This Creamy Chicken and Wild Rice Soup is rich, comforting, and full of homemade flavor. Tender chicken, a nutty wild rice blend, and plenty of vegetables simmer together in a silky, creamy broth finished with fresh thyme and a splash of dry sherry for depth. It’s hearty enough to be a meal on its own but simple enough for a weeknight dinner.
Quick Take: Creamy Chicken and Wild Rice Soup
- What it is: A creamy, vegetable-forward soup with cooked chicken and a wild rice blend in a seasoned, silky broth.
- Key highlights: Tender chicken, nutty wild rice, heavy cream, fresh thyme, and a splash of dry sherry to finish.
- Time to make: About 1 hour total if you cook the rice separately first.
- Chef tip: Cook the wild rice separately and drain it well so it doesn’t soak up the soup broth or darken the finished soup.
Table of Contents
- Why This Recipe is a Keeper
- How to Make the Soup
- Chef Tips and Tricks
- Recipe FAQs
- Variations
- More Creamy Soup Ideas
- Recipe Card
Why This Recipe is a Keeper
This version balances restaurant-quality flavor with reliable home-cooking technique. A few thoughtful steps — cooking the rice separately, browning the vegetables and flour, finishing with a little sherry and fresh thyme — all contribute to a deep, layered flavor and a smooth, velvety texture.
The soup is hearty enough to serve as a main dish, reheats well, and can be adapted to dietary preferences by swapping the cream or adjusting seasonings.
How to Make the Creamy Chicken and Wild Rice Soup
Recipe Ingredients (overview)
Below is a concise list of what you need. Exact quantities appear in the recipe card further down.
Ingredient Notes and Substitutions
- Wild rice blend: A mix of wild rice and other rices gives a pleasing texture and flavor; 100% wild rice works, but it is chewier and takes longer to cook.
- Flour: All-purpose flour is used to thicken; substitute a gluten-free starch if needed, keeping in mind it may alter texture slightly.
- Dry sherry: Adds depth; for a non-alcoholic swap use a small amount of broth plus a teaspoon or two of white balsamic or apple cider vinegar.
- Broth/stock: Use reduced-sodium chicken broth if you want more control over salt.
- Cream: Heavy cream gives a rich finish. Use half-and-half for a lighter result, but add it gently at the end to avoid curdling.
- Chicken: Cooked diced or shredded chicken works; rotisserie chicken is a convenient shortcut.
Step-by-Step Instructions
- Bring a saucepan of salted water to a boil. Cook the wild rice blend until tender, then drain and set aside.
- In a heavy soup pot, heat butter and a little oil over medium heat. Add chopped onion, carrots, and celery and cook over medium-low for 5–6 minutes until softened.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste.
- Add the dry sherry and cook briefly, scraping any browned bits from the bottom of the pot.
- Gradually add chicken broth, stirring to prevent lumps. Add poultry seasoning, bring to a gentle boil, then reduce heat and simmer uncovered for 12–15 minutes until vegetables are tender and soup has thickened slightly.
- Stir in the cooked wild rice and the cooked chicken. Simmer 2–3 minutes to heat through.
- Stir in the heavy cream and chopped fresh thyme. Heat gently for 1–2 minutes—do not boil after adding the cream to keep the texture smooth.
- Taste and adjust seasoning. Add another splash of sherry if you like, and finish with salt and freshly ground black pepper.
- Ladle into bowls and garnish with chopped fresh parsley if desired. Let the soup rest briefly before serving to allow flavors to meld.
Chef Tips and Tricks
- Cook the wild rice separately like pasta and drain well. Wild rice absorbs a lot of liquid and can darken the broth if added directly while cooking.
- Cook the flour into the vegetables for a minute or two before adding liquids to avoid a raw flour taste and to help the soup thicken evenly.
- Use leftover or rotisserie chicken to speed up the recipe without sacrificing flavor.
- Finish with sherry for bright, layered flavor. For a non-alcoholic finish, use a little broth plus a touch of vinegar as described above.
- Avoid boiling after adding cream; maintain low heat to keep the texture velvety.
- If making ahead, refrigerate the cooked rice separately and add when reheating to preserve texture.
Chicken and Wild Rice Soup Recipe FAQs
Yes. Using 100% wild rice gives a deeper, earthier flavor and chewier texture, and it usually takes longer to cook. Cook it separately until tender before adding to the soup.
Absolutely. The flavors meld nicely. For best texture, refrigerate the cooked wild rice separately and stir it in when reheating the soup. Reheat gently because of the cream.
You can freeze it, but cream-based soups sometimes separate after thawing. Reheat slowly on the stovetop and stir frequently; the texture may be slightly thinner afterward.
Natural pigments from the wild rice can color the broth. Cooking the rice separately and draining it well reduces this effect and keeps the broth lighter.
Variations
- Add sautéed mushrooms (white or cremini) with the vegetables for an earthy note.
- Stir in 1–2 teaspoons mild curry powder when cooking the vegetables and flour for a subtle curry version; omit poultry seasoning and sherry in that case.
- Add diced Yukon Gold or red potatoes with the broth and simmer until tender for an even heartier soup.
More Creamy Soup Comfort
If you enjoy this soup, try other comforting creamy soups that pair well with crusty bread or a simple salad.
Creamy Chicken and Wild Rice Soup
Ingredients
- Salt
- Water, for cooking the rice
- 1 cup uncooked wild rice blend
- 4 tablespoons butter
- 1 tablespoon canola, vegetable, or avocado oil
- 1 large onion, chopped (about 2 to 2 1/2 cups)
- 2 large carrots, chopped (1 to 1 1/2 cups)
- 2 stalks celery, chopped (1 to 1 1/2 cups)
- 3 tablespoons all-purpose flour
- 1/3 cup dry sherry, plus more to taste
- 6 cups chicken broth
- 1/2 teaspoon poultry seasoning, or more to taste
- 2 cups cooked diced or shredded chicken
- 1 cup heavy cream
- 1 tablespoon chopped fresh thyme
- Freshly ground black pepper
- Chopped fresh parsley for garnish (optional)
Instructions
- Bring a saucepan of salted water to a boil. Add the wild rice blend and cook until tender. Drain well and set aside.
- Heat the butter and oil in a Dutch oven or other heavy pot over medium heat.
- Add the onion, carrots, and celery. Reduce heat to medium-low and cook 5–6 minutes until vegetables begin to soften.
- Sprinkle the flour over the vegetables and cook 1–2 minutes, stirring constantly.
- Add 1/3 cup dry sherry and cook briefly, scraping up any browned bits.
- Gradually add the chicken broth, stirring to avoid lumps. Add the poultry seasoning. Bring to a gentle boil, then reduce heat and simmer uncovered 12–15 minutes until vegetables are tender and soup has thickened slightly.
- Stir in the cooked wild rice and chicken; simmer 2–3 minutes until heated through.
- Stir in the heavy cream and fresh thyme. Heat gently for 1–2 minutes; do not boil.
- Taste and add another splash of dry sherry if desired. Season with salt and freshly ground black pepper.
- Ladle into bowls and garnish with chopped parsley if you like.
Notes
Substitutions:
- Non-alcoholic option: Replace the dry sherry with 1/3 cup chicken broth plus 1–2 teaspoons white balsamic or apple cider vinegar.
- To lighten the soup, substitute part of the heavy cream with half-and-half; add near the end and heat gently to avoid curdling.
Make ahead: Cook the wild rice ahead and refrigerate separately. Add it when reheating the soup for best texture.
Freezing: Cream-based soups may separate after freezing. Thaw and reheat gently on the stovetop, stirring often; the texture may be slightly thinner.
Nutrition (per serving, approximate)
Calories: 396 kcal • Carbohydrates: 31 g • Protein: 22 g • Fat: 20 g • Sodium: 959 mg
Nutrition values are estimates and will vary based on exact ingredients and portion sizes.
Enjoy the soup? Leave a comment to share how it turned out.