I’m so excited to share my Creamy Chicken and Wild Rice Soup recipe with you! This soup is cozy, rich, and hearty — think classic chicken soup vibes but creamier, with nutty wild rice for texture and a little lemon zest to brighten every spoonful.
Level: Easy
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: ~5 servings
Course: Soup
Cuisine: American
If you love chicken soup but want something a little more substantial, this is it. We use a wild rice blend instead of noodles for a chewy, slightly sweet bite, and a simple milk-and-cream-based sauce (a béchamel-style step) to make the broth silky. I like to cook the rice separately so the grains keep their texture, then add them at the end so nothing gets mushy. The result is warm, filling, and just the kind of bowl I reach for when I want comfort food that still feels thoughtful.
How to Make Creamy Chicken and Wild Rice Soup
Here’s the high-level idea before we get into the exact steps: cook the rice, simmer chicken and vegetables in broth, make a quick butter+flour thickener with milk and cream, then combine everything with a touch of lemon zest to lift the flavors.
• Cook wild rice blend per package directions.
• Sauté onion, carrots and celery in butter; add garlic.
• Add broth, herbs and chicken; simmer until chicken is cooked, then shred.
• Make a butter+flour roux, whisk in milk and cream until thick.
• Stir the creamy mixture into the pot with shredded chicken and cooked rice, finish with lemon zest and serve.
Ingredients
• 3/4 cup uncooked wild rice blend (or your preferred wild rice mix)
• 1 cup yellow onion, chopped (about 1 small onion)
• 1 cup carrots, diced (about 2 medium carrots)
• 1 cup celery, diced (about 3 ribs)
• 7 Tbsp unsalted butter, divided (1 Tbsp + 6 Tbsp)
• 1 large garlic clove, minced (about 1 1/2 tsp)
• 4 1/2 cups low-sodium chicken broth
• 1/4 tsp each dried thyme, marjoram, sage and rosemary (or 1 tsp fresh of any combined)
• Salt and fresh ground black pepper, to taste
• 1 lb boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 1/2 cups milk (whole or 2% — avoid skim)
• 1/2 cup heavy cream (or half-and-half)
• 1 tsp lemon zest (about half a lemon)
Notes: Use Lundberg or a good wild rice blend if you can. If you prefer chicken thighs, they work — they may need a few extra minutes to cook.
Directions
- Start the rice: Cook the wild rice blend according to package directions. Wild rice can take 35–45 minutes; beginning it first lets it finish around the same time as the soup. Drain and set aside.
- Cook the aromatics: Halfway through the rice cooking (or once rice has about 20–25 minutes left), melt 1 Tbsp butter in a large pot over medium heat. Add the chopped onion, carrots and celery and sauté 4 minutes until softened. Add the minced garlic and cook 30 more seconds until fragrant.
- Add broth and chicken: Pour in the chicken broth. Stir in thyme, marjoram, sage and rosemary. Season with a little salt and pepper. Increase heat to medium-high, add the chicken breasts, bring to a simmer, then lower heat to medium-low. Cover and simmer 12–16 minutes, or until chicken is cooked through (internal temp 165°F). Rotate the breasts once if they aren’t fully submerged.
- Shred the chicken: Remove the chicken to a cutting board and let rest 5 minutes, then shred into bite-size pieces. Keep the soup covered and warm.
- Make the creamy thickener (béchamel-style): In a separate medium saucepan, melt the remaining 6 Tbsp butter over medium heat. Add the 1/2 cup flour and cook, whisking constantly, about 1½ minutes — this cooks off the raw flour taste. Slowly whisk in the milk; once combined, whisk in the heavy cream. Continue stirring until the mixture thickens (about 3–5 minutes). Remove from heat.
- Assemble the soup: Stir the milk/cream mixture into the soup pot with the broth and vegetables. Add the shredded chicken and cooked wild rice. Stir gently to combine. Add the lemon zest and taste for seasoning; adjust salt and pepper as needed.
- Finish and serve: Let the soup warm through (don’t boil once dairy has been added). Ladle into bowls and enjoy.
Process Details
• Why cook the rice separately? Wild rice takes longer than the chicken and keeps a firmer texture when cooked apart. If you add it too early to the soup it can soak up liquid and become soft and mushy.
• What is the butter+flour step for? That’s a simple roux — flour cooked in butter — which thickens the milk and cream so the soup becomes silky instead of watery. Think of it like glue that helps everything coat your spoon.
• Why not boil after adding milk and cream? High heat and boiling can make dairy separate (curdle). Keep the soup at a gentle simmer once the milk mixture is in.
• What does lemon zest do? It adds a tiny bright note that balances the creaminess and brings out the herbs — you’ll notice it as a subtle lift, not a lemony taste.
• Using leftover or rotisserie chicken: If you have pre-cooked chicken, add it at the end just to warm — it keeps the meat tender.
Tips for Success
• Avoid curdling: Heat the milk mixture slowly and don’t let the finished soup boil. Stir often.
• Thickness control: If the soup becomes too thick, thin with a little extra chicken broth or milk until you like the consistency.
• Gluten-free option: Replace the flour with cornstarch: whisk 2–3 Tbsp cornstarch into a little cold milk to make a slurry, then stir into the hot soup and simmer until it thickens. (Cornstarch needs less volume than flour.)
• Check salt last: Some broths and pre-cooked chickens are salty — taste before adding extra salt.
• Add-ins: Sliced mushrooms, a handful of chopped fresh spinach at the end, or a few frozen peas stirred in near the finish are all nice variations.
Serving Ideas
• Ladle over crusty bread or serve with buttery dinner rolls for dipping.
• Serve with a crisp green salad or simple buttered noodles on the side.
• Top bowls with fresh chopped parsley or a small squeeze of lemon if you like more brightness.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring so it heats evenly.
• Freezing: I don’t recommend freezing this soup because dairy and the texture of cooked rice don’t always survive freezing and thawing well — the cream can separate and the rice can get mushy.
Nutrition Info (Approximate per Serving)
• Calories: ~540 kcal
• Fat: ~29 g
• Saturated Fat: ~17 g
• Carbohydrates: ~38 g
• Fiber: ~4 g
• Protein: ~31 g
• Sodium: varies by broth used
(These are estimates — exact values depend on brands and portion sizes.)
This Creamy Chicken and Wild Rice Soup is a bowl of comfort that’s still thoughtful — the wild rice gives texture, the béchamel-style cream makes the broth silky, and the lemon zest keeps it from feeling too heavy. I make a pot when I want something filling that still feels homemade and a little special. I hope you enjoy making it as much as I do — and that it becomes one of your go-to soups on chilly nights.
