Chicken and Wild Rice Soup Recipe

This Chicken and Wild Rice Soup is a rich and creamy recipe, which features nutty wild rice and tender shredded chicken. It’s a comforting classic, ready in about 35 minutes.

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Chicken and Wild Rice Soup Ingredients

• 2 cups cooked, boneless chicken breasts, shredded (rotisserie or leftover)
• 4 cups chicken broth (or stock)
• 2 cups water
• 1 package (4.5 oz) quick cooking long grain and wild rice with seasoning packet (e.g., Uncle Ben’s Long Grain & Wild)
• ½ cup butter (unsalted is best to control sodium)
• ¾ cup all-purpose flour
• 2 cups heavy cream (or half-and-half)
• ½ tsp salt
• ½ tsp ground black pepper
• Fresh parsley, chopped (optional garnish)

How To Make Chicken and Wild Rice Soup

1. Start the soup base: In a large soup pot or Dutch oven, combine the chicken broth, water, and shredded cooked chicken. Place over medium-high heat and bring to a boil.
2. Add the rice: Once boiling, stir in the rice from the box (reserve the seasoning packet for the next step). Reduce the heat to low, cover the pot, and remove from the heat source entirely. Let it sit covered while you make the thickener. The residual heat will soften the quick-cooking rice.
3. Make the flavored roux: In a separate medium saucepan, melt the butter over medium heat. Once melted, stir in the contents of the reserved seasoning packet from the rice box. Cook for 30 seconds until bubbly and fragrant.
4. Add the flour: In a small bowl, mix the flour, salt, and pepper. Gradually whisk this flour mixture into the buttery seasoning paste in the saucepan. Cook, stirring constantly, for 1–2 minutes to create a thick, golden roux and cook out the raw flour taste.
5. Whisk in the cream: Slowly pour the heavy cream into the roux, a little at a time, whisking vigorously after each addition to prevent lumps. Continue whisking until the mixture is smooth and fully incorporated. Simmer gently for about 5 minutes until the white sauce is very thick and creamy.
6. Combine and finish: Pour the thick cream mixture into the large pot containing the broth, chicken, and rice. Stir well to combine.
7. Simmer: Return the large pot to medium heat. Cook, stirring frequently, for 10–15 minutes until the soup is heated through, the rice is fully tender, and the broth has thickened to a chowder-like consistency.
8. Serve: Taste and adjust salt and pepper if needed. Serve hot, garnished with fresh parsley.

Recipe Tips

• Rice variety: This recipe is specifically designed for “Quick Cooking” or “Fast Cook” wild rice blends (the kind that usually takes 5-10 minutes). If you use standard raw wild rice, you must simmer the broth in step 2 for 45 minutes before proceeding.
• The Seasoning Packet: Using the seasoning packet from the box is the flavor secret. It contains concentrated herbs and spices. Adding it to the butter “blooms” these spices effectively.
• Texture control: This makes a very thick, creamy soup. If you prefer a looser soup, add an extra cup of chicken broth or water at the end.
• Vegetable boost: To add more nutrition, sauté diced carrots, celery, and onion in the butter before adding the seasoning packet in step 3.

What To Serve With Chicken and Wild Rice Soup

This hearty soup needs simple accompaniments.

• Crusty Bread: Essential for dipping.
• Green Salad: A light side salad balances the heavy cream.
• Crackers: Oyster crackers or saltines.
• Roasted Broccoli: Adds color and vitamins.

How To Store Chicken and Wild Rice Soup

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days. The rice will continue to soak up the liquid, so it will be very thick the next day.
• Reheat: Warm gently on the stove, adding milk or broth to thin it out to your desired consistency.
• Freeze: Freezing is not ideal for cream-based soups thickened with flour, as they can separate and become grainy. However, if you must freeze it, reheat slowly while whisking vigorously to re-emulsify.

Chicken and Wild Rice Soup Nutrition Facts

• Calories: 463kcal
• Protein: 12g
• Carbohydrates: 23g
• Fat: 37g
• Saturates: 23g
• Sugar: 2g
• Salt: 1.1g

Nutrition information is estimated per serving (based on 8 servings).

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