Creamy Chicken and Wild Rice Soup Recipe
Oh, this Creamy Chicken and Wild Rice Soup Recipe is one of those dishes that just feels like a warm hug on a chilly day. The rich creaminess combined with tender chicken and nutty wild rice hits all the right comfort food notes, making it perfect for cozy nights, casual family dinners, or even when you want to impress guests with something homey yet sophisticated. I’ve made this soup countless times, and each time it reminds me why it’s a go-to-not just because it s delicious but because it s surprisingly easy to pull together.
One of the things I love most about this Creamy Chicken and Wild Rice Soup Recipe is how versatile it can be. Whether you’re looking for a filling lunch, a satisfying dinner, or a make-ahead recipe that stays just as good the next day, this soup ticks all those boxes. You really can t go wrong with the balance of flavors and textures, and once you have the base down, it s easy to tweak it your way.
Why You’ll Love This Recipe
- Comforting and Hearty: This soup warms you up from the inside out with creamy broth and tender chicken.
- Simple Yet Flavorful: Uses easy-to-find ingredients that combine to create deep, satisfying flavors.
- Perfect for Meal Prep: Keeps well in the fridge and tastes even better the next day.
- Customizable: You can tweak veggies, seasoning, or swap chicken cuts for your preferences.
Ingredients You’ll Need
The magic behind this Creamy Chicken and Wild Rice Soup Recipe lies in the combination of fresh veggies, tender chicken, and the star-wild rice. Each ingredient brings a unique texture or flavor that balances the creamy broth beautifully. When shopping, look for quality chicken and, if you can, the fast-cook wild rice variety to keep things quick and easy.
- Boneless, skinless chicken breasts or thighs: I prefer breasts for their leanness, but thighs add extra juiciness and flavor.
- Kinders The Blend Seasoning (or garlic powder, onion powder, salt, and pepper): This seasoning mix packs a punch; if you don t have it, the spices work well together too.
- Avocado Oil (or neutral oil): Great for searing chicken because it has a high smoke point.
- Salted butter: Adds richness and helps create a luscious roux.
- Yellow onion: Diced small to build a flavorful base.
- Carrots: Thinly sliced for sweetness and texture.
- Celery stalks: Adds freshness and depth to the broth.
- Garlic cloves: Minced for that aromatic boost.
- All-purpose flour: Key to thickening the soup into that creamy consistency we love.
- Chicken broth: Use a good-quality broth to deepen the soup s flavor.
- Heavy cream: What makes the soup luxuriously creamy; don t skip this!
- Ben s Original Long Grain and Wild Rice (fast cook variety): If unavailable, regular wild rice will work but will need longer cooking and extra broth.
- Salt and pepper: To taste-season at the end to balance flavors perfectly.
Variations
I love making this Creamy Chicken and Wild Rice Soup Recipe my own by switching up veggies or playing with seasonings, and you can too! Whether you want it dairy-free, extra cheesy, or loaded with herbs, these variations let you customize your bowl of comfort.
- Dairy-Free Version: I swapped heavy cream for canned coconut milk once, and the soup still turned out creamy and delicious with a subtle tropical twist.
- Vegetable Boost: Sometimes I throw in chopped mushrooms or spinach near the end-adds color and nutrients without messing with the classic flavor.
- Spicy Kick: Adding a pinch of cayenne or a splash of hot sauce gives this soup a warming heat that I personally love during colder months.
- Cheesy Twist: Stir in shredded sharp cheddar in the last few minutes for a gooey, indulgent upgrade.
How to Make Creamy Chicken and Wild Rice Soup Recipe
Step 1: Season and Sear the Chicken
Start by seasoning your chicken generously with Kinders The Blend seasoning or your mix of garlic powder, onion powder, salt, and pepper. I don t usually measure-just make sure every piece has a nice coating. Heat avocado oil in a large pot over medium heat and sear the chicken about 4-5 minutes per side until golden but not fully cooked through. This step locks in flavor and juiciness. Once done, remove it from the pot and set aside to chop or shred later.
Step 2: Cook the Veggies and Build Your Base
In the same pot, add 1 tablespoon of butter, then toss in diced onions, sliced carrots, and celery. Cook these over medium heat for about 10 minutes until softened and sweet. Add minced garlic and stir for another minute-be careful not to let it burn! This vegetable base is where your soup s depth begins.
Step 3: Make the Roux and Add Liquids
Stir in the remaining butter until melted, then sprinkle the flour over the veggies. Mix well and cook for 3 minutes to get rid of the raw flour taste and form a roux-a fancy word for thickening base. Slowly pour in chicken broth and heavy cream while stirring constantly to prevent lumps. This is the moment your soup starts feeling rich and creamy.
Step 4: Add the Rice and Chicken Back In
Pour in the contents of both boxes of the fast-cook wild rice along with the seasoning packets they come with-that seasoning really amps up the flavor here. Add the cooked chicken back into the pot and stir everything together well to combine.
Step 5: Simmer Until Perfectly Thickened
Bring the soup to a gentle boil, then cover with a lid and reduce heat to a simmer. Let it cook gently for about 20 minutes, stirring occasionally to prevent sticking, until the rice is tender and the soup thickens nicely. The key here is patience-rushing this step can lead to undercooked rice or a thin broth. Season with salt and pepper to taste and you re ready to dive in!
Pro Tips for Making Creamy Chicken and Wild Rice Soup Recipe
- Use Fast-Cook Wild Rice: This cuts down the cooking time without sacrificing flavor or texture-trust me, patience is nice but I love a shortcut!
- Don t Skip the Roux: Cooking flour with butter for a few minutes ensures your soup thickens beautifully and prevents a raw flour taste.
- Ladle and Taste As You Go: Adjust salt, pepper, and seasoning gradually-this helps you avoid over-seasoning or bland spots.
- Add Broth If Too Thick: If your soup thickens while resting, just thin it out with more broth or water before serving.
How to Serve Creamy Chicken and Wild Rice Soup Recipe
Garnishes
I usually top my bowl with chopped fresh parsley for a pop of color and a fresh herbal note. Occasionally, I sprinkle a bit of crispy bacon or shredded cheddar cheese for extra indulgence. A small drizzle of good olive oil or a squeeze of lemon juice can also brighten up each spoonful.
Side Dishes
To round out the meal, I love serving this soup with warm crusty bread or garlic knots-perfect for dipping into that creamy broth. A simple green salad with a tangy vinaigrette balances the richness nicely and adds a fresh crunch.
Creative Ways to Present
For special dinners, I ve ladled this soup into mini bread bowls-everyone raves about that rustic yet elegant touch. You might also use charming mason jars for a picnic or pack it in thermos containers for a cozy lunch on the go.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store leftovers in an airtight container in the fridge for up to 3 days. I always let it cool to room temperature before refrigerating to keep flavors fresh and textures intact.
Freezing
I ve frozen this soup successfully in portion-sized containers for up to 2 months. Just be mindful that the cream and rice can change texture a bit after freezing, so stir well after thawing and consider adding a splash of broth or cream when reheating.
Reheating
When reheating, I prefer the stovetop on low heat, stirring often to prevent burning. If it thickens too much, I add a little chicken broth to loosen it up. Microwave works fine too-just heat in short intervals and stir in between.
FAQs
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Can I use brown rice instead of wild rice in this recipe?
Yes, you can substitute brown rice, but keep in mind it will require a longer cooking time and more liquid to fully cook. Using the fast-cook wild rice variety keeps things quick and ensures the texture stays just right.
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Is it possible to make this soup in a slow cooker?
Definitely! You can brown the chicken and sauté the veggies first, then add everything to the slow cooker with the broth, cream, and rice. Cook on low for about 4-6 hours, but add the cream toward the end to prevent curdling.
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What can I use if I don t have heavy cream?
You can substitute heavy cream with half-and-half or a mix of milk and butter, but the soup won t be quite as rich or thick. Alternatively, coconut milk can work for a dairy-free option with a different flavor profile.
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How do I prevent the soup from getting too thick after refrigeration?
Rice tends to soak up liquid when chilled, thickening the soup. When reheating, simply add a splash of chicken broth or water and stir to reach your desired consistency.
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Can I prepare this soup ahead of time?
Yes, this Creamy Chicken and Wild Rice Soup Recipe actually tastes better after sitting for a few hours or overnight as the flavors meld beautifully. Just store it covered in the fridge and reheat gently before serving.
Final Thoughts
I honestly can t recommend this Creamy Chicken and Wild Rice Soup Recipe enough-it s one of those wonderful dishes that feels like it was made just for you after a long day. The blend of creamy, savory, and hearty components never fails to comfort, and it s easy enough to whip up on a weeknight or fancy enough to share with friends. Give it a try, and I bet it ll become one of your favorite soups too!
Print
Creamy Chicken and Wild Rice Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This creamy chicken and wild rice soup is a comforting, hearty dish perfect for chilly days. Tender chicken breasts are seasoned and sautéed, then simmered with wholesome vegetables, wild rice blends, and a rich creamy broth to create a flavorful and satisfying meal. The recipe uses a fast-cook wild rice blend to reduce cooking time while still delivering the nutty texture and flavor of wild rice. Easily prepared on the stovetop, this soup is both nourishing and delicious.
Ingredients
Chicken
- 1 lb Boneless, skinless chicken breasts or thighs, cut into thin filets (about 2 large breasts sliced in half)
- Kinders The Blend Seasoning or garlic powder, onion powder, salt, and pepper for seasoning
- 2 tbsp Avocado Oil or any neutral oil, for cooking the chicken
Soup Base
- 4 tbsp Salted Butter, divided
- 1 Yellow Onion, diced
- 3 Carrots, sliced
- 2-3 Celery Stalks, sliced
- 5-6 Garlic Cloves, minced
- 3 tbsp All purpose flour
- 4 cups Chicken Broth
- 2 cups Heavy Cream
- 2 (6.2 oz) boxes Ben’s Original Long Grain and Wild Rice (fast cook variety), including seasoning packets
- Salt and pepper to taste
Instructions
- Season the Chicken: Coat the chicken filets evenly with Kinders The Blend seasoning or a mix of garlic powder, onion powder, salt, and pepper to your taste.
- Cook the Chicken: Heat 2 tablespoons of avocado oil in a large pot over medium heat. Sear the chicken pieces for about 4-5 minutes per side until fully cooked. Remove the chicken from the pot and set aside. Chop or shred into bite-sized pieces.
- Sauté Vegetables: In the same pot, add 1 tablespoon of butter. Stir in the diced onion, sliced carrots, and celery. Cook for about 10 minutes until the vegetables soften. Add the minced garlic and cook for an additional minute until fragrant.
- Create the Roux: Add the remaining 3 tablespoons of butter to the pot. Once melted, sprinkle in the all-purpose flour and stir continuously for about 3 minutes to cook out the raw flour taste, creating a roux.
- Add Liquids and Rice: Slowly pour in the chicken broth and heavy cream while stirring to prevent lumps. Stir in the contents of both rice boxes including the seasoning packets. Return the chopped chicken to the pot and mix well.
- Simmer the Soup: Bring the mixture to a gentle boil, then cover the pot with a lid and reduce the heat to a low simmer. Cook for approximately 20 minutes, stirring occasionally, until the rice is fully tender and the soup has thickened.
- Season and Serve: Taste and adjust salt and pepper as needed. Serve the soup hot and enjoy the comforting flavors.
Notes
- If you cannot find the fast-cook wild rice blend, regular wild rice can be used but extend the simmer time to about 30 minutes and increase chicken broth by approximately 2 cups to accommodate longer cooking.
- If the soup becomes thicker than desired, simply add extra chicken broth to reach your preferred consistency. The soup will continue to thicken as it stands.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave, adding a bit of liquid as needed because the rice will absorb moisture over time.
