Creamy Chicken Wild Rice Soup

A creamy soup made with chicken, wild rice, and vegetables, simmered in broth and finished with heavy cream. One you’ll want to come back to again and again.

Shared notes will appear here.

Soups, Salads & Bowls

American

Kitchen Pace : 🕒🕒

Servings:

Recipe by NAVA Kitchen

Creamy chicken wild rice soup in a yellow pot with small diced carrots and celery in a rich broth.

Print Recipe

Save to My Kitchen

Ingredients:

Base

2 tbsp olive oil
4 mushrooms, finely diced
1 small onion, finely diced
2 garlic cloves, minced
3 celery stalks, finely diced
2 carrots, finely diced

Thickener

2 tbsp flour

Liquids

32 oz chicken broth
16 oz heavy whipping cream

Add-ins

1 1/2 cup chicken tenders, cooked, diced
1 cup wild rice, cooked (with 2 cups water)

Seasoning

Salt, to taste
Black pepper, to taste
Thyme, to taste

Method:

Start Cooking

Heat olive oil in a large pot over medium heat.
Add mushrooms, onion, garlic, celery, and carrots. Sauté 5–7 minutes until soft.
Sprinkle in a pinch of salt, then stir in the flour. Cook 1–2 minutes, stirring, to remove the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to prevent lumps.
Bring to a gentle simmer and cook about 10 minutes, until vegetables are tender.
Add heavy cream, cooked chicken, and wild rice.
Season with black pepper, thyme, and additional salt as needed.
Simmer 5–10 minutes more until everything is warmed through and well blended. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen

You can use up to 2 cups cooked diced chicken if you like a meatier soup.
Rotisserie chicken works beautifully here. Quick, flavorful, and convenient.
You can also use your baked chicken strips for extra seasoning and depth in the soup.
You can use regular rice instead of wild rice if needed, but the taste and texture will be completely different.

Make it yours

Add a handful of spinach or kale at the end for extra greens.
Swap thyme for rosemary or Italian seasoning if that’s what you have.
Stir in a little grated parmesan for richer flavor.
Prefer thicker soup? Simmer uncovered a few extra minutes.
Like it lighter? Replace part of the cream with milk or half-and-half.

At the table

Serve warm with crusty bread or a simple side salad.
It’s awesome just the way it is. Enjoy.

My notes:

Click here to add your own private notes.

Your notes stay on this device for now. Log in to keep them with your account and access them anytime.

Nutrition:

Share your plate

Mention @thenavakitchen or tag #thenavakitchen!

FROM THE PANTRY

Wild rice

WHY WE LOVE IT

The earthy flavor and chewy bite of wild rice pair beautifully with tender chicken and creamy broth. Filling, nourishing, and joyful to eat.

A LITTLE STORY

Native American tribes call wild rice manoomin and still harvest it by hand, honoring its deep cultural importance.

Creamy wild rice soup is a relatively modern dish, believed to have emerged from Minnesota kitchens in the 1970s.

DID YOU KNOW?

Wild rice isn’t true rice. It comes from an aquatic grass called Zizania and is higher in protein and fiber than regular rice, plus rich in antioxidants.