There is something about a simmering pot of Chicken and Wild Rice Soup that pulls me right back to the winters I spent learning to cook beside my grandmother. I remember thinking the aroma alone could warm the whole house. Even now, whenever I make it, I get that same little lift in my chest that reminds me food can be both comfort and craft.
If you have ever craved a bowl of soup that feels cozy yet substantial, this one delivers in a way that surprises you every time. The creamy broth, the tender chicken, the earthy wild rice coming together feels almost like a small ritual. And maybe that is why this recipe has stayed with me for years, quietly becoming the thing I return to when I want something dependable but still special.
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Why You’ll Love This Recipe
- Deep, Cozy Flavor: Every spoonful hits that perfect balance of creamy richness, tender chicken and the naturally nutty bite of wild rice. It feels like comfort without being heavy.
- Simple Ingredients, Big Payoff: Nothing fancy or hard to find. Just real ingredients that come together in a way that tastes like you spent all afternoon cooking even if you didn’t.
- Family Friendly and Crowd Approved: Kids, picky eaters, soup lovers. This one wins them all over. The flavor is familiar yet just interesting enough to feel special.
- Flexible for Busy Days: Use leftover chicken, prep the veggies ahead or make the base earlier in the day. It fits real life, not just ideal cooking days.
Ingredients You'll Need
- Wild rice blend
- Boneless skinless chicken breasts
- Yellow onion chopped
- Carrots diced
- Celery diced
- Butter
- Garlic minced
- Low sodium chicken broth
- Thyme marjoram sage and rosemary dried or fresh
- Salt and black pepper
- All purpose flour
- Milk
- Heavy cream
- Lemon zest
How to Make Chicken and Wild Rice Soup
Step 1: Cook the rice
Start by preparing the wild rice blend according to the package instructions. Set it aside once it’s done.
Step 2: Build the flavor base
In a large pot, melt 1 tablespoon of butter over medium heat. Add chopped onion, carrots and celery. Sauté for about 4 minutes until they soften, then stir in the minced garlic and cook for another 30 seconds.
Step 3: Add broth and herbs
Pour in the chicken broth and add thyme, marjoram, sage and rosemary. Season lightly with salt and pepper.
Step 4: Cook the chicken
Place the chicken breasts into the pot. Increase the heat and bring to a gentle boil. Once boiling, cover and reduce to a low simmer. Let it cook until the chicken is fully cooked through, usually 12 to 16 minutes depending on thickness.
Step 5: Shred the chicken
Remove the chicken and let it cool for about 5 minutes. Then shred it into bite-sized pieces.
Step 6: Make the creamy béchamel
In a separate saucepan, melt the remaining butter (6 tablespoons) over medium heat. Add the flour and whisk constantly for about 1 and a half minutes to create a smooth paste. Gradually whisk in the milk and then the cream. Keep stirring until the mixture thickens to a silky sauce.
Step 7: Combine and finish
Pour the creamy mixture into the soup pot. Add the shredded chicken, cooked rice and lemon zest. Stir it all together until fully combined and heated through.
Pro Tips from My Kitchen
✓ Let the rice cook separately – Always prepare the wild rice in its own pot. It keeps the soup from becoming overly starchy and gives the grains just the right bite.
✓ Don’t skip the béchamel – The creamy base is what makes this soup unforgettable. Take the time to cook the flour and butter before adding the milk. That step is the key to a velvety finish.
✓ Taste as you go – The herbs are gentle but can vary in strength. Start with the amounts listed, but adjust once the soup is coming together. A little more salt or a touch more lemon zest can make all the difference.
✓ Use freshly cooked or leftover chicken – If you are using leftovers, add them only at the end so they stay juicy. Overcooked chicken can make even the best soup feel flat.
Frequently Asked Questions about Chicken and Wild Rice Soup
Yes, it actually tastes even better the next day. Just store it in the fridge in a sealed container for up to 3 days. Reheat gently on the stove while stirring to maintain the creamy texture.
Technically yes, but dairy can separate when frozen and reheated. For best results, freeze the soup before adding the creamy mixture. When ready to serve, thaw, reheat, then stir in the cream sauce.
Lundberg Wild Blend is a favorite for its texture and flavor. Any blend that includes a mix of wild and brown rice will work well.
Absolutely. Just add it toward the end after the béchamel is mixed in. It saves time and helps use up leftovers without drying out the meat.
Creamy Chicken and Wild Rice Soup Recipe
Ingredients
- ¾ cup uncooked wild rice blend
- 1 cup chopped yellow onion 1 small onion
- 1 cup diced carrots 2 medium carrots
- 1 cup diced celery 3 ribs
- 7 tablespoon butter divided
- 1.5 teaspoon minced garlic 1 large clove
- 4.5 cups low-sodium chicken broth
- ¼ teaspoon dried thyme or 1 teaspoon fresh, minced
- ¼ teaspoon dried marjoram or 1 teaspoon fresh, minced
- ¼ teaspoon dried sage or 1 teaspoon fresh, minced
- ¼ teaspoon dried rosemary or 1 teaspoon fresh, minced
- 1 lb boneless skinless chicken breast halves
- ½ cup all-purpose flour
- 1.5 cups milk
- ½ cup heavy cream
- 1 teaspoon lemon zest
Instructions
- Cook the wild rice blend according to the package instructions. Set aside once cooked.
- In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 4 minutes until softened. Add garlic and cook for 30 seconds more.
- Pour in the chicken broth. Stir in thyme, marjoram, sage, and rosemary. Season lightly with salt and pepper.
- Add the chicken breasts. Bring the mixture to a gentle boil, then reduce to a low simmer and cover. Cook for 12–16 minutes until chicken is done.
- Remove the chicken from the pot and let it rest for 5 minutes. Then shred into bite-sized pieces.
- In a separate saucepan, melt the remaining 6 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1.5 minutes to make a smooth paste.
- Gradually whisk in the milk followed by the cream. Stir continuously until thickened into a silky béchamel sauce.
- Pour the béchamel sauce into the soup pot. Add the shredded chicken, cooked rice, and lemon zest. Stir until well combined and heated through.
Notes
- Letting the rice cook separately keeps the soup from becoming starchy.
- Cooking the flour and butter thoroughly before adding the milk is the secret to a velvety base.
- Adjust seasoning and lemon zest to your taste preference.
- You can use leftover chicken to save time—just add it at the end to keep it tender.
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