Creamy Chicken Wild Rice

I still remember the first chilly evening I made this creamy chicken wild rice soup. The warmth from the pot, the inviting aroma of herbs and sautéed vegetables filling the kitchen, instantly made the house feel like home.

One time, unexpected guests arrived just as I had simmered the soup to perfection. The ease of warming up this dish and the glowing smiles I got made it an instant favorite in our home.

Ingredients

• Unsalted butter: I always choose unsalted to control the saltiness and get that rich buttery flavor without overpowering the soup.
• Boneless, skinless chicken breasts or thighs: Thighs add extra moisture, but breasts keep it lean; dice them small so they cook evenly.
• Low-sodium chicken broth: Using low-sodium lets you adjust seasoning as you go without risking it being too salty.
• Onion, carrots, celery, mushrooms: These veggies create a flavorful base, and chopping them finely helps everything soften nicely while cooking.
• Garlic: Minced fresh garlic gives that subtle punch; don’t skip or substitute with powder here.
• Wild rice: Rinse well to remove any bitterness, and it adds a wonderful earthy note and chewy texture.
• All-purpose (or gluten-free) flour: Used to thicken the soup gracefully; gluten-free works just as well if needed.
• Whole milk and heavy cream: The creamy base that makes this soup decadently smooth and comforting.
• Dried thyme, parsley, bay leaf: These herbs build up flavor layers that really bring the soup to life.
• Salt and black pepper: Season gradually to taste.
• Fresh parsley (optional): A fresh sprinkle at the end brightens everything up and adds color.

Instructions

Get Everything Ready:

Gather all your ingredients and have them chopped and measured so the cooking flows smoothly.

Start with the Base:

Melt the butter in a large pot over medium heat and add the onion, carrots, celery, and mushrooms. You’ll see them soften and start to release their lovely aromas after about 5–6 minutes.

Garlic Time:

Stir in the minced garlic and let it cook just around a minute until fragrant—not browned, just that enticing scent.

Adding the Chicken:

Throw in the diced chicken and cook for 4–5 minutes until lightly browned on the outside but still juicy inside.

Flour Magic:

Sprinkle the flour over the mixture while stirring continuously. This step is key to getting rid of any raw flour taste and thickening the broth nicely.

Broth and Herbs:

Slowly pour in the chicken broth, stirring constantly to dissolve the flour smoothly into a creamy base. Then add the wild rice, thyme, parsley, bay leaf, salt, and pepper.

Simmer Time:

Bring everything to a boil, then reduce heat to low, cover, and let it simmer gently for 35–40 minutes until the rice is tender and the chicken cooked through.

Finishing Touches:

Remove the bay leaf, stir in the milk and cream, and simmer uncovered for another 5–10 minutes until the soup thickens just the right amount.

Final Taste Check:

Give your soup a taste and adjust the seasoning if needed. Ladle into bowls and sprinkle with fresh parsley if you like.

Save

This soup quickly became more than just dinner; it was comfort on a plate after a long day and a reminder that simple ingredients can create moments of joy and warmth.

Keeping It Fresh

Leftovers taste even better the next day as the flavors meld deeply. Just store in an airtight container and reheat gently on the stove — it’s the perfect make-ahead meal that waits for you.

When You're Missing Something

If you’re out of wild rice, a blend of brown rice and long-grain white rice can work in a pinch, though the texture and earthiness will differ slightly.

Serving Ideas That Clicked

This soup pairs wonderfully with rustic bread or a crisp green salad to round out the meal.

• Sprinkle with extra fresh herbs just before serving for a bright touch.
• Consider adding a squeeze of lemon juice or a sprinkle of grated cheese as a finishing twist.
• Leftover soup freezes well if you want to keep some ready for busy nights.

Save

Thanks for hanging out with me today and sharing in this cozy recipe. I hope your kitchen fills with warmth and happy memories every time you make this soup.

Recipe FAQs

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts or thighs provide tender, flavorful pieces that cook evenly within the creamy broth.

→ Can I substitute the wild rice?

Yes, wild rice blends or similar grains can be used; however, cooking times may need adjustment to ensure tenderness.

→ How do I achieve the creamy texture?

A mixture of flour, milk, and heavy cream stirred in during cooking creates the rich and velvety consistency.

→ What vegetables enhance the flavor best?

Onions, carrots, celery, and mushrooms are sautéed to soften and deepen the soup’s savory profile.

→ How can I make it dairy-free?

Replace milk and cream with full-fat coconut milk and use olive oil instead of butter for a dairy-free variation.

→ Are there seasoning tips for better flavor?

Thyme, parsley, bay leaf, salt, and black pepper balance the flavors nicely. Fresh parsley adds a bright finish.