This Chicken Wild Rice Soup is a fantastic version of a classic recipe. It provides a thick and creamy consistency over traditional broth, which pairs well with the earthy and slightly nutty wild rice. I enjoy the unique flavor that you get in each bite when you combine the veggies, chicken, and rice; it's awe-inspiring!
I love to enjoy a hot bowl of soup, and not just on a cold winter day. This cream of chicken and wild rice soup is fabulous any time. I enjoy making a pot, separating it, and keeping it in containers in the refrigerator as a filling and nutritious lunch I can pop in the microwave throughout the week.
If you like chicken and rice recipes, you will love Mexican chicken and rice and chicken pie with a rice crust.
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Why You'll Love This Recipe
- It's budget-friendly: I love delicious soup recipes like this creamy chicken and wild rice soup because they don't cost a lot to make. You get a delicious, balanced meal without having to worry about going over your grocery budget.
- It requires minimal prep: There's not a lot of hands-on work involved in this recipe. Especially since I use pre-cooked chicken, and a majority of the work is allowing the soup to simmer and cook.
- It's easy to make: It's so easy, too! Even if you don't cook a lot or make soup, I promise that this recipe is straightforward and you won't have any issues.
Ingredients
- Veggies: I use celery, carrots, and onions as a flavor base for this chicken and wild rice soup. The culinary term "mirepoix" is used to describe these three ingredients, as many chefs use them to flavor a variety of dishes.
- Worcestershire sauce: This gives a soup a little meaty or umami kick. It elevates the final flavors of the chicken and wild rice.
- Chicken breast: Any cooked and shredded chicken breast is perfect. Whether you cook and shred it, use a rotisserie chicken, or leftovers from another recipe, it all works!
- Uncle Ben's wild rice: I like this wild rice best because it cooks through well, and it comes with seasoning that you can add to further enhance the chicken soup.
- Butter and flour: These ingredients are used to make a roux to thicken the soup and to get the perfect consistency. I used unsalted butter to better control the salt level.
- Heavy cream and milk: I use both heavy cream and milk to make the creamy "sauce" mixture. The combination adds the right amount of richness.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Try using my air fryer rotisserie chicken to make this recipe. Check out my step-by-step guide on how to carve a rotisserie chicken that maximizes the amount of meat harvested.
Variations
- Herb and mushroom. Add some dried or fresh herbs like rosemary and thyme, along with mushrooms, to add some earthiness to complement the wild rice.
- Try turkey. Use cooked, shredded turkey instead of chicken for a twist.
- Add squash. Incorporate some cubed squash, like butternut and zucchini, for more texture and nutrition.
How to Make Chicken and Wild Rice Soup
Here are the instructions to make this chicken and wild rice soup. Ensure your veggies are chopped, your ingredients are measured, and your chicken is ready to go.
Step 1: Saute the veggies and garlic. Saute the onions, carrots, and celery in oil over medium heat until they soften. Add the garlic, spices, and Worcestershire, and cook the mixture for another minute or so.
Step 2: Add seasoning, broth, and rice. Pour in the broth, wild rice, and seasoning packets. Bring it to a simmer and let it cook.
Step 3: Make a roux. Grab a smaller saucepan and melt the butter over medium heat. Whisk in the flour to create a paste and cook it for about 2-3 minutes.
Step 4: Whisk in milk and cream. Turn the heat down to low and gradually whisk in the milk. Once it's well mixed and smooth, whisk in the heavy cream.
Step 5: Thicken the mixture. Allow the mixture to cook for about 5-7 minutes to thicken.
Step 6: Add it to the soup. Pour milk and flour mixture into the soup and let it cook for about 10-15 minutes.
Step 7: Stir in the chicken. Add the shredded chicken and give it all a good stir.
Step 8: Serve. Enjoy hot with a slice of French onion bread or this Cheesecake Factory copycat brown bread.
Recipe Tips
- Keep the heat low after adding the cream mixture: The biggest tip I can give is not to let the heat get too high once you add the cream mixture to thicken the soup. If it gets too hot, it can curdle.
- Watch out for lumps: Whisk the roux well with the milk and cream for a smooth consistency. The lumps will give the soup an unpleasant texture.
- Storing and reheating: Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze it for up to 3 months. Reheat individual servings in the microwave in short intervals or on the stove over medium-low heat.
If you love creamy chicken soup recipes with veggies, you may also enjoy creamy chicken noodle soup in the crockpot or this Creamy Chicken Tortellini Soup!
Serving Suggestions
- I like some tasty veggies as a side dish with this soup as well. Mediterranean roasted vegetables provides a lovely variety of flavors and textures.
- If you want a cold vegetable side, this easy asparagus salad or a simple garden salad would work so well.
- Try a classic grilled cheese or a grilled cheese and egg sandwich that you can dip in a bowl of chicken wild rice soup.
Recipe FAQs
Yes, you can! Add the cream mixture during the last hour of cooking with the shredded chicken. It should take in total 3-4 hours on high or 6-7 hours on low.
Of course. Saute the veggies as described in the recipe directions, and then cook the soup on high pressure for 15 minutes. Stir in the cooked chicken and use the saute setting to heat it. Make the cream mixture separately and pour it in when you add the chicken.
Sure! I shred it for preference because I feel like it incorporates better. However, feel free to dice it instead!
Sure thing! You can prepare the soup 24-48 hours in advance and keep it in the fridge. If it thickens as it sits, add a bit of broth during reheating. I find it tastes even better and more flavorful after it sits a bit.
More Delicious Soup Recipes
Do you like soup recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Chicken Wild Rice Soup
Ingredients
- 2 tablespoons Olive Oil
- 1 cup Carrots diced
- 1 cup Celery diced
- 1 medium Onion diced
- 1 tablespoon Garlic minced
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Celery Salt
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 6 cups Chicken Broth
- 3 Chicken Breast cooked and shredded
- 2 Uncle Ben's Wild Rice Boxes and Seasoning Packets
- 4 tablespoons Butter
- ½ cup flour
- 1 cup Heavy Cream
- 1 cup Milk
Instructions
- In a large pot, over medium heat, add in olive oil, diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5-7 minutes.
- Add the minced garlic, Worcestershire sauce, celery salt, salt, and black pepper (if using) and cook for another 1-2 minutes.
- Pour in the chicken broth, Uncle Ben's rice and seasoning packets and bring to a simmer.
- In a medium saucepan, melt the butter over medium heat. Stir occasionally to prevent it from browning.
- Once the butter is fully melted and bubbling, gradually whisk in the flour. Continue whisking constantly to combine the two into a smooth paste (this is the roux). Cook the roux for 2-3 minutes to remove the raw flour taste.
- Reduce the heat to medium-low. Slowly pour in the milk while whisking continuously to prevent lumps from forming. Once the milk is incorporated and smooth, add the heavy cream in the same way, whisking constantly.
- Continue to cook the mixture, whisking often, until it thickens to your desired consistency. This should take about 5-7 minutes. The sauce will coat the back of a spoon when ready.
- Stir in the heavy cream simmer for 10-15 minutes, allowing the soup to thicken and the flavors to meld. Add the shredded chicken to the soup. Stir to combine.
- If desired, garnish with fresh herbs. Serve and enjoy!
Notes
- Avoid overcooking the soup when reheating as it separate or curdle if it gets too hot.
- Store leftover soup in an airtight container and keep it in the fridge for up to 4 days.
- Try making this soup recipe in your slow cooker or Instant Pot!
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