Creamy Chicken and Wild Rice Soup Recipe

If you’ve ever craved a bowl of comfort that feels like a warm hug on a chilly day, you’re going to love this Creamy Chicken and Wild Rice Soup recipe. It’s got that rich, velvety texture combined with hearty chunks of tender chicken and nutty wild rice — everything you want when you need a little something cozy. What makes this soup genuinely special is how the wild rice and creamy broth meld together, creating an irresistible balance of flavor and texture that feels fancy but is so easy to make.

I find this Creamy Chicken and Wild Rice Soup recipe perfect for busy weeknights or when you’re hosting friends and want something crowd-pleasing without fuss. Plus, it’s super forgiving: you can tweak it with what you’ve got in the fridge, and it always turns out luscious. Trust me, once you try it, you’ll want to keep this recipe bookmarked for when you need a delicious, soul-warming meal.

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Ingredients & Why They Work

The ingredients in this Creamy Chicken and Wild Rice Soup recipe come together to balance savory, creamy, and earthy flavors. Each component brings something special that helps the soup feel both satisfying and wholesome. When shopping, I suggest grabbing fresh veggies and a quality chicken broth — they really make a noticeable difference.

• Chicken breasts or thighs: Slicing thin helps them cook quickly and evenly, keeping the soup tender.
• Kinders The Blend Seasoning (or garlic, onion powder, salt, and pepper): Adds a simple but layered flavor base without overpowering the soup.
• Avocado Oil: A neutral oil that’s great for searing chicken without burning or adding strong flavors.
• Salted Butter: Using salted butter adds a touch of richness and seasoning as you build the soup’s base.
• Yellow Onion, Carrots, Celery: The classic mirepoix combo, these veggies bring sweetness and depth to the broth.
• Garlic Cloves: Fresh garlic lifts the flavor with its aromatic zing and warmth.
• All Purpose Flour: Helps thicken the soup to give it that luscious, creamy texture.
• Chicken Broth: The heart of the soup, providing savory depth and moisture for cooking the rice.
• Heavy Cream: This is what transforms the soup into something indulgent and silky.
• Ben’s Original Long Grain and Wild Rice (fast cook variety): Adds nutty flavor and chewy texture; fast cook rice saves time without sacrificing taste.
• Salt and Pepper: Final seasonings to balance and enhance all the flavors.

Tweak to Your Taste

I love mixing this up based on what I have in my pantry and what flavors I’m craving — and you can too. This soup is very forgiving, so don’t hesitate to swap or add your personal touches to make it your own.

• Variation: I once swapped out heavy cream for half-and-half to lighten things up – it was still delicious but with a slightly less rich finish.
• Dietary Adjustments: Use coconut milk and omit butter for a dairy-free version that still tastes creamy and satisfying.
• Seasonal Add-ins: Toss in some chopped spinach or kale near the end for a fresh green boost.
• Spicy Kick: Add a pinch of red pepper flakes or cayenne if you like a little heat in your soup.

Step-by-Step: How I Make Creamy Chicken and Wild Rice Soup Recipe

Step 1: Season and Sear Your Chicken

Start by seasoning your chicken filets generously with Kinders The Blend or your homemade mix of garlic powder, onion powder, salt, and pepper. No need to measure precisely—just make sure each piece is well-coated for maximum flavor. Heat avocado oil in a large pot over medium heat, then cook the chicken for about 4-5 minutes per side until cooked through and browned. Once done, remove the chicken from the pot, let it cool slightly, then chop or shred. This step is key because searing the chicken locks in flavor and creates a delicious base for your soup.

Step 2: Build Your Flavor with Veggies and Butter

In that same pot (don’t worry about those delicious browned bits left behind), add a tablespoon of butter. Toss in diced onions, sliced carrots, and celery. Sauté gently for about 10 minutes until everything softens and the onions turn translucent. Then add minced garlic and cook for another minute—this little step releases that beautifully fragrant aroma you’ll love.

Step 3: Make Your Roux and Add the Liquids

Next, add the remaining butter and let it melt completely, then sprinkle in the all-purpose flour. Stir it well and cook for about 3 minutes—this cooks out the raw flavor of the flour and forms the base for your creamy soup. Slowly pour in the chicken broth and heavy cream while stirring constantly to avoid lumps. This step is where patience pays off because once the liquids blend with your roux, the soup begins to thicken beautifully.

Step 4: Stir in the Wild Rice and Chicken

Open both boxes of the fast-cook Ben’s Original Long Grain and Wild Rice and stir the rice straight into the pot along with their seasoning packets. Return your chopped or shredded chicken to the pot and give everything a good stir so flavors combine evenly. This stocks the soup with that hearty, nutty rice texture everyone loves.

Step 5: Simmer Until Perfectly Thickened

Bring the soup to a gentle boil, then cover your pot and lower the heat to a simmer. Let it cook for about 20 minutes (or longer if you’re using regular wild rice) while stirring occasionally. You’ll notice the soup thickens – that’s your creamy texture developing as the rice cooks fully and flavors deepen. Finally, season with salt and pepper to your taste, and you’re ready to serve.

How to Serve Creamy Chicken and Wild Rice Soup Recipe

Garnishes

I love topping this soup with a sprinkle of fresh chopped parsley or chives—that little burst of color and freshness makes it feel extra homey. A small handful of shredded sharp cheddar or a dollop of sour cream can also add extra creaminess and flavor.

Side Dishes

For sides, you can’t go wrong with a warm baguette or garlic bread for dipping. A crisp green salad or roasted vegetables rounds out the meal nicely without weighing things down.

Creative Ways to Present

Once, I served this soup in hollowed-out mini pumpkins at a fall dinner party—it was a showstopper! You can also serve it in rustic bread bowls for a cozy, inviting presentation that your guests will rave about.

Make Ahead and Storage

Storing Leftovers

I keep any leftover soup sealed tight in an airtight container in the fridge and usually eat it within 3 days. The rice keeps soaking up broth over time, so the soup thickens quite a bit in the fridge.

Freezing

Freezing this Creamy Chicken and Wild Rice Soup recipe isn’t my favorite because the texture of the cream and rice can get a bit grainy after thawing, but it’s still totally edible if you’re in a pinch. To help, freeze without the cream and stir it in fresh when reheating.

Reheating

When reheating leftover soup, do it gently on the stove over low-medium heat to prevent scorching. Add a splash of chicken broth if it’s too thick and stir regularly. Avoid boiling as it can break down the creaminess.

FAQs

Final Thoughts

This Creamy Chicken and Wild Rice Soup recipe holds a special place in my heart—it’s the kind of meal that nourishes both body and soul while being easy enough for a weeknight but special enough for guests. I hope you give it a try and make it one of your go-to comfort foods too. Once you taste that silky broth paired with tender chicken and wild rice, you’ll understand why I keep coming back to this recipe and sharing it with friends just like you.

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