Nothing beats the cozy, soothing warmth of a homemade bowl of soup, especially one that feels this indulgent yet comforting. The Creamy Chicken Wild Rice Soup Recipe is exactly that—rich, hearty, and perfect for those days when you want something that hugs you from the inside out.

A thick creamy soup in a white speckled bowl, showing layers of white cream base with pieces of cooked chicken, sliced orange carrots, dark wild rice grains, green spinach leaves, and small light green celery chunks mixed throughout. A small sprig of fresh green thyme rests on the surface as garnish. A silver spoon is partially dipped into the soup on the right side. The bowl sits on a background with 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 can say honestly that once you make this creamy chicken wild rice soup, it might just become your go-to comfort soup for chilly evenings. It’s not just soup; it’s a celebration of textures and flavors that come together so naturally you’ll want to share this with everyone you know.

Ultimate Comfort: The creamy broth combined with tender chicken and nutty wild rice creates a soothing bowl that feels like a warm hug.
Nutritious and Filling: Packed with vegetables, protein, and fiber-rich rice, this soup satisfies both hunger and health goals.
Simple Ingredients, Big Flavor: You don’t need fancy or hard-to-find items to whip up something extraordinary.
Versatile and Adaptable: You can tweak the recipe easily to suit your taste or what’s in your fridge.

The image shows a creamy soup with a thick, light beige base. Floating within the soup are visible layers including bright orange carrot slices, dark wild rice grains, green spinach leaves, and chunks of tender, pale cooked chicken. There are also pale celery pieces adding texture and color contrast. The soup appears rich and smooth, with a cozy, hearty look. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Chicken Wild Rice Soup Recipe plays a starring role in building its layers of flavor and texture. Knowing how they work together helps you feel confident while chopping, stirring, and tasting your way to soup perfection.

Flat lay of two whole uncracked chicken breasts, a small mound of wild rice grains, two sliced celery stalks, two sliced carrots, a chopped onion, one whole garlic clove, three fresh thyme sprigs, one fresh bay leaf, a few fresh spinach leaves, a small pat of butter, a small white bowl with melted butter, a small white bowl with white flour, a small white bowl with heavy cream, a small white bowl with chicken stock, and a small white bowl with mixed salt and pepper placed with perfect symmetry 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: Essential for sautéing veggies and creating a silky roux that thickens the soup beautifully.
Celery, Carrots & Onion: The classic trio that creates a flavorful base with natural sweetness and depth.
Garlic: Adds a subtle aromatic punch that elevates the taste without overpowering.
Fresh or Dried Thyme: Brings an earthy herbaceous note, perfect for chicken dishes.
Bay Leaf: Infuses a gentle complexity into the broth over the hours of simmering.
Salt & Pepper: Simple but crucial for balancing and enhancing all the flavors.
Chicken Breasts: Lean and tender protein that shreds into the soup, adding satisfying substance.
Wild Rice: Offers a chewy texture and nutty flavor that contrasts the creamy broth.
Chicken Stock: The savory foundation that brings everything to life in the pot.
Double/Heavy Cream: Makes the soup luxuriously creamy and smooth without being overly thick.
Melted Butter & Flour: Combined to create a roux that thickens the soup while adding richness.
Fresh Spinach: A fresh, vibrant touch that adds nutrients and a pop of color 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

One of the best things about this soup is how flexible it is. I love sharing tweaks that make it feel uniquely yours, whether that’s spicing it up or making it lighter. Don’t hesitate to experiment—you’ll be surprised how easy it is to adjust!

Variation: When I have leftover roast chicken, I swap out the chicken breasts for shredded rotisserie meat—it adds that extra roasted flavor and saves cooking time.
Dairy-Free Option: Replace the cream with coconut milk and use olive oil instead of butter to keep it creamy without dairy.
Vegetable Boost: Feel free to toss in mushrooms or frozen peas to add more variety and nutrients.
Herb Swap: Sometimes I sub thyme for rosemary or sage for a twist on the earthy aroma.

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

Step 1: Build Your Flavor Base

Start by melting the first tablespoon of butter in a large pot over low heat. Add chopped celery, sliced carrots, and onion. Cook gently for 5 to 7 minutes until softened but not browned—that’s key to develop the subtle sweetness and avoid bitterness. Then, stir in minced garlic and thyme, cooking just 30 seconds more until fragrant. Keep an eye on the garlic here; burning it can turn the whole soup bitter.

Step 2: Simmer the Soup

Pour in the chicken stock, add the bay leaf, a pinch of salt and pepper, whole chicken breasts, and the wild rice. Bring the mixture up to a boil, then reduce the heat to low and let it simmer gently for about 45 minutes. You want the rice tender and the chicken cooked through. Occasionally stir but gently to avoid breaking up the rice too much. Use this time to clean up the kitchen or prep your garnishes—multitasking helps the time fly.

Step 3: Shred the Chicken and Enrich the Soup

Remove the chicken breasts and shred them using two forks—this is one of my favorite parts because shredded chicken blends perfectly into every spoonful. Stir the shredded meat back into the pot along with the heavy cream. This makes the soup luscious but still light enough.

Step 4: Make the Roux and Finish Cooking

In a small bowl, mix the melted butter with flour to create a smooth paste—this roux will thicken your soup and give it that crave-worthy creamy texture. Stir the roux into the simmering soup and bring it up to a gentle boil. Let it cook for a few minutes while stirring occasionally until it thickens nicely. At the last minute, toss in fresh spinach if you’re using it, stir until wilted, then season with salt and pepper to taste. Remove from heat and get ready to dig in!

Top Tip

Making this soup taught me the power of patience and layering flavors to get it just right. Here are some nuggets to help you make the best creamy chicken wild rice soup ever:

Low and Slow Sauté: Don’t rush your veggies—softening them gently unlocks their natural sweetness and avoids bitterness.
Wild Rice Patience: Wild rice takes time to cook through; keep the heat low to prevent the soup from evaporating too fast or sticking.
Perfect Roux: Mix melted butter with flour off the heat to avoid lumps before stirring into the soup—this prevents clumps and makes thickening smooth.
Season Gradually: Add salt in stages and taste as you go to avoid oversalting—you can always add more but can’t take it away.

How to Serve Creamy Chicken Wild Rice Soup Recipe

Creamy Chicken Wild Rice - Serving Suggestion

Garnishes

I usually keep it simple here—a sprinkle of freshly chopped parsley or chives adds a fresh, vibrant finish. Sometimes a little cracked black pepper on top gives a nice bite contrast. And I’ve found a squeeze of lemon juice brightens the richness beautifully if you’re feeling adventurous.

Side Dishes

Crusty bread or garlic rolls are my go-to mates for this soup. I love dipping them straight into the creamy broth—pure indulgence! For a lighter meal, a crisp side salad with tangy vinaigrette balances things out nicely.

Creative Ways to Present

When I’ve served this soup for small gatherings, I like to ladle it into individual mugs or mini crocks, topped with a swirl of cream and scattered fresh herbs. It’s casual but feels special—and who doesn’t enjoy soup served like a warm little gift?

Make Ahead and Storage

Storing Leftovers

This soup refrigerates really well in an airtight container for up to 3 days. I usually cool it quickly on the counter before chilling, which keeps the flavor fresh and the texture just right.

Freezing

Freezing creamy soups can be tricky because cream can separate, but with this recipe, I’ve had success freezing without the cream added. When reheating, stir in fresh cream and warm through gently for best results.

Reheating

Reheat your soup slowly on the stove over medium-low heat, stirring often to prevent sticking. I add a splash of stock or water if it seems too thick, and always finish with a little fresh cream or milk to restore that silky texture.

Frequently Asked Questions:

Can I use brown rice instead of wild rice in this soup?

You definitely can! Brown rice is a bit softer and has a milder flavor compared to wild rice, so it will cook a bit faster and result in a slightly creamier texture. Just adjust the cooking time accordingly to avoid undercooked rice.

Is this soup gluten-free?

The recipe as written is not gluten-free because of the flour used in the roux. However, you can substitute the all-purpose flour with a gluten-free flour blend or use cornstarch diluted in a little water to thicken the soup without gluten.

Can I make this soup in a slow cooker?

Yes! Start by sautéing the veggies on the stove as usual, then transfer everything except the cream and roux into the slow cooker. Cook on low for 4-6 hours until the rice and chicken are tender, shred the chicken, then stir in the cream and prepared roux at the end, warming gently before serving.

How do I prevent the soup from becoming too thick after refrigerating?

Soups with wild rice and cream tend to thicken a lot in the fridge. To thin it back out, add a little chicken broth or water when reheating and stir well. Heat gently to incorporate the liquid without curdling the cream.

Final Thoughts

This Creamy Chicken Wild Rice Soup Recipe holds a special place in my heart because of how effortlessly it turns simple ingredients into something deeply satisfying and nourishing. I hope you enjoy making it as much as I do, and may it become one of those dependable recipes you reach for whenever you need a little comfort and warmth.