Chicken and Wild Rice Soup is a cozy, one-pot comfort dish with a slow-simmered flavor.
Tender chunks of chicken and wild rice are simmered in a rich and creamy soup loaded with tender veggies.
We Love This Hearty Soup Because …
- Creamy Chicken and Wild Rice Soup is cozy, delicious, and will satisfy the heartiest appetites.
- It’s easy to make in just one pot.
- Wild rice and chicken soup is a heartier version of chicken noodle soup but is just as welcome on rainy days and sick days.
What You’ll Need For Chicken Wild Rice Soup
Chicken: I use rotisserie chicken or leftovers. You can also chop chicken breast, lightly brown it in olive oil, and let it simmer in the soup for the last 15 minutes of cooking time.
Wild Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.
Vegetables: I add carrots, celery, onions, and mushrooms for lots of flavor.
Variations: This chicken wild rice soup recipe is perfect for tossing leftover rice or veggies from the fridge. desired.
How to Make Chicken Wild Rice Soup
Chicken wild rice soup is a cozy comfort dish you can cook and serve from one pot.
- Soften veggies: In a Dutch oven or large pot, soften the vegetables. Add flour and cook (recipe below).
- Simmer rice: Add broth, wild rice, bouillon, thyme, and pepper and simmer until tender.
- Add chicken: Stir in corn, chicken, cream, and parsley, and simmer just long enough to blend the flavors. Season to taste before serving.
Storing Leftovers
The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating.
- Keep leftover chicken wild rice soup in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 4 months. Thaw in the fridge overnight.
More Chicken Soups To Love
Did your family love this Chicken and Wild Rice Soup? Leave us a rating and a comment below.
Chicken Wild Rice Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 6 ounces cremini mushrooms trimmed and sliced
- 1 tablespoon butter
- 1 onion chopped
- 2 carrots peeled and diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 4 cups reduced sodium chicken broth
- ¾ cup wild rice blend *see note
- 1 teaspoon Better Than Bouillon Chicken Base or 1 chicken bouillon cube
- ½ teaspoon dried thyme leaves
- ½ teaspoon black pepper or to taste
- ¾ cups frozen corn thawed and well-drained
- 2 cups cooked chicken or turkey cubed
- ½ cup heavy cream
- 1 tablespoon fresh parsley chopped
Instructions
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In a large Dutch oven, heat olive oil over medium heat. Add mushrooms and stir to coat with oil. Cook undisturbed until they begin to brown, about 7 or 8 minutes, set aside.
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To the same pot, add butter, onion, carrots, celery, and garlic. Cook until onions are softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.
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Add broth, wild rice, bouillon, thyme, and pepper, and bring to a boil.
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Cover and reduce heat to a gentle simmer, cooking until the rice is just tender, about 30-35 minutes.
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Add corn, diced chicken, cream and parsley and simmer gently to blend flavors, 10-15 minutes.
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Taste and season with additional salt or pepper if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Dinner, Entree, Main Course, Soup
Cuisine American
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Just finished dinner of chicken wild rice soup! My husband’s comment was “I don’t really like soup, but I think I can live on this.” What a delicious, thick and satisfying soup. Packed with flavor. I don’t usually cook with wild rice, so this was a nice intro to it. Home run.
Hi Shannon. So happy to hear that you and your husband enjoyed this wild rice soup. Have a great rest of your day.
This is a very delicious soup. I cut up an option, celery, minced garlic, sea salt, pepper, and a whole chicken first. Boil the chicken and simmer for 3 hrs to draw out the nutrients from the chicken bones and skin. Strain the broth and set aside chicken to cool. Then I follow your recipe as written without the corn. Everyone loves it on a cold man afternoon to warm the, up in the deer stand.
How many servings is in this recipe? The nutrition info is available but doesn’t state how large a serving is. I’m assuming one cup?
Sorry! I just saw – 12 servings!
Very delish. My question is : can the left overs be frozen ?
Hi Angie, we haven’t tried freezing this soup but would love to hear how it turns out for you! When it comes to cream-based soups they have higher chance of separating and losing their flavors.
This recipe is household favorite. We love it!!
I used Portabella Mushrooms bc i like them better. I made my own Rotisserie Chicken at home and used it, good choice, tastes BOMB. Heavy Cream is a must, forget the Half and Half Or Milk bc you have the rong recipe to ruin it w either. Go bad, or donr make it. It’s a Fire Soup!
Excited to try several of your recipes!!
We loved everything about this soup!! I added kale just because and it was fantastic!! This is favorite soup recipe!! I have to be Gluten Free so a good soup needs to be homemade it seems! I sent the link to my 2 adult children too!! Thank you sooo much!!
That would be a great addition Christine! So glad you could enjoy this soup.
I would like to try some of these recipes
Definitely Phyllis! To receive our newsletters, you can sign up here or scroll down to the bottom of the post and you will see a green signup box.
This is indeed a great soup recipe. I made my own stock from skin on and bone chicken thighs (would not recommend unless you have a LOT of time) and used 2% milk which I had on hand. It was a bit thinner but nonetheless just as delicious. I included the seasoning packet with the Uncle Ben’s wild rice which I believe added even more flavor. Thanks for this wonderful soup recipe.
I am so glad you were able to make this work with what you had on hand Rachelle! Thanks for taking the time to comment!
This is the best chicken and wild rice soup I have EVER made and eaten. I have been looking for a recipe like this for years and was so excited to find it. I add a little white wine to mine and I have to say I have made it twice within the past two weeks!! I am sooooooo glad I found it and you!! Thank you!!
I am so glad you loved it Julie! White wine sounds like a great addition to this recipe. Enjoy!
Super yummy soup! I was going to make the chicken and brown rice soup and realized I only had wild rice (Rice Select Royal Blend). Thanks to the link you included on that post I was able to use what I had on hand. I doubled the carrots and celery. I was considering not adding the cream to save calories but so glad I added it anyway. It added such a creamy sweetness to the soup. Thanks for the great recipe. Now if I could just convince my meat eating hubby that soup is real food! Love your site and use it often.
Thank you Sharon! I agree, convincing can take a bit ;) but it’s worth it! Bring on the soup!
I made this using a rotisserie chicken, plain almond milk instead of cream, and L.B. Jameson’s chicken soup base (which I had on hand), rather than the bouillon. It was absolutely fantastic! I’ll definitely make this again for another cozy Sunday dinner or for a casual dinner party. Thank you for sharing!
So glad you loved it Patti!
When should some cream/milk be added when making the creamy version? Wish I had seen the comment on the Uncle Ben’s before now. Great tip! Started this on the stove and transferred to a crock pot for supper later on a cold snowy day. Thanks!
What do you mean by a rice blend are you talking abt. Uncle bens and if so do you use the seasoning mix also. What brand do you use.
Yes, the Uncle Bens works perfectly in this recipe. The seasoning mix is not needed.
Hello Kathleen ! Awesome mixture. Thanks for sharing this chicken wild rice soup recipe with us.Going to try these on sunday for my sisters big birthday celebration, thanks so much