There’s just something so cozy and soul-satisfying about a bowl of soup that’s both hearty and creamy. This Creamy Chicken Wild Rice Soup Recipe hits all the right notes — with tender chicken, nutty wild rice, and a silky broth that warms you from the inside out. It’s an absolute gem to make on a chilly afternoon.

A close-up of a white speckled bowl filled with creamy soup showing about four layers: the creamy white broth as the base, with chunks of light beige chicken pieces scattered throughout, bright orange carrot slices and green spinach leaves adding color, and dark wild rice grains spread evenly. A small green herb sprig floats on top near the center. A silver spoon rests inside the bowl on the right side, partially submerged. The bowl sits on a light brown surface with a blurred white marbled background. 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 genuinely can't get enough of this soup, and not just because it tastes amazing. It's the perfect balance of creamy, savory, and fresh — plus it’s incredibly straightforward to make. Every time I cook it, I feel like I’m serving up a comforting hug in a bowl.

Comfort in a bowl: The smooth creaminess pairs beautifully with tender chicken and hearty wild rice for unbeatable warmth and satisfaction.
Simple ingredients: Just a handful of veggies, chicken, wild rice, and pantry staples come together for big, delicious flavor.
Versatile and forgiving: It’s easy to personalize with what you have on hand or tailor to your taste preferences without losing its essence.
Perfect for chilly days: This soup warms you from the inside, making it a dependable go-to when you want cozy, nourishing food fast.

The image shows a close-up view of a creamy soup with several visible layers and textures. The base layer is a thick, pale yellow creamy broth that fills the entire dish. Floating in the broth are round orange slices of carrot, dark green spinach leaves, and small pieces of light tan chicken. There are also thin slices of pale green celery and scattered grains of dark brown wild rice. The mix of colors and textures creates a rich, hearty look with soft and tender ingredients in the creamy liquid. The soup is presented on a white marbled surface. 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 specific role, building layers of flavor and texture. The combination is delicate yet nourishing — and the fresh veggies bring just the right sweetness against the creamy base. Here’s the lowdown on why these ingredients shine together.

Flat lay of two whole uncracked chicken breasts, a small pile of uncooked wild rice grains, two stalks of fresh celery sliced into pieces, two fresh carrots sliced into rounds, one chopped yellow onion, one whole garlic clove, three sprigs of fresh thyme, one fresh dried bay leaf, a handful of fresh spinach leaves, a small pat of solid butter, a small white ceramic bowl with melted butter, a small white ceramic bowl with all-purpose flour, a small white ceramic bowl with heavy cream, tiny piles of coarse salt and black pepper placed with perfect symmetry, placed 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: Adds richness and helps soften the veggies gently, deepening their flavor.
Celery and Carrots: These classic soup veggies bring subtle sweetness and a bit of crunch that balances the creamy broth.
Onion: A base flavor builder that lends natural savory depth.
Garlic: Just a touch adds an aromatic warmth without overpowering.
Fresh thyme or dried thyme: Infuses the soup with a lovely herbaceous note that complements the chicken perfectly.
Bay leaf: Adds subtle earthiness and complexity while simmering.
Salt and pepper: Essential seasonings to bring out all the flavors.
Chicken breasts: The protein star of the show, shredding easily for tender bites throughout.
Wild rice (or long grain rice): Nutty, chewy, and hearty — wild rice gives that signature texture and flavor that makes this soup stand out.
Chicken stock: The broth base that keeps the whole soup flavorful and comforting.
Double/heavy cream: Creates that luscious, creamy mouthfeel that elevates the soup's richness.
Melted butter and flour (for the roux): Thickens the soup gently, giving it that perfect velvety consistency.
Fresh spinach: Adds a pop of color and a subtle, fresh earthiness 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 things I love most about this Creamy Chicken Wild Rice Soup Recipe is how easy it is to tweak. I like to add a pinch of smoked paprika for a little smoky twist sometimes, and some friends enjoy tossing in mushrooms for extra earthiness. Feel free to make it your own!

Spicy Variation: Adding a dash of cayenne pepper or a few red pepper flakes can give the soup a gentle kick. I tried this last winter and it was surprisingly cozy and comforting.
Vegetarian Adaptation: Swap the chicken for hearty mushrooms or tofu, and use vegetable stock instead of chicken to make it vegetarian-friendly without losing any of its soul.
Seasonal Twist: In fall, I like adding diced butternut squash along with the carrots to amp up the sweetness and color.
Gluten-Free Option: Use gluten-free flour or cornstarch to thicken the soup if you want to keep it gluten-free without hassle.

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

Step 1: Sauté the Vegetables Slowly

Start by melting 1 tablespoon of butter in a large pot over low heat. Add the sliced celery, carrots, and chopped onion, cooking gently for about 5 to 7 minutes until the veggies soften without browning. This slow cooking really brings out their natural sweetness, which is key for a flavorful soup base. Then add the garlic and thyme and cook for just 30 seconds more — garlic burns easily, so keep a close eye here!

Step 2: Build the Soup With Stock, Rice, and Chicken

Pour in 1.5 liters (6 cups) of chicken stock, toss in a bay leaf, plus a pinch of salt and pepper. Nestle the whole chicken breasts and 100g wild rice into the pot, then bring everything up to a boil. Once boiling, reduce heat and let it simmer gently for 45 minutes, until the rice is tender and the chicken is cooked through. The key here is a slow simmer to develop flavor without turning the chicken stringy.

Step 3: Shred Chicken and Add Cream

Carefully fish out the chicken breasts and shred them with two forks — I find this method produces tender, bite-sized pieces perfect for the soup. Stir the shredded chicken back into the pot along with 250ml (1 cup) of double or heavy cream. This step is when the soup really starts feeling indulgent and cozy.

Step 4: Make the Roux to Thicken

In a small bowl, mix 3 tablespoons melted butter with 3 tablespoons flour to create a smooth paste (roux). Slowly whisk this into the simmering soup. Keep the heat gentle as you bring the soup back to a low boil — you want it to thicken beautifully without scorching. Once thickened, stir in 30g (about 1 cup) fresh spinach until just wilted. Don’t forget a final seasoning adjustment with salt and pepper before taking it off the heat.

Top Tip

This soup is all about layering flavors gently and giving your ingredients time to mingle. I’ve learned through making this recipe multiple times that low and slow vegetable sautéing and patient simmering make a huge difference. Quick shortcuts might save time, but you’ll lose that rich, deep flavor that makes this soup special.

Slow Sauté: Don’t rush the veggies — gentle cooking releases natural sweetness that adds depth.
Simmer, Don't Boil: A steady simmer keeps chicken tender and rice perfectly cooked without breaking apart.
Whisk in Roux Gradually: Adding it slowly and whisking prevents lumps and ensures smooth creaminess.
Final Taste Check: Always adjust salt and pepper at the end. Cream can mute flavors, so seasoning again is key.

How to Serve Creamy Chicken Wild Rice Soup Recipe

Creamy Chicken Soup - Serving Suggestion

Garnishes

I love topping my bowls with a sprinkle of fresh chopped parsley or some crispy shallots for a little textural contrast. A squeeze of lemon juice brightens the rich creaminess just perfectly. Feel free to add a dash of cracked black pepper or even a pinch of smoked paprika for a warm, smoky finish.

Side Dishes

This soup stands beautifully on its own, but I often pair it with crusty artisan bread or buttery garlic rolls for dunking. A fresh green salad with tangy vinaigrette can be a lovely counterpoint, and on colder days I like serving steamed veggies as a simple, wholesome side.

Creative Ways to Present

For special occasions, I’ve poured this soup into mini bread bowls, which instantly wow guests and add to the cozy factor. Another fun idea is layering the soup in glass mugs with a swirl of cream on top and a sprinkle of fresh herbs — it looks gorgeous for casual dinner parties or family gatherings.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even better the next day. Just make sure to give it a good stir before reheating to redistribute all the goodness.

Freezing

This soup freezes reasonably well, but I recommend freezing it before adding the cream and roux, if possible. When thawing, gently reheat and then stir in cream to keep the texture silky and fresh. I’ve found freezing post-cream tends to change the texture slightly, but it’s still delicious if you’re short on time.

Reheating

Reheat gently over low heat on the stove, stirring often to prevent scorching. If the soup feels too thick when reheated, add a splash of stock or water to loosen it up. Avoid the microwave if you can — slow warming really preserves the flavor and texture best.

Frequently Asked Questions:

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

Yes! Brown rice is a great alternative if you can't find wild rice. Just keep in mind that brown rice may require a different cooking time — usually a bit less than wild rice — so check for tenderness and adjust simmering time accordingly.

Is it okay to use leftover cooked chicken for this soup?

Absolutely. Using cooked chicken can save time. Add it near the end of cooking to warm through before adding the cream and roux. Just be cautious not to overcook the chicken to keep it tender.

How can I make this soup dairy-free?

To make this Creamy Chicken Wild Rice Soup Recipe dairy-free, substitute the butter with olive oil or a dairy-free margarine. Use coconut cream or a dairy-free cream alternative in place of heavy cream. The soup will still be creamy and delicious, just with a slightly different flavor profile.

Can I prepare this soup in a slow cooker?

Yes, this soup works well in a slow cooker. Start by sautéing the veggies on the stove, then add them to the slow cooker with chicken, rice, stock, and herbs. Cook on low for 4-6 hours or until rice and chicken are tender. Add the cream and roux near the end to thicken, stirring well before serving.

Final Thoughts

This Creamy Chicken Wild Rice Soup Recipe feels like a warm blanket on a plate, and I treasure the way it brings comfort and satisfaction after a busy day. Making it always reminds me that simple, wholesome ingredients can create magic with just a little patience. I really hope you give it a try and find as much joy in it as I do — it’s the kind of recipe you’ll want to keep coming back to.