Creamy Chicken and Wild Rice Soup


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!

Creamy Chicken and Wild Rice Soup Spoonful

Creamy 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.

Wild Rice For Chicken and Rice Soup

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?

Creamy Chicken and Wild Rice Soup

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). Enjoy!

Creamy Chicken and Wild Rice Soup

More of my soup recipes to try:


Creamy Chicken and Wild Rice Soup

5 from 22 votes

Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 5
Calories: 565 kcal


  • 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


  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. 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. 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). 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.
  3. 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. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. 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. You can also add what's left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.
  4. *I used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.
  5. 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.


  • Jill: This is now a regular everyone loves it June 10, 2018 at 6:33pm Reply

  • Dawn: This is a wonderful soup! The lemon zest really takes it to the next level. I made this soup months ago and had to come back to leave a comment. Please make the soup. You won’t be disappointed. May 30, 2018 at 6:17pm Reply

    • Jaclyn: Thanks for the 5 star feedback! June 4, 2018 at 10:51am Reply

  • Heather: This soup is so good. I could eat it every night. Def on the rotation for rainy days. ❤❤ thabk you for sharing! March 28, 2018 at 5:06pm Reply

    • Jaclyn: Thanks for your feedback! April 2, 2018 at 3:13pm Reply

  • Neil: Okay versatile recipe. Increased my measurements and made 5 gallons for a fundraiser. It was all gone.???? March 12, 2018 at 3:36pm Reply

    • Jaclyn: Wow 5 gallons! So glad it was enjoyed and hope you made a LOT of money! :) March 15, 2018 at 10:28pm Reply

  • Carol Zeidler: Has anyone tried adding artichoke hearts? March 8, 2018 at 10:15am Reply

  • Katie: This was seriously the BEST soup I’ve made. Shared the recipe with my mom and sisters who all loved it too!

    Didn’t have all the spices and it still turned or great. February 17, 2018 at 3:08pm Reply

    • Jaclyn: Thanks so much for sharing! So glad you liked it Katie! February 19, 2018 at 11:02am Reply

  • Donna: Delicious! I did this recipe again this time substituting diced ham for chicken and added cheddar cheese! Just as delicious!
    Thanks for the great recipe! February 11, 2018 at 11:46am Reply

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