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If you’re looking for a cozy dinner that wraps you up like your favorite oversized sweater, this creamy wild rice soup with chicken is it. Packed with tender chicken, earthy wild rice, and just the right touch of herbs, it’s the kind of one-pot soup that’s hearty, satisfying, and worth repeating week after week.
When I think of this creamy wild rice soup recipe, I also hear people call it easy chicken wild rice soup or homemade chicken soup. It’s all the same cozy bowl. Whether you’re simmering it on a chilly evening or packing it for lunch, it’s a one-pot soup that feels like a hug from grandma. Add a slice of buttered sourdough, and you’ve got yourself a moment.
The Chemistry of Creamy Wild Rice Soup
So, what makes this soup so creamy and flavorful without feeling heavy? It starts with a roux- that magical combo of butter and flour. The flour coats the fat, which thickens the soup as the liquid heats. Then comes the chicken broth and heavy cream, creating that luxurious, creamy base without the risk of separation (if you add it right, of course- see below)! Wild rice is another star player: it’s technically a seed, which gives it a unique chewy texture and nutty flavor that pairs beautifully with the tender chicken. Herbs like thyme, rosemary, and sage bring the whole thing home with warm, earthy notes.
Step-by-Step Instructions
Step One: Start by cooking your chicken breasts. Place three chicken breasts in a 9×13 pan and cover with foil. Preheat your oven to 400 degrees and bake for 30 minutes.
Step Two: While the chicken bakes, start your soup base.
Step Three: In a large stockpot, add 4 tbsp of unsalted butter and let it melt over medium heat.
Step Four: Add 1/2 diced yellow onion, 2 diced celery sticks, and 2 diced carrots, and cook until fragrant (about 3 minutes).
Step Five: Add 1/4 cup all-purpose flour and mix until thoroughly combined.
Step Six: Pour and stir in 1 cup heavy whipping cream and 6 cups chicken broth.
Step Seven: Add all the seasoning: 1 tsp thyme, 1 tsp rosemary, 1 tsp sage, 2 tsp salt, 1/2 tsp pepper, and 2 bay leaves.
Step Eight: Stir in 1 cup wild rice and allow the soup to simmer for 15 minutes until the rice is fully cooked. Serve.
Recipe Troubleshooting
Mushy rice? This can happen if it is overcooked. Make sure to keep an eye on the time.
Too thin? This often means the roux wasn’t cooked long enough or the milk mixture didn’t have enough cream.
Cream separates? This usually happens when you add it too early or let the soup boil after adding it.
Is the rice still crunchy? That’s likely due to undercooking it or not simmering long enough at medium heat.
Can I use rotisserie chicken? Yes, you can for sure if you don’t want to bake your own. It’s a great way to save time.
How long does the soup take to cook? Give it at least 15-20 minutes at a steady medium-low heat.
Can I use a slow cooker or an Instant Pot? Yes, sauté your veggies first for max flavor.
How do I make this gluten and dairy-free? Swap heavy cream with full-fat coconut milk and use flour alternatives, such as cornstarch.
Rubbery chicken? Sounds like overbaked chicken breast- next time, try leftover rotisserie chicken.
Serving Suggestions
This soup is a meal itself, but the best part is how well it plays with others. Pair it with a hunk of crusty sourdough bread, a French baguette, or homemade biscuits. A side salad with apple slices and vinaigrette adds brightness, while a garden salad adds crunch. For drinks? A chilled Chardonnay, spiced sparkling apple cider, or slushy is a chef’s kiss. Top your bowl with parsley, a dollop of sour cream, or even crispy onions for a little crunch. Presentation-wise, go for a wide, shallow bowl to show off all the colors- and serve with a buttered bread slice on the rim. For meal prep, store in glass jars for the next day’s lunches. Easy. Beautiful. Tasty.
Seasonal Serving Suggestions
This soup is having its moment in fall and winter. Think crockpot chicken wild rice soup after a snow day, or a cozy addition to your Christmas soup recipes. Hosting the in-laws? Turn Thanksgiving leftovers into something new. Planning? It fits right into those meal prep soup recipes that keep you fed when the week gets away from you. It’s the kind of thing I make when I want to pretend I’m starring in my own Hallmark movie.
Baking Tips
This creamy base is dreamy thanks to heavy cream and a golden flour mixture roux that brings everything together in perfect harmony. Whether it’s a chilly evening, a post-holiday cleanout, or you’re just craving something homemade, this wild rice soup recipe is calling your name.
Storage Tips
Let leftovers cool completely, then store in the fridge in an airtight container or glass jars for up to 4 days. Reheat gently on the stove or in the microwave on medium-low to keep the cream from separating. It tastes even better the next day.
Freezer- This soup freezes beautifully. Let it cool completely, then pour into freezer bags or airtight containers. Freeze for up to 3 months. To use, thaw overnight in the fridge and reheat slowly on the stove, stirring frequently.
Make Ahead- Make the base of the soup (without the cream) up to 2 days ahead and refrigerate. When you’re ready to serve, reheat the base, stir in the heavy cream, and finish with the shredded chicken. Easy peasy.
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Creamy Chicken Wild Rice Soup from Scratch
Whether you’re meal-prepping, feeding a crowd, or just craving something warm on a chilly evening, this creamy wild rice soup delivers. It’s the kind of hearty soup that makes people ask for seconds, and you feel like a recipe developer for even attempting it. Next time you’re starting with leftover chicken or wondering what to do with that bag of brown rice- this is your answer. Thanks for reading, and as always, if you make it, let me know! I’m always here for soup chats and second servings.
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One-Pot Creamy Chicken Wild Rice Soup
Ingredients
- 3 cooked chicken breasts
- 4 tbsp butter
- 1/2 yellow onion
- 2 celery sticks
- 2 carrots
- 1/4 cup all-purpose flour
- 1 cup heavy whipping cream
- 6 cups chicken broth
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp sage
- 2 tsp salt
- 1/2 tsp pepper
- 2 bay leaves
- 1 cup wild rice
Instructions
- Start by cooking your chicken breasts. Place 3 chicken breast in a 9×13 pan and cover with foil. Preheat your oven to 400 degrees and bake for 30 minutes.
- While the chicken bakes, start your soup base.
- In a large stock pot add 4 tbsp unsalted butter and allow it to melt over medium heat.
- Add 1/2 yellow onion diced, 2 diced celery sticks, 2 diced carrots, cook until fragrant (about 3 minutes).
- Add 1/4 cup all-purpose flour and mix until fully combined.
- Pour and stir in 1 cup heavy whipping cream and 6 cups chicken broth.
- Add all the seasoning: 1 tsp thyme, 1 tsp rosemary, 1 tsp sage, 2 tsp salt, 1/2 tsp pepper, and 2 bay leaves.
- Stir in 1 cup wild rice and allow the soup to simmer for 15 minutes until the rice is fully cooked. Serve.
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