This creamy chicken and wild rice soup is the perfect combination of tender chicken, nutty wild rice, tender veggies and a rich, flavorful broth.
It’s super cozy and hearty – the perfect lunch or lighter dinner when enjoyed with some crusty bread.
We love everything about this soup. The wild rice has a delicious chewy texture and nutty flavor that makes it stand out from traditional chicken noodle soup.
And the touch of creaminess makes it feel like a full meal. Great for those chilly nights at home!
Why We Love This Recipe
- Easy preparation: This is an easy chicken soup made with simple ingredients and minimal cleanup.
- Rich and creamy: Half-and-half gives this soup a luxurious texture without making it overly heavy.
- Hearty and satisfying: The combination of chicken and wild rice makes it a filling meal.
- Full of flavor: Fresh veggies, poultry seasoning, garlic and mushrooms create a flavorful broth.
- Great for meal prep: The soup keeps well in the refrigerator, making it a great recipe for lunches throughout the week.
- Perfect comfort food: There’s nothing better than a warm bowl of creamy soup on a cold night.
- Flexible: You can use fresh chicken, leftover chicken, rotisserie chicken or even leftover turkey.
Ingredients
- Boneless skinless chicken breasts
- Chicken broth
- Half-and-half
- Baby spinach leaves
- Button mushrooms
- Wild rice
- Celery
- Onion
- Carrots
- Flour
- Butter
- Fresh garlic
- Poultry seasoning
- Salt
How to Make Chicken and Wild Rice Soup
Make the Mirepoix
Mirepoix is a classic cooking base that consists of onions, celery and carrots. Melt a little bit of butter in a Dutch oven and saute these veggies until they’re nice and soft.
Then, add in the garlic and mushrooms.
Cook the Chicken
Pour the chicken broth into the Dutch oven and place the raw chicken into the broth. Cover the pot and let the chicken cook in the broth, about 10-15 minutes. Once the chicken is tender, remove it from the broth and shred it with forks.
Make the Cream Mixture
In a separate saucepan, make a roux by whisking melted butter and flour together. Then, stir in the half-and-half until you have a creamy mixture.
Bring it all Together
The last thing to do is add the cream mixture, shredded chicken, cooked rice and baby spinach to the soup pot and stir it all together.
Tips for Success
- Don’t rush the vegetables. Give them enough time to soften and develop flavor.
- Use a hearty wild rice blend. The combination of wild rice and other rice varieties gives the soup an amazing texture.
- Don’t overcook the chicken. Juicy chicken is key to a great soup.
- Add cooked chicken near the end. This prevents leftover or rotisserie chicken from becoming dry.
- Serve with crusty bread. It’s the best way to soak up every last drop of the creamy soup. Try my homemade sourdough bread recipe.
Storage Instructions
Allow leftover soup to cool before transferring it to an airtight container. It will stay fresh in the fridge for about 3-4 days.
Because the wild rice continues to absorb liquid as it sits, the soup may become thicker after refrigeration. Add a little chicken broth or chicken stock when reheating to return it to your preferred consistency.
Reheat individual portions in the microwave or warm the soup gently in a pot over low heat.
FAQs
Yes! Make an easy flour swap for a gluten free version of this soup. Instead of all-purpose flour, use a certified gluten-free flour blend like King Arthur or Cup4Cup.
You can, but creamy soups can change texture slightly after freezing and thawing. The rice can also absorb additional liquid over time. When reheating, add a splash of chicken broth or milk if the soup has become too thick. Warm it slowly over low heat and stir frequently.
Definitely. Since the chicken is already cooked, just omit that step from the instructions and add it at the end of the cooking process and give it enough time to heat through. This is also a great way to use leftover turkey after Thanksgiving. Substitute shredded turkey for the chicken for an easy and comforting turkey and wild rice soup.
Yes. Add the chicken, vegetables, wild rice, chicken broth, and seasonings to the slow cooker. Cook until the chicken is tender and the rice is cooked. Remove the chicken, shred it, and return it to the slow cooker. Stir in the creamy mixture toward the end of the cooking time and cook until heated through. Keep in mind that wild rice can become very soft if cooked for a long time, so check the rice periodically if your slow cooker runs hot.
Yes! This soup is excellent for meal prep. Make it ahead, refrigerate it in an airtight container, and gently reheat it when you’re ready to eat.
When you make this creamy chicken and wild rice soup, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more cozy soup recipes, try these:
Chicken and Wild Rice Soup
Ingredients
- 1 lb. boneless skinless chicken breasts
- 5 cups chicken broth
- 2 cups half-and-half
- 2 cups baby spinach leaves
- 8 oz. button mushrooms chopped
- 1 cup wild rice uncooked
- 1 cup celery diced
- 1 cup yellow onion diced
- 1 cup carrots diced
- 1/3 cup all purpose flour
- 6 Tbsp. unsalted butter
- 3 cloves garlic minced
- 1 tsp. poultry seasoning
- 1 tsp. salt
Instructions
- Cook the rice according to package instructions. Set aside.
- In a large stockpot or Dutch oven, melt 1 Tbsp. of butter over medium-low heat. Saute the diced onions, carrots and celery in the butter until softened, about 5-6 minutes.
- Add the minced garlic and mushrooms. Cook another 1-2 minutes.
- Pour in the broth, poultry seasoning and sat. Add the chicken. Bring to a boil.
- Once boiling, reduce the heat to low. Cover and simmer until the chicken is cooked, about 12 minutes. Remove the chicken onto a cutting board and shred with forks.
- In a separate saucepan, melt the remaining butter over medium-low heat. Whisk in the flour and cook until bubbling, about 1-2 minutes. Stir in the half-and-half until the mixture is slightly thickened.
- Pour the cream mixture, chicken, cooked rice and spinach leaves into the soup mixture. Serve warm.
Leave a Reply