Chicken and wild rice soup in a white soup bowl with a spoon, served on a wood board with another bowl of soup in the background.
Print Recipe
5 from 1 vote

Creamy Chicken and Wild Rice Soup

Chicken and Wild Rice Soup, made with carrots, celery, chicken, and wild rice in a creamy and flavorful broth. Make it in the slow cooker or on the stove. 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: American
Servings: 8
Calories: 354kcal
Author: Lauren Allen


  • 2 cups cooked rice , wild rice
  • 1 small yellow onion , chopped
  • 2 medium carrots , diced
  • 2 ribs celery , diced
  • 6 Tablespoons butter , divided
  • 1 clove garlic , minced
  • 4 1/2 cups low-sodium chicken broth (appx. 3 (14.5 oz) cans)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • salt and freshly ground black pepper , to taste
  • 1 1/2 pounds boneless skinless chicken breasts , halved
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup heavy whipping cream ,or half & half


  • Prepare rice according to package instructions.
  • Melt 1 Tbsp butter in a large soup pot over medium heat. 
  • Add onion, carrots and celery and sauté until slightly tender. Add the garlic and sauté for 30 seconds. 
  • Stir in the chicken broth, thyme, marjoram, sage, rosemary and season with salt and pepper to taste.
  • Add chicken and bring mixture to a boil. Cover the pot with a lid and allow mixture to boil for 10-12 minutes, or until chicken is cooked through, stirring occasionally to check on it.
  • Remove chicken to a cutting board to rest for 5 minutes before chopping into small pieces.  
  • In a separate medium saucepan melt remaining 5 Tbsp butter over medium heat. Add flour and whisk constantly for 1-2 minutes.
  • Slowly add the milk, whisking vigorously, and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in cream. 
  • Pour roux mixture into the soup pot and stir until smooth. Cook for a few more minutes. Taste broth and add additional seasonings, if needed. 
  • Reduce the heat to low and return chicken and add cooked rice to the soup. Serve warm.


*You could use the Harvest Wild Rice Blend from Costco, Lundberg Wild Rice, or you could even use a Rice-a-Roni package of Wild Rice for $1!
Adapted from Cooking Classy


Calories: 354kcal | Carbohydrates: 21g | Protein: 25g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 101mg | Sodium: 259mg | Potassium: 637mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3175IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1.3mg