Name: Creamy Chicken Wild Rice Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: ½ cup onion (diced); ½ cup celery stalk (diced); ½ cup carrots (thinly sliced); 2 cloves garlic (minced); ½ tablespoon fresh thyme (chopped); 2 sprigs rosemary; 1 ½ cups cooked and shredded chicken (like rotisserie); ½ cup wild rice mix (recommend Lundberg’s Wild Blend®); 5 cups chicken stock; 1 ½ tablespoon olive oil; Salt and pepper (to taste); 1 teaspoon cayenne pepper (optional); 2 tablespoons cornstarch; ¼ cup heavy cream; 1 tablespoon lemon juice

There’s something deeply comforting about a bowl of soup that feels like a warm hug, and this Creamy Chicken Wild Rice Soup Recipe fits that bill perfectly. With tender chicken, nutty wild rice, and a velvety broth, it’s the kind of soup you’ll want to make again and again—trust me!

A white bowl filled with creamy chicken and wild rice soup is centered on a white marbled surface. The soup has multiple layers: the base is a pale creamy broth with a smooth texture, mixed with shredded white chicken pieces, bright orange carrot chunks, and dark wild rice grains scattered throughout. Fresh green herbs are sprinkled on top as garnish. A silver spoon with a textured handle is dipped into the bowl, lifting a spoonful of soup, showing the mix of ingredients clearly. Around the bowl are small white dishes holding lemon slices, garlic bulbs, peppercorns, and herbs, with a red cloth napkin partly visible on the left side. 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 first made this soup on a chilly fall evening, and it quickly became a family favorite—not just because it’s packed with flavor, but because it fills your kitchen with that inviting, cozy aroma that feels like home. Here’s why you’ll adore it as much as I do.

Total Comfort: Creamy, hearty, and full of tender chicken and wild rice, it comforts your soul on busy or chilly days.
Easy to Make: With simple ingredients and straightforward steps, even weeknight cooks can whip this up hassle-free.
Killer Texture: The chewy wild rice contrasts delightfully with the creamy broth and shredded chicken, making every bite interesting.
Bright & Fresh Finish: A splash of lemon juice adds a surprising brightness that keeps this soup from feeling too heavy.

Ingredients & Why They Work

This soup relies on fresh veggies, simple seasonings, and quality chicken stock to build layers of flavor. The wild rice mix works magic here—it holds its shape and adds a nutty depth that pairs so well with creamy broth.

Flat lay of fresh diced onion in a small white ceramic bowl, diced celery stalks in a matching bowl, thinly sliced carrots arranged neatly on a white plate, two peeled garlic cloves beside a small pile of chopped fresh thyme, two vibrant rosemary sprigs laid flat, a small white bowl filled with golden olive oil, a small white bowl containing wild rice mix, cooked shredded chicken piled softly on a white ceramic dish, a small white bowl with white cornstarch powder, a small white bowl holding creamy heavy cream, a whole fresh lemon sliced in half showing bright yellow flesh, and two whole brown eggs with clean shells placed symmetrically, all ingredients arranged 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

Olive oil: Gives a subtle fruity base and helps soften the veggies without overpowering.
Onion, celery, and carrots: Classic mirepoix that forms the soup’s flavor foundation—make sure to chop uniformly for even cooking.
Garlic: Adds warmth and depth; minced finely so it gently infuses without getting harsh.
Fresh thyme and rosemary: These herbs bring a fragrant, woodsy note that makes the soup smell irresistible.
Chicken stock: The soul of the soup—using a good-quality or homemade stock here really pays off.
Wild rice mix: Choose a blend like Lundberg’s Wild Blend® for that chewy texture and nutty flavor.
Cooked shredded chicken: Rotisserie chicken works wonderfully and saves time, but you can use leftovers or freshly cooked breast too.
Cornstarch: Thickens the soup gently without heaviness—mix into cold stock first to avoid lumps.
Heavy cream: Gives that luscious, silky finish adding richness without being cloying.
Lemon juice: A little zing to brighten things up and balance the creaminess.
Seasonings (salt, pepper, cayenne): Tailor the heat and savoriness to your liking—don’t skip the pepper for depth!

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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

I love tweaking this Creamy Chicken Wild Rice Soup Recipe depending on what I have on hand or my mood. You should feel free to customize it too—it’s forgiving and versatile.

Variation: Sometimes, I swap the wild rice mix for just wild rice or even brown rice if that’s all I’ve got, adjusting the cooking time accordingly. It changes the texture a bit but still delicious!
Dairy-Free: If you want a dairy-free option, coconut milk works surprisingly well in place of heavy cream—just skip the lemon or add it a bit at a time to keep flavors balanced.
Extra Veggies: Toss in some diced mushrooms or kale near the end of cooking for added earthiness and nutrition.
Heat It Up: Adding cayenne pepper or a dash of smoked paprika can give the soup a subtle smoky kick without overwhelming the delicate flavors.

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

The image shows a black pot filled with a layered soup mix. The bottom layer is a clear yellow broth with small chunks of orange and light green vegetables and some herbs sprinkled throughout. On top of the broth, there is a pile of shredded white chicken pieces on one side and a mound of mixed wild rice with red, black, and white grains beside it. The pot is placed on a wooden surface with scattered sprigs of green herbs and small bowls of spices and lemon slices around it, all set against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Aromatics Just Right

Start by heating the olive oil in a large Dutch oven over medium-high heat until it shimmers—you want it hot enough to gently toast the veggies but not burn them. Toss in diced onion, celery, and carrots, stirring frequently for about 5 minutes until they start to soften but still hold a little crunch. This step builds the flavor base, so don’t rush it!

Step 2: Add Herbs, Garlic, and Seasonings

Stir in the minced garlic, fresh thyme, and rosemary sprigs, cooking for 30–60 seconds until the kitchen fills with the fragrant aroma. Season generously with salt and pepper, and add cayenne pepper if you like a little heat. Be mindful not to overcook the garlic here—it just needs to release its aroma without browning.

Step 3: Pour In the Stock and Add Rice & Chicken

Pour in the chicken stock, reserving just a splash for your cornstarch slurry later. Scrape up any browned bits stuck to the bottom—you'll want that flavor in your soup. Toss in the wild rice mix and the shredded cooked chicken. Bring everything to a gentle boil, then lower the heat to medium-low and let it simmer, uncovered, for 40–50 minutes, stirring occasionally. Your goal here is tender-chewy rice that’s cooked through, so taste test near the end.

Step 4: Thicken With Cream and Cornstarch Slurry

Whisk the reserved stock you saved with cornstarch until smooth—that’s your slurry. Slowly stir this slurry into the soup along with the heavy cream, simmering for 3–5 minutes until the soup thickens to a light, glossy coat on the back of your spoon. Add the slurry gradually and stop once you reach the perfect creamy consistency—you don’t want it too thick!

Step 5: Brighten and Finish

Off the heat, stir in fresh lemon juice to add a bright pop that cuts through the creaminess beautifully. Taste and adjust seasoning with salt, pepper, and more lemon juice if you want. Serve warm with your favorite crusty bread for ultimate comfort.

Top Tip

After making this recipe a dozen times, I’ve learned that patience is your best friend here. Slow-simmering the wild rice is key to getting that perfect chewy bite, and adding the slurry at the end keeps the soup silky instead of gummy.

Simmer Time Matters: Don’t rush the rice cooking—wild rice can be stubborn, and a long gentle simmer ensures it’s tender but not mushy.
Slurry Prep: Always mix cornstarch into cold stock before adding to the hot soup to avoid lumps in your creamy base.
Leave the Lemon Last: Adding lemon juice off the heat keeps its bright flavor fresh without turning bitter.
Fixing Thickness: If the soup thickens too much as it sits, loosen it back up with a splash of warm chicken stock or water.

How to Serve Creamy Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup - Serving Suggestion

Garnishes

I like to keep it simple with a sprinkle of chopped fresh parsley or thyme leaves on top—it adds a fresh, green note and a nice pop of color. Sometimes I add a few grinds of black pepper or a pinch of smoked paprika on top for a subtle smoky touch. A swirl of cream can make it look restaurant-worthy too.

Side Dishes

Crusty bread or warm dinner rolls are my go-to sides. They’re perfect for sopping up the leftovers at the bottom of your bowl. For a lighter side, a crisp green salad with vinaigrette balances the richness wonderfully.

Creative Ways to Present

For special occasions, I’ve served this soup in mini pumpkin bowls—such a cozy, charming touch that impresses guests. Garnishing with edible flowers or microgreens can elevate the look without complicating the recipe. It’s all about celebrating comfort with a little flair!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. One thing I found helpful is to keep the cream and cornstarch slurry separate when possible—add them fresh when reheating to maintain that perfect silky texture.

Freezing

This soup freezes well, but I recommend freezing it without the cream added. When ready to eat, thaw in the fridge overnight and stir in the cream and slurry during reheating for the best consistency.

Reheating

Slowly reheat over low to medium heat, stirring occasionally to prevent scorching. Once warmed through, add the cornstarch slurry and heavy cream, letting the soup gently thicken again. This keeps it tasting fresh and creamy, just like the first time.

Frequently Asked Questions:

Can I use regular white rice instead of wild rice?

You can substitute white rice, but it will cook faster and become softer, so reduce simmering time and expect a different texture. Wild rice gives this soup its signature nutty chewiness that white rice can’t quite replicate.

Can I make this soup in a slow cooker?

Absolutely! Brown the vegetables and garlic first on the stove, then transfer everything to the slow cooker. Cook on low for about 6-7 hours or on high for 3-4 hours until the wild rice is tender. Add cream and slurry at the end to avoid curdling.

What’s the best way to shred chicken for this soup?

I find that shredding warm chicken with two forks works best to get tender, uneven pieces that soak up the soup’s flavor. Using rotisserie chicken is a great shortcut and tastes delicious.

Can I make this recipe dairy-free?

Yes! Substitute heavy cream with full-fat coconut milk or cashew cream for richness. Just be mindful that coconut milk adds a subtle coconut flavor, which pairs nicely with the herbs in this soup. Adjust lemon juice to balance.

Final Thoughts

This Creamy Chicken Wild Rice Soup Recipe holds a special place in my heart—not just for its deliciousness, but because it’s one of those meals that brings comfort after a long day and reminds me of cozy family dinners. I hope you give it a try and enjoy making it your own, just like I did. Grab a big bowl, cozy up, and dig in!