Creamy Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup is the ultimate comfort food that tastes just like your favorite Panera order but comes together right in your own kitchen. This luxuriously thick and hearty soup is packed with tender chicken, nutty wild rice blend, and plenty of vegetables, all swimming in a velvety broth that doesn’t require a drop of heavy cream. I’ve been making this soup for years, and it never fails to warm me up on chilly days.

There’s something magical about a pot of homemade soup simmering on the stovetop. I still remember the first time I attempted to recreate that famous chicken wild rice soup from my favorite bakery cafe. After a few tries (and one batch where I used all wild rice and it took forever to cook), I nailed the perfect blend. Honestly, this homemade version tastes even better. The best part? It’s made with simple, everyday ingredients you probably already have in your pantry. This Creamy Chicken Wild Rice Soup reheats beautifully, making it perfect for meal prep. I love making a big batch on Sunday and enjoying cozy, ready-made lunches all week long. The gluten free option means everyone at the table can dig in without worry.

What You’ll Need to Make This Soup

I always keep these ingredients stocked in my kitchen because this soup has become a weekly staple in our house. Using a wild rice blend instead of plain brown or wild rice gives you the perfect texture and cooking time. You’ll also need a Dutch oven or large soup pot (at least 5-6 quarts), a medium saucepan, and a whisk. Here’s everything you’ll need:

• 1 tablespoon extra virgin olive oil
• 2 medium carrots, finely chopped (about 1 cup)
• 2 ribs celery, finely chopped
• 1 shallot or small yellow onion, chopped
• Salt and pepper to taste
• 3 cloves garlic, pressed or minced
• 1 teaspoon poultry seasoning
• 1/2 teaspoon dried thyme
• 6 cups chicken stock or broth, plus more for reheating
• 1 lb chicken breasts (about 2 chicken breasts, sliced in half)
• 1 cup wild blend rice (I recommend Rice Select Royal Blend or Lundberg Wild Blend)
• 1/2 cup butter or vegan butter
• 1/2 cup gluten free flour blend (Bob’s Red Mill Gluten Free 1-to-1 Baking Flour works perfectly)
• 2 cups milk (any kind, from unsweetened almond milk to whole milk)

I’ve tested this Creamy Chicken Wild Rice Soup with different milk varieties, and they all work beautifully. For the flour, stick with a gluten free baking blend rather than single flours like almond or coconut flour for the best results.

How to Make Creamy Chicken Wild Rice Soup

Step 1: Heat the extra virgin olive oil in a Dutch oven or large soup pot (5-6 quarts) over medium heat. Add the finely chopped carrots, celery, and shallots or onions. Season generously with salt and pepper, then saute until the vegetables turn tender and slightly golden, about 8 to 10 minutes. You can place a lid on top with a splash of stock or water to speed up the softening process.

Step 2: Add the pressed or minced garlic, poultry seasoning, and dried thyme to the softened vegetables. Saute until very fragrant, about 1 to 2 minutes. You’ll know it’s ready when the aroma fills your kitchen.

Step 3: Pour the chicken stock or broth into the pot, then turn the heat to high and place a lid on top. Bring everything to a rolling boil. Once boiling, carefully add the chicken breast halves and cover again. Turn the heat down to low and simmer until the chicken breasts are cooked through and reach an internal temperature of 165°F, about 10 to 12 minutes.

Step 4: Transfer the cooked chicken breasts to a cutting board. Once cool enough to handle, chop or shred the chicken into bite-sized pieces. Place the chicken in a bowl or storage container and refrigerate until you’re ready to add it back. This prevents the chicken from overcooking and becoming tough when you add it back to the soup later.

Step 5: Add the wild blend rice to the pot and stir well to combine. Place the lid on top and simmer until the rice reaches an al dente texture (tender but still slightly firm with a pleasant chew), about 20 to 30 minutes depending on your brand. Stir occasionally to prevent sticking.

Step 6: About 10 minutes before the rice is done (around the 20-minute mark of rice cooking), melt the butter in a medium saucepan over medium heat. Sprinkle in the gluten free flour and cook while whisking constantly for 1 minute. This step removes the raw flour taste. Slowly drizzle in the milk while whisking continuously to create a smooth, lump-free sauce. Switch to a spatula and cook while stirring until the mixture becomes thick and creamy, about 1 to 2 minutes. Remove from heat, cover with a lid, and set aside.

Step 7: Once the rice is al dente, slowly stream the butter, flour, and milk mixture into the soup while whisking constantly. This prevents clumping and ensures a silky texture. Add the refrigerated chicken back to the pot and cook for 5 more minutes, stirring frequently, until the Creamy Chicken Wild Rice Soup has thickened beautifully and the rice is perfectly tender.

Step 8: Taste and adjust the seasoning with more salt and pepper if needed. Remove the pot from the heat and let it sit for 5 to 10 minutes. This resting time allows the soup to thicken slightly before serving. Ladle into bowls and enjoy the cozy warmth.

Perfect Pairings for Your Soup

This hearty Creamy Chicken Wild Rice Soup pairs wonderfully with crusty bread and fresh toppings.

Gluten Free Focaccia: The soft, olive oil-rich bread is perfect for dipping into the creamy broth and soaking up every last drop of flavor.

Gluten Free Flatbread: A lighter option that adds a nice crunch without overwhelming the soup’s rich texture.

Freshly Grated Cheddar Cheese: Sprinkle sharp cheddar on top for an extra layer of creaminess and a slight tangy kick that complements the earthy wild rice.

Simple Green Salad: Balance the richness with crisp greens dressed in a light vinaigrette for a complete, satisfying meal.

These are the best sides for Creamy Chicken Wild Rice Soup because they add variety in texture while letting the soup remain the star of your dinner table.

More Comforting Wild Rice Soup Variations

This creamy chicken wild rice soup is just the beginning of delicious possibilities with wild rice. When the seasons change and fall arrives, the Autumn Wild Rice Soup brings sage, rosemary, and toasted pecans to create those cozy harvest flavors everyone craves. For a vegetarian-friendly option packed with seasonal vegetables, the Best Cozy Autumn Wild Rice Soup uses sweet potato and coconut milk for a naturally gluten-free bowl of comfort.

If craving extra richness with deep umami notes, the Creamy Mushroom Chicken and Wild Rice Soup adds earthy cremini mushrooms that pair beautifully with the nutty rice. For a classic version that highlights traditional flavors with rotisserie chicken shortcuts, try the Homemade Chicken Wild Rice Soup that delivers pure comfort in every spoonful.

Storing and Reheating Your Soup

Cool your Creamy Chicken Wild Rice Soup to warm or room temperature before storing. Cover the pot with a lid and refrigerate for up to 3 days, or divide into individual containers with lids for easy grab-and-go lunches.

When reheating, add a splash of chicken broth or stock to the pot and warm over medium heat until heated through, stirring occasionally. For single servings, add a splash of stock to your container, stir well, and microwave until steaming hot.

Have extra chicken stock on hand because the rice continues absorbing liquid as it sits. A little extra broth brings the soup back to its original creamy consistency. Unfortunately, I don’t recommend freezing this soup because cooked rice turns mushy when frozen and thawed.

Common Questions About This Recipe

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