Creamy Chicken and Wild Rice Soup
Looking for a cozy meal? Try our creamy chicken and wild rice soup! It’s packed with tender chicken, wild rice, and fresh veggies. Perfect for chilly days and ready in under an hour. This soup is sure to become a family favorite!
There’s something so comforting about a bowl of creamy chicken and wild rice soup, especially on cool evenings.
This easy chicken wild rice soup recipe quickly became a staple in our household. It’s one of our favorite dishes for family dinners or cozy nights in.
We love pairing it with French Bread to soak up every last drop.
If you’re in the mood for something different, our Hearty Vegetable Soup and Butternut Squash Soups are great options.
Tips
Tips
Roast the Veggies: For even more flavor, try roasting the carrots, onions, and mushrooms before adding them to the soup. Just toss them in a bit of olive oil and roast at 400°F for about 20 minutes.
Homemade Broth: If you have some extra time, homemade chicken broth really amps up the flavor. Plus, it’s a great way to use up any leftover chicken bones.
Slow Cooker Method: Want to make this soup with minimal effort? Just sauté the veggies and spices, then throw everything in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Storage
Got leftovers? Store the soup in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just reheat it on the stovetop over low heat.
If you want to freeze it, no problem! It’ll keep in a freezer-safe container for up to 2 months. Just thaw it in the fridge overnight before reheating.
Ingredients
Rice
- 3 cups low-sodium chicken broth, or water
- 1 teaspoon salt
- ¾ cup wild rice, uncooked
Soup:
- 1 rotisserie chicken, or 2 cooked and shredded chicken breasts
- 2 tablespoons olive oil
- 1 cup shredded carrots
- 1 onion, finely diced
- 1 cup chopped mushrooms
- 3 tablespoons unsalted butter
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup dry white wine, optional, replace with chicken broth if preferred
- 1 cup heavy cream
- ½ cup shredded parmesan cheese
- Fresh parsley, for garnish
Instructions
For the Rice:
- Bring 3 cups of chicken broth to a boil and season with salt.3 cups low-sodium chicken broth1 teaspoon salt
- Rinse the wild rice in cool water until the water runs clear.¾ cup wild rice
- Add the rice to the boiling broth, reduce the heat, cover, and simmer for 40-45 minutes, until tender. Drain any excess liquid.
For the Soup:
- Shred or chop the cooked chicken into bite-sized pieces.1 rotisserie chicken
- Heat olive oil in a large pot over medium heat. Add the carrots, onion, and mushrooms. Sauté for 5-7 minutes until softened.2 tablespoons olive oil1 cup shredded carrots1 onion1 cup chopped mushrooms
- Add butter, garlic powder, onion powder, rosemary, thyme, red pepper flakes, salt, and pepper.3 tablespoons unsalted butter1 ½ teaspoons garlic powder1 ½ teaspoons onion powder½ teaspoon dried rosemary½ teaspoon dried thyme½ teaspoon red pepper flakes½ teaspoon salt½ teaspoon ground black pepper
- Let the butter melt, then stir in the flour. Cook for 3-4 minutes, stirring frequently.3 tablespoons all-purpose flour
- Pour in the chicken broth and white wine, stirring until the mixture thickens.3 cups low-sodium chicken broth1 cup dry white wine
- Cover and let the soup simmer for 15-20 minutes.
- Stir in the heavy cream, chicken, and cooked rice. Allow the soup to heat up again, then add the parmesan cheese and stir to combine.1 cup heavy cream½ cup shredded parmesan cheese
- Taste, and adjust seasonings as needed.
- Garnish with fresh parsley and serve with warm bread.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of soup. Actual calories will vary.