Easy & Creamy Chicken Wild Rice Soup

There’s something magical about a pot of soup simmering on the stove—it turns an ordinary day into something cozy and comforting.

The other day, after an unexpected cold snap had me pulling out my favorite fluffy socks, I knew it was the perfect time to make my Easy & Creamy Chicken Wild Rice Soup.

It’s one of those recipes that feels like a warm hug in a bowl, loaded with tender chicken, hearty wild rice, and just the right amount of creaminess to make you want seconds.

As I stirred the pot, I thought about how much I love creating meals that bring the family together.

This soup is a regular on our table because it’s both satisfying and simple to make. I’ve even found myself doubling the recipe lately—it’s that good!

Whether you’re warming up after a chilly afternoon or just need a one-pot dinner that’s full of flavor, this recipe hits all the right notes.

Wild Rice Soup Recipe with Chicken

Ingredients

1 cup uncooked wild rice, rinsed
1 pound chicken breast or thighs, cooked and shredded
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken broth
1 cup heavy cream (or half-and-half)
3 tablespoons all-purpose flour
3 tablespoons butter
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
1 cup sliced mushrooms (optional)

Steps

Cook the wild rice: In a large pot, cook the wild rice according to package instructions. Once cooked, set it aside.
Sauté the vegetables: In the same pot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic, and sauté until the vegetables are tender, about 5–7 minutes.
Make the roux: Sprinkle the flour over the sautéed vegetables and stir until fully combined. Cook for 1–2 minutes to remove the raw flour taste.
Add the broth and seasonings: Slowly pour in the chicken broth, whisking continuously to avoid lumps. Stir in the thyme, parsley, and mushrooms (if using). Let the mixture simmer for 10 minutes.
Add the chicken and rice: Stir in the shredded chicken and cooked wild rice. Simmer for another 5 minutes to let the flavors meld.
Finish with cream: Reduce the heat to low and slowly stir in the heavy cream. Let it warm through, but avoid boiling.
Season and serve: Taste the soup and adjust with salt and pepper as needed. Serve hot with crusty bread or crackers.

This hearty and creamy chicken wild rice soup is perfect for cozy evenings.

Packed with tender chicken, flavorful wild rice, and a creamy broth, it’s a one-pot wonder that’ll have everyone coming back for more!

More Wild Rice Soup Recipes

If you’re looking for even more ways to enjoy the nutty, hearty flavor of wild rice, these delicious soup recipes are sure to inspire your next meal.

From creamy classics to bold and savory options, there’s a wild rice soup for every craving.

Perfect for cozy nights or sharing with loved ones, these recipes bring comfort to your table with every spoonful.

Mushroom and Wild Rice Soup

This vegetarian wild rice soup is rich, hearty, and loaded with earthy mushroom flavor. It’s a cozy, meat-free meal that feels luxurious.

Ingredients

1 cup uncooked wild rice, rinsed
1 pound mushrooms (button, cremini, or a mix), sliced
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups vegetable broth
1 cup heavy cream or coconut milk
3 tablespoons butter or olive oil
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Steps

Cook the wild rice according to package instructions, then set it aside.
In a large pot, melt the butter or heat olive oil over medium heat. Add the onion, carrots, celery, and garlic, sautéing until softened, about 5–7 minutes.
Stir in the mushrooms and cook until they release their moisture and start to brown.
Sprinkle flour over the vegetables and stir until fully incorporated. Cook for 1–2 minutes.
Gradually add the vegetable broth, whisking to combine. Stir in the thyme and rosemary. Simmer for 10–15 minutes.
Add the cooked wild rice and cream, stirring to combine. Simmer until warmed through.
Season with salt and pepper, then serve with crusty bread.

Ham and Wild Rice Soup

This soup is smoky, savory, and a perfect way to enjoy leftover ham. Wild rice adds a hearty touch, making it a meal on its own.

Ingredients

1 cup uncooked wild rice, rinsed
1 ½ cups cooked ham, diced
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken or vegetable broth
1 cup heavy cream
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and pepper to taste

Steps

Cook the wild rice according to package instructions and set it aside.
Melt the butter in a large pot over medium heat. Add the onion, carrots, celery, and garlic, sautéing until softened.
Add the ham and smoked paprika, cooking for 2–3 minutes to release the flavors.
Sprinkle flour over the mixture and stir to coat. Cook for 1–2 minutes.
Slowly pour in the broth, stirring until smooth. Add thyme and bring to a gentle simmer for 10 minutes.
Stir in the wild rice and cream, then let the soup warm through. Season with salt and pepper before serving.

Vegan Wild Rice Soup

Creamy and comforting, this plant-based wild rice soup uses coconut milk for richness and is packed with veggies and flavor.

Ingredients

1 cup uncooked wild rice, rinsed
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup mushrooms, sliced
6 cups vegetable broth
1 cup coconut milk
3 tablespoons olive oil
3 tablespoons flour or cornstarch (for gluten-free)
1 teaspoon dried thyme
1 teaspoon smoked paprika
2 cups fresh spinach or kale (optional)
Salt and pepper to taste

Steps

Cook the wild rice according to package instructions and set it aside.
Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, sautéing until softened.
Add the mushrooms and cook until browned, then sprinkle flour or cornstarch over the veggies and stir to coat. Cook for 1–2 minutes.
Gradually pour in the vegetable broth, stirring continuously. Add thyme and paprika, then simmer for 10 minutes.
Stir in the coconut milk, cooked wild rice, and spinach or kale (if using). Let it warm through without boiling.
Season with salt and pepper, then serve with fresh herbs on top.

Wild Rice and Sausage Soup

Savory sausage takes this wild rice soup to the next level, adding bold flavors that pair perfectly with the hearty grains.

Ingredients

1 cup uncooked wild rice, rinsed
1 pound ground sausage (spicy or sweet)
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken broth
1 cup heavy cream
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
Salt and pepper to taste

Steps

Cook the wild rice according to package instructions, then set it aside.
In a large pot, cook the sausage over medium heat until browned. Remove and set aside, leaving a bit of grease in the pot.
Add the butter and sauté the onion, carrots, celery, and garlic until tender.
Sprinkle flour over the vegetables and stir until fully combined. Cook for 1–2 minutes.
Gradually add the chicken broth while whisking. Stir in Italian seasoning and smoked paprika. Simmer for 10 minutes.
Add the cooked sausage, wild rice, and cream to the pot. Let it simmer until warmed through.
Season with salt and pepper before serving.

Wild Rice and Butternut Squash Soup

This autumn-inspired soup combines the nutty flavor of wild rice with the sweetness of butternut squash for a comforting seasonal meal.

Ingredients

1 cup uncooked wild rice, rinsed
2 cups butternut squash, cubed
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups vegetable broth
1 cup heavy cream or coconut milk
3 tablespoons olive oil
1 teaspoon dried sage
1 teaspoon ground nutmeg
Salt and pepper to taste

Steps

Cook the wild rice according to package instructions and set it aside.
Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, sautéing until softened.
Add the butternut squash and sage, stirring to coat. Cook for 5 minutes to let the flavors blend.
Pour in the vegetable broth and bring to a simmer. Cook until the squash is tender, about 15 minutes.
Use an immersion blender to purée some of the squash for a creamy texture (optional).
Stir in the cooked wild rice and cream, then let it warm through. Season with nutmeg, salt, and pepper.
Serve hot, garnished with fresh herbs or a sprinkle of roasted nuts.