When the weather turns cold and the days feel shorter, I find myself reaching for recipes that warm me from the inside out. This Creamy Chicken and Wild Rice Soup is one of my all-time favorite cozy soup recipes it’s rich, hearty, and full of comforting flavors.

With tender pieces of chicken, nutty wild rice, and a silky cream base, this soup feels like the perfect blend of homey and indulgent. Every time I make it, my kitchen fills with the smell of herbs and simmering broth, and it instantly becomes the centerpiece of a winter night in.

Why You’ll Love This Soup

This creamy chicken wild rice soup strikes that perfect balance between wholesome and comforting. It’s packed with protein, full of vegetables, and has that creamy texture we all crave when the temperature drops. The rice gives it body and depth, and the herbs tie everything together beautifully.

It’s one of those winter soups and stews that you’ll make once and immediately add to your rotation. Whenever I need a reminder of why I love simple comfort food, I think of this recipe and my creamy tomato basil lasagna soup. Both deliver that same cozy satisfaction in every spoonful.

Creamy Chicken and Wild Rice Soup

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• Author: danyrecipes
• Total Time: 1 hour
• Yield: 6 servings
• Diet: Gluten Free

Print Recipe

Description

A cozy, creamy chicken and wild rice soup made with tender chicken, hearty vegetables, and a rich, herb-infused broth. Perfect for cold winter nights.

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Ingredients

• 2 tbsp butter

• 1 onion, diced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 3 garlic cloves, minced

• 3 tbsp flour

• 6 cups chicken broth

• 1 cup uncooked wild rice

• 2 cups cooked shredded chicken

• 1 cup heavy cream or half-and-half

• 1 tsp thyme

• ½ tsp rosemary

• ½ tsp paprika

• Salt and pepper to taste

• Fresh parsley for garnish

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Instructions

• Melt butter in a pot and sauté onion, carrots, and celery until soft.

• Add garlic and cook briefly, then stir in flour to form a roux.

• Gradually whisk in chicken broth. Add wild rice and seasonings.

• Simmer 40–45 minutes until rice is tender.

• Stir in shredded chicken and cream.

• Adjust seasoning and serve hot, topped with parsley.

Notes

For dairy-free, use cashew cream instead of heavy cream.

Add spinach or kale for more greens.

Freezes well for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 340
• Sugar: 5
• Sodium: 790
• Fat: 17
• Saturated Fat: 9
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 26
• Fiber: 3
• Protein: 23
• Cholesterol: 80

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What You’ll Need to Make It

This soup comes together with simple ingredients, but each one plays an important role in creating that signature Panera-style flavor.

• Chicken: I usually use cooked shredded chicken, but you can also start with raw chicken breasts and simmer them directly in the soup.
• Wild rice: Earthy, chewy, and wonderfully nutty, it adds texture and heartiness.
• Carrots, celery, and onion: The classic aromatic trio that builds flavor from the start.
• Garlic: Adds warmth and depth.
• Butter and flour: These create a simple roux that thickens the soup into that creamy, luscious consistency.
• Chicken broth: The base that ties everything together.
• Heavy cream or half-and-half: For a rich, smooth finish.
• Seasoning: Dried thyme, rosemary, salt, and pepper. A pinch of paprika gives it a lovely warmth.

When I want a healthy twist, I take inspiration from my healthy lasagna soup with ground turkey and spinach and add a handful of spinach just before serving it adds color and freshness to every bowl.

How I Bring It All Together Step by Step

Step 1 – Sauté the aromatics
I start by melting butter in a large pot over medium heat. Once it’s sizzling, I add diced onions, carrots, and celery. I cook them until they begin to soften, about 5 minutes, then stir in the garlic for another 30 seconds to bring out its flavor.

Step 2 – Build the base
Next, I stir in the flour and whisk to coat the vegetables. This forms the roux that gives the soup its signature creaminess. I let it cook for a minute before slowly pouring in the chicken broth while whisking continuously to keep the mixture smooth.

Step 3 – Add the rice and chicken
I add the uncooked wild rice, thyme, rosemary, salt, and pepper, then let the mixture come to a gentle simmer. I reduce the heat, cover the pot, and let the rice cook until it’s tender, about 40–45 minutes. During this time, the flavors deepen and the broth becomes rich and aromatic.

Step 4 – Make it creamy
Once the rice is cooked, I pour in the heavy cream and stir to combine. The soup thickens beautifully, taking on that luscious texture that makes it irresistible. If I want a lighter option, I use milk or cashew cream like in my dairy-free lasagna soup with cashew cream and veggies.

Step 5 – Adjust and serve
I taste the soup and adjust the seasoning with a bit more salt and pepper if needed. Then I ladle it into bowls, top it with a sprinkle of parsley, and serve it warm with crusty bread on the side. It’s pure comfort in every bite.

When I’m short on time, I sometimes make a slow-cooker version of this soup, taking cues from my slow cooker healthy lasagna soup for busy weeknights. It turns out just as creamy and delicious, and it’s ready when I walk in the door.

Cozy Variations You’ll Love

This creamy chicken and rice soup is versatile enough to adapt to any craving.

• Add more veggies: Toss in mushrooms, spinach, or even kale for extra nutrition just like I do in my high-protein lasagna soup with lentils and kale.
• Spice it up: Add a pinch of red pepper flakes or cayenne, inspired by my spicy Italian sausage lasagna soup with roasted peppers.
• Make it gluten-free: Skip the roux and thicken the soup by blending a bit of the rice with the broth similar to how I approach my gluten-free lasagna soup with quinoa and fresh basil.
• Low-carb version: Substitute cauliflower rice for wild rice, a trick I use from my low-carb lasagna soup with cauliflower and ground chicken.
• Meal prep friendly: This soup reheats perfectly, just like my meal prep lasagna soup bowls with whole wheat pasta.

If I’m craving something vegetarian, I skip the chicken and follow the hearty veggie approach I use in my one-pot vegetarian lasagna soup with zucchini and ricotta. It turns into a creamy, comforting bowl that’s equally satisfying.

Why It’s a Winter Staple in My Kitchen

This creamy chicken wild rice soup has everything I want in a winter dish it’s filling, flavorful, and deeply comforting. The wild rice adds a rustic texture, the chicken brings heartiness, and the creamy broth ties it all together into something you can truly linger over.

It’s one of those comfort food recipes that feels like a warm blanket in a bowl, perfect for slow weekends or quick weeknight dinners alike. Every spoonful tastes like home.

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