Creamy Chicken and Wild Rice Soup Recipe: A Hearty Comfort Dish
Creamy chicken and wild rice soup is the perfect choice for a comforting, hearty meal that satisfies the entire family. With its tender wild rice, earthy mushrooms, and velvety cream broth, this dish elevates the traditional chicken soup into something truly special.
Not only is this soup rich in flavour, but it also offers a naturally gluten-free option for those seeking a wholesome, delicious meal.
Whether it’s a cosy dinner at home or a meal prep favourite, this recipe is bound to become a staple in your kitchen.
Why You’ll Love Creamy Chicken and Wild Rice Soup
Rich and Hearty: This soup strikes the perfect balance between creamy indulgence and satisfying nutrition.
Naturally Gluten-Free: Made with wild rice and fresh ingredients, it’s a fantastic alternative to traditional soups.
Family Approved: With classic, comforting flavours, it’s a meal that everyone will adore.
Ideal for Meal Prep: Freezes well and reheats beautifully for quick lunches or dinners.

Ingredients for Creamy Chicken and Wild Rice Soup
To create this delicious soup, you’ll need the following ingredients:
- Chicken Breasts or Thighs: Boneless, skinless chicken is ideal, but thighs add extra flavour.
- Wild Rice: Opt for Minnesota Wild Rice or a wild rice blend for best results.
- Mirepoix: A mix of diced onion, carrot, and celery forms the base of this soup.
- Mushrooms: Cremini mushrooms work wonderfully, but any variety will do.
- Fresh Herbs: Thyme and sage provide aromatic depth.
- Garlic: Minced fresh garlic enhances the overall flavour.
- Chicken Broth: Low-sodium broth allows you to control the salt level.
- Cream and Milk: These create the creamy base. Swap with coconut milk for a dairy-free option.
- Tapioca Starch: Acts as a thickener, giving the soup its luscious texture.
- Olive Oil and Butter: Used for sautéing and adding richness.

How to Make Creamy Chicken and Wild Rice Soup
Step 1: Sear the Chicken
Heat olive oil in a large stockpot over medium heat. Season the chicken with salt and pepper, then sear for 3-4 minutes on each side until golden. Remove and set aside.
Step 2: Sauté the Vegetables
Add butter to the pot, followed by the diced onion, carrot, celery, garlic, and mushrooms. Cook for 4-5 minutes, stirring frequently, until the vegetables soften.
Step 3: Create a Roux
Sprinkle tapioca starch over the sautéed vegetables and stir to coat evenly. This step helps thicken the soup as it cooks.
Step 4: Add Rice and Broth
Pour in the chicken broth and stir in the wild rice. Nestle the chicken back into the pot, ensuring it’s submerged. Bring the soup to a boil, then reduce to a simmer. Cover and cook for 40-45 minutes, stirring occasionally to prevent sticking.
Step 5: Shred the Chicken
Once the rice is tender, remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
Step 6: Add Cream and Milk
Stir in the cream and milk, adjusting the consistency with additional broth if needed. Taste and season with salt and pepper to your preference.
Recipe Variations
- Add Spinach: Stir in chopped spinach at the end for a nutritious twist.
- Use Leftover Chicken: Save time by incorporating pre-cooked or leftover chicken.
- Try Different Rice: A wild rice blend or brown rice can work if wild rice isn’t available.
- Dairy-Free Option: Substitute cream and milk with full-fat coconut milk.

Expert Tips for Perfect Soup
- Season Gradually: Taste as you go and adjust seasoning at the end.
- Adjust Thickness: Add more broth or milk for a thinner consistency if desired.
- Stir Occasionally: Prevent the rice from sticking by giving the soup an occasional stir during cooking.
Storing and Freezing
Refrigeration: Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave.
Freezing: Allow the soup to cool completely before transferring to a freezer-safe container. Freeze for up to three months. Thaw overnight in the refrigerator and reheat on low heat.

FAQs
Can I make this soup in a slow cooker?
Yes, combine all ingredients except the cream and milk in a slow cooker. Cook on low for 6-8 hours or high for 4 hours. Stir in the cream and milk at the end.
What can I use instead of tapioca starch?
Cornstarch or arrowroot powder works as a substitute for thickening the soup.
Is this soup suitable for meal prep?
Absolutely! It reheats beautifully and can be portioned for easy lunches or dinners.
Can I omit the mushrooms?
Yes, if you’re not a fan of mushrooms, simply leave them out.
What pairs well with this soup?
Serve it with crusty bread or a fresh green salad for a complete meal.
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