Classic and simple, this creamy chicken and wild rice soup is hearty and delicious, and is one of my favorite soups during the fall and winter!

It’s finally cooling down around here, and my family is ecstatic that the soup I’ve been serving for the last month can finally be eaten without cranking up the A/C and downing five popsicles afterward.

Mmm, I love soup season, even if I do tend to jump the gun a bit.

A white bowl of chicken and wild rice soup with a spoon on the side.

This creamy chicken and wild rice soup is the perfect, comforting soup for the cooler temperatures. Dotted with colorful veggies, the simple flavors make this a definite crowd/family pleaser.

My friend, Machele, brought this soup to a lunch gathering at my house a few weeks ago. Dunking in bits of this Rustic Crusty Bread (that I had made into an Asiago cheese version, be still my heart), and I was in soup heaven. Speaking of heaven, heaven knows, I didn’t need to be adding carb dunks to a soup already laden with rice, but I couldn’t be stopped. It was too delicious.

A ladle full of chicken and wild rice soup over the pot of the rest of the soup.

Of course, it’s glorious and hearty just by itself. You’ve got to love meals where all the goodness is trapped in one bowl.

Easy enough for a hectic weeknight, my family all agrees (yes, a rare thing), that this creamy wild rice soup is a favorite, and it should go on repeat (and perhaps replace the not-so-well received sausage and bean soup I made last week).

Top view of a white bowl of chicken, veggie, and wild rice soup.

This creamy chicken and wild rice soup is delicious without a lot of extra side dishes, but you could throw some fresh fruit or sliced cheese on the table (and additional carbs if you can’t resist, like me) and call it good.

A white bowl full of creamy chicken and wild rice soup.

What to Serve With This

One Year Ago: 30-Minute Quinoa Enchilada Skillet Meal
Two Years Ago: Delicious Caesar Salad {With Homemade Dressing}
Three Years Ago: Chocolate Chip Cookie Dough Ice Cream Sandwiches


Simple Creamy Chicken and Wild Rice Soup

4.72 stars (59 ratings)


  • 3 tablespoons butter
  • ½ to ¾ cup finely chopped onion
  • 1 cup finely chopped carrots, about 3 to 4 medium carrots
  • 1 cup finely chopped celery, about 3 stalks
  • cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups cooked wild rice or wild rice blend
  • 2 cups cooked cubed chicken, (a rotisserie chicken works great here, see note for other easy solutions)
  • 1 cup half-and-half, evaporated milk or milk (preferably 2% or higher for creaminess)
  • Chopped chives for garnish, optional


  • In a large pot, melt the butter and add the onion, carrots and celery. Cook, stirring often, until the vegetables are mostly tender, 5-7 minutes.
  • Add the flour and stir to combine, cooking another 30 seconds or so.
  • Gradually add the chicken broth, stirring or whisking constantly to avoid lumps. Stir in the salt, pepper, and cooked rice.
  • Bring the soup to a gentle simmer, and cook for 2-3 minutes, stirring often to make sure it’s not sticking on the bottom.
  • Add the chicken. Stir in the half-and-half or milk. Simmer for 3-4 more minutes. Add additional salt and pepper to taste.
  • Serve, garnishing with fresh chives (optional).


Chicken: keep in mind the soup calls for cooked rice and chicken. I almost always have rotisserie chicken meat in my freezer, otherwise this simple skillet method works great when you need cooked chicken. You could also use raw chicken, cut it into small bite-size pieces, and cook it at the beginning in a tablespoon of oil or butter. Remove it to a plate before proceeding with the recipe instructions.
Rice: wild rice or a wild rice blend works great in this soup. If you salt the water for the rice (or if it has additional seasonings), make sure to compensate when using salt in the soup.
Serving: 1 Serving, Calories: 258kcal, Carbohydrates: 23g, Protein: 17g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 49mg, Sodium: 443mg, Fiber: 2g, Sugar: 2g

Recipe Source: adapted slightly from my friend, Machele