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A white bowl of the best creamy chicken and wild rice soup, garnished with fresh thyme, on a bright white table.

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

Scale
  • 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

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

Find it online: https://www.spoonfulhome.com/chicken-and-wild-rice-soup/