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A cozy, nourishing bowl of Creamy Chicken Wild Rice Soup is a seasonal favorite. You will love this flavor packed soup. The texture and creamy flavor will have your whole family wanting seconds!
Why Make Soup Creamy Chicken Wild Rice Soup
This is a hug in a bowl! Delicious ingredients make for a fresh, flavorful meal. And this is just that.
- Nourishing. You will love the feel good ingredients this soup has to offer.
- Meal Prep Friendly.
- Easy. Just a few simple steps!
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Shredded Chicken. I use rotisserie, but if you want to cut back on sodium, make your own and shred it up!
- Butter. This is to make the roux for the soup.
- All Purpose Flour. This is to make the roux as well. It helps thicken the soup.
- Celery, Carrots, Onions, Garlic. These will be simmered and add texture, nourishment and flavor.
- Seasonings. Salt, red pepper flakes, dried basil.
- Fresh Thyme & Rosemary. I add both to this soup, but please use what you like.
- Wild Rice. This is the main character in the recipe! It adds texture and color and a rustic feel. You can also use farro if needed.
- Kale. You can also use spinach but kale is preferred.
- Chicken Broth. The base of the soup!
- Milk. I use whole milk but any milk will work well.
- Parmesan. For garnish and flavor.
- Lemon. For a fresh citrus balance.
Steps To Make Chicken Wild Rice Soup
- Step One. In a large, 6 qt soup pot, melt butter. Add the carrots, celery, onions, and seasonings. Cook until fragrant, about 3-5 minutes. Add the all purpose flour.
- Step Two. Stir in the broth, wild rice, thyme, chopped rosemary. Bring to light boil/simmer. Once boiling, cover and reduce the heat to low, cook 30-40 minutes, until the rice is tender.
- Step Three. Add the cooked, shredded chicken and milk. Simmer for another 3-5 minutes.
- Step Four. Add the ripped kale or spinach, fresh squeeze lemon juice and parmesan. Take it off the heat.
- Step Five. Serve and garnish with extra parmesan. Enjoy!
Recipe Pairings
- This Creamy Chicken and Wild Rice soup pairs great with Air Fryer Garlic Bread, or Garlic Rolls.
- Add more veggies to the meal and serve it with Parmesan Crusted Brussel Sprouts or Charred Broccoli.
Creamy Chicken & Rice Soup Tips
- Don’t overcook the milk. Be sure to keep the temperature on low when simmering.
- Taste as you go! You may want some more salt or herbs added to your soup.
- Make it healthier! Skip the milk and cheese if you want to cut a few calories (although it won’t be as dreamy it will still nourish you!)
- Store leftovers in an airtight container in the fridge for up to 4 days.
Recipe FAQs
Can I make Creamy Chicken Wild Rice Soup Vegetarian?
Yes, if you want to make this dish vegetarian you can skip the chicken and add some extra veggies.
Can I freeze this soup?
I don’t recommend it, the milk can get a little weird when defrosting but I have done it before.
Can I use leftover Turkey To make Creamy Chicken Wild Rice SOup?
Yes! Leftover turkey is a wonderful substitute for this soup.
Other Soups To Try
Creamy Chicken Wild Rice Soup
A cozy, nourishing bowl of Creamy Chicken Wild Rice Soup is a seasonal favorite. You will love this flavor packed soup.
Equipment
- large soup pot, 6 qt
Ingredients
- 1 Tbsp butter
- 1.5 cup celery, chopped
- 1.5 cup carrots, chopped
- ¼ cup onion, diced
- 3 cloves garlic, minced
- 2 Tbsp all purpose flour , *or gluten free AP flour
- 1 tsp red pepper flakes
- ½ tsp salt
- ½ tsp dried basil
- 1 tsp fresh rosemary, chopped
- 2 tsp fresh thyme
- 1⅓ cup dry wild rice , *uncooked
- 5 cups chicken broth, low sodium
- 1 cups water, *more as needed if soup is too thick
- 2 cups kale, chopped
- 1.5 cup rotisserie chicken, shredded, *or homemade cooked, shredded chicken
- 1⅓ cup whole milk
- ⅓ cup parmesan cheese, more for serving
- 1 Tbsp fresh lemon juice
Instructions
- In a large, 6 qt soup pot or larger, melt butter. Add the carrots, celery, onions, and seasonings. Cook until fragrant, about 3-5 minutes. Add the all purpose flour.
- Stir in the broth, 1 cup water, wild rice, thyme, chopped rosemary. Bring to light boil/simmer. Once boiling, cover and reduce the heat to low, cook 30-40 minutes, until the rice is tender.
- Add the cooked, shredded chicken and milk. Add ½ cup more water or milk if you'd like to thin the soup at all. Simmer for another 3-5 minutes.
- Add the ripped kale or spinach, fresh squeeze lemon juice and parmesan. Take it off the heat.
- Serve and garnish generously with extra parmesan. Enjoy!
Notes
- Don’t overcook the milk. Be sure to keep the temperature on low when simmering.
- Taste as you go! You may want some more salt or herbs added to your soup.
- Make it healthier! Skip the milk and cheese if you want to cut a few calories (although it won’t be as dreamy it will still nourish you!)
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1.5 cup of soup | Calories: 563kcal | Carbohydrates: 60g | Protein: 45g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 971mg | Potassium: 959mg | Fiber: 6g | Sugar: 9g | Vitamin A: 9737IU | Vitamin C: 18mg | Calcium: 273mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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