There is something wholeheartedly comforting about a warm, rich bowl of soup on a chilly day, and this Creamy Chicken and Wild Rice Soup Recipe is exactly that kind of cozy hug in a bowl. Packed with tender chicken, earthy wild rice, crisp veggies, and a luscious creamy broth, every spoonful delivers layers of flavor and texture that will keep you coming back for more. Whether you’re new to soup-making or a seasoned pro, this recipe is easy to follow and results in a dish that’s as satisfying as it is irresistible.
Ingredients You’ll Need
This Creamy Chicken and Wild Rice Soup Recipe calls for simple, everyday ingredients that each add their own magic to the pot. From the smoky crunch of bacon to the fragrant thyme and hearty wild rice, every component plays an essential role in building layers of flavor, texture, and color.
- Bacon slices: Cut into ¼-inch lardons, these bring a delicious smokiness and crispy texture that lifts the soup.
- Chicken breasts or rotisserie chicken meat: The tender protein star of the dish, providing hearty substance.
- Kosher salt: To season and enhance all the flavors naturally.
- Freshly ground black pepper: Adds a subtle spicy kick and complexity.
- Carrots: Peeled and sliced thin for sweet, crunchy bites and vibrant color.
- Celery stalks: Also thinly sliced, they add freshness and a gentle aromatic base.
- Yellow onion: Diced for savory depth and slight sweetness as it cooks down.
- Garlic cloves: Minced to infuse the soup with bright, fragrant notes.
- Fresh button mushrooms: Diced to contribute earthiness and umami richness.
- Fresh thyme leaves: Chopped for aromatic herbal warmth.
- Chicken broth: Eight cups form the hearty liquid foundation of the soup.
- Wild rice (uncooked): Adds nutty flavor and chewy texture for a heartier bite.
- Cream of Mushroom Soup: Homemade or canned, this makes the broth silky and creamy.
- White wine (semi-dry or dry): Chardonnay or similar, used to deglaze the pan, adding a subtle fruity acidity.
How to Make Creamy Chicken and Wild Rice Soup Recipe
Step 1: Crispy Bacon First
Start by placing your bacon slices in a cold Dutch oven and heating them over medium. This slow start renders the fat gently while crisping the bacon evenly. Once crispy, transfer the bacon to a paper towel-lined plate and set aside, saving most of the bacon fat in the pot—it’s liquid gold that will flavor every other ingredient.
Step 2: Sear the Chicken
If you’re not using rotisserie chicken, season the chicken breasts with salt and pepper and cook them in the bacon fat, skin-side down, without moving them for 2 to 3 minutes; then flip and cook another 2 to 3 minutes until they develop a perfect color. Don’t worry about cooking through at this stage since the chicken will finish simmering later in the soup. Once seared, place the chicken on a plate and cover with foil to rest.
Step 3: Sauté the Vegetables
Using the same pot, add a touch of olive oil if necessary, then toss in the carrots, celery, and onion. Sauté these for about 2 minutes, stirring often to release their sweetness and soften them up. Next, add the garlic, mushrooms, and fresh thyme leaves, letting them cook for another 2 to 3 minutes. This mix builds a beautifully fragrant and savory base for the soup.
Step 4: Deglaze and Add Liquids
Pour in a cup of white wine slowly, scraping the bottom of the pot to lift those delicious browned bits stuck from cooking bacon and chicken. This adds intense flavor to the broth. After this, pour in the chicken stock and bring the soup to a rolling boil—this is where those flavors start marrying beautifully.
Step 5: Cook the Wild Rice
Add the wild rice to the boiling soup and continue boiling briefly before reducing heat to low. Let the soup simmer gently for about 30 minutes, allowing the rice to absorb the broth and become tender but still pleasantly chewy, adding a wonderful texture contrast to the silky soup.
Step 6: Finish with Cream and Chicken
While the soup simmers, chop the seared chicken into bite-sized pieces. Stir in the cream of mushroom soup, chunks of chicken (or rotisserie meat if you used that), and half of the reserved crispy bacon lardons. Let everything simmer together for an additional 15 minutes until the soup thickens to your liking and all the flavors deepen fully. Taste and adjust salt and pepper to your preference.
Step 7: Serve and Enjoy
Ladle the piping hot soup into bowls and sprinkle generously with the remaining bacon for a delightful crispy finish. Serve alongside warm slices of crusty bread to soak up every last creamy drop. Now dig in and savor the comforting richness of this incredible Creamy Chicken and Wild Rice Soup Recipe!
How to Serve Creamy Chicken and Wild Rice Soup Recipe
Garnishes
To elevate your bowl, a sprinkle of crispy bacon brings crunch, but fresh herbs like chopped parsley or thyme leaves offer a bright, fresh contrast. A small drizzle of cream or a dollop of sour cream can add an indulgent flair as well.
Side Dishes
This soup pairs beautifully with rustic bread—think crusty baguette, sourdough, or even buttery garlic toast. A simple side salad with crisp greens and a light vinaigrette adds a refreshing balance to the richness of the soup, making for a well-rounded meal.
Creative Ways to Present
For a special occasion, serve the soup in hollowed-out mini pumpkins or bread bowls, which not only look stunning but also add an extra layer of flavor. You could also offer toppings like shredded cheese, sliced green onions, or even crunchy croutons on the side for guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken and Wild Rice Soup Recipe stores well in the fridge for up to four days. Keep it in an airtight container to maintain the soup’s fresh flavors and textures. Give it a good stir before reheating, as the rice tends to settle at the bottom.
Freezing
You can freeze the soup, but because of the cream and wild rice, the texture may change slightly upon thawing. For best results, freeze in individual portions inside airtight, freezer-safe containers for up to two months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your soup slowly over low to medium heat on the stovetop, stirring often to prevent sticking and promote even warming. If the soup thickens too much during reheating, simply add a splash of broth or water to loosen it back up. Avoid microwaving if possible to preserve texture.
FAQs
Can I use pre-cooked chicken instead of raw chicken breasts?
Absolutely! Using rotisserie or leftover cooked chicken is a great shortcut that saves time. Just add the shredded or chopped pre-cooked chicken during the final simmering step to heat through without overcooking.
What is the best type of wild rice to use?
Look for whole grain wild rice for the best chew and nuttiness. Rinsing it before cooking helps remove any debris, and using uncooked rice ensures it fully absorbs all the delicious soup flavors as it simmers.
Can I substitute the cream of mushroom soup for a homemade alternative?
Definitely! A simple homemade roux with mushrooms and cream creates a fresh, wholesome version if you prefer to avoid canned soup. This adds an extra touch of richness and lets you control the ingredients perfectly.
My soup turned out too thick—how do I fix it?
No worries! Gently stir in small amounts of additional chicken broth, water, or milk until you reach your preferred consistency. Warm it up gently after adjusting to blend the flavors again.
Is there a vegetarian version of this soup?
While this particular recipe relies on chicken and bacon for its signature flavor, you can swap chicken broth for vegetable broth and omit the meat for a vegetarian version. Add hearty mushrooms and perhaps some plant-based protein to keep it satisfying.
Final Thoughts
This Creamy Chicken and Wild Rice Soup Recipe is an absolute keeper, perfect for cozy weeks at home or impressing family and friends with minimal fuss. Its soul-warming richness, combined with the contrast of textures, makes it a go-to recipe that you’ll want to return to time and time again. So grab your ingredients, roll up your sleeves, and get ready to delight in one of the best soups your kitchen has ever seen!
Print
Creamy Chicken and Wild Rice Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Creamy Chicken and Wild Rice Soup combines tender chicken, nutty wild rice, fresh vegetables, and crisp bacon in a rich, creamy broth. Perfect for chilly days, this hearty soup features a delicious balance of flavors with sautéed mushrooms, fresh thyme, and a splash of white wine for depth. It’s an ideal make-ahead meal that warms the soul and satisfies the hunger.
Ingredients
Meat and Bacon
- 6 bacon slices, cut into ¼-inch lardons
- 3 chicken breasts (or 3 cups rotisserie chicken meat)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Aromatics
- 4 medium carrots, peeled and cut into 1/8-inch slices
- 2 medium stalks celery, cut into 1/8-inch slices
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 4 ounces fresh button mushrooms, diced
- 1 tablespoon fresh thyme leaves, chopped
Liquids and Others
- 8 cups chicken broth
- 1 cup wild rice, uncooked
- 1¼ cups homemade cream of mushroom soup (or 1 (14.5 ounce) can cream of mushroom soup)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup semi-dry or dry white wine (Chardonnay recommended)
- 1–2 tablespoons olive oil (optional, if needed for sautéing)
Instructions
- Cook the Bacon: Add the bacon lardons to a cold Dutch oven and set the heat to medium. Cook until crispy, then transfer to a paper towel-lined plate to drain. Set aside.
- Remove Excess Fat: Remove all but 2 tablespoons of bacon fat from the pot. Refrigerate the excess bacon fat for future use once it cools.
- Prepare the Chicken: If using raw chicken breasts, season both sides with kosher salt and freshly ground black pepper. Place the breasts in the heated Dutch oven and cook without turning for 2-3 minutes to develop a nice sear. Flip and cook for another 2-3 minutes until the internal temperature reaches 150°F. Remove and cover with foil. (Skip this step if using rotisserie chicken.)
- Sauté Vegetables: Turn heat to medium. Add 1-2 tablespoons olive oil if needed. Add carrots, celery, and onion to the pot and sauté for 2 minutes, stirring often.
- Add Mushrooms and Aromatics: Stir in garlic, mushrooms, and chopped thyme leaves. Sauté for an additional 2-3 minutes until fragrant and soft.
- Deglaze with Wine: Slowly pour in the white wine while scraping the bottom of the pot to release browned bits, enhancing the soup’s flavor.
- Add Broth and Rice: Pour in chicken broth and bring the soup to a boil. Add uncooked wild rice and return to a boil.
- Simmer Soup: Reduce heat to low and simmer uncovered for 30 minutes, allowing rice to cook through.
- Prepare Chicken: While soup simmers, cut cooked chicken breasts into bite-sized pieces.
- Add Cream Soup and Chicken: Stir in cream of mushroom soup, chopped chicken, and half the reserved cooked bacon. Simmer for another 15 minutes or until rice is tender and soup is thickened to your liking.
- Season to Taste: Adjust salt and pepper seasoning as needed.
- Serve: Ladle soup into bowls, sprinkle with remaining crispy bacon, and serve with crusty bread slices.
- Enjoy: Relish this warm, creamy bowl of chicken and wild rice soup.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- Wild rice takes longer to cook than white rice; soaking for a few hours can reduce cooking time.
- Reserve bacon fat for future cooking to enhance flavor in other dishes.
- For a thicker soup, allow it to simmer longer or add a slurry of cornstarch and water.
- Substitute cream of mushroom soup with homemade béchamel sauce mixed with sautéed mushrooms for a fresher taste.
- Chardonnay adds a nice acidity and complements the mushrooms and chicken well.
