Chicken and Wild Rice Soup
Chicken and Wild Rice Soup is rich and creamy. It has an amazing texture and is filled with SO much flavor from the chicken, vegetables and wild rice. This soup is quick and easy to make, plus you can use rotisserie chicken to make it even easier.
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Hi there! This is Natalya from Momsdish. I like simple recipes that use a limited amount of ingredients. No-fuss meals mean eating homemade is accessible to everyone and every schedule.
If you follow my blog, you know that I am a self-proclaimed soup lover! And, if you love creamy, steamy goodness as much as I do, you are in for a treat. Simply put, I am thrilled for you to try this soup. All you need is a batch of soft dinner rolls and dinner is made!
Chicken and Wild Rice Soup:
Chicken and wild rice soup is literally a comfy sweater in a bowl. We love warming up to a bowl of steamy soup on a cold day.
This is also a great soup to make when you are meal-prepping for the week. Make a big batch and have it on hand when your days get a bit hectic. Bonus: This soup gets better as the flavors mellow so your leftovers will just get tastier as the week goes on!
Packed with chicken, veggies, a wild rice blend (I love the Trader Joe’s bag or get a similar one here) and a dash of cream, this soup hits all the spots. What I love most about this dish is that I can whip it up all in one pot in under an hour. Hello, weeknight dinner rotation!
Hot tip: Have a rotisserie chicken hanging out in the fridge? Use it! Skip adding the raw chicken and shred up your store-bought bird. Once your rice is cooked and your broth is properly seasoned, simply add the shredded chicken into your pot until it is warmed up.
How to Make Chicken Wild Rice Soup:
- In a soup pot or Dutch Oven, saute veggies in butter until golden brown.
- Add a little flour and cook until fully incorporated.
- Add cubed chicken, rice, and season with salt and pepper. Add chicken broth and simmer until rice is tender.
- Pour in heavy cream, continuously stirring to get a nice, smooth broth.
- Season to taste if needed and serve piping hot!
How to Store Chicken and Rice Soup:
Refrigerating is your best bet. The soup will stay fresh for up to a week when stored in an airtight container. Know that the soup will thicken as it cools. This is perfectly normal! Once you reheat it, it will loosen up again.
Can I Freeze Chicken Wild Rice Soup?
I wouldn’t recommend freezing this soup. The cream will break up and separate as the soup freezes, making the reheating not so pretty.
How to Reheat Creamy Soups:
We recommend reheating only the portion you will use. Reheat on the Stove over low heat, stirring occasionally until hot and steaming and a safe 165˚F. Do not boil a creamy soup or it can separate. If you want the soup a little thinner, add a splash of water or chicken broth.
To microwave, place in a microwave-safe container, partially cover and heat on high heat, stirring every 20-30 seconds until soup reaches your desired temperature (at least 165˚F on an instant-read thermometer).
More Delicious Soup Recipes:
- Chicken Noodle Soup: A classic bowl of soup for a winter day or a pesky cold.
- Potato Soup: This is literally a loaded baked potato in soup form. So decadent and tasty.
- Taco Soup: Love tacos, but you’re living low-carb? This is the soup for you.
- Zuppa Toscana: Recreate this restaurant classic at home
- Cabbage Soup: I wouldn’t be Ukrainian if I didn’t suggest a cabbage soup. Healthy and hearty, this soup never disappoints.
- Minestrone Soup: A copycat recipe of Olive Garden’s famous soup.
Chicken and Wild Rice Soup
The ultimate recipe for Chicken and Wild Rice Soup that will get you going for refills again and again. It's the true comfort food, loaded with rich and creamy flavor, veggies and protein.
- 4 tbsp unsalted butter
- 1 cup carrots, diced into small cubes
- 1 cup yellow onion, diced into small cubes
- 1 cup celery, chopped
- 3/4 cup wild rice
- 1/3 cup all-purpose flour
- 1 lb boneless chicken breast, cut into small cubes
- 8 cups low sodium chicken broth
- 1/2 tsp salt, or to taste
- 1 tsp ground black pepper, or to taste
- 1 cup heavy whipping cream
Preheat a soup pot or Dutch Oven to medium heat. Saute carrots, onions, and celery in butter until golden brown.
Add flour and stir until the flour is fully incorporated and the raw flavor is cooked out (about 2 minutes).
Add wild rice, chicken and season with salt and pepper. Pour 8 cups chicken broth over the ingredients and let everything simmer for 30 minutes, or until rice is cooked to your desired doneness.
Slowly pour in heavy cream, continuously stirring to create an even texture.
Cook the soup for about 5 more minutes on medium-low. Season to taste with salt and pepper if necessary. Serve the soup while it’s hot! When it cools down, it will thicken up. Reheat it to loosen up the broth.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen