Creamy Chicken and Wild Rice Soup Recipe

There’s something incredibly comforting about a homemade bowl of soup, especially one as rich and satisfying as this Creamy Chicken and Wild Rice Soup Recipe. It’s the kind of dish that feels like a warm hug on a chilly day, combining tender chicken, earthy wild rice, and velvety creaminess in every spoonful. I find myself reaching for this recipe whenever the weather turns crisp or when I want to whip up something that feels both nourishing and indulgent.

The magic of this Creamy Chicken and Wild Rice Soup Recipe lies in its balance of flavors and textures. The tender chicken, perfectly cooked wild rice, and creamy broth come together in a way that’s both hearty and smooth. Plus, it’s surprisingly simple to make — a win-win for busy weeknights or cozy weekend lunches. I’m excited to share not just the recipe, but some tips from my own kitchen to help you nail it every time.

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Ingredients & Why They Work

Each ingredient in this Creamy Chicken and Wild Rice Soup Recipe has its role to play, coming together in harmony for a creamy, flavorful result. Picking quality chicken, fresh veggies, and the right rice variety makes a big difference, so I always recommend checking the freshness and picking ingredients that you’ll enjoy eating.

• Boneless, skinless chicken breasts or thighs: Thighs are juicier, breasts are leaner—both cook nicely for tender, melt-in-your-mouth chicken.
• Kinders The Blend seasoning (or garlic powder, onion powder, salt, and pepper): This mix adds depth without overpowering, but you can customize to suit your palate.
• Avocado oil (or neutral oil): A high smoke point oil that’s perfect for searing the chicken without burning.
• Salted butter: Adds richness helping build the roux which thickens the soup beautifully.
• Yellow onion, carrots, celery: The classic mirepoix—these mellow veggies create a flavorful base for the soup.
• Garlic cloves: Adds aromatic warmth, used fresh for best flavor.
• All-purpose flour: The secret thickener that helps turn the broth into a creamy delight.
• Chicken broth: Provides savory depth and is the soup’s main liquid base.
• Heavy cream: Gives the soup its luscious, velvety texture and richness.
• Ben’s Original Long Grain and Wild Rice (fast cook variety): Quick cooking wild rice blends the chewy nutty flavor with ease; if you can’t find this, regular wild rice works with adjusted timing.
• Salt and pepper: Essential for seasoning to taste at the end.

Make It Your Way

One of my favorite things about this Creamy Chicken and Wild Rice Soup Recipe is how easy it is to adapt. I like to switch up the herbs or swap the chicken breasts for thighs, depending on what’s in my fridge. You should feel free to play with it and make it your own!

• Variation: I sometimes add fresh thyme or sage for a woodsy note, especially when the colder months roll in — it adds cozy comfort without much extra work.
• Diet-friendly tweak: Use half-and-half instead of heavy cream if you want a lighter version, just know it may be a little less rich.
• Seasonal change: Swap carrots and celery for roasted root vegetables in the fall for a more autumnal twist.

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

Step 1: Season and Sear the Chicken

The very first thing I do is generously season the sliced chicken with Kinders The Blend or your own garlic, onion powder, salt, and pepper mix. No measuring here—I just make sure each piece is coated well. Then, I heat avocado oil in a large pot over medium heat and cook the chicken for about 4-5 minutes per side until it’s nicely browned but not overcooked. Once done, I remove it and cut or shred the pieces into bite-sized bits. This step locks in flavor and keeps the chicken tender later.

Step 2: Cook the Mirepoix and Garlic

Using the same pot (this is where all the flavor lives!), add 1 tablespoon of butter, then toss in diced onions, sliced carrots, and celery. Let them cook gently over medium heat for about 10 minutes until softened and fragrant. Add minced garlic last, stirring for about a minute more—watch closely so it doesn’t burn. This slow cooking really deepens the soup’s base flavor.

Step 3: Make the Roux and Add Liquids

Next, I melt the remaining butter directly into the pot, then stir in all-purpose flour. It’s important to cook the flour for around 3 minutes here to remove that raw taste and help develop a nutty base—stir constantly so it doesn’t scorch. Slowly, I pour in chicken broth and heavy cream while whisking to avoid lumps. This step transforms the soup from a simple broth into a creamy, luscious delight.

Step 4: Add the Wild Rice and Chicken

I stir in both boxes of the fast-cook Ben’s Wild Rice along with their seasoning packets—don’t skip this, it amps up the flavor! Then I fold in the cooked chicken so everything melds together beautifully. At this stage, the soup starts to thicken and smell irresistible.

Step 5: Simmer and Finish

Bring the soup to a gentle boil, then cover with a lid and reduce the heat to a low simmer. I like to cook it for about 20 minutes, stirring occasionally, until the wild rice is tender and the soup has thickened to creamy perfection. Taste and add salt and pepper as needed before serving warm. The key here is gentle simmering to let those flavors fully develop.

How to Serve Creamy Chicken and Wild Rice Soup Recipe

Garnishes

I love finishing this soup with a sprinkle of fresh chopped parsley or chives – they add a pop of color and a fresh note that brightens the creamy richness. Sometimes I’ll add a dash of cracked black pepper or even a few red pepper flakes if I’m craving a little heat. A small drizzle of good-quality olive oil on top can be delicious too.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or warm garlic breadsticks – perfect for dunking! I’ve also served it with a simple mixed green salad dressed lightly with lemon vinaigrette to balance the richness. When I want a heartier meal, roasted vegetables or a cheesy grilled sandwich by its side are fantastic options.

Creative Ways to Present

For special occasions, I like to serve this soup in mini bread bowls which instantly amps up the cozy factor. Another fun idea is to garnish with crispy fried onions or crumbled bacon for a crunchy contrast. Even a swirl of pesto or a sprinkle of nutmeg can make a nice difference and surprise your guests with subtle fresh notes.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Creamy Chicken and Wild Rice Soup in airtight containers in the fridge, and it keeps well for up to 3 days. The flavors deepen overnight, making the next-day lunch even better in my opinion. Just be sure to give it a good stir before reheating.

Freezing

I’ve frozen this soup successfully by portioning it into freezer-safe containers. Just be mindful that the texture of the wild rice can change slightly after freezing, sometimes becoming a bit softer. If you’re planning to freeze, a little extra broth helps maintain the creaminess when you reheat.

Reheating

When reheating, I prefer warming it gently on the stove over low heat, stirring occasionally and adding a splash of chicken broth or water to loosen it up. If using a microwave, heat in short bursts and stir in between to keep that creamy texture. Avoid boiling it again to prevent the cream from breaking.

FAQs

Final Thoughts

This Creamy Chicken and Wild Rice Soup Recipe has become one of those dishes I always keep in my cooking rotation because it’s just so reliably good and comforting. Whether you’re feeding family on a busy weeknight or making a cozy lunch for yourself, this soup checks all the boxes. I hope you enjoy making it as much as I do — it really is like a warm kitchen hug in a bowl!

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