Creamy chicken and wild rice soup recipe is packed with vegetable, creamy broth, and flavorful herbs. It’s the perfect soup for simmering on these chilly evenings.
I am often asked how I have the motivation and energy to cook three meals a day, from scratch, every single day.
It can really seem like a lot – especially when it comes to the dishes – but eating ‘real’ food is very important to our family.
There have been a few tricks that I have learned to make things easier. For instance, we frequently rely on leftovers.
I love making a few whole chickens at a time, then saving the meat for later meals like southwest chicken salad, sourdough chicken pot pie, or a quick soup.
During the fall and winter months (also knows as soup season around these parts), you will often find a pot of soup or chili bubbling away on the stove all day long.
We eat it for lunch and dinner. If someone is hungry between meals, they can grab a ladle of soup.
This homemade soup tastes the best when it has had opportunity to sit for a while. Simmer away on the stove for a few hours, if you so desire.
It is a seriously delicious meal, and one of my favorite soups for a cold day. You will want to print the recipe off to make it over and over again.
There’s so much flavor packed into this rich, creamy chicken soup. It is so filling, but I highly recommend serving it with a side of crusty bread. Nothing beats dipping warm sourdough bread, smothered with butter, into your hot soup. Nothing.
Yum.
Tips
- You can use homemade or store-bought chicken broth. I highly recommend making your own bone broth. Not only does it taste better, but it is packed full of trace minerals and healthy collagen. It is a much more satisfactory product overall.
- You can use fresh herbs if you have them in your garden.
- The longer the soup sits, the more the flavors develop. So if you’re able to make it earlier in the day and have it sit for several hours before reheating it, the lemon flavors really come out best. Store in the fridge or continue to simmer on the stove.
- Use organic lemon, if possible, when you’re using the zest.
- Make a double batch to have leftovers all week.
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Creamy Chicken Wild Rice Soup Ingredients
Butter – or olive oil
Carrot
Celery
Onion
Salt and black pepper
Hearty wild rice blend – If you do not have wild rice you could also substitute with white rice or brown rice.
Chicken stock or broth: I like to use homemade broth because it is inexpensive and super healthy. Try this Instant Pot recipe.
Seasonings: dried rosemary, thyme, celery seed, bay leaves (optional)
Boneless skinless chicken breasts (about 12 oz) cut into small cubes. Could also substitute with skinless chicken thighs.
Lemon – Juice and zest. This adds a bright and fresh flavor to the soup.
Whole milk
Whipping cream: Could also use heavy cream or light cream.
To Thicken:
Butter
Flour – all-purpose flour, einkorn. You could also make this gluten free by making a cornstarch slurry out of water and cornstarch.
Tools you may need:
Knife
Cutting board
Measuring cups and spoons
FAQ:
Can you make this soup gluten free?
Yes. Instead of making the flour and butter roux, create a cornstarch slurry. You’ll need 1-2 tbsp of cornstarch with a few tablespoons of cool water. Stir until the cornstarch is dissolved.
Add a little bit of the cornstarch slurry to the bubbly soup a few minutes before serving. Stir and allow it to come to a simmer, and watch it thicken. Keep adding a little more slurry until it reaches the thickness you prefer.
Can you make it in the slow cooker?
Yes. Add all of the ingredients (except for the flour, butter, cream, and milk) to the slow cooker. I would recommend leaving the chicken breasts whole. Cook on low for five hours. Take out chicken and shred. Add it back to the slow cooker.
Create the roux in a separate pot and add it to the slow cooker. Add the cream and stir until soup has thickened. Serve.
Can you make this in the Instant Pot or pressure cooker?
Press the sauté setting. Add butter, carrots, celery and leek (or onion) and cook until the vegetables are tender.
Add the chicken broth, diced chicken, wild rice, salt, pepper, rosemary, thyme, celery seed, and bay leaf.
Place the lid on, and lock. Select High Pressure. Adjust time to 5 minutes cook time and start.
Allow the pressure cooker to cook and then when the timer goes off, allow it to natural release for 5-10 minutes. Switch to venting to quick release the rest of the pressure.
Create the roux in a separate pot. Turn the IP to sauté, add to the flour mixture to the simmering soup. Whisk until dissolved.
Turn off the IP at add remaining ingredients .
How To Make Chicken And Wild Rice Soup
In a large pot over medium heat, melt butter. Add carrots, celery and leek (or onion) and cook until the vegetables are tender. Cooking the vegetables first, before adding stock, adds a lot of flavor.
Season with salt and pepper.
Add the wild rice, chicken stock, rosemary, thyme, celery seed, and bay leaf.
Raise the heat slightly to allow soup to simmer, covered, for 20 minutes.
Add chicken pieces, simmer for approximately 20 minutes more until chicken is cooked and rice is tender.
To finish the soup, add zest of one lemon and lemon juice, whole milk, and cream. Season with more salt and pepper to taste.
To thicken the soup, melt 1⁄4 cup of butter in a separate small pot and whisk 1⁄4 cup of flour into it and stir for a minute or two.
Add this flour mixture to the soup to thicken. Repeat if you like your soup extra thick.
Bring the creamy wild rice soup back up to temperature and serve with fresh thyme sprinkled on top.
Storage:
Place in an airtight container in the fridge for up to two days.
Unfortunately, this soup doesn’t freeze well due to it containing cream and rice. The cream may curdle and the rice can get mushy.
Find More Recipes Straight From The Farmhouse
- Roasted Butternut Squash Soup
- Sourdough Dinner Rolls
- Sourdough Oven-Fried Chicken
- Round Steak With Caramelized Onions And Mushrooms
- Stuffed Bell Peppers
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Creamy Chicken And Wild Rice Soup
Creamy chicken and wild rice soup is a vegetable, bone broth, and herb-filled meal. It's the perfect soup for simmering on these chilly evenings.
Ingredients
- 2 tbsp butter
- 2 cups carrot, chopped
- 1 cup celery, chopped
- 2 large onions sliced
- Salt and pepper
- 1⁄2 cup wild rice
- 4 cups chicken stock (preferably home made)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp celery seed
- 2 bay leaves (optional)
- 2 chicken breasts (about 12 oz) cut into small cubes
- Zest of one lemon
- 3 tbsp lemon juice
- 1 cup whole milk
- 2 cups whipping cream or light cream
- To Thicken:
- 1⁄4 cup butter
- 1⁄4 cup flour
Instructions
- In a large pot, cook carrot, celery, and leek in the melted butter over medium heat until the vegetables are tender.
- Season with salt and pepper. Add the wild rice, chicken stock, rosemary, thyme, celery seed, and bay leaves.
- Raise the heat slightly to allow soup to simmer, covered, for 20 minutes.
- Add chicken pieces, simmer for approximately 20 minutes more until chicken is cooked and rice is tender.
- To finish the soup, add zest of one lemon and lemon juice, whole milk, and cream. Season with more salt and pepper to taste.
- To thicken the soup, melt 1⁄4 cup of butter in a separate small pot and whisk 1⁄4 cup of flour into it and stir for a minute or two.
- Add this flour and butter paste to the soup to thicken. Repeat if you like your soup extra thick.
- Bring the soup back up to temperature and serve with fresh thyme sprinkled on top.
Notes
I highly recommend using homemade bone broth for superior flavor and nutrition.
The longer the soup sits, the more the flavors develop, so if you’re able to make it earlier in the day and have it sit for several hours in the fridge before reheating it, the lemon flavors really come out best.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 456Total Fat: 36gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 119mgSodium: 367mgCarbohydrates: 21gFiber: 3gSugar: 9gProtein: 13g
Shannon says
Good morning. This soup sounds delicious! However, could you clarify something please? In the post you said cornstarch would be used, but the recipe says flour and doesn’t mention cornstarch. Just wandering which is correct?
Thanks!
Catherine says
Hi,
I think she wrote that if you prefer to make this recipe gluten-free, you can use cornstarch mixed with a little water instead of the roux composed of flour and butter.
Carin Chapman Utt says
WHERE HAS THIS SOUP BEEN ALL MY LIFE!
I made this soup for my family last night and it was oh so yum! We are vegetarian so I left out the chicken, of course, and used veggie broth instead of the bone broth, and added corn. It just so happened that I had just cleared out a ton of leaks and carrots from my fall garden so those were super fresh! This was so satisfying and delicious! The lemon juice and zest kept it from tasting like just every other ‘cream of’ soup! This ones a winner and is definitely going into my rotation. Thank Lisa!!
Kelly says
If you are making the gluten free version, you have to find a gluten free cornstarch. Many grocery stores do not carry it and off-the-shelf, generic cornstarch often contains gluten. You can also try arrowroot powder for the same effect.
Colleen says
Hi! This soup has my mouth watering!
if wanting to make gluten free with arrowroot starch instead of cornstarch would it be exact same measurement as cornstarch?
Thanks for your help!
Meg Lowrie says
Made this soup 3 times now and plan to make it a family classic! The added lemon and soup texture is perfect! 5 stars!
Ashley Chrisfield says
Which dairy-free option would you suggest for the whole milk and heavy whipping cream?
Loni says
I made this with turkey bone broth and meat leftover from thanksgiving and added mushrooms. So good!
Amy says
I don’t see leek in the ingredients but Instructions 1. states to cook leek with carrots etc. I just wanted to be sure of amount because I’m not very familiar with leek and cooking it (ha, not much of a cook). I’ve seen them in store though so not all hope is lost. Thank you for the clarification in advance and can’t wait to make this!
Lisa says
You can use leeks instead of onions in the recipe or a combination of both! The recipe calls for two large onions, so you would just want to eyeball about that amount of a mixture of the two or just of leeks. It’s honestly a taste preference!