Creamy Chicken and Wild Rice Soup
This creamy chicken and wild rice soup is a hearty, comforting one-pot dinner with chicken thighs, vegetables, and wild rice in a rich, creamy broth. Ready in about an hour, it’s a satisfying family meal.
Save This Page
I'll email you a link to this post!
Serve with my pull-apart sourdough dinner rolls and a salad. If you love one-pot meals like this, try my Sausage, Kale, and Potato Soup and Marry Me Chicken Orzo recipes as well.
Why You Should Make This
Ingredients Notes & Substitutions
- Chicken Thighs: Boneless, skinless chicken thighs work well for the long simmer and are easy to shred. You can substitute chicken breasts, but check that they reach 165°F (74°C) and avoid overcooking them.
- Wild Rice Blend: Use a blend rather than 100% wild rice. Cooking times vary by brand, so check the package and simmer until the rice is cooked through.
- Chicken Broth: Homemade chicken stock is ideal. The optional Better Than Bouillon Roasted Chicken Base adds extra flavour, but taste before adding more salt.
- Use Rotisserie Chicken: Skip browning the chicken and start by cooking the vegetables in butter. Add approximately 4 cups of shredded cooked chicken during the final 10 minutes of cooking, once the rice is nearly done.
- Add Mushrooms: Sauté sliced cremini mushrooms with the onion, carrots, and celery for an earthier flavour that pairs well with wild rice.
- Add More Greens: Stir in baby spinach during the final few minutes of cooking, or add chopped kale a little earlier so it has time to soften.
- Make It Lighter: Substitute half-and-half for the heavy cream. Add it over low heat and avoid boiling the soup afterward.
The full ingredient list with quantities is in the recipe card below.
Recipe Instructions & Process Photos
Step 1-2: Brown the Chicken and Prepare the Vegetables.
Season the chicken thighs with kosher salt, black pepper, and garlic powder. Melt the butter in a large Dutch oven over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until browned. It does not need to be fully cooked yet.
While the chicken browns, dice the onion, carrots, and celery, mince the garlic, and measure out the remaining ingredients.
Transfer the browned chicken to a plate, leaving the butter and browned bits in the pot.
Step 2: Cook the Vegetables and Aromatics.
Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelized.
Stir in the garlic, thyme, rosemary, and black pepper. Cook for another 30 seconds, until fragrant.
Step 3: Make the Soup Base.
Sprinkle the flour evenly over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
Gradually whisk in the chicken broth, scraping the bottom of the pot to release the browned bits. Stir in the Better Than Bouillon, if using.
Step 4: Add the Rice and Browned Chicken Back to Simmer.
Stir in the wild rice blend, bay leaf, Dijon mustard, and Worcestershire sauce. Return the browned chicken and any accumulated juices to the pot.
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 40–45 minutes, or until the rice is cooked through and the chicken reaches an internal temperature of 175–185°F (79–85°C) and shreds easily.
Step 5: Shred the Chicken. Add the Cream and Finish the Soup.
Transfer the cooked chicken to a cutting board. Shred approximately three-quarters of the meat into bite-sized pieces using two forks, then chop the remaining quarter into slightly larger chunks.
Return all the chicken to the soup and discard the bay leaf.
Reduce the heat to low and stir in the heavy cream. Simmer gently for 3–5 minutes, stirring occasionally. Do not allow the soup to boil after adding the cream.
Stir in the chopped fresh parsley, then taste and adjust the salt and black pepper as needed.
It’s always soup and stew season at my house: try making my other chicken soups like Golden Glow Soup, Grandma’s Chicken Noodle Soup, & Chicken Paprikash recipes.
Recipe FAQs
Storing: Refrigerate the soup promptly in airtight containers for up to 4 days. The rice will continue absorbing broth as it sits, so the soup may become thicker.
Freezing: For the best texture, freeze the soup before adding the cream. Stir in fresh cream when reheating. You can also freeze the finished soup, but the cream may separate slightly after thawing.
Reheating: Thaw frozen soup overnight in the refrigerator. Warm gently in a saucepan over medium-low heat, stirring occasionally until heated through. Add a splash of chicken broth if the soup has thickened. Avoid boiling it.
Yes. Boneless, skinless chicken breasts work, but they cook more quickly and can dry out during a long simmer. Check their internal temperature and remove them once they reach 165°F (74°C). Shred or chop the meat and return it to the soup when the rice is ready.
Yes. Skip browning the chicken and begin by sautéing the vegetables in butter. Use approximately 4 cups of shredded cooked chicken and add it during the final 10 minutes of cooking, once the rice is nearly done.
You can, but the cooking time and texture will differ. Check the package instructions and allow additional simmering time if needed. The soup is written for a wild rice blend, which typically contains both wild and cultivated rice.
Creamy Chicken and Wild Rice Soup
Ingredients
- 1½ lbs chicken thighs boneless and skinless
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons butter unsalted
- 1 medium yellow onion diced
- 2 large carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ½ teaspoon freshly ground black pepper
- ⅓ cup all-purpose flour
- 8 cups chicken broth
- 1 tablespoon Better Than Bouillon Roasted Chicken Base optional
- 1 cup wild rice blend
- 1 bay leaf
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup heavy cream
- 2 tablespoons fresh parsley chopped
- Kosher salt and freshly ground black pepper to taste
Instructions
- Brown the Chicken and Prepare the Vegetables: Season the chicken thighs with salt, pepper, and garlic powder. Melt the butter in a large Dutch oven over medium-high heat. Add the chicken and brown for 4–5 minutes per side; it does not need to be fully cooked. While it browns, dice the onion, carrots, and celery, mince the garlic, and measure the remaining ingredients. Transfer the chicken to a plate.1½ lbs chicken thighs, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 2 tablespoons butter
- Cook the Vegetables and Aromatics: Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelized. Stir in the garlic, thyme, rosemary, and black pepper. Cook for 30 seconds.1 medium yellow onion, 2 large carrots, 2 celery stalks, 4 cloves garlic, 1 teaspoon dried thyme, ¼ teaspoon dried rosemary, ½ teaspoon freshly ground black pepper
- Make the Soup Base: Sprinkle the flour over the vegetables and stir continuously for 2 minutes. Gradually whisk in the chicken broth, scraping up the browned bits from the bottom of the pot. Stir in the Better Than Bouillon, if using.⅓ cup all-purpose flour, 1 tablespoon Better Than Bouillon Roasted Chicken Base, 8 cups chicken broth
- Add the Rice and Chicken Back to Simmer: Stir in the wild rice blend, bay leaf, Dijon mustard, and Worcestershire sauce. Return the chicken and any accumulated juices to the pot. Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 40–45 minutes, until the rice is cooked and the chicken reaches 175–185°F (79–85°C) and shreds easily.1 cup wild rice blend, 1 bay leaf, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce
- Shred the Chicken: Transfer the chicken to a cutting board. Shred approximately three-quarters into bite-sized pieces and chop the remainder into larger chunks. Return all the chicken to the soup and discard the bay leaf.
- Add the Cream and Finish the Soup: Reduce the heat to low and stir in the heavy cream. Simmer gently for 3–5 minutes without boiling. Stir in the parsley, then taste and adjust the salt and pepper.1 cup heavy cream, 2 tablespoons fresh parsley, Kosher salt and freshly ground black pepper
Notes
-
Brown the Chicken Properly: Allow the chicken to develop a golden crust. Scrape up the browned bits when adding the broth for extra flavour.
-
Give the Vegetables Time to Cook: Sauté the onion, carrots, and celery for the full 8–10 minutes to develop their flavour.
-
Cook the Flour Thoroughly: Stir it into the vegetables for 2 minutes, then add the broth gradually while whisking to prevent lumps.
-
Check the Rice Before Finishing: Wild rice blends vary in cooking time. Make sure the rice is fully cooked before adding the cream. Add extra broth if the soup becomes too thick.
-
Keep the Heat Low After Adding the Cream: Warm gently rather than boiling to help prevent the dairy from separating.
-
Taste Before Adding More Salt: The seasoned chicken, broth, and optional bouillon all contribute salt. Adjust the seasoning at the end.
-
Storing and Reheating: Refrigerate promptly in airtight containers for up to 4 days. Reheat gently, adding broth as needed.
-
Freezing: For the best texture, freeze before adding the cream, then add fresh cream when reheating.
