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Chicken Wild Rice Soup is thick, creamy, and packed with tender chicken, nutty wild rice, and veggies. Ready in 40 minutes for a cozy weeknight dinner!
I think that chicken wild rice soup might be my all time favorite soup. Potato Corn Chowder might be pretty high up there, but there is just something about wild rice that I love. If it is on the menu, I will try it every single time at a restaurant.
After growing up in Minnesota, using real wild rice and finding the best version is kind of required. This soup has been a staple in our house every winter for probably 15 years now. I can’t even remember where I first found the recipe, I think it was in some kind of light cooking magazine my mom had, but it’s been tweaked and perfected in my kitchen ever since.
Erin’s Notes
- One pot. Everything cooks in a single stockpot, so cleanup is easy.
- Ready in 40 minutes. Quick enough for a weeknight, cozy enough for a cold one.
- Lightened up. Evaporated milk keeps it thick and creamy without the calories of heavy cream.
- Great for leftovers. This recipe makes a big batch, and it freezes well for another night.
Ingredient Notes
- Wild Rice — Use real wild rice, not a wild rice blend that’s mostly white or brown rice with just a few pieces of wild rice mixed in. You’ll usually find it near the regular rice at the grocery store, or at Trader Joe’s.
- Chicken — This is a great way to use rotisserie chicken or any leftover cooked chicken you have on hand. Just dice it up and stir it in.
- Evaporated Milk — This is what makes the soup creamy without a ton of added fat. Any milk or cream will work in its place. Heavy cream will make it richer, but also adds more fat and calories.
- Poultry Seasoning & Thyme — These two give the broth its classic, cozy flavor. Don’t skip them.
Chicken Wild Rice Soup
Equipment
Ingredients
- 1/4 cup butter
- 1 onion, finely chopped
- 1 carrot, shredded
- 1 celery rib, chopped
- 1/2 cup all-purpose flour
- 8 cups chicken broth, (can use low sodium)
- 3 1/2 cups cooked wild rice
- 1 pound chicken, cooked and chopped
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup fat free evaporated milk
- Parsley or chives for garnish, optional
Instructions
- In a large stock pot melt butter over medium heat. Add onions, carrots and celery and cook for about 5 minutes until the vegetables are soft.1/4 cup butter, 1 onion, 1 carrot, 1 celery rib
- Stir in flour and mix until blended, cooking for a minute or two.1/2 cup all-purpose flour
- Slowly whisk in broth, until it is blended and there are not any clumps8 cups chicken broth
- Stir in cooked rice, chicken, poultry seasoning, thyme, salt and pepper.3 1/2 cups cooked wild rice, 1 pound chicken, 1 teaspoon poultry seasoning, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper
- Bring to boil over medium heat. Cook for a few minutes until the soup starts to thicken.
- Stir in milk and cook for 3-5 minutes.1 cup fat free evaporated milk
- Garnish with parsley or chives.Parsley or chives for garnish
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Wild Rice Soup
- Cook the vegetables. In a large stockpot, melt the butter over medium heat. Add the onion, carrot, and celery, and cook for about 5 minutes, until the vegetables are soft.
- Make a roux. Stir in the flour and mix until blended, cooking for a minute or two to cook off the raw flour taste.
- Add the broth. Slowly whisk in the chicken broth until it’s blended and there are no clumps.
- Add the rice and chicken. Stir in the cooked wild rice, chicken, poultry seasoning, thyme, salt, and pepper.
- Simmer. Bring the soup to a boil over medium heat, and cook for a few minutes until it starts to thicken.
- Finish with milk. Stir in the evaporated milk and cook for 3-5 minutes more.
- Serve. Garnish with fresh parsley or chives and serve warm.
Recipe Tips
- Use real wild rice, not a blend with just a few pieces of wild rice mixed in — it’s pricier, but worth it for the texture and flavor of this soup.
- This is a great use for rotisserie chicken or any leftover chicken you have. Just dice it up and stir it in at the end.
- No evaporated milk? Any milk or cream will work. Heavy cream makes it richer, but adds more fat and calories.
- Want to make this in the crockpot? Add all of the ingredients except the butter, flour, and evaporated milk (use uncooked chicken), and cook on low for about 4 hours. Remove the chicken to chop or shred it, then whisk together a quick roux on the stovetop (melt the butter, stir in the flour, then the milk) and stir it into the slow cooker along with the chopped chicken before serving.
Recipe Variations
- Chicken Thighs — Swap the chicken for boneless, skinless chicken thighs for even more flavor.
- Mushrooms — Add a cup of sliced mushrooms in with the onion, carrot, and celery for extra earthiness.
- Garlic — Stir in 2-3 cloves of minced garlic with the vegetables for more depth of flavor.
- Wild Rice Blend — A wild rice blend is a more budget-friendly swap for real wild rice. Just cook it according to the package directions and add it in at the same point. It may cook a bit faster than pure wild rice, so keep an eye on it.
- Instant Pot — I also have a dedicated Instant Pot Chicken Wild Rice Soup recipe on the blog if you’d rather make this in the pressure cooker.
Storage & Freezing
To store: Let the soup cool, then store in an airtight container in the fridge for up to 3-4 days.
To freeze: This soup freezes well. This recipe makes about 8 servings, so we usually eat about half and freeze the rest for another night. Let it cool completely, then freeze in an airtight, freezer-safe container for up to 2-3 months.
To reheat: Thaw frozen soup in the fridge overnight, then reheat gently in a pot over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave.
This chicken wild rice soup has been a staple in our family for years, and it will be for years to come. It’s perfect for a cold night when all you want is a comforting bowl of something to warm you up.
You can — it’s a more budget-friendly option. Just cook it according to the package directions, since blends often cook faster than pure wild rice.
Definitely. Rotisserie or any leftover cooked chicken works great here — just dice it up and stir it in.
Yes, absolutely! Let it cool completely, then freeze in an airtight container for up to 2-3 months. Thaw in the fridge overnight and reheat gently on the stovetop.
One of our favorite soups! So delicious!
With the weather SO cold, this was the perfect dinner!
Thank you for including the Instant Pot recipe!! I’ve been looking all over!
Guess what I am making for lunch tomorrow? This looks amazing nothing like Creamy chicken soup, but with rice too? Yes, please!
Such a warm and comforting soup!! I bet it tastes amazing!!
This is spectacular! I’d love to make this, my whole family will surely love this!
One of my favorite soups! So creamy and delicious!
This soup sounds fantastic! I have to warm up to a bowl!
This soup sounds like the ultimate comforting and creamy soup. It would warm my soul on this cold wintery day.
When this is made in the Instant Pot, does the wild rice still have to be pre-cooked?
No, it will cook in the instant pot.