The College Housewife » Recipes » Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

This creamy chicken and rice soup is perfect for cozy nights at home. Simmered in a rich creamy broth, filled with hearty wild rice and juicy chicken

creamy chicken and rice soup in a beige bowl with a purple napkin

Why you’ll love this creamy chicken and rice soup

  • Yes, it does taste like Panera cream of chicken and wild rice soup!
  • This made from scratch creamy chicken and rice soup is simmered in a creamy savory broth, filled with hearty wild rice and chicken and is the perfect cozy weeknight dinner. Serve it up with crusty bread for an easy and comforting meal.
  • It’s easy to make. Everything is made in just one pot on the stove and ready in less than 40 minutes.
  • A great recipe to use up leftover chicken or turkey from Thanksgiving. Recipe calls for two chicken breasts but can be substituted with 2-3 cups of leftover diced chicken.

creamy chicken and rice soup in two beige bowls with spoons

Tips & Tricks

  • Prep ingredients: When making soup, I love prepping all my veggies and ingredients before hand for a seamless preparation. 
  • Use wild rice: Using wild rice will provide great texture and earthiness rather than normal rice. 
  • Can I use cooked chicken, like rotisserie? Yes, you can use cooked chicken (or leftover chicken/Thanksgiving turkey)! Add in the cooked chicken at the time you would add in the raw chicken breasts and cook for 5-10 minutes less. You just want the chicken to be warmed through. 

onions, celery, wild rice, heavy cream, garlic, flour, rosemary, thyme, carrots, chicken stock, chicken breast

Ingredients list:

  • olive oil 
  • yellow onion
  • carrots
  • celery 
  • garlic cloves
  • flour 
  • rosemary
  • thyme 
  • kosher salt
  • black pepper
  • chicken stock
  • wild rice
  • chicken breasts
  • heavy whipping cream

four step grid make creamy chicken and rice soup

How to make this creamy chicken and Rice Soup:

  1. Cook onions, celery and carrots until the onions are translucent and softened. 
  2. Add in garlic, flour, rosemary, thyme, salt, and black pepper. Cook until flour is dissolved 
  3. Add in chicken stock and wild rice. Bring mixture to a boil. Once boiling, reduce the heat to medium low for a strong simmer.
  4. Simmer mixture for 10 minutes, stirring occasionally. 
  5. Add in the chicken and cook for 10 minutes or until the chicken and the rice are cooked through. 
  6. Add in heavy whipping cream and stir soup together until combined.
  7. Check soup for seasoning and add in kosher salt and cracked black pepper to taste.
  8. If soup becomes too thick as it sits, add in 1 cup of stock a time. Best served immediately as the rice will soak up the soup liquid quickly. 

dutch oven filled with creamy chicken and rice soup

Can this be made vegetarian?

If you want this soup to be made vegetarian, swap out the chicken stock for vegetable stock. Omit the chicken breasts and add in a can of white beans for extra added protein (optional). The soup will become thicker with beans, add in 1-2 cups extra stock as needed. 

Does the soup freeze well? 

Creamy soups like this typically don’t freeze well because the cream could curdle. They are best enjoyed at the time of preparing. 

piece of white bread being dipped into creamy chicken and rice soup

Other cozy soup recipes to try this season!

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bowl of creamy chicken and rice soup in a beige bowl

Creamy Chicken and Rice Soup

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

A hearty, creamy soup simmered in a velvety savory broth, filled with earthy wild rice and tender chicken. Easy to prepare, ready in under an hour and perfect for chilly weeknight dinners. 


Ingredients

Scale

1 tbsp olive oil

1 medium yellow onion, diced

3 carrots, peeled and diced

3 celery ribs, diced

3 garlic cloves, minced

2 tbsp all purpose flour

2 tsp minced fresh rosemary

2 tsp fresh thyme sprigs

1 tsp kosher salt, +more to taste

Cracked black pepper

68 cups chicken stock

1 cup wild rice

2 chicken breasts, cut into small pieces

1 cup heavy whipping cream


Instructions

  1. In a large soup pot or dutch oven heat olive oil on medium heat. Add in onions, celery and carrots and cook for 5 minutes or until the onions are translucent and have softened. 
  2. Add in garlic, flour, rosemary, thyme, salt, and a few turns of cracked black pepper. Stir together until mixture is well combined and cook for 1-2 minutes or until most of the flour has dissolved. 
  3. Add in chicken stock and wild rice. Stir the mixture together and  increase heat to medium-high to bring the mixture to a boil. Once boiling, reduce the heat to medium low for a strong simmer. Simmer mixture for 10 minutes, stirring occasionally. 
  4. Add in the chicken and cook for 10 minutes or until the chicken and the rice are cooked through. 
  5. Add in heavy whipping cream and stir soup together until combined. Cook for an additional five minutes, stirring frequently to allow the flavors to come together. 
  6. Check soup for seasoning and add in kosher salt and cracked black pepper to taste. If soup becomes too thick as it sits, add in 1 cup of stock a time. Best served immediately as the rice will soak up the soup liquid quickly. 

Notes

  • Soup is best served immediately as the rice tends to soak up the soup liquid quickly. If soup has become thick, simmer with 1-2 cups of chicken stock to help thin it out, add kosher salt and pepper to taste.
  • Soup does not freeze well, best served immediately or refrigerated for 2-3 days.  
  • Reheat directions: heat soup in a small pot on the stove with a bit of extra chicken stock to help thin the soup. 

Keywords: soup, chicken, wild rice

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