Name: Creamy Chicken and Wild Rice Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: ½ cup onion (diced); ½ cup celery stalk (diced); ½ cup carrots (thinly sliced); 2 cloves garlic (minced); ½ tablespoon fresh thyme (chopped); 2 sprigs rosemary; 1 ½ tablespoon olive oil; 5 cups chicken stock; ¼ cup heavy cream; 1 tablespoon lemon juice; 1 ½ cups cooked and shredded chicken (like rotisserie); ½ cup wild rice mix (I recommend Lundberg’s Wild Blend®); 2 tablespoons cornstarch; Salt and pepper (to taste); 1 teaspoon cayenne pepper (optional)

There’s something about a bowl of cozy soup that just hits the spot, and this Creamy Chicken and Wild Rice Soup Recipe does exactly that. It’s rich and silky, with those chewy wild rice grains and tender chicken blending perfectly into a comforting, homey dish you’ll want to come back to again and again.

A white bowl filled with creamy chicken and wild rice soup is centered on a white marbled surface. The soup has multiple layers: the base is a pale creamy broth with a smooth texture, mixed with shredded white chicken pieces, bright orange carrot chunks, and dark wild rice grains scattered throughout. Fresh green herbs are sprinkled on top as garnish. A silver spoon with a textured handle is dipped into the bowl, lifting a spoonful of soup, showing the mix of ingredients clearly. Around the bowl are small white dishes holding lemon slices, garlic bulbs, peppercorns, and herbs, with a red cloth napkin partly visible on the left side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken and Wild Rice Soup Recipe
Top Tip
How to Serve Creamy Chicken and Wild Rice Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken and Wild Rice Soup Recipe

Why You'll Love This Recipe

I remember the first time I made this soup during a chilly weekend, and it instantly became a kitchen staple. It’s so much more than just chicken soup—it’s a hearty, flavorful experience that warms you from the inside out.

Deep, comforting flavors: Fresh herbs and a touch of cayenne pepper give this soup a lovely, balanced complexity.
Perfectly creamy texture: The cornstarch slurry and heavy cream create just the right amount of silkiness without heaviness.
Wild rice adds a delightful chew: It’s an upgrade from regular rice or noodles, with a nutty flavor and satisfying texture.
Effortless make-ahead meal: It reheats beautifully, making weeknight dinners or lunches a breeze.

Ingredients & Why They Work

Every ingredient in this soup plays a role—from the fresh aromatics to the creamy finish. These elements come together to create a deeply satisfying and nourishing bowl.

Flat lay of fresh diced onion in a small white ceramic bowl, diced celery stalks in a matching bowl, thinly sliced carrots arranged neatly on a white plate, two peeled garlic cloves beside a small pile of chopped fresh thyme, two vibrant rosemary sprigs laid flat, a small white bowl filled with golden olive oil, a small white bowl containing wild rice mix, cooked shredded chicken piled softly on a white ceramic dish, a small white bowl with white cornstarch powder, a small white bowl holding creamy heavy cream, a whole fresh lemon sliced in half showing bright yellow flesh, and two whole brown eggs with clean shells placed symmetrically, all ingredients arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Gives a fruity, subtle base flavor and helps soften the veggies without overpowering.
Onion, celery, carrots: The classic mirepoix combo that builds a rich, savory foundation.
Garlic: Adds warmth and depth; mince it finely so it melds beautifully into the broth.
Fresh thyme & rosemary: These herbs brighten the soup with their fragrant earthiness; don’t skip fresh if you can.
Chicken stock: The soul of the soup—using a good quality or homemade stock really elevates the flavor.
Wild rice mix: I highly recommend Lundberg’s Wild Blend® for its great texture and nutty aroma.
Cooked shredded chicken: Rotisserie chicken works wonderfully to save time and boost flavor.
Cornstarch: Acts as the perfect thickening agent to give that creamy, luscious consistency.
Heavy cream: Adds richness and smoothness without making the soup too heavy.
Lemon juice: That final splash of brightness that lifts all the flavors—don’t skip it!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tweak this soup depending on what I have on hand or the season. You can easily make it your own by swapping herbs or adding veggies you love. It’s forgiving and flexible, which is one reason I keep coming back to it.

Variation: Once, I added some diced mushrooms and a splash of white wine during the sauté stage to boost umami—it turned out fantastic!
Dairy-free option: Try coconut cream instead of heavy cream, and use a cornstarch slurry with water to keep the silky texture.
Spicy kick: If you like heat, I sometimes bump up the cayenne or add a pinch of smoked paprika for warmth.
Vegetable boost: Frozen peas or chopped kale stirred in during the last few minutes make it even heartier and colorful.

Step-by-Step: How I Make Creamy Chicken and Wild Rice Soup Recipe

The image shows a black pot filled with a layered soup mix. The bottom layer is a clear yellow broth with small chunks of orange and light green vegetables and some herbs sprinkled throughout. On top of the broth, there is a pile of shredded white chicken pieces on one side and a mound of mixed wild rice with red, black, and white grains beside it. The pot is placed on a wooden surface with scattered sprigs of green herbs and small bowls of spices and lemon slices around it, all set against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies Until They Glow

Start by heating olive oil in a large Dutch oven over medium-high heat until it shimmers—don’t let it smoke, but get it hot enough to soften your diced onion, celery, and sliced carrots. Sauté these for about 5 minutes; you want the veggies softened but still bright in color. This step builds your soup’s flavor base, so don’t rush it.

Step 2: Add Garlic, Herbs, and Seasoning

Next, stir in the minced garlic, fresh thyme, and rosemary sprigs. Let them cook just 30 to 60 seconds until fragrant—this keeps the garlic from burning and turning bitter. Season generously with salt, pepper, and cayenne pepper if you like a gentle spicy kick. The herbs will infuse the broth beautifully as it simmers.

Step 3: Pour in Stock and Wild Rice, Then Simmer

Pour in the chicken stock, reserving a bit aside for your cornstarch slurry later. Use a wooden spoon to scrape up those golden bits stuck to the pot—they hold tons of flavor. Add the wild rice and shredded chicken, then bring everything to a gentle boil before lowering to medium-low heat. Let it simmer, uncovered, for 40 to 50 minutes, stirring occasionally. The rice should be tender but still have a little chew.

Step 4: Thicken and Finish with Cream and Lemon

While the soup simmers, whisk the reserved chicken stock with cornstarch to make a smooth slurry. Once the rice is ready, stir in the slurry and heavy cream. Simmer for 3 to 5 minutes until the soup thickens just enough to lightly coat a spoon with a glossy finish. Don't add the slurry all at once—add gradually for perfect control. Turn off the heat and stir in fresh lemon juice for that bright finishing touch. Taste and adjust seasoning as needed.

Top Tip

After making this soup countless times, I’ve learned a few tricks that really make it shine. Paying attention to timing and seasoning at each stage makes a huge difference in the final bowl.

Don’t rush the rice: Wild rice takes time and benefit from slow simmering to develop chewy texture without becoming mushy.
Reserve stock for slurry: Always save that splash of stock before adding it all in—it blends seamlessly with cornstarch without lumps.
Season gradually: Salt and pepper taste different as you cook; keep adjusting near the end after adding cream and lemon.
Lemon juice magic: That last splash brightens the whole soup and balances richness beautifully—don’t skip it!

How to Serve Creamy Chicken and Wild Rice Soup Recipe

Creamy Chicken and Wild Rice - Serving Suggestion

Garnishes

I like to top my bowl with a sprinkle of freshly chopped parsley or thyme leaves for a pop of green and freshness. Sometimes I add a few crunchy homemade croutons or a dusting of grated Parmesan cheese—it adds a lovely savory saltiness and texture contrast.

Side Dishes

Crusty bread or warm sourdough rolls are my go-to companions for this soup—perfect for dipping into those creamy, herb-infused spoonfuls. A simple mixed green salad or roasted Brussels sprouts round out the meal nicely when I want something light on the side.

Creative Ways to Present

For a special dinner, I love serving this soup in hollowed-out mini pumpkins or large bread bowls—it’s festive and cozy, plus everyone gets their own little edible serving vessel. Garnish with extra herbs and a swirl of cream for an inviting finish.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 4 days. Because the rice absorbs liquid as it sits, you might find it a bit thicker when reheated—just loosen it with a splash of warm chicken stock or water.

Freezing

This soup freezes well, but I recommend freezing it before adding the cream and slurry. When thawing and reheating, stir in the cream and cornstarch slurry fresh to keep that perfect creamy texture you want.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Add your reserved slurry and cream near the very end, and finish with a squeeze of lemon to brighten up the flavors again before serving.

Frequently Asked Questions:

Can I use regular white or brown rice instead of wild rice?

You can substitute white or brown rice, but the texture and flavor will differ—wild rice offers that unique nutty flavor and chewy bite that makes the soup special. If you use other rice, cook times might be shorter, so adjust simmering accordingly.

What do I do if my soup gets too thick?

Simply thin it out by stirring in a little warm chicken stock or water until you reach your desired consistency. Adding liquid a little at a time helps you control the texture perfectly.

Can I make this soup vegetarian?

Yes! Use vegetable stock and swap the chicken for hearty mushrooms or tofu for protein. Just keep the wild rice and veggies the same for a deliciously satisfying vegetarian version.

How long does the soup keep in the fridge?

Properly stored in an airtight container, this soup lasts up to 4 days in the refrigerator. Always reheat gently and adjust thickness as needed before serving.

Final Thoughts

This Creamy Chicken and Wild Rice Soup Recipe holds a special place in my heart because it balances comfort with fresh, vibrant flavors so beautifully. I’m confident you’ll find it just as satisfying and versatile as I do—whether you’re cozying up on a chilly afternoon or need a make-ahead meal that feels like a warm hug. Give it a try, and I bet it’ll become your go-to soup too.