Dinner

Creamy Chicken Wild Rice Soup Recipe

ByMaya bella February 25, 2026February 25, 2026

Introduction

Chicken Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Packed with tender chicken, nutty wild rice, and flavorful vegetables, it’s both nourishing and satisfying. This creamy soup is easy to make and sure to become a family favorite.

A large white pot filled with creamy white soup containing visible slices of orange carrots, brown mushrooms, yellow corn kernels, light green celery pieces, and white chicken chunks, all garnished with small green herb bits and black pepper specks; next to it, a white bowl shows a smaller portion of the same soup with the same colorful ingredients, both placed on a wooden surface with fresh green parsley nearby, a round loaf of crusty bread with a crisscross pattern rests on a white and black striped cloth, and two clear glass salt and pepper shakers sit at the back; photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
6 ounces cremini mushrooms, trimmed and sliced
1 tablespoon butter
1 onion, chopped
2 carrots, peeled and diced
2 ribs celery, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups reduced sodium chicken broth
¾ cup wild rice blend
1 cube chicken bouillon or 1 teaspoon Better Than Bouillon Chicken Base
½ teaspoon dried thyme leaves
½ teaspoon black pepper, or to taste
¾ cup frozen corn kernels, thawed
2 cups cooked chopped chicken or turkey, cubed
½ cup heavy whipping cream
1 tablespoon chopped fresh parsley

Instructions

Step 1: In a large Dutch oven, heat the olive oil over medium heat. Add the sliced mushrooms and stir to coat with oil. Cook undisturbed until the mushrooms begin to brown, about 7 to 8 minutes. Remove from the pot and set aside.
Step 2: To the same pot, add the butter, chopped onion, diced carrots, diced celery, and minced garlic. Cook until the onions are softened, about 5 minutes. Return the cooked mushrooms to the pot, sprinkle the flour over the vegetables, and cook for 1 minute, stirring constantly to avoid lumps.
Step 3: Pour in the chicken broth, then add the wild rice blend, chicken bouillon, dried thyme, and black pepper. Bring the mixture to a boil.
Step 4: Cover the pot and reduce heat to a gentle simmer. Cook until the wild rice is just tender, about 30 to 35 minutes.
Step 5: Stir in the thawed corn kernels, cooked chopped chicken, heavy cream, and chopped fresh parsley. Simmer gently for another 10 to 15 minutes to blend the flavors.
Step 6: Taste the soup and season with additional salt or pepper if desired. Serve hot.

Tips & Variations

For extra richness, substitute half-and-half for the heavy cream.
Use leftover roasted chicken for a time-saving option.
Try adding diced potatoes or parsnips for added texture and heartiness.
Wild rice blends vary; rinse the rice before cooking to remove excess starch.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent the cream from curdling. You can also freeze the soup (without cream) for up to 2 months; add the cream after thawing and reheating.

How to Serve

A deep blue bowl filled with creamy chicken and wild rice soup, showing a rich mixture of creamy light yellow broth, chunks of white chicken, orange carrot pieces, green celery, and dark wild rice grains. A silver spoon is partially immersed in the soup on the right side of the bowl. The bowl sits on a white marbled surface, accompanied by two slices of white bread to the left, a small wooden bowl with wild rice below, and a black bowl with finely chopped green herbs in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of wild rice?

Yes, but white rice will cook faster and create a different texture. Adjust cooking time accordingly and add rice later in the process to avoid overcooking.