Name: Creamy Chicken 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 (recommended 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 comforting about a warm, silky bowl of soup brimming with tender chicken, nutty wild rice, and fresh herbs. This Creamy Chicken Wild Rice Soup Recipe delivers all that cozy goodness in one pot, perfect for winding down after a busy day or sharing with loved ones.

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 Wild Rice Soup Recipe
Top Tip
How to Serve Creamy Chicken Wild Rice Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Wild Rice Soup Recipe

Why You'll Love This Recipe

This Creamy Chicken Wild Rice Soup Recipe quickly became a favorite in my kitchen because it manages to taste gourmet while being incredibly straightforward to make. The balance between the creamy broth, chewy wild rice, and savory chicken is just right every time.

One-pot Wonder: Everything cooks in a single Dutch oven, meaning less cleanup and more time enjoying your meal.
Perfectly Creamy: The soup has just enough cream to feel indulgent without being heavy or greasy.
Fresh Herb Flavor: Thyme and rosemary give it a fragrant lift that keeps every spoonful interesting.
Make-Ahead Friendly: It reheats beautifully, making it a perfect candidate for meal prep or freezing.

Ingredients & Why They Work

Each ingredient in this Creamy Chicken Wild Rice Soup Recipe plays a role in building rich flavors and satisfying textures. Choosing good-quality chicken stock and fresh herbs makes all the difference, so don’t skimp 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: Helps sauté the veggies and adds a subtle fruity richness.
Onion: Brings natural sweetness and depth to the soup base.
Celery: Adds a mild earthiness and crunch when sautéed.
Carrots: Their natural sweetness balances the savory herbs.
Garlic: Gives a warm, aromatic punch that wakes up the flavors.
Fresh thyme: Lends that signature woodsy note perfect for hearty soups.
Rosemary: Adds piney fragrance that complements the chicken beautifully.
Salt and pepper: Essential for seasoning throughout, don’t forget to taste as you go.
Cayenne pepper (optional): For a little subtle heat if you like a gentle kick.
Chicken stock: The backbone of this soup’s flavor, use homemade or a good store-bought version.
Wild rice mix: Provides chewy texture and a nuttiness different from regular rice.
Cooked shredded chicken: Rotisserie chicken works great for an easy shortcut.
Cornstarch: Used to thicken the soup to that perfect creamy consistency.
Heavy cream: Adds silkiness and richness without overpowering.
Lemon juice: A splash at the end brightens the whole bowl with fresh acidity.

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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 mixing things up depending on the season or what I have on hand, and you definitely can too. Don’t hesitate to make this soup your own; it’s quite forgiving.

Variation: Sometimes I swap the heavy cream for coconut cream to create a dairy-free twist that’s just as luscious.
Protein Swap: If you want to skip chicken, adding cooked turkey or even a handful of cooked mushrooms makes for a tasty vegetarian version.
Herb Adjustments: Feel free to experiment with fresh parsley or tarragon instead of thyme and rosemary for a different herbaceous vibe.
Spice It Up: Add crushed red pepper flakes instead of cayenne if you like a bit more punch.

Step-by-Step: How I Make Creamy Chicken 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

Start by heating olive oil in a large Dutch oven until it shimmers. Toss in the diced onion, celery, and thinly sliced carrots. Let them cook for about 5 minutes until they soften just a bit—you don’t want them mushy, just tender enough to release their natural sweetness.

Step 2: Add Fresh Herbs and Garlic

Stir in the minced garlic, chopped thyme, and whole rosemary sprigs. Cook for about 30 to 60 seconds—just enough until you can smell those lovely herb and garlic aromas. Don’t rush here; this step layers in so much flavor. Season with salt, pepper, and cayenne if you want a little heat.

Step 3: Pour in Stock and Add Rice, Chicken

Pour the chicken stock over the veggies, reserving a splash to mix with your cornstarch later. Use a wooden spoon to scrape up any browned bits at the bottom—that’s pure flavor gold! Add in the wild rice and shredded chicken, then bring it all to a gentle boil.

Step 4: Simmer for Perfect Rice Texture

Reduce the heat to medium-low and let the soup simmer, uncovered, for 40 to 50 minutes. Stir it occasionally to prevent sticking. You're aiming for the wild rice to become tender but still have a nice chew—don’t overcook or it’ll get mushy.

Step 5: Thicken with Cornstarch and Finish Creaminess

Whisk the reserved splash of stock together with cornstarch to make a smooth slurry. Gradually stir the slurry and heavy cream into the simmering soup. Let it cook for 3 to 5 minutes until the broth turns glossy and just thick enough to coat your spoon. Go slow—adding too much at once can thicken it too much.

Step 6: Brighten with Lemon Juice and Serve

Take the pot off the heat and stir in fresh lemon juice. Give it a quick taste test and adjust salt, pepper, or even a little more lemon if you want. Serve it warm with crusty bread—you’ll love how the soup’s cozy creaminess pairs with a crisp loaf.

Top Tip

From countless batches, here are the handful of tricks I’ve found that make this Creamy Chicken Wild Rice Soup Recipe absolutely foolproof and delicious every time.

Simmer Low and Slow: Allowing the soup to simmer gently rather than boil aggressively keeps the chicken tender and the rice perfectly chewy.
Reserve Stock for Slurry: Using hot stock to mix with cornstarch avoids lumps and helps the soup thicken smoothly.
Fresh Herbs Matter: Adding fresh thyme and rosemary instead of dried elevates the soup’s aroma and depth in a subtle but obvious way.
Add Lemon Last: Adding lemon juice off the heat keeps its brightness fresh and prevents the soup from curdling.

How to Serve Creamy Chicken Wild Rice Soup Recipe

creamy chicken wild rice - Serving Suggestion

Garnishes

I usually sprinkle chopped fresh parsley or chives on top for a burst of color and freshness. Sometimes I add a little crispy bacon or a handful of toasted almonds for crunch—both add a fun texture contrast that I really enjoy.

Side Dishes

Crusty artisan bread or warm garlic toast make the perfect partners for dipping into all that creamy goodness. A simple green salad with a lemon vinaigrette rounds it out if you want something fresh alongside.

Creative Ways to Present

For a cozy dinner party, I like to serve the soup in small bread bowls or rustic ceramic mugs with a sprig of rosemary resting on top. It turns a humble soup into a stunning presentation that always impresses!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it rests, so when reheating, add a splash of warm chicken stock or water to loosen it back up before serving.

Freezing

This soup freezes wonderfully. I prefer to freeze it before adding the cream and slurry—then stir those in fresh when reheating to keep it silky and fresh. Freeze in portion-sized containers for easy thawing.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Once hot, add your cornstarch slurry and cream to restore that beautiful, rich texture just like fresh. Microwaving works too, just stir midway to keep it even.

Frequently Asked Questions:

Can I use white rice instead of wild rice?

You can substitute white rice, but wild rice has a distinct texture and nutty flavor that really defines this soup. If you do switch, use a rice that holds its shape well and adjust cooking times since white rice cooks faster.

Is it possible to make this soup dairy-free?

Absolutely! Swap the heavy cream for full-fat coconut milk or a cashew cream to keep the soup creamy without adding dairy. The flavor will shift slightly, but it’s delicious and welcoming for dairy-free diets.

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

The soup naturally thickens as it cools because of the starch. To fix this, simply stir in a bit of warm chicken stock or water when reheating and add the cornstarch slurry and cream fresh. Heat gently and stir well for the best texture.

Can I use dried herbs instead of fresh?

You can, but fresh herbs really brighten the soup and improve its flavor complexity. If using dried herbs, reduce the amount to about one-third and add them earlier in the cooking process to allow their flavor to mingle with the broth.

Final Thoughts

This Creamy Chicken Wild Rice Soup Recipe feels like a warm hug in a bowl—nourishing, delicious, and easy enough to whip up on a weekday night. I hope you’ll give it a try and make it a staple in your own kitchen, just like I’ve done. It’s one of those recipes that tastes like a special occasion but fits into your everyday life beautifully.