Chicken & Wild Rice Soup

Chicken and Wild Rice Soup is perfect for the cooler months! Chicken, carrots, celery, and onion simmer in a homemade creamy chowder broth. Pure comfort food!

A piping hot bowl of Chicken and Wild Rice Soup is absolutely perfect to serve for dinner, year round! It doesn’t need to be the chilly winter months to enjoy this one. In fact, I like to keep a few of the ingredients in my pantry for those times when I have some leftover cooked chicken to throw into a recipe.

This particular version does not use cream of chicken, or cream of mushroom canned soup. I’ll show you step by step how to make the roux, which is basically just butter, flour, and chicken broth. This mixture flavors and thickens up the soup so well. You will absolutely adore this soup recipe!

What’s in this soup?

You’ll need some leftover chicken! It can be from a store bought rotisserie chicken, or just leftover from another recipe you’ve made. If it’s seasoned it should still work just fine in this soup as well.

I sometimes like to grab the discount tray of boneless skinless chicken breast, and I always have one or two pieces leftover. A great tip is to just throw those unused pieces in some boiling water, or in the Crockpot, until they’re cooked through. Cool, chop, and store either in the fridge or freezer!

Where can I find wild rice blend?

I always find it at my local discount bulk foods store. Walmart usually carries it in their grocery section as well.

Can you add uncooked rice to soup?

Yes! Just be sure to follow the recipe’s directions and amounts as the rice will need certain levels of liquid ingredients to cook through properly.

What goes well with chicken and wild rice soup?

This particular recipe is very filling on it’s own, but you could certainly pair this with a side salad with a vinaigrette dressing and some fresh baked rolls with butter.

How to make this recipe:

1. Use a large stockpot and add in the chicken broth, carrots, celery, onion, and wild rice blend. Bring to a boil over high heat.

2. Stir well and reduce the heat to a simmer. Continue simmering until the vegetables are tender and cooked, and the rice is done. This takes about 40 minutes.

3. In a separate smaller saucepan, melt the butter over medium heat. When it’s completely melted, whisk in flour and chicken broth. Cook and stir continuously until thickened and bubbly. Then, gradually stir in the heavy whipping cream while whisking. Remove this from the heat.

4. Slowly stir the cream mixture into the rice mixture in the large pot. Add the cooked chicken in and continue to simmer for an additional 5 minutes, to make sure all ingredients are hot.

Serve the soup immediately. This will continue to thicken as it stands.

How to store chicken and wild rice soup:

• You can store this soup in a container with a lid in the refrigerator for up to three days.
• You can easily freeze leftover soup in the same lidded freezer container for up to three months. Thaw the frozen soup in the refrigerator or on the stove top until hot.

Do you need to soak wild rice?

If you’re using a wild rice blend, there is no need to soak it ahead of time! Just add it into the soup according to the recipe directions below in the recipe card at the end of this post.

More recipes you’ll love

• Chicken and Wild Rice Casserole
• Boston Clam Chowder
• Broccoli Cheddar Chowder
• Apple Rice Pudding

If you liked this recipe, leave a comment and a rating below this post!

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup recipe made with chicken broth, carrots, celery, onion, and wild rice.

5 from 4 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: recipe for chicken and wild rice soup

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Servings: 6 servings

Calories: 303kcal

Author: Kelly Miller

Ingredients

• ▢ 42 oz chicken broth divided
• ▢ 2 carrots peeled and diced
• ▢ 1 stalk celery diced
• ▢ 1 onion diced
• ▢ 1/2 cup wild rice blend uncooked
• ▢ 2 tbsp butter
• ▢ 1/4 cup flour
• ▢ 2-4 tsp salt
• ▢ 1/2 tsp pepper
• ▢ 1 cup whipping cream
• ▢ 2 cups cooked diced chicken

Instructions

• In a stock pot, combine 2 cans of broth, carrots, celery, onion, and rice.
• Bring to a boil, then reduce heat and simmer 40 minutes until the vegetables and rice are tender.
• In a separate small saucepan, melt butter over medium heat.
• Whisk in flour, 2 teaspoons salt, pepper, and remaining broth until smooth.
• Cook and stir until thickened and bubbly. Stir in whipping cream.
• Remove from heat and whisk the cream mixture in with the soup in the stockpot.
• Add chicken and continue to simmer an additional 5 minutes.
• Taste and add additional 2 teaspoons of salt if necessary.

Video

Nutrition

Calories: 303kcal | Carbohydrates: 20g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 1584mg | Potassium: 389mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4152IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 1mg

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