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There is something about a big pot of Creamy Chicken and Wild Rice Soup simmering on the stove that makes a chilly day instantly feel cozier. This hearty homemade soup is filled with tender chicken, earthy wild rice, carrots, celery, and herbs, all tucked into a rich and creamy broth.

It's the kind of soup I love making during the fall and winter months when I want something warm and filling without making an overly complicated dinner.

Add a loaf of crusty sourdough bread or some homemade dinner rolls, and you have an easy comfort-food meal everyone will love.

Why You'll Love This Creamy Chicken and Wild Rice Soup

Wild rice takes ordinary chicken soup and gives it so much more texture and flavor. Combined with the creamy broth, it makes a soup that's hearty enough to serve as the entire meal.

You'll also love this recipe because:

• Everything cooks in one pot.
• It's a great way to use leftover chicken.
• Wild rice gives the soup a delicious nutty flavor.
• It's packed with vegetables.
• The creamy broth is rich without being overly heavy.
• Leftovers are fantastic for lunch the next day.

Ingredients for Creamy Chicken and Wild Rice Soup

For this Creamy Chicken and Wild Rice Soup, you will need:

• 2 tablespoons butter
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon poultry seasoning
• Salt and black pepper, to taste
• 1 cup uncooked wild rice blend
• 6 cups chicken broth
• 3 cups cooked chicken, shredded or diced
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 ½ cups half-and-half or heavy cream
• 2 tablespoons fresh parsley, chopped

How to Make Creamy Chicken and Wild Rice Soup

Sauté the Vegetables

Start by melting 2 tablespoons of butter in a large Dutch oven or soup pot over medium heat.

Add the diced onion, carrots, and celery, and cook for about 5 to 7 minutes, until they begin to soften.

Stir in the garlic, thyme, rosemary, poultry seasoning, salt, and black pepper. Cook for another minute until everything smells amazing.

Add the Wild Rice

Add the wild rice blend and chicken broth to the pot.

Bring everything to a boil, then reduce the heat to low and cover the pot.

Allow the soup to simmer for about 40 to 50 minutes, or until the wild rice is tender. Check the package directions for your particular wild rice blend because cooking times can vary.

Add the Chicken

Once the rice is tender, stir in the cooked shredded chicken.

Let the soup continue simmering over low heat while you prepare the creamy mixture.

Make It Creamy

In a small saucepan, melt the remaining 3 tablespoons of butter over medium-low heat.

Whisk in the flour and cook for about 1 minute.

Slowly whisk in the half-and-half or heavy cream. Continue cooking and whisking until the mixture begins to thicken.

Pour the creamy mixture into the soup and stir until completely combined.

Let the soup cook for another 5 to 10 minutes over low heat until everything is hot and the broth has thickened.

Taste and adjust the salt and pepper as needed.

Finish with fresh chopped parsley before serving.

What Is Wild Rice?

Despite the name, wild rice isn't actually the same type of grain as traditional white or brown rice. It comes from an aquatic grass and has a chewy texture and slightly nutty, earthy flavor.

That's exactly why it works so well in creamy chicken soup.

You can use either true wild rice or a wild rice blend for this recipe. Wild rice blends are generally easier to find at the grocery store and often contain a combination of wild rice, brown rice, red rice, or other long-grain varieties.

Just be sure to check the package cooking time since different blends cook at different rates.

What Kind of Chicken Should I Use?

This is a fantastic recipe for using leftover chicken.

Rotisserie chicken makes it especially easy. Remove the skin, shred the meat, and add it after the wild rice has finished cooking.

You can also use leftover roasted or baked chicken breasts or thighs.

I like using a combination of white and dark meat because the dark meat adds even more flavor to the soup.

Can I Use Raw Chicken?

Absolutely.

If you don't have cooked chicken on hand, add about 1 ½ pounds of boneless, skinless chicken breasts or thighs to the pot with the broth and wild rice.

Simmer until the chicken is completely cooked through. Remove it from the pot, shred it with two forks, and return it to the soup before adding the cream mixture.

Make sure the chicken reaches an internal temperature of 165°F.

How to Make Chicken and Wild Rice Soup Extra Creamy

Half-and-half gives this soup a nice balance between creamy and hearty.

If you want an even richer soup, use heavy whipping cream instead.

You can also stir in a little freshly grated Parmesan cheese at the end. It isn't necessary, but it adds another layer of savory flavor.

If the soup becomes thicker than you'd like, simply add another splash of chicken broth until you reach the consistency you prefer.

Easy Add-Ins

One of the best things about homemade soup is how easy it is to customize.

Try adding:

Mushrooms: Sauté sliced mushrooms with the onions, carrots, and celery. Mushrooms pair especially well with wild rice.

Spinach: Stir a few handfuls of fresh baby spinach into the finished soup.

Kale: Chopped kale is another easy way to add more vegetables.

Peas: Add frozen peas during the final few minutes of cooking.

Parmesan: Stir freshly grated Parmesan into the finished soup for extra richness.

Lemon: A squeeze of fresh lemon juice just before serving can brighten up the creamy broth.

What to Serve With Creamy Chicken and Wild Rice Soup

Because this soup already contains chicken, vegetables, and wild rice, you really don't need much to turn it into a complete dinner.

A thick slice of homemade sourdough bread is my favorite thing to serve alongside it.

You could also try:

• Homemade dinner rolls
• Garlic bread
• Crusty French bread
• Simple green salad
• Roasted vegetables

And don't forget a little extra bread for soaking up the creamy broth at the bottom of the bowl!

How to Store Leftovers

Allow the soup to cool and transfer it to an airtight container.

Store Creamy Chicken and Wild Rice Soup in the refrigerator for up to 3 to 4 days.

The wild rice will continue absorbing some of the liquid as the soup sits, so don't be surprised if your leftovers are much thicker the next day.

When reheating, add a splash of chicken broth or milk until the soup reaches the consistency you like.

Warm it gently on the stovetop rather than bringing it to a hard boil.

Can You Freeze Creamy Chicken and Wild Rice Soup?

Because this soup contains dairy, the texture can change slightly after freezing.

If you're intentionally making it for the freezer, I recommend preparing the soup through cooking the chicken and wild rice but stopping before adding the creamy mixture.

Cool and freeze the soup base in an airtight freezer-safe container.

When you're ready to serve it, thaw it overnight in the refrigerator and warm it on the stove. Prepare the cream mixture and stir it into the reheated soup.

This gives you a much better creamy texture.

A Cozy Soup for Chilly Nights

This Creamy Chicken and Wild Rice Soup is everything I want in a cold-weather dinner — warm, hearty, creamy, and easy to make.

The combination of tender chicken, chewy wild rice, vegetables, herbs, and that creamy broth makes every bowl feel like classic comfort food.

Serve Creamy Chicken and Wild Rice Soup with warm homemade bread, and you've got the perfect dinner for a chilly fall or winter evening.

Love Soup Recipes? Check These Out?

• Pumpkin Coconut Soup
• Butternut Squash Soup
• Autumn Harvest Soup