Creamy Chicken Wild Rice Soup

4.96 from 46 votes

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This Creamy Chicken Wild Rice Soup is the perfect warm and comforting meal for the upcoming cold winter months. Filled with lots of veggies and wholesome wild rice, your family will fall in love with this recipe.

I don’t know why I feel the need to make Chicken Wild Rice Soup when the weather gets bad, but there you have it. Maybe it’s something my Mom did OR maybe its ingrained in my DNA. That would be cool. Either way, I made a huge pot of delicious chicken wild rice soup and you lucky people get the recipe!

Chicken Wild Rice Soup

Chicken Wild Rice Soup Recipe

I’d say the hardest part of this Chicken Wild Rice Soup recipe is the chopping, which isn’t hard at all…just takes a little time. So here’s everything you’ll need to get started!

  • Butter and Olive Oil – these are used for sauteing and for flavor.
  • Onion, Celery, and Carrots – healthy and colorful with subtle hints of delicious flavor, these really are the rock stars of this soup.
  • Chicken Broth – use a good quality chicken broth for the best results.
  • Chicken Breasts – it takes around 45 minutes to get all the ingredients prepped and cooked if you’re doing everything from scratch, but if you use pre-cooked or rotisserie chicken it’ll shave off a huge chunk of time.
  • Uncle Ben’s Long Grain & Wild Rice – I call for Uncle Ben’s Long Grain & Wild Rice Original Flavor (6 oz. box that is skinny and orange) because that’s what I’ve always used because it comes with a seasoning packet that makes a world of difference because it tastes so darn good. I grew up eating the stuff so I miiiiiight be slightly biased. I don’t want to force you to buy this, but in my opinion, you need it to get the same result that I did. It was only $3 here in NYC which means it’s probably only $2 where you live.
  • Half & Half and All-Purpose Flour – to keep this on the healthier side, I use fat-free half & half. It’s creamy with a fraction of the calories. If you don’t use or can’t find fat free half and half, I’d recommend using half the amount of real half & half or whole milk. Your soup will be a little less thick if you use the milk, but that’s why you whisk in the flour to help combat that.
  • Salt and Pepper – season as you go and season to taste!

Love Wild Rice as much as I do? Check out these other recipes: Wild Rice Stuffing Recipe with Bacon and Chicken Wild Rice Casserole.

Carrots, Celery and Onions

How to Make Chicken Wild Rice Soup

This is a one-pot soup recipe that starts with sauteing the vegetables. Chicken is added to be cooked then comes the wild rice and seasonings. A half & half-flour mixture is stirred throughout to thicken then you just have to wait until the rice is cooked through. For full recipe details, check out the recipe card below!

  1. In a large pot, heat butter, and olive oil. Sautee onions, celery, and carrots on to soften. Season vegetables with salt and pepper.
  2. Pour in chicken broth and cubed raw chicken. Once the chicken has cooked and become opaque, pour in rice and seasoning packet that came with the rice. Cover and reduce heat to simmer lightly, stirring occasionally.
  3. In a small bowl, whisk cold half & half with flour until smooth. Pour into the soup pot and reduce heat completely to low. Cook until rice is softened completely and soup has thickened.
  4. Taste and season accordingly. Serve Chicken Wild Rice Soup hot.

Note: If using rotisserie chicken, you’ll add that in during step 3 with the half and half and flour.

Uncle Ben's Long Grain & Wild Rice

Make It Gluten-Free

To make Chicken Wild Rice Soup gluten-free swap out the flour for half the amount of cornstarch. Blend with the half & half to create that creamy base!

Unfortunately, Uncle Ben’s Long Grain and Wild Rice seasoning packet has gluten in it. SO instead of adding the seasoning packet in, here are a blend of seasonings that comes pretty close to the same flavors:

  • 1 teaspoon dried minced parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1 teaspoon black pepper
  • 3 teaspoons salt

Cream

Make It Dairy-Free

Good news! You can make this Chicken Wild Rice Soup without dairy but still get all the creaminess.

To make this recipe dairy-free, simply replace the half & half with your choice of unsweetened non-dairy milk. Whether that be almond, cashew, oat, or even coconut milk. Just know that it won’t be exactly the same as using cows milk.

Chicken Wild Rice Soup

Leftovers

This Chicken Wild Rice Soup recipe will stay good for up to 4 days in the fridge, stored in an airtight container. That’s right, 4 days of comforting soup to warm you up on those chillier days.

Chicken Wild Rice Soup

Freezing Chicken Wild Rice Soup

If you are looking to freeze this Chicken and Wild Rice Soup I’ve got some tips and tricks for you!

Freeze. Because dairy doesn’t freeze well I would advise you to not add the half & half and flour mixture to the soup. Instead, fully prepare the soup without the mixture then cool to room temperature. Store in a large freezer bag that lays flat in the freezer. Freezing in a thin layer like this will help when it comes to thawing quickly. Freeze for up to 2 months!

Thaw. Either transfer your frozen soup to the fridge the night before to slowly thaw or submerge the bag in lukewarm water for a quicker process. Reheat on the stovetop. Then add in the dairy flour mixture to thicken (you may need to simmer on low to get it all incorporated again).

Chicken Wild Rice Soup

More Chicken Soup Recipes to Try!

If you loved this Chicken and Wild Rice Soup you’re going to love the other chicken soups I have to offer!

Printable recipe card is below, have a great day, friends!

4.96 from 46 votes

Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is the perfect warm and comforting meal for the upcoming cold winter months. Filled with lots of veggies and wholesome wild rice, your family will fall in love with this recipe.
servings 6 Servings
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 whole onion diced
  • 4 ribs celery chopped
  • 4 large carrots peeled and cubed, about 1 1/2 cups
  • 6 cups chicken broth good quality
  • 3/4 lbs. chicken breasts* cubed
  • 1 6 oz. box Uncle Ben's Long Grain & Wild Rice
  • 2 cups fat free half & half
  • 1/2 cup all purpose flour
  • plenty of salt and pepper

Instructions

  • In a large pot, heat butter, and olive oil. Sautee onions, celery, and carrots on medium-low heat for 10 minutes to soften. Season vegetables with salt and pepper.
  • Pour in chicken broth and cubed raw chicken. Raise temperature to medium-high heat to poach chicken in cooking liquid. Once the chicken has cooked and become opaque, pour in rice and seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally.
  • In a small bowl, whisk cold half & half with flour until smooth. Pour into the soup pot and reduce heat completely to low. Cook 10 minutes or until rice is softened completely and soup has thickened.
  • Taste and season accordingly. Serve hot.

Notes

*if using rotisserie chicken, you'll add that in during step 3 with the half & half and flour.

Nutrition

Calories: 260kcal | Carbohydrates: 21g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 1093mg | Potassium: 794mg | Fiber: 2g | Sugar: 7g | Vitamin A: 8306IU | Vitamin C: 21mg | Calcium: 119mg | Iron: 1mg
Course: Dinner, Soup
Cuisine: American
Keyword: chicken and wild rice soup, chicken wild rice soup, wild rice soup
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Recipe Rating




82 Responses
  1. BBQ Chicken Pizza | Lauren's Latest

    […] recipe, so just grab a precooked chicken from the deli on your way home from work. And then make this recipe with the remaining chicken. At least that’s what I […]

  2. K Carroll

    5 stars
    I made this two weeks ago and have been craving it ever since. Seriously delicious!!!! I am making a double batch this time.

  3. Beth Goecke

    This soup is so delicious! It’s bursting with flavor and pleases even the pickiest of critics in my house. Our family loves so many of your recipes but this soup and the cool fall weather are a match made in heaven 😍

  4. Jackie Stoddard

    5 stars
    This is my most favorite soup recipe!! It is delicious and one my whole family will eat, even my kids!! It is also the recipe I make when I need to take dinner to someone. And of course they always ask for the recipe because it’s sooo good!

  5. Kelly Roder

    It’s finally cooling down enough here in NC that I can think about making soups and stews. This looks comforting and delicious!

  6. Elise

    5 stars
    One of my favorites. Plenty for leftovers & a great meal to take to a new mom or a friend in need. Been making it for years and often pass on the recipe. Thank you.

  7. Brooke

    5 stars
    Lauren, you are my week night dinner go to blog! This recipe was used this weekend while we were camping! I brought along my IP and uses the sauté feature to whip this up. It was a big hit before camp ground trick or treating on the cool fall night here in Michigan.

    Congratulations on 10 years!

  8. Darcy Piette

    5 stars
    This soup was amazing!! The store didn’t have Uncle Ben’s so I used Near East. It was perfect for this very chilly day. Thanks, Lauren!

  9. Nadine

    3 stars
    I felt there was too much flour.
    Next time maybe corn starch or less flour.
    Otherwise pretty good .
    I did add garlic and seasonings .
    I also sautéed the rice in a little bacon grease and add crumbled bacon.

  10. Debby Willis

    5 stars
    This soup was so delicious we decided not to add the half & half. The only change I made was to make my own chicken broth, I think a good broth makes the soup. I shared the soup with a neighbor and they raved about hoe good it was. Thank you for sharing your yummy recipe!

  11. Laura

    5 stars
    Delicious. I used the gf spices and they were perfect! I also used fat free half and half with chicken pea flour. Worked beautifully. Will make this one many times!!!

  12. Brooke

    5 stars
    Love this a LOT and I’ve made it before being Gluten Free, I did take the suggestions for subbing spices for the spice packet and if anyone else is giving it a try I would say use half the amount of turmeric if you don’t like a heavily yellow dish.

    I’m sure it’s personal preference also and it’s just a bit much for us but thank you to Lauren for working your tale off on amazing dishes!

  13. Jessica

    I made this and it was a huge hit! Do you have a suggestion as to what flour to use if making this for someone who is gluten free?

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