Cozy 60-Min Chicken Wild Rice Soup Recipe for Winter in 2026

When the weather feels icy, and you crave something warm and comforting, this creamy chicken wild rice soup is the cure. It’s rich, cozy, and full of flavor, yet it comes together in one pot with simple ingredients you probably already have.

Think tender chicken, nutty wild rice, soft vegetables, and a velvety broth. It’s the kind of soup that makes your whole kitchen smell amazing and keeps everyone coming back for “just one more bowl.”

In this post, we’ll walk through exactly how to make this chicken and wild rice soup step by step. You’ll get tips to make it creamy without being heavy, meal-prep advice, and fun variations so you can tweak it to your taste.

Why You’ll Love This Chicken Wild Rice Soup

This isn’t just another soup recipe. It’s a one-pot wonder that checks all the boxes:

• Simple ingredients. Carrots, celery, onion, mushrooms, garlic, chicken, rice, broth, and milk. Nothing fancy.
• Ultra comforting. It’s creamy and cozy but not overly thick or heavy.
• Feeds a crowd. This pot makes about 8 servings, perfect for family dinners or meal prep.
• Full of texture. The wild rice is chewy and nutty, the chicken is tender, and the mushrooms add depth.
• Flexible. You can use chicken breast or thighs, rice blend or straight wild rice, and adjust the creaminess to your liking.

If you’re looking for a reliable creamy chicken wild rice soup recipe that you’ll make over and over, this is it.

Ingredients for Chicken Wild Rice Soup

Ingredient	Measurement	Notes
Olive oil (or any light oil)	1 tablespoon	For searing the chicken
Chicken breasts (or thighs)	1.5 pounds (2–3 pieces)	Boneless, skinless
Salt & black pepper	To taste	For seasoning
Unsalted butter	2 tablespoons	Adds richness to the base
Onion	1 medium, diced	Yellow or white
Carrots	2 large, sliced	About 1 cup
Celery stalks	2, chopped	Classic soup veggie
Garlic	3 cloves, minced	Adds aromatic flavor
Baby bella mushrooms	8 oz, chopped	Can use white mushrooms too
All-purpose flour	2 tablespoons	Helps thicken the soup
Chicken stock or broth	5 cups	Low sodium preferred
Whole milk (or 2%)	1 ½ cups	Adds creaminess
Fresh thyme	3–4 sprigs	Remove before serving
Wild rice blend	¾ cup dry	Blend of long grain, brown, and wild rice
Optional: Cream cheese	4 oz (softened)	For extra creaminess at the end

Tools You’ll Need

You don’t need anything fancy to make this soul-warming soup. Here’s what you’ll need in your kitchen:

• Large heavy-bottomed pot or Dutch oven. Ideal for one-pot cooking. It helps distribute heat evenly and retains warmth during long simmers.
• Cutting board. A sturdy board for chopping all your veggies, chicken, and herbs.
• Sharp chef’s knife. Essential for prepping onions, garlic, carrots, mushrooms, and chicken cleanly and quickly.
• Measuring cups and spoons. To accurately measure the liquids, flour, rice, butter, and seasonings.
• Wooden spoon or heat-safe spatula. Great for stirring without scratching your pot, especially when deglazing and mixing in flour.
• Ladle. For serving the soup into bowls neatly (and generously!).
• Tongs or a slotted spoon. Useful for removing the chicken after searing and returning it to the pot later.
• Small bowl (optional). If you’re adding flour or cream cheese separately at the end, it helps to mix them in a small prep bowl before incorporating.

These basic tools help make cooking this recipe simple, efficient, and mess-free—just the way a good comfort meal should be.

Step-by-Step: How to Make Chicken Wild Rice Soup

Making this soup is a comforting journey in itself, from the sizzle of chicken hitting the pot to the final creamy spoonful. Follow this simple 7-step process for a perfect pot of creamy, flavorful soup every time.

Step 1: Sear the Chicken

Before you do anything, grab your heavy-bottomed pot or Dutch oven and heat a bit of light olive oil over medium heat. This will be the flavor foundation of the entire soup.

Why sear the chicken first?

Searing builds flavor. When chicken browns on the outside, it forms a golden crust—those bits stuck to the pan? That’s flavor gold. It deepens the soup’s flavor and adds a savory edge to the broth.

How to do it:

1. Pat your chicken breast (or thighs) dry with a paper towel.
2. Season with salt and black pepper.
3. Place it into the hot oil, without crowding the pot.
4. Let it sear for 3-4 minutes per side until lightly golden.

You’re not cooking it thoroughly here, just getting a nice sear for flavor. Some pieces may still be pink inside, and that’s okay. Once seared, transfer the chicken to a clean plate. You’ll add it back later to finish cooking.

💡 Tip: Chicken thighs give a richer flavor and are more forgiving if overcooked. Plus, they’re cheaper!

Step 2: Sauté the Veggies in Butter

With the chicken out of the pot, keep the heat on. You’ll likely have some oil left, but now it’s time to add a generous pat of butter.

Add these to the pot:

• Diced onions
• Sliced carrots
• Chopped celery
• Minced garlic
• Chopped baby bella mushrooms

Let them all sizzle and soften in the butter for about 10 minutes.

This step is all about building layers of flavor. As the vegetables cook, they sweat down, becoming tender and slightly golden. The mushrooms release their juices, the garlic infuses the butter, and the aroma is pure heaven.

🍄 Flavor bonus: Mushrooms add umami, that rich, savory taste that gives this soup its cozy depth.

Stir occasionally, but let the veggies take their time. Season with a pinch of salt and pepper while they cook.

Step 3: Add Flour for a Creamy Base

Now that the veggies are softened and golden, it’s time to thicken the soup.

How to do it:

1. Sprinkle 2-3 tablespoons of all-purpose flour over the vegetables.
2. Stir well so the flour coats everything and absorbs the butter.

Cook this for 1-2 minutes. This eliminates the raw flour taste and starts forming the creamy base for your soup.

⚠️ Don’t skip this step! Flour gives the broth that classic “creamy but not heavy” consistency without needing tons of cream.

Step 4: Add the Chicken Back In and Build the Broth

Time to bring everything together.

1. Return the seared chicken to the pot, along with any juices that may have collected on the plate.
2. Pour in your liquid mixture: a combination of chicken stock (or broth) and milk.
   • Use a 2:1 or 3:1 ratio (broth to milk), depending on how creamy you want the soup.
3. Toss in a few sprigs of fresh thyme.

Stir everything well, scraping up any brown bits from the bottom of the pot. Those bits are pure flavor!

💡 The mix of milk and broth keeps the soup light but creamy, without needing heavy cream.

Taste the broth and adjust with a little more salt or pepper if needed. It should already start smelling like comfort in a pot.

Step 5: Simmer the Soup (About 40 Minutes)

Now it’s time to let the magic happen slowly.

1. Bring the pot to a gentle boil.
2. As soon as it starts bubbling, lower the heat to a simmer.
3. Cover with a lid, leaving a little gap for steam to escape.
4. Simmer for 40 minutes.

During this time:

• The chicken finishes cooking and becomes tender.
• The veggies and broth absorb all the deliciousness from the thyme and mushrooms.
• The flour fully activates, giving the soup a smooth, velvety texture.

You don’t need to stir constantly, just check it once or twice. The goal islow-and-sloww cooking, so everything melds into one comforting dish.

⏳ While the soup simmers, check your rice instructions. Some wild rice blends take 20-25 minutes, while true wild rice may need 40+ minutes.

Step 6: Add the Wild Rice and Cook Until Tender

After about 40 minutes of simmering, your chicken should be fully cooked, and your soup base rich and flavorful.

Now it’s time to add the wild rice blend.

Here’s what to do:

1. Stir in your wild rice or rice blend (pre-rinsed, uncooked).
2. Simmer the soup for another 20-25 minutes, or until the rice is tender.

If your rice takes longer (check the package), add it earlier in the simmering process, or extend the cook time accordingly.

🧠 Meal prep tip: If you plan to eat this over several days, consider cooking the rice separately and storing it apart. Add a scoop to each bowl before serving to avoid the rice soaking up all your broth and turning the soup into mushy stew later.

By the end of this step, your soup should be:

• Creamy but not overly thick
• Filled with tender chicken and toothsome wild rice
• Rich, savory, and intensely flavorful

Remove the thyme sprigs now if you haven’t already.

Step 7: Finish the Soup and Adjust Creaminess

You’ve made it to the final stretch!

Now that everything’s cooked, give your soup a taste. Here’s how to fine-tune it to perfection:

Adjust consistency:

• Too thick? Add a splash of stock or milk to loosen it up.
• Too thin? Let it simmer uncovered for a few more minutes.

Adjust flavor:

• Need more punch? Add a pinch of garlic powder or more salt and pepper.
• Want more herb flavor? Add chopped fresh thyme or parsley right before serving.

Want it creamier?

Stir in 4 ounces of softened cream cheese for an ultra-creamy version that borders on a chowder. It melts right in and takes the texture to the next level.

You can also sprinkle some Parmesan cheese or add a dollop of sour cream to each serving bowl.

Tips for the Best Chicken Wild Rice Soup

Want your chicken wild rice soup to taste like pure “delight in a pot”? Here are five smart tips pulled from the cooking process, with, with extra detail, so you can nail it every time:

1. Sear the chicken for flavor, not for doneness.

The chicken is browned first, then simmered for about an hour. That quick sear adds color, and color = flavor. Don’t worry if it’s still pink inside when you pull it out; it finishes cooking in the broth.

2. Give the veggies a full 10 minutes.

The carrots, celery, onion, garlic, and mushrooms are cooked in butter until they “really sweat down” and pick up a little color. This slow sauté builds a sweet, savory base and makes the soup taste like it was cooked all day.

3. Use just a bit of flour for velva et texture.

A small amount of flour stirred into the veggies before the liquid goes in gives you a creamy, velvety consistency without the need for heavy cream. It thickens the soup just enough so it’s not watery, but still clearly a soup, not a stew.

4. Let the soup simmer long enough.

The base simmers for around 40 minutes before the rice goes in, then another 20 minutes with the rice. That whole hour is what makes the chicken tender and the flavors deep.

5. Control thickness with the rice trick.

Starch swells in the fridge. If you plan for leftovers, cook the wild rice separately and add it when reheating, so your soup doesn’t turn overly thick and gloppy by day two.

How to Serve Chicken Wild Rice Soup

This soup is designed to be a big-batch, crowd-pleasing meal. The creator even mentions it will feed around eight people, so it’s perfect for family dinners, guests, or cozy nights with leftovers.

Ladle the hot soup into deep bowls so you capture plenty of broth, chicken, veggies, and wild rice in every scoop. Because the texture sits between brothy and stew-like, creamy but not overly thick, it’s ideal for:

• Serving with crusty bread, baguette slices, or dinner rolls to soak up the broth.
• Pair with a simple green salad to balance the richness.
• Putting out toppings on the table so everyone can customize their bowl, think fresh thyme leaves, chopped parsley, extra black pepper, or even a sprinkle of grated cheese.

If you’ve stirred in cream cheese at the end for extra indulgence, this soup becomes almost “company-worthy” comfort food, great for casual entertaining.

Serve it straight from the pot in the center of the table, let everyone help themselves, and you’ve got a warm, homey meal with almost no fuss.

Variations of Chicken Wild Rice Soup

Variation	What You Change	Result / Why It Works
Use chicken thighs	Swap chicken breast for boneless, skinless thighs.	Thighs are “half the price, twice the flavor” and stay extra juicy and tender.
Wild rice blend vs. plain wild rice	Use a long-grain brown wild rice blend with a bit of bouillon powder.	Adds seasoning and a mix of textures; cooks a bit faster than pure wild rice.
Plain wild rice only	Use straight wild rice and follow the package’s cooking time.	Gives a stronger, nuttier flavor and a firmer chew; great if you love true wild rice.
Cook rice separately (meal prep hack)	Simmer the soup without rice; cook the rice in a separate pot and add per serving.	Prevents the soup from getting overly thick in the fridge; perfect for leftovers.
Extra creamy version	Stir in about 4 oz softened cream cheese at the very end.	Boosts creaminess and richness for a more indulgent, almost chowder-like soup.
Slightly lighter version	Keep the milk + stock base, use the usual small amount of flour, and skip cream cheese.	Still creamy and velvety, but not heavy; ideal if you want comfort with less richness.
More mushroom-forward	Add extra baby bella mushrooms when sautéing the veggies.	Increases the rich, “deep” flavor and makes the soup taste more earthy and hearty.

Final Thoughts

There’s something timeless and soul-soothing about a bowl of Chicken Wild Rice Soup. It’s creamy but not too heavy, hearty but not overwhelming, and each spoonful feels like a hug on a cold day.

What makes this recipe shine is its balance of simple ingredients, slow-simmered flavors, and just enough richness to make it feel indulgent without the guilt.

By following the steps above, searing the chicken, sautéing the veggies, building the broth carefully, and simmering low and slow, you’re guaranteed a pot of soup that’s full of depth and warmth.

Whether you make it for a family dinner, weekly meal prep, or a cozy night alone, it’s a recipe you’ll find yourself returning to again and again.

And remember, this recipe is easy to make your own. Add more herbs, stir in extra cream, use rotisserie chicken, or throw in a handful of spinach at the end. However you adapt it, this one-pot wonder will consistently deliver.

Keep the Soup Season Going with These Favorites:

If you’re loving the comforting vibes of Chicken Wild Rice Soup, here are three more cozy bowls worth trying:

• 🔥 Easy Chicken Tortilla Soup Recipe in 45 Mins: A bold and spicy twist, loaded with shredded chicken, crispy tortilla strips, and southwest flavor in every bite.
• 🌶️ Healthy Chicken Enchilada Soup Recipe for Winter: All the flavor of cheesy enchiladas packed into a hearty, protein-rich soup perfect for cold nights and meal prep.
• 💛 One-Pot Marry Me Chicken Soup Recipe in 40 Mins: A creamy, sun-dried tomato-infused version of chicken soup that’s rich, romantic, and weeknight-friendly.