Name: Creamy Chicken Wild Rice Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ tablespoon olive oil; ½ cup onion, diced; ½ cup celery stalk, diced; ½ cup carrots, thinly sliced; 2 cloves garlic, minced; ½ tablespoon fresh thyme, chopped; 2 sprigs rosemary; Salt and pepper, to taste; 1 teaspoon cayenne pepper (optional); 5 cups chicken stock; ½ cup wild rice mix (Lundberg’s Wild Blend® recommended); 1 ½ cups cooked and shredded chicken (such as rotisserie chicken); 2 tablespoons cornstarch; ¼ cup heavy cream; 1 tablespoon lemon juice

If you’re craving something warm, rich, and downright comforting, I’ve got just the thing for you: my Creamy Chicken Wild Rice Soup Recipe. This soup is like a big, cozy hug in a bowl—filled with tender chicken, nutty wild rice, and a silky creamy broth, all brightened with a little lemon zing. Whether it’s a chilly weeknight or you want an easy make-ahead meal, you’re going to love how satisfying and fuss-free this comes together.

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Why You’ll Love This Recipe

Comfort in Every Spoonful: This soup is creamy yet light, with a hint of lemon that gives it a fresh boost.
Wild Rice Adds Texture: I adore how the wild rice stays tender-chewy without getting mushy.
Minimal Fuss, Maximum Flavor: It’s a simple one-pot wonder perfect for busy days or meal prep.
Customizable and Crowd-Pleasing: My family goes crazy for it, especially on chilly evenings.

A white bowl filled with creamy chicken and wild rice soup shows thick, light beige broth with orange carrot chunks, small white shredded chicken pieces, dark wild rice grains, and green herb sprigs on top. A silver spoon is lifted inside the bowl, holding a mix of chicken, carrots, rice, and broth. The bowl sits on a white plate with a white marbled surface beneath. Nearby are sprigs of herbs, a wooden spoon with peppercorns, and a red cloth. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Wild Rice Soup, Chicken Wild Rice Soup, Comforting Soup Recipes, Easy Chicken Soup, Nutty Wild Rice Soup

Ingredients You’ll Need

This Creamy Chicken Wild Rice Soup Recipe

Flat lay of a small white ceramic bowl filled with golden olive oil, a few diced white onion pieces in a simple white ceramic dish, diced pale green celery stalks neatly arranged in a white bowl, thinly sliced bright orange carrot rounds in a white ceramic bowl, two peeled garlic cloves alongside a small pile of minced garlic, a tiny heap of freshly chopped green thyme leaves on a white plate, two fresh green rosemary sprigs laid out simply on the white surface, a small white ceramic bowl containing coarse white and black salt and pepper mix, a small white bowl with vibrant reddish-orange cayenne pepper powder, a white ceramic bowl holding uncooked wild rice blend with its deep brown, black, and white grains visible, tender shredded pieces of cooked golden-brown chicken arranged neatly on a white dish, a small white bowl with white cornstarch powder, a small white bowl with rich off-white heavy cream, a small white bowl holding freshly squeezed lemon juice glowing pale yellow, and two uncracked brown eggs placed together on the white surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Chicken Wild Rice Soup, Chicken Wild Rice Soup, Comforting Soup Recipes, Easy Chicken Soup, Nutty Wild Rice Soup

Olive Oil: Use good-quality extra virgin olive oil to get that subtle fruity aroma when sautéing.
Onion: Yellow onions give the best balance of sweetness and earthiness here.
Celery: Adds a fresh crunch and aromatics to deepen the soup’s flavor.
Carrots: I slice thinly so they cook just right and add color.
Garlic: Freshly minced garlic is key for that savory punch.
Fresh Thyme: Fresh herbs always elevate this soup over dried ones if you have them.
Rosemary: Two sprigs go a long way in adding that woodsy fragrance.
Salt and Pepper: Season to taste—you’ll adjust at the end too.
Cayenne Pepper (Optional): A tiny pinch warms things up beautifully if you’re into a little heat.
Chicken Stock: Homemade or store-bought works—just pick one that’s flavorful and low-sodium if possible.
Wild Rice Mix: I recommend Lundberg’s Wild Blend®; it cooks perfectly and has great texture.
Cooked, Shredded Chicken: Rotisserie chicken saves you time, and its flavor is perfect in this soup.
Cornstarch: This is our secret weapon to get that creamy, glossy finish without heavy flour roux.
Heavy Cream: Adds richness and smoothness—you won’t regret it.
Lemon Juice: This brightens the whole pot and keeps it from feeling too heavy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on what’s in the fridge or what my family’s craving. Feel free to tweak it—you might discover something new and delicious!

Vegetarian Variation: Skip the chicken and add extra mushrooms or white beans for protein; use vegetable stock instead.
Spice it Up: Add a dash more cayenne or some smoked paprika to give it a smoky kick—I’ve done this when craving something a bit bolder.
Dairy-Free Version: Swap heavy cream for coconut cream or a cashew cream to keep it luscious without dairy.
Extra Veggies: Toss in chopped kale or spinach near the end for a green boost my family secretly loves.

How to Make Creamy Chicken Wild Rice Soup Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by heating the olive oil in a large Dutch oven over medium-high heat until it’s shimmering—you want it hot enough to gently sizzle the veggies, not burn. Add the onion, celery, and carrots, then sauté for about 5 minutes until they soften and smell sweet. This step creates a flavorful base, so don’t rush it! Then, stir in the garlic, fresh thyme, and rosemary sprigs and cook just 30 to 60 seconds until fragrant—this fresh herb aroma is what makes this soup stand out.

Step 2: Add Stock, Wild Rice, and Chicken

Pour in your chicken stock (save a little for the slurry at the end), scraping the bottom to loosen any caramelized bits—they add so much depth. Toss in the wild rice and shredded chicken, then bring the pot to a gentle boil. Once it bubbles, reduce the heat to medium-low and let it simmer for 40 to 50 minutes, stirring occasionally. The wild rice will become tender but still pleasantly chewy—a texture I absolutely love and think you will too.

Step 3: Make It Creamy and Bright

While the soup is simmering, whisk the reserved stock with cornstarch until smooth—that’s our thickening magic! Stir this slurry into the soup along with the heavy cream, then simmer just 3 to 5 minutes until everything thickens up and the broth glistens with that creamy sheen. Keep an eye on it as you add the slurry gradually—you want it coating the back of a spoon, not too stiff. Finally, remove from heat and stir in the lemon juice. This last step is a game-changer—adding brightness and balancing all the richer flavors beautifully. Taste and adjust any salt or pepper.

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Pro Tips for Making Creamy Chicken Wild Rice Soup Recipe

Slow Simmer for Perfect Rice: Make sure to simmer gently so the wild rice cooks evenly without breaking down into mush.
Reserve Stock for Slurry: I learned this trick saves you from over-thickening the soup—it creates that silky texture without lumps.
Use Rotisserie Chicken: Saves time and adds flavor—plus, the chicken stays juicy after simmering.
Add Lemon Last: Adding lemon juice off heat keeps the fresh citrus flavor intact and brightens the whole dish deliciously.

How to Serve Creamy Chicken Wild Rice Soup Recipe

A white bowl filled with creamy chicken and wild rice soup sits in the center on a white plate. The soup has three main layers visible: the base creamy layer with a light yellow color, mixed with shredded white chicken pieces, small orange carrot slices, and dark wild rice grains scattered evenly. Fresh small green herb leaves float on top adding a touch of color. Around the bowl are small wooden bowls holding peppercorns, crushed red chili flakes, and uncooked wild rice, along with garlic bulbs and lemon slices on a white marbled surface. A red cloth napkin is partially visible in the lower right corner. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Wild Rice Soup, Chicken Wild Rice Soup, Comforting Soup Recipes, Easy Chicken Soup, Nutty Wild Rice Soup

Garnishes

I usually sprinkle chopped fresh parsley on top for a touch of green freshness and extra color. Sometimes I add a little cracked black pepper or even a few Parmesan shavings if I want to get indulgent. A swirl of extra cream or a drizzle of good olive oil also takes it over the top.

Side Dishes

Crusty bread or garlic rolls are my go-to sides—you’ll want something sturdy to mop up every last bit of this creamy goodness. A simple green salad with a lemon vinaigrette also pairs perfectly if you want some balance and crunch.

Creative Ways to Present

For a cozy dinner party, I’ve ladled this soup into hollowed-out mini bread bowls—everyone loves the rustic feel and flavorful bread soaked in the soup. It’s also great served in pretty mugs with a sprinkle of fresh herbs on top for casual lunches or brunch buffets.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The wild rice absorbs some liquid, so the soup thickens — but that’s easy to fix! Just stir in a splash of warm chicken stock or water before reheating to loosen it up.

Freezing

Freezing works surprisingly well for this soup. Cool completely before portioning into freezer-safe containers. I recommend freezing before adding the cream and slurry, then stirring them in fresh when thawing for the best texture. It keeps for up to 3 months.

Reheating

Reheat gently on low heat, stirring often until warmed through. Add a splash of warm stock if it’s too thick. Once warm, stir in the cream and slurry again if you froze the soup without them, then finish with a squeeze of fresh lemon juice to brighten flavors back up.

FAQs

Can I make this Creamy Chicken Wild Rice Soup Recipe in a slow cooker?

Absolutely! Start by sautéing your veggies and garlic on the stove, then transfer everything except the cream and slurry to the slow cooker. Cook on low for 4-6 hours or until the wild rice is tender. Add the cream and slurry near the end, warming gently to thicken before serving.
What can I use instead of wild rice?

If you don’t have wild rice, a long-grain brown rice or a wild rice and brown rice blend works well. Just keep in mind that cooking times and textures may vary slightly—brown rice tends to be softer.
Is it okay to use leftover chicken?

Yes! Leftover roasted or boiled chicken works wonderfully, saving you time. Just shred or chop it before adding to the soup, and it will heat through perfectly during cooking.
How do I keep the soup creamy without it separating?

The trick is to add the cream and cornstarch slurry later in the cooking process and avoid boiling after adding. Simmer gently to prevent curdling, and stir frequently for a smooth finish.
Can I make this soup gluten-free?

Definitely! All the ingredients in this recipe are naturally gluten-free, including the cornstarch for thickening. Just double-check your chicken stock’s label to ensure it’s gluten-free.

Final Thoughts

This Creamy Chicken Wild Rice Soup Recipe has become a go-to comfort dish in my kitchen that I can trust to please the whole family. Its rich, creamy broth balanced with fresh herbs and lemon keeps everyone coming back for seconds. I hope you find it as cozy and satisfying as I do, whether you’re warming up after a cold day or wanting a wholesome yet easy meal. Give it a try—you’ll be amazed how this simple pot of goodness can become your new favorite soup.