There’s something incredibly comforting about a warm bowl of homemade soup on a chilly day, and this Creamy Chicken Wild Rice Soup Recipe hits that spot perfectly. It’s rich, soothing, and filled with tender chicken, hearty wild rice, and fresh veggies—all swimming in a luscious creamy broth that feels like a big cozy hug.

In a white speckled bowl, there is a creamy soup with several layers: a thick light beige creamy base mixed with black wild rice pieces scattered throughout. On top of this base, there are bright orange carrot slices, light green celery chunks, dark green spinach leaves, and light beige pieces of chicken layered evenly. A small sprig of fresh green thyme lies gently on the surface. A spoon rests on the right side inside the bowl, partially submerged in the soup. The bowl is placed on a white marbled texture. 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 Wild Rice Soup Recipe
Top Tip
How to Serve Creamy Chicken Wild Rice Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Wild Rice Soup Recipe

Why You'll Love This Recipe

I’ve made plenty of chicken soups over the years, but this Creamy Chicken Wild Rice Soup Recipe stands out for how indulgently creamy and yet surprisingly light it feels. Plus, it’s got that wonderful texture from the wild rice that you don’t get with just any soup.

Hearty and wholesome: Loaded with fresh vegetables, shredded chicken, and wild rice that add substance and flavor.
Creamy without being heavy: The roux and cream blend perfectly to thicken the soup while keeping it silky smooth.
Simple to make: With clear steps and common ingredients, you’ll have this comforting soup ready in about an hour.
Customizable and forgiving: You can easily tweak it to add your favorite herbs or swap veggies, and it still turns out delicious every time.

This is a close-up view of a creamy soup with a smooth light beige base. The soup contains visible ingredients layered throughout: round slices of bright orange carrots floating near the top, dark wild rice grains spread all around, and pieces of light-colored chicken mixed in. There are also medium green spinach leaves and lighter green celery slices scattered within the soup. The texture looks rich and slightly thick, with all the elements blending softly into the creamy broth. The background features a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe brings something special to the table. From the aromatic vegetables that pack a flavor punch, to the wild rice that offers a chewy texture contrast, everything blends together into one satisfying soup.

Flat lay of fresh celery stalks sliced into thin rounds, two peeled and sliced bright orange carrots, a roughly chopped yellow onion, a single unpeeled garlic clove, a few sprigs of fresh green thyme, one fresh bay leaf, two whole raw chicken breasts with smooth skin, a small white bowl filled with uncooked wild rice, a small white bowl of pale yellow melted butter, another small white bowl containing white all-purpose flour, a small white bowl of thick creamy double/heavy cream, a handful of fresh vibrant green spinach leaves, all arranged symmetrically on a clean white ceramic plate and simple white ceramic bowls, 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

Butter: Adds a rich, velvety base to sauté the vegetables and helps create the roux for thickening.
Celery, Carrots, and Onion: These classic soup veggies build layers of sweetness and depth when gently cooked.
Garlic: A quick sauté infuses the broth with just enough punch without overpowering.
Fresh or Dried Thyme: Its earthy aroma complements the chicken and rice perfectly; fresh sprigs release more fragrance, but dried is easy to keep on hand.
Bay Leaf: A subtle herbaceous note that adds complexity during simmering.
Chicken Breasts: Poached gently in the broth then shredded for tender, protein-packed goodness.
Wild Rice: Adds chewy texture and nutty flavor, plus a lovely rustic feel.
Chicken Stock: The flavorful liquid base that ties all the ingredients together.
Double/Heavy Cream: Creates the signature creamy texture that makes this soup indulgent and comforting.
Melted Butter and Flour: Combined to form a roux that thickens the soup beautifully without clumping.
Fresh Spinach: Adds a pop of color and fresh, leafy green flavor right at the end.

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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

What I love most about this Creamy Chicken Wild Rice Soup Recipe is how easy it is to make your own. I often tweak it depending on what I have in the fridge or what I’m in the mood for. You don’t have to stick rigidly to the classic — it’s all about making it yours!

Variation: Sometimes I swap spinach for kale when I want a bit more bite, or add mushrooms for an earthier flavor that feels ultra cozy.
Dietary Mods: Use coconut milk instead of cream for a dairy-free option — just be aware the flavor will change a bit but it’s still tasty.
Extra Veggies: Adding diced potatoes or parsnips can bulk it up even more during cold winter months.

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

Step 1: Softening the vegetables

Start by gently melting the first tablespoon of butter over low heat. Then add the chopped celery, sliced carrots, and onion. Cooking them slowly for 5 to 7 minutes brings out their natural sweetness without any browning, creating a nice flavor foundation. Just keep an eye on them and stir occasionally to avoid sticking.

Step 2: Adding garlic and herbs

Next, toss in the minced garlic and thyme — fresh is best here if you have it — and cook everything for just about 30 seconds more. Garlic burns quickly, so this short sauté is enough to release aroma without bitterness.

Step 3: Building the soup base

Pour in the chicken stock, add your bay leaf, a pinch of salt and pepper, the chicken breasts, and wild rice. Bring everything up to a boil, then immediately turn the heat down low so the soup simmers gently for 45 minutes. During this time, the rice gets tender and the chicken cooks perfectly tender right in the broth.

Step 4: Shredding the chicken and enriching the soup

Once the rice is soft and the chicken cooked through, fish out the breasts and shred them with two forks — this is one of my favorite parts; it feels so satisfying. Return the chicken to the pot along with the heavy cream to add richness. Stir gently to combine.

Step 5: Thickening with a roux & finishing touches

To get that creamy thickness, mix melted butter with flour until smooth to form a roux. Slowly stir it into the soup and bring to a gentle boil—watch as it thickens beautifully! Finally, stir in fresh spinach if you’re using it, adjust salt and pepper to your taste, and take the pot off the heat. That’s it — creamy comfort in a bowl.

Top Tip

After making this Creamy Chicken Wild Rice Soup Recipe several times, I’ve learned a few tricks that helped me get the perfect balance between creamy and hearty without it feeling too heavy or thin.

Low and slow cooking: Cooking the veggies gently upfront unlocks natural sweetness, so don’t rush this step by turning up the heat.
Don’t over-boil the cream: Add cream last and heat gently to avoid curdling or separating.
Perfect roux ratio: Equal parts melted butter and flour mixed smoothly before adding to soup helps prevent lumps and thickens evenly.
Wild rice patience: Wild rice needs a good 40-45 minutes to get tender — if it’s still chewy, just simmer a bit longer, your patience pays off!

How to Serve Creamy Chicken Wild Rice Soup Recipe

chicken wild rice soup - Serving Suggestion

Garnishes

I often top this soup with a handful of freshly chopped parsley or chives for a pop of color and a touch of brightness. Sometimes a sprinkle of grated Parmesan or a drizzle of extra cream adds an extra layer of indulgence. Crusty bread on the side is a must to scoop up every last bit!

Side Dishes

This soup pairs beautifully with a simple green salad dressed lightly with lemon vinaigrette to cut through the richness. I also love serving it alongside a warm baguette or garlic knots for a satisfying meal.

Creative Ways to Present

For special occasions, I like to serve the soup in hollowed-out mini pumpkins or bread bowls — it feels extra cozy and festive. You can even garnish with a swirl of sour cream or a sprinkle of toasted nuts for texture contrast that’s impressive yet easy.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, which is a nice bonus. Just give it a good stir before reheating since the ingredients tend to settle.

Freezing

I’ve frozen this soup successfully, but I recommend slightly undercooking the wild rice if you plan to freeze it, as rice can get mushy during freezing and reheating. Freeze in portion-sized containers for easy grab-and-go meals.

Reheating

Reheat gently over low to medium heat on the stove, stirring often to prevent scorching. If the soup thickened too much in the fridge, adding a splash of chicken stock or water brings it back to the perfect consistency.

Frequently Asked Questions:

Can I use brown or white rice instead of wild rice in this Creamy Chicken Wild Rice Soup Recipe?

Absolutely! While wild rice gives the soup a unique texture and nutty flavor, you can substitute brown or white rice. Just keep in mind that cooking times vary: white rice cooks faster, so add it later to avoid overcooking, while brown rice needs more time, similar to wild rice.

How do I prevent the cream from curdling in the soup?

The key is to add the cream towards the end of cooking and avoid boiling the soup vigorously after adding cream. Stir gently and keep the heat low to maintain a smooth, creamy texture without curdling.

Can I use leftover cooked chicken instead of raw chicken breasts?

Definitely! Using pre-cooked chicken will speed up the process. Just add it in after the rice has cooked and heated the broth through. This also helps prevent overcooking the chicken, keeping it tender.

What’s the best way to thicken the soup if I want it even creamier?

This recipe uses a roux made from melted butter and flour, which is ideal for thickening. If you want it creamier, make sure to whisk the roux smoothly before adding, and don’t rush the simmering step after adding it. You can also add a splash more cream or reduce the soup slightly by simmering to concentrate flavors.

Final Thoughts

Honestly, this Creamy Chicken Wild Rice Soup Recipe is one of my all-time favorites to cozy up with when the weather turns cooler. It’s simple, satisfying, and feels incredibly nourishing without being complicated. I hope you give it a try and find it as comforting and easy to love as I do—just like sharing a warm bowl with a good friend on a crisp afternoon.