Creamy chicken wild rice soup is a dreamy concoction that fills you with a fervent glow. It just so happens that not all chicken and rice recipes are casseroles. This creamy chicken wild rice soup is one of the most decadent chicken soup recipes I have and it’s got a reputation that precedes it.
This is one of those one-pot chicken recipes that change things, really. It gets people to slow down, relax and regroup. By the time they get to the bottom of the bowl, they sit back as if to relish the experience.
I love that this creamy chicken wild rice soup recipe is an easy way to share a little sunshine, no matter what the weather’s like outside. It’s not an all-day boiler and the entire recipe comes together in one pot. The best part is that it can be on the table in a little over an hour.
- Rich deep flavor
- Plenty of nutritious veggies
- Hearty and satisfying
- Sunshine in a bowl
- One-pot wonder
There’s no denying the virtues of a good chicken and rice soup and the best ones start in a Dutch oven. A Dutch oven is a heavy-gauge cooking pot with thick walls and a fitted lid that retains and conducts heat like nobody’s business. It is fantastic for making soups and stews.
You’ll be sautéing veggies in your Dutch oven before making your roux. This is an important step because it brings out their sweet mellow flavors. Don’t skip this step. You’ll want to do everything in the Dutch oven to build those amazing layers of flavor.
Once you sprinkle your flour in, make sure to stir constantly until you get to the next step. You’re making a blonde roux (that’s the fancy technical term for the process). It gives your creamy chicken wild rice soup recipe that dreamy consistency that makes it so inviting.
It is also important to boil and simmer at the proper times. I know it may sound a little silly, but it does make a big difference. Boiling jostles ingredients around erratically and the outside of things can get mushy before the inside is fully cooked.
Simmering is a gentler way of combining and developing flavors. You can read more about the differences and why it’s so important here.
This creamy chicken wild rice soup is literally one of the best chicken soup recipe of all time. It is rich and decadent and oh so good!
One of the secret ingredients in this recipe is called Better Than Bouillon. Better Than Bouillon is a magic tasty paste made from meat, veggies, and spices that really bring flavors to life. It is soo much better than those bitter salty bouillon cubes.
Technically, most table mushrooms are the same variety. The age and maturity of the mushrooms account for their groupings.
The white button caps are the youngest mushrooms and portabella mushrooms are the most mature. Cremini mushrooms fall somewhere between the two and are often called baby Bellas. They have a firmer meaty texture that stands up well in soups and adds a ton of flavor.
With the exception of the mushrooms, you want to try to chop all the other veggies roughly the same size. This will allow for more even cooking as well as a variety of textures and flavors in every bite.
You’ll also notice that this creamy chicken wild rice soup recipe calls for low sodium chicken broth. There’s already plenty of salty flavor in the Better Than Bouillon and the chicken broth you’re using.
You’ll adjust the seasoning before you serve your creamy chicken wild rice soup. It’s easy to add a little salt if you feel like it needs it. I prefer to err on the side of caution here.
Creamy Chicken And Rice Storing Tips
This creamy chicken and rice soup is just so good you won’t want to waste a drop! The recipe makes 6-8 servings and it is not uncommon for it to be gobbled all up. If you do happen to have some left, put it in an airtight container with a secure lid and toss it in the fridge for later.
It does tend to thicken a little as it sits in the fridge, so you may need to thin it out a little as you heat it up. Simply add a little cream or chicken broth to achieve your desired consistency.
Can You Freeze This?
Unfortunately, you shouldn’t freeze this creamy chicken wild rice soup recipe. Sadly, the cream base tends to separate and produces a grainy texture upon thawing. As much as we don’t want to waste any of it, it just doesn’t freeze well.
Healthy Chicken and Wild Rice Soup Make Ahead Tips
Your creamy chicken wild rice soup will keep in the fridge for a couple of days if you need to make it ahead of time. It may thicken up a bit as it sits but that can be remedied by adding a little cream or chicken broth as you heat it to reach the desired consistency.
You can also chop the veggies ahead of time if that makes things easier. Keep the mushrooms separate since they are cooked first.
Your veggies will keep in an airtight container with a secure lid until you’re ready to make your soup. The chicken can be cooked ahead of time and frozen if that helps.
How Long Can You Keep This In The Fridge?
Your creamy chicken wild rice soup recipe will stay good in the fridge for up to 4 days. This helps if you need to make it a day or two before you’re ready to serve it.
Of course, people do tend to gobble it up pretty quickly once they taste it. You could even make it on Saturday or Sunday and then divvy up leftovers into single-serving portions to take for lunch a couple of times.
Make your creamy chicken wild rice soup recipe to suit you. If you’ve only got milk instead of heavy cream, that will work. If you are looking for convenience, pick up a rotisserie chicken and use that. You can shred your chicken or cube it up, whatever you prefer.
Some people like to throw peas in there or garnish with cheese. This soup makes such a decadent comforting meal and most little tweaks or variations just add to it.
How To Make This Chicken Wild Rice Soup Pioneer Woman Style?
Making this creamy chicken and wild rice soup Pioneer Woman style means using less chicken broth, more cream and adding the peas. She also doesn’t put mushrooms in her recipe. The other thing she does is cook her rice separately, instead of cooking it in the soup, and she doesn’t use the Better Than Bouillon in her recipe.
I’m sure the creamy chicken and wild rice soup Pioneer Woman style is very good but the Better Than Bouillon makes a huge difference.
Can I Cook This Soup In A Crock Pot?
If you want to make crockpot chicken and rice soup, nobody could blame you. There is nothing better than coming in from the cold after a long dreary day and being welcomed by the rich savory aroma of crockpot chicken soup. It seems to permeate every nook and cranny from the front door to the kitchen counter.
Can I Cook This Soup In An Instant Pot?
Instant pot chicken and rice soup is a decadent concoction that is ready in a fraction of the time as other recipes. It’s perfect for those busy weeknights when you need something wonderful in a pinch.
Prefer noodles instead of rice? No problem. Make instant pot chicken noodle soup instead. Make some buttery garlic biscuits or a rich luscious grilled cheese sandwich to go with it. Your evening is complete.
What Other Creamy Chicken Soup I Can Try Without Wild Rice?
Creamy chicken noodle soup is a thing of beauty. It is so rich and satisfying, you really don’t need to serve anything with it. The cream of chicken soup is so filling with the noodles in it, you may not have room for anything else unless maybe you want a fresh salad.
Can I Use Coconut Milk Instead of Heavy Cream?
Coconut chicken soup is a nice variation, especially for those who have a dairy sensitivity in the house. If you want something with a little kick, try something different and make Thai coconut chicken soup. This amazing flavor combination offers an intense flavor profile that is hard to resist.
Creamy Chicken Wild Rice Soup
- 2 tablespoons vegetable oil
- 12 ounces cremini mushrooms trimmed and sliced
- 2 tablespoons butter
- 1 large onion chopped
- 4-6 garlic cloves minced
- 4 carrots peeled and diced
- 4 celery stalks rib diced
- 1/4 cup all-purpose flour
- 64 ounces low sodium chicken broth
- 1 teaspoon dried thyme
- 1 heaping tablespoon Better than Bouillon - chicken flavor
- 1 1/2 cups wild rice blend
- 1 1/2 cups frozen corn thawed and drained
- 4 cups chicken cooked and cubed or shredded
- 1 cup heavy cream
- 2 tablespoons fresh parsley chopped
- Heat olive oil in a large Dutch oven over medium heat. Add mushrooms and cook until they begin to brown, about 8 minutes. Transfer to a medium bowl and set aside. Add butter to the Dutch oven and cook onion, garlic, carrots, and celery until they begin to soften about 10-12 minutes. Add mushrooms back to the pot. Sprinkle flour over veggies and cook 1 minute, stirring constantly.
- Add broth, thyme, Better than Bouillon, rice, 1 1/2 teaspoon salt and 1 teaspoon pepper and bring to a boil. Reduce heat to medium-low and gently simmer, partially covered, until the rice is just tender about 25-30 minutes.
- Add corn, chicken and heavy cream to the soup and simmer gently to blend flavors, 10-15 minutes. Adjust seasoning and serve.
Chicken soups are the quintessential Norman Rockwell of the cooking world. They are nothing short of sunshine and a warm hug in a bowl. Everyone smiles at the prospect of rich homemade chicken soup and you should have a couple of great recipes in your arsenal.
Here are some of my best chicken soups for you to sample.
- Chicken Noodle Soup – Nothing is more comforting than this!
- Chicken Corn Chowder – You’ll want a second bowl for sure!
- Chicken Gnocchi Soup – No need to go out just to have this soup!
- Chicken Potato Soup – easy way to warm the soul on a cold winter day
- Creamy Chicken Tortilla Soup – A certified hearty, zesty, comfort food!
Creamy chicken wild rice soup is one of the chicken soups that I am most proud of. It is just so rich and decadent that people tend to slow down and savor the flavor. When its cold outside and the weather is dreary, there is nothing better than a big bowl of this soup!
Actually, this one is so good you won’t have to wait for the weather to change. This dreamy concoction makes you feel all warm and fuzzy inside any time of the year. Next time you want some really good comfort food, make a batch of this creamy chicken wild rice soup recipe.
Source: Gonna Want Seconds~originally published on Spend with Pennies