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Chicken And Wild Rice Soup Recipe | Hearty & Comforting Meal

I recently made this comforting bowl of chicken and wild rice soup, and I just had to share how it turned out. The moment I ladled the creamy broth into my bowl, the rich aroma filled my kitchen and immediately made me feel cozy. Each bite felt like a hug—warm, mellow, and satisfying.

The nutty wild rice blend brought a nice twist compared to typical chicken noodle soup. I’m excited to walk you through how I made it, so you can enjoy it too. You may also enjoy my chicken and mushroom risotto recipe for another creamy, comforting dish.

Ingredients

Note: Several servings.

¾ cup uncooked wild rice blend — I used a premium blend for the nutty texture and flavor.
1 cup chopped yellow onion (about 1 small onion) — this adds sweetness and depth to the soup.
1 cup diced carrots (about 2 medium) — the carrots give a natural sweetness and color.
1 cup diced celery (about 3 ribs) — celery offers an aromatic base and subtle crunch.
7 Tbsp butter, divided — the butter adds richness; dividing it means part for sautéing, part for thickening.
1 large garlic clove, minced (approx. 1½ tsp) — garlic brings a gentle savory kick.
4½ cups low-sodium chicken broth — using low-sodium means I control the salt better.
¼ tsp each dried thyme, marjoram, sage and rosemary (or 1 tsp fresh, minced of any) — these herbs blend beautifully for a comforting, rustic taste.
Salt and ground black pepper, to taste — essential for seasoning and highlighting flavors.
1 lb boneless skinless chicken breast halves — chicken breasts cook quickly and shred easily; thighs could be used too but may need a bit more cook time. You can also try sweet and spicy chicken recipe for a flavorful chicken alternative.
½ cup all-purpose flour — this helps thicken the soup into a creamy texture.
1½ cups milk — I recommend anything other than skim milk for best body and flavor.
½ cup heavy cream — to make it luscious and silky.
1 tsp lemon zest — a little lemon zest brightens the whole soup and cuts through the creaminess.

Variations

Here are some tweaks to match different dietary needs or tastes:

Dairy-free version: Swap the milk and heavy cream for unsweetened almond or oat milk plus a dairy-free creamer for richness. Use a gluten-free flour or cornstarch for the thickening step.
Gluten-free option: Use about ⅓ the amount of cornstarch instead of flour to thicken, whisking it with some milk first.
Flavor enhancements: Toss in a handful of baby spinach right at the end for greenery. Or stir in a splash of white wine before the broth to deepen flavor.
Lighter version: Use half heavy cream and half low-fat milk, reduce butter by 1-2 Tbsp, and skip the lemon zest if you prefer a plain comfort flavour.
Budget / quick fix: Use leftover cooked chicken or turkey; just add it towards the end so it doesn’t overcook.

Chicken And Wild Rice Soup Recipe — Credit (juliasalbum.com)

Cooking Time

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: About 1 hour

Equipment You Need

Large pot: to cook the broth, chicken, vegetables and rice together.
Medium saucepan: to make the roux and creamy sauce separately.
Knife & cutting board: to chop onion, carrots, celery and zest lemon.
Whisk: for mixing the flour and milk duo smoothly without lumps.
Ladle: for serving the soup into bowls with ease.

How to Make Chicken and Wild Rice Soup

Prepare the rice

I start by cooking the wild rice blend according to its package directions. While it’s halfway done, I move on to the next step so everything finishes around the same time.

Sauté vegetables & cook chicken

In a large pot, I melt 1 Tbsp butter over medium heat, then add the chopped onion, carrots and celery and sauté for about 4 minutes. I toss in the minced garlic and sauté for another 30 seconds.

Then I add the chicken broth, herbs (thyme, marjoram, sage, rosemary), season with salt and pepper, add the chicken breasts, bring to a simmer, cover and reduce to medium-low heat. I cook until the chicken is done (about 12-16 minutes), rotating thicker pieces midway.

Shred chicken & make creamy sauce

Once the chicken is cooked, I remove it, let it rest 5 minutes, then shred into bite-size pieces. Meanwhile, in a separate saucepan, I melt the remaining 6 Tbsp butter, stir in the flour and cook for about 1½ minutes while whisking. Then I add the milk slowly while whisking, stir in the heavy cream, cook until thickened.

Combine and finish

Finally, I add the thickened milk mixture into the large pot with the broth, shredded chicken, cooked rice and lemon zest, stir it all together, and remove from heat. I let the soup rest just a bit before serving so the flavors meld.

Additional Tips for Making This Recipe Better

From my own experience, here are a few tweaks I love:

I always rinse the wild rice blend and drain it before cooking — it helps the texture come out better.
I taste salt after adding the milk mixture, since the cream and milk can soften the seasoning.
If the soup seems too thick after resting, I stir in a bit of extra chicken broth to adjust the consistency.
I add the lemon zest right at the end — it retains that fresh brightness, which I personally feel lifts the soup.
I let the soup sit uncovered for a minute before serving — it cools just enough so that you don’t burn your mouth and flavors settle.

How to Serve Chicken and Wild Rice Soup

This soup looks lovely when served in a wide, shallow bowl so you can see the wild rice, chicken shreds and vegetables. Garnish with a sprig of fresh rosemary or a light sprinkle of chopped fresh parsley for color contrast.

A swirl of cream on top adds a restaurant-style finish. I like to serve it with warm crusty whole-grain bread or a side salad with vinaigrette to balance the richness.

Nutritional Information

Here are the approximate amounts per serving:

Calories: 540 kcal
Protein: 31 g
Carbohydrates: 38 g
Fat: 29 g

Make Ahead and Storage

Storage

If you store this soup in an airtight container in the fridge, it will stay good for up to 3 days.

Freezing

Because it contains dairy (milk and heavy cream), freezing isn’t recommended — the texture may split or become grainy when thawed.

Reheating

When reheating, warm gently over medium-low heat and stir frequently. If it’s too thick, add a splash of broth to loosen it and bring back the creamy feel.

Why You’ll Love This Recipe

Here are a few reasons why this soup deserves a spot in your recipe rotation:

Warm & comforting — The creamy broth combined with hearty wild rice and tender chicken makes it feel like a hug in a bowl.
Elevated twist on a classic — If you love chicken noodle soup, this takes it up a notch with wild rice and a rich sauce.
Customizable — You can easily tweak it to be dairy-free, gluten-free or lighter, so it suits your preferences.
Textural variety — The nutty wild rice, shredded chicken, tender vegetables and silky broth all work together for satisfying contrast.
Great make-ahead option — Aside from freezing limitations, you can prep parts (like rice or chicken) ahead and bring it all together quickly.

Ben Carraoli