Name: Creamy Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American / Comfort
Ingredients: 1 cup wild rice (rinsed); 1 lb boneless, skinless chicken (breasts or thighs), diced or shredded; 2 cups mushrooms, sliced (e.g. cremini, button, or variety); 1 onion, finely chopped; 2 carrots, diced; 2 celery stalks, sliced; 2–3 cloves garlic, minced; 4–5 cups chicken broth; 1 cup heavy cream (or half‑and‑half / milk for lighter version); 2 tbsp butter (or a mix butter + oil); Fresh herbs like thyme or sage (1–2 tsp fresh, or ½ tsp dried); Salt and pepper to taste; Optional: flour or roux (butter + flour) or broth thickener if you want a thicker soup

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A creamy, comforting soup made with tender chicken, earthy wild rice, mushrooms, and aromatic vegetables, all simmered together in a rich, savory broth. This hearty bowl of goodness is exactly what I crave on chilly nights or whenever I want something soothing and satisfying. Creamy Chicken and Wild Rice Soup

Why You’ll Love This Recipe

I love how this soup brings together cozy textures and warm flavors in every spoonful. The nuttiness of wild rice pairs perfectly with the richness of the cream and the umami from sautéed mushrooms. It’s not just filling—it’s nourishing. Plus, it’s easy to make in one pot, customizable, and perfect for meal prep or freezing for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup wild rice (rinsed)
1 lb boneless, skinless chicken (breasts or thighs), diced or shredded
2 cups mushrooms, sliced (e.g. cremini, button, or variety)
1 onion, finely chopped
2 carrots, diced
2 celery stalks, sliced
2–3 cloves garlic, minced
4–5 cups chicken broth
1 cup heavy cream (or half‑and‑half / milk for lighter version)
2 tbsp butter (or a mix butter + oil)
Fresh herbs like thyme or sage (1–2 tsp fresh, or ½ tsp dried)
Salt and pepper to taste
Optional: flour or roux (butter + flour) or broth thickener if I want a thicker soup

Directions

I start by rinsing the wild rice under cold water and setting it aside.
In a large pot, I melt butter (or a butter-oil combo) over medium heat. I add the mushrooms and sauté until they release moisture and start to brown.
I stir in the onion, carrots, and celery, cooking them until softened—this usually takes about 5–7 minutes. Then I add the garlic and herbs, cooking just until fragrant.
If I want to thicken the soup, I sprinkle in some flour and cook it with the veggies for a couple of minutes.
I pour in the chicken broth and add the rinsed wild rice. I bring everything to a boil, then reduce the heat and let it simmer, covered, until the rice is tender—about 30–40 minutes.
If using raw chicken, I add it in during the simmering stage so it cooks through. If it’s already cooked, I wait and stir it in near the end.
Once everything is cooked, I sometimes remove the chicken to shred or dice it before returning it to the pot.
I gently stir in the cream or milk, making sure the soup stays warm without boiling (so the dairy doesn’t curdle).
I taste the soup and adjust seasoning with salt and pepper. If I added fresh herbs with stems, I remove them before serving.
I ladle the soup into bowls, garnish with fresh herbs if I have some on hand, and serve it hot.

Servings and timing

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Variations

I often swap the heavy cream for whole milk or a dairy-free alternative like coconut milk for a lighter or lactose-free version.
To save time, I cook the wild rice separately ahead of time and add it in during the final minutes.
For extra veggies, I sometimes stir in spinach or kale toward the end of cooking.
If I’m craving extra richness, I use a roux (butter + flour) to thicken the soup before adding broth.
I like switching up the herbs depending on what I have—thyme, sage, rosemary, or even a pinch of nutmeg adds lovely depth.

Storage/Reheating

I store leftover soup in an airtight container in the fridge for up to 4 days. When reheating, I do so gently on the stovetop or microwave, stirring occasionally. If the soup has thickened too much in the fridge, I just add a splash of broth or water to loosen it.

For freezing, I make the soup without cream and add it fresh when I reheat. This keeps the texture smooth and prevents separation.

FAQs

What’s the best type of wild rice to use?

I prefer true wild rice for its nutty flavor and chewy texture, but wild rice blends also work well. Just adjust cooking times based on the type used.

Can I use rotisserie chicken?

Absolutely. I love using leftover rotisserie chicken—it saves time and adds extra flavor. I just stir it in near the end to warm it through.

Can I make this soup in a slow cooker?

Yes, I can! I add all the ingredients (except the cream) to the slow cooker and cook on low for 6–7 hours or high for about 3–4. I stir in the cream at the end before serving.

How do I thicken the soup without using flour?

I let the soup simmer longer uncovered to reduce and thicken naturally. I also sometimes blend a small portion and return it to the pot for a thicker consistency.

Is this recipe gluten-free?

It is naturally gluten-free as long as I skip the flour or use a gluten-free thickener. Always check labels on broth and other ingredients to be sure.

Conclusion

This creamy chicken and wild rice soup is my go-to when I want something cozy, filling, and nourishing. It’s full of flavor, easy to adapt to what I have on hand, and perfect for leftovers. Whether I’m making it for a family dinner or meal prep for the week, it always delivers comfort in every bowl.