The content on this site may include affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that, at zero cost to you, we will earn an affiliate commission if you click on one of the links and buy something.
Creamy, comforting, and packed with flavor—this is your go-to cold weather soup.
When the temperatures drop and you’re craving something hearty and nourishing, this Chicken and Wild Rice Soup is just the thing. It’s everything you want in a bowl: tender shredded chicken, nutty wild rice, sautéed vegetables, and a rich, creamy broth that warms you from the inside out.
This soup is wholesome, filling, and comes together in one pot with minimal fuss. It’s perfect for busy weeknights, weekend meal prep, or anytime you want a homemade meal that feels like a hug in a bowl. Bonus: the leftovers are even better the next day.
Quick Look:
- Prep Time: 20 minutes
- Cook Time: About 1 hour
- Serves: 4–6
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 cup wild rice blend, uncooked
- 6 cups chicken broth
- 1 cup milk or half-and-half
- ½ cup heavy cream
- 2 tablespoons flour (or use a cornstarch slurry for a gluten-free option)
For Garnish (optional):
- Fresh thyme or parsley
- Extra black pepper
- Crusty bread for serving
How to Make It
- Sauté the vegetables:
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the onion, carrots, celery, and mushrooms, and cook for 4–5 minutes, until softened. Stir in the garlic and cook for another 30 seconds, just until fragrant. - Add chicken and seasonings:
Place the chicken into the pot and sprinkle with salt, pepper, thyme, and Italian seasoning. - Simmer with broth and rice:
Pour in the chicken broth and stir in the wild rice. Bring to a gentle boil, then reduce the heat, cover, and let it simmer for 45 minutes. Stir occasionally to prevent the rice from sticking to the bottom. - Shred the chicken:
Once the chicken is cooked through and the rice is tender, remove the chicken and shred it using two forks. Return the shredded chicken to the pot. - Make it creamy:
In a small bowl, whisk together the milk and flour (or cornstarch slurry). Stir this into the soup, followed by the heavy cream. Simmer for another 5–10 minutes, or until the soup has thickened slightly. - Serve:
Taste and adjust seasoning if needed. Ladle into bowls and top with a sprinkle of fresh herbs and a crack of black pepper. Serve warm with crusty bread on the side.
Variations and Tips
- Add chopped spinach or kale during the last few minutes of cooking for extra greens.
- For a spicier version, stir in a pinch of red pepper flakes or a splash of hot sauce.
- Prefer a lighter version? Skip the cream or use your favorite dairy-free alternatives like coconut milk.
- Wild rice takes time to cook, but it’s worth the wait for that chewy texture and nutty flavor.
Serving Suggestions
This soup makes a satisfying standalone meal, but if you want to round it out, serve it with:
- A warm loaf of sourdough or French bread
- A simple side salad with balsamic vinaigrette
- Roasted vegetables like Brussels sprouts or green beans
This Chicken and Wild Rice Soup is one of those recipes that feels like it’s been simmering in your kitchen all day, even if it hasn’t. It’s simple, cozy, and perfect for making ahead. The kind of meal you’ll crave again and again.
