Creamy Chicken and Wild Rice Soup

03.16.2018

This Creamy Chicken and Wild Rice Soup is such a hearty and satisfying soup. It will quickly become a new favorite to add into your rotation. It’s like a chicken noodle soup made creamy with rice in place of noodles and I just can’t get enough!

A close up of Creamy Chicken Wild Rice Soup with a spoon

Chicken and Rice Soup

This soup is a new flavor to me. I’ve never made a wild rice soup so I figured it was about time. I chose to go with the creamy version because we all know a little cream makes nearly everything better, right?

My husband said this soup was his new favorite soup! I love how the flavors are lightly similar to a creamy chicken noodle soup yet they are so unique.

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The wild rice blend offers something that pasta doesn’t. It has a light natural sweetness to it that pairs so well with the faint sweetness of the cream.

A close up of wild rice in a strainer

A Soup with a Good Texture

I also love the texture the wild rice offers, it gives it a little bite rather than sinking your teeth into a mushy bowl of soup.

You’ll love the right flavor the lemon zest adds, it just gives this soup the added hint of flavor it needs. Besides, lemon and chicken just go together, right? So, how could I resist adding it?

A bowl of Creamy Chicken Wild Rice Soup with three crackers at the side and a spoon

Make This Chicken And Wild Rice Soup Gluten Free!

If you are looking to make this soup gluten free, it could probably be done by swapping out the flour for half the amount of cornstarch and blending it well with some of the milk instead (of course you wouldn’t be making a roux anymore but I’d still add in some of the butter for flavor and richness). Then check labels to ensure they are gluten free.

Can You Freeze This Chicken and Rice Soup?

Dairy doesn’t freeze well because it can split and curdle so I wouldn’t advise freezing it. You could store it in the fridge for 1-2 days but if the rice has been added it will absorb alot more liquid and could turn mushy.

If you want to make this soup in advance follow all the steps but don’t cook or add the rice until serving. That way the textures will be just right!

Creamy Chicken and Wild Rice Soup in a large pot with a spoon

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Creamy Chicken and Wild Rice Soup

5 from 27 votes

This Creamy Chicken and Wild Rice Soup is such a hearty and satisfying soup. It will quickly become a new favorite to add into your rotation. It's like a chicken noodle soup made creamy with rice in place of noodles.

Course: Soup
Cuisine: American
Keyword: Chicken and Rice Soup
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 5 Servings
Calories: 565 kcal
Author: Jaclyn

Ingredients

  • 3/4 cup uncooked wild rice blend*
  • 1 cup chopped yellow onion (from about 1 small onion)
  • 1 cup diced carrots (from 2 medium)
  • 1 cup diced celery (from 2 - 3 stalks)
  • 7 Tbsp butter , diced, divided
  • 1 clove garlic , minced
  • 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
  • 1/4 tsp of each dried thyme , marjoram, sage and rosemary
  • Salt and ground black pepper , to taste
  • 1 lb boneless skinless chicken breasts halves
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 tsp lemon zest

Instructions

  1. Prepare rice according to directions listed on package.
  2. Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing.
  3. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
  4. Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
  5. Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.
  6. In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.
  7. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens.
  8. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally.
  9. You can also add what's left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.
  10. *I used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.
  11. Recipe Source: Cooking Classy
Nutrition Facts
Creamy Chicken and Wild Rice Soup
Amount Per Serving
Calories 565 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 18g 90%
Cholesterol 140mg 47%
Sodium 388mg 16%
Potassium 929mg 27%
Total Carbohydrates 40g 13%
Dietary Fiber 3g 12%
Sugars 7g
Protein 32g 64%
Vitamin A 107.2%
Vitamin C 7.6%
Calcium 14.5%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.

295 comments

  • Sydnie: Did you chop up the carrots and celery small? October 30, 2018 at 5:39pm Reply

    • Jaclyn: Yes fairly small. November 9, 2018 at 2:52pm Reply

  • Mikaela O’Toole: I’ve made this a couple times and we love it! I wanted to try and make it gluten free any suggestions? October 15, 2018 at 11:59am Reply

    • Jaclyn: I’d try 2 tbsp cornstarch mixed with a few tablespoons broth instead of the flour (and just stir into the soup and simmer). Glad you liked it! October 15, 2018 at 12:41pm Reply

  • Katie Carberry: HI! I have a bunch of shredded chicken already cooked that i would like to use for this recipe of yours… at what point would you recommend adding it in? October 10, 2018 at 12:09pm Reply

    • Jaclyn: I’d add it at the last minute just to warm through. October 11, 2018 at 10:36pm Reply

  • Danielle: I made this tonight for dinner and it was delicious. I slightly altered the recipe by adding mushrooms and using Mrs. Dash Original seasoning in place of listed herbs. It was delicious. This recipe is definitely a keeper. October 8, 2018 at 4:01pm Reply

  • Kelly Dykes: Could this be made in an Instant Pot? October 7, 2018 at 8:29pm Reply

    • Jaclyn: Yes but without testing I couldn’t say on time. October 15, 2018 at 5:06pm Reply

  • Jacky: Thank you for the awesome recipe! Loved all the spices and wild rice. I actually went heavy on all the spices and lighter on the butter. Turned out great! October 5, 2018 at 1:04pm Reply

  • Lindsay: Just wanted to comment that this is my go-to for this soup! Yum. I appreciate the spices and lemon, as many chicken and wild rice soup recipes seem to only have salt and pepper. I feel the extra spices are important to balance the creamy flavor. September 16, 2018 at 4:34pm Reply

    • Jaclyn: I’m glad you like it Lindsay! September 16, 2018 at 5:27pm Reply

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