Name: Creamy Chicken and 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 (like rotisserie); 2 tablespoons cornstarch; ¼ cup heavy cream; 1 tablespoon lemon juice

There’s something irresistibly warm and satisfying about curling up with a bowl of this Creamy Chicken and Wild Rice Soup Recipe. It’s a luscious blend of tender chicken, nutty wild rice, and fresh herbs, all wrapped up in a silky, comforting broth that feels like a hug in a bowl.

A white bowl holds creamy soup with visible layers of shredded chicken, wild rice grains, and diced orange carrots mixed throughout the light yellow broth. The soup's texture looks thick and chunky, with small green herb leaves sprinkled on top. A silver spoon dips into the soup, lifting a mix of chicken, rice, and carrot pieces. Around the bowl, there are small wooden bowls with seeds and spices, some garlic bulbs, lemon slices, and fresh herb sprigs, all set on a white marbled surface. The scene includes a red cloth near the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken and Wild Rice Soup Recipe
Top Tip
How to Serve Creamy Chicken and Wild Rice Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken and Wild Rice Soup Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve brought out this Creamy Chicken and Wild Rice Soup Recipe during chilly evenings or busy weeknights. It feels gourmet but is surprisingly simple to pull together. Plus, its balance of flavors and textures really hits the spot every time.

Comfort in a bowl: The creamy broth combined with hearty wild rice and shredded chicken makes each spoonful incredibly satisfying.
Simple ingredients, big flavor: With just a few fresh veggies and herbs, you get a delicious depth of taste without fuss.
Make-ahead friendly: It reheats beautifully, so you can enjoy it for lunches or dinners the next day without losing that fresh-from-the-pot feel.
Customizable warmth: Add a pinch of cayenne for a subtle kick or brighten with lemon juice – the perfect flavor balance every time.

Ingredients & Why They Work

This Creamy Chicken and Wild Rice Soup Recipe shines because each ingredient plays a crucial role. The wild rice adds that wonderful chewy texture, while fresh herbs like thyme and rosemary give the soup its comforting aroma and depth.

Flat lay of a small white ceramic bowl of golden olive oil, a small white bowl of diced white onion, a small white bowl of diced celery stalks with bright green color, a small white bowl of thinly sliced vibrant orange carrots, two peeled garlic cloves, a few sprigs of fresh green thyme, two fresh rosemary sprigs, a small white bowl of wild rice mix with dark and light grains, a small white bowl of shredded cooked chicken with juicy texture, a small white bowl of smooth white cornstarch powder, a small white bowl of heavy cream, a fresh bright yellow lemon quarter, and two whole uncracked brown eggs 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

Olive oil: For sautéing the veggies gently and building your flavor base.
Onion, celery, carrots: Classic mirepoix that adds sweetness and body to the broth.
Garlic: Boosts the savory notes with just a quick sauté.
Fresh thyme and rosemary: These herbs create that cozy, aromatic backdrop that fills the kitchen and the soup.
Chicken stock: The heart of the soup, providing rich, savory liquid that melds everything together.
Wild rice mix: The star grain here – nutty, chewy, and hearty in every bite. I love using Lundberg’s Wild Blend® for the perfect mix.
Cooked, shredded chicken: Rotisserie chicken works amazingly here—no fuss, all flavor.
Cornstarch: A simple thickener that gives the soup its creamy, velvety texture without adding heaviness.
Heavy cream: Just enough to enrich the soup and make it indulgently smooth.
Lemon juice: That final touch of brightness that balances the richness perfectly.
Salt, pepper, and cayenne pepper: For seasoning and a little optional warmth to lift all the flavors.

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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.

Make It Your Way

I love tweaking this Creamy Chicken and Wild Rice Soup Recipe to suit whatever I have on hand or the mood I’m in. You should definitely make it your own — that’s part of the fun and magic!

Variation: One of my favorite twists is swapping out rosemary for sage in the fall for a slightly earthier flavor that pairs beautifully with the wild rice.
Dairy-free option: Use coconut cream or cashew cream instead of heavy cream, and swap chicken stock for vegetable broth to keep it hearty without dairy or meat.
Extra veggies: Feel free to toss in mushrooms or green beans during the simmer for even more texture and nutrients.
Protein swap: Try turkey or leftover roasted duck for a flavor change, especially around holidays.

Step-by-Step: How I Make Creamy Chicken and Wild Rice Soup Recipe

A large black pot with a speckled texture holds a layered mixture of ingredients. The bottom layer is a yellow broth with small chunks of orange, light green vegetables, and herbs. On top of the broth, there are two main layers: shredded light beige chicken on the right side, and a pile of dry multicolored wild rice with red, white, and dark grains sitting slightly over the chicken and broth. Around the pot, there are wooden spoons holding rice, fresh sprigs of green thyme, lemon slices on a white plate, garlic bulbs, and a small bowl of crushed red pepper flakes, all placed on a dark brown wooden surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Build Your Flavor Base

Start by heating the olive oil in a large Dutch oven over medium-high heat—you want it shimmering but not smoking. Toss in your diced onion, celery, and carrots and sauté for about five minutes until they start to soften and the kitchen smells amazing. This gentle cooking releases natural sweetness and forms the backbone of your soup.

Step 2: Add Aromatics and Seasonings

Stir in minced garlic, fresh thyme, and rosemary sprigs. Cook just 30 to 60 seconds—enough to get those fragrant oils out without letting the garlic burn. Season with salt, pepper, and a dash of cayenne if you want a little subtle heat. This step really wakes up the dish.

Step 3: Pour in Stock and Add Wild Rice & Chicken

Pour in the chicken stock, but save about a quarter cup for your cornstarch slurry later. Scrape the bottom of the pot to loosen any browned tasty bits—they add tons of flavor. Then stir in the wild rice and shredded chicken. Bring everything to a gentle boil, then lower the heat and let it simmer.

Step 4: Simmer to Perfection

This is the longest step because wild rice needs time to tenderize. Simmer for 40 to 50 minutes, stirring occasionally, until the rice is tender but still has a bit of chew. This slow simmer lets all the flavors meld beautifully.

Step 5: Thicken and Finish

Whisk the reserved chicken stock with cornstarch until smooth to create your slurry. Slowly stir this into the soup along with the heavy cream. Let it simmer another 3 to 5 minutes until the soup thickens to a light, glossy finish. Don’t add the slurry all at once—stop when it just coats the back of a spoon to avoid over-thickening. Finally, stir in the fresh lemon juice to brighten the whole pot. Taste and adjust seasoning with salt, pepper, or a squeeze more lemon if you like.

Top Tip

Over the years, I’ve learned a few tricks that keep this Creamy Chicken and Wild Rice Soup Recipe tasting fresh, creamy, and perfectly textured every time.

Reserve Stock for Slurry: Always save some chicken stock before adding all of it—this makes your cornstarch slurry smooth and easy to blend without lumps.
Simmer Gently: Keep the soup at a gentle simmer when cooking the wild rice; boiling too hard toughens the rice and can make the broth cloudy.
Add Cream Last: Stir in heavy cream near the end off the heat if you’re reheating leftovers to prevent curdling and keep the soup silky.
Lemon Juice Brightens: Don’t skip the lemon juice—it really lifts the flavors and balances the richness beautifully.

How to Serve Creamy Chicken and Wild Rice Soup Recipe

chicken and wild rice soup - Serving Suggestion

Garnishes

I like to sprinkle freshly chopped parsley or a few chopped chives on top—that pop of green adds freshness and color. A little cracked black pepper on top always makes it look restaurant-worthy, and sometimes I add a drizzle of good olive oil for an extra silky finish.

Side Dishes

Crunchy crusty bread is my go-to companion for this soup. A warm sourdough or a garlic baguette is perfect for dipping. For a lighter side, I often serve a simple green salad with lemon vinaigrette to complement the soup’s richness.

Creative Ways to Present

For a dinner party, I like to serve this soup in individual mini Dutch ovens or rustic bread bowls—everyone loves that cozy, homey touch. Pair it with a glass of white wine and you’ve got an effortlessly elegant meal.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to four days. The wild rice tends to soak up the broth overnight, so when reheating, I always loosen it with a splash of warm chicken stock or water to regain that perfect creamy texture.

Freezing

This soup freezes well, but I recommend skipping the cream before freezing. Freeze the soup in portions, then when you thaw it, stir in fresh cream and the cornstarch slurry to bring back that silky richness.

Reheating

Warm leftovers gently on the stovetop over low heat, stirring occasionally. To avoid splitting the cream, add it after the soup has heated through. Adding a splash of broth during reheating helps restore the soup’s lovely silky consistency.

Frequently Asked Questions:

Can I use white rice instead of wild rice?

You can substitute white rice, but the texture and flavor will change. Wild rice offers a nuttier taste and a firmer bite, which really complements the creamy broth. If you use white rice, add it towards the end of cooking to avoid it turning mushy.

How do I make this soup gluten-free?

This Creamy Chicken and Wild Rice Soup Recipe is naturally gluten-free, as long as you use a gluten-free chicken stock and cornstarch for thickening. Just double-check your stock’s label to be sure.

Can I prepare this soup in a slow cooker?

Absolutely! Sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 5-6 hours or on high for 3-4 hours until the wild rice is tender. Add the cream and slurry towards the end to thicken before serving.

What’s the best way to shred the chicken?

I find using two forks to pull cooked chicken apart works great. If you have a stand mixer, you can also pulse cooked chicken briefly with the paddle attachment for super quick shredding. Rotisserie chicken from the store is an easy shortcut too!

Final Thoughts

This Creamy Chicken and Wild Rice Soup Recipe has been a kitchen staple for me across seasons—there’s just something so rewarding about a homemade soup that’s both comforting and bright. I hope you’ll enjoy making it as much as I do, savoring every creamy, herb-infused spoonful, whether it’s a quiet night in or sharing with friends around the table.