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!

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.

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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.

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

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Creamy Chicken and Wild Rice Soup

5 from 22 votes

This Creamy Chicken and Wild Rice Soup is such a hearty and satisfying soup.

Course: Soup
Cuisine: American
Keyword: chicken rice soup, creamy chicken soup
Prep Time: 15 minutes
Cook Time: 1 hour
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.

282 comments

  • Jessica @ A Kitchen Addiction: I love wild rice soup! This looks perfectly creamy and hearty! February 27, 2014 at 10:55am Reply

  • Elizabeth @ Confessions of a Baking Queen: I love this soup, a restaurant I used to work at had Chicken & Wild Rice and it was my favorite! Here in So Cal we are getting some rain this weekend so we might actually experience a cold spell this year! LOL If so I just might have to make this!! February 25, 2014 at 11:30am Reply

    • Tammy: Delicious ???? February 8, 2018 at 7:25pm Reply

  • Amanda: What a perfect soup. I’m so in the mood for something like this, because this winter just won’t go away :) February 25, 2014 at 7:43am Reply

    • Jaclyn: Oh seriously I know :). It’s that time of year where spring and summer can’t come soon enough. February 25, 2014 at 11:54am Reply

  • Rachel @ Bakerita: I loooove creamy chicken wild rice soup, but I haven’t had it in ages! Now I have a major craving for it since yours looks so good! Pinned :) February 25, 2014 at 1:38am Reply

  • Elisa @ Insalata di Sillabe: I’m already sure this will become my favorite soup, too. I mean, chicken, wild rice and a little lemon together in the form of a warm, comforting bow of creaminess… I how could I not love it?!

    xo, Elisa February 25, 2014 at 1:28am Reply

  • Lisa: Amazing pictures. I grew up in MN so the wild rice definitely reminded me of my childhood. I can’t wait to try out this recipe. Thank you! February 24, 2014 at 4:09pm Reply

  • connie: Looks delicious! How many does this serve? February 24, 2014 at 3:43pm Reply

    • Jaclyn: I don’t know why I always forget to add that! It’s about 5, thanks for asking :). February 24, 2014 at 5:22pm Reply

      • Martha.Nickerson: I served 2 25 year olds and 1 senior citizen with no left-overs. The bowls were not large either, so I suggest if you try to do this for a family, you increase the recipe at least double. It is that good if you want seconds. July 15, 2015 at 11:43am Reply

        • Meghan: I agree that this would serve 5. I used heaping cups of veggies, but I followed the recipe otherwise. It was perfect! It’s a new fall favorite for me. October 26, 2016 at 7:11pm Reply

      • Rachel: I just made this soup today. Absolutely delicious, and I tripled the recipe. Yes, tripled for a party. March 16, 2018 at 9:51pm Reply

  • Averie @ Averie Cooks: I love wild rice and this soup looks so creamy & beautiful! :) February 24, 2014 at 3:08pm Reply

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