Chicken Wild Rice Soup

Cozy up with this creamy Chicken Wild Rice Soup. It’s comforting, hearty, and simple to make. With easy prep and minimal cleanup, it’s ideal for both busy weeknights and relaxed weekend meals.

We all love to curl up with a hearty bowl of soup, and this creamy chicken wild rice soup checks every box. It’s loaded with tender chicken, wild rice, and classic aromatics simmered in a creamy, flavorful broth. It’s my go-to when I have leftover chicken or turkey and want something warm, filling, and easy to throw together.

Curl up with these other delicious chicken soup recipes you’re sure to love. Marry Me Chicken Soup and Chicken Minestrone Soup.

Ingredients + Substitutions

• Vegetables: Carrots, celery, and onions form the flavor base of the dish. Dice them evenly so they cook at the same rate and give the soup a smooth texture.
• Garlic: Minced fresh garlic adds depth and a rich aroma. You can substitute with ½ teaspoon garlic powder if needed, but fresh gives the best flavor.
• Worcestershire Sauce: Adds umami and a savory depth to the broth. 
• Uncle Ben’s Wild Rice: This quick-cooking wild rice blend is a time-saver and includes its own seasonings, adding extra flavor. 
• Chicken Broth: Use low-sodium broth so you can control the salt level. 
• Butter & Flour: These are used to make a roux, which thickens the soup. Be sure to cook the roux long enough to remove the raw flour taste (2–3 minutes). 
• Milk & Heavy Cream: This combo gives the soup its signature creamy texture without making it overly rich. You can use coconut milk and cream for a dairy-free option.
• Cooked Chicken: Boneless, skinless chicken breasts are a great option for this recipe—they’re lean, easy to shred, and soak up the flavors of the soup. You can substitute leftover turkey for the chicken if that’s what you have on hand.

Check the recipe card below for the full ingredient list and quantities of each one.

How to Make Chicken Wild Rice Soup

This chicken wild rice soup recipe is easy to make with just a few basic steps. Before you start, dice your vegetables and have your cooked chicken ready to go.

Step 1: Sauté vegetables and season. Sauté the onion, carrots, and celery with the olive oil in a large pot until they begin to soften. Add the garlic, Worcestershire sauce, celery salt, salt, and pepper. Cook for another 1–2 minutes until fragrant.

Step 2: Add broth and rice. Pour in the chicken broth and stir in the wild rice along with the seasoning packets. Bring to a simmer and let it cook while you prepare the roux.

Step 3: Make the roux. Melt the butter in a saucepan over medium heat. Whisk in the flour and continue whisking constantly for 2–3 minutes until it forms a smooth paste and turns slightly golden.

Step 4: Add the milk. Lower the heat and slowly whisk in the milk until smooth.

Step 5: Finish the roux. Once the milk is incorporated, add the cream and cook, whisking often, until the mixture thickens and coats the back of a spoon.

Step 6: Combine and simmer. Pour the finished cream mixture into the pot with the rice and broth. Stir to combine and simmer for 10–15 minutes, allowing the soup to thicken and flavors to blend.

Step 7: Stir in the chicken. Add the shredded chicken to the pot and cook for another few minutes until heated through.

Step 8: Finish and serve. Taste and adjust seasonings if needed. When you're ready, ladle the soup into bowls, garnish with fresh herbs.

Alternate Cooking Methods

• Instant Pot: Set the Instant Pot to sauté mode and cook the onion, carrots, and celery in olive oil until softened. Add the garlic, Worcestershire, seasonings, chicken broth, rice, and raw chicken breasts. Seal the lid and cook on High Pressure for 10 minutes, followed by a 10-minute natural release. Remove and shred the chicken, then stir in a roux made on the stovetop with the milk, cream, butter, and flour. Switch to sauté mode again to let the soup simmer and thicken before serving.
• Slow Cooker: Add the onion, carrots, celery, garlic, Worcestershire sauce, seasonings, broth, rice, and raw chicken breasts to the slow cooker. Cook on Low for 6-7 hours or High for 3-4 hours, until the rice is tender and the chicken is fully cooked. Shred the chicken and return it to the pot. Stir in the stovetop-prepared cream mixture (made with butter, flour, milk, and cream) and let everything cook on High for an additional 15-20 minutes, or until the soup is thick and creamy.

Soup-er Toppings & Serving Suggestions

This hearty wild rice and chicken soup is a go-to for easy weeknight dinners, cozy weekend lunches, or even casual gatherings. It’s filling enough to stand alone as a main dish but also works well as a starter or paired with your favorite sides.

• Pair this soup with a fresh salad like this berry salad, or for a heartier option, serve it alongside my brie grilled cheese or chicken club sandwich.
• Want to take each bowl up a notch? Try topping it with these tasty cornbread croutons, a sprinkle of parmesan cheese, some crispy bacon, or add some chopped fresh herbs like parsley or thyme.

Lyn's Top Tips

• Cut veggies evenly. Dice carrots, celery, and onion into similar sizes so they cook uniformly and blend well in every spoonful.
• Stir gently and keep the heat low: Because this soup contains cream, it's important to cook over medium-low heat and stir often to prevent it from scorching on the bottom of the pot.
• Use chicken broth to thin and reheat. When reheating leftovers, add a splash of chicken broth to loosen the soup if it’s thickened too much, helping to restore its creamy texture without watering down the flavor.