When the cold weather rolls in, and you're craving something warm, comforting, and absolutely satisfying, there’s nothing like a big bowl of homemade Creamy Chicken and Wild Rice Soup. This dish hits all the right notes: creamy, savory, and full of hearty goodness. Perfect for a cozy dinner at home or as a meal to share with loved ones, this soup combines tender chicken, earthy wild rice, and a medley of vegetables, all simmered together in a smooth, velvety broth.
The key to making this soup special lies in the careful balance of ingredients. The richness of butter and heavy whipping cream, paired with the earthy Herbes de Provence, elevates the chicken and vegetables. A squeeze of fresh lemon juice adds a subtle brightness that cuts through the creaminess, creating the perfect contrast in every spoonful. Plus, wild rice adds a delightful texture, making this soup as hearty as it is delicious.
Read on for all the loving details on how to make Creamy Chicken and Wild Rice Soup.
Jump to:
Featured Ingredients
Read below about a few of the ingredients used to make Creamy Chicken and Wild Rice Soup.
Chicken - I like to use a flavorful rotisserie chicken for this soup, but feel free to cook fresh chicken in the soup pot before starting the vegetables for a wonderful flavor boost. See the How-to section for more information on starting the soup with raw chicken.
Wild rice - I like to make the rice on the side, so it's just a stir-in ingredient. That way, the chicken doesn't accidentally overcook, and the rice texture holds up better. Make the rice according to the package directions.
Mushrooms - Crimini or white button mushrooms are perfect for this soup. If you have a selection of wild mushrooms, that would really elevate the look, but I would stick to mushrooms that have the same texture as the crimini & button, like oyster, chanterelle, or shiitake mushrooms. Larger mushrooms like portobello or lion's mane would be too dense for this soup.
Herbes de Provence - This is the ultimate herby seasoning. It is perfection, and I love adding it to chicken soups. You can substitute a teaspoon of minced thyme for a similar (but not the same) flavor.
Heavy whipping cream - This is the ingredient that gives the soup it's silkiness or velvety texture. Its UH-mazing!!
Fresh lemon juice - I love love love to add a splash of acid into a pot of creamy soup. It just makes it better. I can't explain it. The flavor, the texture, everything. Keep the lemon juice fresh if you can. I think substituting apple cider vinegar is nice, too!
See recipe card for quantities.
Tools for the job
- Measuring cups and spoons
- Sharp knife (paid link) and cutting board
- 3+ quart soup pot
- Whisk, Stirring utensil
How to make Creamy Chicken and Wild Rice Soup
Starting this soup with all the vegetables prepped and the other ingredients measured out helps this soup come together in 20 minutes! I highly recommend starting this way if you can.
Sliced mushrooms
Diced mirepoix
Steps to make this one-pot dream!
- Warm a 4+ quart pot on the stove over medium heat. Add 2 tablespoons of olive oil.
- When the oil moves easily in the pan, add the onions, carrots, celery, and minced garlic. Cook and stir until the vegetables start to take on some color, about 5 minutes.
- Next, add the butter. Let the butter melt completely, and then add the sliced mushrooms and seasonings. Adding the dry herbs at this point helps to bloom the flavors in the heat and soften the herbs.
- Stir the mushrooms and butter together and cook until they have softened about 5-7 minutes.
- Next, add the flour and stir into the butter to create a roux to thicken the soup.
- Continue to stir for 2-3 minutes and then add the broth. Be careful not to let the roux burn.
- Stir the broth in the flour and vegetables and bring to a boil, stirring often.
- Once the broth is boiling, add the shredded chicken, cooked wild rice, heavy whipping cream and stir to incorporate.
- Immediately turn the heat down to medium. Continue to heat until the soup simmers. Let it simmer for 5-10 minutes, and then stir in the lemon juice.
- Serve in a bowl garnished with minced parsley and a lemon wedge.
Step by step with photos
Saute the mirepoix in olive oil.
Add the butter, sliced mushrooms, and seasonings.
Stir in flour to create a roux to thicken the soup.
Pour in all the broth and bring to a boil.
Finish by adding the chicken, rice, and cream. Bring to a simmer for 5 minutes.
Starting with raw chicken
If you want to start your soup with raw chicken instead of precooked, you can cook about ¾ lb of chicken breasts or thighs in the pot you're using to make the soup. Sear both sides of the chicken in olive oil for 3-4 minutes per side, then set aside and continue to cook the soup in the same pan. Dice the chicken and add back to the soup per the cooking instructions.
Hot Tip!
If you're using shredded rotisserie chicken, add larger chunks. This will give you some leeway as the soup cooks. As the chicken heats up, it will start to fall apart.
Substitutions and Variations
- Mushrooms - I've found mushrooms to be one of those love them or hate them vegetables. If you want to leave them out, I suggest adding an extra cup of chicken to keep the ingredients balanced in the soup.
- Heavy whipping cream - You can use whole milk or half & half as a substitute, but it will not have the same velvety texture, and you may need more salt.
- Gluten Free - Instead of using a flour and butter roux to thicken the soup, you can use a cornstarch slurry after adding the chicken broth. Reduce the butter to 2 tablespoons.
Leftover Creamy Chicken and Wild Rice Soup
- Refrigerate leftover soup in a sealed container for up to 5 days.
- Freeze leftover soup in a sealed container for up to 6 months.
FAQ
If you use the mushrooms for something like a stuffed mushroom appetizer, wipe them with a damp towel to remove dirt. However, if you're using them in a soup or slicing them down to cook in a recipe, a quick rinse won't hurt anything.
Some worry the mushrooms will "soak up" the water and make cooking harder. I've never found this to be true. I either wash them in a soft fine strainer, shaking the basket while spraying them with water, or submerge them in a bowl of water for a few seconds, agitating the water and draining.
After draining, I will put them on a towel to get any remaining moisture off the mushroom before slicing.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoke point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
More recipes
Things about more recipes
Print
Creamy Chicken and Wild Rice Soup
- Total Time: 35 minutes
- Yield: 3 quarts
Description
Experience the ultimate comfort food with Creamy Chicken and Wild Rice Soup. This homemade soup combines tender chicken, earthy wild rice, and a medley of vegetables in a velvety broth.
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion, or ½ large onion
- ½ cup diced carrot, or 1 large carrot
- ½ cup diced celery, or two long stalks
- ½ cup unsalted butter
- 2 teaspoons minced garlic or ¾ teaspoon garlic powder
- 8 ounces mushrooms, sliced
- 1 tablespoon salt, more to taste
- 1 teaspoon black pepper, more to taste
- 2 teaspoons Herbes de Provence
- ½ cup flour
- 6 cups chicken broth
- 3 cups heavy whipping cream
- 2-3 cups diced or shredded chicken
- 3 cups of cooked wild rice (from 1 cup dry)
- 2 tablespoons fresh lemon juice
- Optional garnish: minced parsley and lemon wedges
Instructions
- Warm a large pot on the stove over medium heat. Add 2 tablespoons of olive oil.
- When the oil moves easily in the pan, add the onions, carrots, celery, and minced garlic. Cook and stir until the vegetables darken a little, about 5 minutes.
- Next, add the butter. When the butter has melted, add the sliced mushrooms and seasonings. Stir and cook until the mushrooms have softened, then add the flour.
- Stir the flour around the pan to incorporate with the butter. Continue to stir for 2-3 minutes, and then add the broth.
- Bring the broth to a boil, stirring often. Once the broth is boiling, add the shredded chicken, cooked wild rice, heavy whipping cream and stir to incorporate.
- Immediately turn the heat down to medium. Continue to heat until the soup simmers. Let it simmer for 5-10 minutes, and then stir in the lemon juice.
- Serve in a bowl garnished with minced parsley and a lemon wedge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stove-top
- Cuisine: American
Comments
No Comments