy crockpot chicken and wild rice soup instructions for a perfect “set it and forget it” meal.

• Total Time: 1 hour 10 minutes
• Yield: 8

Ingredients

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• 2 tbsp unsalted butter
• 1 medium onion, finely diced
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 large ribs of celery, diced (about 1 cup)
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 8 cups (64 oz) low-sodium chicken broth
• 1.5 lbs boneless, skinless chicken breasts
• 1 cup wild rice blend, rinsed
• 1 tsp dried thyme
• 1/2 tsp dried sage (or poultry seasoning)
• 1 cup heavy cream
• Salt and black pepper, to taste

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Instructions

1. Sauté Veggies: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 7-8 minutes, until soft.
2. Add Aromatics: Stir in the minced garlic, dried thyme, and dried sage. Cook for 1 more minute until fragrant.
3. Make the Roux: Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste.
4. Simmer: Slowly whisk in the chicken broth, one cup at a time, until smooth. Add the raw chicken breasts and the rinsed wild rice.
5. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 40-45 minutes, until the rice is tender and the chicken is cooked through.
6. Shred Chicken: Carefully remove the cooked chicken breasts. On a cutting board, shred them using two forks, then return the shredded chicken to the pot.
7. Add Cream: Turn the heat to low. Slowly stir in the heavy cream. Let the soup warm through for 5 more minutes. Do not let it boil!
8. Season: Taste the soup and add salt and pepper as you like. Serve hot.

Notes

• Ellie’s Crockpot Method: This is my favorite crockpot chicken and wild rice soup tip! Place the raw chicken, veggies, rinsed rice, herbs, and all 8 cups of broth in your slow cooker. Cook on LOW for 6-7 hours (or HIGH for 3-4). Remove and shred the chicken. To make it creamy, whisk 2 tbsp of cornstarch into your 1 cup of heavy cream, stir that into the pot, and let it thicken on HIGH for 15-20 minutes.
• Don’t Boil the Cream!: My most important tip! To keep the soup silky and to prevent the cream from curdling, add it at the very end over low heat. Never let it come to a rolling boil after the cream is in.
• Gluten-Free Option: To make this gluten-free, skip the flour/roux (Step 3). At the end (Step 7), make a “slurry” by whisking 2 tbsp of cornstarch with 2 tbsp of cold water. Stir that into the simmering soup to thicken it before you add the cream.
• Freezing Tip: Dairy-based soups can be tricky to freeze. I recommend making the soup (Steps 1-6) but without the cream. Freeze the soup base, and when you’re ready to serve, thaw it, reheat it gently, and then stir in the 1 cup of heavy cream.
• Use Real Rice: For the best nutty flavor and hearty texture, please use a real wild rice blend, not a “quick-cook” box mix!

• Author: Ellie
• Prep Time: 15
• Cook Time: 55
• Category: Soup
• Method: Simmering
• Cuisine: American