Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Creamy Chicken and Wild Rice Soup Recipe

    Published February 5, 2020. This post may contain affiliate links. Please read my disclosure policy.

    Make this delicious simple to prepare Chicken and Wild Rice Soup that the whole family will love.  Loaded with 4 different kinds of rice, chicken, and vegetables this recipe comes together in just 1 hour.

    There are some soups like my Italian Minestrone Soup or my Tomato Soup with Grilled Cheese that are just so comforting and perfect all winter long.  Just like these recipes, this soup is hearty and really easy to make.

    bowl of chicken and wild rice soup with a spoon

    What Is the Best Rice to Use?

    There are several different kinds of rice you can use in this chicken and wild rice soup.  I personally prefer a blend like this one (aff link).  Here are some different types of rice you can use:

    • Basmati
    • Brown
    • Arborio
    • Red
    • Wild
    • Texmati

    Ingredients for Chicken and Wild Rice Soup

    This soup is really easy to make.  The ingredients are:

    • Olive Oil
    • Chicken Breasts
    • Carrots
    • Celery
    • Onions
    • Garlic
    • Rice Blend
    • Chicken Stock
    • Cream
    • Salt and Pepper

    How to Make Chicken and Wild Rice Soup

    Season the chicken breasts with salt and pepper and brown them in a large pot with olive oil until golden brown and cooked throughout.

    seasoning and cooking chicken breasts

    Remove the chicken and add the vegetables and sweat over low heat for 8-10 minutes.  Chop the cooked chicken up while the vegetables are cooking.

    roasting vegetables and cutting cooked chicken breasts

    Add the chopped-up chicken and rice blend to the pot with the cooked vegetables.

    adding chicken and rice to a pot of soup

    Add in the chicken stock and cook for 25 minutes until the rice is cooked and then add in the slurry (4 tbsp cornstarch mixed with 3 tbsp cold water) and mix until combined and thick.

    cooking rice in chicken stock and thickening it

    Pour in the cream and finish with parsley, salt, and pepper and serve.  I love serving this with either Homemade Dinner Rolls or a Classic French Boule.

    creaming and seasoning a chicken and wild rice soup

    Recipe Variations

    There are a few other ways to make this soup such as in a crockpot or in an instant pot.  Here are a few variations on how to do those.

    Slow Cooker: Sauté the chicken using the sauté function until browned and cooked through.  Cut it up and add it back to the slow cooker along with the vegetables, rice and chicken stock and cook on high for 4-6 hours or until the rice is cooked.  Whisk in the slurry until thick and finish with cream, parsley, salt, and pepper.  Serve.

    Instant Pot: Sauté the chicken using the sauté function until browned and cooked through.  Cut it up and add it back to the slow cooker along with the vegetables, rice and chicken stock, Place on the lid and close the valve and cook for 20 minutes.  Whisk in the slurry until thick and finish with cream, parsley, salt, and pepper.  Serve.

    How Long Will It Last in the Fridge

    The chicken and wild rice soup will last up to 5 days covered in the refrigerator.

    Can You Freeze It?

    Yes, you can freeze this soup.  Cover it and keep in the freezer for up to 2 months.  Be sure to thaw it for 1 day in the refrigerator before reheating.

    Make-Ahead and Reheat

    How to Reheat it: Add your desired amount to a medium-size pot and heat over low heat until hot.

    Make-Ahead: You can make this soup up to 2 days ahead of time.

    Chef Billy Parisi

    chef notes + TIps

    What if It’s too Thick? If for some reason the rice has taken over and it’s too thick, simply thin with a little bit of chicken stock.

    What if It Breaks and Turns Thin: If the cream separates for some reason, bring it to a boil in a pot and stir in the same amount of slurry and mix until thick.

    bowl of creamy soup with vegetables and parsley

    More Amazing Soup Recipes

    Be sure to follow me on FacebookYoutube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    Let's Cook - Chef Billy Parisi

    Video

    Creamy Chicken and Wild Rice Soup recipe

    5 from 2 votes
    Make this delicious simple to prepare creamy Chicken and Wild Rice Soup loaded with vegetables that the whole family will love.
    Servings: 10
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes

    Ingredients 

    • 2 7-9 ounce boneless skinless chicken breasts
    • 2 tablespoons olive oil
    • 2 peeled medium diced carrots
    • 3 medium diced stalks of celery
    • 1 peeled small-dice yellow onion
    • 3 finely minced cloves of garlic
    • 1 ¼ cups wild rice blend
    • 8 cups chicken stock
    • 4 tablespoons corn starch whisked with 3 tablespoons cold water
    • 2 cups heavy whipping cream
    • ¼ cup chopped fresh parsley, optional
    • sea salt and pepper to taste

    Instructions

    • Season the chicken breasts on both sides with salt and pepper and set aside.
    • Next, add the oil to a large pot over high heat and once it begins to lightly smoke add in the chicken, turn the heat down to medium and cook for 3-4 minutes.
    • Flip over, turn the heat down to low and cook for 5 minutes and then flip back for a further 5 minutes or until browned and cooked throughout.
    • Remove the chicken and roughly dice. Set aside.
    • Add the carrots, celery, onion and garlic to the pot and sweat the vegetables over low heat for 8-10 minutes until tender.
    • Add the chicken back in along with the rice and chicken stock. Cover and cook over low heat for 25 minutes or until the rice is cooked.
    • Make the cornstarch and water mixture and mix it into the soup. It will become very thick.
    • Finish by adding in cream, parsley, salt and pepper.
    • Serve.

    Notes

    Chef Notes:
    • How to Store: It will last up to 5 days covered in the refrigerator.
    • How to Freeze: Cover it and keep in the freezer for up to 2 months. Be sure to thaw it for 1 day in the refrigerator before reheating.
    • How to Reheat it: Add your desired amount to a medium size pot and heat over low heat until hot.
    • What if It’s too Thick: If for some reason the rice has taken over and it’s too thick, simply thin with a little bit of chicken stock.
    • What if It Breaks and Turns Thin: If the cream separates for some reason, bring it to a boil in a pot and stir in the same amount of slurry and mix until thick.
    • Make Ahead: You can make this soup up to 2 days ahead of time.

    Nutrition

    Calories: 384kcalCarbohydrates: 29gProtein: 15gFat: 24gSaturated Fat: 12gCholesterol: 87mgSodium: 343mgPotassium: 515mgFiber: 2gSugar: 5gVitamin A: 2932IUVitamin C: 5mgCalcium: 57mgIron: 1mg
    Course: Main, side, Soup
    Cuisine: American