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Packed with shredded chicken, vegetables, herbs, and nutty wild rice, this creamy chicken and wild rice soup is everything you need to warm you up on a chilly day. Serve it alongside a salad and some crusty bread for the perfect winter meal.

Three bowls of chicken and wild rice soup set next to a blue dutch oven on a marble countertop.

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It’s winter, which means that I am back on my soup nonsense.

This fall, I was especially obsessed with Panera’s creamy chicken and wild rice soup. I could not stop eating it. It’s so thick and creamy and GOOOOD, you guys.

I know that frequenting my local Panera Bread does add up in the long run, though, so it seemed like it was time to come up with my own recipe.

Since I love how thick and rich Panera’s version is, I had to make sure mine was the same way. It’s super creamy, has tons of flavor from just the right amount of vegetables and herbs, and is just a little bit nutty from the wild rice.

Add all of the ingredients for this chicken and wild rice soup to your grocery list immediately. You’re gonna want to gobble it right up!

Ladle holding up chicken and wild rice soup from a pot of the soup.


Don’t let the name fool you: Wild rice isn’t technically rice! 

Wild rice is actually the grain that is harvested from any of four specific species of grass that grow in shallow water. 

Wild rice has a chewy outer layer with a tender inner layer. It has a nuttier, grassier flavor than domesticated rice and is packed with nutrients.

Even though the outside of wild rice is very dark, wild rice is not the same thing as black rice (also known as forbidden rice). 

Wild rice can be cooked on its own and served just like any other rice, prepared as part of a wild rice pilaf, or stirred into chicken and wild rice soup.

Ingredients for chicken and wild rice soup arranged on a marble countertop.

Where to buy wild rice

Depending on where you live, wild rice can sometimes be a bit tricky to find in the grocery store.

If your store carries wild rice, it will be with the other domesticated rice. 

There are a lot of wild rice blends out there that combine wild rice with different varieties of domesticated rice. They’re absolutely delicious, but be aware that they aren’t 100% wild rice!

If you are having trouble finding a package of just wild rice, you can always turn to the internet. Minnesota wild rice is easy to find on Amazon and other online shops.

Carrots, onion, and celery in a dutch oven, about to be cooked.


If you’ve been reading MBA for a while, you probably remember that I love soup. From loaded baked potato soup to zuppa toscana and everything in between, I am totally a soup girlie.

And creamy chicken and wild rice soup? I couldn’t be a bigger fan.

I love serving up this filling soup alongside Irish soda bread and a salad topped with homemade blue cheese dressing. But it’s hearty enough to keep you full on its own, too!

Cooked vegetables and wild rice being stirred together with a wooden spoon in a large dutch oven.

Ingredients you’ll need

In addition to nutrient-packed wild rice, this soup is filled with shredded chicken and plenty of veggies. Some of the key ingredients you’ll need are:

Carrots, celery, onion, and garlic: These four ingredients give the soup a flavorful, aromatic base. I usually cut the carrots and celery to a medium dice because I love seeing pieces of vegetables in this soup, but you can chop them really finely if you need to sneak them past your kids.

Shredded rotisserie chicken: You know that a store-bought rotisserie chicken is my favorite dinner shortcut. If you already have leftover shredded chicken or turkey from another meal, you’ll need about 3-4 cups.

Pot of chicken and wild rice soup simmering on a stove burner.

Wild rice: For a true chicken and wild rice soup, use your favorite wild rice instead of a wild rice mix. If you can’t find or don’t want to use 100% wild rice, you can use the same amount of a wild rice mix for a slightly different flavor and texture in your soup. Note that you may not need to cook it for as long in this case.

Heavy cream: The base of this chicken and wild rice soup recipe is chicken stock, but a couple of cups of cream added at the end give this soup a creamy texture and rich flavor. 

Other ingredients you’ll need include:

  • Unsalted butter
  • Flour
  • Chicken stock
  • Dried thyme
  • Dried sage
Wooden spoon stirring a large pot of chicken and wild rice soup on a burner.

Making this recipe

Because wild rice has a longer cooking time than other rice, the total time for making this soup is also on the longer side. But the majority of that is hands-off time while the soup simmers.

Start by cooking the carrots, celery, and onion in butter with a pinch of salt and pepper until the vegetables start to soften. This will take about 5 minutes.

Add the garlic, the wild rice, and the flour. Let this cook for a couple of minutes to cook off any flour-y taste and lightly toast the wild rice.

Overhead shot of a blue dutch oven filled with chicken and wild rice soup, being stirred by a ladle.

While stirring, slowly add the chicken stock. Toss in the herbs and bring the soup to a simmer. 

Cover the soup and let it simmer for 40-45 minutes, until the rice is just shy of being cooked through. While you wait, grab a book to read or throw together a batch of Bisquick biscuits!

Before serving, stir in the shredded chicken and the cream. Cook for another 5-10 minutes to finish cooking the rice and warm the chicken through.

Make sure to give the soup a taste and season it with salt and pepper to your liking!

Close up view of chicken and wild rice soup in a white bowl on a marble countertop.


Want to make a batch of this chicken and wild rice soup to freeze for later? 

Cream-based soups can sometimes be tricky to freeze, since they have a tendency to split when they thaw. They are safe to eat and will taste fine when reheated, but the texture might not be just right.

To avoid this, make this recipe as written, up through adding the chicken. Leave out the heavy cream, though!

Let the soup cool, then place it in an airtight container and freeze for up to three months.

After thawing your chicken and wild rice soup, bring it to a simmer on the stove. Add the cream and cook for 5-10 minutes, allowing the soup to thoroughly reheat. Don’t forget to season it to taste before serving!

Overhead shot of a bowl of chicken and wild rice soup on a marble countertop, set next to two spoons.
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Chicken and Wild Rice Soup

By: Jamie
4.72 from 83 ratings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 8 servings
Packed with shredded chicken, vegetables, herbs, and nutty wild rice, this creamy chicken and wild rice soup is everything you need to warm you up on a chilly day.


  • ½ cup unsalted butter
  • 4 large carrots peeled and diced
  • 2-3 celery stalks diced
  • 1 medium yellow onion diced
  • 2-3 cloves garlic minced
  • 1 ½ cups wild rice well rinsed and drained
  • cup all-purpose flour
  • 8 cups chicken stock 2 quarts
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • 1 rotisserie chicken shredded (about 3-4 cups shredded chicken)
  • 2 cups heavy cream
  • Salt and pepper to taste


  • In a large dutch oven, melt the butter over low heat. Once the butter has melted, add the carrots, celery, and onion. Season with a pinch of salt and a few grinds of pepper and cook over medium heat until the vegetables begin to soften, about 5 minutes.
  • Add the garlic, wild rice, and the flour. Stir to combine and cook for 1-2 minutes to lightly toast the rice and cook the flour.
  • Slowly add the chicken stock, stirring constantly. Add the herbs and bring to a simmer. Cover and simmer for 40-45 minutes, until the rice is very nearly cooked through. 
  • Stir in the shredded chicken and the heavy cream; continue cooking until the chicken is warmed through and the rice is tender, another 5-10 minutes.
  • Season with salt and pepper to taste before serving. 



If you prefer a thinner soup, add an extra 1-2 cups of chicken stock or water after adding the cream to get to your desired consistency.


Calories: 674kcal, Carbohydrates: 41g, Protein: 34g, Fat: 42g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 177mg, Sodium: 646mg, Potassium: 570mg, Fiber: 3g, Sugar: 8g, Vitamin A: 6347IU, Vitamin C: 4mg, Calcium: 74mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. K. Casey says:

    5 stars
    Easy to make! Very filling, even my 6 year old loves it!

  2. Mary says:

    5 stars
    I forgot to rate this on my previous comment…..sorry. I is a 5 star recipe!!

  3. Mary says:

    This turned out creamy and absolutely delicious!!! The only thing I added was a teaspoon of rosemary, only because I love rosemary with chicken!!! Thank you

  4. Elizabeth N. says:

    5 stars
    This was so good! It’s my husband’s favorite soup and it definitely didn’t disappoint! I’m a soup lover in general so this is absolutely going in the normal rotation! Looking forward to checking out more of your recipes!

    1. Jamie says:

      So happy you all enjoyed! Thanks for stopping by and sharing your feedback. Happy baking!

  5. China says:

    5 stars
    Amazing!!!! Very few tweaks but only to my liking. 2 cups of Wild Rice Blend: Italian Seasoning: Bay Leaves and lots of other spices for flavor!

  6. Stacy says:

    I made this exactly as written and is was amazing! I will absolutely make this again. Thank you!

  7. Angella says:

    5 stars
    So glad I found this recipe! Made it for our Christmas Eve meal. Very good!

    1. Jamie says:

      So glad to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback.

  8. Kate says:

    Can I make a day ahead?

    1. Jamie says:


  9. Jon says:

    Your instructions didn’t say when to add the flour. :)

    1. Jamie says:

      Hi Jon-
      It’s definitely there in step 2 of the recipe card.