Cozy Up with Chicken and Wild Rice Soup with Creamy Herb Broth

Is there anything better than a big, comforting bowl of soup on a busy weeknight? This isn’t your average chicken soup. Think of it as that classic cozy feel, but all dressed up. It’s a hearty soup where tender chicken and chewy wild rice swim in a creamy, herb-infused broth that’s just so, so satisfying. It’s the kind of meal that feels like a warm hug but comes together without a whole lot of fuss. It’s perfect for those nights when you need something both wholesome and a little bit special.

Why You’ll Love This Delicious Soup

You’re going to love this soup because it’s practical magic. It’s a one-pot wonder for the most part, which means less cleanup. It’s incredibly flexible, too—you can use a rotisserie chicken to get dinner on the table in no time, or simmer your own chicken breasts for that from-scratch feeling. The creamy herb broth is rich without being overly heavy, and it’s packed with flavor from simple ingredients you probably already have in your pantry. It’s a healthy dinner idea that doesn’t skimp on comfort. So good.

Ingredients

• 1 tablespoon olive oil: For sautéing our veggies.
• 1 medium yellow onion, diced: The sweet, savory base of the soup.
• 3 medium carrots, peeled and sliced: For a touch of sweetness and color.
• 3 celery stalks, sliced: Adds a wonderful earthy flavor.
• 3 cloves garlic, minced: For that essential aromatic punch.
• 1 teaspoon dried thyme: Gives that classic, comforting herb note.
• 1 teaspoon dried rosemary: Adds a piney, fragrant depth.
• 1 cup uncooked wild rice blend: The hearty, nutty star of the show.
• 8 cups chicken broth, low-sodium: The flavorful foundation of our soup.
• 1 bay leaf: For a subtle, underlying complexity.
• 1 pound boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken): Our main protein, easy and versatile.
• 1/2 cup all-purpose flour: The key to thickening our creamy broth.
• 2 cups whole milk: Creates a rich, creamy texture.
• 1/2 cup heavy cream: For that final touch of luxurious richness.
• Salt and freshly ground black pepper: To season everything perfectly.

Step by Step Method

1. If you’re starting with raw chicken, place the chicken breasts in a large pot with the 8 cups of broth and the bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken, let it cool slightly, then shred it with two forks. Reserve the broth in the pot.
2. If using a rotisserie chicken, skip to this step. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook for 6-8 minutes, until they begin to soften.
3. Add the minced garlic, thyme, and rosemary. Cook for another minute until fragrant.
4. Stir in the uncooked wild rice blend, making sure it’s coated in the oil and herbs.
5. Pour in the 8 cups of chicken broth (or the broth you cooked the chicken in) and add the bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45-50 minutes, or until the wild rice is tender and has started to split open.
6. While the rice is cooking, create a slurry. In a medium bowl, whisk the 1/2 cup of flour with the 2 cups of milk until completely smooth and no lumps remain.
7. Once the rice is tender, slowly pour the milk and flour slurry into the soup, stirring constantly. This will prevent lumps and start to thicken the broth beautifully.
8. Add the shredded chicken back into the pot. Let the soup simmer for another 10-15 minutes, uncovered, until it has thickened to your liking.
9. Turn off the heat and stir in the 1/2 cup of heavy cream. Season generously with salt and pepper to taste. Remove the bay leaf before serving.

Equipment Needed for This Recipe

You don’t need anything fancy for this recipe, which is part of its charm. A large soup pot or a Dutch oven is your best friend here—it needs to be big enough to hold all those delicious ingredients. You’ll also want a good cutting board, a sharp knife for prepping the veggies, a set of measuring cups and spoons, and a whisk for creating that smooth, lump-free slurry. That’s really it!

Creative Variations to Try

This soup is a wonderful canvas for your own ideas. Want to add more greens? Stir in a couple handfuls of fresh spinach or kale during the last 5 minutes of cooking. For a richer, smoky flavor, you could add some diced smoked turkey instead of the regular chicken. If you’re looking for a creamier texture, swap the milk and cream for half-and-half. And if you’re out of wild rice, a brown rice blend works just fine, though the cooking time might be a bit different. Feel free to make it your own!

Serving Ideas & Pairings

This soup is a meal all by itself, but it’s even better with a little something on the side. A crusty piece of sourdough bread or some flaky biscuits are perfect for dipping into that creamy herb broth. For a lighter option, a simple side salad with a tangy vinaigrette helps cut through the richness. Honestly, if you’re really hungry, a grilled cheese sandwich is the ultimate comfort food pairing. It’s just the best.

Storage Tips for Leftovers

This soup stores like a dream, making it a fantastic make-ahead meal. Let the soup cool completely before storing it. It will keep in an airtight container in the refrigerator for 3-4 days. The rice will continue to absorb liquid, so when you reheat it, you might need to add a splash of broth or water to get it back to the right consistency. You can also freeze it for up to 3 months. Thaw it overnight in the fridge before reheating gently on the stovetop.

Doneness Test for Perfect Soup

Getting this soup just right is easy. The most important thing is the rice—you’ll know it’s done when the grains have puffed up and many of them have split open, showing their tender insides. The chicken should be cooked to an internal temperature of 165°F if you’re simmering it yourself, but it will be fall-apart tender after simmering in the broth. The soup itself is done when it has thickened to a creamy, chowder-like consistency that coats the back of a spoon.

FAQs About Chicken and Wild Rice Soup

• Can I make this soup in a slow cooker? Absolutely! This is a great set-it-and-forget-it meal. Sauté the veggies first for the best flavor, then add everything except the flour, milk, and cream to the crockpot. Cook on low for 6-7 hours or high for 3-4. About 30 minutes before serving, whisk the flour into the milk and stir it in, followed by the cream at the end.
• What’s the best way to shred chicken? The easiest way is to use two forks. Hold the chicken steady with one fork and use the other to pull the meat apart. You can also use a stand mixer with the paddle attachment for a few seconds—it shreds it perfectly and quickly!
• Is this soup freezer-friendly? Yes, it freezes very well. Just remember that creamy soups can sometimes separate a bit upon thawing. A good, thorough stir while reheating usually brings it right back together.
• Can I use chicken thighs instead of breasts? Of course! Chicken thighs will give you an even richer flavor and more tender, juicy meat. They’re a fantastic choice for this Chicken and Wild Rice Soup with Creamy Herb Broth.