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There’s nothing quite like a big, warm bowl of creamy chicken wild rice soup on a chilly day. Thick, rich, and loaded with tender chicken, hearty wild rice, and a velvety, herb-infused broth, this is the kind of comfort food that feels like a hug in a bowl. If you love Panera’s version, just wait until you taste this homemade upgrade!
Before You Start
- Rinse the wild rice – This removes excess starch and prevents the soup from getting too thick or cloudy.
- Sauté the veggies properly – Cooking them first deepens their natural sweetness, giving the broth extra depth.
- Don’t overcook the rice! Wild rice should be tender but still have a little bite.
- Make the roux separately – This guarantees a smooth, creamy texture without lumps.
- Adjust thickness to your liking. If the soup gets too thick, add a splash of broth to loosen it up.
- Simmer gently – Wild rice takes longer to cook than white rice, so don’t rush it—let it absorb all that flavor!
- Let the soup rest before serving – It thickens as it sits, making every spoonful even more luxurious.
Why You’ll Love This Recipe
✔️ Rich, thick, and ultra-cozy – This soup is pure comfort food, perfect for cold weather.
✔️ No mushy rice! – Wild rice holds its shape, adding a great chewy texture that makes every bite satisfying.
✔️ A one-pot wonder – Everything cooks together, meaning less cleanup and more flavor.
✔️ Even better as leftovers – The flavors intensify overnight, making this soup even more delicious the next day.
Ingredients You’ll Need
- Chicken: You can use either chicken breasts or thighs, whatever you prefer.
- Wild Rice Blend: Not actually a true rice, wild rice is a grain that stays firm and chewy, adding great texture.
- Veggies: Classic onion, garlic, carrots, and celery create the base of the broth.
- Chicken Broth: Low-sodium is best so you can control the seasoning.
- Herbs & Spices: Thyme, rosemary, and bay leaves give this soup its signature cozy depth.
- Butter & Flour (for the Roux): This thickens the soup without making it too heavy.
- Heavy Cream: Adds that luxurious, creamy finish we all love.
Melt butter in a large Dutch oven over medium heat. Add onions, carrots, and celery and cook for 5-7 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
Why? Cooking the vegetables first brings out their natural sweetness and deepens the flavor of the soup.
Push the veggies to the side and add the bite-sized chicken pieces. Let them sear for 2 minutes on each side before stirring everything together.
Why? Searing the chicken locks in juicy flavor, making the soup even more delicious.
Stir in the wild rice blend, then pour in the chicken broth. Add thyme, rosemary, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 45-50 minutes until the rice is tender.
Why? Making the roux separately ensures a lump-free, creamy soup.
In a separate saucepan, melt butter and whisk in flour to create a golden roux. Slowly whisk in heavy cream until smooth and thickened.
Why? Making the roux separately ensures a lump-free, creamy soup.
Remove the bay leaves, then stir the cream mixture into the soup. Let it simmer for 5 more minutes to meld the flavors. Taste and adjust seasoning if needed.
Why? Letting it rest allows the flavors to fully develop before serving. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.
What to Serve with Creamy Chicken Wild Rice Soup
This soup is already hearty and filling, but if you want to round out the meal, try serving it with:
Frequently Asked Questions
Can I use regular rice instead of wild rice?
I really don’t recommend it! Wild rice has a chewy texture and nutty flavor that makes this soup what it is. If you swap it for white rice, it’ll turn mushy and lose that hearty bite. If you absolutely must substitute, go with brown rice or a wild rice blend—but trust me, wild rice is worth it!
How do I store leftovers?
This soup keeps beautifully and actually tastes even better the next day!
In the fridge: Store it in an airtight container for up to 5 days.
In the freezer: Let it cool completely, then freeze it in portions for up to 3 months.
How do I reheat it?
Stovetop: Heat it over medium-low, stirring occasionally. If it’s too thick, just add a splash of broth or water to loosen it up.
Microwave: Heat in 30-second bursts, stirring in between until warmed through.
Pro Tip: If freezing, I recommend freezing before adding the cream—it reheats smoother that way. Just stir in the cream when reheating!
Can I make this dairy-free?
Yes! Swap the heavy cream for full-fat coconut milk or cashew cream. The soup will still be creamy and rich, just with a slightly different flavor.
Can I make this in the slow cooker?
Absolutely! Here’s how I do it:
Throw everything except the butter, flour, and cream into the slow cooker.
Cook on low for 6-7 hours or high for 3-4 hours, until the rice is tender.
Make the roux separately with the butter, flour, and cream, then stir it in at the end.
Make This Tonight!
If you’re craving something warm, cozy, and ridiculously satisfying, this Creamy Chicken Wild Rice Soup needs to happen in your kitchen tonight. It’s the kind of meal that makes you want to curl up with a big bowl, a crusty slice of bread, and just forget about the cold.
It’s one pot, easy to make, and even better the next day. Plus, the creamy broth, tender chicken, and nutty wild rice? Pure comfort food magic. So grab your ingredients, let’s get cooking—you’ll be ladling up big bowls of this in no time!
More Delicious Soup Recipes
- Cajun Potato Soup
- French Onion Soup
- Greek Lemon Chicken Soup
- Creamy Chicken Noodle Soup
- Beef Stroganoff Soup
Creamy Chicken Wild Rice Soup
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup wild rice blend uncooked
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 8 cups chicken broth low sodium or no sodium added
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- salt and pepper to taste
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- fresh parsley chopped, for garnish (optional)
Instructions
- In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.
- Push the vegetables to the sides of the pot and add the chicken pieces to the center. Cook the chicken until lightly browned on all sides, about 5 minutes.
- Stir in the wild rice blend, ensuring it is well mixed with the vegetables and chicken. Pour in the chicken broth. Add the dried thyme, dried rosemary, and bay leaves. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes, or until the wild rice is tender.
- In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the 2 tablespoons of all-purpose flour to create a roux. Cook the roux for about 2 minutes, stirring constantly until it turns a light golden color. Gradually whisk in the heavy cream until the mixture is smooth and begins to thicken, about 3-4 minutes.
- Remove the bay leaves from the soup pot. Stir the cream mixture into the soup, mixing thoroughly. Allow the soup to simmer for an additional 5 minutes to meld the flavors. Taste and adjust the seasoning with more salt and pepper if necessary.
- Garnish with chopped fresh parsley if desired. Serve hot alongside crusty bread or a fresh salad.
Tips & Notes:
- Wild Rice Substitute: If you can’t find wild rice, use a wild rice blend or brown rice. White rice is a no-go—it gets too soft and loses that amazing chewy bite.
- Rinse the Rice! Wild rice has excess starch that can make the soup cloudy. A quick rinse under cold water fixes that!
- Cream Alternative: Swap the heavy cream for coconut milk or cashew cream if you want a dairy-free version.
- Cream Alternative: Swap the heavy cream for coconut milk or cashew cream if you want a dairy-free version.
- Short on Time? Use rotisserie chicken! Just shred it and stir it in during the last 10 minutes of cooking.
- Want a Slow Cooker Version? Throw everything except the butter, flour, and cream into the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the roux and cream at the end.
- Leftovers? Lucky you! This soup keeps for 5 days in the fridge and 3 months in the freezer—just add a splash of broth when reheating to loosen it up.
