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.

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

4.98 from 42 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.

Servings: 5 Servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

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.
Course: Soup
Cuisine: American
Keyword: Chicken and Rice Soup
Calories: 565 kcal
Author: Jaclyn

312 comments

  • Joyce C: I don’t write reviews often. This recipe is the absolute BOMB! What makes it so? The lemon zest… plus the herbs. I followed this recipe with the exception of replacing the dried herbs with fresh lemon thyme, winter savory to replace the marjoram, fresh rosemary. Used dried sage. Also added some fresh parsley and some leaves from the celery. It’s soooooo good. My husband says it would be extra delicious served in a bread bowl. I agree heartily! This soup rates right up there with a pasta fagoli recipe I have from an Italian friend. It will be on my rotation for uncompromised deliciousness until I am not here anymore. April 3, 2019 at 4:32pm Reply

  • Laura: Just made this for my daughter I’m visiting. She is struggling with pollen and allergies. The soup smells and taste delicious! I’ll be making this again! March 18, 2019 at 4:30pm Reply

  • Leslie: I am always scrolling the internet for new recipes, and never comment, but this deserves a comment: So delicious! Even though I screwed up the instructions and accidentally left the soup simmering on the stove for HOURS while we watched a movie, it was still excellent. Can’t wait to make it the right way! February 25, 2019 at 8:55pm Reply

  • me: i make the rice and veggies in one pan
    bake the chicken then do the broth ect, in one pan then add the rest of ingredients really good February 13, 2019 at 11:41am Reply

  • Stephanie: Absolutely delicious! The family loved it. February 5, 2019 at 5:35pm Reply

  • Peggy Ferdinand: This is the recipe I’ve wanted to have for literally YEARS. Delicious. Thank you so much!! January 30, 2019 at 2:32pm Reply

  • Matresa Sanson: Just finished making this. OMG…YUMMY!! January 21, 2019 at 2:22pm Reply

  • Aarin: Soooo delish!! My family and I loved it!! January 15, 2019 at 7:49pm Reply

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