Name: Creamy Chicken Wild Rice Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ tablespoon olive oil; 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; Salt and pepper (to taste); 1 teaspoon cayenne pepper (optional); 5 cups chicken stock; ½ cup wild rice mix; 1 ½ cups cooked and shredded chicken; 2 tablespoons cornstarch; ¼ cup heavy cream; 1 tablespoon lemon juice

There’s something incredibly satisfying about a warm bowl of soup that feels like a hug on a chilly day. This Creamy Chicken Wild Rice Soup Recipe is exactly that—a perfect blend of tender chicken, hearty wild rice, and velvety cream, all infused with fresh herbs. It’s a total crowd-pleaser and surprisingly simple to whip up!

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 can’t tell you how many times this soup has saved a busy weeknight or served as the star at cozy weekend lunches. It’s deeply comforting but fresh at the same time, and honestly, it feels a little fancy without the fuss. Cooking it always fills my kitchen with the most inviting aromas—trust me, your family or guests will be asking for seconds.

Loaded with Flavor: Fresh herbs like thyme and rosemary elevate this soup beyond the usual chicken-rice combo.
Hearty yet Creamy: The wild rice adds chewiness that pairs beautifully with the silky cream and tender chicken.
Make Ahead Friendly: It reheats like a dream, making leftovers just as good the next day—or even better.
Easy Customization: From adding a little cayenne for heat to swapping chicken types, you can tailor it to your tastes effortlessly.

Ingredients & Why They Work

Every ingredient in this Creamy Chicken Wild Rice Soup Recipe has its role to play. The fresh veggies and herbs build a fragrant base, while the wild rice offers that signature nutty chew. Plus, the cornstarch and cream team up to give the texture a luscious finish. Here’s what each brings to the table:

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: Perfect for gently sautéing the veggies without overpowering their natural flavors.
Onion, celery, and carrots: The classic trio that creates a savory, aromatic foundation.
Garlic: Adds just the right punch of warmth and depth.
Fresh thyme and rosemary: These herbs lend a cozy, earthy brightness that wakes up the soup.
Chicken stock: The soul of any good soup—it’s the liquid that carries all those incredible flavors.
Wild rice mix: Gives the soup heartiness and a slightly chewy texture that’s so satisfying.
Cooked and shredded chicken: I love using rotisserie chicken here for convenience and flavor.
Cornstarch: Helps thicken the soup just enough to get that silky, creamy feel without heaviness.
Heavy cream: Adds richness and smoothness that balances the earthy rice and herbs.
Lemon juice: A splash at the end wakes up everything with fresh brightness.

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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

What I love about this Creamy Chicken Wild Rice Soup Recipe is how easily it transforms based on what’s in your fridge or what you’re in the mood for. I’ve played around with swapping out a few ingredients here and there, and it’s always a winner.

Spicy Kick: Once, I added a pinch of cayenne pepper and a dash of smoked paprika—gave the soup a surprising warmth that really wakes up the flavors.
Dairy-Free Version: Use coconut cream instead of heavy cream for a lovely, rich texture without the dairy.
Vegetable Boost: Toss in mushrooms or green beans if you want a veggie-filled twist.
Make It Heartier: Swap shredded chicken for diced cooked turkey or leftover roast for a different protein texture.

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 Those Veggies Just Right

Heat your olive oil in a large Dutch oven over medium-high heat until it shimmers—this ensures the veggies won’t stick and will soften nicely. Toss in your diced onion, celery, and carrots, then sauté for about five minutes. You want them slightly softened but still holding shape because they’ll cook more later. Keep an eye and stir often so nothing browns too quickly or burns.

Step 2: Layer on the Aromatics and Seasoning

Next, stir in your minced garlic, fresh thyme, and rosemary sprigs. Cook for just 30-60 seconds until everything smells heavenly, then season with salt, pepper, and cayenne if you want a little heat. This quick step wakes up the aromatics without letting garlic burn, which can turn bitter.

Step 3: Add Stock, Wild Rice, and Chicken

Pour in your chicken stock, but save a small splash to whisk with cornstarch later—it’s your thickening slurry. Use your spoon to scrape up any browned bits stuck to the pot; they’re full of flavor. Stir in the wild rice mix and shredded chicken, then bring everything to a gentle boil. Once boiling, reduce heat to medium-low and let it simmer, uncovered, for 40–50 minutes, stirring occasionally so the rice cooks evenly and the soup thickens.

Step 4: Finish with Cream, Slurry, and Lemon Juice

Whisk your reserved splash of stock with cornstarch until smooth, and stir that into the soup along with the heavy cream. Let it simmer for another 3 to 5 minutes until the soup takes on a glossy, slightly thickened texture. Add the lemon juice off the heat—that pop of bright acidity really makes a difference. Taste and adjust seasoning with salt and pepper.

Top Tip

After making this soup dozens of times, I’ve learned a few tricks that keep it tasting fresh and prevent common pitfalls. These tips really helped me get it just right every time and I’m excited to share them with you.

Don’t Rush the Rice: Wild rice takes longer to cook than regular rice—be patient so it becomes tender with some chew, not hard or crunchy.
Slurry Slowly: Add your cornstarch slurry gradually; stop once the soup lightly coats the back of a spoon to avoid it getting gloopy.
Fresh Herbs Count: Using fresh thyme and rosemary makes a huge flavor difference—don’t skip them or substitute dried unless you adjust quantities.
Brighten at the End: The lemon juice at the end is key for balancing richness—it’s a small step that gives the soup a fresh finish.

How to Serve Creamy Chicken Wild Rice Soup Recipe

Creamy Chicken Wild Rice - Serving Suggestion

Garnishes

I love sprinkling a little fresh chopped parsley on top—it adds a pop of color and bright herbaceous note. Sometimes, a few thinly sliced scallions or a dusting of freshly ground black pepper takes it up a notch. If you’re feeling fancy, a drizzle of extra virgin olive oil or a small dollop of sour cream adds creaminess and richness.

Side Dishes

My go-to pairing is a thick slice of crusty bread, like a rustic sourdough or a warm baguette, perfect for dipping. For a lighter side, a simple green salad with a lemon vinaigrette balances the creaminess of the soup. Occasionally, I serve it alongside roasted vegetables or even some garlic bread for an extra indulgent meal.

Creative Ways to Present

For family gatherings, I sometimes serve this soup in hollowed-out mini bread bowls—it’s always a hit and makes the meal feel extra special. Another idea: top each bowl with crispy fried shallots or bacon bits for a fun texture contrast that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Since the wild rice can soak up too much liquid over time, the soup thickens when chilled—just loosen it with a splash of warm chicken stock or water before reheating to get back that perfect consistency.

Freezing

This soup freezes well, too. I recommend freezing it before adding the cream and cornstarch slurry—add those fresh when you reheat. Thaw it overnight in the fridge, then gently warm on the stove, stirring in cream and slurry for best texture.

Reheating

Reheat gently over low-medium heat, stirring frequently, to avoid scorching. If the soup has thickened too much, add a bit of warm stock or water to loosen it. Add the slurry and cream last, simmering until glossy and just thickened—this keeps the soup silky and luscious.

Frequently Asked Questions:

Can I use regular rice instead of wild rice in this soup?

You can substitute regular long-grain rice if you prefer, but wild rice adds a distinctive nutty flavor and chewy texture that’s signature to this recipe. Keep in mind that cooking time might need adjustment, as wild rice usually takes longer to become tender.

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

I find that using cooked rotisserie chicken works wonderfully for ease. To shred, I like to use my hands—not only does it give a nice rustic texture, but it also lets you pull larger, tender pieces that hold up well in the soup.

Can I make this soup vegan or vegetarian?

To make a vegan or vegetarian version, substitute the chicken stock with vegetable stock and swap chicken for hearty vegetables like mushrooms or tofu. Replace the cream with coconut milk or a cashew cream alternative—this will still give you that luscious texture without any animal products.

How do I prevent the soup from becoming too thick when reheating?

Leftover soup tends to thicken because the wild rice absorbs liquid over time. When reheating, simply add a splash of warm chicken stock or water to loosen it up. Stir gently while warming on the stove until you reach the desired consistency. Add cream and slurry last to keep it silky.

Final Thoughts

This Creamy Chicken Wild Rice Soup Recipe holds a special place in my rotation for all the big and little moments — it’s like a comfort food classic with a touch of homemade elegance. Whether you’re making it for your family or to impress friends, it’s always met with smiles and happy bowls. I can’t wait for you to try it—you’ll soon see why this one’s become a favorite in my kitchen (and I bet it will be in yours too!).