Creamy Chicken and Wild Rice Soup
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Creamy Chicken and Wild Rice Soup is such a rich, hearty and satisfying soup! It’s like a chicken noodle soup but it uses a variety of flavorful rice instead of noodles, and it’s made creamy with a milk and heavy cream based béchamel sauce. Everyone will love it!
Chicken and Rice Soup
Not only will you enjoy the velvety creamy goodness of this soup but also the textural contrast and it’s unique flavor. It’s one of those recipes you’ll crave.
My family loves this soup and chances are your family will love it too, just check out the reviews!
The wild rice blend offers something that pasta doesn’t in traditional chicken noodle soup. It has a light natural sweetness to it then I’ve included lemon zest to balance that with a faint little tang. And all the herbs just nicely compliment and balance it all.
It may call for a few pots which seems like a hassle but I’m telling you it’s worth it!
Watch the Video!
Chicken and Wild Rice Soup Ingredients
- Wild rice blend: I like to use Lundberg’s blend.
- Onion, carrots and celery: These are used to make the mirepoix which really flavor the soup.
- Butter: This makes the soup deliciously rich.
- Garlic: You can add more if preferred.
- Chicken broth: I like to use low-sodium. Regular will work fine just add less salt to the soup.
- Thyme, marjoram, sage and rosemary: You can use dried or fresh herbs.
- Salt and pepper: Season to taste.
- Chicken breasts: Thighs will work too just cook a little longer as needed.
- Flour: This helps thicken the soup don’t omit. If needed you could try a gluten-free option below.
- Milk: I recommend using anything but skim milk.
- Cream: Half and half could be substituted.
How to Make Chicken and Wild Rice Soup
- Prepare rice according to directions listed on package.
- Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
- Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a simmer.
- Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 – 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts – if they don’t fully immerse in broth).
- Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat.
- Meanwhile in a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.
- Then while whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
- Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
- Let soup cool slightly and serve.
Make this chicken and wild rice soup gluten free!
If you are looking to make this soup gluten free, it could probably be done by swapping out the flour for 1/3 the amount of cornstarch and blending it well with some of the milk instead (of course you wouldn’t be making a roux anymore but I’d still add in some of the butter for flavor and richness). Then check labels to ensure they are gluten free.
Can I freeze this soup?
Dairy doesn’t freeze well because it can split and curdle so I wouldn’t advise freezing it. You can however store it in the fridge for up to 3 days.
Can I use leftover chicken or turkey?
Yes. You can use leftover cooked chicken or turkey if you have some to use up. If doing so wait until the end to add it so it doesn’t get overcooked (tough and dry).
More Delicious Soup Recipes You’ll Enjoy
- Creamy Chicken Noodle Soup
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Chicken Tortilla Soup
- Instant Pot Chicken Noodle Soup
- Lemon Chicken and Spinach Orzo Soup
- Italian Wedding Soup
Follow Cooking Classy
Creamy Chicken and Wild Rice Soup
Ingredients
- 3/4 cup uncooked wild rice blend*
- 1 cup chopped yellow onion (1 small onion)
- 1 cup diced carrots (2 medium)
- 1 cup diced celery (3 ribs)
- 7 Tbsp butter, diced, divided
- 1 large garlic clove, minced (1 1/2 tsp)
- 4 1/2 cups low-sodium chicken broth
- 1/4 tsp of each dried thyme, marjoram, sage and rosemary (or 1 tsp fresh, minced of any)
- Salt and ground black pepper, to taste
- 1 lb boneless skinless chicken breasts halves
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tsp lemon zest
Instructions
- Prepare rice according to directions listed on package.
- Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
- Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
- Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
- Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat.
- Meanwhile in a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.
- Then while whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
- Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
- Let soup cool slightly and serve.