Love creamy chicken soups? You’ll also love this Creamy Chicken and Rice Soup, Chicken Pot Pie Soup, Chicken Gnocchi Soup and this White Lasagna Soup! I know none of you are surprised that I’m sharing yet another new soup recipe today! This delicious soup is filled with nutrients from vegetables as well as wild rice grains. It is also creamy and filling, ticking all of my boxes making it a truly comforting soup. It’s a really useful recipe to have on hand on those busy days when you haven’t planned dinner. You can cook the chicken breasts straight from the freezer, so there’s no need to wait around for them to thaw! It’s a great soup to make in big batches at the weekend and keep in the fridge to reheat throughout the week. If you prefer, you can even cook the rice separately and add it just before serving. W love one-pot soup recipes like this — they make mealtimes so easy! If you want some other one-pot soup ideas, check out this Sausage & Potato Soup with Kale, my tomato-y Chicken Tortilla Soup, and this delicious One-Pot Minestrone Soup!
Ingredients Needed:
Onion, celery, and carrots: this classic mirepoix makes the savory flavor base for this soup. Garlic, parsley, thyme, salt, and pepper: minced garlic and dried herbs are so flavorful! I use regular table salt and freshly ground black pepper. Chicken breasts: I love using boneless, skinless chicken breasts for this soup because they cook so well with little help. Boneless, skinless chicken thighs would also work well. Chicken broth: I use a low-sodium or no-salt-added chicken broth when possible. If you use a salted broth, reduce the amount that is added, and taste test it. Cream: heavy cream or evaporated milk is best for this soup to make it thicker and so creamy. They don’t curdle when added and cook well when heated. Corn starch: this will thicken the soup slightly. Wild Rice: a long grain wild rice is ideal for this soup, but you can use a long-grain white rice and wild rice blend if you prefer.
How to Make Chicken Wild Rice Soup
This homemade soup is super easy to make. Full instructions are included in the recipe card below.
Tips and Notes
Soup will thicken as it cools. Add in some extra broth if you need to before serving, or after reheating it from being in the fridge. Fresh veggies. Use fresh veggies that you chop yourself for the best flavor. Pre-chopped ones tend to get dry, so using fresh vegetables that you’ve chopped yourself will give you the best set of flavors. Frozen veggies are a great shortcut! Rice. Substitute the wild rice with long-grain white rice like in my Chicken and Rice Soup, or use brown rice – simply cook until tender. Frozen or pre-shredded chicken. Use whole frozen chicken breasts and submerge them in the broth to simmer while the rice cooks. Pre-cooked shredded chicken also works great. Cook rice. Cook the rice separately if you prefer, but since this recipe is meant to be thick and creamy, I like to cook it in the soup. The starch from the rice helps to thicken the soup. (If you prefer, you can rinse it before adding it to the pot). Flour. If you don’t have cornstarch you can use a little bit of all-purpose flour to thicken the soup instead. Mix until thoroughly dissolved in the cream before adding.
Vegetable Soup Variations
Add veggies. Soup recipes are great for adding more veggies. Use whatever is in season, or even the leftovers you have in the fridge. Potatoes would work well to bulk it up and make it more filling, or to help it go further. Make it spicy. Add red pepper flakes on top, some chopped jalapenos, or some chili powder to your soup for a bit of heat. Herbs. Use some fresh herbs to garnish your soup, like fresh parsley or
Serving Suggestions
Chicken wild rice soup is filling, but you can turn it into a complete meal for the whole family with some sides. Bread is my favorite side to have with soups. Try a slice of this Whole Wheat Bread with butter or these Homemade Breadsticks. Add some veggies to the table with these Roasted Green Beans, some Roasted Carrots, or even my delicious Creamed Corn!
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