Chicken Wild Rice Soup Recipe

Wild rice keeps absorbing broth long after the pot leaves the heat, which is why so many versions of this soup turn into porridge by the second day.

This chicken wild rice soup recipe avoids that by simmering the rice in its own saucepan and stirring it in at the end, so the broth stays silky instead of thick and gluey.

A butter and flour base finished with half-and-half gives the soup body, while carrots, celery, and cremini mushrooms add sweetness and an earthy backbone.

The whole pot is ready in 1 hour 15 minutes and makes 8 generous bowls of about 1½ cups each.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	55 minutes
Total Time	1 hour 15 minutes
Servings	8 servings (about 1½ cups each)
Difficulty Level	Easy

You might also enjoy: Mushroom Wild Rice Soup

Jump to Recipe

Why You’ll Love This Chicken Wild Rice Soup Recipe

This soup gives you a lightly thickened, creamy broth with chewy wild rice in every spoonful. Here is what sets it apart from the canned cream-of-chicken shortcuts.

• The rice stays chewy. Cooking the wild rice in a separate saucepan keeps it from drinking the broth, so leftovers stay spoonable instead of turning into stew.
• A real roux, no canned soup. Butter and flour cooked together for two minutes thicken the broth cleanly and taste like butter instead of a can.
• Rotisserie chicken does the work. Two cups (280 g) of shredded cooked chicken means no poaching and no extra pot to wash.
• Both pots finish together. The rice simmers while the soup base builds, so the total time is 1 hour 15 minutes.
• It feeds 8. Each bowl is about 1½ cups, which is enough for a full dinner with bread on the side.
• Lemon keeps it bright. One tablespoon of lemon juice at the end cuts through the butter and half-and-half so the soup never tastes flat.
• It bends easily. Dairy-free and gluten-free swaps are covered in the variations below.

For a different take on this soup, see Turkey Wild Rice Soup.

Ingredients

Everything below is split into two groups, one for the rice and one for the soup, so you can set up both pots before you turn on the stove. Cremini mushrooms hold their shape and keep a firmer bite after 20 minutes of simmering than white button mushrooms do, which is why they are the better choice here.

For the wild rice

• 1 cup (170 g) uncooked wild rice, rinsed well
• 3 cups (720 ml) water
• ½ teaspoon salt

For the soup

• ¼ cup (57 g) unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 3 medium carrots, peeled and diced (about 1 cup / 130 g)
• 2 celery stalks, diced (about 1 cup / 100 g)
• 8 ounces (225 g) cremini mushrooms, sliced
• 3 garlic cloves, minced
• ⅓ cup (40 g) all-purpose flour
• 6 cups (1.4 L) low-sodium chicken broth
• 1 bay leaf, preferably from a jar of whole bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 2 cups (280 g) cooked chicken, shredded (rotisserie chicken works well, skin and bones removed)
• 1 cup (240 ml) half-and-half
• 1 tablespoon (15 ml) fresh lemon juice
• 2 tablespoons chopped fresh parsley, for serving

Read Also: Creamy Chicken Soup Recipe

Kitchen Equipment Needed

You only need two pots and a few basic tools. A heavy pot matters most, because flour scorches quickly in a thin one.

• 6-quart Dutch oven or heavy-bottomed soup pot for the soup
• Medium saucepan with a lid for the wild rice
• Fine-mesh strainer for rinsing and draining the rice
• Chef’s knife for dicing the vegetables
• Large cutting board
• Balloon whisk for smoothing the roux into the broth
• Wooden spoon for stirring
• Ladle for serving
• Measuring cups and measuring spoons
• Two forks or meat shredding claws for the chicken
• Airtight containers for leftovers

For a Dutch oven option, try: Chicken Gnocchi Soup

Recommended Products for This Recipe

These are the products I recommend for this soup, chosen because each one solves a specific problem I ran into while testing it.

1. Lundberg Organic Wild Rice

Cheap wild rice blends often include white and brown rice that cook at different speeds, which leaves some grains mushy while others stay hard. Pure wild rice cooks evenly, splits open in about 45 to 50 minutes, and gives the soup its signature chew.

Get it on Amazon

2. Le Creuset Enameled Cast Iron Dutch Oven

Thin pots scorch the flour at the bottom before the vegetables finish softening. A heavy enameled pot holds steady medium heat, so the roux cooks to a pale blond without catching.

Get it on Amazon

3. Meat Shredding Claws

Shredding rotisserie chicken with two forks leaves uneven chunks and takes longer than it should. Claws pull a whole breast into bite-sized strands in under a minute, which gets the chicken into the pot while the soup is still hot.

Get it on Amazon

4. Glass Food Storage Containers

Wild rice soup thickens as it sits, and plastic containers tend to hold onto the broth’s color and smell. Glass containers with locking lids go from fridge to microwave without staining, and a second container makes it easy to store the rice apart from the broth.

Get it on Amazon

A related recipe is Chicken Soup.

Step-by-Step Instructions: How to Make Chicken Wild Rice Soup

Follow these steps and you will have a creamy pot of chicken wild rice soup on the table in just over an hour.

1. Cook the Wild Rice

• Place the 1 cup (170 g) of wild rice in a fine-mesh strainer and rinse under cold running water for about 30 seconds, until the water runs mostly clear.
• Combine the rinsed rice, 3 cups (720 ml) of water, and ½ teaspoon of salt in a medium saucepan with a lid.
• Bring to a boil over high heat, then reduce the heat to low and cover.
• Simmer for 45 to 50 minutes, until most of the grains have split open and the texture is chewy rather than crunchy.
• Drain any excess liquid through the strainer and fluff the rice with a fork. You should have about 3 cups of cooked rice. Set it aside.

2. Prep the Vegetables and Chicken

• While the rice simmers, dice the onion, carrots, and celery into pieces about ¼ to ½ inch (6 to 12 mm) wide so they cook at the same pace.
• Slice the 8 ounces (225 g) of cremini mushrooms into ¼-inch (6 mm) slices and mince the 3 garlic cloves.
• Remove the skin and bones from the rotisserie chicken, then shred enough meat to measure 2 cups (280 g). Set it aside.

3. Sauté the Vegetables

• Melt the ¼ cup (57 g) of butter in a 6-quart Dutch oven over medium heat.
• Add the onion, carrots, and celery with a pinch of the 1 teaspoon of kosher salt. Cook for 6 to 8 minutes, stirring often, until the onion turns translucent and the carrots begin to soften.
• Add the sliced mushrooms and cook for 5 to 6 minutes, until the liquid they release evaporates and the edges turn lightly golden.
• Stir in the garlic and cook for 30 seconds, just until fragrant.

4. Make the Roux

• Sprinkle the ⅓ cup (40 g) of flour evenly over the vegetables.
• Stir constantly for 1 to 2 minutes, until no dry flour remains and the mixture smells like cooked butter instead of raw flour.
• Keep the heat at medium. The roux should stay pale and never brown.

5. Add the Broth and Seasonings

• Pour in 1 cup (240 ml) of the chicken broth and whisk, scraping the bottom of the pot, until the mixture forms a smooth, thick paste.
• Add the remaining 5 cups (1.2 L) of broth in two or three additions, whisking after each so no lumps form.
• Add the bay leaf, thyme, sage, the rest of the 1 teaspoon of kosher salt, and the ½ teaspoon of black pepper.
• Bring to a gentle boil over medium-high heat, then reduce to medium-low.
• Simmer partially covered for 20 minutes, stirring occasionally, until the vegetables are tender and the broth coats the back of a spoon lightly.

6. Finish the Soup

• Remove and discard the bay leaf.
• Stir in the shredded chicken and the cooked wild rice. Simmer for 5 minutes, until everything is heated through.
• Reduce the heat to low, pour in the 1 cup (240 ml) of half-and-half, and warm for 2 to 3 minutes. Do not let it boil.
• Stir in the 1 tablespoon (15 ml) of lemon juice.
• Taste and adjust with more salt and pepper if needed.

7. Serve

• Ladle the soup into warm bowls.
• Sprinkle each serving with chopped fresh parsley and serve right away.

Read Also: Easy Chicken Noodle Soup Recipe

Tips for The Best Chicken Wild Rice Soup

Small details decide whether this soup turns out silky or heavy. These are the ones that matter most.

• Rinse the rice first. Wild rice can arrive dusty, and rinsing for 30 seconds keeps the broth clean and the grains from clumping.
• Cook the rice in its own pot. I ruined my first pot by dropping raw rice straight into the broth. It drank so much liquid that the soup set up like risotto before the chicken even went in.
• Check the darkest grains. Wild rice cooks unevenly, so taste a few of the darkest grains at 45 minutes. They should be chewy, with some split open, and never crunchy.
• Keep the roux pale. Cook the flour for no more than 2 minutes over medium heat. A browned roux adds a toasted flavor that clashes with the delicate broth.
• Add the broth gradually. The first cup should form a thick paste. Whisking in the rest in stages is what keeps the soup smooth.
• Dice the vegetables evenly. Pieces between ¼ and ½ inch (6 to 12 mm) soften at the same pace, so you never get raw carrot next to mushy onion.
• Never boil the half-and-half. Keep the heat low after it goes in. A hard boil can cause the dairy to separate and look grainy.
• Finish with lemon. I’ve found that 1 tablespoon (15 ml) of lemon juice lifts this soup more than an extra pinch of salt does, because the butter and cream leave the broth tasting flat without a little acid.
• Season at the end. Broth brands vary a lot in salt, so taste after the chicken and rice go in before adding more.
• Thin as needed. If the soup is thicker than you like, whisk in ½ cup (120 ml) of warm broth at a time until it loosens.

For another creamy option, try: Creamy Tomato Basil Soup

What to Serve with Chicken Wild Rice Soup

This soup is rich enough to be the main course, so the best sides are simple and add crunch, freshness, or something to dip. Here are pairings that work well.

• Homemade Biscuit: Split one and use it to mop up the last of the creamy broth.
• Dinner Rolls: Soft, warm rolls and butter suit the mild, nutty flavor.
• Sourdough Focaccia: The olive oil crust and chewy crumb are made for dunking.
• Broccoli Salad: Its crunch and tangy dressing offset the creamy soup.
• Roasted Brussels Sprouts with Bacon: The caramelized edges and smoky bacon add a savory contrast.
• Maple Glazed Carrots: A touch of sweetness balances the earthy wild rice.
• Grilled cheese sandwiches: Cut into strips for dipping, they turn the soup into a classic comfort meal.
• Simple green salad with lemon vinaigrette: The sharp dressing keeps the meal from feeling heavy.
• Saltine crackers: A quick option when you want something crisp without turning on the oven.
• Apple Crisp: A warm dessert that follows a creamy soup well.
• Mulled Apple Cider: A spiced warm drink that fits a cold-weather dinner.
• Dry white wine: A crisp Chardonnay or Pinot Grigio echoes the lemon in the soup.

Another cozy chicken-based pot worth trying is Chicken Corn Chowder.

Variations of Chicken Wild Rice Soup

The base recipe is flexible, and these changes work without upsetting the balance of the soup.

• Turkey wild rice soup: Replace the chicken with 2 cups (280 g) of leftover roasted turkey, which is a good use for Thanksgiving leftovers.
• Bacon version: Cook 4 slices of chopped bacon in the Dutch oven first, remove them, and use 2 tablespoons of the drippings plus 2 tablespoons of butter in place of the ¼ cup of butter. Stir the bacon back in at the end.
• Extra mushroom: Increase the cremini to 12 ounces (340 g) for a deeper, earthier broth.
• Dairy-free: Use olive oil in place of the butter and replace the half-and-half with 1 cup (240 ml) of full-fat canned coconut milk.
• Gluten-free: Swap the all-purpose flour for a 1-to-1 gluten-free flour blend in the same amount, or thicken at the end with a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water.
• White wine: Stir in ½ cup (120 ml) of dry white wine after the vegetables soften and let it cook down for 2 minutes before adding the flour.
• Extra vegetables: Add 1 cup (150 g) of chopped spinach or kale in the last 3 minutes of simmering.
• Spicier: Add ¼ teaspoon of red pepper flakes with the thyme and sage.

Read Also: Instant Pot Chicken Wild Rice Soup Recipe

Storage and Reheating

This soup keeps well, but the wild rice continues to absorb liquid as it sits, so a little extra broth at reheating time makes a big difference.

• Refrigerator: Cool the soup within 2 hours and store in airtight containers for up to 4 days.
• Rice stored separately: I keep cooked wild rice in its own container so the broth stays loose, then combine the two when I reheat a bowl.
• Freezer: Freeze the soup for up to 3 months. For the best texture, freeze it before adding the half-and-half and stir the dairy in once it is thawed and warm.
• Freezing the rice: Cooked wild rice also freezes well in a flat zip-top bag for up to 3 months.
• Thawing: Thaw overnight in the refrigerator before reheating.
• Stovetop reheating: Warm over medium-low heat, stirring often, and add ½ cup (120 ml) of broth or water to loosen the soup.
• Microwave reheating: Heat single portions in 90-second intervals, stirring between each, until steaming hot.
• Safety: Reheat leftovers to 165°F (74°C) before serving, and do not reheat the same portion more than once.

For a hands-off, make-ahead version, try: Crockpot Chicken Wild Rice Soup

Nutritional Facts

These are approximate values per serving (about 1½ cups), based on 8 servings and low-sodium chicken broth. Exact numbers vary with the brands you use.

Nutrition Per Serving (Approximate)
Calories	270 kcal
Total Fat	12 g
Saturated Fat	6 g
Cholesterol	60 mg
Sodium	600 mg
Total Carbohydrates	25 g
Dietary Fiber	3 g
Sugars	5 g
Protein	16 g

For a lighter bowl, check out Lentil and Vegetable Soup.

Health Benefits of Key Ingredients

Beyond the comfort factor, the main ingredients in this soup each bring something useful to the bowl.

• Wild rice: It is the seed of an aquatic grass and is a whole grain. It offers more protein and fiber than white rice, along with magnesium, zinc, and B vitamins.
• Chicken: It is a lean source of complete protein and supplies niacin, vitamin B6, and selenium.
• Carrots: Their orange color comes from beta-carotene, which the body converts into vitamin A for eye and skin health.
• Celery: It adds potassium and vitamin K with very few calories, plus a clean, savory aroma to the broth.
• Cremini mushrooms: They provide riboflavin, niacin, potassium, and selenium, and add a savory depth without extra salt.
• Onion and garlic: Both are in the allium family and contribute sulfur compounds, which give the soup its savory base.
• Chicken broth: It adds fluid and a small amount of protein, and a low-sodium version lets you control how salty the soup ends up.
• Thyme and sage: These herbs add flavor with almost no calories, so the soup tastes rich without needing extra fat.

Read Also: Kale and Sweet Potato Soup Recipe

FAQs About Chicken Wild Rice Soup

1. Do I need to cook the wild rice before adding it to the soup?

Cooking it separately gives the best results. Raw wild rice soaks up a large amount of broth and can leave the soup thick and gluey.

You can add raw rice if you prefer one pot, but expect to add extra broth and to simmer for 45 to 50 minutes.

2. How do I know when wild rice is done?

Taste a few of the darkest grains. They should be chewy and tender, with many of the grains split open to show the lighter interior.

If any grain is crunchy, keep simmering and test again every 5 minutes.

3. Can I freeze chicken wild rice soup?

Yes, for up to 3 months.

The dairy can separate when frozen, so the best method is to freeze the soup before adding the half-and-half.

Stir the half-and-half in after thawing and reheating, and freeze the cooked rice in a separate bag.

4. Can I use raw chicken instead of rotisserie chicken?

Yes, raw chicken works.

Poach 1 pound (450 g) of boneless, skinless chicken breasts in the broth for 15 to 20 minutes, until they reach 165°F (74°C).

Remove the chicken, shred it, and return it to the pot with the rice.

5. Why is my soup too thick the next day?

The wild rice keeps absorbing liquid as it cools. The roux also tightens as it sits in the refrigerator.

Whisk in ½ cup (120 ml) of warm broth or water while reheating until the soup loosens to your liking.

6. Can I make chicken wild rice soup dairy-free or gluten-free?

For dairy-free, use olive oil for the butter and full-fat canned coconut milk for the half-and-half. The coconut flavor is mild once the soup is seasoned.

For gluten-free, use a 1-to-1 gluten-free flour blend for the roux and check that your broth is labeled gluten-free.

7. Can I make this soup in a slow cooker?

Yes, though the roux needs to be started on the stovetop first.

Cook the vegetables and roux, transfer them to the slow cooker with the broth and seasonings, and cook on low for 4 to 6 hours.

Stir in the cooked chicken, cooked rice, half-and-half, and lemon juice during the last 15 minutes.

For a spicier pot, try: Chicken Taco Soup

Final Thoughts

This chicken wild rice soup is creamy without being heavy, and the chewy rice makes every bowl feel substantial.

Cook the rice on its own, keep the roux pale, and finish with lemon, and the pot will turn out right every time.

Try it on the next cold evening and let me know how it goes in the comments. If you share it with friends or family, I would love to hear which variation you picked.

Recommended:

• Best Chicken Soup Recipes
• Chicken Potato Soup
• Lemon Chicken Soup
• Chicken Stew
• Chicken Chowder
• Marry Me Chicken Soup
• Slow Cooker Chicken Gnocchi Soup
• Beef Barley Soup
• Potato Leek Soup