Creamy Chicken and Wild Rice Soup

There’s something about a big bowl of creamy chicken soup that just feels like proper comfort food, especially when the weather starts to turn colder. This chicken and wild rice soup is warm, filling and exactly the sort of dinner I want at the end of a chilly day.

I really like the wild rice in this because it makes the soup feel a bit more substantial, and with the chicken and vegetables in there too, you’ve basically got a whole meal in one bowl. The little bit of cream at the end makes everything lovely and creamy without making it ridiculously rich.

It’s also really straightforward to make, which is always a bonus. Everything cooks in one pot and once you’ve got the vegetables softened, there’s really not much to do other than let it simmer. Add some warm bread on the side and I’m very happy.

Ingredients

• Chicken broth – This forms the base of the soup, so use a good chicken broth that you like the flavour of.

• Onion – Just one diced onion adds loads of flavour to the base of the soup.

• Celery – You only need one stalk, diced fairly small so it softens nicely with the other vegetables.

• Garlic – I use three cloves because I love plenty of garlic, but you can always add a little more if you want to.

• Carrot – I like to julienne the carrot into thin strips, but you can dice it if that’s easier.

• Spinach – This gets stirred in right at the end and wilts down really quickly, so don’t worry if a cup looks like a lot at first.

• Cooked shredded chicken – Leftover chicken is perfect here, or you can grab a rotisserie chicken to make things really easy.

• Wild rice – This gives the soup that lovely slightly nutty flavour and makes it much more filling too.

• Flour – A couple of tablespoons helps thicken the broth and gives the finished soup that lovely creamy consistency.

• Unsalted butter – I use this to soften the vegetables at the beginning and start building all that flavour.

• Fresh thyme – Fresh thyme works really well with the chicken and creamy broth, but you can use dried thyme if that’s what you have.

• Heavy cream – This goes in towards the end and makes the broth lovely and creamy without completely taking over the soup.

• Salt – I start with half a teaspoon and then taste the soup at the end, as some chicken broths can already be quite salty.

• Black pepper – Half a teaspoon gives the soup a little extra warmth without making it spicy.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: In a large pot, melt the butter over medium-low heat. Add the onion, carrot, and celery, then cook for 5–6 minutes, stirring now and then, until the vegetables have softened. Stir in the garlic and cook for another minute until fragrant.

Step 2: Sprinkle the flour over the vegetables and stir well so everything is evenly coated. Cook for 2 minutes, stirring frequently, to cook out the raw flour.

Step 3: Gradually pour in the chicken broth, stirring continuously until smooth. Add the thyme, salt, pepper, cooked chicken, and wild rice. Stir everything together, bring the soup to a gentle simmer, and cook for about 25 minutes, or until the rice is tender.

Step 4: Stir in the heavy cream and spinach. Continue simmering for 5 minutes, until the spinach has wilted and the soup has thickened slightly.

Step 5: Remove the pot from the heat, cover, and let the soup stand for 15 minutes before serving. Sprinkle with fresh herbs if you like.

What to Serve with Chicken and Wild Rice Soup

This chicken and wild rice soup is pretty filling on its own, so you really don’t need to add much to it. That said, I’m always going to vote for some kind of bread on the side for dipping into that creamy broth! If you want to turn it into a slightly bigger meal, there are a few easy options that work really well.

• Crusty bread – Probably my first choice. A warm chunk of crusty bread is perfect for soaking up the creamy broth.
• Garlic bread – If you’re a garlic bread fan like me, you really can’t go wrong with this alongside a bowl of soup.
• Dinner rolls – Soft, warm dinner rolls are another really easy option, especially if you’re serving this for a family dinner.
• Grilled cheese – Soup and grilled cheese is always a good combination, and it makes this into a really filling meal.
• A simple green salad – If you want something a bit lighter on the side, a basic salad with a simple dressing works really well.
• Roasted vegetables – You could also add some roasted broccoli, green beans or Brussels sprouts if you want to get a few more veggies into the meal.

Storing

If you have any chicken and wild rice soup left over, let it cool and then pop it into an airtight container in the fridge. It should keep well for around 3–4 days, so it’s a great one to make ahead for lunches too.

The wild rice will carry on soaking up some of that creamy broth while it sits, so don’t be surprised if your soup is quite a bit thicker the next day. When you reheat it, just add a splash of chicken broth or a little cream to loosen it up again. I usually reheat it gently on the stove, but the microwave is absolutely fine if you’re just warming up one bowl.

Variations & Substitutions

There’s plenty of room to play around with this chicken and wild rice soup depending on what you’ve already got in the kitchen. I’m always a fan of avoiding an extra trip to the store if I can, so here are a few easy swaps that should work well.

• Use rotisserie chicken – This is probably the easiest shortcut and saves you having to cook chicken especially for the soup.
• Swap the spinach – Kale works really well instead, just give it a little longer to soften as it’s tougher than spinach.
• Add more veggies – Mushrooms, extra carrots or even some frozen peas would all be easy additions if you want to bulk the soup out a bit.
• Use half-and-half – If you don’t have heavy cream, half-and-half will still give you a lovely creamy soup, it just won’t be quite as rich.
• Try dried thyme – If you don’t have fresh thyme you can use around a teaspoon of dried thyme instead. I nearly always have some hiding in the cupboard.
• Make it extra creamy – If you prefer a really creamy soup, you can add a little more heavy cream at the end until it’s exactly how you like it.
• Leave out the spinach – If you’ve got someone in the family who takes one look at anything green and immediately objects, you can just leave it out. The soup will still be delicious.

FAQs

Do you cook wild rice before adding it to chicken soup?

No, you don’t need to cook the wild rice first for this recipe. It cooks right in the chicken broth, which also gives it plenty of flavour. Just simmer the soup until the rice is tender.

How long does wild rice take to cook in soup?

Wild rice usually takes around 25–30 minutes to become tender in this soup, although different brands can vary a little. If your rice is still too firm, just let the soup simmer for another few minutes before adding the cream and spinach.

How do you thicken chicken and wild rice soup?

I use flour to thicken this chicken and wild rice soup. It’s stirred into the cooked vegetables before the chicken broth goes in, which helps give the finished soup that lovely creamy consistency.

Can I use rotisserie chicken in chicken and wild rice soup?

Absolutely. Rotisserie chicken is actually a really handy shortcut for this recipe. Just shred the cooked chicken and add it to the soup as directed.

Can I make chicken and wild rice soup ahead of time?

Yes! This is a great soup to make ahead and keep in the fridge. The rice will continue to soak up some of the liquid as it sits, so you might need to add a splash of chicken broth or cream when you reheat it.

How long does chicken and wild rice soup last in the fridge?

Once cooled and stored in an airtight container, chicken and wild rice soup should keep in the refrigerator for around 3–4 days. Reheat it until it’s piping hot before serving.

Can you freeze creamy chicken and wild rice soup?

You can freeze it, although creamy soups can sometimes separate slightly once they’ve been frozen and reheated. If you know you’re making the soup specifically for the freezer, you could leave out the heavy cream and add it after you’ve thawed and reheated the soup.

Why did my chicken and wild rice soup get so thick?

This is completely normal! Wild rice continues to absorb liquid as the soup sits, so leftovers will usually be much thicker the next day. Just stir in a little extra chicken broth when reheating until you get the consistency you want.