Creamy Chicken and Wild Rice Soup Recipe

If you’re craving something that feels like a big, warm hug in a bowl, this Creamy Chicken and Wild Rice Soup Recipe is exactly what you need. I’ve made this soup on chilly weekends when I want comfort food that’s hearty but still feels a little special. It’s creamy and rich without being heavy, plus the wild rice adds a lovely chewy texture that makes every bite interesting.

What I love most about this Creamy Chicken and Wild Rice Soup Recipe is how versatile it is—you can whip it up on a weeknight after work or serve it as the star of a weekend lunch with friends. It’s got that homemade quality that makes everyone ask for seconds, and it’s super forgiving when it comes to ingredients and timing, so you’ll find it easy to get just right. Trust me, once you try it, it might just become a regular in your recipe rotation!

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Ingredients & Why They Work

This Creamy Chicken and Wild Rice Soup Recipe brings together ingredients that build both creaminess and comfort. Each component plays a key role, and I’ll share a couple of tips so your shopping trip is a breeze and your soup comes out perfect.

• Boneless, skinless chicken breasts or thighs: I like thighs for extra juiciness, but breasts work great too—just slice them thin for faster cooking.
• Kinders The Blend Seasoning (or garlic powder, onion powder, salt, pepper): This adds a well-rounded savory base; if you don’t have Kinders, the combination of those spices works just as well.
• Avocado oil (or other neutral oil): It has a high smoke point, perfect for searing chicken without burning.
• Salted butter: Gives richness and a silky mouthfeel; adding it in parts helps build layers of flavor.
• Yellow onion, carrots, celery: Classic aromatics for soup that lend sweetness and depth when sautéed slow and low.
• Garlic cloves: Freshly minced garlic adds that unmistakable warmth—don’t skip it!
• All purpose flour: A key thickener here; cooking it with butter before adding liquids prevents lumps and gives that velvety texture.
• Chicken broth: Use a good-quality broth for maximum flavor; homemade if you have it, or a trusted store brand.
• Heavy cream: Adds richness and smoothness; don’t substitute with milk if you want the full creamy effect.
• Ben’s Original Long Grain and Wild Rice (fast cook variety): The wild rice mix offers earthy notes and quicker cooking time—if you can’t find it, regular wild rice works (just plan for longer cooking).
• Salt and pepper: To taste, and essential for finishing the soup perfectly.

Tweak to Your Taste

What’s fun about this Creamy Chicken and Wild Rice Soup Recipe is how easy it is to make it your own. Sometimes I swap out what kind of chicken I use or add in extra spices like a pinch of thyme or rosemary to shake things up. You should feel free to play with it too!

• Herb Variation: I once added fresh thyme and sage for a cozy fall vibe—delicious and aromatic.
• Dairy-Free Option: You can swap heavy cream with coconut milk or cashew cream, but it’ll change the flavor profile slightly.
• Extra Veggies: Sometimes I throw in chopped mushrooms or peas for extra texture and nutrition.
• Spice Kick: If you’re into a little heat, a dash of cayenne or red pepper flakes works wonders.

Step-by-Step: How I Make Creamy Chicken and Wild Rice Soup Recipe

Step 1: Season and Sear the Chicken

I start by seasoning my chicken generously with Kinders The Blend seasoning—it’s my secret weapon, but if you don’t have it, garlic powder, onion powder, salt, and pepper work beautifully. Then, heat the avocado oil in a large pot over medium heat. Sear the chicken for about 4-5 minutes each side until it’s golden. The goal here is to build that flavorful crust while keeping the chicken juicy. Once cooked, remove it from the pot and chop or shred it up for easier eating later.

Step 2: Sauté Your Aromatics

Using the same pot (don’t wash it yet—you’ll keep all that delicious brown bits left from the chicken), add 1 tablespoon of butter and toss in the diced onions, carrots, and celery. I give these veggies about 10 minutes to soften and sweeten up, stirring occasionally so nothing sticks or browns too much. Finally, add the minced garlic and cook for about 1 more minute—it’s easy to burn garlic, so keep that timer close.

Step 3: Make the Roux and Add Liquids

Next, add the remaining butter and let it melt into the veggies. Sprinkle the flour evenly over everything and stir continuously for about 3 minutes to cook out the raw flour taste and form a roux. This step thickens your soup nicely later on. Then, slowly pour in the chicken broth and heavy cream, whisking or stirring to keep things smooth as it comes together into a creamy base.

Step 4: Stir in Wild Rice and Simmer

Now, pour in your wild rice packets, including the seasoning from the rice boxes—this adds extra flavor punch. Return the chopped chicken to the pot and stir everything gently to combine. Bring it all to a gentle boil, then reduce the heat, cover with a lid, and let it simmer for about 20 minutes. This is where the rice gets tender and the soup thickens beautifully. Give it a stir here and there to prevent sticking.

Step 5: Taste and Adjust

Finally, give your soup a taste and add salt and pepper as needed. This is the time to tweak it to your preference. Once it’s just how you like it, serve it up right away—ideally in cozy bowls with your favorite garnishes.

How to Serve Creamy Chicken and Wild Rice Soup Recipe

Garnishes

I’m a big fan of topping this soup with a little fresh chopped parsley or chives for a burst of color and fresh flavor. Sometimes I add a sprinkle of shredded sharp cheddar or a dash of smoked paprika for subtle extra warmth. A dollop of sour cream on top also adds a nice tang and creaminess boost that balances the richness.

Side Dishes

Since this soup is pretty hearty on its own, I like pairing it with crusty bread or warm dinner rolls to soak up all that creamy goodness. A simple green salad with a bright lemon vinaigrette also complements it well when you want something light on the side.

Creative Ways to Present

For special gatherings, I recently served this soup in mini bread bowls—everyone loved it! You can also use rustic ceramic bowls for a cozy farmhouse feel, or ladle the soup into mugs for casual lunches or parties. Adding a sprinkle of toasted pumpkin seeds makes it extra fun and textural, especially in fall.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Chicken and Wild Rice Soup Recipe in an airtight container in the fridge for up to 3 days. One thing I noticed is that the wild rice keeps soaking up the broth, making the soup thicker as it sits, so you might want to add a splash of broth or water when reheating to get it back to that perfect creamy consistency.

Freezing

I’ve frozen this soup a couple of times and it holds up nicely. Just leave out the cream and add that fresh when reheating to keep the texture silky. When thawed, reheat gently on the stove, stirring often. You can also freeze complete soup, but the cream may separate a bit and need whisking back in.

Reheating

To reheat, I prefer warming it on the stove over medium-low heat, stirring frequently until heated through. If it’s too thick, adding a splash of chicken broth or cream works wonders. Reheating in the microwave is fine, just cover loosely and stir every minute or so to prevent hot spots.

FAQs

Final Thoughts

This Creamy Chicken and Wild Rice Soup Recipe is a cozy classic that I keep coming back to, especially when I want something that comforts without fuss. It’s the kind of meal that feels like it’s been simmering all day in your kitchen, even if it only takes about an hour. I hope you enjoy making it as much as I do—don’t hesitate to experiment with the seasoning or sides to make it your own. Cozy up with a bowl and some good company, and let this soup work its magic!

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