Estimated reading time: 5 minutes
There are nights when I want dinner to simmer while I put the kitchen back together. This creamy chicken and wild rice soup is made for those nights. I chop the onion, carrots, and celery, get the rice going in the broth, and let the pot do its thing. Then I stir in cooked chicken and a little cream right at the end.
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If you’ve made my creamy turkey rice soup, this is its chicken cousin. It has that same cozy feel, but you can make it any week of the year with leftover chicken or a rotisserie chicken. The rice makes it filling enough for dinner, especially when there’s bread on the table for dipping.
Table of contents
Why You’ll Love This Chicken and Wild Rice Soup
- It uses cooked chicken. Leftovers work beautifully, and a rotisserie chicken makes prep easy.
- One pot handles dinner. The vegetables, rice, and broth cook together.
- You can make it your way. Add cream for a silky finish, use half-and-half, or leave it out for a brothier bowl.
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Ingredients You’ll Need
Chicken: You’ll need 2 cups of cooked, shredded or diced chicken. I add it near the end because it only needs to warm through.
Wild rice blend: Use 1½ cups of uncooked wild rice blend, not instant rice. Check your package for its cooking time, since blends vary.
Onion, carrots, celery, and garlic: Dice the carrots and celery fairly small so they soften while the rice cooks.
Olive oil, butter, and flour: The oil and butter start the vegetables, while 2 tablespoons of flour give the broth a little body.
Chicken broth: Start with 6 cups and keep another cup or two nearby. The rice absorbs plenty of liquid, especially as the soup sits.
Thyme, rosemary, salt, and pepper: A little of each herb is enough. Taste before adding more salt, particularly if your broth or chicken is well seasoned.
Cream or half-and-half: A half cup gives the soup a creamy finish. You can decide whether to add it once the pot is nearly done.
How to Make Chicken and Wild Rice Soup
Soften the Vegetables
Heat the olive oil and butter in a Dutch oven or large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 8–10 minutes, stirring now and then, until the onion softens and the carrots begin to give a little. Add the garlic and stir for another 30–60 seconds.
Add the Flour and Broth
Sprinkle the flour over the vegetables and stir for 1–2 minutes. Then slowly pour in about a cup of broth, stirring and scraping the bottom of the pot as you go. Once it’s smooth, add the rest of the broth.
Simmer the Rice
Stir in the uncooked wild rice blend, thyme, rosemary, salt, and pepper. Bring the soup to a boil, lower it to a gentle simmer, and cover. Cook for 30–45 minutes, stirring occasionally, until the rice is tender. Follow the time on your rice package and add more broth if the soup thickens more than you like.
Finish With Chicken and Cream
Stir in the cooked chicken and simmer uncovered for about 5 minutes, until it’s heated through. Turn the heat low, add the cream or half-and-half if you’re using it, and warm gently. Taste, adjust the seasoning, and ladle it into bowls. I like a little chopped parsley on top.
Nettie’s Tips and Variations
- Use what’s left from dinner. Roasted or rotisserie chicken is perfect here.
- Keep extra broth close. This soup gets thicker as the rice rests. A splash of broth loosens leftovers right up.
- Make it brothier. Skip the cream. You’ll still have plenty of flavor from the vegetables, herbs, and chicken broth.
- Prefer a lighter finish? Use half-and-half.
- Using pure wild rice? Follow its package directions. It commonly needs longer than a blend, and you may need more broth.
FAQ
Can I use rotisserie chicken?
Yes! Shred or dice about 2 cups and add it after the rice is tender. Since it’s already cooked, it only needs a few minutes in the soup.
Is wild rice blend the same as pure wild rice?
No. A blend contains wild rice along with other types of rice, so its cooking time can differ from pure wild rice. Use the package time as your guide and cook until the rice is tender before adding the chicken.
Can I freeze chicken and wild rice soup?
Yes. For the nicest texture, set aside the portion you want to freeze before adding the cream. Add cream after reheating if you like. The rice may absorb broth in the freezer, so have a little extra ready. For best quality, use frozen soup within 2–3 months.
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Creamy Chicken and Wild Rice Soup
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 medium onion diced
- 2 large carrots diced
- 2 stalks stalks diced
- 2 cloves garlic minced
- 2 Tbsp all-purpose flour
- 6 cups chicken broth plus 1–2 cups more as needed
- 1 1/2 cups uncooked wild rice blend not instant rice
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 2 cups cooked chicken shredded or diced
- 1/2 cup heavy cream or half-and-half, optional
- – Chopped fresh parsley optional, for garnish
Instructions
- Heat the olive oil and butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and cook for 30–60 seconds. Sprinkle the flour over the vegetables and stir for 1–2 minutes.
- Slowly add about 1 cup of broth, stirring and scraping the bottom of the pot until smooth. Pour in the remaining 5 cups. Add the uncooked rice blend, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce to a gentle simmer and cover. Cook for 30–45 minutes, stirring occasionally, until the rice is tender. Follow your rice package’s timing. Add more broth, about ½ cup at a time, if the soup becomes too thick.
- Stir in the cooked chicken and simmer uncovered for about 5 minutes, until heated through. Lower the heat and stir in the cream or half-and-half, if using. Warm gently, taste, and adjust the seasoning. Serve with parsley if desired.