Creamy Chicken Wild Rice Soup

I created this Creamy Chicken Wild Rice Soup recipe because my daughter and I are obsessed with the Cream of Chicken and Wild Rice Soup at Panera. Now we can make it at home anytime we crave it!

This is the perfect creamy soup for winter to warm you up. It was inspired by Panera’s soup for sure, but this is my own version. I think you’ll like it if you enjoy theirs.

To make this recipe, I cook carrots, celery and onion in one large pot, then simmer a long grain and wild rice blend in seasoned chicken broth. Shredded rotisserie chicken and heavy cream go in last, and a squeeze of lemon brightens the whole pot.

Why You’ll Love It

Every spoonful of this chicken wild rice soup has tender chicken, soft vegetables and chewy, nutty wild rice in a thick, rich broth. My daughter is my comfort food eater, so this hearty soup is right up her alley.

The best part is how easy it is. A store-bought rotisserie chicken saves me a step, and it’s a one pot soup, so the dishes don’t pile up. In cold weather, this is the kind of soup I want simmering on my stove.

Creamy Chicken Wild Rice Soup Ingredient Notes

Everything for this wild rice soup recipe is easy to find at the grocery store, but a few ingredients deserve a quick word.

Long grain and wild rice: I use a blend, so you get soft long grain rice and the nutty flavor of wild rice in the same bite. Some blends include brown rice, too, and cook times vary, so check your bag.

Rotisserie chicken: I shred a store-bought rotisserie chicken and stir it in near the end. It’s already cooked, so it only needs to heat through, and that keeps it tender. You don’t have to use a rotisserie chicken. Any chicken you have, shredded, works.

Chicken base: I stir chicken base, such as Better Than Bouillon, into low-sodium chicken broth. It adds so much depth of flavor, and the low-sodium broth keeps the salt in check.

Heavy cream and flour: I whisk these together in a small bowl before they go in the pot. That simple mixture is what makes the soup thick and creamy.

Lemon juice: It may sound odd in a creamy soup, but a little lemon goes a long way at the very end. It wakes up all of the flavors. Don’t skip it!

How to Make Creamy Chicken Wild Rice Soup

I start by heating olive oil in a large soup pot or Dutch oven over medium heat. The carrots, celery and diced onion cook until they soften, then I stir in the garlic and seasonings.

Next, the chicken broth and chicken base go in, and I bring it all to a boil.

Then I add the rice, turn the heat down to a gentle simmer and cover the pot until the rice is tender. The shredded chicken goes in next.

Once the soup is simmering again, I slowly pour in the cream mixture while I stir, and it thickens up in just a few minutes.

I take the pot off the heat, stir in the lemon juice and sprinkle on some fresh parsley. Your shopping list and every step are waiting in the recipe card below, so grab your biggest pot and a good spoon.

My Best Tips

• Rinse the rice. A quick rinse washes away extra starch before the rice goes in the pot.
• Keep it gentle. Hold the soup at a gentle simmer so you don’t lose too much broth, and give it a stir now and then so nothing sticks to the bottom of the pot.
• Whisk until smooth. Get every lump out of the cream and flour first. Then pour slowly and keep stirring so the mixture blends right into the soup.
• Taste at the end. Broths and chicken bases vary, so taste your chicken wild rice soup after the lemon goes in and add more salt or pepper if it needs it.

Substitutions & Variations

Leftover turkey: Shredded turkey can stand in for the chicken, which makes this a great way to use up holiday leftovers. Stir it in at the same point in the recipe.

Half-and-half: For a lighter soup, you can use half-and-half in place of the heavy cream. It won’t be quite as rich, but it will still be creamy. I wouldn’t go all the way down to whole milk, because the soup will turn out much thinner.

Chicken stock: If you have chicken stock on hand instead of broth, use it the same way.

Extra greens: Stir a handful of fresh spinach into your chicken wild rice soup right before serving. The hot soup will wilt it in no time.

What to Serve With It

This soup is best paired with a crusty bread. I love when I have some of my mom’s sourdough on hand, which we like to slice and toast to enjoy with this soup.

A simple grilled cheese sandwich is another must with soup at my house. It’s perfect for dunking.

How to Store Leftovers

Make ahead: You can make this Creamy Chicken Wild Rice Soup a day ahead, which also makes it handy for meal prep. The rice keeps soaking up broth as it sits, so it will be thicker the next day.

Room temperature: Don’t leave the soup out for more than 2 hours. Get it into the refrigerator once it has cooled a bit.

Refrigerator: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.

Reheating: Warm leftover chicken wild rice soup in a pot over low heat, stirring often, until it’s hot all the way through. Add a splash of broth if it has gotten too thick.

Creamy Chicken Wild Rice Soup FAQs

Does This Taste Like Panera’s Chicken and Wild Rice Soup?

Not exactly, and that’s okay with me. Panera’s soup inspired this one, but this is my own version. If you enjoy theirs, I think you’ll like this one. In fact, I like my version much better!

Can You Freeze Chicken Wild Rice Soup?

Yes, but the texture can change. Cream soups can separate or turn a little grainy after thawing, so I think it’s best fresh from the refrigerator.

If you do freeze it, use freezer-safe containers and enjoy it within 2 to 3 months. Warm it slowly and give it a good stir to bring it back together.

Can I Use Only Wild Rice?

Yes, but it usually takes longer to cook than a blend, so follow your package directions. I prefer the blend because I like having some softer rice in the mix.

Can I Use Raw Chicken Instead of Rotisserie Chicken?

Yes, just cook it first. Bake or poach your chicken breasts until they’re done, then shred them and stir them in when the recipe calls for the rotisserie chicken.

What Seasoning Goes in Chicken Wild Rice Soup?

I use poultry seasoning, dried thyme, garlic, salt and black pepper. That simple mix makes a cozy, flavorful broth. For more ideas, see my guide on How to Season Soup With Pantry Ingredients.

Can I Make Chicken Wild Rice Soup in a Slow Cooker?

I haven’t tested this one in a slow cooker, so I stick with the stove. It’s easier to keep an eye on the rice and the cream in a large pot.

How Do You Thicken Chicken Wild Rice Soup?

I whisk flour into the heavy cream and simmer it in the soup for a few minutes. If you’d like it even thicker, let it simmer a little longer, and the rice will keep thickening it as it sits.

On the next chilly evening, put a pot of this on the stove and toast some good bread. I hope your family loves it as much as my daughter and I do.

More Cozy Soup Recipes

• Fall Soup Recipes
• White Chicken Chili with Rotisserie Chicken
• Crock Pot Chicken Noodle Soup
• Crock Pot Potato Soup with Hash Browns