Creamy Chicken and Wild Rice Soup

This chicken and wild rice soup is a creamy, comforting dish perfect for cold, cozy weather. Tender chicken, earthy mushrooms, and nutty wild rice combine to make a hearty bite in every spoonful.

Why I Love This Chicken and Wild Rice Soup Recipe

Chicken and wild rice soup is one of those soups that instantly makes me feel at home. I love how the texture of wild rice pairs with shredded chicken and a creamy broth. It’s hearty and comforting, especially when I want something warm and satisfying on a chilly evening, like we frequently have here in Iowa during the winter.

The best part about the entire soup, though, is the depth of flavor that can be achieved from such simple, yet wholesome ingredients. The mushrooms add an earthy richness, while fresh thyme brings just the right amount of brightness. Every spoonful feels nourishing, and I appreciate how this dish comes together with minimal effort but delivers so much comfort. While I’m eating it, especially when I first ladle it into the bowl, I’ll just sit with my hands on either side of the bowl. It just warms the soul!

I also love that this soup improves as it sits, making it excellent for leftovers or to make for meal prep. Whether serving it with my overnight “sourdough” bread for a cozy dinner or enjoying a bowl the next day, it’s a classic recipe that I keep coming back to.

Chicken and Wild Rice Soup Ingredients

Whole ingredients combine to infuse deep flavor and a variation of textures in this dish.

• Mushrooms sauté in the butter and wine, creating flavor complexity and tenderizing into a soft initial layer.
• Wild rice takes center stage, providing a textural element to the soup while bringing a toasty and earthy flavor similar to black tea.
• Onion cooks down with the mushrooms, merging flavors to form the base level of the soup.
• Butter coats the mushrooms and onion, surrounding them with flavor while sauteéing.
• White wine offers acidity to the mushrooms and onion, cooking off to help push the other flavors forward.
• Garlic adds a slight tanginess to the dish, becoming fragrant with the other vegetables.
• Celery provides a fresh vegetable base to the soup and adds texture.
• Carrot partners with the celery and onion to establish the soup base.
• Chicken stock acts as the liquid necessary for poaching the chicken and cooking the rice, all while imparting robust flavor.
• Whole milk partners with flour to thicken the soup, establishing a smooth and balanced consistency.
• All-purpose flour assists in thickening the soup while also creating a more balanced texture.
• Cream cheese adds additional creaminess and deep flavor to the dish, melting into the other ingredients to form a delicious dish.

How to Make This Chicken and Wild Rice Soup

There are four steps to preparing this recipe:

1. Prepare the vegetables
2. Cook the soup
3. Shred the chicken
4. Assemble the soup

Step 1: Prepare the vegetables. Melt butter in a large pot over medium heat. Dice the onion and quarter the mushrooms. Add to the butter and sauté for 6 to 8 minutes. Meanwhile, mince the garlic and chop the celery and carrot. Add the garlic to the mushroom and onion, then kosher salt and black pepper. Stir and let cook for a few seconds. Add in the white wine and cook for 3 to 4 minutes, until most of the wine has cooked off.

Step 2: Cook the soup. Add the chopped celery and carrot, the wild rice, and chicken breast. Pour in the chicken stock to cover the chicken, and add in the thyme sprigs. Bring to a simmer, then cover and let cook for 20 to 30 minutes.

Step 3: Shred the chicken. Once the chicken has reached an internal temperature of 160°F, remove it from the pot and tent with foil, allowing carryover cooking to reach a final internal temperature of 165°F. Shred with two forks, then set aside.

Step 4: Assemble the soup. After removing the chicken, cook for 20 to 30 minutes until the rice becomes tender. Then, remove the soup from the heat. In a small bowl, whisk together the flour and whole milk. Once combined, add to the soup, stirring continuously. Place it back over heat and bring to a simmer. Add in the cream cheese, stirring until it melts. Add in the shredded chicken and stir. Let simmer for 3 to 5 minutes to heat everything through. Remove from the heat and remove the thyme stems. Serve warm, garnishing with the reserved celery leaves.

Pro Tips for Success

• There’s no need to remove the stem from the mushrooms. The stems will keep their flavor and infuse into the dish, making the soup even more flavorful.
• Wait to salt the mushrooms until they have cooked down slightly. They release a lot of moisture, and it’s important to let them brown slightly before adding any seasoning.
• Keep the leaves from the celery when you chop the stalks. They are a great final garnish to the dish, adding a final hit of flavor.
• It’s crucial to mix the flour with the milk before adding it to the soup. If the flour is mixed directly into the hot soup, it can clump up, and that’s not the desired texture. You want a completely smooth and creamy texture.

Variations and Substitutions

Personally, I think this soup is perfect as written, but since soup is flexible and forgiving, there are a few simple changes you can make to this one to adjust it for your own personal preferences.

• Add additional garnishes to the soup. Parsley adds excellent color, and a squeeze of lemon can brighten the dish.
• Chicken broth or vegetable stock can be used instead of chicken stock; both are similar alternatives.
• Heavy cream will work in place of the whole milk.
• Add fresh rosemary and bay leaves to complement the fresh thyme. They will deepen the herbal flavors in the dish, providing a more complex flavor profile.

Frequently Asked Questions

More Soup Recipes

• Vegetarian chili
• Slow cooker cauliflower curry soup
• Chili con carne
• Chipotle squash soup
• Black bean and squash chili
• Homemade chicken noodle soup

Watch How to Make This Chicken and Wild Rice Soup