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.
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.
During the fall and winter months, 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 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, so 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 and wild rice soup. It is so filling, but I highly recommend serving it with a side of sourdough bread. Nothing beats dipping warm sourdough bread, smothered with butter, into your hot soup. Nothing.
Tips For Making Creamy Chicken And Wild Rice Soup:
- You can use homemade or store-bought 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.
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Tools you may need:
Measuring cups and spoons
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.
How To Make Chicken And Wild Rice Soup
- In a large pot, cook carrot, celery and leek (or onion) in the melted butter over medium heat 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 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.
How To Store Chicken and Rice Soup:
Place in an air-tight 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.
- 2 tbsp butter
- 2 cups carrot, chopped
- 1 cup celery, chopped
- 2 cups leek (white parts) (or two 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
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.
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: 1
Amount Per Serving: Calories: 449Total Fat: 36gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 119mgSodium: 362mgCarbohydrates: 20gFiber: 2gSugar: 8gProtein: 13g