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.
More Soups to Try Next
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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.
Nutrition
Ingredients
- Wild Rice: Adds an earthy flavor and hearty texture to the soup.
- Rotisserie Chicken or Shredded Chicken Breasts: Provides protein and makes the soup filling.
- Olive Oil: Used to sauté the vegetables and enhance their flavors.
- Carrots, Onion, and Mushrooms: These fresh vegetables add a mix of sweetness, earthiness, and depth to the soup.
- Unsalted Butter: Adds richness and helps in sautéing the vegetables.
- Garlic Powder, Onion Powder, Rosemary, Thyme, Red Pepper Flakes, Salt, and Ground Black Pepper: These herbs and spices enhance the overall flavor profile of the soup.
- All-Purpose Flour: Helps thicken the soup, giving it a creamy consistency.
- Chicken Broth and Dry White Wine: These liquids form the base and add complexity to the flavor. You can use more chicken broth if you prefer to skip the wine.
- Heavy Cream: Adds creaminess and richness to the soup.
- Parmesan Cheese: Adds a savory, umami flavor and helps thicken the soup.
- Fresh Parsley: Used for garnishing, adding a pop of color and fresh flavor.
How to Make Creamy Chicken and Wild Rice Soup
For the Rice:
Boil the Broth: Boil the Broth: Bring three cups of chicken broth to a boil and add some salt.
Rinse the Rice: Give the wild rice a good rinse until the water runs clear.
Cook the Rice: Add the rice to the boiling broth, lower the heat, cover, and let it simmer for 40-45 minutes until it’s tender. Drain any extra liquid.
For the Soup:
Prepare the Chicken: Shred or chop your cooked chicken into bite-sized pieces.
Sauté the Vegetables: Heat up some olive oil in a large pot over medium heat. Toss in the carrots, onion, and mushrooms. Sauté for 5-7 minutes until they start to soften.
Add Butter and Seasonings: Add butter and all the spices (garlic powder, onion powder, rosemary, thyme, red pepper flakes, salt, and pepper). Let the butter melt, then stir in the flour. Cook for 3-4 minutes, stirring a lot.
Add Broth and Wine: Pour in the chicken broth and white wine, stirring until the mixture thickens.
Simmer the Soup: Cover and let it simmer for 15-20 minutes.
Finish with Cream and Cheese: Stir in the heavy cream, chicken, and cooked rice. Let the soup heat up again, then add the parmesan cheese and stir it all together.
Taste and Adjust: Taste the soup and add more seasoning if you need to.
Serve: Garnish with fresh parsley and serve with warm bread.