Creamy Chicken and Wild Rice Soup

Name: Creamy Chicken and Wild Rice Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb chicken breasts, thinly cut; salt, pepper, and garlic seasoning blend, to taste; 2 tbsp oil; 3 carrots, sliced; 2 ribs celery, sliced; 1 yellow onion, diced; 4 tbsp butter, divided; salt, to taste; black pepper, to taste; 5-6 cloves garlic, minced; 3 tbsp all-purpose flour; 4 cups chicken broth; 2 cups heavy cream; 2 boxes (6.2 oz each) fast-cooking long grain and wild rice mix, with seasoning packets

This creamy chicken and wild rice soup combines tender chicken breast, long grain and wild rice, and fresh vegetables in a savory, buttery broth. It's a one-pot meal that delivers restaurant-quality comfort in under an hour.

🌍American 🏷️Creamy chicken soup 🏷️Chicken and wild rice soup 🏷️Soup 🏷️Comfort food One-pot meal

🏷️

🏷️Chicken

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TikTok

Total

55 min

Servings

6

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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Ingredients

1 lb chicken breasts, thinly cut
salt, pepper, and garlic seasoning blend, to taste
2 tbsp oil
3 carrots, sliced
2 ribs celery, sliced
1 yellow onion, diced
4 tbsp butter, divided
salt, to taste
black pepper, to taste
5-6 cloves garlic, minced
3 tbsp all-purpose flour
4 cups chicken broth
2 cups heavy cream
2 boxes (6.2 oz each) fast-cooking long grain and wild rice mix, with seasoning packets

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Instructions

1
Season the thinly cut chicken breasts with the salt, pepper, and garlic blend.
2
Prepare your vegetables: slice the carrots and celery, dice the onion, and mince the garlic.
3
In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat.
4
Add the seasoned chicken to the pot and cook until thoroughly done. Remove the chicken, set it aside, and give it a rough chop.
5
To the same pot, add 1 tablespoon of butter. Add the diced onion, sliced carrots, and celery. Season with salt and pepper and cook for 10 minutes until softened.
6
Stir in the minced garlic and cook for one more minute until fragrant.
7
Add the remaining 3 tablespoons of butter. Once melted, stir in the flour to create a roux and cook for 3-4 minutes, stirring constantly.
8
Slowly pour in the chicken broth, stirring and scraping the bottom of the pot to incorporate any browned bits.
9
Gradually stir in the heavy cream until well combined.
10
Add the two boxes of long grain and wild rice mix, along with their included seasoning packets.
11
Return the chopped chicken to the pot and stir everything together.
12
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20-25 minutes, stirring occasionally.
13
The soup is ready when the rice is fully cooked and the broth has thickened. Serve hot.

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Tips & Notes

Pro tips

Slice chicken thinly and cook it fully in the oil before adding aromatics to ensure even doneness and prevent tough, overcooked pieces.
Toast the rice briefly in the butter before adding liquid to deepen its flavor and prevent mushiness.
Temper the cream by slowly whisking hot broth into it before adding to the pot to prevent curdling.
Season in layers: after sautéing aromatics, after adding broth, and just before serving—wild rice absorbs salt as it cooks.

Substitutions

Chicken breasts → thighs (richer, slightly longer cooking time)
Butter → olive oil (lighter, less rich)
Heavy cream → half-and-half or whole milk (thinner, less rich)
Wild rice → brown rice or farro (similar cooking time, slightly different texture)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or cream if it thickens. Freeze before adding cream for up to 2 months.

Common Questions

Can I use bone-in chicken instead of breasts?

Yes, bone-in thighs or a whole chicken work well. Increase cooking time by 15–20 minutes and shred the meat before serving.

How do I prevent the soup from becoming too thick?

Add broth or cream gradually at the end. The rice continues to absorb liquid as it cooks, so start with less cream and adjust to your preferred consistency.

Can I make this soup ahead?

Yes. Prepare through the rice cooking stage, cool, and refrigerate up to 3 days. Reheat gently and stir in cream just before serving to prevent separation.

Can I freeze creamy chicken and wild rice soup?

Freeze the soup before adding cream for best results. Thaw overnight in the refrigerator, reheat, then stir in fresh cream to finish.

What's the best rice ratio for this soup?

A 1:1 mix of long grain and wild rice gives balanced texture and flavor. Adjust to preference—more long grain for creamier, more wild rice for chewier.