Creamy Chicken and Wild Rice Soup

Warm up with this Creamy Chicken and Wild Rice Soup! This cozy, comforting and nourishing soup recipe is loaded with veggies, tender shredded chicken and hearty wild rice. It’s a one-pot healthy dinner option for those chilly Fall and Winter days! Naturally gluten free and can easily be made dairy free too.

I am constantly creating new recipes (I mean, that’s literally my job) so I don’t get around to enjoying repeat meals all that often. However, I make this creamy chicken and wild rice soup every fall/winter without fail! This is my third year making it, and I have a feeling it’s going to get passed down as a family recipe for generations to come.

This soup truly checks all the boxes for me…it’s cozy, comforting, filling, protein-packed and nourishing all at once. Although it takes a little longer to make, it’s really simple, comes together in one pot, and most of the cook time is passive. And I love that by the end, you’re left with at least 6 servings of a really delicious, healthy meal that you can enjoy all throughout the week.

Ironically, my husband is not the biggest fan of soup. I guess that’s why they say opposites attract lol. But he actually looks forward to enjoying a bowl of this creamy chicken and wild rice soup when I make it. That’s because it’s loaded with all the good stuff and isn’t just some broth-y, bland soup. Every bite is so satisfying! I hope you try it out this cozy season 🙂

Why You’ll Love this Chicken and Mushroom Soup with Rice

• It’s the perfect cozy dinner for chilly Fall or Winter days!
• This soup is hearty and filling, complete with 30g of protein per serving.
• It’s a great source of veggies, so you don’t even need a side salad!
• This soup is made in one pot and most of the cook time is passive.
• It’s naturally gluten free and can easily be made dairy free.
• It makes for great leftovers or meal prep!

What You Need to Make this Creamy Chicken and Wild Rice Soup

• Avocado Oil: This is my go-to neutral, high-smoke point oil…but olive oil is fine too!
• Boneless, Skinless Chicken Thighs: I love using dark meat for this soup because it stays super moist through a long simmer time.
• Yellow Onion: 1 full yellow onion, finely diced.
• Celery: A must in soup! Finely diced as well.
• Carrots: First peel 2 large carrots, then finely dice.
• Baby Bella Mushrooms: Also known as cremini mushrooms, these are widely accessible at grocery stores. I prefer to buy the full mushrooms and then wash/rub off the dirt before slicing them.
• Garlic: Fresh minced, always!
• Fresh Thyme: This may seem annoying to buy but honestly fresh herbs are super cheap and really elevate your recipes. Be sure to remove the leaves from the stems, and then finely chop up the leaves.
• Chicken Broth: You can technically use whatever broth you prefer…chicken, veggie or beef. For some added protein and nutrients, use bone broth instead!
• Wild Rice Blend: Make sure to use a blend/mix, and not pure wild rice. I often use Lundberg or Whole Foods brand.
• Red Pepper Flakes, Kosher Salt & Black Pepper: Measure with your heart! I add quite a bit of red pepper flakes for a spicy kick.
• Heavy Cream: This chicken and wild rice soup is finished off with heavy cream to make it rich and comforting. To make this dairy free, use Country Crock Plant Cream or Trader Joe’s Heavy Cream Alternative.
• Lemon Juice: A little bit of acid rounds out the flavor of this soup.
• Fresh Parsley: Optional, but a nice touch.
• Arrowroot Starch: Use arrowroot starch, or cornstarch, to thicken up this soup. Optional!

How To Make this Chicken Mushroom and Wild Rice Soup

Sear the Chicken Thighs:

First, bring a large pot or dutch oven to medium-high heat. Meanwhile, season both sides of the chicken thighs with salt and pepper. Once the pot is hot, add avocado oil. Then, add chicken thighs. Sear for about 3 minutes per side to get a light golden finish – they will finish cooking later. Remove the chicken thighs from the pot and set aside.

Sauté the Mirepoix:

There should be excess grease left in the pot, but if not, add a bit more avocado oil. Then, add diced onion, celery and carrots. Season with salt and pepper to taste. Sauté, stirring occasionally, for about 5 minutes, or until beginning to get tender and translucent. Add mushrooms, garlic and fresh thyme, and cook for 1 more minute.

Let Soup Simmer:

Next, add back in the chicken thighs along with the broth, wild rice and red pepper flakes. Stir. Increase the heat and allow the soup to come to a boil. Once boiling, cover the pot with a lid, reduce the heat to low, and let simmer for about 40 minutes or until the rice is done through. Timing may vary based on the brand of wild rice you use.

Shred Chicken, Add Remaining Ingredients:

Now, remove the chicken thighs from the pot and shred them with two forks (or a hand/stand mixer). It should be super tender and shred easily. Then, add the shredded chicken back into the pot, followed by the lemon juice, fresh parsley and heavy cream.

Thicken the Soup with an Arrowroot Starch Slurry:

In a small bowl, mix together the arrowroot starch (or cornstarch) and water to create a slurry. This is optional, but helps to thicken the soup a bit. Add the slurry to the pot and stir. Continue to let simmer for several more minutes until the sauce has thickened slightly.

Adjust Seasonings, Serve & Enjoy:

Finally, taste and adjust the amount of salt, pepper and red pepper flakes to your liking. Serve garnished with more fresh chopped parsley, black pepper and/or red pepper flakes. Enjoy!

Can I Make this Dairy Free?

Absolutely! This creamy chicken and wild rice soup is naturally gluten free and can be made dairy free with one simple swap. Just swap in a non-dairy heavy cream alternative such as Country Crock Plant Cream or Trader Joe’s brand. You may be able to use full-fat canned coconut milk as well, but it would likely alter the flavor slightly.

Can I Freeze this Creamy Chicken and Wild Rice Soup?

Of course this creamy chicken and wild rice soup tastes best when eaten fresh, but leftovers can be frozen as well. First, allow the soup to FULLY cool, then transfer it to an airtight container ( I like to divide it up into single-serve mason jars) and freeze.

To thaw the soup, remove the jar from the freezer and place it in the fridge approximately 48 hours before you plan to eat it. Then, re-heat in the microwave or in a pot on the stove. Since this is a cream-based soup, you may notice a little bit of graininess or separation after thawing it.

How Should I Store Leftover Creamy Chicken and Wild Rice Soup?

This creamy chicken and wild rice soup makes for great leftovers or meal prep! First, allow it to cool fully before transferring to an airtight container or large mason jar. Then, store in the fridge for up to 5 days. When you’re ready to eat it, transfer to a microwave-safe bowl and microwave in 30 second increments, stirring after each, until warmed through.

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for More Soup Recipes?

• Greek Lemon Chicken Soup
• Buffalo Chicken Chili
• Marry Me Chicken Tortellini Soup
• Miso Bok Choy Noodle Soup

5 from 3 votes

Creamy Chicken and Wild Rice Soup

Warm up with this Creamy Chicken and Wild Rice Soup! This cozy, comforting and nourishing soup recipe is loaded with veggies, tender shredded chicken and hearty wild rice. It's a one-pot healthy dinner option for those chilly Fall and Winter days! Naturally gluten free and can easily be made dairy free too.

Servings 6 people

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Equipment

• cutting board
• knife
• large pot or dutch oven with lid
• tongs
• spatula
• medium bowl or plate
• 2 forks
• small bowl
• spoon

Ingredients

• 1 tbsp avocado oil
• 1.5 lbs boneless, skinless chicken thighs
• 1 yellow onion finely diced
• 2 celery stalks finely diced
• 2 carrots peeled & finely diced
• 8-10 oz baby bella mushrooms sliced
• 3 large garlic cloves minced
• 1 tbsp fresh chopped thyme leaves (or about 1 tsp dried)
• 6 cups chicken broth
• 1 cup dry wild rice blend *
• kosher salt & black pepper to taste
• red pepper flakes to taste
• 1 cup heavy cream **
• 1 tbsp fresh chopped parsley (optional)
• juice from ½ lemon
• 1 tbsp arrowroot starch or cornstarch
• 1 tbsp water

Instructions

• Bring a large pot or dutch oven to medium-high heat. Meanwhile, season both sides of the chicken thighs with salt and pepper. Once the pot is hot, add avocado oil. Then, add chicken thighs. Sear for about 3 minutes per side to get a light golden crisp – they will finish cooking later. Remove the chicken thighs from the pot and set aside.
  1 tbsp avocado oil, 1.5 lbs boneless, skinless chicken thighs, kosher salt & black pepper
• Reduce heat to medium. There should be excess grease left in the pot, but if not, add a bit more avocado oil. Then, add diced onion, celery and carrots. Season with salt and pepper to taste. Sauté, stirring occasionally, for about 5 minutes, or until beginning to get tender and translucent. Add mushrooms, garlic and fresh thyme, and cook for 1 more minute.
  1 yellow onion, 2 celery stalks, 2 carrots, 8-10 oz baby bella mushrooms, 3 large garlic cloves, 1 tbsp fresh chopped thyme leaves
• Add back in the chicken thighs along with the broth, wild rice and red pepper flakes. Stir. Increase the heat and allow the soup to come to a boil. Once boiling, cover the pot with a lid, reduce the heat to low, and let simmer for about 40 minutes or until the rice is done through. Timing may vary based on the brand of wild rice you use.
  6 cups chicken broth, 1 cup dry wild rice blend, red pepper flakes
• Remove the chicken thighs from the pot and shred them with two forks (or a hand/stand mixer). It should be super tender and shred easily. Then, add the shredded chicken back into the pot, followed by the lemon juice, fresh parsley and heavy cream.
  1 tbsp fresh chopped parsley, juice from ½ lemon, 1 cup heavy cream
• In a small bowl, mix together the arrowroot starch (or cornstarch) and water to create a slurry. This is optional, but helps to thicken the soup a bit. Add the slurry to the pot and stir. Continue to let simmer for several more minutes until the sauce has thickened slightly. Taste and adjust the amount of salt, pepper and red pepper flakes to your liking.
  1 tbsp arrowroot starch, 1 tbsp water
• Serve garnished with more fresh chopped parsley, black pepper and/or red pepper flakes. Enjoy!

Video

Notes

*NOTE: Make sure to use dry (uncooked) wild rice for this recipe. The cook time may vary slightly from brand to brand. I have used both the Whole Foods brand and the Lundberg brand, and the latter takes a bit longer (closer to 50 minutes) to cook through.

**NOTE: This recipe can easily be made dairy free by swapping in a non-dairy alternative such as Country Crock Plant Cream or Trader Joe’s Heavy Whipping Cream Alternative.

Calories: 434kcal

Course: Dinner, Main Course, Soup

Cuisine: American

Diet: Gluten Free

Keyword: Chicken Thighs, Cozy, Creamy, Fall Recipe, Gluten Free, Mushrooms, One Pan, Soup, Wild Rice

Nutrition

Calories: 434kcal | Carbohydrates: 30g | Protein: 30g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 157mg | Sodium: 1014mg | Potassium: 784mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4189IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 2mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.