This creamy chicken and wild rice soup is the kind of comfort food you want when the weather starts cooling down. Tender chicken, hearty wild rice, and classic vegetables simmer together in a rich, creamy broth for a soup that’s filling, easy, and Off the Chain.

It’s cozy, flavorful, and easy enough to make for a weeknight dinner. Be sure to save those leftovers because its even better the next day.

Why You’ll Love This Creamy Chicken and Wild Rice Soup

Easy one-pot meal: Everything comes together in one pot for easy cooking and cleanup.
Big flavor: Searing the chicken first adds extra flavor to the soup.
Creamy and hearty: Wild rice and chicken make this soup filling enough for dinner.
Loaded with vegetables: Onion, carrots, celery, and garlic add plenty of flavor.
Perfect comfort food: Warm, creamy, and satisfying.
Great leftovers: The soup reheats well and makes an easy lunch the next day.

What You’ll Need

Chicken breasts – Seasoned and seared before going into the soup.
Wild rice blend – Adds a hearty texture and nutty flavor.
Chicken stock – The base of the soup.
Better Than Bouillon chicken base – Adds extra depth and chicken flavor.
Heavy cream – Makes the broth rich and creamy.
Butter – Used to sear the chicken and sauté the vegetables.
Onion – Adds a savory base to the soup.
Carrots – Adds sweetness and color.
Celery – Gives the soup that classic chicken soup flavor.
Garlic – Adds another layer of savory flavor.
Dried thyme – Pairs really well with the chicken and wild rice.
Bay Leaves – adds a nice herby flavor
Black pepper – Adds a little bite.
Salt – Used to season the chicken and soup.
Fresh parsley or cilantro – Adds a fresh finish.
Lemon juice – A little acidity brightens up the creamy broth.

How to Make Creamy Chicken and Wild Rice Soup

1. Season and Sear the Chicken

Season both sides of the chicken breasts with salt and pepper.

Heat a large pot or Dutch oven over medium-high heat and add 1 tablespoon of butter. Once the butter is melted, add the chicken breasts.

Sear the chicken on both sides until nicely browned. The chicken doesn’t have to be completely cooked through at this point since it will finish cooking in the soup.

Remove the chicken from the pot and set it aside.

2. Sauté the Vegetables

Add the remaining 2 tablespoons of butter to the same pot.

Add the diced onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

You’re using the same pot here, so all those browned bits left behind from the chicken get worked into the vegetables.

3. Add the Garlic

Add the minced garlic and cook for about 30–60 seconds, just until fragrant.

Be careful not to let the garlic burn.

4. Add the Broth and Wild Rice

Pour in the chicken stock and stir in the Better Than Bouillon chicken base.

Add the wild rice blend, dried thyme, black pepper, bay leaves, and salt to taste.

Return the seared chicken breasts to the pot.

Bring everything to a simmer, then reduce the heat and cover. Cook until the wild rice is tender and the chicken is cooked through.

5. Shred the Chicken

Remove the cooked chicken breasts from the pot and let them cool just enough to handle.

Shred or chop the chicken into bite-sized pieces, then return it to the soup.

6. Make It Creamy

Pour in the heavy cream and stir everything together.

Let the soup gently simmer for a few minutes to warm the cream and bring everything together. Don’t let it come to a hard boil once the cream has been added.

7. Finish the Soup

Stir in the fresh parsley or cilantro and lemon juice.

Taste the soup and adjust the salt and pepper if needed.

Serve hot with crusty bread and enjoy!

Tips for the Best Chicken and Wild Rice Soup

Sear the Chicken First

Don’t skip this step. Searing the chicken gives it a nice browned exterior and adds flavor to the bottom of the pot that carries into the rest of the soup.

Use the Same Pot

After searing the chicken, don’t clean the pot before cooking the vegetables. Those browned bits left behind are packed with flavor.

Don’t Burn the Garlic

Garlic only needs about 30–60 seconds before adding the broth. You just want it fragrant, not browned.

Watch the Soup After Adding the Cream

Keep the soup at a gentle simmer once you add the heavy cream. A hard boil isn’t necessary and can affect the texture of the soup.

Remember the Rice Will Thicken the Soup

Wild rice continues absorbing some of the broth as the soup sits. If your leftovers are thicker than you’d like, add a splash of chicken stock when reheating.

Taste Before Adding More Salt

The chicken stock and Better Than Bouillon both contain salt, so season gradually and taste the soup before adding more.

Frequently Asked Questions

Can I use cooked chicken instead?

Yes. If you already have cooked chicken, you can skip the searing step and add shredded or chopped chicken toward the end of cooking.

Can I use regular rice instead of wild rice?

You can, but the cooking time will be different. Regular rice will also give the soup a different texture than a wild rice blend.

Can I use chicken thighs?

Absolutely. Boneless, skinless chicken thighs would work great in this recipe and will give the soup even more richness.

How long does creamy chicken and wild rice soup last?

Store leftovers in an airtight container in the refrigerator for 3–4 days. The wild rice will continue absorbing the broth as it sits.

Can I freeze creamy chicken and wild rice soup?

You can, although creamy soups can change texture slightly after freezing and thawing. For the best texture, you can freeze the soup before adding the heavy cream and stir the cream in when reheating.

How to Serve Creamy Chicken and Wild Rice Soup

This soup is hearty enough to be a meal on its own, but I love serving it with some hot and buttered toasted bread on the side.

A simple green salad, roasted vegetables, or warm dinner rolls would also be great with it.

And don’t forget to finish your bowl with some of that creamy broth, chicken, and wild rice. That’s the good stuff.

Stay Connected

If you make this Creamy Chicken and Wild Rice Soup, let me know how it turned out!

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