This Chicken Wild Rice Soup is a wonderfully quick and easy recipe made with wild rice instead of noodles and a blend of spices. A great quick and easy weeknight dinner for the entire family – perfect in winter time or any time!
Nothing quite feeds my soul when it’s cold and blistery out (or when I’m sick!) then chicken soup, and I have a few that I alternate between – my classic chicken noodle soup, avgolemono soup, and this chicken wild rice soup.
This tastes like your favorite soup at Panera Bread – creamy, with lots of goodies in every spoonful. It’s perfect in the winter time, but light enough for the spring and summer months, too. My family loves it.
What is in chicken wild rice soup?
You only need a handful of super simple ingredients that you probably already have in your pantry.
(Scroll down to the detailed printable recipe card for details and exact measurements.)
- Unsalted butter
- Extra-virgin olive oil
- Low-sodium chicken broth
- Long grain wild rice with spice packet (I buy the 6 ounce box, but you can make up your own blend, if you prefer. You will need 3/4 cup of dry wild rice and 3 tablespoons of seasoning.)
- Chopped, cooked chicken (you can make your own roast chicken or use rotisserie chicken)
- Half-and-half (this is equal parts whole milk and heavy cream)
- Salt and Pepper
How to Make Creamy Chicken Wild Rice Soup
This soup recipe is super easy to make in just a few steps.
(For all the details, scroll down to the complete printable recipe card and don’t miss the video below.)
- Sauté the vegetables: In a large pot, warm butter and olive oil over medium heat. Add onions and carrots; saute, stirring occasionally until softened. Season with a little salt and pepper to taste.
- Add the broth and rice: Pour in chicken broth and raise temperature to medium high heat; bring to a boil and pour in rice and the seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally.
- Stir in chicken and half-n-half: Add diced up, cooked chicken and half and half. Cook for a few more minutes until the rice is softened completely, soup has thickened slightly and chicken is warmed through. Taste and season accordingly.
Allow to cool completely, then store in the fridge in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave. (Keep in mind that the rice will continue to plump up as it rests.) I do not recommend freezing this soup due to the dairy component, which tends to separate after thawing, leaving a less than desirable taste and texture.
This soup is creamy, with great flavor from the rice spice packet, and full of goodies in every spoonful. So delicious! It’s pretty substantial on its own, but you can’t go wrong with some homemade garlic bread on the side to mop up any last dribbles in the bowl.
More Soup Recipes:
Easy Chicken Wild Rice Soup
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 medium sweet onion , diced
- 4 medium carrots , peeled and sliced into rounds
- 49 ounce carton low-sodium chicken broth
- 6 ounce box long grain wild rice with spice packet
- 2 1/2 cups cooked chicken pieces
- 1 cup half-and-half
- Salt and Pepper, to taste
- In a large pot, warm butter and olive oil over medium heat. Add onions and carrots; saute, stirring occasionally until softened, about 6-7 minutes. Season with a little salt and pepper to taste.
- Pour in chicken broth and raise temperature to medium high heat; bring to a boil and pour in rice and the seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally.
- Add chicken and half and half. Cook 2-3 more minutes or until rice is softened completely, soup has thickened slightly and chicken is warmed through. Taste and season accordingly. Serve hot.