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; 5 cups chicken stock; ½ cup wild rice mix (Lundberg’s Wild Blend® recommended); 1 ½ cups cooked and shredded chicken (such as rotisserie); 2 tablespoons cornstarch; ¼ cup heavy cream; 1 tablespoon lemon juice; Salt and pepper, to taste; 1 teaspoon cayenne pepper (optional)

Nothing says comfort like a warm, hearty bowl of my Creamy Chicken and Wild Rice Soup Recipe. It’s that perfect mix of creamy, savory, and slightly herbal flavors that just wraps you in a cozy hug, especially when the days get chilly. Trust me, once you make this, it'll be on your dinner rotation for good.

A white bowl filled with creamy chicken and wild rice soup is centered on a white marbled surface. The soup has multiple layers: the base is a pale creamy broth with a smooth texture, mixed with shredded white chicken pieces, bright orange carrot chunks, and dark wild rice grains scattered throughout. Fresh green herbs are sprinkled on top as garnish. A silver spoon with a textured handle is dipped into the bowl, lifting a spoonful of soup, showing the mix of ingredients clearly. Around the bowl are small white dishes holding lemon slices, garlic bulbs, peppercorns, and herbs, with a red cloth napkin partly visible on the left side. 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

I've been making this soup for years, and every time it turns out just right—a creamy texture, tender chunks of chicken, and wild rice that adds that perfect chewy bite. It’s simple enough for weeknights but fancy enough to serve guests without stress.

Rich Creamy Texture: The soup is thickened just enough with a cornstarch slurry and cream, giving it a luscious, silky mouthfeel that feels indulgent but not heavy.
Ultimate Comfort Food: Fresh herbs like thyme and rosemary infuse each spoonful with cozy warmth, making it a perfect cold-weather meal.
Wild Rice Adds Character: Unlike plain rice, wild rice offers a slightly chewy texture and nutty flavor that makes this soup stand out on your table.
Easy to Customize: Whether you want it spicier, dairy-free, or packed with extra veggies, this recipe adapts well without losing its charm.

Ingredients & Why They Work

Every ingredient in this creamy chicken and wild rice soup recipe plays a key role in building depth and comfort. From the veggies that soften while sautéing to the gentle herbs that lift the flavors, it's all about balance. Here's why I love each one and a tip for picking the best.

Flat lay of fresh diced onion in a small white ceramic bowl, diced celery stalks in a matching bowl, thinly sliced carrots arranged neatly on a white plate, two peeled garlic cloves beside a small pile of chopped fresh thyme, two vibrant rosemary sprigs laid flat, a small white bowl filled with golden olive oil, a small white bowl containing wild rice mix, cooked shredded chicken piled softly on a white ceramic dish, a small white bowl with white cornstarch powder, a small white bowl holding creamy heavy cream, a whole fresh lemon sliced in half showing bright yellow flesh, and two whole brown eggs with clean shells placed symmetrically, all ingredients arranged with perfect symmetry 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 fruitiness and is the perfect fat for sautéing veggies without overpowering the broth.
Onion: Gives the soup sweetness and body once softened—don't skip it!
Celery stalk: Brings that classic aromatic base, helping build flavor layer by layer.
Carrots: Their natural sweetness balances the savory and adds lovely color.
Garlic: Just a quick sauté, enough to wake up the soup without getting bitter.
Fresh thyme: Imparts a soft herbal note that complements the chicken beautifully.
Rosemary: The woody fragrance lends sophistication and warmth—but use sparingly so it doesn’t dominate.
Salt and pepper: Essential seasoning to bring out the natural flavors.
Cayenne pepper (optional): Adds a gentle heat kick to brighten the soup—use it if you want a little zip.
Chicken stock: The rich, flavorful base you want homemade if you have time, but good-quality store-bought works great.
Wild rice mix: I recommend Lundberg’s Wild Blend® for its nutty taste and great texture.
Cooked shredded chicken: Rotisserie chicken is a lifesaver here; it’s juicy, tender, and full of flavor.
Cornstarch: Creates that beautiful glossy finish by thickening the soup just right.
Heavy cream: Gives the soup its velvety richness—feel free to adjust the amount as you like.
Lemon juice: Just a splash brightens the whole pot, balancing the creaminess perfectly.

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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 like to switch things up sometimes depending on the season or what I have on hand. The great thing about this creamy chicken and wild rice soup recipe is how flexible it is—feel free to add your twist and make it truly yours.

Variation: Once, I swapped out the cream for coconut milk to make a dairy-free version, and it turned out surprisingly delicious, with a mild coconut undertone that paired well with the herbs.
Extra Veggies: Want more green? Toss in some fresh spinach or kale in the last 5 minutes of cooking for extra color and nutrition.
Spice it Up: If you like a bit more heat, sprinkle in extra cayenne or a dash of smoked paprika—just be careful, a little goes a long way with this soup.
Make it Hearty: Add diced mushrooms or swap chicken for turkey leftovers when in season for a fun twist.

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

The image shows a black pot filled with a layered soup mix. The bottom layer is a clear yellow broth with small chunks of orange and light green vegetables and some herbs sprinkled throughout. On top of the broth, there is a pile of shredded white chicken pieces on one side and a mound of mixed wild rice with red, black, and white grains beside it. The pot is placed on a wooden surface with scattered sprigs of green herbs and small bowls of spices and lemon slices around it, all set against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies Just Right

Start by heating olive oil in a large Dutch oven until it’s shimmering—that’s when you know it’s hot enough without burning. Add diced onion, celery, and thinly sliced carrots. Let them soften for about 5 minutes while giving the pot a gentle stir now and then. You want the veggies tender but not brown—this step builds a sweet, flavorful base for the soup.

Step 2: Add Aromatics and Seasonings

Next, stir in minced garlic, fresh thyme, and two sprigs of rosemary. Cook just 30 to 60 seconds until you smell the gorgeous herbal aroma release—don’t overdo it here because burnt garlic can turn bitter. Season with salt, pepper, and cayenne pepper if you’re feeling adventurous. These simple steps create layers of flavor that carry through to the final dish.

Step 3: Pour in Stock and Add Rice & Chicken

Now pour in your chicken stock, but before you add it all, reserve about a quarter cup to use later for the cornstarch slurry—it’s a handy trick I'll explain soon. Use a wooden spoon to scrape up any browned bits stuck on the bottom; this adds a ton of flavor. Then add wild rice and shredded chicken. Bring the pot to a gentle boil over medium-high heat, then reduce to medium-low for a slow simmer. Cook uncovered for 40 to 50 minutes, stirring occasionally, until the rice is tender but still has a slight chew.

Step 4: Thicken and Finish with Cream and Lemon

While your soup simmers, whisk the reserved stock with cornstarch until smooth—this slurry is the magic that thickens the soup without lumps. Stir it into the pot along with the heavy cream. Let it simmer gently for 3 to 5 minutes until the soup is beautifully thickened and has a lovely glossy sheen. Add the lemon juice off heat to brighten the flavors, then taste and adjust salt, pepper, or lemon as needed. It’s like a light sprinkle of sunshine in every bowl.

Top Tip

Over the years of making this creamy chicken and wild rice soup recipe, I’ve learned a few tricks that really make it stand out and help you avoid common slip-ups.

Reserve Stock for Slurry: Always set aside a bit of the hot stock before thickening. Adding cornstarch directly into hot soup can clump up—mixing it with stock first prevents that.
Cook Rice Slowly: Wild rice takes time to get tender; rushing this step leaves it crunchy. Patience here pays off with perfect texture.
Use Fresh Herbs: They brighten the soup in a way dried herbs can’t. Even a pinch of fresh thyme and rosemary makes a world of difference.
Lemon Last: Add lemon juice at the very end off the heat to keep its freshness and avoid bitterness.

How to Serve Creamy Chicken and Wild Rice Soup Recipe

creamy chicken soup - Serving Suggestion

Garnishes

I always sprinkle chopped fresh parsley on top—it adds a pop of color and a fresh bite that cuts the richness beautifully. Sometimes I grate a little Parmesan for an extra savory touch. A crack of fresh black pepper just before serving also adds a nice finish.

Side Dishes

This soup pairs so well with crusty country bread or soft dinner rolls. I love serving it with a simple green salad dressed lightly with lemon vinaigrette to keep the meal balanced and fresh.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in hollowed-out mini pumpkins or bread bowls—that always impresses guests and makes the meal feel a little fancy without extra fuss. You can also drizzle in some infused olive oil (like rosemary or chili) for that final wow factor.

Make Ahead and Storage

Storing Leftovers

After cooling, I transfer leftovers into airtight containers and refrigerate. It keeps beautifully for 3 to 4 days. The flavors actually deepen overnight, making the next-day lunch even better.

Freezing

I’ve frozen this soup a few times with good results. Just skip adding the cream and cornstarch slurry before freezing. Freeze the soup base alone, then add the slurry and cream fresh when you reheat for the best texture and flavor.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. Once heated through, add the cornstarch slurry and cream to thicken back up, then finish with a squeeze of lemon juice to refresh the flavors.

Frequently Asked Questions:

Can I use white rice instead of wild rice in this soup?

Definitely! White rice will cook faster and give you a softer texture, but it won’t have the same nutty chewiness wild rice brings. If you switch, reduce the simmering time to about 20-25 minutes and keep an eye on the texture.

Is it possible to make this soup dairy-free?

Yes! Substitute the heavy cream with full-fat coconut milk or a creamy plant-based milk like cashew or oat milk. Just add it at the end as you would the cream, and skip the cornstarch if you don't want the soup thickened.

Can I prepare this soup in a slow cooker?

You can! Sauté the vegetables and aromatics on the stove first to develop flavor, then add all ingredients except the cream and slurry to your slow cooker. Cook on low for 4-6 hours until the rice is tender. Add cream, lemon, and slurry during the last 15 minutes on high to thicken.

How do I prevent the soup from becoming too thick when reheating?

If the soup thickens too much after sitting or in the fridge, simply stir in a splash of warm chicken stock or water while reheating. This loosens the texture and restores that perfect creamy consistency.

Final Thoughts

This Creamy Chicken and Wild Rice Soup Recipe has become a go-to comfort food for me and the people I cook for. It’s warm, satisfying, and honestly brings a bit of that “home” feeling no matter the season. I hope you’ll enjoy making it just as much as I do—once it’s simmered away, filling your kitchen with those aromatic herbs, and then you get that first creamy, lemon-bright spoonful, you’ll see why this recipe is so special.