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Creamy Chicken and Wild Rice Soup

  • Author: cooks with soul
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soups and Stews
  • Method: stovetop
  • Cuisine: comfort food


This Creamy Chicken and Wild Rice soup consists of a mirepoix of carrots, celery, and onion simmered in chicken broth and thyme. So satisfying and the perfect comfort food for a chilly day!


  • 1/2 cups water
  • 1 cup uncooked wild rice blend (see note)
  • 1 12-ounce bag of baby carrots (about 2 cups)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1/2 cup unsalted butter, divided
  • 2 large cloves garlic, minced (or 3 small garlic cloves)
  • 1 tablespoon PLUS 1 teaspoon kosher salt, divided
  • 1 teaspoon PLUS 1/4 teaspoon ground black pepper, divided
  • 5 cups chicken broth, plus more to thin out to desired consistency, if preferred
  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon dried thyme
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/4 teaspoon granulated garlic


Cook the rice:

  1. Bring water to a boil. Stir in wild rice blend. Cover with lid and reduce heat to low. Simmer for 15 minutes.
  2. Remove from heat and let stand (covered) for 5 minutes. Fluff with a fork and set aside until ready to use.

Prepare the soup:

  1. Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat.
  2. Add carrots, onions, and celery and sauté until onions are slightly tender, about 4 minutes.
  3. Add garlic and sauté for 1 minute more.
  4. Season the mixture with 1 tablespoon of salt and 1 teaspoon of ground black pepper.
  5. Add chicken broth, chicken breasts, and dried thyme to the pot.
  6. Increase the heat to medium-high to bring to a boil.
  7. Cover the pot with a lid and cook for 10-12 minutes, or until the chicken is cooked through.
  8. Carefully remove the chicken and set it aside on the cutting board to cool for 5 minutes.
  9. Once the chicken has cooled, dice it into bite-size pieces.
  10. Reduce heat to low and add cooked rice and diced chicken to the pot.
  11. In a separate saucepan, melt the remaining 6 tablespoons of butter over medium heat.
  12. Add flour and cook for 1 to 2 minutes, whisking vigorously, to make a roux.
  13. Slowly pour milk into the flour and butter roux and continue stirring until the mixture thickens.
  14. Season the mixture with 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon granulated garlic.
  15. Add the mixture to the soup and stir to fully incorporate.
  16. Cover the pot and continue cooking on low heat for 5 minutes, or until the soup has thickened.  If using, stir in heavy cream.
  17. Ladle soup into bowls and garnish with fresh chopped parsley.

Keywords: creamy chicken and wild rice soup, wild rice, wild rice blend, chicken soup, creamy soup, cream of chicken, fall soup recipes