Creamy Chicken Wild Rice Soup
Few things are quite as divine as Wild Rice Soup when it’s loaded with hearty chicken, filling ingredients, and extra creamy. This chicken and rice soup is brimming with an array of veggies, aromatics, and potatoes. It’s incredibly cozy and full of flavor, a must-make soup for those who love them some chicken and rice!
The temperature lately in my state of Florida has been WILD, peeps. I’m talking 20-30 degree days we’ve been having, ha. Please pray for us over here; we need our 80+ degree weather back expeditiously. I’ve been keeping my dutch oven parked on the stovetop since I need something warm around the clock. Soups and stews have been my go-to lately, and I’m obsessed with this wild rice soup.
Creamy Chicken Wild Rice Soup ✨
I thoroughly enjoy a good + creamy chicken soup recipe. This one features the delicious magic of wild rice. It’s a type of firm-textured rice that has a rich, nutty flavor and more nutritional value than other rice varieties. I dig the rustic and wholesome touch wild rice brings to this classic soup.
To make it a bit more filling, I throw in some potatoes along with heaps of veggies. You’ll love how easy this soup comes together and feeds plenty– a cold weather staple that’s sooo clutch for warming the soul!
Ingredients You’ll Need For This Soup:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Butter & oil: For cooking with.
- Veggies: Onion, celery, carrot, and mushrooms.
- Potatoes: I use baby gold potatoes.
- Garlic & spices: Cajun seasoning, ground sage, ground nutmeg, salt/pepper, and bay leaves.
- Flour: Just a bit to help thicken the soup.
- Broth: Chicken broth for bolstered chicken flavor.
- Wild rice: I use this one, pure wild rice, not wild rice blend!
- Cooked chicken: Use rotisserie chicken meat or boil some chicken breasts.
- Heavy cream: I love the richness of cream here, yum.
How To Make This Wild Rice Soup:
(Note: please see the recipe card directly below for the complete written instructions.)
- Sauté the veg. In a large dutch oven over medium-high heat, add the butter and olive oil. When hot, add the onion, celery, carrots, mushrooms, and potatoes. Cook, stirring often, until the mixture is tender and golden, about 10-12 minutes.
- Add garlic & spices. Then add the garlic and continue cooking until fragrant, about 1-2 minutes. Season the aromatics with all of the seasonings. Then toss the aromatics with the seasonings and let the spices toast for 1-2 minutes.
Finishing & Building Flavor:
- Add flour, broth & rice. Then sprinkle the flour over the veggies and toss until coated. Continue cooking for another 2-3 minutes to cook off the flour. Then pour in the stock/broth along with the bay leaves and uncooked wild rice, stir well to combine.
- Simmer to cook rice. Bring the mixture up to a slight boil. Once achieved, cover the pot with a lid and reduce the heat to medium-low. Let the mixture simmer for 40-45 minutes until the rice is tender.
- Add chicken & cream. Then add the cooked/shredded chicken and cream, and stir well to combine with the soup. Continue cooking the soup for 15 minutes to meld. Then remove from the heat.
- Rest the soup. Let the soup rest, covered, for 10-15 minutes before serving. Discard the bay leaves.
Serving Your Creamy Chicken Wild Rice Soup:
Ladle the wild rice soup into bowls, and garnish with fresh ground black pepper and a dash of fresh chopped parsley. Serve the soup immediately and lean into the coziness of it all, friends 😌! I recommend serving this creamy soup alongside some crusty bread for extra indulgence that really hits, whew.
FAQs & More Recipe Notes:
- Can I make this dairy-free? Yes! Replace the heavy cream with coconut cream if you’d like.
- Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Can I omit the chicken? Feel free to leave out the chicken to make this wild rice soup recipe meat-free.
- What wild rice is best? Use actual wild rice for this recipe and not what’s considered “wild rice blend.” Wild rice is 100% just that, pure wild rice, and not blended with other rice varieties.
Storing & Reheating Your Soup
Refrigerate– First, let the soup cool completely. Then transfer the soup to airtight containers and keep stored in the refrigerator for 3-4 days. To reheat: simply warm soup in a saucepan on the stovetop over low heat or in the microwave until warmed through.
Freeze?– Because this recipe uses heavy cream, I don’t recommend freezing as that may cause separation.
This Creamy Chicken Wild Rice Soup couldn’t be any more delicious, y’all. If you’re a soup fanatic like me, try this one. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More warming dishes:
- Caribbean Cornmeal Porridge
- Red Wine Braised Short Ribs
- Zuppa Toscana
- White Chicken Chili
- Creamy Shrimp & Grits
- Pork Tenderloin w/ Cream Sauce
Creamy Chicken Wild Rice Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
Description
Few things are quite as divine as Wild Rice Soup when it’s loaded with hearty chicken, filling ingredients, and extra creamy. This chicken and rice soup is brimming with an array of veggies, aromatics, and potatoes. It’s incredibly cozy and full of flavor, a must-make soup for those who love them some chicken and rice!
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- ½ large yellow onion, diced
- 3 stalks celery, diced
- 3 large carrots, diced
- 8 ounces baby bella mushrooms, diced
- 1 – 1 ½ lbs baby gold potatoes, quartered
- 6 cloves garlic, finely minced
- 1 tablespoon Creole Cajun Seasoning– homemade or store-bought
- 1 teaspoon ground sage
- ½ teaspoon ground nutmeg
- Kosher salt & fresh ground black pepper- to taste
- ¼ cup all-purpose flour
- 8 cups (64 ounces) chicken stock or broth
- 2 bay leaves, preferably fresh
- 1 ½ cups uncooked wild rice (not wild rice blend!)
- 1 lb cooked & shredded chicken, room temperature or warm
- 1 ½ cups heavy whipping cream, warm
- Crusty bread, for serving- optional
Instructions
- In a large dutch oven over medium-high heat, add the butter and olive oil. When hot, gently swirl the pot to evenly coat the bottom. Add the onion, celery, carrots, mushrooms, and potatoes. Cook, stirring often, until the mixture is somewhat tender and golden, about 10-12 minutes. Reduce the heat to medium if the veggie mixture is browning too quickly.
- Then add the garlic and continue cooking until fragrant, about 1-2 minutes. Season the aromatics with Cajun seasoning, ground sage, ground nutmeg, and salt/pepper- to taste. Then toss the aromatics with the seasonings and let the spices toast for 1-2 minutes.
- Then sprinkle the flour over the veggies and toss until coated. Continue cooking for another 2-3 minutes to cook off the flour. Then pour in the stock/broth along with the bay leaves and uncooked wild rice, stirring well to fully combine.
- Bring the mixture up to a slight boil. Once achieved, cover the pot with a lid and reduce the heat to medium-low. Let the mixture simmer for 40-45 minutes until the rice is tender.
- Then add the cooked/shredded chicken and warm cream, and stir well to fully combine with the soup. Continue cooking the soup for 15 minutes for everything to meld nicely. Give the soup a taste test and adjust with more salt/pepper as needed. Then remove from the heat.
- Let the soup rest, covered, for 10-15 minutes before serving. Then discard the bay leaves.
- Ladle the soup into bowls and garnish with fresh ground black pepper, if desired. Serve immediately with crusty bread on the side for dipping. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Ashley McLaughlin
