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Why You’ll Love This Recipe
There’s something special about a pot of soup simmering away on the stove. You can’t beat the aroma of onion, garlic, and herbs filling your kitchen! This recipe is one I make often because it checks all the boxes and it’s truly one of our favorites. It’s nourishing, easy, and deeply satisfying.
I’m a huge fan of rice in my soup for the thick texture, and wild rice adds a wholesome, nutty bite. It’s naturally high in protein and fiber, giving this dish a nutritious boost that makes it more filling than most soups! I used just wild rice, which has a chewier texture, but a wild rice blend also works if you prefer your rice softer.
Try my Easy Creamy Chicken Soup or Instant Pot Chicken Soup next for another cozy bowl to enjoy. If you love rice-based soups, my Leftover Rice Dak Juk (Korean Rice Porridge) next, it’s a cozy Korean comfort food that’s perfect for soup season.
Ingredients You’ll Need
- Butter: For a rich, comforting base flavor. For a dairy-free version, use olive oil.
- Onion, carrots, and celery: The classic trio that builds depth.
- Garlic: Adds warmth and aroma.
- Gluten-free flour: Thickens the broth; use regular flour if preferred.
- Fresh rosemary and thyme: Create that signature cozy dinner flavor.
- Broth: Chicken or vegetable will work – use a rich broth for the best taste.
- Tamari or soy sauce: Adds savory umami depth. To keep this recipe gluten-free, use tamari.
- Chicken thighs: Tender, juicy, and full of flavor (breasts work too).
- Wild rice blend: Nutty and toothsome, perfect for a one pot meal.
- Milk of choice: I used coconut milk for creaminess without dairy.
How to Make Chicken and Wild Rice Soup
Step 1: Heat butter in a large pot or Dutch oven over medium-high heat. Add onion, carrots, and celery, and season with salt and pepper. Sauté about 5 minutes until the vegetables soften and smell delicious.
Step 2: Add garlic, flour, rosemary, and thyme. Stir constantly for 1-2 minutes until fragrant and the flour coats the vegetables evenly.
Step 3: Slowly pour in 1 cup of broth while stirring to prevent clumps, then add the remaining broth, tamari, chicken, and wild rice.
Step 4: Cover and simmer for 30-40 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through.
Step 5: Remove the chicken, shred or chop it, then return it to the pot.
Step 6: Stir in the milk and let the soup heat through. Taste and adjust seasoning.
It’s that simple! Everything cooks together in one pot, making cleanup so easy.
Storage and Freezer Tips
- Leftover soup can be stored in an airtight container in the fridge for up to 4 days. It will thicken as it sits (thanks to the starch from the rice), so when reheating, just add a splash of broth or milk to loosen it up.
- This recipe is freezer-friendly too. Let it cool completely, then freeze in single-serve containers for up to 2 months. Thaw overnight in the fridge and warm gently on the stovetop.
- If you’re planning to meal prep soups this week, check out my Quick Leftover Turkey Soup for another easy freezer-friendly option.
Recipe FAQs
Absolutely! Swap the butter for olive oil and use coconut or almond milk for a creamy, dairy-free finish.
A wild rice blend cooks evenly and gives a mix of textures. 100% wild rice stays firmer if you like a bit of chew.
Yes! It freezes well. Just cool it completely first, then reheat with extra broth to refresh that creamy consistency.
Definitely. Add pre-cooked chicken during the last 10 minutes of simmering so it stays tender.
This thick and creamy chicken and wild rice soup is everything a cold weather meal should be – warm, hearty, and nourishing. It’s a family favorite that feels indulgent while still being full of wholesome ingredients.
More Comforting Soups
If you make this chicken and wild rice soup recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Creamy Chicken and Wild Rice Soup (One Pot Meal)
Video
Ingredients
- 2 tbsp butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- Salt and pepper, to taste
- 4 garlic cloves, minced
- 1/4 cup gluten free all-purpose flour, or regular flour
- 1 tbsp rosemary, chopped
- 2 tsp fresh thyme
- 6 cups chicken broth, or vegetable broth
- 2 tbsp tamari sauce, or soy sauce
- 1 lb boneless, skinless chicken thighs, or chicken breasts
- 2 cups wild rice blend, or wild rice
- 2 cups milk of your choice, I used coconut milk
Instructions
- Heat butter in a large pot or Dutch oven over medium high heat. Add onion, carrots, celery, salt, and pepper. Sauté until the vegetables softened, about 5 minutes.2 tbsp butter, 1 onion, 2 carrots, 2 celery stalks, Salt and pepper
- Add garlic, flour, rosemary, and thyme, and stir cooking for 1-2 minutes until fragrant.4 garlic cloves, 1/4 cup gluten free all-purpose flour, 1 tbsp rosemary, 2 tsp fresh thyme
- Add 1 cup of broth while stirring so the flour doesn't clump up.
- Pour in the remaining 5 cups of broth with tamari sauce, chicken, and wild rice. Simmer covered for 30-40 minutes until the rice is tender and chicken is cooked through, stirring occasionally.2 tbsp tamari sauce, 1 lb boneless, skinless chicken thighs, 2 cups wild rice blend
- Uncover and remove chicken. Shred or cut into bite sized pieces.
- Add the chicken back in the to soup and pour in milk. Stir to combine and heat through. Taste to adjust seasoning and serve warm.2 cups milk of your choice, Salt and pepper
Notes
- Leftover soup can be stored in an airtight container in the fridge for up to 4 days. It will thicken as it sits (thanks to the starch from the rice), so when reheating, just add a splash of broth or milk to loosen it up.
- This recipe is freezer-friendly too! Let it cool completely, then freeze in single-serve containers for up to 2 months. Thaw overnight in the fridge and warm gently on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
