We live in a winter wonderland. Literally. Even in May it can feel like that, unfortunately. This Creamy Chicken and Wild Rice Soup hits the spot each and every time. Especially on a night like last night. You think it’s spring and bam- the snow falls again. It almost feels colder than it does in the middle of winter. I just need a bowl of soup like this to warm me up from the inside.

This Creamy Chicken and Wild Rice Soup has made rounds in our kitchen for years. I’ve tweaked it over and over. It has the perfect blend of warming, simplicity and yet hearty and filling. We love pairing it with a fresh round of sourdough.

To prepare this recipe you’ll need the following ingredients:

Chicken: Cooked and shredded. See notes below on cooking options. I’ve baked chicken breasts, cooked over the stovetop, used a whole chicken (bonus- you can make a nice broth with the bones if you use this option!), or even a store bought rotisserie chicken. Note- cooking time on this recipe does not include cooking the chicken, so plan accordingly.

Wild rice: I love the hearty texture and nutty flavor of wild rice. It’s also loaded in nutrients which is a bonus. Like the chicken, there are many ways to prepare your rice. Check your package for instructions, or try using an Instantpot for quicker results. You’ll need 2 cups prepared.

Butter: To saute your veggies. Can also use olive oil if you prefer.

Onion: White or yellow.

Celery

Carrots: I prefer shredded carrots in this recipe, though you can absolutely dice them if you prefer.

Chicken broth

Milk: I use whole milk in this recipe. Feel free to use your favorite milk variety here. Note- some milks are creamier than others. Choosing a less creamy option will affect the outcome of your soup, though still delicious.

Arrowroot powder: This acts as a thickening agent. You can also use corn starch if you like.

Sea salt

Black pepper

Spoonful of creamy chicken and wild rice soup.

Creamy Chicken and Wild Rice Soup

A quintessential warming soup, brings together loads of nutrients and hearty enough to fill you up.

5 from 1 vote

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Prep 15

Cook 15

Total 21

Course Main Course

Servings 4 people

Equipment

Cutting board

Ingredients

3 cups chicken breast ,cooked and shredded
2 cups wild rice ,cooked
2 tablespoons butter
1 cup onion , diced
1 cup celery , chopped
1 cup carrots , shredded
4 cups chicken broth
1 cup milk
2 teaspoons arrowroot powder
2 1/2 teaspoons sea salt
1 1/2 teaspoons black pepper

Instructions

Melt butter in a large pot over medium high heat. Once melted add diced onion.
Cook onion for 2-3 minutes, or until soft and fragrant.
Add chopped celery and shredded carrots to the onions. Stir well and cook for another 2-3 minutes, or until softened.
As veggies are cooking mix together the arrowroot powder and the milk until the powder is fully dissolved. Set aside.
Add chicken broth to the cooked veggies. Stir well.
Add the milk and arrowroot mixture to the pot. This will help thicken soup as it cooks. Stir mixture until well combined.
Mix in the cooked and shredded chicken and prepared wild rice to the soup.
Season with salt and pepper.
Bring heat to medium, and cook for 15 minutes, stirring frequently. Soup will be warmed through and will thicken as it cooks.
Serve warm.

Notes

Chicken: I didn’t include steps to cook your chicken, simply because I have used many different methods for this. A few options for your chicken:

-Season chicken breasts with salt and pepper and olive oil. Bake at 375 for roughly 20 minutes, or until internal temperature reaches 165 degrees.

-Cook a whole chicken at an earlier time, utilizing the meat from the chicken and the bones to make a nice broth. Many recipe options online to walk you through this.

-Use a prepared rotisserie chicken! If you’re in a pinch, go for it. Most grocers have these available in the deli section.

Wild Rice: Like the chicken, I have prepared the rice for this recipe in many different ways. I always try to make a larger batch of rice than needed and then I freeze portions of it so that I can throw it into recipes such as this one easily. Some of my favorite ways to do this are:

-On the stovetop, simply follow the directions of the back of your rice package.

-In the InstantPot. There are many online tutorials that can walk you through this.

Note- wild rice does take quite a while to cook, roughly 50 minutes.

Storing and reheating: This soup can be stored in airtight containers in the refrigerator for 5-7 days. Upon storing, the rice will continue to soak up the liquid in this soup. You may need to add in a little chicken broth, milk or even water when you reheat it. To reheat, simply toss some into a pot on the stovetop. Cook over medium heat until warmed through.

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Creamy Chicken and Wild Rice Soup

To prepare this recipe you’ll need the following ingredients: