Creamy Chicken and Wild Rice Soup

Published November 20, 2020. Updated May 17, 2023

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Creamy Chicken and Wild Rice Soup is such a rich, hearty and satisfying soup! It’s like a chicken noodle soup but it uses a variety of flavorful rice instead of noodles, and it’s made creamy with a milk and heavy cream based béchamel sauce. Everyone will love it!

Serving of chicken and wild rice soup shown in a white bowl over a wooden plate on a black surface.

Chicken and Rice Soup

Not only will you enjoy the velvety creamy goodness of this soup but also the textural contrast and it’s unique flavor. It’s one of those recipes you’ll crave.

My family loves this soup and chances are your family will love it too, just check out the reviews!

The wild rice blend offers something that pasta doesn’t in traditional chicken noodle soup. It has a light natural sweetness to it then I’ve included lemon zest to balance that with a faint little tang. And all the herbs just nicely compliment and balance it all.

It may call for a few pots which seems like a hassle but I’m telling you it’s worth it!

Chicken and wild rice soup in a pot with ladle full being scooped out.

Watch the Video!

Image of ingredients used to make chicken and wild rice soup. Includes wild rice, chicken breasts, herbs, carrots, celery, onion, garlic, butter, milk, cream, lemon, flour, salt, pepper and chicken broth.

Chicken and Wild Rice Soup Ingredients

  • Wild rice blend: I like to use Lundberg’s blend.
  • Onion, carrots and celery: These are used to make the mirepoix which really flavor the soup.
  • Butter: This makes the soup deliciously rich.
  • Garlic: You can add more if preferred.
  • Chicken broth: I like to use low-sodium. Regular will work fine just add less salt to the soup.
  • Thyme, marjoram, sage and rosemary: You can use dried or fresh herbs.
  • Salt and pepper: Season to taste.
  • Chicken breasts: Thighs will work too just cook a little longer as needed.
  • Flour: This helps thicken the soup don’t omit. If needed you could try a gluten-free option below.
  • Milk: I recommend using anything but skim milk.
  • Cream: Half and half could be substituted.

Collage of six images showing steps to preparing chicken and wild rice soup. Shows cooking wild rice separately, cooking chicken broth and herbs, then making bechemel sauce in a saucepan.

How to Make Chicken and Wild Rice Soup

  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 4 minutes, add garlic and saute 30 seconds longer.
  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 simmer.
  4. Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 – 16 minutes (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. Leave soup covered over warm heat.
  6. Meanwhile in a separate medium saucepan, 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. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
  8. Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
  9. Let soup cool slightly and serve.

Collage of four images continued of making chicken wild rice soup. Shows finished white sauce, shredding chicken, adding final ingredients to soup and finished soup.

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 1/3 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 I freeze this soup?

Dairy doesn’t freeze well because it can split and curdle so I wouldn’t advise freezing it. You can however store it in the fridge for up to 3 days.

Can I use leftover chicken or turkey?

Yes. You can use leftover cooked chicken or turkey if you have some to use up. If doing so wait until the end to add it so it doesn’t get overcooked (tough and dry).

Overhead image of ladle full of chicken and wild rice soup.Two servings of chicken and wild rice soup in serving bowls.

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4.96 from 185 votes

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.
Servings: 5 Servings
Prep15 minutes
Cook45 minutes
Ready in: 1 hour

Ingredients

Instructions

  • Prepare rice according to directions listed on package.
  • Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
  • 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, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (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. Leave soup covered over warm heat.
  • Meanwhile in a separate medium saucepan, 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. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
  • Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
  • Let soup cool slightly and serve.

Notes

*I recommend using Lundberg Wild Blend Rice if you can find it.
Nutrition Facts
Creamy Chicken and Wild Rice Soup
Amount Per Serving
Calories 540 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Cholesterol 139mg46%
Sodium 787mg34%
Potassium 932mg27%
Carbohydrates 38g13%
Fiber 4g17%
Sugar 7g8%
Protein 31g62%
Vitamin A 5314IU106%
Vitamin C 6mg7%
Calcium 152mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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558 Comments

  • longhorn4sho

    Just made this for my family and everyone loved it! Filled with so much flavor and easy to make.

  • Ina

    The soup is outstanding! I brought it to the office for my staff and they all give it two thumbs up!

  • Sally

    This is an excellent recipe!! It’s so full of flavor and pretty easy to make! I love chicken and wild rice soup and this will be my go-to from now on. I did leave the wild rice separate, as another cook had recommended, because my husband doesn’t like a lot of it in his soup.

  • Jeannie Le

    Great recipe. Had to make minor tweaks. Used poultry seasoning instead of fresh herbs. I think this is why my soup came out a little darker than in the photo. I got my hands on the Lundberg wild rice. I didnt feel like using my rice cooker so i used a pot. I also didnt have a lid so i improvised and used aluminum foil. The foil didnt trap enough steam so i kept adding liquids to prevent the rice from burning. I added water occassionally until the rice was fully cooked. The rice also gave a purple/brown hue. Im not sure if thats normal. Ive never cooked wild rice before. I think this also contributed to my soup liquid being darker than the recipe photo. Lastly, shredding chicken was a pain. Id rather do tiny cubes or do a rough chop next time.

  • Suzi

    Delicious and packed with flavor! I served it in individual sourdough bread bowls for dinner last night and my husband went back 4 times to fill up his bowl. I will definitely be making this recipe again!

    • Jennifer Jensen

      This was just the comment I was looking for. I am making some for some NICU families where I work and I have a lot of Panera bread bowls that were donated and leftover frozen rice that I wanted to use. Thanks.

  • Becky Kilmer

    Just made this today for a cold Oklahoma evening. It’s delicious and so satisfying. I used uncle bens wild rice mix but will try the one recommended next time. My hubby says I should add mushrooms also next time!

  • Rebecca Kinkead

    Great recipe…easy to make and tasted delicious right out of the pot.