Chicken Wild Rice Soup is creamy, comforting and delicious. A simple and satisfying soup that is going to be a family favorite!
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This post was originally posted on 12/07/2014 and updated on 10/23/2024.
Why We Love This Chicken Wild Rice Soup
- Easy weeknight recipe.
- Made all in one pot means an easy clean up.
- Simple ingredients is all that is needed.
- This recipe is a family favorite! The whole family loves its, even the picky eaters.
- A comforting meal that is absolutely delicious!
Chicken Wild Rice Soup Recipe Ingredients
- Salted Butter
- Onion
- Celery
- Carrots
- Fresh Mushrooms
- Unbleached All Purpose Flour
- Garlic Powder
- Dried Parsley
- Salt
- Black Pepper
- Chicken Stock
- Cooked Wild Rice
- Cooked Chicken
- Heavy Cream
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter. I suggest adding an extra pinch of salt to the soup.
- Onion: If your family is not fond of onions, you can use a tablespoon of dried onion flakes or a teaspoon of onion powder.
- Mushrooms: These are optional. You can use fresh sliced mushrooms or drained canned mushrooms.
- All Purpose Flour: You can use whole wheat flour or white whole wheat flour.
- Garlic Powder: If you like you can use minced fresh garlic cloves.
- Chicken Stock: Chicken broth, vegetable broth or chicken bullion with water will work too.
- Wild Rice: I like to use canned cooked wild rice that has been drained. Canoe and KC's Best brands are what I usually find in my grocery store. I also have used wild rice that I have cooked and frozen.
- Cooked Chicken: Rotisserie chicken works great for this recipe. So does cooked and diced chicken breasts. Use leftover chicken from Crock Pot Whole Chicken for a delicious way to repurpose leftovers. You could also use a couple of cans of chicken that has been drained. If you only have raw chicken, add it with the veggies and cook it all the way through.
- Heavy Cream: If you prefer, you can use milk. The soup won't be as rich but it will still be creamy and delicious.
How to Make Chicken Wild Rice Soup
- First, in a dutch oven or soup pot, melt butter over medium heat.
- Then, add the chopped onion, celery and carrots and sauté until onions are translucent. About 6-8 minutes.
- If using, add the sliced mushrooms and sauté another 4-5 minutes until the mushrooms are soft and tender.
- Next, sprinkle the flour, garlic powder, parsley, salt and black pepper over the veggies and stir it up. Cook for another minute.
- Slowly add the chicken broth while stirring until fully incorporated, bring to a boil, reduce heat to low and simmer for 5 minutes.
- Now stir in the chopped cooked chicken and cooked wild rice and heat through, but don't boil.
- Lastly, stir in the heavy cream and warm through.
- Eat and enjoy!!!
If creamy soups and chowders are your thing don't miss my recipes for Easy Clam Chowder, Creamy Corn Chowder and Baked Potato Soup. They are all easy and super delicious!
What to Serve with Chicken Wild Rice Soup
My favorite thing to serve with soup is bread, rolls, or biscuits along with a side salad. Here are some of the family favorites:
- Parmesan Crusted Grilled Cheese
- Easy Dinner Rolls
- Garlic Cheese Biscuits
- Easy Peasy Garlic Bread
- Garlic Parmesan Focaccia Bread
- Easy Drop Biscuits
Storing Leftover Chicken Wild Rice Soup
Storing: Place cooled leftover soup in an airtight container and keep in fridge for up to 4 days.
Reheating: Reheat on the stove over low heat until heated through, or you can reheat in the microwave. This soup reheats nice both ways. Reheat it, put it in a thermos and take it to work with you or send it to school with the kids for a warm comforting lunch.
Freezing Soup
Freezing: I like to freeze it flat in freezer safe zip top bags. Then, once frozen I place it upright in a basket I have in the freezer especially labeled for soups and sauces. You can also freeze it in freezer safe air tight containers leaving enough head space for expansion. This soup will last 3-4 months in the freezer.
To Thaw: Thaw in the fridge overnight. The soup might look like it has split when it thaws. Don't worry it will reheat just fine.
Heather's Favorite Tools for this Recipe
- I love using a Dutch Oven for soups and chilis. They heat evenly and they will last forever if taken care of properly.
- A garlic press works great if you want to use fresh garlic and not have to chop it. I use a Pampered Chef one but this garlic press from OXO is a great one too!
Tips for Chicken Wild Rice Soup
- Read the entire recipe and gather all your ingredients before you start. This will help the cooking process go smoothly and leave less room for any errors.
- Dice the carrots and celery in small pieces so they can become tender. Big chunks will still be hard and crunchy in the soup.
- Don't boil the soup once the heavy cream is added. Let it hang out on low heat.
More Soups You Might Love:
- Cheesy Broccoli Soup
- Easy Lasagna Soup
- Easy 3 Bean Chili
- Chicken Taco Soup
- Easy Tomato Soup
- Classic Chicken Noodle Soup
- Chicken & Dumpling Soup
- Turkey Pumpkin Chili
Did you make this recipe? Rate it!
If you enjoyed this recipe give it a ⭐⭐⭐⭐⭐ rating in the comments below. It really helps the recipe stand out and I appreciate the feedback to make recipes everyone will enjoy.
Chicken Wild Rice Soup
Ingredients
- ½ cup butter
- 1 small onion, diced
- ½ cup diced celery
- 1 cup diced carrots
- 8 oz fresh sliced mushrooms
- 1 cup unbleached all purpose flour
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups chicken stock
- 2 cups cooked chicken , about 1 pound
- 2 cups cooked wild rice
- 2 cups heavy cream
Instructions
- In a dutch oven or soup pot, melt butter over medium heat.
- Add the chopped onion, celery and carrots and sauté until onions are translucent. About 6-8 minutes.
- If using, add the sliced mushrooms and sauté another 4-5 minutes until the mushrooms are soft and tender.
- Sprinkle the flour, garlic powder, parsley, salt and black pepper over the veggies and stir it up. Cook for another minute.
- Slowly add the chicken broth while stirring until fully incorporated, bring to a boil, reduce heat to low and simmer for 5 minutes.
- Stir in the chopped cooked chicken and cooked wild rice and heat through, but don't boil.
- Lastly, stir in the heavy cream and warm through.
- Eat and enjoy!!!
Carrie says
This was very good and hit the spot! Makes a lot too. Does need salt and pepper as the recipe says “to taste”. I added a little of each to the pot and then each person could add more to their individual bowls if needed. I added a bit more cooked rice also, as I ended up cooking more than the recipe called for. Definitely keeping this recipe! Thanks for sharing.
Heather Warburton says
So glad you liked it! Thank you!