Save Creamy chicken wild rice soup is pure comfort for chilly days packed with tender chicken earthy wild rice and heaps of vegetables in a luscious creamy broth. This is the kind of soup that wraps you in warmth after a long day. My whole family asks for seconds every single time I serve it
I first made this while snow was piling up outside and the house was filled with that wonderful aroma. Now my kids look forward to it whenever they need a cozy dinner
Ingredients
- Unsalted butter: gives a rich base and deepens all the flavors Choose a good quality butter for best results
- Yellow onion: brings sweetness and depth Dice it evenly for even cooking
- Carrots: add heartiness and a lovely pop of color Go for firm bright carrots
- Celery: lends aromatic flavor and texture Crisp stalks are best
- Garlic: provides savory notes that tie everything together Fresh minced is best here
- Uncooked wild rice blend: gives the signature chewy nuttiness Try to source a blend with at least some true wild rice not just colored rice
- Chicken broth: builds layers of flavor Look for low sodium options so you control the salt
- Cooked shredded chicken: saves you time Use leftover roast chicken or a store roasted bird
- Heavy cream: brings the luxurious creaminess Make sure it is fresh for the silkiness you want
- Fresh parsley: finishes things off with brightness and a hint of herbal flavor Go for vibrant leaves
- Salt and black pepper: balance all the flavors Fresh ground pepper has extra punch
Instructions
- Sauté the Vegetables:
- Melt butter in a large soup pot over medium heat Add diced onion carrots and celery Cook for 5 to 7 minutes stirring occasionally until the vegetables are soft and the onions are becoming golden This slow sauté pulls out the natural sweetness and builds the flavor base
- Add Garlic:
- Stir in the minced garlic and cook for about 1 minute You want the garlic just fragrant not browned to avoid bitterness
- Simmer the Rice:
- Pour in the uncooked wild rice blend and chicken broth Stir everything together and bring to a gentle boil Lower the heat to a simmer cover the pot and let it cook for 40 to 45 minutes Wild rice takes time and you want each grain to become pleasantly tender without losing its distinctive chew
- Add Chicken and Cream:
- Once the wild rice is tender uncover and add the shredded cooked chicken plus the heavy cream Stir gently and heat just until warmed through Be careful not to let it boil now so the cream stays velvety smooth
- Season and Finish:
- Taste the soup and season with salt and freshly ground black pepper to your liking Ladle into bowls and top each bowl with a handful of fresh chopped parsley for a fresh herbal finish
Save My favorite part of this soup is watching the wild rice burst open as it cooks releasing that earthy aroma through the whole kitchen. I remember cooking this for my mom when she visited on a snowy weekend both of us standing by the stove to sneak a taste right out of the pot
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days The flavor actually deepens after a night in the fridge If the soup thickens a lot just stir in a splash of broth or milk as you reheat it on the stove
Ingredient Substitutions
Swap heavy cream for half and half for a lighter version or try canned coconut milk for a dairy free twist Rotisserie chicken is a handy shortcut If you can only find a rice blend with minimal wild rice toss in an extra quarter cup for a more pronounced chew
Serving Suggestions
Pair this soup with crusty bread or soft rolls for dipping Roasted vegetables or a simple green salad also round out the meal nicely For a special touch add a drizzle of extra cream or a sprinkle of freshly grated parmesan
Cultural and Historical Context
Wild rice is native to North America especially to the upper Midwest and lakes region The hearty grains were a staple for native communities and are often harvested by hand even today This soup turns a classic chicken and rice combination into something special with regional tradition
Seasonal Adaptations
In autumn toss in a handful of diced butternut squash or sweet potatoes for extra color and sweetness In spring stir in some baby spinach or peas just before serving In winter parsley can be swapped for thyme for a wintry touch
Save Whenever I make this soup for friends it disappears fast I even had a neighbor drop off a thank you note after I brought some over during a tough week This is serious comfort food that brings people together
Recipe FAQ
- → What type of chicken works best?
Cooked shredded rotisserie or baked chicken breast both yield tender, flavorful results in this soup.
- → Can I use only wild rice?
Yes, pure wild rice gives a pleasantly nutty flavor, though blends lend a softer, more varied texture.
- → Is there a dairy-free option?
You can substitute heavy cream with coconut milk or a plant-based cream alternative for dairy-free richness.
- → How do I thicken the broth?
Letting the soup simmer uncovered for a few minutes or adding a slurry of cornstarch and water thickens the broth nicely.
- → Can it be prepared ahead?
Absolutely! Prepare and refrigerate; add cream while reheating for best texture, as rice continues to absorb liquid.