This creamy Chicken and Wild Rice Soup recipe has tender chicken, wild rice, and chopped veggies in a creamy, flavorful broth. It 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, Potato Leek Soup, or Broccoli Cheese Soup.
Soul-Warming Chicken & Wild Rice Soup
Soul-Warming Chicken & Wild Rice SoupI 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
Follow me for more great recipes
Recipe
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
Create a FREE Account to save your favorite recipes and create meal plans
Follow Me
*I originally shared this recipe February 2015. Updated February 2019 and October 2024.
This post contains affiliate links.
I’m not typically a soup person. However, this soup was absolutely incredible! I made it in my electric dutch oven and was able to pan sear the vegetables in it before adding the rest of the ingredients, turning this into a one pot masterpiece! I actually put two frozen chicken breasts in it and they cooked up beautifully and shredded easily when I pulled them out. I cannot say enough about this delicious recipe! Do yourself a favor and give it a try. Note: I was not able to get celery at my store, so I substituted a little celery seed to give it the flavor and it worked great!
10/5 stars. This soup is fantastic. Will repeat it again!
This was so delicious, relatively quick, and easy to make! Even my husband asked me to save the recipe, which coming from him sometimes is a big statement haha. I did double the amount of carrot and celery and thought it was fantastic.