Name: Wild Rice Creamy Chicken Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups cooked chicken breasts or thighs, shredded; 1 cup uncooked wild rice; 2 carrots, chopped; 2 celery stalks, chopped; 1 medium onion, diced; 3 cloves garlic, minced; 2 tbsp olive oil or butter; 6 cups chicken broth; 1 cup heavy cream or half-and-half; 2 tbsp all-purpose flour; 1 tsp fresh thyme or rosemary; 1 bay leaf; Salt and black pepper, to taste

Why You’ll Love This Recipe

A warm and cozy one-pot meal
Creamy and filling without being too heavy
Packed with protein, vegetables, and whole-grain wild rice
Great for meal prep—flavors deepen as it sits
Family-friendly comfort food that works year-round

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs (cooked and shredded)
Wild rice (uncooked)
Carrots (chopped)
Celery (chopped)
Onion (diced)
Garlic (minced)
Olive oil or butter
Chicken broth
Heavy cream or half-and-half
All-purpose flour (for thickening)
Fresh thyme or rosemary
Bay leaf
Salt and black pepper

Directions

Heat olive oil or butter in a large pot over medium heat. Sauté onion, carrots, celery, and garlic until softened.
Stir in the wild rice and toast for 1–2 minutes.
Add chicken broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 40–45 minutes, or until rice is tender.
In a small bowl, whisk together flour and a splash of cream to make a slurry. Stir into the soup to thicken.
Add shredded chicken and cream. Simmer for another 5–10 minutes until heated through and creamy.
Remove bay leaf, season with salt and pepper, and adjust to taste.
Serve hot, garnished with fresh herbs if desired.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes

Variations

Use rotisserie chicken for faster prep.
Make it dairy-free by using coconut milk instead of cream.
Add mushrooms for an earthy flavor boost.
Swap wild rice with a wild rice blend or brown rice for a quicker option.
Stir in spinach or kale at the end for added greens.

Storage/Reheating

Store leftovers in the refrigerator for up to 4 days in an airtight container. Reheat on the stovetop over medium-low heat, adding a splash of broth or cream if the soup thickens too much. This soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

Can I use uncooked chicken instead of cooked?

Yes, simmer uncooked chicken with the broth and rice, then shred once fully cooked before adding back in.

What’s the best type of rice to use?

True wild rice works best for texture and nutty flavor, but a wild rice blend is also fine.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours, then stir in cream at the end.

How do I make the soup thicker?

Use a flour slurry or cornstarch mixed with water to thicken to your desired consistency.

Can I use milk instead of cream?

Yes, but it will be less rich. Whole milk works best if substituting.

Is this soup gluten-free?

Yes, if you skip the flour and use cornstarch or arrowroot for thickening.

Can I use leftover turkey instead of chicken?

Absolutely—it’s a great way to use up holiday leftovers.

How do I keep the rice from absorbing too much broth?

Cook the rice separately and stir it in just before serving to prevent it from soaking up too much liquid.

Can I add more vegetables?

Yes, mushrooms, peas, or spinach are excellent additions.

Does the soup taste better the next day?

Yes, the flavors deepen as it sits, making it even more delicious after resting overnight.

Conclusion

Wild Rice Creamy Chicken Soup is the ultimate comfort food, blending tender chicken, hearty wild rice, and a silky cream base into a warming bowl of goodness. Whether you’re serving it for family dinner, prepping lunches, or looking for a cozy weekend meal, this recipe is a wholesome and satisfying choice you’ll want to make again and again