Name: Creamy Chicken and Wild Rice Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ tablespoon olive oil; ½ cup onion (diced); ½ cup celery stalk (diced); ½ cup carrots (thinly sliced); 2 cloves garlic (minced); ½ tablespoon fresh thyme (chopped); 2 sprigs rosemary; Salt and pepper (to taste); 1 teaspoon cayenne pepper (optional); 5 cups chicken stock; ½ cup wild rice mix (I recommend Lundberg’s Wild Blend®); 1 ½ cups cooked and shredded chicken (like rotisserie); 2 tablespoons cornstarch; ¼ cup heavy cream; 1 tablespoon lemon juice

There’s something irresistibly soothing about a warm bowl of soup that wraps you in comfort, and this Creamy Chicken and Wild Rice Soup Recipe does just that. It’s got this beautiful blend of tender chicken, hearty wild rice, and a creamy, savory broth that feels like a big, cozy hug on a chilly day.

A white bowl holds creamy soup with visible layers of shredded chicken, wild rice grains, and diced orange carrots mixed throughout the light yellow broth. The soup's texture looks thick and chunky, with small green herb leaves sprinkled on top. A silver spoon dips into the soup, lifting a mix of chicken, rice, and carrot pieces. Around the bowl, there are small wooden bowls with seeds and spices, some garlic bulbs, lemon slices, and fresh herb sprigs, all set on a white marbled surface. The scene includes a red cloth near the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken and Wild Rice Soup Recipe
Top Tip
How to Serve Creamy Chicken and Wild Rice Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken and Wild Rice Soup Recipe

Why You'll Love This Recipe

This soup has been a favorite in my kitchen for years, and I’m always excited to share it because it’s both simple and impressive. Whether you’re making it for a busy weeknight or a relaxed weekend meal, it delivers taste and comfort every time.

Heartwarming Flavor: The mix of fresh herbs, garlic, and lemon juice adds layers of comforting, bright flavor that keep you coming back for more.
Hearty & Filling: Wild rice adds a chewy texture and nutty depth, making it more satisfying than your average chicken soup.
Perfectly Creamy: The creamy broth isn’t heavy or greasy—just silky enough to feel indulgent and wholesome.
Flexible & Easy: You can easily customize it to your taste or swap in ingredients based on what’s in your fridge.

Ingredients & Why They Work

The magic of this Creamy Chicken and Wild Rice Soup Recipe lies in its fresh, simple ingredients that build on each other to create a balanced, comforting flavor. Each component brings something special, and I’ve found that quality ingredients really shine here.

Flat lay of a small white ceramic bowl of golden olive oil, a small white bowl of diced white onion, a small white bowl of diced celery stalks with bright green color, a small white bowl of thinly sliced vibrant orange carrots, two peeled garlic cloves, a few sprigs of fresh green thyme, two fresh rosemary sprigs, a small white bowl of wild rice mix with dark and light grains, a small white bowl of shredded cooked chicken with juicy texture, a small white bowl of smooth white cornstarch powder, a small white bowl of heavy cream, a fresh bright yellow lemon quarter, and two whole uncracked brown eggs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Adds a subtle richness and helps soften the veggies without overpowering the soup.
Onion, Celery, Carrots: Classic soup trio that forms a flavorful, aromatic base.
Garlic: Provides that warm depth and aroma you love in savory dishes.
Fresh Thyme and Rosemary: Fresh herbs bring brightness and earthiness that dried herbs just can’t match.
Salt, Pepper, and Cayenne: Key for seasoning; cayenne adds a gentle kick if you’re feeling adventurous.
Chicken Stock: The backbone of the soup’s flavor—homemade or good-quality store-bought works wonderfully.
Wild Rice Mix: I recommend Lundberg’s Wild Blend® for nutty texture and perfect chewy-bite.
Cooked Shredded Chicken: Rotisserie chicken is a huge time saver and adds juicy, tender meat.
Cornstarch: Used to make a slurry to thicken the broth without clumps.
Heavy Cream: Gives the soup its signature silky, creamy texture.
Lemon Juice: The secret ingredient that lifts and brightens every spoonful.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this soup as is because the combination just works so well, but don’t hesitate to tweak it! Soup is forgiving, and this recipe can easily be adapted to suit your cravings or pantry.

Variation: Sometimes I swap the wild rice for a brown rice or even quinoa mix if I want a lighter texture. It still tastes great, and I switch it up to keep things interesting.
Dietary Tip: For a dairy-free version, try substituting the heavy cream with canned coconut milk or a cashew cream—you'll still get that creamy richness without the dairy.
Add Veggies: I’ve added mushrooms or kale on occasion to sneak in more greens, and it never disappoints.
Spice Level: Skip the cayenne pepper if you prefer milder flavors or add a pinch more if you want a lil’ extra heat.

Step-by-Step: How I Make Creamy Chicken and Wild Rice Soup Recipe

A large black pot with a speckled texture holds a layered mixture of ingredients. The bottom layer is a yellow broth with small chunks of orange, light green vegetables, and herbs. On top of the broth, there are two main layers: shredded light beige chicken on the right side, and a pile of dry multicolored wild rice with red, white, and dark grains sitting slightly over the chicken and broth. Around the pot, there are wooden spoons holding rice, fresh sprigs of green thyme, lemon slices on a white plate, garlic bulbs, and a small bowl of crushed red pepper flakes, all placed on a dark brown wooden surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies to Build Flavor

Start by heating olive oil in a large Dutch oven over medium-high heat. Once it shimmers, toss in diced onions, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until they’re soft but not browned—this creates a sweet, tender base that’s full of flavor.

Step 2: Add Aromatics and Seasonings

Next, stir in minced garlic, fresh thyme, and rosemary sprigs, cooking just 30 to 60 seconds until fragrant. Be careful not to burn the garlic here—it should smell fragrant and inviting. Season with salt, pepper, and cayenne pepper if you’re using it for a touch of warmth.

Step 3: Pour in Stock and Scrape Up Those Good Bits

Pour in your chicken stock, reserving a little bit to mix with the cornstarch later. Use your spoon to scrape the bottom of the pot—those browned bits add so much depth! Then, stir in the wild rice and shredded chicken. Bring the soup to a gentle boil, then reduce heat to medium-low and let it simmer.

Step 4: Simmer Until the Wild Rice is Tender

Let the soup simmer for 40 to 50 minutes, giving it a stir every now and then. You’re aiming for the wild rice to be tender-chewy—not mushy but cooked through. This step really lets the flavors meld and the rice absorb that savory broth.

Step 5: Thicken the Soup to Creamy Perfection

Whisk the reserved chicken stock together with cornstarch to form a smooth slurry. Gradually stir this into the soup along with the heavy cream. Let it simmer for another 3 to 5 minutes, until it thickens slightly and gets that glossy, luscious texture. Stop adding the slurry once it just coats the back of your spoon—don’t over-thicken!

Step 6: Brighten with Lemon and Final Seasoning

Take the pot off the heat and stir in fresh lemon juice. This last step wakes up the flavors and balances the creaminess with brightness. Taste your soup and adjust salt, pepper, or lemon juice as needed. Serve warm, maybe with a slice of crusty bread to soak up every last drop!

Top Tip

Having made this soup dozens of times, I've learned some tricks that really make a difference in the final dish. These little moments elevate it from good to absolutely crave-worthy.

The Perfect Sauté: Don’t rush the veggies at the start—softened onions, celery, and carrots build a foundation of sweetness and depth.
Use Fresh Herbs: Fresh thyme and rosemary make a huge flavor difference; they add natural brightness you just can’t get from dried.
Watch the Thickening: Add the cornstarch slurry slowly and stop when the soup coats the spoon to avoid ending up too thick or gluey.
Add Lemon at the End: The lemon juice should go in after the heat is off so it stays fresh and lively, cutting through the creaminess beautifully.

How to Serve Creamy Chicken and Wild Rice Soup Recipe

creamy chicken and wild rice - Serving Suggestion

Garnishes

I usually keep it simple with a sprinkle of freshly chopped parsley for color and a little crunch from some toasted pumpkin seeds. For a cozy touch, a dollop of sour cream or a swirl of extra cream on top never hurts.

Side Dishes

This soup pairs beautifully with warm, crusty artisan bread or even some garlic butter rolls. For a lighter side, a crisp green salad with lemon vinaigrette complements the richness perfectly.

Creative Ways to Present

For special gatherings, I’ve ladled the soup into hollowed-out mini pumpkins or bread bowls—super fun and adds an extra dose of fall coziness. It’s a delicious surprise that guests always remember.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. The wild rice holds up nicely, but the soup will thicken quite a bit as it sits, so keep that in mind for reheating.

Freezing

This Creamy Chicken and Wild Rice Soup Recipe freezes well but I recommend leaving the cream and slurry out of the frozen portion. Freeze the base soup, then stir in cream and cornstarch slurry fresh when reheating for best texture.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of warm chicken stock or water. Finish by stirring in the cornstarch slurry and cream right before serving to get that fresh-from-the-pot creaminess back.

Frequently Asked Questions:

Can I use leftover chicken instead of rotisserie?

Absolutely! Leftover cooked chicken, shredded or chopped, works perfectly and is a great way to use up extra chicken you might have. Just make sure it’s fully cooked before adding to the soup.

What if I don’t have wild rice mix?

You can substitute with other whole grains like brown rice, quinoa, or farro. Each will change the texture a bit, but they still complement the soup beautifully. Just adjust cooking times accordingly, as some grains cook faster than wild rice.

Can I make this soup vegan or vegetarian?

To make this soup vegetarian or vegan, swap chicken stock for vegetable broth, leave out the chicken, and use dairy-free cream alternatives like coconut cream or cashew cream. Adding more vegetables or beans can boost the protein and make it filling.

How do I prevent the soup from getting too thick?

Keep an eye on the amount of cornstarch slurry you add — add it little by little until the soup just coats your spoon. If it thickens too much while storing, loosen it up with a splash of warm stock or water when reheating.

Final Thoughts

This Creamy Chicken and Wild Rice Soup Recipe has earned a special place in my recipe collection because it’s so dependable—filling without weighing you down and cozy without being fussy. I hope you enjoy making and sharing it as much as I do, whether it’s a quiet solo lunch or a lively dinner with friends. Once you get to know its easy rhythm, it might just become your go-to comfort meal too.