This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
Chicken Wild Rice Soup is creamy, comforting and delicious. A simple and satisfying soup that is going to be a family favorite!
Tis the season for warm soups and hot cocoa! Who doesn't love a good ole warm bowl of soup! This soup is an oldie but a goodie! It is a huge favorite in my family. The kids ask for it all the time. I like to make a big pot and freeze the extra for their lunches. This soup can be made quick or you can make it in the afternoon and let it simmer away until you are ready to eat in the evening. Either way it is so good!
This post was originally posted on 12/07/2014 and updated on 10/29/2020.
What's All in Chicken Wild Rice Soup?
- Mushrooms (optional)
- Chicken Stock
- Wild Rice
- Garlic Powder
- Heavy Cream
- Salt and Pepper
What to Serve with Chicken Soup?
If you have been here any amount of time you can see that I love soups. I'd almost go as far as saying I'm a soup addict, but I'm more of a sugar and pasta addict, then a soup addict. Either way, I love soup and I like serving bread, rolls, or biscuits with soup along with a side salad. Here are some of my favorites!
- Homemade French Bread
- Garlic Cheese Biscuits
- Easy Peasy Garlic Bread
- Garlic Parmesan Focaccia Bread
- Cheesy Zucchini Biscuits
- Easy Drop Biscuits
How to Make Chicken Wild Rice Soup
- Chop all the veggies into bite size pieces.
- Sauté the veggies in the butter over medium heat until onions are translucent.
- Sprinkle the flour over the veggies and stir it up.
- 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 chicken, rice, garlic powder, and parsley and heat through.
- Stir in the cream.
- Season with salt and pepper.
- Eat right away, or simmer on low for 1-2 hours.
How to Store Leftover Soup?
Place cooled soup in an air tight container and keep in fridge. Use within 3-4 days.
Can Chicken Wild Rice Soup be Frozen?
Yes, I freeze it often. 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 air tight freezer safe containers leaving enough head space for expansion. This soup will last 3-4 months in the freezer.
To Thaw: Thaw in the fridge overnight.
How to Reheat Creamy Chicken Wild Rice Soup
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.
Tips for an Easy Chicken Wild Rice Soup
- Use leftover chicken from Crock Pot Whole Chicken.
- Use a rotisserie chicken.
- If you only have raw chicken, add it with the veggies and cook it through.
- Use canned wild rice, it is already cooked and should only have 3 clean ingredients, Water, Wild Rice and Salt.
More Soups You Might Love!
- Cheesy Broccoli Soup
- Instant Pot Split Pea Soup
- Easy 3 Bean Chili
- Chicken Taco Soup
- Pizza Soup
- Easy Tomato Soup
- Classic Chicken Noodle Soup
- Creamy Carrot Soup
- Pasta E Fagioli
- Chicken & Dumpling Soup
Give yourself a comforting meal and try this creamy and delicious Chicken Wild Rice Soup and let me know how much you enjoy it in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Chicken Wild Rice Soup
- ½ cup butter , (1 stick)
- 1 onion, diced
- ½ cup celery , diced
- 1 cup carrots, diced
- 8 oz fresh mushrooms, sliced, optional
- 1 cup unbleached all purpose flour
- 6 cups chicken stock
- 2 cups wild rice , cooked
- 2 cups chicken breast (about 1 lb of chicken), diced and cooked
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 2 cups heavy cream
- Salt & pepper to taste
- Melt butter in large stock pot.
- Add onion, celery and carrots.
- Saute until onions are translucent (about 5 min).
- If using, add mushrooms and sauté another 2-3 minutes.
- Add flour and stir well. Let cook for about a minute or so.
- Slowly whisk in chicken stock, whisking constantly.
- Bring to a boil and then reduce heat to a simmer.
- Let simmer for 5 minutes.
- Add rice, chicken, parsley and garlic. Stir well.
- Heat soup through, but do not boil.
- Add cream and stir.
- Eat and enjoy or simmer on low for 1-2 hours, being careful not to boil.