Save Creamy wild rice chicken soup is my go-to when a cold snap hits or when I need a truly satisfying dinner that feels just a little bit special. Each spoonful delivers the earthy flavor of wild rice, the comfort of tender chicken, and velvety richness that warms you right through. If you need a hearty meal that comes together with simple grocery store staples, this one never disappoints.
I first threw this soup together on a lazy Sunday and was amazed by how my family hovered over the stove impatient for seconds. Now it is the soup I reach for when I want everyone gathered around the table with full happy bellies.
Ingredients
- Chicken breast cooked and shredded: gives the soup body plus lean protein you can use rotisserie or leftover roast for added convenience
- Wild rice blend: provides a nutty texture and deep flavor make sure to rinse for best results and check for a blend with a good portion of wild rice
- Yellow onion and garlic: infuse the base with classic aromatic flavor choose onions that feel heavy for their size and unblemished garlic
- Carrots and celery: create a foundational sweetness and heartiness firm crisp stalks and bright orange carrots are best
- Mushrooms: bring a savory umami element cremini or white button mushrooms both work and should feel dry and firm
- Frozen peas (optional): add pops of sweetness and color
- Chicken broth: low-sodium is ideal since you will season as you go
- Whole milk and heavy cream: make the soup luxuriously creamy use fresh dairy for best results or your favorite plant-based alternatives
- Unsalted butter and olive oil: are used to sauté the vegetables and create richness including both balances the flavors
- All-purpose flour: gives the soup body by thickening the broth look for gluten-free if you prefer
- Dried thyme and rosemary plus bay leaf: add deep herbal flavor use good quality dried herbs that still have strong aroma
- Kosher salt and black pepper: let the main flavors shine
- Fresh parsley: brightens up each bowl at the end look for flat leaf parsley with no yellowing
Instructions
- Prep the Vegetables:
- Chop onions carrots celery and mushrooms finely this ensures they become soft and tender in the finished soup wash and slice garlic cloves
- Sauté the Aromatics:
- Add olive oil and butter to a large pot over medium heat when butter is melted add onion carrot and celery cook eight to ten minutes stirring often until onions start turning translucent and vegetables are fragrant
- Add the Mushrooms and Garlic:
- Toss in mushrooms and garlic cook for about three minutes until mushrooms have softened and their moisture is mostly released
- Thicken the Base:
- Sprinkle your flour over all the vegetables stir constantly for about one minute to coat and cook off the raw flavor
- Deglaze and Add the Broth:
- Slowly pour in chicken broth whisking as you go to prevent any lumps scrape the bottom of the pot so nothing sticks
- Cook the Rice:
- Add the rinsed wild rice thyme rosemary bay leaf salt and pepper stir bring to a gentle boil then lower heat cover and simmer for about thirty five to forty minutes stir every ten minutes so nothing sticks to the bottom the rice will swell and become tender
- Stir in Chicken and Peas:
- Once rice is cooked add the shredded chicken and optional peas stir these in let soup simmer another five minutes so everything heats through
- Finish with Dairy:
- Turn heat down to low pour in milk and heavy cream stir to blend but do not bring the soup to a boil let it gently heat five to seven minutes so flavors meld and soup becomes thick and creamy
- Remove Herbs and Garnish:
- Fish out the bay leaf taste and adjust seasoning ladle soup into bowls top generously with chopped fresh parsley and serve piping hot
Save Wild rice is my personal favorite here since it adds toothsome bite no other grain offers. I still remember the first time my nephew announced this was the only soup that beat his beloved tomato version and now it is a family tradition each winter.
Storage Tips
Let leftover soup cool fully before transferring to airtight containers refrigerate for up to four days. When reheating add a splash of broth or milk to loosen the texture as it thickens in the fridge. For freezer meals use wide mouth jars or sturdy freezer bags label with the date and thaw overnight before reheating gently on the stove.
Ingredient Substitutions
For a dairy free or lighter version swap the whole milk and heavy cream for oat milk and unsweetened coconut cream. Turkey works beautifully instead of chicken and a brown rice blend can pinch hit for wild rice although you will miss a bit of the unique flavor. Skip the peas if you like or add a handful of baby spinach for extra greens.
Serving Suggestions
Serve this soup with thick slabs of sourdough for dipping or try it in a crusty bread bowl for a fun presentation. I love adding a big simple green salad on the side to keep things fresh. A sprinkle of sharp cheddar can be added for extra decadence if you are so inclined.
Cultural and Historical Context
This soup takes inspiration from the classic chicken and wild rice soups of the American Midwest where wild rice is cherished for its hearty texture and subtle earthiness. Wild rice itself is not actually rice but a native grass grown in the cold waters of the Minnesota region. Its use in comfort food soups dates back to indigenous cooking and remains a mainstay when chilly weather rolls in.
Seasonal Adaptations
Add diced sweet potato in the fall for extra sweetness Stir in fresh spinach or chard in early spring for color Corn and fresh herbs give a summery twist to the base
Success Stories
My mother-in-law made her own version of this soup to celebrate the first frost of each year and her home always smelled incredible with rosemary wafting from the kitchen. Friends have doubled the recipe for new baby meal trains and it always draws recipe requests from neighbors.
Freezer Meal Conversion
Cool soup completely then package into individual or family size portions using freezer safe containers or bags. Lay flat for easy stacking. Thaw in the fridge overnight stir well as the dairy may separate a bit on defrosting just reheat gently and it will come back together.
Save A warming bowl is the ultimate comfort on gray days and the leftovers taste even better the next day. No matter the season creamy wild rice chicken soup always brings joy to my family table.
Recipe FAQ Section
- → Can I use leftover rotisserie chicken for this dish?
Yes, shredded rotisserie chicken works perfectly and saves time. Stir it in near the end for best texture.
- → How do I make this gluten-free?
Use a certified gluten-free flour blend for thickening and double-check your broth and flour labels before preparing.
- → Can I substitute the wild rice blend?
A wild rice blend gives best texture, but brown rice or white rice can be used with proper adjustment to cooking time.
- → How can I make it dairy-free?
Swap the milk and cream with unsweetened plant-based alternatives like oat or almond milk, plus dairy-free butter.
- → What vegetables work best in this soup?
Classic choices include onions, carrots, celery, mushrooms, and peas. Feel free to add spinach or corn for variety.
- → How do I store leftovers?
Cool completely and refrigerate in airtight containers for up to four days. Reheat gently, adding broth if it thickens.