This hearty Chicken Wild Rice Soup is a comforting bowl of warmth, perfect for cozy meals. It is filled with tender rotisserie chicken, wild rice, sautéed vegetables, and a creamy broth, creating a comforting, flavorful bowl perfect for chilly days, or any day you are craving something satisfying! I love to serve it with some rustic bread for a complete meal. For a twist on this classic soup, try my other popular variation of Chicken Wild Rice Soup packed with Yukon potatoes, baby bella mushrooms, and a hint of Old Bay seasoning. I also have a Chicken Wild Rice Casserole you will love!
Ingredients & Substitutions
- Vegetables: To get this soup started, I sauteed onions, carrots, and celery in melted butter.
- Chicken Broth: I used chicken broth as the liquid base of the soup. Low-sodium chicken broth is another good option. If you don’t have broth, you can use chicken stock instead.
- Chicken: Rotisserie chicken is perfect to add to the soup–it is already cooked! And, I can sometimes find it already shredded at the grocery store. Leftover shredded chicken would also be a delicious option.
- Wild Rice: Did you know wild rice isn’t actually rice? It’s a grain from the seed of an aquatic plant that grows in streams, rivers, and lakes! Fun, right? Anyway, be sure to rinse and drain wild rice before cooking. (If you love wild rice, I also have Wild Rice Stuffing you will enjoy.) If you are not a fan, you can swap it with brown rice or quinoa—just adjust the cooking time.
- Heavy Whipping Cream: Heavy whipping cream (heavy cream) is used in the soup to give it a rich, smooth, and creamy texture. If looking for alternatives, you can use half-and-half for a lighter version, whole milk for a thinner consistency, or even coconut milk for a dairy-free option. Just keep in mind the flavor might change slightly depending on the substitute.
Can I Add More Vegetables To The Soup?
Yes, you can add more vegetables to chicken wild rice soup. Try adding potatoes, leeks, parsnips, zucchini, corn, green beans, spinach, or peas to your soup.
Quick & Easy Ways To Thicken Chicken Wild Rice Soup
If you want to thicken this chicken wild rice soup, it’s easy! If your soup is too thin, you can thicken it by adding a slurry of flour or cornstarch mixed with water. You can also add a little more heavy cream for a creamier texture. Letting the soup simmer longer without a lid will help it thicken naturally as well.
How To Store Chicken Wild Rice Soup
To store Chicken Wild Rice Soup, first, let it cool to room temperature. Then, transfer it to an airtight container. Keep it in the refrigerator for up to 3-4 days. When reheating, I sometimes add a little extra broth or milk to restore the creamy texture.
Can I Freeze Chicken Wild Rice Soup?
Yes, you can freeze Chicken Wild Rice Soup! But, I recommend freezing it without the heavy whipping cream. You can stir that in when reheating and ready to serve. To freeze the soup, let it cool completely first. Then, store it in a freezer-safe container, leaving a little room for expansion. Don’t forget to label and date it—this soup will stay good for up to 3 months.
Chicken Wild Rice Soup
Ingredients
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, diced
- 4 ribs celery, diced
- 2 teaspoons garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ cup (31 g) all-purpose flour
- 5 cups (40 ounces) chicken broth
- 1 cup (160 g) uncooked wild rice
- 3 cups (420 g) rotisserie chicken, shredded, chopped
- 1 cup (238 g) heavy whipping cream
Instructions
- In a large Dutch oven over medium heat, melt butter. Add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Stir in the garlic, salt, pepper, and flour. Stir continuously for about 1–2 minutes to coat the vegetables.
- Add chicken broth and wild rice, stirring to combine.
- Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 45–50 minutes, stirring occasionally. The wild rice should be tender but still have a slight chew.
- Stir in the shredded rotisserie chicken and heavy whipping cream. Let the soup simmer, uncovered, for an additional 5–7 minutes, or just until the chicken is heated through and the soup has thickened slightly. Taste and adjust the salt and pepper if needed.
- Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This soup is rich and filling—perfect for a cozy meal on a cold day!
Elizabeth
Yum! I love wild rice soup, and I think I could make this one. It is delicious!
Annabelle
The creaminess of this soup is spot on, and the wild rice gives it such a nice texture.
Bella
The flavors of the chicken, vegetables, and wild rice blend together so well. And, I like how simple it is to make.
Selena
I will definitely be making this again, especially on our cold winter days! It is delicious!
I do love your recipes. This one looks tempting. I would like to make a request and that would be if possible, could you include how many it would possibly serve. It’s just the two of us so it would make a difference for us.
Thank you.
Hi Dina!
Yes, of course! It is in every recipe card, under NUTRITION. So, for instance, in this recipe it says “Serves 8 people”
That will be the same for all recipes. Have an amazing day!