This Creamy Chicken and Wild Rice Soup is the perfect meal on a cold day. You’ll love this deliciously thick soup that’s full of tender chicken, flavorful rice, and tons of veggies.
For more tasty chicken dishes, you should try our yummy mini chicken pot pies (video) and crispy air fryer chicken tenders.
The Best Creamy Chicken and Wild Rice Soup
This Creamy Chicken and Wild Rice Soup is so delicious and filling. Tender chicken in a thick, creamy soup with tasty wild rice is the perfect meal during the winter months. The perfectly cooked vegetables contribute lots of flavor. With some added seasoning, this scrumptious homemade soup is just what you’re craving. This recipe is easy to follow and you’ll be able to spoon this deliciousness up in less than an hour, from start to finish.
What you’ll need for this recipe
This Chicken and Wild Rice soup is made with Boneless skinless chicken thighs, Olive oil, Wild Rice Blend, All-purpose flour, Chicken broth and Heavy Cream. The vegetables that are added include Yellow onion, Carrots, Celery, Garlic cloves, and Baby Bella mushrooms. For seasoning, you’ll need dried thyme leaves, Dried oregano, Salt, and Pepper.
How to Make Chicken and Wild Rice Soup
1. Cook the chicken. Add the olive oil to a large pot over medium-high heat. Then add the chopped chicken thighs and cook them until they are fully cooked.
2. Saute the vegetables. Now add the chopped onion, diced carrots, diced celery, and minced garlic to the pot and saute until the onion becomes translucent. Then add the sliced mushrooms and stir them for about 3-4 minutes, until tender.
3. Add the rice and flour. Add the wild rice blend to the pot, then the flour. Stir for about 1 minute.
4. Add the chicken broth. At this point, add the chicken broth to the pot and let the rice simmer over medium heat for about 40 minutes, or until fully cooked.
5. Season the Chicken and Wild Rice Soup. Add the salt, pepper, dried thyme leaves, and dried oregano to the soup, and stir.
6. Add the heavy cream. Pour in the heavy cream and bring the soup to a simmer one more time. Serve.
Substitutions and Add-ins
- Heavy cream substitutes- If you don’t have heavy cream, you can also use coconut milk, or for a lighter version, you can use fat-free or regular Half & Half.
- Use chicken breasts- While chicken thighs are juicier, you can also use leaner chicken breasts. You may want to shred them after cooking as they don’t fall apart as easily as thighs.
- Substitute a different rice- Different rice will work in this, too. Brown, white, or whatever you have on hand can be substituted if you have no wild rice.
- Add other herbs. Chicken and Wild Rice soup also tastes great with other seasonings, including dried chives, parsley, and basil.
How to Store this Soup
This yummy Chicken and Wild Rice Soup will stay fresh for 2-3 days if kept in an airtight container in the refrigerator.
Can you Freeze the Leftovers?
Unfortunately, leftovers of this soup don’t freeze well because of the dairy and rice. However, you can make it in advance up to the step where you add the rice. You can freeze the half-made soup and defrost overnight in the fridge before completing the steps. This ensures the right taste and texture.
Try some more Delicious Soup recipes!
- Clam Chowder Soup Recipe
- Easy French Onion Soup Recipe
- Shrimp Tempura Udon Soup
- Copycat Panera Bread Broccoli Cheddar Soup Recipe
- Easy Chicken Noodle Soup from Scratch
- Lemon Chicken Orzo Soup
Creamy Chicken and Wild Rice Soup
Ingredients
- 1/4 cup olive oil
- 1 pound of boneless skinless chicken thighs, chopped
- 1 yellow onion finely chopped
- 3 medium carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 8 oz baby Bella mushrooms
- 3/4 cup wild rice blend any brand works
- 1/4 cup all-purpose flour
- 10 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 1 cup heavy cream
Instructions
Saute the vegetables
- Start off by adding 1/4 cup of olive oil to a large pot and bring the heat to medium-high.
- Then add 1 pound of chopped chicken thighs. And cook until the chicken is fully cooked through.
- Mow add 1 finely chopped yellow onion, 3 medium diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Sauté until the onion becomes translucent.
- Then add in 8 oz of sliced baby Bella mushrooms and stir them for about 3-4 minutes until they become tender.
Add rice and flour
- Then add in 3/4 cup of any wild rice blend. Then add 1/4 cup all-purpose flour. Stir for about 1 minute.
Add chicken broth and spices
- Now pour in 10 cups of chicken broth and let the rice simmer over medium heat for about 40 minutes or until fully cooked through.
- Then season with 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme leaves, and 1/2 teaspoon dried oregano.
Add heavy cream
- Pour in 1 cup of heavy cream and let the soup come to a simmer one last time.
Notes
- Heavy cream substitutes- If you don’t have heavy cream, you can also use coconut milk, or for a lighter version, you can use fat-free or regular Half & Half.
- Use chicken breasts- While chicken thighs are juicier, you can also use leaner chicken breasts. You may want to shred them after cooking as they don’t fall apart as easily as thighs.
- Substitute a different rice- Different rice will work in this, too. Brown, white, or whatever you have on hand can be substituted if you have no wild rice.
- Add other herbs. Chicken and Wild Rice soup also tastes great with other seasonings, including dried chives, parsley, and basil.
Nutrition
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