Is there anything better than a big bowl of soup on a chilly day? I don’t think so! When the weather turns cold, I immediately start craving comfort food, and that’s where this Creamy Chicken & Wild Rice Soup comes in. It’s like a warm hug in a bowl, seriously! It’s got everything – tender chicken, hearty wild rice, and the creamiest, most flavorful broth you can imagine.

Making soup is a bit of a tradition in my family. I remember my grandma always had a pot simmering on the stove during the colder months. The smell alone was enough to make you feel cozy! This Creamy Chicken & Wild Rice Soup recipe is my take on that classic comfort, and I think it’s pretty darn perfect. Trust me; you’re gonna love it!

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Why You’ll Love This Creamy Chicken & Wild Rice Soup

Okay, so why should you make this Creamy Chicken & Wild Rice Soup? Let me tell ya!

Quick and Easy Weeknight Meal

Seriously, who has hours to spend making dinner on a weeknight? Not me! This comes together in about an hour. That’s it! Perfect for when you’re short on time but still want something homemade and delicious.

Incredibly Flavorful Creamy Chicken & Wild Rice Soup

Oh my goodness, the flavor! The creamy broth, the savory chicken, the nutty wild rice…it’s a party in your mouth! Every spoonful is just pure comfort. My favorite part is the little hint of lemon – it really brightens everything up!

A Comforting Classic

This isn’t some trendy, here-today-gone-tomorrow recipe. Creamy Chicken & Wild Rice Soup is a classic for a reason! It’s the kind of soup that just makes you feel good, inside and out. It’s like a warm hug from the inside!

Ingredients for Creamy Chicken & Wild Rice Soup

Alright, let’s gather everything we need! Don’t worry; most of it’s stuff you probably already have. And trust me, it’s worth a trip to the store if you’re missing anything. This Creamy Chicken & Wild Rice Soup is *that* good!

3/4 cup uncooked wild rice blend (I like Lundberg’s, but any blend will do!)
1 cup chopped yellow onion (that’s about one small onion, give or take)
1 cup diced carrots (two medium ones should do the trick)
1 cup diced celery (about 3 ribs)
7 Tbsp butter, diced, divided (yes, it’s a bit, but it’s what makes it creamy!)
1 large garlic clove, minced (or 1 1/2 tsp if you’re using the jarred stuff – I won’t judge!)
4 1/2 cups low-sodium chicken broth (this is important so it doesn’t get too salty!)
1/4 tsp each of dried thyme, marjoram, sage, and rosemary (or 1 tsp fresh, minced, of whatever you have on hand! Fresh herbs really add a nice touch)
Salt and ground black pepper, to taste (don’t be shy!)
1 lb boneless skinless chicken breasts halves
1/2 cup all-purpose flour (this helps thicken things up!)
1 1/2 cups milk (I use 2%, but whatever you have is fine)
1/2 cup heavy cream (this is where the “creamy” comes in, so don’t skip it!)
1 tsp lemon zest (trust me on this one – it brightens everything up!)

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How to Make Creamy Chicken & Wild Rice Soup: Step-by-Step Instructions

Okay, here we go! Don’t be intimidated by the list of ingredients. This Creamy Chicken & Wild Rice Soup is actually pretty simple to make, I promise! Just follow these steps, and you’ll be enjoying a warm bowl in no time.

Cooking the Wild Rice

First things first, let’s get that wild rice cooking. Now, every brand is a little different, so you’ll want to follow the directions on the package. I usually use Lundberg Wild Blend Rice – it’s my fave! Just get it going because it takes a little while, and we want it ready when the soup is done. Set it and forget it, almost!

Sautéing the Vegetables

While that rice is doing its thing, grab a big pot (I use my Dutch oven, but any large pot will work) and melt a tablespoon of butter over medium heat. Toss in your chopped onion, diced carrots, and diced celery. Cook ’em for about 4 minutes, stirring occasionally, until they start to soften up a bit. Then, add your minced garlic and cook for another 30 seconds. Careful not to burn the garlic! Nobody wants burnt garlic soup, yuck!

Simmering the Creamy Chicken & Wild Rice Soup

Now pour in that chicken broth! Add your thyme, marjoram, sage, and rosemary (dried or fresh, whatever you’ve got!). Season with salt and pepper – don’t be shy! Crank up the heat to medium-high and add your chicken breasts. Bring the whole shebang to a boil, then cover the pot, reduce the heat to medium-low, and let it simmer for about 12-16 minutes, or until the chicken is cooked through. If your chicken breasts are super thick, flip ’em over halfway through to make sure they cook evenly.

Shredding the Chicken

Once the chicken is cooked, take it out of the pot and put it on a cutting board to cool for a few minutes. Don’t burn yourself! While it’s cooling, leave the soup covered on low heat to keep it warm. After about 5 minutes, shred the chicken into small, bite-sized pieces. I just use two forks – easy peasy!

Making the Cream Sauce for the Creamy Chicken & Wild Rice Soup

Okay, this is where the magic happens! In a separate medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Once it’s melted, add the flour and cook for about a minute and a half, whisking constantly. This is called a roux, and it’s what thickens the soup. Make sure you keep whisking, or it’ll burn! Then, slowly pour in the milk while whisking like crazy! Add the heavy cream and keep stirring until the sauce thickens up. It should be nice and smooth, without any lumps. If you get lumps, don’t panic! Just whisk harder!

Combining and Finishing the Creamy Chicken & Wild Rice Soup

Alright, almost there! Pour that creamy sauce into the big pot with the chicken broth and veggies. Add the shredded chicken, the cooked wild rice, and the lemon zest. Stir everything together really well and take the pot off the heat. Give it a taste and add more salt and pepper if you think it needs it. Now let it cool for a few minutes before serving. And that’s it! You’ve made Creamy Chicken & Wild Rice Soup! High five!

Tips for the Best Creamy Chicken & Wild Rice Soup

Want to take your Creamy Chicken & Wild Rice Soup from good to AMAZING? Here are a few of my favorite tips!

Don’t Overcook the Chicken

Nobody likes dry, rubbery chicken! Make sure you don’t overcook it. It should be cooked through, but still tender. If you’re worried, use a meat thermometer – 165°F is the magic number!

Adjusting the Creaminess

Want it extra creamy? Add a splash more heavy cream! Not creamy enough? Simmer it uncovered for a bit to let it thicken up! You can also add a tablespoon of cornstarch to the sauce for a super thick soup. It’s your soup; make it how you like it!

Seasoning to Perfection

Okay, this is HUGE! Taste, taste, taste! Every batch of Creamy Chicken & Wild Rice Soup is a little different, so make sure you season it to your liking. Don’t be afraid to add more salt, pepper, or even a pinch of cayenne pepper for a little kick!

Creamy Chicken & Wild Rice Soup Variations

Okay, so you’ve made the basic Creamy Chicken & Wild Rice Soup, and it’s amazing! But what if you want to mix things up a bit? No problem! Here are a few fun variations to try!

Vegetarian Creamy Wild Rice Soup

Want to skip the chicken? No worries! Just use vegetable broth instead of chicken broth and leave out the chicken. Add some sliced mushrooms for extra heartiness – they’re delicious! This is a great way to make a super comforting vegetarian soup!

Adding Different Vegetables

Feel free to toss in whatever veggies you like! Mushrooms, spinach, kale, peas… the possibilities are endless! Just add them in during the last few minutes of cooking so they don’t get too mushy. I especially love adding a handful of fresh spinach right at the end. Yum!

Spicy Creamy Chicken & Wild Rice Soup

Want to add a little kick? A pinch of red pepper flakes or a dash of your favorite hot sauce will do the trick! Just be careful not to add too much – you can always add more, but you can’t take it away! My family loves a little bit of heat in their Creamy Chicken & Wild Rice Soup!

Serving Suggestions for Creamy Chicken & Wild Rice Soup

This Creamy Chicken & Wild Rice Soup is pretty amazing on its own, but sometimes you just want a little something extra, right? Here are a couple of my favorite things to serve with it!

Bread

Oh man, a crusty loaf of bread or some warm rolls are just *perfect* for dipping into that creamy broth! Seriously, don’t skip the bread. It’s a must!

Salad

If you want something a little lighter, a simple side salad is a great choice. A basic green salad with a vinaigrette dressing is all you need. It adds a nice bit of freshness to balance out the richness of the soup.

Storing & Reheating Your Creamy Chicken & Wild Rice Soup

Made too much Creamy Chicken & Wild Rice Soup? Lucky you! Leftovers are just as good, maybe even better, the next day. Here’s how to store and reheat it properly!

Storage Instructions

Let the soup cool down a bit, then pop it into an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. Just make sure it’s properly chilled before you put it away!

Reheating Instructions

You can reheat your Creamy Chicken & Wild Rice Soup on the stovetop over medium heat, stirring occasionally, until it’s heated through. Or, if you’re in a hurry, you can microwave it. Just be sure to use a microwave-safe bowl and heat it in intervals, stirring in between, so it doesn’t explode! Nobody wants soup all over their microwave, trust me!

Nutritional Information for Creamy Chicken & Wild Rice Soup

Alright, let’s talk numbers! Now, keep in mind that this is just an estimate. The exact nutritional information for your Creamy Chicken & Wild Rice Soup will depend on the specific ingredients you use, the brands, and your portion sizes. So, take this with a grain of salt, okay?

Based on my recipe, one serving (about 1 1/2 cups) has roughly:

Calories: 350
Fat: 20g (Saturated Fat: 12g, Unsaturated Fat: 6g, Trans Fat: 0.5g)
Cholesterol: 100mg
Sodium: 400mg
Carbohydrates: 25g
Fiber: 3g
Sugar: 5g
Protein: 20g

Just a heads-up: these numbers are approximate and can vary. So, if you’re really watching your nutrition, it’s always a good idea to calculate it yourself based on the specific ingredients you use. But hey, at least you have a general idea! And honestly, this Creamy Chicken & Wild Rice Soup is so good, it’s worth every calorie!

Creamy Chicken & Wild Rice Soup FAQs

Got questions about this Creamy Chicken & Wild Rice Soup? I bet you do! Here are a few of the most common ones I get asked!

Can I use pre-cooked rice?

Okay, so technically, yeah, you *can* use pre-cooked rice. But honestly, it’s not ideal. The texture just isn’t the same. If you’re really short on time, go for it, but I highly recommend cooking the wild rice fresh. It makes a big difference, trust me!

Can I freeze this soup?

Freezing this soup is a bit tricky because of the cream. It *can* get a little grainy when it thaws. But, if you really want to freeze it, I recommend letting it cool completely, then portioning it into freezer-safe containers. When you thaw it, do it slowly in the fridge, and be prepared for a slight change in texture. It’ll still taste amazing, though!

Is this soup gluten-free?

As written, no, this soup isn’t gluten-free because of the flour we use to thicken the cream sauce. But, you can easily make it gluten-free! Just substitute the all-purpose flour with a gluten-free flour blend or even cornstarch. Easy peasy!

Rate this Creamy Chicken & Wild Rice Soup Recipe

Okay, you made it! You whipped up a batch of this Creamy Chicken & Wild Rice Soup, and hopefully, you’re sitting down with a big, warm bowl right now. So, what did you think? Did you love it as much as I do?

I’d absolutely LOVE to hear from you! Leave a comment below and let me know how it turned out. Did you make any fun variations? Did your family gobble it up? I’m all ears!

And hey, if you enjoyed this recipe, pretty please give it a star rating below! It helps other soup lovers find it. And if you’re feeling extra generous, share it on your favorite social media platforms! Let’s spread the Creamy Chicken & Wild Rice Soup love!

Happy cooking (and eating!), friends!