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I love a creamy chicken and wild rice soup with plenty of chewy wild rice in every spoonful. A butter-and-flour roux and two cups of milk thicken the broth into a silky sauce, and carrots, celery, and mushrooms cook down into it. We’re saving time by using a boxed long grain and wild rice mix along with rotisserie chicken. This is an easy, one-pot meal that you can have on the table in about an hour.
Don’t y’all love a good chicken soup in the wintertime? We sure do! My husband asks for my easy chicken noodle soup about once a month, and we also love a good vegetable soup with chicken.
This creamy chicken and wild rice soup is one of our favorites, especially if company is coming. It looks a little fancier even though it’s not — it’s super easy with a few shortcut ingredients. You’re going to love it!
Testing results for chicken and wild rice soup
- I tried making this soup with plain rice and felt it was lacking in flavor and texture. The wild rice is a little nuttier and chewier, and I really like having the mix in there.
- This is not a soup that needs to simmer for hours on the stove. I overcooked it initially. Thirty minutes or so for the rice to get tender is really all you need.
- Learn from my goofs: whisk in the milk and cream slowly and don’t let this soup come to a rolling boil. It will curdle quickly.
I hope you make this recipe. I think you’ll love it!
Let the rice mix do the seasoning
The rice comes from a 6-ounce box of long grain and wild rice mix, such as Ben’s Original. The uncooked rice toasts with the vegetables for a minute, then simmers for 30 minutes right in the thickened base, so it soaks up the broth as it cooks. The seasoning packet goes in with the thyme, and it seasons the whole pot. You won’t need bouillon or a spice blend.
I use low-sodium chicken broth to help balance the sodium from the seasoning packet. Then season to taste in two rounds: once after the packet and thyme go in, and again right before serving.
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Essentials for soup making
These are a few things I like to use when making soup. You don’t need the immersion blender for this recipe, but if you don’t have one, then you definitely want to add this to your kitchen tools. I am not taking hot soup out of a pot and putting it in a blender!
Rotisserie chicken and mushrooms
An 8-ounce package of sliced mushrooms saves you some knife work. They cook down with the carrots and celery and give this chicken mushroom wild rice soup its earthy flavor.
You’ll need 2 cups cooked chicken, cut into bite-size pieces. I make this chicken wild rice soup with rotisserie chicken, because the seasoned meat adds flavor and saves time, but any leftover cooked chicken will work just fine. Save the extra to make old-fashioned chicken salad.
Related 📖 ➡️ Best tools for soups
Serve it with cornbread or rolls
This easy chicken and wild rice soup cooks in a single Dutch oven, which leaves you time for a side. A pan of Southern buttermilk cornbread with a crispy golden crust is my first pick for dunking. If you’d rather have something soft, buttery buttermilk dinner rolls are great, or even just some toasty sourdough bread slices.
For something green, a green salad with arugula, fresh herbs, and a lemon vinaigrette is a nice, simple side. This is a really hearty soup, so you don’t need much of anything else.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Creamy Chicken and Wild Rice Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 3 medium carrots thinly sliced
- 3 celery stalks chopped
- 8 ounces sliced mushrooms
- 1 (6 ounce) box long grain and wild rice mix (such as Ben’s Original), seasoning packet reserved
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk or half-and-half
- 6 cups low-sodium chicken broth
- 1 tablespoon dried thyme
- salt and black pepper to taste
- 2 cups cooked chicken cut into bite-size pieces
Instructions
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 3 medium carrots, 3 celery stalks, and 8 ounces sliced mushrooms and cook for 5 to 6 minutes, until just softened.
- Stir in the uncooked rice from 1 (6 ounce) box long grain and wild rice mix, setting the seasoning packet aside, and cook for 1 minute to lightly toast. Transfer the vegetable and rice mixture to a bowl and set it aside.
- In the same pot, melt 4 tablespoons butter over medium heat. Add 4 tablespoons all-purpose flour and whisk constantly for 1 to 2 minutes until smooth and lightly golden.
- Slowly whisk in 2 cups whole milk or half-and-half until smooth, then gradually add 6 cups low-sodium chicken broth, whisking to prevent lumps.
- Stir in the reserved seasoning packet and 1 tablespoon dried thyme. Taste, then add salt and black pepper as needed.
- Return the vegetables and rice to the pot. Add 2 cups cooked chicken and stir to combine.
- Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for about 30 minutes, stirring occasionally. It’s ready when the rice is tender and the soup has thickened.
- Season with salt and black pepper to taste. Serve warm.
Nutrition
Questions and tips
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days, and reheat them gently on the stovetop. This soup has a good bit of dairy, so I don’t recommend freezing it.
Yes. Make it 1 to 2 days ahead, let it cool, and keep it covered in the refrigerator until you’re ready to serve it.
The wild rice keeps soaking up liquid as the soup sits. Stir in a little more chicken broth or milk while you reheat it until it’s the texture you prefer.
