Creamy Chicken and Wild Rice Soup Recipe

There’s something incredibly comforting about a warm bowl of soup, and this Creamy Chicken and Wild Rice Soup Recipe hits that cozy spot perfectly every time. It’s rich, full of flavor, and loaded with tender chicken, hearty wild rice, and fresh vegetables – basically, a hug in a bowl on chilly days. I love to make this when I want something that feels like a special treat but also comes together without too much fuss.

Whether you’re looking for a satisfying lunch, a weeknight family dinner, or something to pack for lunches throughout the week, this Creamy Chicken and Wild Rice Soup Recipe is a winner. The blend of creamy broth and the nuttiness of wild rice is something that I never get tired of, especially knowing it’s packed with wholesome ingredients. Trust me, once you try it, you’ll want to keep this recipe on rotation!

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Ingredients & Why They Work

This soup shines because the ingredients each bring something special to the table. The chicken is tender and well-seasoned, the wild rice adds a nutty chew, and the veggies provide a subtle sweetness and aromatic base that all come together in a luscious, creamy broth. When shopping, be sure to grab the fast-cook wild rice if possible — it tastes amazing and speeds things up!

• Boneless, skinless chicken breasts or thighs: Lean and tender, they cook quickly and shred easily for a rustic soup feel.
• Kinders The Blend Seasoning (or garlic powder, onion powder, salt, and pepper): This combo adds savory, rounded flavor without overpowering the other ingredients.
• Avocado oil: Perfect for sautéing chicken because it handles medium-high heat without burning.
• Salted butter: Adds richness and helps build a silky roux for thickening.
• Yellow onion, carrots, celery: The classic mirepoix trio gives your soup a sweet, earthy base that melds the flavors beautifully.
• Garlic: Just enough to bring warmth and aroma without overwhelming the creaminess.
• All-purpose flour: Used to make a simple roux that thickens the soup smoothly.
• Chicken broth: Creates the savory, satisfying liquid foundation; using a good quality broth makes a noticeable difference.
• Heavy cream: Gives the soup its signature creamy texture and richness.
• Ben’s Original Long Grain and Wild Rice (fast cook variety): Easily accessible and quicker to prepare than traditional wild rice, with authentic flavor.
• Salt and pepper: Essential final seasonings to taste.

Tweak to Your Taste

One of the things I love about this Creamy Chicken and Wild Rice Soup Recipe is how flexible it is. I often switch up the protein or add extra veggies, depending on what I have on hand or what flavor mood I’m in. Don’t be afraid to customize to make it truly your own.

• Variation: Sometimes I swap the chicken breasts for thighs for a juicier, more flavorful bite—especially if I’m looking for a richer soup.
• Dietary tweaks: For a lighter option, you can reduce the cream and use half-and-half or whole milk instead (just reduce the cooking time to avoid curdling).
• Seasonal changes: In the fall, I throw in some sautéed mushrooms or a handful of kale for a seasonal twist that still works beautifully.
• Spice it up: Adding a pinch of smoked paprika or a dash of cayenne gives the soup a little kick, which I sometimes crave on colder nights.

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

Step 1: Season and Sear the Chicken

First things first, I season the chicken generously with Kinders The Blend seasoning or a mix of garlic powder, onion powder, salt, and pepper—I don’t measure precisely; I just make sure every piece is well coated. Then, I heat avocado oil in a large pot over medium heat and cook the chicken about 4-5 minutes per side until it’s nicely browned but not overcooked. Once done, I set it aside to rest—it’ll finish cooking in the soup. Later, I chop or shred it to add texture.

Step 2: Build the Flavor Base with Vegetables

In the same pot, I drop in a tablespoon of butter, then toss in diced onions, sliced carrots, and celery. I sauté them gently for about 10 minutes until they’re tender and slightly caramelized, which really deepens the flavor. Then I add the minced garlic and cook for just a minute more to release that amazing aroma, taking care not to let it burn.

Step 3: Make the Roux and Add Liquids

Next, I stir in the remaining butter. Once it melts, I sprinkle in the flour and cook it down for roughly 3 minutes, stirring often to avoid lumps and to get rid of the raw flour taste. Slowly, I pour in the chicken broth and heavy cream, whisking steadily to combine everything into a smooth, creamy base. This step is key for the soup’s lovely, thick consistency.

Step 4: Add Wild Rice and Chicken, then Simmer

Now it’s time for the star ingredient: the wild rice! I open both boxes of Ben’s Original Long Grain and Wild Rice (fast cook variety) and add the rice and seasoning packets right into the pot, along with the chopped chicken. Stir everything well, then bring the soup to a gentle boil. I cover it, reduce the heat to a low simmer, and let it cook for about 20 minutes, stirring occasionally to prevent sticking. You’ll know it’s ready when the rice is tender and the soup has thickened nicely.

Step 5: Final Seasoning and Serve

Finally, I taste the soup and adjust the seasoning with salt and pepper as needed. Serve it hot, maybe with a crusty bread on the side, and enjoy that creamy, comforting goodness!

How to Serve Creamy Chicken and Wild Rice Soup Recipe

Garnishes

I love topping my bowls with a sprinkle of fresh parsley or chives for a pop of color and freshness. Sometimes, I add a little shredded cheddar for extra indulgence or a drizzle of good-quality olive oil to enhance the creaminess further.

Side Dishes

Crusty bread or a warm baguette is my go-to — perfect for dipping. A simple side salad with bright vinaigrette balances the richness of the soup nicely, making it a well-rounded meal.

Creative Ways to Present

For gatherings, I like to serve the soup in mini bread bowls or hollowed-out sourdough rolls, which always impress guests and make the meal feel extra special. Another fun idea is a layered jar for lunch on the go — soup in the bottom, toppings separate, for a neat surprise when you reheat.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and the soup keeps wonderfully for up to 3 days. Just beware that the rice soaks up a lot of the broth, so it thickens over time. Adding a little chicken broth or water when reheating helps bring it back to that silky texture I love.

Freezing

Freezing this soup is possible but be mindful the texture might change slightly because of the cream and wild rice. When I do freeze it, I portion it into smaller containers to thaw and reheat just what I need. Adding a splash of broth when reheating helps refresh the soup’s consistency nicely.

Reheating

The best way I’ve found is reheating gently on the stove over medium-low heat, stirring often to prevent sticking, and adding liquid as needed. Microwaving works too, but be sure to stir every minute or so — this keeps everything heating evenly and keeps the texture creamy.

FAQs

Final Thoughts

This Creamy Chicken and Wild Rice Soup Recipe has become one of my go-to dishes when I want comfort food that feels both nourishing and special. It’s approachable to make, flexible to customize, and consistently hits the spot. I hope you find yourself reaching for it just as often as I do – it’s truly a recipe you’ll want to keep in your arsenal for those cool, cozy nights!

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