There’s something irresistibly soothing about a warm bowl of this Creamy Chicken Wild Rice Soup Recipe. The tender chicken, nutty wild rice, and rich cream come together in a cozy, hearty soup that feels like a big hug on a chilly day.

The image shows a creamy soup in a white bowl with a speckled pattern, placed on a white marbled surface. The soup has a thick, light beige broth filled with pieces of white meat, sliced orange carrots, green spinach leaves, bits of celery, and black wild rice throughout. A small sprig of fresh green herb sits on top in the center. A spoon rests inside the bowl, partly submerged in the soup, with a piece of meat on it. The overall look is warm and comforting. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Wild Rice Soup Recipe
Top Tip
How to Serve Creamy Chicken Wild Rice Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Wild Rice Soup Recipe

Why You'll Love This Recipe

I’ve made a lot of chicken soups in my time, but this Creamy Chicken Wild Rice Soup Recipe stands out. It’s rich but never heavy, with veggies for freshness and wild rice adding just that lovely, chewy texture you didn’t know you needed.

Perfect Comfort Food: This soup delivers creamy warmth that’s truly satisfying on cool days or any time you need a cozy bowl.
Nutty Wild Rice: Wild rice adds a wonderful texture and nutty flavor that sets this soup apart from the usual chicken recipes.
Simple Ingredients, Big Flavor: You probably have most of these ingredients already, making it easy to whip up on a weekday or lazy weekend.
Customizable and Flexible: You can tweak the thickness, add spinach (my favorite), or swap veggies to make it your own perfect soup.

The image shows a close-up of a creamy soup with visible layers of different ingredients. The base layer is a pale, thick cream-colored broth that fills the whole frame. Within the soup, there are bright orange carrot slices softly blending into the creamy texture. Scattered green spinach leaves add fresh color and contrast against the cream. There are also bits of light beige meat mixed in, partially submerged and visible on top. Small, thin wild rice pieces are spread throughout the soup, adding texture and dark flecks in the light broth. The soup looks warm and rich, with some foam on the surface, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The combination of fresh vegetables with hearty chicken and nutty wild rice truly shines here. Plus, using chicken stock and cream creates that silky, luscious base that makes this soup so comforting. Here’s why each part matters.

Flat lay of two whole uncracked brown chicken breasts, a small handful of wild rice grains scattered naturally, two stalks of fresh celery sliced into thin rounds, two fresh carrots sliced into thin rounds, one whole yellow onion roughly chopped, one whole garlic clove with papery skin intact, three fresh thyme sprigs with green leaves, one fresh bay leaf, a few whole black peppercorns and coarse salt crystals scattered neatly, a small pat of unsalted yellow butter, a small mound of white all-purpose flour, a small bunch of fresh vibrant spinach leaves, two small white ceramic bowls—one filled with creamy pale double/heavy cream, the other with clear golden melted butter—all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Adds richness and helps soften the veggies while layering flavor right from the start.
Celery: Offers a subtle crunch and a fresh, aromatic base that balances the creaminess.
Carrots: Bring natural sweetness and color, brightening each spoonful.
Onion: Essential for depth — it creates a savory foundation that gently mellows as it simmers.
Garlic: Just a clove adds a fragrant hit that wakes up the taste buds.
Fresh or Dried Thyme: Earthy and herbal, thyme complements the chicken perfectly without overpowering.
Bay Leaf: Provides a subtle, rounded flavor that infuses the broth during simmering.
Salt and Pepper: Simple, but crucial seasoning to bring all the flavors alive.
Chicken Breasts: Tender protein that shreds beautifully after simmering, making every bite satisfying.
Wild Rice (or Long Grain Rice): Wild rice’s chewy texture stands out, but long grain rice works well if you can’t find it.
Chicken Stock: The heart of the soup – homemade or store-bought, rich stock adds unbeatable depth.
Double/Heavy Cream: The secret weapon for that creamy texture that hugs the other ingredients freshly.
Melted Butter and Flour (for roux): Thickens the soup to the perfect consistency without heaviness.
Fresh Spinach: Adds a touch of color, nutrition, and freshness, stirred in last to keep it vibrant.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s great about this creamy chicken wild rice soup recipe is how easily you can make it your own. Over time, I’ve learned to tweak it based on what’s in my fridge or what I’m craving — and it always turns out delicious.

Vegetable Swap: If you don’t have celery, try adding some diced fennel or zucchini for a different twist — it adds freshness and texture.
Use Leftover Chicken: Have rotisserie chicken handy? Perfect! Just chop and add it in, skipping the step of cooking raw chicken breasts.
Dairy-Free Version: Substitute the cream with coconut milk or cashew cream and use a dairy-free butter alternative for a rich, creamy feel.
Make It Heartier: Toss in mushrooms or potatoes if you like your soup chunkier — they absorb flavor beautifully.

Step-by-Step: How I Make Creamy Chicken Wild Rice Soup Recipe

Step 1: Sauté the Veggies Gently

Start by melting butter over low heat and cooking the chopped celery, carrots, and onion slowly for 5 to 7 minutes. The goal is to soften them without browning – this takes a little patience but develops sweet, mellow flavors. Then, stir in the minced garlic and thyme for just 30 seconds. This quick step releases their aroma without burning.

Step 2: Simmer with Chicken and Wild Rice

Pour in the chicken stock, toss in the bay leaf, and season with a pinch of salt and pepper. Carefully nestle in the chicken breasts and your wild rice. Bring the pot to a boil, then lower heat to a simmer. Let it bubble gently for about 45 minutes, or until the wild rice is tender. I like to peek a couple times here – wild rice can take its time, but it’s worth the wait.

Step 3: Shred Chicken and Add Cream

Once the rice is tender, fish out the chicken breasts and shred them with two forks—it’s so satisfying to see them fall apart! Return the shredded chicken to the pot along with the double/heavy cream. Stir gently to combine, creating that signature creamy texture you’re after.

Step 4: Make the Roux and Thicken the Soup

Mix the melted butter with flour to form a smooth roux. Slowly stir this into your simmering soup, then increase the heat slightly to bring it to a gentle boil. Keep stirring and simmer for a few minutes; you’ll notice the soup thickening beautifully. Finally, stir in fresh spinach (if you’re using it) to wilt slightly but stay vibrant and fresh. Season with salt and pepper to taste, and take it off the heat.

Top Tip

After making this creamy chicken wild rice soup recipe several times, I’ve picked up a handful of tricks that make a noticeable difference. These tips will save you time and stress while boosting flavor and texture.

Cook Rice Separately (Optional): If you’re short on time, cook the wild rice ahead and toss it in during the last 10 minutes. This prevents overcooking and keeps the rice pleasantly chewy.
Don’t Skip the Slow Sauté: Taking the time to soften the veggies gently releases natural sweetness, making your soup taste richer without extra seasoning.
Add Cream Last: Stir cream in after shredding the chicken so it stays silky and doesn’t curdle during boiling.
Watch your Roux: Mix butter and flour smoothly before adding to avoid lumps – whisking helps. If lumps form, a quick blender swirl fixes it!

How to Serve Creamy Chicken Wild Rice Soup Recipe

chicken wild rice soup - Serving Suggestion

Garnishes

I love adding a sprinkle of freshly chopped parsley or chives for a pop of color and a hint of fresh herb flavor. Sometimes I top it with a little cracked black pepper and a drizzle of good olive oil right before serving. If you like a bit of crunch, toasted pumpkin seeds or crispy bacon bits are a fun addition.

Side Dishes

To make a full meal, I often serve this soup with crusty bread or warm dinner rolls—perfect for dipping. A simple green salad with a light vinaigrette pairs nicely too, balancing the rich, creamy soup with some freshness.

Creative Ways to Present

For special occasions, try serving the soup in individual bread bowls—it’s fun and makes the meal extra special. Garnish each bowl with a little swirl of cream and fresh thyme sprigs. I've even topped it with a sprinkle of shredded cheese and popped it under the broiler for a golden crusty finish!

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in airtight containers in the fridge, where it stays fresh for up to 3 days. When reheating, I gently warm it on the stove over low heat, stirring often to prevent the cream from separating and to keep the texture perfect.

Freezing

This soup freezes surprisingly well! To freeze, cool it completely and store in freezer-safe containers or bags. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove. The cream might separate a bit, so a quick whisk while warming solves that.

Reheating

To reheat, warm your soup slowly over low heat, stirring frequently. This keeps the cream smooth and the spinach fresh-looking. If it seems too thick after refrigeration, add a splash of chicken stock or water to loosen it up without losing flavor.

Frequently Asked Questions:

Can I use brown rice instead of wild rice in this soup?

Yes! Brown rice can be used as a substitute, but it may require a longer cooking time. Keep an eye on the texture and adjust simmering time accordingly to ensure it’s tender but not mushy.

How can I make this soup gluten-free?

To make this Creamy Chicken Wild Rice Soup Recipe gluten-free, simply replace the all-purpose flour used in the roux with a gluten-free flour blend or cornstarch slurry. Be sure your chicken stock and other ingredients are also gluten-free.

Can I prepare this soup in a slow cooker?

Absolutely! You can sauté the vegetables first, then transfer everything except the cream and roux to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the cream and thicken with the roux at the end.

What’s the best way to shred chicken breasts for this soup?

The easiest method is to cook the chicken breasts gently until just done, then use two forks to pull the meat apart lengthwise. This creates tender, even shreds that mix perfectly into the soup and soak up all that creamy goodness.

Final Thoughts

This Creamy Chicken Wild Rice Soup Recipe holds a special place in my soul—it's the kind of dish that makes you slow down and savor. Whether you're sharing it with family or just treating yourself to a quiet evening in, it hits that sweet spot of hearty and comforting. I hope you’ll give it a try and find your own little moment of cozy happiness with every spoonful.