cream of chicken and wild rice soup recipe

The Best cream of chicken and wild rice soup recipe

This cream of chicken and wild rice soup is one of those recipes that feels like a warm hug for my whole family—especially on those chilly fall evenings when the kids are still in pajamas and the house smells like comfort food before it even hits the table. I love it because it’s hearty enough to fill you up without being too heavy, and the creamy texture from the chicken broth and a touch of cream cheese makes it feel indulgent without being all that. My kids—especially my little one who’s picky about veggies—will eat this straight from the bowl, and honestly, I don’t even have to remind them to try the wild rice. It’s sneaky in there, but they don’t even realize they’re getting fiber and nutrients until they ask for seconds.

I also adore this soup because it’s so versatile. It’s perfect for a cozy weeknight dinner when everyone’s tired after school, or it’s the star of a holiday spread—maybe alongside a fresh green salad or crusty bread. And because wild rice is packed with antioxidants and protein, it’s a great way to get more wholesome ingredients into the family’s meals without them even noticing the switch. Plus, the chicken broth is made from scratch, so there’s no mystery powder or artificial flavors—just real, comforting flavors that make the whole dish taste better. It’s a recipe that’s easy to double if you’re feeding a crowd, and the leftovers stay fresh in the fridge for days, so you’re always covered. It’s that kind of recipe that feels like a no-brainer for daily eating, but it also elevates any occasion—whether it’s a simple family dinner or a gathering with friends.

Cream of Chicken and Wild Rice Soup

4.6 from 524 votes

A comforting and flavorful soup combining tender chicken, nutty wild rice, and a creamy tomato-based broth. Perfect for a cozy meal!

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup Base

• 4 cups chicken broth
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 (14.5 oz) can diced tomatoes

For the Chicken

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup shredded cooked chicken (from another recipe or leftover chicken)

For the Creamy Sauce

• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1 tsp Dijon mustard
• 1 tsp dried thyme
• 1 tsp dried parsley

For the Wild Rice

• 1 cup wild rice blend (or a mix of wild rice and long-grain rice)
• 2 cups hot chicken broth

👨‍🍳Directions

1. 1 In a large stockpot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until softened (about 3 minutes).
2. 2 Add chicken broth, diced tomatoes (with juice), peas, and corn. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. 3 In a separate pan, cook chicken pieces in batches until fully done (6-7 minutes per batch). Remove and set aside. Shred cooked chicken if needed.
4. 4 In the same stockpot, add shredded cooked chicken back in. Stir in heavy cream, milk, Dijon mustard, thyme, and parsley. Simmer for 5 minutes.
5. 5 While the soup simmers, prepare the wild rice by combining wild rice blend and hot chicken broth in a medium saucepan. Bring to a boil, then reduce heat and cover. Let it cook for 20-25 minutes or until rice is tender.
6. 6 Once the wild rice is cooked, fluff it with a fork and mix it into the soup. Adjust seasoning with salt and pepper if needed.
7. 7 For a smoother texture, blend the soup lightly with an immersion blender (optional). Taste and adjust seasoning with additional herbs or a pinch of salt if necessary.

🔧Equipment

• Large stockpot
• Medium saucepan
• Wooden spoon
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Blender (optional, for creamier texture)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 60🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 28

📝Notes

For extra flavor, add a pinch of nutmeg or a splash of white wine while simmering.,Substitute heavy cream with coconut milk for a dairy-free option.,Make ahead: This soup tastes even better the next day as flavors meld together.

This Cream of Chicken and Wild Rice Soup is a perfect crowd-pleaser for any occasion—whether it’s a cozy weeknight dinner or a busy holiday gathering. It’s hearty enough to satisfy without being too heavy, and the mix of tender chicken and fluffy rice makes it feel special, even when served alongside simple sides. Plus, it’s a great way to use up leftover chicken and veggies, so it’s practical and easy to customize for what you’ve got on hand.

❓ Frequently Asked Questions About Cream of Chicken and Wild Rice Soup

What is the best way to prepare the cream of chicken and wild rice soup to ensure it has a rich, velvety texture?

To achieve a smooth and creamy texture, start by using a combination of chicken broth and a splash of heavy cream or half-and-half. Simmer the soup gently for about 20-25 minutes to allow the flavors to meld while keeping the mixture thick. Avoid boiling vigorously, as this can cause the cream to separate. Additionally, using a blender or immersion blender to purée the soup briefly after cooking can help achieve a silky consistency.

—

Can I substitute chicken broth for another type of broth or liquid in this recipe?

Yes, you can substitute chicken broth with other flavorful liquids, but be mindful of the taste and consistency. Options include: – Vegetable broth (for a lighter, vegetarian-friendly version) – Beef broth (for a deeper, richer flavor) – Dashi broth (for an umami-rich twist) – A mix of broth and cream (e.g., ½ cup heavy cream + 2 cups broth) Just ensure the liquid adds moisture without overpowering the dish. If using a different broth, adjust cooking time slightly to prevent drying out.

—

How do I ensure the wild rice adds the perfect texture without making the soup mushy?

To maintain the wild rice’s distinct texture, follow these tips: 1. Rinse the rice thoroughly before cooking to remove excess starch. 2. Use the right ratio—typically 1 cup wild rice to 2-3 cups liquid (chicken broth or water). Overcrowding can lead to mushiness. 3. Cook gently in a pot with a tight-fitting lid on low to medium heat for 30-40 minutes, stirring occasionally. 4. Add it at the end—if the soup is already simmering, add the cooked rice in the last 5 minutes of cooking to prevent over-softening. 5. Let it rest before blending (if puréeing) to avoid breaking the rice grains.

—

What are some great toppings or garnishes that pair well with cream of chicken and wild rice soup?

Here are some delicious and visually appealing toppings to elevate your soup: – Fresh herbs: Chopped parsley, chives, or green onions for brightness. – Crispy elements: Toasted breadcrumbs, croutons, or fried shallots for crunch. – Cheese: Grated Parmesan, shredded cheddar, or a sprinkle of feta for richness. – Protein: Poached chicken strips, smoked salmon, or crispy bacon bits. – Acid balance: A squeeze of lemon juice or a drizzle of hot sauce. – Extra veggies: Sautéed mushrooms, spinach, or caramelized onions for texture and flavor.

—

Can I make this soup ahead of time, and if so, how should I store and reheat it?

Yes, this soup tastes even better the next day! Here’s how to store and reheat it properly: – Storage: Transfer to airtight containers and refrigerate for up to 4 days or freeze for up to 3 months. – Reheating: – Microwave: Cover with a damp paper towel and reheat in 2-3 minute intervals, stirring between each. – Stovetop: Warm gently on low heat, stirring frequently to prevent burning. Add a splash of broth if too thick. – Note: If the soup separates when reheated, stir in a little cream or broth to restore smoothness. For best texture, blend again if needed.