Creamy Chicken and Wild Rice Soup Recipe

If you’re craving something cozy, comforting, and downright delicious, this Creamy Chicken and Wild Rice Soup Recipe is an absolute must-try. I discovered this recipe on a chilly evening when I needed a bowl of warmth that felt like a big, delicious hug. The mix of tender chicken, hearty wild rice, and dreamy creamy broth just melts in your mouth — it’s the kind of soup that satisfies both your hunger and your soul.

What I love about this Creamy Chicken and Wild Rice Soup Recipe is how adaptable it is for any weeknight dinner or when you want to impress guests with something homemade but not fussy. Plus, it reheats beautifully, making leftovers something you actually look forward to. Trust me, this one will quickly become your go-to recipe for chilly days or anytime you need that extra dose of comfort food.

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Ingredients & Why They Work

I love how these ingredients come together to create something simple but special. Each one plays its part—from the richness of the butter to the earthiness of the wild rice. When shopping, look for quality chicken and the fast-cook wild rice blends, as they really speed up your prep time without compromising taste.

• Boneless, skinless chicken breasts or thighs: Thighs offer more juiciness, but breasts work well too—just slice thinly for even cooking.
• Kinders The Blend Seasoning or garlic/onion powder and salt and pepper: This seasoning blend gives depth; if you don’t have it, garlic and onion powder alongside salt and pepper do the trick.
• Avocado oil or neutral oil: Avocado oil has a high smoke point, perfect for cooking chicken without burning.
• Salted butter: Adds creaminess and richness to the roux and veggies.
• Yellow onion: Builds the aromatic base with gentle sweetness when sautéed.
• Carrots and celery: Classic soup veggies that add a subtle crunch and sweetness.
• Garlic cloves: Minced fresh garlic brings a fragrant lift to every bite.
• All-purpose flour: Used to thicken the soup, creating that luscious creamy texture.
• Chicken broth: The heart of the soup’s savory body—homemade or store-bought both work.
• Heavy cream: Adds smoothness and richness to balance the rice and chicken.
• Ben’s Original Long Grain and Wild Rice (fast cook variety): This blend cooks quicker than traditional wild rice, making it super convenient for weeknight meals.
• Salt and pepper: To taste—never forget these basics because they bring all the flavors together.

Tweak to Your Taste

This Creamy Chicken and Wild Rice Soup Recipe is a great base for making it your own. I often add a sprinkle of fresh herbs when serving, but you can also swap chicken for turkey or toss in extra veggies to stretch it out on busy nights.

• Vegetable Variation: I once added corn and peas for a pop of sweetness and texture — it turned the soup into a heartier meal perfect for a family dinner.
• Dairy-Free Option: Use coconut milk instead of heavy cream and dairy-free butter for a rich, allergy-friendly twist.
• Spice It Up: Adding a pinch of cayenne or smoked paprika gives this cozy soup a subtle kick that I’ve found guests really enjoy.

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

Step 1: Season and Sear the Chicken

I start by generously seasoning my thinly sliced chicken breasts with Kinders The Blend or a mix of garlic powder, onion powder, salt, and pepper. Then, I heat avocado oil in a large pot over medium heat and cook the chicken for about 4-5 minutes on each side until golden and just cooked through. Getting a good sear adds flavor, and once cooked, I take it off the heat to chop or shred it—doing this early lets me layer flavors later.

Step 2: Build Your Flavor Base with Veggies

Using the same pot (don’t forget those chicken bits stuck on the bottom!), I add a tablespoon of butter and toss in diced onion, sliced carrots, and celery. I let these soften gently for about 10 minutes to develop sweetness and depth without turning mushy. Then I stir in minced garlic and cook it just one more minute—watching carefully so it doesn’t burn and turn bitter.

Step 3: Create the Creamy Roux

Next, I melt the remaining butter in the pot and sprinkle in the flour, stirring constantly for 3 minutes until it forms a golden paste. This step is crucial—it cooks out the raw flour taste and starts thickening the soup for that silky mouthfeel we all love. Make sure to stir gently and patiently here.

Step 4: Pour in Broth & Cream, Add Rice and Chicken

Slowly, I whisk in the chicken broth and heavy cream to avoid lumps. Once smooth, I stir in both boxes of the fast-cook wild rice, including the seasoning packets they come with. Finally, I fold the cooked chicken back into the pot. This layering allows the rice to absorb those luscious flavors while remaining tender but not mushy.

Step 5: Simmer and Finish

I bring the soup to just a gentle boil, then cover the pot and reduce the heat to low. Let it simmer for about 20 minutes, stirring occasionally to make sure nothing sticks. You’ll know it’s ready when the rice is tender and the soup has thickened to a perfect creamy consistency. A quick taste test will tell you if it needs a little more salt or pepper before serving.

How to Serve Creamy Chicken and Wild Rice Soup Recipe

Garnishes

I often sprinkle fresh chopped parsley or thyme on top—it adds a pop of color and a fresh herbal note that brightens the creamy richness. For a little textural contrast, a handful of crispy fried onions or a drizzle of good-quality olive oil works wonders too. It’s those little details that make a simple bowl feel special.

Side Dishes

Nothing beats this soup alongside a crusty sourdough bread or garlic bread for dipping. Sometimes, I like to add a simple green salad with vinaigrette to balance the richness. For a weekend treat, homemade cheddar biscuits are the perfect match and so easy to whip up.

Creative Ways to Present

For dinner parties, I serve this Creamy Chicken and Wild Rice Soup Recipe in individual mini bread bowls that look super cozy and impressive. Another favorite is topping each bowl with a dollop of sour cream and a pinch of smoked paprika for a little flair. Little touches like these make the soup feel like a gourmet experience.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge where it keeps wonderfully for up to 3 days. I like to leave a bit of space at the top for expansion if the container is glass. The rice will continue soaking up broth, so it thickens—don’t worry, that’s easily fixed when reheating.

Freezing

I’ve frozen this soup successfully in portions when I want a ready meal on hand. Because of the cream, the texture can slightly change, but a good stir and adding a splash of broth when reheating bring back its lovely creaminess.

Reheating

When reheating, I warm it gently over medium-low heat on the stove, stirring often to avoid scorching. If it’s thicker than you prefer, I add a little chicken broth or water to loosen it up. Microwaving works too in a pinch, just heat in short bursts and stir in between.

FAQs

Final Thoughts

This Creamy Chicken and Wild Rice Soup Recipe is one of those dishes I always come back to whenever I need comfort food that’s satisfying but not complicated. I love sharing it with friends because it feels special yet is so easy to make. If you try it, I hope it brings you the same warm, cozy joy it has brought me on countless chilly nights—grab your spoon and enjoy every rich, wholesome bite!

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