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This creamy Chicken and Wild Rice Soup recipe has tender chicken, wild rice, and chopped veggies in a creamy, flavorful broth. It's comforting and healthy, and you can make it on the stovetop in a slow cooker.
If you love soup recipes, try our Chicken and Dumplings, Roasted Cauliflower Soup, Creamy Zuppa Toscana, Creamy Tortellini Soup, French Onion Soup, Potato Leek Soup, or Broccoli Cheese Soup.
Soul-Warming Chicken & Wild Rice Soup
I love everything about this soup! It absolutely delicious, plus it's a complete meal, with grains, veggies, and protein, and it will actually leave you feeling full. If you want an extra hearty, cozy meal, serve it with homemade rolls, breadsticks or level it up by serving in a bread bowl!
How to make Chicken and Wild Rice Soup:
Sauté Veggies: Saute celery, carrots, and onion in oil. Add garlic and sauté 30 seconds. ADD butter and flour and whisk for 1 minute. Stir in the chicken broth, bouillon, thyme, sage, rosemary, salt and pepper.
Add Chicken and bring soup to a boil. Cover, reduce heat, and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces. Stir evaporated milk, shredded chicken, and cooked wild rice into the soup.
Make Ahead Instructions:
To Make Ahead: This homemade chicken and wild rice soup recipe can be completely prepped ahead then stored in an airtight container in the fridge for 1-2 days.
Recipe Variations:
Slow Cooker Instructions: Sauté veggies in skillet as directed, adding butter and flour. Pour into slow cooker, whisking in broth, seasonings and chicken. Cook on low for 3-4 hours or High for 2 hours then shred chicken and return to soup. Stir in milk and cooked rice. Taste and adjust seasonings as needed.
Vegetarian Wild Rice Soup: Omit chicken and use vegetable broth in place of chicken broth.
More 30-Minute Meals:
- Fettuccine Alfredo
- Honey Mustard Chicken
- Korean Beef Tacos
- Boursin Pasta
- Air Fryer Salmon Bites
- Tuscan Garlic Chicken
- Meatloaf Sandwich
- Teriyaki Chicken
- Chow Mein
Chicken and Wild Rice Soup
Ingredients
- 2 cups cooked wild rice*
- 2 Tablespoons olive oil
- 2 ribs celery, , diced
- 2 carrots, , diced
- 1 yellow onion, , chopped
- 1 clove garlic, , minced
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 teaspoons chicken bouillon paste, , better than bouillon base
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken breasts, , or thighs
- 12 oz can evaporated milk, , or use 6oz heavy cream and 6oz milk
Instructions
- Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Add butter and flour and whisk well for 1 minute.
- Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.
- Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces.
- Stir in evaporated milk and cooked wild rice. Taste broth and adjust seasonings, adding more bouillon or spices, if needed, before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe February 2015. Updated February 2019 and October 2024.
Delicious! I upped the rhyme and sage to 1/2 tsp, added 1/4 tsp marjoram, and increased the garlic to 2 cloves. Will definitely make it again!!
Very easy & super delicious. Only thing I did different from the recipe was to add extra diced carrots and celery, and mushrooms. Definitely a keeper.
I made this soup in my instapot! It was great! I just left out the milk and roux until after it was cooked! Took ten minutes! Great easy recipe on a cold night!
I really liked this recipe. I made a slight change to reduce the amount of cream and roux and was still creamy and tasty, will definitely keep this in mind to make again.
Thank you! I had this exact question. I want to make it just a tad healthier because we absolutely love this recipe. I will try reducing the roux/milk next time.
I have made this in a crock pot, and on the stove top and which ever way I make it it’s a huge delicious treat. I make this several times during the chilly months and have taken it to some shut ins. Always always an enormous hit. Easy to do and oh so good! We like it with some garlic toast too!
I used rotisserie chicken instead. A very unique, tasty soup for a cold day. I have bookmarked for future use. Thank you.
Great soup recipe! I usually use a different recipe but thought I would try this one and my family loved it!
Has anyone done this in a crockpot? I have precooked shredded chicken I will be using but would like to make everything in the crockpot prior to adding the chicen. Please let me know your suggestions!
Yes, you could do that. Make the recipe up to step 5 (without the chicken) and slow cook for 3ish hours on high or 6-8 on low.
Awesome soup recipe. Easy to make. We used rotisserie chicken.
Yes and it’s taste good .On a cold night
Can almond milk be used in place of the milk in this recipe? Also, can I freeze the soup since it contains rice?
Yes, you could use Almond milk. If you decide to freeze, I would freeze before adding the roux.