Creamy Chicken and Wild Rice Soup Recipe

This is the ultimate chicken wild rice soup recipe: a comforting, creamy soup loaded with shredded chicken, wholesome wild rice, plenty of vegetables, and a rich, homemade broth. It’s perfect for meal prep, leftovers, or a cozy family dinner.

Ultimate Chicken Wild Rice Soup

This recipe makes a generous batch—enough to feed a family or provide several lunches for the week. It yields hearty servings and can easily be doubled or tripled for batch cooking and freezing.

Ingredients Overview

This soup is built from simple, real ingredients that combine into a nourishing, flavorful bowl:

Meat and Broth

• Boneless, skinless chicken breast: used here for lean protein; swap for thighs if you prefer dark meat.
• Chicken broth: forms the savory base—use homemade or a good-quality store-bought broth.

Grains

• Wild rice: cooked wild rice gives a chewy, nutty texture. You can cook it yourself or use pre-cooked wild rice for convenience.

Vegetables

Feel free to add more vegetables if you like. This recipe uses:

• White onion
• Carrots
• Green bell pepper
• Garlic
• Kale (or another hearty green such as Swiss chard)

Seasonings & Fresh Herbs

• Worcestershire sauce — a small splash adds savory depth and brightness.
• Fresh thyme sprigs — classic with wild rice and chicken.
• Salt and black pepper — season to taste throughout cooking.
• Garlic powder — for extra savory warmth in the roux.

Roux and Creaminess

A simple roux creates the creamy broth without heavy cream. Ingredients include:

• Olive oil (or butter)
• White whole wheat flour (or all-purpose or gluten-free flour)
• 2% milk

Secret Ingredient

Full-fat Greek yogurt replaces heavy cream here. It adds creaminess and a subtle tang while keeping the soup lighter. Important: add the yogurt off the heat (not boiling) and use full-fat Greek yogurt to prevent curdling.

Easy Ingredient Swaps

If you don’t have everything on hand, these substitutions work well:

• Greek yogurt → sour cream or a small amount (¼ cup) heavy cream
• Chicken broth → vegetable broth
• Fresh garlic → garlic powder
• White onion → yellow or red onion
• Carrots → parsnips or other root vegetables
• Kale → Swiss chard or another sturdy green
• Add extra vegetables: mushrooms, zucchini, broccoli, peas, or celery

How to Make the Roux

Making a roux is easy and essential for a creamy broth. While the soup simmers, make the roux in a separate saucepan:

1. Heat 1/4 cup olive oil (or butter) over medium heat.
2. Add 1/3 cup flour and whisk into a paste until smooth and fragrant.
3. Slowly whisk in 1½ cups milk, stirring constantly until the mixture thickens (about 4–6 minutes).
4. Remove from heat and stir in garlic powder, salt, and pepper.
5. Add the roux to the soup at the end to thicken and finish the broth.

How to Cook Wild Rice

Wild rice can be cooked on the stovetop or in an electric pressure cooker (Instant Pot). You can also use frozen or ready-to-eat cooked wild rice from the store for speed. Cooking your rice in advance makes assembling the soup fast and easy.

Make it Gluten-Free

To make this soup gluten-free: replace the white whole wheat flour with a gluten-free all-purpose flour and omit Worcestershire sauce or substitute a splash of vinegar for tang. Use gluten-free broth if needed.

Storage & Freezing

Leftovers keep well when stored properly:

Refrigerator: Transfer cooled soup to a sealed container and refrigerate for up to 5 days.

Freezing

1. Cool the soup completely before packing into freezer-safe containers or bags.
2. Label and freeze for up to 3 months.
3. Thaw in the refrigerator, then reheat gently on the stove or in a slow cooker until warmed through.

Recipe: Chicken Wild Rice Soup

This section summarizes the core recipe details so you can cook with confidence. The quantities below reflect a generous batch—adjust as needed.

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 2 tablespoons olive oil (plus 1/4 cup for the roux)
• 1 large white onion, minced
• 1 large carrot, sliced (~1 cup)
• 1 large green bell pepper, diced
• 2 large garlic cloves, minced
• 8–10 sprigs fresh thyme, bundled
• 4 cups chicken broth
• 2 cups chopped kale
• 3 cups cooked wild rice (~1.5 cups uncooked)
• 1 tablespoon Worcestershire sauce
• 1/2 cup full-fat Greek yogurt
• For the roux: 1/3 cup white whole wheat flour and 1.5 cups 2% milk, plus 1 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon pepper

Instructions

1. Season chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper.
2. Heat a large Dutch oven over medium-high heat with 1 tablespoon olive oil. Sear chicken 2 minutes per side—do not fully cook—then remove.
3. Add the remaining 1 tablespoon olive oil, onion, carrot and 1/4 teaspoon salt. Sauté 4–5 minutes until softened.
4. Add green pepper, garlic, and remaining salt and pepper; sauté 2–3 more minutes.
5. Return chicken to the pot with thyme and broth. Submerge chicken, bring to a boil, then cover and reduce heat to low. Simmer 10 minutes.
6. While the soup simmers, prepare the roux: heat 1/4 cup olive oil, whisk in flour to form a paste, then slowly whisk in milk until thickened (4–6 minutes). Season with garlic powder, salt and pepper and remove from heat.
7. Remove chicken, shred, and return to the pot. Add kale, cooked wild rice, and Worcestershire sauce; stir until the kale wilts.
8. Off the heat, stir in Greek yogurt and then the prepared roux until fully combined. Gently warm the soup over low heat until heated through, avoiding boiling.
9. Taste and adjust seasoning. Serve hot and enjoy.

Tips & Notes

• When adding Greek yogurt, ensure the soup is not boiling and use full-fat yogurt to prevent curdling.
• Adjust the thickness by adding more or less roux or milk.
• Leftovers often taste even better after a day as flavors meld.

Nutrition (approximate per serving)

Calories: 352 kcal | Carbohydrates: 26 g | Protein: 28 g | Fat: 13 g | Fiber: 3 g | Sugar: 6 g

Nutrition values are estimates and will vary depending on specific ingredients and portion sizes.