Introduction

Creamy Chicken Wild Rice Soup is a comforting and hearty dish perfect for cozy evenings. Packed with tender chicken, aromatic vegetables, and nutty wild rice, this soup offers rich flavors with a smooth, creamy texture. It’s a satisfying meal that’s easy to make and sure to please the whole family.

Creamy Chicken Wild Rice Soup Recipe - Recipe Image

Ingredients

1 Tablespoon extra virgin olive oil
2 medium carrots (finely chopped, about 1 cup)
2 ribs celery (finely chopped)
1 shallot or small yellow onion (chopped)
Salt and pepper, to taste
3 cloves garlic (pressed or minced)
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
6 cups chicken stock or broth (plus more for reheating)
1 lb chicken breasts (about 2 breasts, sliced in half)
1 cup wild blend rice
1/2 cup butter (or vegan butter)
1/2 cup gluten free flour blend
2 cups milk (any kind)

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped carrots, celery, and shallots or onions. Season with salt and pepper, then sauté until the vegetables are tender, about 8-10 minutes. To speed softening, cover the pot with a lid and add a splash of stock or water if desired. Add the garlic, poultry seasoning, and dried thyme, then sauté for 1-2 minutes until fragrant.
Step 2: Pour in the chicken stock or broth and increase the heat to high. Cover the pot and bring to a boil. Add the chicken breasts and cover again. Reduce the heat to low and simmer for 10-12 minutes until the chicken is fully cooked.
Step 3: Remove the chicken breasts and transfer to a cutting board. When cool enough to handle, chop or shred the chicken. Place it in a bowl and refrigerate until ready to add back into the soup.
Step 4: Add the wild rice to the pot and stir to combine. Cover and simmer for 20-30 minutes, stirring occasionally, until the rice is al dente.
Step 5: When the rice has about 10 minutes left, melt the butter in a small saucepan over medium heat. Sprinkle in the gluten free flour and cook, whisking constantly, for 1 minute. Gradually add the milk in a slow drizzle while whisking to create a smooth sauce. Continue stirring with a spatula until thick and creamy, about 1-2 minutes. Remove from heat and cover.
Step 6: Slowly whisk the butter-flour-milk mixture into the soup pot. Add the chopped chicken back in and cook for 5 more minutes, stirring frequently, until the soup thickens and the rice is tender. Taste and adjust the seasoning with salt and pepper as needed.
Step 7: Remove the pot from heat and let the soup rest for 5-10 minutes to thicken slightly. Serve warm and enjoy.

Tips & Variations

For a dairy-free version, use vegan butter and a plant-based milk like almond or oat milk.
Try adding chopped mushrooms or spinach for extra vegetables and flavor.
If you prefer a thinner soup, use less flour or add more broth when reheating.
Using pre-cooked or rotisserie chicken can reduce prep time; just add it in at the end to heat through.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the consistency if it has thickened too much. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of wild rice?

Yes, you can substitute white or brown rice if desired. Keep in mind that cooking times may vary depending on the rice type.

How do I make this soup gluten-free?

This recipe uses a gluten-free flour blend for thickening, making it naturally gluten-free. Just be sure to choose gluten-free broth and seasoning blends.

Creamy Chicken Wild Rice Soup Recipe

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★★★★★

4.5 from 121 reviews

This Creamy Chicken Wild Rice Soup is a comforting and hearty dish featuring tender chicken breasts, a blend of wild rice, and a creamy sauce made with butter, gluten-free flour, and milk. Packed with finely chopped carrots, celery, and shallots, seasoned with poultry spices and thyme, this soup offers rich flavor and satisfying textures perfect for chilly days.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vegetables

2 medium carrots (finely chopped, approximately 1 cup)
2 ribs celery (finely chopped)
1 shallot or small yellow onion (chopped)
3 cloves garlic (pressed or minced)

Seasonings

Salt and pepper, to taste
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme

Protein and Liquids

1 lb chicken breasts (~2 chicken breasts, sliced in half)
6 cups chicken stock or broth (plus more for reheating)
2 cups milk (any kind)

Grains and Fats

1 cup wild blend rice
1 Tablespoon extra virgin olive oil
1/2 cup butter (or vegan butter)
1/2 cup gluten free flour blend

Instructions

Sauté veggies: Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat. Add the finely chopped carrots, celery, and shallots or onions. Season with salt and pepper and sauté until the vegetables are tender, about 8-10 minutes. To speed up the softening process, you can place a lid on the pot with a splash of stock or water. Add the minced garlic, poultry seasoning, and dried thyme, then sauté for an additional 1-2 minutes until very fragrant.
Cook chicken: Pour in the chicken stock or broth and raise the heat to high. Cover the pot with a lid and bring the liquid to a boil. Once boiling, carefully add the chicken breast halves and reseal with the lid. Lower the heat to a simmer and cook until the chicken is cooked through, about 10-12 minutes. Remove the chicken and let it cool slightly before chopping or shredding. Set aside refrigerated until needed.
Cook rice: Stir the wild blend rice into the simmering soup. Cover with the lid and simmer until the rice is al dente, usually 20-30 minutes depending on the rice brand. Stir occasionally to prevent sticking.
Prepare sauce: When the rice has about 10 minutes remaining, melt the butter in a small saucepan over medium heat. Sprinkle in the gluten-free flour and whisk continuously, cooking for about 1 minute to form a roux. Slowly drizzle in the milk while whisking to create a smooth, creamy sauce. Continue stirring with a spatula and cook until thickened, about 1-2 minutes. Remove from heat and cover to keep warm.
Thicken soup and finish: Once the rice is al dente, gradually pour the butter-flour-milk mixture into the soup while whisking constantly. Add the chopped or shredded chicken back into the pot. Continue cooking for another 5 minutes, stirring frequently, until the soup thickens and the rice is tender. Adjust seasoning with salt and pepper as needed. Remove from heat and let the soup sit for 5-10 minutes to thicken slightly before serving.

Notes

Use wild blend rice that doesn’t require rinsing for best results.
For a vegan or dairy-free version, substitute butter with vegan butter and milk with any plant-based milk.
Gluten-free flour blends can vary; adjust cooking time if needed to ensure the sauce thickens properly.
This soup can be refrigerated for up to 3 days and reheated with additional broth or milk to restore creaminess.

Keywords: Creamy Chicken Wild Rice Soup, Gluten Free Soup, Comfort Food, Chicken Soup, Wild Rice Soup, Dairy Free Option