Nothing says comfort food quite like a rich, velvety bowl of homemade soup. This Creamy Chicken Wild Rice Soup Recipe is one of those recipes that fills your kitchen with warmth and your belly with cozy satisfaction. It’s hearty, packed with tender chicken, nutritious veggies, and that nutty wild rice that adds the perfect bite every time.

A white speckled bowl filled with creamy soup made of a light beige broth base with tender white pieces of chicken, bright orange carrot slices, dark thin wild rice grains, pale green celery pieces, and dark green spinach leaves, garnished with a small fresh green herb sprig on top. A spoon dipped into the soup lifts some chicken and rice. The bowl rests on a white marbled surface that adds a soft contrast. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Wild Rice Soup Recipe
Top Tip
How to Serve Creamy Chicken Wild Rice Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Wild Rice Soup Recipe

Why You'll Love This Recipe

I’ve made this Creamy Chicken Wild Rice Soup Recipe countless times—with small tweaks here and there—and it always turns out like a warm hug in a bowl. It's the ideal weeknight meal that doesn't feel like you're skimping on flavor or comfort.

Simple to make: You can put this together with basic ingredients, and it simmers itself to perfection.
Loaded with wholesome veggies: Carrots, celery, and spinach bring freshness and texture while keeping it nutritious.
Wild rice adds amazing texture: Its chewy, nutty bite sets this soup apart from the usual creamy chicken dinners.
Customizable comfort: Whether you want it extra creamy, packed with herbs, or lighter, this recipe adapts to your taste.

Ingredients & Why They Work

Each ingredient here plays a starring role in creating a comforting but balanced soup. The combo of fresh vegetables and tender chicken pairs beautifully with the hearty wild rice, while the roux brings it all together with creamy richness. Let me walk you through why these choices work so well.

Flat lay of two whole uncracked brown chicken breasts, a small pile of wild rice grains, two sliced celery stalks, two sliced orange carrots, one chopped yellow onion, one whole garlic clove, three fresh thyme sprigs, one fresh green bay leaf, a few black peppercorns and coarse salt crystals arranged neatly, a small white ceramic bowl of melted golden butter, a small white ceramic bowl of white all-purpose flour, a small white ceramic bowl of thick off-white heavy cream, a small handful of fresh vibrant green spinach leaves, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Provides a rich base to soften the veggie flavors and starts the roux for thickening.
Celery: Adds subtle crunch and a mild, earthy background note.
Carrots: Bring natural sweetness which deepens flavor complexity.
Onion: The flavor backbone that makes every soup taste heartier.
Garlic: Just a touch to brighten the savory notes.
Thyme: Fresh or dried thyme adds a lovely herbal lift that complements chicken beautifully.
Bay leaf: Infuses a subtle depth without overpowering.
Chicken breasts: Tender and lean protein that shreds effortlessly into the soup.
Wild rice: The star ingredient—nutty, chewy, and full of flavor.
Chicken stock: Rich but not overwhelming; it’s your soup’s liquid heart.
Double/heavy cream: Adds the luscious creaminess that makes this soup irresistible.
Flour: Mixed into melted butter to create a roux, thickening the soup to perfect consistency.
Fresh spinach: Added at the end for a pop of color and mild freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Creamy Chicken Wild Rice Soup Recipe is how easy it is to tweak based on what you have on hand or your dietary preferences. Feel free to put your own spin on it—I've tried several variations that always work out great.

Variation: Sometimes I swap out the chicken breasts for thighs—they shred even juicier and add richness. You might prefer that, especially if you're craving extra depth.
Vegetarian version: Leave out the chicken and use vegetable broth—roasted mushrooms add a meaty texture and umami punch.
Make it lighter: Use half-and-half or milk instead of heavy cream and reduce the butter slightly.
Seasonal tweak: Add diced sweet potatoes or parsnips with the carrots for a fall-inspired twist.

Step-by-Step: How I Make Creamy Chicken Wild Rice Soup Recipe

Step 1: Gently soften your veggies

Start by melting 1 tablespoon of butter in a large pot over low heat. Add the sliced celery, carrots, and chopped onion. Low and slow is key here—the veggies should become soft but not browned, which takes about 5 to 7 minutes. This gentle cooking releases their natural sweetness and builds a flavorful base. Just before they're done, toss in the minced garlic and thyme, cooking for another 30 seconds to an aroma that fills your kitchen with warmth.

Step 2: Simmer with chicken, rice, and stock

Pour in the chicken stock, add the bay leaf, a pinch of salt and pepper, the chicken breasts, and wild rice. Crank up the heat and bring everything to a boil. Once boiling, reduce heat to low and cover—let it simmer gently for about 45 minutes. The rice will soften up, and the chicken will cook through perfectly. Be patient here; this slow simmer is what lets the flavors develop deeply.

Step 3: Shred chicken and enrich the soup

Remove the chicken breasts carefully and shred them with two forks—this is one of my favorite little kitchen tasks because it feels so satisfying. Return the shredded chicken to the pot and stir in the heavy cream to bring that luscious creaminess you're after.

Step 4: Make the roux and finish the soup

In a separate bowl, mix 3 tablespoons of melted butter with 3 tablespoons of flour until smooth. Slowly whisk this roux into the simmering soup. Keep the heat gentle and let it cook for a few more minutes, stirring often until the soup thickens. Finally, add in fresh spinach for a pop of green and a little freshness, season to taste, and you’re done!

Top Tip

Over the years, this Creamy Chicken Wild Rice Soup Recipe has become my go-to comfort dish mostly because of a few simple tricks that improve texture and flavor every time. I wanted to share those so you get the best results.

Low and slow veggie cooking: Softening your veggies gently releases sweetness without bitterness or browning, which keeps the flavor pure.
Simmer don’t boil for rice: Boiling vigorously will break down rice and chicken, making the soup grainy—steady simmering keeps everything tender and intact.
Roux addition last: Adding the butter and flour mixture at the end controls thickness perfectly without making the soup gluey.
Fresh spinach finish: Tossing in spinach right before serving adds color and lightness without overcooking it to mush.

How to Serve Creamy Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup - Serving Suggestion

Garnishes

I like to keep garnishes simple to let the soup shine. A sprinkle of finely chopped fresh parsley or chives adds brightness that cuts through the richness. Occasionally, I’ll add a few cracked black peppercorns on top or a light drizzle of extra virgin olive oil for a silky finish. Toasted pumpkin seeds or a grating of sharp cheddar can also be fun if you want a little crunch or cheesy twist.

Side Dishes

Pair this soup with crusty bread—think sourdough or a hearty multigrain loaf—it soaks up the creamy goodness perfectly. For an extra veggie boost, a crisp green salad with lemon vinaigrette balances the richness. Sometimes, I serve it alongside roasted garlic mashed potatoes for a truly indulgent meal.

Creative Ways to Present

For special occasions, I love serving this soup in mini bread bowls—it adds a rustic, cozy feel and doubles as a fun edible dish. Another neat trick is layering it in clear glass mugs when serving at casual gatherings, so everyone can see those beautiful layers of veggies, chicken, and rice. Topping with a swirl of cream or a sprinkle of fresh herbs makes it feel extra polished.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, let any leftovers cool completely before storing them in airtight containers in the fridge. I find this soup holds up beautifully for up to 3 days. The flavors even deepen overnight, making the second-day soup taste richer. Just give it a good stir before reheating, as the wild rice tends to settle at the bottom.

Freezing

Freezing creamy soups can be tricky, but I’ve had great success with this recipe. To freeze, cool the soup quickly, then portion it into freezer-safe containers or bags. It keeps well for up to 2 months. When thawing, do it in the fridge overnight and whisk well to reincorporate any separation from the cream.

Reheating

Reheat the soup gently on low to medium heat, stirring frequently to prevent sticking or scalding. If it thickens too much, add a splash of chicken broth or water to loosen it up. Avoid boiling after adding cream to keep that silky texture intact. Microwave reheating works too—just stop and stir every minute or so.

Frequently Asked Questions:

Can I use brown rice instead of wild rice?

Yes, you can swap wild rice for brown rice, but keep in mind that brown rice tends to cook faster and has a different texture—so adjust the simmering time accordingly. Wild rice adds a distinctive nutty flavor and chewiness that’s signature to this soup.

Can I make this soup in an Instant Pot?

Absolutely! Brown the veggies using the sauté function, then add the chicken, rice, seasonings, stock, and cook under high pressure for about 20-25 minutes. Use the quick release method, then shred the chicken, add cream and the roux, and simmer briefly using sauté again to thicken.

How do I avoid curdling the cream?

To prevent curdling, make sure to add the cream off the heat or at the very end of cooking. When reheating, warm the soup gently over low heat without boiling and stir often to keep the texture smooth.

Can I use leftover cooked chicken?

Yes! Leftover cooked chicken can be added directly to the soup in the last few minutes of cooking just to heat through. This is a fantastic way to save time and still enjoy the comforting flavors of this soup.

Final Thoughts

This Creamy Chicken Wild Rice Soup Recipe has truly earned a special place in my cooking rotation—it’s flexible, nourishing, and downright delicious. I hope that sharing it with you encourages you to give it a go, whether you’re looking to warm up after a chilly day or just want an easy meal that tastes like love. Trust me, once you try this soup, it’ll be one you’ll come back to again and again.