My mom used to make this soup every winter when someone in the family felt under the weather. The smell of simmering chicken and herbs would fill the entire house, and somehow, everything felt better. Now I make it whenever I need that same kind of comfort – or when I’m craving something rich and satisfying without spending hours in the kitchen.
This creamy chicken and wild rice soup delivers everything you want in a bowl: tender chunks of chicken, nutty wild rice, crisp vegetables, and a velvety broth that coats your spoon. It’s the kind of soup that makes you slow down and savor every bite. The best part? It comes together in about 50 minutes, making it perfect for weeknight dinners when you want something special without the fuss.
If you’ve ever tried the Panera version, you’ll love this homemade take. It’s richer, more flavorful, and you can adjust everything to your taste. Plus, you probably have most of the ingredients already sitting in your pantry.
Why You’ll Love This Recipe
This soup hits differently than your average chicken soup. The wild rice adds an earthy, nutty flavor that regular rice just can’t match. It’s hearty enough to be a complete meal, yet light enough that you won’t feel weighed down afterward.
Time to Make: About 50 minutes total (10 minutes prep, 40 minutes cooking)
Skill Level: Beginner-friendly. If you can chop vegetables and stir a pot, you’ve got this.
Taste Profile: Creamy, savory, slightly earthy from the wild rice, with hints of garlic and herbs. It’s comforting without being heavy.
The texture is what makes this soup special. The wild rice stays slightly chewy (in the best way), the chicken is tender, and the broth is thick enough to cling to everything. When you add mushrooms – which I highly recommend – you get this beautiful creamy chicken and mushroom and wild rice soup that tastes like something from a fancy restaurant.
I’ve made this for friends who swore they didn’t like wild rice, and they asked for seconds. The rice softens just enough while keeping its shape, so you get these little bursts of texture in every spoonful. It’s different from my usual quick easy meals, but still straightforward enough for busy nights.
Ingredients You’ll Need
For the Soup Base:
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
- 1 cup (180g) wild rice blend (or pure wild rice)
- 6 cups (1.4L) chicken broth (low-sodium preferred)
- 2 cups (480ml) water
- 3 tablespoons (45g) butter
- 1 large onion, diced (about 1.5 cups/225g)
- 3 medium carrots, diced (about 1.5 cups/195g)
- 3 celery stalks, diced (about 1 cup/120g)
- 8 oz (225g) mushrooms, sliced (white button or cremini)
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
For the Creamy Finish:
- 1/3 cup (45g) all-purpose flour
- 1.5 cups (360ml) heavy cream
- 1/2 cup (120ml) whole milk
- 2 tablespoons fresh parsley, chopped (optional)
Substitutions:
- Don’t have wild rice? Use a wild and brown rice blend, or even regular brown rice (cooking time will vary).
- For a lighter version, swap heavy cream with half-and-half (though it won’t be as thick).
- Chicken thighs instead of breasts will give you more flavor and stay juicier.
- Skip the mushrooms if you’re not a fan, or add extra vegetables like peas or corn.
- Use olive oil instead of butter for a dairy-forward but healthier fat option.
Step-by-Step Instructions
1. Prepare Your Ingredients
Dice the onion, carrots, and celery into small, even pieces (about 1/2 inch). Slice the mushrooms. Mince the garlic. Cut the chicken into bite-sized cubes (about 1 inch). Having everything ready before you start makes the cooking process smooth.
2. Cook the Chicken (8-10 minutes)
Heat 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pot and cook until golden brown on all sides, about 6-8 minutes. The chicken doesn’t need to be fully cooked through – it’ll finish cooking in the soup. Remove the chicken and set it aside on a plate.
3. Sauté the Vegetables (6-8 minutes)
In the same pot, add the remaining 2 tablespoons of butter. Once melted, add the onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the mushrooms and cook for another 3 minutes until they release their moisture. Stir in the garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
4. Add Rice and Liquids (5 minutes)
Rinse the wild rice under cold water and drain. Add it to the pot with the vegetables. Pour in the chicken broth and water. Add the bay leaves. Bring everything to a boil over high heat, then reduce to a simmer.
5. Simmer the Soup (30-35 minutes)
Add the chicken back to the pot. Cover partially and let the soup simmer on medium-low heat for 30-35 minutes, stirring occasionally. The wild rice should be tender but still have a slight bite. If the rice isn’t quite done after 30 minutes, give it another 5-10 minutes. Wild rice can be stubborn sometimes.
6. Make the Creamy Base (5 minutes)
In a medium bowl, whisk together the flour and heavy cream until smooth with no lumps. This step is important – if you skip it, you’ll have lumpy soup. Slowly pour this mixture into the soup while stirring constantly. Add the milk as well. Stir everything together and let it simmer for another 5 minutes until the soup thickens. It should coat the back of a spoon nicely.
7. Season and Serve
Remove the bay leaves. Taste the soup and adjust the salt and pepper as needed. The broth should be creamy and well-seasoned. If it’s too thick, add a splash of broth or milk. If it’s too thin, let it simmer uncovered for a few more minutes. Stir in fresh parsley if using.
Ladle the soup into bowls and serve hot. I like to add a crack of fresh black pepper and maybe some crusty bread on the side.
Cooking Tips and Tricks
The key to great soup is building flavor in layers. When you brown the chicken and sauté the vegetables, you’re creating depth that you can’t get by just dumping everything in a pot. Don’t rush these steps.
Wild rice takes longer to cook than regular rice – usually 35-45 minutes depending on the brand. Always check the package instructions. Some wild rice blends cook faster because they include brown or white rice.
If you want this to taste like the Panera creamy chicken and wild rice soup, add extra mushrooms and a bit more thickening. Their version is quite thick and mushroom-forward. I actually prefer a slightly thinner consistency, but that’s personal preference.
Don’t skip rinsing the rice. Wild rice can have debris or a slightly dusty coating that affects the flavor.
For the creamiest texture, use heavy cream. Half-and-half works, but the soup won’t be as rich. If you’re watching calories, you can use milk, though you’ll need to add more flour to thicken it properly.
This soup gets thicker as it sits. The rice continues to absorb liquid even after you turn off the heat. If you’re making it ahead, expect to add extra broth or milk when you reheat it. I usually add about 1/2 cup of liquid per serving when reheating leftovers.
The soup freezes well for up to 3 months, but the texture of the cream might separate slightly when thawed. Just stir it well and maybe add a splash of fresh cream to bring it back together. Similar to how I handle my one-pot creamy pesto chicken, reheating with a bit of extra liquid makes all the difference.
Serving Suggestions
Serve this soup with crusty bread, garlic bread, or dinner rolls for dipping. The bread soaks up that creamy broth beautifully. A simple side salad with vinaigrette provides a nice contrast to the richness.
I sometimes top individual bowls with a drizzle of olive oil, extra fresh herbs, or even a sprinkle of parmesan cheese. If you want to make it more filling, add some cooked bacon pieces on top.
This soup works as a starter for a bigger meal or as the main event with sides. It’s versatile that way.
Servings: 6-8 generous bowls
Cooking Time: 50 minutes (10 minutes prep, 40 minutes cooking)
Difficulty Level: Easy
Equipment Needed: Large pot or Dutch oven (at least 6 quarts), cutting board, chef’s knife, wooden spoon, measuring cups and spoons, whisk, medium bowl
Storage and Reheating
Store leftover soup in airtight containers in the refrigerator for up to 4 days. As I mentioned, the soup will thicken considerably in the fridge. When reheating, add 1/4 to 1/2 cup of chicken broth or milk per serving and stir well. Heat gently over medium-low heat on the stovetop, stirring frequently, or microwave in 1-minute intervals, stirring between each.
To freeze, let the soup cool completely first. Transfer to freezer-safe containers, leaving about an inch of space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The cream might look a bit separated after thawing, but stirring it while heating brings it back together.
Honestly, I think this soup tastes even better the next day. The flavors meld together overnight, and the wild rice softens a bit more. Just remember to add that extra liquid when reheating.
Variations to Try
Creamy Chicken and Mushroom and Wild Rice Soup: Double the mushrooms (use 1 pound total) and add 1 tablespoon of soy sauce for a deeper umami flavor. This version is earthier and more savory.
Lighter Version: Use chicken thighs for flavor but swap the heavy cream for half-and-half or even evaporated milk. Add extra vegetables like spinach or kale in the last few minutes of cooking.
Turkey Version: Use leftover turkey instead of chicken. This is perfect for post-Thanksgiving meals. Just add the turkey at the end so it doesn’t overcook.
Dairy-Free: Replace butter with olive oil, and use full-fat coconut milk instead of heavy cream. It won’t taste exactly the same, but it’s still delicious and creamy.
Spicy Kick: Add 1/2 teaspoon of red pepper flakes with the herbs, or stir in a spoonful of your favorite hot sauce at the end.
Protein Boost: This soup already has good protein from the chicken, but you could add white beans in the last 10 minutes of cooking for even more. If you’re into high-protein meals, this one already fits the bill pretty well.
Why Wild Rice Makes a Difference
Wild rice isn’t actually rice – it’s a grain from aquatic grass. That’s why it has such a unique flavor and texture. It’s nuttier, chewier, and holds its shape better than regular rice in soup. It also adds a beautiful dark color and makes the soup feel more rustic and special.
Regular white or brown rice would make this soup too mushy and the texture would be completely different. If you’ve only tried wild rice in this soup and didn’t love it, I’d encourage you to try it in other dishes. It’s really versatile.
The cooking time for wild rice varies by brand. Some cook in 30 minutes, others need 45. Always check your package, but don’t stress too much – the soup will tell you when the rice is done. You want it tender but with a slight bite, not crunchy and definitely not mushy.
This soup reminds me a bit of my creamy garlic mushroom pork chops in terms of the creamy, savory flavor profile. Both dishes have that cozy, satisfying quality that makes them perfect for cold weather.
Frequently Asked Questions
Can I use instant or quick-cooking wild rice?
Yes, but adjust your cooking time. Quick-cooking wild rice only needs about 15-20 minutes. Add it later in the cooking process so it doesn’t turn to mush.
Why is my soup too thick?
Wild rice absorbs a lot of liquid as it cooks and even more as it sits. If your soup is too thick, add chicken broth or milk 1/4 cup at a time until you reach your desired consistency. This is totally normal.
Can I make this in a slow cooker?
Sort of. Brown the chicken and sauté the vegetables in a pan first, then transfer everything (except the cream mixture) to a slow cooker with the broth and rice. Cook on low for 5-6 hours or high for 3-4 hours. Add the cream mixture in the last 30 minutes and let it thicken.
Is this soup gluten-free?
Not as written because of the flour used for thickening. You can use a gluten-free flour blend or cornstarch instead. If using cornstarch, mix 3 tablespoons with 3 tablespoons of cold water and add it the same way you’d add the flour mixture.
Can I use rotisserie chicken?
Absolutely. Skip the step of cooking the chicken and just shred a rotisserie chicken. Add it in the last 10 minutes of cooking so it just heats through. This cuts down your prep time significantly and makes it even easier for a weeknight dinner.
There’s something deeply satisfying about a bowl of this creamy chicken and wild rice soup. It’s one of those recipes that feels like a hug in a bowl – warm, comforting, and exactly what you need when you want something homemade and hearty. The combination of tender chicken, nutty wild rice, and that silky broth creates the kind of meal that people remember.
