Chicken Wild Rice Soup

This creamy, cozy chicken and wild rice soup is perfect for chilly weather. Plus it’s ready to go in just 45 minutes!

We may be slightly addicted to soup, but that’s because there are so many good ones like today’s! Other favorites include: sausage tortellini soup, cauliflower soup and chicken tortilla. Served warm with rolls they’re hard to deny!

Chicken wild rice soup in bread bowl

Perfect for Soup Weather

Who here is excited for soup weather?! Please tell me I’m not the only one!

We recently had a cold spell here in Virginia and I couldn’t help but make a big pot of this cozy chicken and wild rice soup. It’s creamy, comforting and packed full of veggies, chicken, rice and a whole lot of flavor.

This is a recipe you’ll want to keep handy because it’ll be on repeat all fall & winter long! It’s too simple and flavorful to pass up.

I’ve probably mentioned it several times before, but my husband is not a huge fan of soup. Over the past few years he’s grown to really enjoy some of the ones I’ve shared here on the blog like my Italian Chicken and Noodle Soup, Spicy Sausage and Lentil Soup, Pozole Rojo, and Beef & Vegetable Stew.

I’ll be honest with you, this soup has it’s fair share of butter and flour in it. However, it has a nice earthy blend of veggies and wild rice, heaps of chicken and uses whole milk instead of cream. Balance, right? It’s one of those recipes you save for a long hard day or the weekend. It’s quick, comforting and flavorful.

wild rice soup with chicken in ladle

How to Make Chicken Wild Rice Soup

We love that this recipe is made in under 45 minutes!

VEGGIES. In a large stockpot or Dutch oven set over medium heat, add butter. Once the butter has melted, add the celery, carrots, onion and mushrooms. Cook until tender, about 5-7 minutes.

ROUX. Create a roux by adding flour and stir constantly until cooked, about 1 minute. Slowly pour in chicken broth, whisking continuously until all of the broth has been added. Turn heat up to medium-high and bring mixture to a simmer.

SEASONING. Add salt, garlic powder, pepper, thyme and parsley. When the mixture is bubbling, add rice. Let rice boil for 1 minute, then cover and reduce heat to low. Cook for 15 minutes or until rice is cooked throughout.

CHICKEN. Add shredded chicken and continue cooking for 5 minutes, then pour in the milk, mix and bring mixture back to a simmer. Allow the soup to simmer until thick, about 5 additional minutes.

Remove from the heat and let cool for 10 minutes before serving.

Close up image of chicken wild rice soup recipe

How to Store + Tips

Like most soups, this recipe can be modified to your liking. Just throw in some of your favorite veggies (corn is a favorite) or even omit the chicken if you want to go meatless.

To STORE this soup, place in an air-tight container in the fridge for up to 4 days. To FREEZE, place in a freezer-safe bag or container and keep in the freezer for up to 2 months. We like to let it thaw in the fridge overnight and reheat it on the stove. You may need to add a little more broth if it’s too thick. 

We love to SERVE this with: slices of artisan bread, pull apart butter rolls, dinner rolls – and especially in bread bowls. All so good!!

Chicken and Wild Rice soup in bread bowl

Best of all, it can easily feed a crowd or can be reheated (and still tastes great). This easy recipe is one you’re going to fall in love with, I promise!

For more recipes, check out:

Chicken Wild Rice Soup Recipe

This creamy, cozy chicken and wild rice soup is perfect for chilly weather. Plus it’s ready to go in just 45 minutes!

Ingredients:

  • 6 tbsp. unsalted butter
  • 3 stalks celery, thinly sliced
  • 3 medium carrots, peeled and thinly sliced
  • 4 cremini mushrooms (or baby bellas), thinly sliced and finely chopped*
  • 1/2 large onion, diced
  • 6 tbsp. all-purpose flour
  • 6 c. low-sodium chicken broth
  • 1 1/4 tsp. coarse kosher sea salt
  • 1 tsp. garlic powder
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried thyme (1 tsp. fresh)
  • 1/4 tsp. dried parsley
  • 1 1/4 c. wild rice blend (I used Rice Select Royal Blend)
  • 2 c. shredded chicken, rotisserie works best
  • 2 c. whole milk

Directions:

  1. In a large stockpot or Dutch oven set over medium heat, add butter. Once the butter has melted, add the celery, carrots, onion and mushrooms. Cook until tender, about 5-7 minutes.
  2. Add flour and stir constantly until cooked, about 1 minute. Slowly pour in chicken broth, whisking continuously until all of the broth has been added. Turn heat up to medium-high and bring mixture to a simmer.
  3. Add salt, garlic powder, pepper, thyme and parsley. When the mixture is bubbling, add rice. Let rice boil for 1 minute, then cover and reduce heat to low. Cook for 15 minutes or until rice is cooked throughout.
  4. Add shredded chicken and continue cooking for 5 minutes, then pour in the milk, mix and bring mixture back to a simmer. Allow the soup to simmer until thick, about 5 additional minutes.
  5. Remove from the heat and let cool for 10 minutes before serving.

* You can add more mushrooms, I like to add just enough to give the soup a more earthy flavor. It compliments the wild rice really well.

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