Introduction

Creamy Chicken Wild Rice Soup is a comforting and hearty dish perfect for chilly days. It combines tender chicken, nutty wild rice, and a creamy broth infused with savory herbs and fresh vegetables. This soup is both satisfying and easy to make for a cozy meal at home.

Creamy Chicken Wild Rice Soup Recipe - Recipe Image

Ingredients

1 tablespoon extra virgin olive oil
2 medium carrots (finely chopped, about 1 cup)
2 ribs celery (finely chopped)
1 shallot or small yellow onion (chopped)
Salt and pepper
3 cloves garlic (pressed or minced)
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
6 cups chicken stock or broth (plus more for reheating)
1 lb chicken breasts (about 2 breasts, sliced in half)
1 cup wild blend rice
1/2 cup butter (or vegan butter)
1/2 cup gluten free flour blend
2 cups milk (any kind)

Instructions

Step 1: Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add chopped carrots, celery, and shallots or onions. Season with salt and pepper. Sauté until vegetables are tender, about 8-10 minutes. To speed softening, cover the pot with a lid and add a splash of stock or water if desired. Add garlic, poultry seasoning, and thyme, then sauté until fragrant, 1-2 minutes.
Step 2: Pour in the chicken stock or broth and bring to a boil over high heat, covered. Add chicken breast halves, cover, then reduce heat to low and simmer until chicken is cooked through, about 10-12 minutes. Remove chicken and let cool, then chop or shred. Refrigerate until ready to use.
Step 3: Add the wild rice to the pot, stir to combine, cover, and simmer until rice is al dente, 20-30 minutes depending on brand, stirring occasionally.
Step 4: When rice has about 10 minutes left, melt butter in a small saucepan over medium heat. Whisk in gluten free flour and cook for 1 minute. Gradually drizzle in milk while whisking to form a smooth sauce. Switch to a spatula and stir until thickened and creamy, 1-2 minutes. Remove from heat and cover.
Step 5: Once rice is tender, slowly whisk in the butter-flour-milk mixture to the soup. Add the cooked chicken and cook for 5 more minutes, stirring frequently, until soup thickens and rice is tender. Adjust salt and pepper to taste. Remove from heat and let sit 5-10 minutes to thicken slightly before serving.

Tips & Variations

Use a wild rice blend for added texture and flavor. You can substitute long grain rice if desired but adjust cooking time accordingly.
For a dairy-free version, use vegan butter and your choice of plant-based milk.
Adding a splash of white wine when sautéing vegetables adds a subtle depth of flavor.
For extra creaminess, stir in a bit of heavy cream or cream cheese at the end.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over medium-low heat, adding a splash of chicken stock or water to loosen the soup if it thickens too much. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken instead of cooking it in the soup?

Yes, you can add cooked, shredded chicken in the last 5 minutes of cooking the soup to warm through. Just skip the step of boiling raw chicken breast in the broth.

What if I don’t have gluten free flour blend?

You can substitute with all-purpose flour if gluten is not a concern. For gluten free options, arrowroot powder or cornstarch can also be used, but add them slowly and adjust the amount to achieve the desired thickness.

Creamy Chicken Wild Rice Soup Recipe

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★★★★★

4.4 from 73 reviews

This Creamy Chicken Wild Rice Soup is a comforting and hearty dish featuring tender chicken breasts, a wild rice blend, and a medley of sautéed vegetables in a rich and creamy broth. Perfect for chilly days, this gluten-free recipe combines savory herbs and a luscious homemade roux for a bowl full of warmth and flavor.

Author: Lena
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vegetables & Aromatics

1 Tablespoon extra virgin olive oil
2 medium carrots (finely chopped, ~1 cup chopped carrots)
2 ribs celery (finely chopped)
1 shallot or small yellow onion (chopped)
Salt and pepper, to taste
3 cloves garlic (pressed or minced)

Herbs & Seasonings

1 teaspoon poultry seasoning
1/2 teaspoon dried thyme

Liquids & Dairy

6 cups chicken stock or broth (plus more for reheating if needed)
2 cups milk (any kind)
1/2 cup butter (or vegan butter)

Proteins & Grains

1 lb chicken breasts (~2 chicken breasts, sliced in half)
1 cup wild blend rice

Flour & Thickening

1/2 cup gluten free flour blend

Instructions

Saute veggies: Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat. Add the finely chopped carrots, celery, and shallot or onion. Season with salt and pepper. Sauté the vegetables until tender, about 8-10 minutes. To speed up softening, you can place a lid on the pot with a splash of stock or water. Add the minced garlic, poultry seasoning, and dried thyme, then sauté for another 1-2 minutes until fragrant.
Cook chicken: Pour in the chicken stock or broth and increase heat to high. Cover with a lid and bring to a boil. Once boiling, add the halved chicken breasts and place the lid back on. Reduce heat to low and simmer until the chicken is cooked through, about 10-12 minutes. Remove the chicken breasts from the pot, let cool, then chop or shred. Refrigerate the cooked chicken until ready to add back to the soup.
Cook rice: Add the wild rice blend to the pot with the simmering broth. Stir to combine, cover with a lid, and simmer until the rice is al dente, approximately 20-30 minutes depending on brand. Stir occasionally to prevent sticking.
Cook sauce: When there are about 10 minutes of cooking time left for the rice, melt the butter in a small saucepan over medium heat. Sprinkle in the gluten free flour and whisk continuously for 1 minute to cook the flour. Slowly drizzle in the milk while whisking constantly to form a smooth mixture. Switch to a spatula and cook while stirring until the sauce thickens and becomes creamy, about 1-2 minutes. Remove from heat, cover with a lid, and set aside.
Thicken soup: Once the rice is al dente, gradually pour the prepared butter-flour-milk sauce into the soup, whisking constantly to incorporate and prevent lumps. Stir in the cooked chicken, then cook for an additional 5 minutes, stirring frequently, until the soup thickens and the rice is tender. Taste and adjust salt and pepper as needed. Remove from heat and let the soup sit for 5-10 minutes to thicken further before serving.

Notes

Use a wild blend rice for best texture — a mix of wild and brown rice adds great chewiness and nutty flavor.
Substitute butter with vegan butter to keep the recipe dairy-free.
Milk of any kind works here; whole milk will make the soup creamier, but low-fat milk is fine too.
Reheat leftovers gently on the stove with a little extra broth or milk to bring back the creamy consistency.
To speed up vegetable softening, covering the pot while sautéing helps retain moisture and heat.

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