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An image of the chicken and wild rice soup served in a white bowl with a black rim. The plate is set on a beige linen on a white table with a soup spoon and a piece of bread on the side.

Creamy Chicken and Wild Rice Soup

This creamy chicken and wild rice soup is comfort food at its best. With pieces of chicken breast, vegetables and a wild rice mix this soup is more than a soup, it’s a meal.
Course Soup
Cuisine American
Keyword chicken, chicken and rice
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 330kcal
Author Elizabeth


  • 6 tablespoons Butter
  • 1 Medium Onion finely diced
  • 2 Medium Carrots diced (about ¾ - 1 cup diced)
  • 1 Celery Rib diced (about ¼ cup diced)
  • ½ cup All Purpose Flour
  • 8 cups Chicken Broth
  • 3-4 Thyme Sprigs tied together with kitchen twine
  • 2 cups Cooked Wild Rice Mix we used a mix of wild, whole grain brown, red and black rice prepared to package directions.
  • 2 cups Cooked Chicken diced or shredded (about ¾-1 pound chicken breast)
  • ½ cup Half and Half
  • ¼ teaspoon Black Pepper
  • Salt if needed at the end


  • Cook the wild rice mix according to package directions or use leftover rice.
  • Dice or shred the cooked chicken. To cook the chicken, see how to poach chicken breast instructions.
  • Melt the butter in a large pot over medium heat. When the butter has melted and starts to foam, add the onions, carrots and celery.
  • Cook the vegetables gently for 5 minutes until the onions become translucent and start to soften, stir frequently.
  • Add the garlic to the pot, cook for 1 minute, stirring frequently.
  • Add the flour while stirring constantly until well incorporated. Cook the mixture for 2-3 minutes, stirring almost constantly to cook out the flour taste a bit.
  • Slowly add in the chicken broth while stirring until it is incorporated. Use a whisk to make it easier to dissolve the flour. If you don’t have one, stir vigorously with a wooden spoon.
  • Add the thyme bundle to the soup.
  • Raise the heat to medium-high and bring the soup to a gentle simmer (it will take about 3-5 minutes).
  • Lower the heat to medium-low, half-cover the pot and continue simmering for 20 minutes, stir occasionally. Keep the soup at a simmer if it starts boiling too vigorously lower the heat a bit.
  • Use tongs to remove the thyme bundle.
  • Add the cooked chicken and wild rice. Raise the heat to medium-high and bring to a simmer. Lower heat to medium low, half cover and cook for 5 minutes, stirring occasionally to make sure the rice is not sticking to the bottom.
  • Take the pot off the heat and add the half and half, stir to combine.
  • Add the black pepper, stir.
  • Return the pot to low heat and warm through, do not let it come to a boil. Taste the chicken and wild rice soup and add salt, if needed. As a reference we did not add extra to ours.


The soup will thicken as it cools.


Calories: 330kcal | Carbohydrates: 26g | Protein: 20g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1312mg | Potassium: 580mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3898IU | Vitamin C: 26mg | Calcium: 70mg | Iron: 2mg