Chicken and Wild Rice Soup is one of those recipes I didn’t expect to love this much. It started as a simple way to warm up on cold evenings, but over time, it became something more. A quiet staple. A go-to when I want everyone at the table to feel taken care of.
Have you ever cooked something and halfway through thought, “This better be worth the mess”? I’ve been there. And with soup, especially, it can feel like a gamble. But every time I make this one, I end up standing over the pot, spoon in hand, telling myself to stop “just tasting.” That’s when I know I’ve hit something good.
This isn’t a thin broth with bits of chicken floating around. It’s hearty. The wild rice gives texture. The chicken brings comfort. The veggies do their job quietly in the background. And that creamy base? It ties everything together like a favorite sweater that somehow still fits after all these years.
I started making this Chicken and Wild Rice Soup during one of those winters when everything felt a bit too busy. It surprised me how something so simple could slow the whole house down. The kids love it. My partner always goes for seconds. And me? I get a few minutes of silence where everyone’s just… happy.
This isn’t a flashy recipe. But it’s one you’ll come back to. Because it works. Because it tastes like home. And because sometimes, that’s all you really need.
Want more cozy bakes? Explore our full [Fall Casserole Recipes] collection — perfect for chilly nights and hearty dinners.
Table of Contents
Table of Contents
Ingredients for the Perfect Chicken and Wild Rice Soup
Let’s talk ingredients. One of the reasons I keep coming back to this Chicken and Wild Rice Soup is because it uses simple things I already have in the kitchen. Nothing fancy, nothing hard to pronounce, just honest ingredients that come together in the best way.
Here’s what you’ll need for a batch that serves comfort by the ladle:
- Cooked wild rice. It’s the backbone of the dish. I usually go for a wild rice blend, which gives more depth, but if you only have plain wild rice or even brown rice, it’ll still work beautifully.
- Chicken. Boneless, skinless breasts or thighs both do the job. Some days I even shred up a store-bought rotisserie chicken when I’m short on time.
- Veggies. Think chopped carrots, celery, and onion your classic soup trio. They give the broth that sweet, savory base.
- Garlic, butter, and flour. These bring the depth and help build the creamy texture.
- Chicken broth and bouillon. I recommend low-sodium broth so you can control the seasoning. A spoonful of bouillon paste adds that restaurant-level richness.
- Herbs and spices. A gentle mix of dried thyme, sage, rosemary, salt, and pepper. These make the soup feel like it’s been simmering all day.
- Evaporated milk. This is the secret to that silky, creamy finish without making the soup too heavy. You can also swap with a mix of cream and regular milk if needed.
What Can You Substitute?
No wild rice on hand? You can use cooked brown rice or even leftover white rice. Just know it might soak up more broth, so add extra if needed.
Want to make it vegetarian? Skip the chicken and use vegetable broth. You could even toss in mushrooms for that earthy depth. It becomes a lovely version of wild rice and mushroom soup that still hits the spot.
Dairy-free? Go with unsweetened almond milk or oat cream. It won’t be quite the same creamy wild rice soup texture, but it’ll still be warm and satisfying.
Making soup shouldn’t feel rigid. This recipe flexes with your fridge and your schedule.
Prefer to watch instead of read? Here’s how to make Chicken and Wild Rice Soup in under a minute:
How to Make Chicken and Wild Rice Soup at Home
This is one of those recipes that feels more complicated than it really is. In truth, making Chicken and Wild Rice Soup is about building layers of flavor, one step at a time. If you can chop veggies and stir a pot, you’ve already got this.
Step 1 – Build the Flavor Base
Start by sautéing your onion, carrots, and celery in olive oil. This classic trio is the heart of any great soup. Cook until the veggies are just tender and fragrant. Then add garlic and let it bloom just thirty seconds, but it makes a difference. Next, add the butter and flour. Whisking this together creates a roux, which thickens the soup and gives it that luxurious texture.
Step 2 – Add Broth, Spices, and Chicken
Slowly pour in your chicken broth, scraping up any golden bits from the bottom of the pot that’s where the flavor lives. Add your bouillon, thyme, rosemary, sage, salt, and pepper. Once it’s all combined, nestle the chicken breasts into the pot. Bring everything to a gentle boil, then cover and let it simmer. Ten minutes is usually enough, just until the chicken is cooked through.
Once done, take the chicken out and let it rest for five minutes. It’ll stay juicy that way when you shred it.
Step 3 – Finish with Rice and Creaminess
Now stir in the cooked wild rice. I usually have mine ready from the day before, but freshly cooked works too. Finally, pour in the evaporated milk. It’s what turns this into a creamy wild rice soup rather than just another broth-based recipe. Stir everything gently, taste, adjust seasoning, and you’re done.
Serve hot, with crusty bread if you’re lucky or a quiet moment to enjoy it if you’re not.
Chicken and Wild Rice Soup
Ingredients
- 2 tasses de riz sauvage cuit
- 2 cuillères à soupe d’huile d’olive
- 2 branches de céleri coupées en dés
- 2 carottes coupées en dés
- 1 oignon jaune haché
- 1 gousse d’ail émincée
- 5 cuillères à soupe de beurre non salé
- ⅓ tasse de farine tout usage
- 6 tasses de bouillon de poulet faible en sodium
- 2 cuillères à café de bouillon de poulet concentré pâte type “better than bouillon”
- ¼ cuillère à café de thym séché
- ¼ cuillère à café de sauge séchée
- ¼ cuillère à café de romarin séché
- 1 cuillère à café de sel kasher
- ½ cuillère à café de poivre noir moulu
- 1,5 lb de poitrine ou de haut de cuisse de poulet désossé sans peau
- 1 boîte de 12 oz de lait évaporé ou 6 oz de crème + 6 oz de lait
Instructions
- Chauffer l’huile d’olive dans une grande casserole à feu moyen. Ajouter le céleri, les carottes et l’oignon. Faire revenir 3 à 4 minutes. Ajouter l’ail et cuire encore 30 secondes.
- Ajouter le beurre et la farine. Fouetter pendant 1 minute pour créer un roux.
- Verser lentement le bouillon de poulet tout en remuant. Ajouter la pâte de bouillon, le thym, la sauge, le romarin, le sel et le poivre.
- Ajouter les morceaux de poulet crus. Porter à ébullition, puis couvrir et laisser mijoter 10 minutes jusqu’à ce que le poulet soit cuit.
- Retirer le poulet, le laisser reposer 5 minutes, puis l’effilocher et le remettre dans la soupe.
- Ajouter le riz sauvage cuit et le lait évaporé. Mélanger, ajuster l’assaisonnement, puis servir chaud.
Notes
| Nutrient | Amount |
| Calories | 354 kcal |
| Carbohydrates | 21 g |
| Protein | 25 g |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Cholesterol | 101 mg |
| Sodium | 259 mg |
| Potassium | 637 mg |
| Fiber | 1 g |
| Sugars | 4 g |
| Vitamin A | 3175 IU |
| Vitamin C | 3 mg |
| Calcium | 85 mg |
| Iron | 1.3 mg |
Recipe Variations: Make Chicken and Wild Rice Soup Your Own
One of the best things about Chicken and Wild Rice Soup is how adaptable it is. You can tweak it to fit your dietary needs, what’s in your fridge, or even just your mood. This isn’t one of those recipes that gets grumpy when you change it up. It just quietly adjusts and still tastes like comfort.
Want a vegetarian version?
No chicken? No problem. Swap the chicken for extra veggies like mushrooms, sweet potatoes, or even chickpeas if you’re feeling bold. Use a rich vegetable broth in place of chicken broth to keep that savory depth. This turns your dish into a cozy wild rice and mushroom soup that still hits all the right notes. Add a splash of cream or plant-based milk to bring back that creaminess, if desired.
Craving a casserole-style twist?
This soup can easily morph into a comforting chicken and wild rice casserole. Just reduce the amount of broth by half, pour everything into a baking dish, top with shredded cheese and breadcrumbs, and bake until bubbly and golden. It’s a great way to make the same flavors feel totally new, especially if you want something oven-finished.
Dairy-free or gluten-free?
Go dairy-free by replacing the evaporated milk with unsweetened almond, oat, or coconut milk. For gluten-free, skip the flour and thicken with a cornstarch slurry instead. The flavor stays true, and the texture holds up beautifully. This version is especially helpful if you’re cooking for guests with dietary restrictions.
What about other rice types?
While wild rice is the soul of this soup, you can absolutely use brown rice or even white rice if that’s what you have on hand. Just keep in mind that softer rice varieties may absorb more liquid, so you might want to thin out the soup with a bit more broth just before serving
Make-Ahead, Storage and Freezing Tips for Chicken and Wild Rice Soup
We all have those nights where cooking feels like a mountain. That’s why I love how easy it is to prep this Chicken and Wild Rice Soup ahead of time. It stores well, reheats beautifully, and honestly, it might taste even better the next day.
Can you make this soup in advance?
Absolutely. You can prepare the entire soup up to two days in advance. Let it cool completely, then store it in an airtight container in the fridge. When you reheat it, do so gently over medium heat, stirring often so the cream base doesn’t separate. If it thickens a little too much overnight, just add a splash of broth or milk to loosen it up again.
How to store leftovers properly
Once cooled, pour any leftovers into glass containers or food-safe jars. It’ll keep in the fridge for up to four days. I usually divide it into single portions for easy grab-and-go lunches. That way, no one’s fighting over who gets the last bowl.
Freezing this soup the right way
Here’s the deal. You can freeze Chicken and Wild Rice Soup, but there’s one trick to keep in mind. Dairy tends to separate when frozen. So if you’re planning ahead, make the soup without the evaporated milk. Freeze it in flat freezer bags or airtight containers. When you’re ready to enjoy it, reheat gently and stir in the milk or cream right before serving.
This little move saves the texture and keeps the soup tasting fresh, not grainy.
What to Serve with Chicken and Wild Rice Soup
One of the quiet joys of making Chicken and Wild Rice Soup is pairing it with just the right side. You’ve already got a warm, hearty bowl full of flavor, but adding a little something on the side turns it into a full, satisfying meal. And let’s be honest, the right bread or side dish can take soup from “nice” to “oh wow, we’re doing this again tomorrow.”
Bread is always a good idea
You really can’t go wrong with bread. A crusty baguette, warm homemade rolls, or even garlic toast on the side is perfect for dipping. If you want to make things extra cozy, serve your soup in a bread bowl. It’s indulgent, yes, but so worth it. I’ve done this for guests and it always gets a little gasp when it hits the table.
Fresh, simple sides that balance the richness
Since the soup is creamy and filling, I like pairing it with something fresh. A crisp green salad with a lemon vinaigrette cuts through the richness and adds a refreshing contrast. You could also serve roasted vegetables on the side think broccoli, Brussels sprouts, or even roasted carrots with thyme. They echo the flavors already in the soup without competing.
Light desserts to finish the meal
If you’re planning a full dinner, finish with something light and sweet. A fruit crisp, vanilla yogurt with berries, or even a small slice of lemon loaf works well. You don’t need anything heavy after this kind of meal just a little note of sweetness to close the evening.
The beauty of Chicken and Wild Rice Soup is that it doesn’t demand much. But when you build a thoughtful meal around it, it becomes the kind of dinner people remember.
Nutrition Information for Chicken and Wild Rice Soup
This homemade Chicken and Wild Rice Soup is hearty and nourishing. Here’s a breakdown of the nutritional values per 1.5 cup serving (approximate):
| Nutrient | Amount per Serving |
| Calories | 354 kcal |
| Carbohydrates | 21 g |
| Protein | 25 g |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Cholesterol | 101 mg |
| Sodium | 259 mg |
| Potassium | 637 mg |
| Fiber | 1 g |
| Sugars | 4 g |
| Vitamin A | 3175 IU |
| Vitamin C | 3 mg |
| Calcium | 85 mg |
| Iron | 1.3 mg |
Note: Nutritional values are estimated based on standard ingredients and may vary depending on exact brands or substitutions used.
Nutritional values are estimated and may vary. For more accurate and detailed information, refer to the USDA FoodData Central database
Final Thoughts — A Bowl That Brings Everyone Back
If there’s one thing this recipe proves, it’s that comfort doesn’t have to be complicated. Whether you’re making dinner for a busy family, cooking ahead for the week, or just craving something that feels like home in a bowl, this Chicken and Wild Rice Soup delivers every time.
It’s not flashy. It won’t win any culinary awards. But somehow, it always wins the room. Maybe it’s the creamy texture, maybe it’s the way the rice and chicken hold their own, or maybe it’s just how everyone seems to settle in a little deeper after the first spoonful.
So the next time the weather turns gray, or life gets a bit too loud, remember this pot of soup. Keep it simple. Keep it warm. And keep coming back to it.
Our full [Fall Dinner Ideas Guide] is coming soon — packed with comforting recipes for every autumn night. Stay tuned!
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FAQs about Chicken and Wild Rice Soup
1. Can I freeze Chicken and Wild Rice Soup without it getting grainy?
Yes, but with a small adjustment. If you’re planning to freeze it, make the soup without the evaporated milk or cream. Freeze the broth, rice, and chicken mixture separately. Then, when you’re ready to eat it, reheat gently and stir in the dairy at the end. This keeps the texture smooth and creamy.
2. What’s the difference between this and Panera’s Chicken and Wild Rice Soup?
Panera’s version tends to be slightly thinner and more processed in flavor. This homemade version feels richer, more rustic, and lets you control the quality of ingredients. You also get the flexibility to adjust the seasoning, creaminess, and rice texture to your liking.
3. Can I use cooked rotisserie chicken instead of raw?
Definitely. Using rotisserie chicken is a great shortcut and adds a depth of flavor, especially if you’re using both white and dark meat. Just shred it and stir it in at the end after the rice and broth have simmered.
4. What’s the best type of rice to use if I don’t have wild rice?
If you’re out of wild rice, brown rice is the closest alternative in terms of texture and nuttiness. White rice works too, but it tends to absorb more liquid and can get mushy. If using white rice, add it near the end and reduce cooking time slightly.
5. Can I make Chicken and Wild Rice Soup dairy-free?
Yes. Replace the evaporated milk with unsweetened almond, oat, or coconut milk. While the flavor will be slightly different, the soup will still be rich and satisfying. For a thicker result, add a splash of cashew cream or use a dairy-free roux with olive oil and flour
