Simple Creamy Chicken and Wild Rice Soup
You’ll Love This Easy Chicken Wild Rice Soup Recipe
Made completely from scratch for the best flavor – This is an easy way to make a quick chicken broth for any soup base. Works perfect when you don’t have any on hand.
Rich, creamy, and hearty (but still balanced) – It’s comforting and satisfying without feeling too heavy, with just enough cream to make it smooth and cozy.
Naturally gluten free – Made with simple, wholesome ingredients, this soup is naturally gluten free and easy to adjust for different dietary needs.
Great for meal prep and leftovers – This is one of those soups that tastes even better the next day, making it perfect for lunches or make-ahead dinners.
Can easily be made without cream if needed – You can skip the cream for a lighter version, and it will still be full of flavor and just as comforting.
Ingredient Notes
You need few simple ingredients for this soup and that’s why I hope why some are more important to use (full list is in the recipe card):
- Chicken thighs (bone-in) – adds deep, rich flavor; much better than chicken breast for broth. Tip: Searing the chicken first builds a much richer and more flavorful broth, don’t skip it.
- Bay leaves – use fry, lighter green colored bay leaves. Note: dark green, softer ones are much more potent.
- Wild rice – has a distinct nutty, earthy, and sometimes smoky flavor with a firm, chewy, or slightly crunchy texture.
- Mushrooms (baby bella/cremini) – earthy flavor that pairs beautifully with chicken and rice. Feel free to use other mushrooms if you like!
- Thyme and parsley – classic herb for chicken soups, use fresh or dried as available. Remember dried is more potent so use slightly less.
- Heavy whipping cream – makes the soup right, creamy and comforting. It’s great when you don’t want to thicken the soup but add cream. Use half and half if needed but remember it will be less creamy.
How To Make Creamy Chicken Wild Rice Soup
Sear the chicken to build flavor: Start by heating oil in a large pot over medium-high heat. Add the chicken thighs and sear them on both sides until they’re golden-brown. You should hear a gentle sizzle and see a light crust forming, that’s where a lot of flavor comes from. Don’t rush this step.
Simmer a rich homemade broth: Add bay leaves, peppercorns, and water, bring everything to a boil, then lower the heat to a gentle simmer. Let it cook for about 2 hours. Keep it at a lowest heat setting.
Cool and prep the chicken: Remove the chicken and let it cool until it’s easy to handle. Then discard the bones and skin, and chop the meat into bite-sized pieces. The chicken should be tender and easy to pull apart.
Sauté the vegetables for a flavorful base: In the same pot, sauté the onions until they soften and start to turn lightly golden. Add garlic and mushrooms, and cook until the mushrooms release their moisture and become tender.
Add rice and bring everything together: Stir in the chopped chicken and wild rice, then pour in the broth. Make sure everything is well combined and submerged.
Simmer until the rice is tender: Cover and cook on low for about 40 minutes. Wild rice takes time, so be patient, it should be tender but still have a slight chew, not mushy. If you taste it and it still feels firm in the center, give it a few more minutes.
Finish with cream and herbs: Remove the bay leaves, then stir in the parsley and heavy whipping cream. The soup will immediately look creamier and take on a soft, velvety color. Let it cook for a few more minutes (do not boil!) until everything is warmed through.
Taste and adjust before serving: Give the soup a final taste and adjust salt and pepper as needed. The flavors should be well-rounded, creamy, and comforting with a subtle earthy note from the mushrooms and rice.
Storing and Reheating The Soup
Store In the Refrigerator: Store in an airtight container for 3-4 days.
Freezer: Freeze without cream for best results. Cool first to room temperature. Transfer into freezer container or a freezer zip-top bag. Label and freeze for up to 2 months. Thaw in the refrigerator overnight or for up to 24 hours. Add cream after reheating.
Reheat: Warm gently on the stove, in a soup pot, until hot throughout. Individual portions are easy to reheat in the microwave.
Creamy Chicken and Wild Rice Soup FAQs
Yes! It actually tastes even better the next day.
Most likely not enough broth or rice absorbed too much. Wild rice absorbs liquid so you will want to add more broth when reheating.
Absolutely, just skip the cream or use dairy free alternatives like cashew cream, Silk dairy-free heavy cream, or even unsweetened dairy free creamer.
More Soup Recipes To Try
Chicken Meatball and Orzo Soup
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Chicken and Wild Rice Soup Recipe
Ingredients
Chicken broth:
- 1 tbsp canola oil
- 1.5 lbs bone-in chicken thighs
- 9 cups water
- 2 bay leaves
Soup:
- 2 tbsp avocado oil
- 1 yellow onion
- 3 garlic cloves
- 8 oz baby bella mushrooms
- 8 oz wild rice
- 1 tsp thyme
- 2 tsp garlic powder
- salt
- cracked black pepper
- 1 tbsp dried parsley
- 1/2 cup heavy whipping cream
Instructions
- NOTE: Broth can be done ahead of time if needed. If preparing it ahead of time, make sure to refrigerate it in an air-tight container and use in soup within 24 hours.
Chicken broth:
- Preheat a large pot over medium-high heat and add canola oil. Sear chicken thighs on both sides until browned and add bay leaves.
- Pour in water, bring it to boil, and lower the heat to low. Cook for about 2 hours.
- Take chicken out of the pot and let it cool down on the cutting board. Once chicken is cooled enough to be handled, discard bones, skin, and excess fat. Dice chicken thigh meat and set aside.
- Transfer the broth into a separate container and set aside.
Chicken and Rice Soup:
- In the same pot, over medium heat, add a little bit of canola oil and add diced onions. Saute onion until it starts to brown and add garlic and mushrooms.
- Cook until mushrooms are softened. Add chicken thigh meat and wild rice.
- Stir everything and pour in about 7 cups of chicken broth. (All of it can be added if there is more left.)
- Season the soup with salt, pepper, garlic powder, and thyme. Cover the pot with a lid and cook over low heat for about 40 minutes, until rice is tender.
- Discard bay leaves and stir in dried parsley and heavy whipping cream. Cook for a few more minutes and serve.
Video
Nutrition
Originally published on Will Cook For Smiles on May 22, 2011.
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Totally bookmarking this recipe. It looks so hearty and delicious. Perfect for those spring colds that are running around. 🙂