One Pot Creamy Wild Rice Chicken Soup: Cozy Comfort in Every Bowl
Get warm and cozy with a steaming bowl of this creamy wild rice chicken soup. This hearty and flavourful soup combines tender chicken, nutty wild rice, and a creamy smooth broth infused with savory herbs and vegetables. It’s the ultimate comfort food.
Also Check Out: Cabbage Potato Soup, Chicken Corn Chowder, Cream of Mushroom Soup
Key Ingredients & Substitutes
Wild Rice
The star of the show! Wild rice adds a nutty, earthy flavour and chewy texture that makes this soup hearty and satisfying. Read more about Wild Rice.
Substitute: Use brown rice, a wild rice blend, or even white rice for a different texture and flavour. You will need to adjust the cooking time and maybe liquid amount to match the type of grain you use. If using white rice, cook the chicken and rice for 20-25 minutes to ensure the chicken is cooked through and reaches an internal temp of 165°F or 75°C.
Chicken
Tender shredded chicken makes this soup a protein-packed meal. Use leftover cooked chicken, rotisserie chicken, or cook chicken breasts or thighs for this soup.
Substitute: Swap with turkey, cooked sausage, or omit for a vegetarian version. Consider using chickpeas or simply load up on mushrooms and more veggies.
Vegetables
I use a classic mirepoix (onion, carrot, celery) with garlic to build flavour and add nutrients. For an extra pop of colour, sometimes I add diced sweet peppers (red, orange or yellow), leftover cooked veggies like broccoli or peas, or a handful of spinach at the very end of the cooking process.
Substitutes: I don’t recommend replacing the mirepoix, it’s key to building flavour in this soup. But you can change the onions for shallots or leeks. There’s also room for adding other veggies like fennel bulb or parsnips as recommended by my friend Jodi.
Mushrooms
Mushrooms add depth of flavour with their umami and earthy notes. They also add extra nutrients and texture with their tender bite to make this creamy chicken wild rice soup richer and more satisfying.
Substitutes: I often use cremini or white button mushrooms, but you can use whatever variety you enjoy most. Of course, if you don’t like mushrooms – you can just skip them altogether.
Herbs and Spices
Thyme, rosemary, and bay leaf pair nicely with the earthy flavour of the mushrooms and wild rice. We also like a little dash of hot pepper flakes.
Substitutes: When I have fresh thyme or rosemary, I prefer using them. I add them just before adding the wild rice to let them release their full aroma. As a rule of thumb, use about 3x more fresh than dried herbs.You could also try parsley, oregano or marjoram for a milder profile; tarragon or sage for something slightly different and curry powder with cumin, coriander and turmeric for a whole different flavour profile. The curry flavour profile would be great with coconut milk.
Heavy Cream
Heavy cream creates the creamy, velvety texture that we love.
Substitute: Choose half-and-half, evaporated or whole milk. Just remember, the lower the fat the greater the risk of curdling – so keep the heat below boiling. For non-dairy alternatives try oat milk or coconut milk.
Frequently Asked Questions About Creamy Wild Rice Soup
Can I make this soup ahead of time?
Absolutely! This soup is perfect for meal prep. Store it in an airtight container in the fridge for up to 4 days.
Can I freeze creamy wild rice chicken soup?
It’s not ideal for freezing due to the cream which would change the overall texture and appearance. For best results, freeze the soup without the cream and add it after reheating.
What can I use instead of heavy cream?
You can substitute the heavy cream with half-and-half, whole milk, evaporated milk or a dairy-free alternative like oat milk, coconut milk or cashew milk. Flavour and thickness will vary when using these substitutes.
How do I thicken the soup without cornstarch?
First, let me say you don’t need to thicken the soup – enjoy it in its more brothy form – we did this recently and it was delicious! That said, you can mash a few of the cooked vegetables or add a bit more heavy cream for thickness. If you can have flour, use flour instead of cornstarch. For an extra boost of protein and thickness, you could also add pureed white beans. For more ideas and details on thickening soup check the tips in Ultimate Chowder.
Is this soup gluten-free?
Yes, as written, this recipe is naturally gluten-free.
How to Store and Reheat Leftovers
Storing: Let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
Reheating: Warm the soup in a pot over medium heat, stirring occasionally. Or microwave in glass or ceramic dish.
Recipe for Creamy Wild Rice Chicken Soup
Creamy Wild Rice Chicken Soup
Ingredients
- 1 Tbsp butter
- 1 Tbsp canola oil or your preferred oil
- 1 medium onion diced
- 2 carrots diced 1/2 inch pieces
- 2 celery stalks diced 1/2 inch pieces
- 8 oz mushrooms diced or sliced, any variety
- 3-4 cloves garlic minced
- 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1/2 cup uncooked wild rice or wild rice blend
- 6 cups chicken broth
- 1 Tbsp lemon juice or white wine vinegar
- 1/2 tsp black pepper
- 1 lb boneless skinless chicken 2-3 breasts or 4-5 thighs
- 1 bay leaf
- 1 cup heavy cream or half-and-half for a lighter version
- 2 Tbsp cornstarch mixed with 2 Tbsp cold water optional for thickening
- 1/8 tsp hot pepper flakes optional
- Salt to taste
- 2 Tbsp parsley or celery greens garnish
Instructions
- In large pot or Dutch oven, heat butter and oil over medium heat. Add onions, carrots and celery. Sauté for 3 minutes until onions are glassy. Add mushrooms and sauté another 5 minutes until they have released their moisture and browned slightly. Add garlic and sauté until softened.
- Stir in thyme, oregano and wild rice, allow to cook for 1-2 minutes. Add chicken broth, lemon juice and black pepper. Stir well then add whole chicken pieces and bay leaf making sure they're fully covered. Bring to boil, then reduce heat to simmer.
- Cover and simmer for 30 minutes. Remove chicken and continue to simmer for 25 to 30 minutes until wild rice has split and is starting to curl. If using a blend of rice or other grains, follow cooking time suggested on package ensuring chicken cooks for at least 25 minutes and reaches an internal temp of 165F/74C.
- While soup continues to simmer, cut or shred chicken. When rice is done, return chicken to pot, reduce heat to low and remove bay leaves.
- Over low heat, stir in heavy cream. If using low fat dairy, temper the dairy by adding a little hot broth to dairy before adding to soup – this will help prevent curdling.
- For a thicker soup, add cornstarch slurry and simmer for an additional 5 minutes until soup thickens.
- Add hot pepper flakes, taste and adjust seasonings as needed. Garnish with fresh parsley if desired.
Notes
Nutrition Facts (per serving)
What is Wild Rice?
Despite its name, wild rice isn’t actually rice. It’s the seed of aquatic grasses native to North America. Known for its nutty flavour, slightly chewy texture, and earthy aroma, wild rice is a staple in many hearty, comforting dishes, including this creamy wild rice soup.
Where Does Wild Rice Come From?
Wild rice grows naturally in shallow lakes and slow-moving streams, in Canada and parts of Minnesota and Wisconsin in the US. It has deep cultural significance for Indigenous peoples, who have traditionally harvested it for generations.
How Is Wild Rice Harvested and Prepared?
Traditional harvesting involves hand-harvesting techniques, where canoe paddles gently knock the mature grains into the boat. The grains are then dried, hulled, and cured to enhance their flavor. Commercial wild rice is often cultivated in controlled environments and harvested mechanically.
Some brands, such as Oh Canada Wild Rice, also lightly roast the wild rice during the curing process (almost like roasting coffee beans). This gives it a distinctive smoky, nutty flavour and often results in darker grains. Parched wild rice cooks faster and offers a unique aroma compared to unroasted varieties.
How to Store Raw Wild Rice
Raw wild rice has a long shelf life when stored properly. Keep it in an airtight container in a cool, dry place, away from direct sunlight. When stored this way, it can last for two or more years.
How to Cook Wild Rice
There’s a common myth that wild rice needs to be rinsed under cold water to remove excess starch. However, wild rice isn’t starchy like white or brown rice, so rinsing won’t remove any noticeable starch. That said, rinsing wild rice is still useful for removing dust or debris from processing and packaging. Simply combine 1 cup of wild rice with 4 cups of water or broth in a saucepan. Bring to a boil, reduce the heat, cover, and simmer for 45 to 60 minutes until the grains are tender and have burst open. Drain any excess liquid before serving or adding to recipes.
Wild rice is often found in blends with other types of rice. It’s best to follow the advice shown on the package for these blends.
How to Tell When Wild Rice Is Cooked
Cooked wild rice should be tender but still have a bit of chew. The grains will curl and split open, revealing their soft interiors.
How to Store Cooked Wild Rice
Store cooked wild rice in an airtight container in the refrigerator for 4-5 days. It can also be frozen for up to six months.
Can Wild Rice Be Frozen?
Yes! Wild rice freezes well and retains its texture upon thawing.To freeze, portion the rice into freezer-safe bags or containers and remove as much air as possible. Use within 6 months. Thaw in the refrigerator overnight or reheat directly from frozen by adding a little water or broth.
Nutritional Benefits of Wild Rice
The low calorie and high nutrient content makes wild rice a prized, nutrient-dense food. It’s a good source of protein (3g/1/2 cup cooked wild rice), dietary fiber (1.5g/1/2 cup cooked wild rice), and essential minerals like magnesium, phosphorus, and zinc.
This creamy wild rice chicken soup is the perfect way to embrace cozy fall and winter evenings. I’d love to see your creations — tag me on Instagram at @getgettys and share your thoughts in the comments below!
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.
