Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice soup is a beloved classic that combines tender chicken, hearty wild rice, and a rich, velvety broth to create a bowl of warmth that’s perfect for any season. This dish is versatile enough to use chicken thighs or breasts, carrots, onions, celery, spinach, or any of your favorite vegetables. This homemade favorite promises warmth and satisfaction in every spoonful.

I am a huge fan of this soup from Panera. I have made my own version and dare I say, it is the best and tastes better?! I also love that I can add in additional vegetables (hello leafy spinach) to boost the nutritional value. I add spinach to just about every soup I make because you can add cups and CUPS and wilts down so much.

You can easily add a good amount of vitamins and minerals this way.

Key Ingredients

• Chicken
• Wild Rice
• Broth
• Garlic – Brandi’s Tip: Grab pre-peeled garlic in the grocery store.
• Onions
• Carrots
• Celery – Brandi’s Tip: Grab pre-chopped veggies if you can afford them. This will save a lot of time. I love the Trader Joe’s Mirepoix combination that includes chopped onions, celery, and carrots in one container for a few dollars. You can use that entire package in this recipe. Most standard grocers will carry pre-chopped vegetables
• Spices
• Flour
• Heavy Whipping Cream
• Spinach

What Type of Rice to Use

It’s best to use wild rice rather than other types of rice. Wild rice has a distinct nutty flavor, a chewy texture, and it holds up well in soups without becoming mushy. It adds a hearty and earthy element to the soup that complements the chicken and vegetables perfectly.

When choosing wild rice, look for either pure wild rice or a wild rice blend that typically includes other types of rice, such as brown or white rice. The wild rice blend can offer a slightly milder flavor while still providing the desirable texture and appearance in your soup. I use this brand that can be found on Amazon or in grocery stores.

What Type of Chicken to Use

Boneless, skinless chicken thighs or breasts along with cooked rotisserie chicken will work best. I used chicken thighs.

Chicken breasts are lean, tender, and easy to shred or cut into chunks. They can also be less flavorful compared to dark meat but works well with the creamy, rich sauce.

Chicken thighs are more flavorful and juicier than breasts, with a slightly richer taste. They also have more fat, which adds more richness to the soup, along with calories.

How to Make Creamy Chicken Wild Rice Soup

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add chicken, oregano, thyme, salt and pepper to taste, and cook until browned on all sides.
2. In the same pot, add onions, carrots, celery, and garlic and cook until translucent.
3. Sprinkle the flour throughout and stir well to combine.
4. Gradually whisk in the chicken broth and rice. Stir repeatedly.
5. Bring the mixture to a rolling boil and then simmer and cover the pot with the lid
6. Open the pot and stir in the heavy cream and spinach. Let the soup simmer.

Cook Time/How Long to Cook

I use a wild rice blend. You can find the exact brand I used in the recipe here. The cook time is around 20-30 minutes for this brand.

If using a blend of wild rice with other types of rice (like brown rice or white rice), cooking times can vary. Follow the package instructions for the specific blend you’re using. This is important. Some blends can cook within 15-20 minutes, while others require 45-60 minutes of cook time.

Pure wild rice typically takes about 45-60 minutes to cook.

How to Thicken the Soup

Flour is used to thicken the soup. You will sprinkle flour onto the sauteed onions, carrots, and celery prior to adding broth. The soup will thicken as it cooks.

You can swap out flour for cornstarch, if you wish. Once the soup has simmered and the rice is cooked, mix 1-2 tablespoons of cornstarch with an equal amount of cold water or broth in a small bowl until smooth. This will make a slurry. Slowly pour it into the soup and stir until the soup begins to thicken.

How to Substitute Heavy Cream

You can swap out the cream using half and half or milk. You can also use full fat coconut milk or 4 ounces of softened cream cheese. Half and half, milk, and coconut milk aren’t as thick as heavy cream, so using these will alter the texture of the soup, so keep that in mind.

Substitution and Add-Ins Ideas

• Bell Peppers
• Mushroom
• Basil
• Parsley
• Rosemary
• Sage
• Grated Parmesan
• Grated Cheddar
• Bacon
• Corn
• Potatoes
• Almonds
• Fresh Lemon Juice
• Croutons

What Type of Pot to Use

A large, heavy-bottomed pot or Dutch oven is ideal. I use this Dutch oven from Amazon. Heavy-bottomed pots distribute heat more evenly, which is crucial for preventing the ingredients from sticking or burning. Cast iron or enameled cast iron Dutch ovens retain heat well, which helps in maintaining a consistent simmer throughout the cooking process.

How to Avoid Mushy Rice

If you follow the cook times on the package of your rice you should be able to avoid mushy rice. If you encounter issues, here are some other things you can try:

• Cook Rice Separately: Cook the wild rice separately from the soup. Once the rice is cooked to your desired texture, add it to the soup just before serving. This prevents the rice from absorbing too much liquid and becoming mushy.
• Under-cook the Rice: If you prefer to cook the rice in the soup, under-cook it slightly. Wild rice typically takes longer to cook than other types of rice, so cook it until it’s just al dente. It will continue to cook and soften in the soup.
• Storage: If you plan on having leftovers, store the rice and soup separately. When reheating, combine the two. This prevents the rice from becoming overly soft as it sits in the broth.

How to Store

Leftovers can be stored tightly covered in the fridge for 3-4 days.

How to Reheat

You can reheat the dish in the microwave or on the stove at medium heat until warm.

Freezer Tips

You can freeze the soup tightly covered and sealed for a few months (for optimal freshness). If you know you plan to freeze the soup, cook the rice separately from the soup. Over time, the rice may become mushy. Defrost overnight in the fridge.

More Soup Recipes

Slow Cooker Crockpot Loaded Potato Soup
Chicken Alfredo Soup with Tortellini
Homestyle Chicken Noodle Soup
Creamy Chicken Florentine Soup
Bread Bowl Soup