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A ladle lifting a scoop of creamy chicken and wild rice soup next to a slice of bread, prepared for a chicken and wild rice soup recipe.

Best Creamy Chicken and Wild Rice Soup Cozy Winter Bowl

A thick, creamy chicken and wild rice soup built with a technique that keeps the rice from turning mushy cooked separately, then folded in near the end. Uses leftover or rotisserie chicken and freezes cleanly when stored the right way.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 356
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp Butter
  • 1 medium Yellow Onion diced
  • 2 medium Carrots diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 3 tbsp All-Purpose Flour
  • 1.2 litres Chicken Stock
  • 400 g Cooked Chicken shredded, rotisserie or leftover
  • 300 g Wild Rice Blend cooked separately, from ~100g uncooked
  • 250 ml Heavy Cream
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • Salt and Black Pepper to taste
  • Fresh Parsley small handful, for garnish

Equipment

  • 1 Large Pot for the soup base
  • 1 Medium Saucepan for cooking the rice separately
  • 1 Wooden Spoon for stirring the roux

Method
 

Prep
  1. Cook the Rice Separately Cook the wild rice blend according to package instructions in a separate pot. Set aside.
    Wild rice blend cooking in a steaming pot of water, prepared for a chicken and wild rice soup recipe.
Build the Soup
  1. Cook the Vegetables Melt butter in a large pot. Cook onion, carrots, and celery for 5 to 6 minutes. Add garlic for the final minute.
    Diced onions, carrots, and celery cooking with butter and minced garlic in a pot, prepared for a chicken and wild rice soup recipe.
  2. Make the Roux Sprinkle flour over vegetables, stir constantly for 1 to 2 minutes.
    Flour sprinkled over sautéed vegetables being stirred with a wooden spoon in a pot, prepared for a chicken and wild rice soup recipe.
  3. Add Stock Slowly stir in stock, add thyme and bay leaf. Simmer uncovered for 15 minutes.
    Stock being slowly whisked into a pot with vegetables, thyme, and a bay leaf, prepared for a chicken and wild rice soup recipe.
  4. Add Chicken and Rice Stir in shredded chicken and cooked rice. Simmer 5 more minutes.
    Shredded chicken and wild rice being stirred into a pot of steaming soup, prepared for a chicken and wild rice soup recipe.
Finish
  1. Add Cream Lower heat, stir in cream gently, warm through 2 to 3 minutes without boiling.
    Cream being gently poured and stirred into a pot of chicken and wild rice soup, prepared for a chicken and wild rice soup recipe.
  2. Finish Remove bay leaf, adjust seasoning, garnish with parsley.
    A bowl of creamy chicken and wild rice soup garnished with fresh parsley, prepared for a chicken and wild rice soup recipe.

Notes

Why is my soup too thick and starchy?
The rice likely cooked directly in the broth. Cook it separately and add it near the end for a better texture, especially as leftovers.
 Why did my cream curdle?
Added over heat that was too high. Lower the heat before stirring in cream and avoid a full boil afterward.
Storage: Refrigerate leftovers within 2 hours of cooking, or within 1 hour if room temperature is above 90°F (32°C). Store at 40°F (4°C) or below and use within 3–4 days. For best texture, store the rice separately from the soup base.
Reheat: Reheat gently on the stovetop or in the microwave, stirring for even heating. Continue until the soup and chicken reach 165°F (74°C) internally. Add extra stock or milk if the soup has thickened.
Raw chicken safety: If using raw chicken instead of cooked chicken, cook the thickest piece to 165°F (74°C) on an instant-read food thermometer before proceeding with the cream.