There’s just something about a big pot of homemade chicken and wild rice soup that feels like a hug in a bowl. It’s cozy, creamy, full of flavor, and one of those recipes I love making when the weather gets chilly or I just want something comforting for dinner.

This version is made with tender chicken, a hearty wild rice blend, carrots, celery, and onion, all simmered in a creamy, buttery broth with plenty of poultry seasoning. It has that classic chicken and wild rice soup flavor, but it’s easy enough to make on a weeknight, especially if you use leftover chicken or a rotisserie chicken to save time.

I also love using a wild rice blend that comes with a seasoning packet. It adds so much extra flavor to the soup without needing a ton of additional ingredients. And since we’re using gluten-free flour to thicken the broth, this recipe is a great option if you’re looking for a cozy gluten-free comfort food dinner. Just double-check your rice blend, seasoning packet, and broth to make sure they’re gluten-free, too.

Serve it with your favorite crusty bread or a simple side salad, and you’ve got a delicious, filling meal the whole family can enjoy.

Why You’ll Love This Chicken and Wild Rice Soup

• Classic comfort food: Creamy broth, tender chicken, and hearty wild rice make this soup extra satisfying.
• Easy to make: Using already-cooked chicken and rice cuts down on prep time.
• Naturally hearty: Chicken and wild rice make this a filling meal that works for lunch or dinner.
• Gluten-free friendly: Gluten-free flour helps thicken the soup without sacrificing that creamy texture.
• Great for leftovers: The flavors come together beautifully, making this a great recipe to prep ahead for busy days.

Ingredients You’ll Need

• Cooked wild rice blend: You’ll need 2 cups of cooked wild rice. I recommend using a blend with a seasoning packet for extra flavor.
• Onion: One diced onion creates the flavorful base for the soup.
• Celery: Adds a little texture and classic chicken soup flavor.
• Carrots: Bring a touch of sweetness and color to the broth.
• Butter: Helps sauté the vegetables and creates the base for the creamy soup.
• Garlic: Three cloves add plenty of savory flavor.
• Poultry seasoning: The perfect blend of herbs for that classic homemade chicken soup taste.
• Salt and pepper: Season to taste.
• Gluten-free flour: Helps thicken the broth into a creamy, comforting soup.
• Chicken broth: Forms the base of the soup. Use a good-quality broth for the best flavor.
• Cooked chicken: Shredded or diced chicken both work great. Rotisserie chicken is an easy shortcut.
• Heavy cream and whole milk: These make the broth rich, creamy, and delicious.

How to Make Creamy Chicken and Wild Rice Soup

1. Cook the vegetables.

Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.

2. Add the seasonings and flour.

Stir in the poultry seasoning, salt, and pepper. Sprinkle the gluten-free flour over the vegetables and stir well to coat everything. Cook for about 1–2 minutes to get rid of the raw flour taste.

3. Slowly add the chicken broth.

Gradually pour in the chicken broth, stirring as you go to help prevent lumps from forming. Bring the mixture to a gentle simmer and cook for about 5–10 minutes, until the vegetables are tender and the broth begins to thicken.

4. Add the chicken and wild rice.

Stir in the cooked chicken and cooked wild rice blend. Let everything simmer together for another 5 minutes so the flavors can come together.

5. Make it creamy.

Reduce the heat to low and stir in the heavy cream and whole milk. Warm gently for a few minutes until everything is heated through. Avoid bringing the soup to a rapid boil after adding the dairy.

6. Season and serve.

Taste the soup and add more salt, pepper, or poultry seasoning as needed. Ladle into bowls and enjoy!

Tips for the Best Chicken and Wild Rice Soup

• Use cooked chicken to save time. Rotisserie chicken or leftover roasted chicken works perfectly in this recipe.
• Don’t skip sautéing the vegetables. Cooking the onion, celery, and carrots in butter first builds a flavorful base for the soup.
• Add the flour before the broth. Stirring the flour into the butter and vegetables helps create a thicker, smooth, creamy consistency.
• Choose a flavorful wild rice blend. A blend with a seasoning packet adds extra depth and makes this recipe even easier.
• Adjust the thickness as needed. If the soup gets too thick, add a splash of chicken broth or milk. If you prefer a thicker soup, let it simmer a little longer before adding the cream and milk.
• Season at the end. Depending on your broth and rice seasoning packet, you may need more or less salt.

How to Store and Reheat

Refrigerator: Store leftover soup in an airtight container in the refrigerator for 3–4 days.

Reheating: Warm the soup in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or milk if it has thickened in the fridge.

Freezing: I don’t recommend serving this soup due to the rice and creamy texture!

What to Serve with Chicken and Wild Rice Soup

This soup is hearty enough to enjoy on its own, but it’s also delicious with a few simple sides:

• Gluten-free crusty bread or dinner rolls
• A simple green salad
• Roasted broccoli or green beans
• Garlic bread

It’s also perfect for meal prep. Make a pot at the beginning of the week and portion it into individual containers for easy lunches and dinners.

My favorite shortcut: Keep cooked chicken and wild rice on hand, and this soup comes together with SUPER minimal effort. It’s the perfect cozy meal for a chilly evening or a big batch of weekday lunches.

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