This CHICKEN & WILD RICE SOUP is hearty, comforting, and packed with flavor—perfect for cozy evenings or chilly days. With tender chicken, earthy wild rice, and a creamy broth infused with aromatic herbs, it’s a dish that feels both nourishing and indulgent.
Chicken & Wild Rice Soup holds a special place in my kitchen because it’s my wife’s absolute favorite. Whenever the weather starts to cool down, she’s quick to request a warm bowl of this comforting classic. Wanting to make her something that felt like a hug in a bowl, I set out to find the perfect recipe. After plenty of trial and error, I landed on this version, which balances hearty ingredients with a creamy, flavorful broth.
What I love about this soup is how simple yet satisfying it is. The combination of tender chicken, earthy wild rice, and aromatic vegetables makes it feel wholesome and nourishing, while the touch of cream and herbs adds just the right amount of indulgence. It’s the kind of recipe that fills the house with incredible smells as it cooks, making it hard to wait for that first spoonful. One secret ingredient that really elevates this dish is fish sauce—it might sound unusual, but just a tablespoon or two adds incredible depth of flavor and a subtle umami that ties everything together beautifully.
Finding the right balance in this recipe was key. Wild rice can take a little longer to cook, but its nutty flavor and chewy texture make it worth the wait. And of course, I didn’t forget to include the creamy finish that my wife loves so much—it’s what makes the soup feel truly special. The fish sauce was a surprising addition even to us, but it turned out to be the game-changer, giving the soup a restaurant-quality depth without overpowering any of the other flavors.
This soup has become a staple in our home, and I hope it becomes one in yours too. Whether you’re making it for a cozy dinner or meal-prepping for the week, it’s a dish that always hits the spot. Give it a try, and don’t forget to share it with someone you love—it’s even better when enjoyed together.
IN THIS RECIPE...
What do I need to make this recipe?
- CHICKEN: Using boneless, skinless chicken breast keeps the soup light and tender, while allowing the rich flavors of the broth to shine. You can also use chicken thighs for a more robust flavor or leftover rotisserie chicken for convenience.
- WILD RICE: Wild rice brings a nutty, earthy flavor and a chewy texture that makes the soup hearty and satisfying. It’s worth the slightly longer cook time for the unique flavor it adds to the dish.
- CARROTS, CELERY, & ONION: These classic aromatics, often called a mirepoix, are the backbone of the soup, creating a flavorful base that complements the other ingredients. Their natural sweetness balances the savory broth perfectly.
- GARLIC & HERBS (THYME & SAGE): Garlic, thyme, and sage add warmth and depth to the soup, creating a comforting and aromatic flavor profile. Dried herbs work beautifully here, but fresh herbs can be used for an extra burst of flavor.
- CHICKEN BROTH: A good-quality, chicken broth is essential for creating a flavorful base. Our favorite is this chicken bone broth concentrate by Zoup that you can find here!
- HEAVY CREAM:A small amount of heavy cream gives the soup a luscious, creamy finish without making it overly rich. For a lighter option, you can substitute with half-and-half or coconut milk.
- FISH SAUCE: Our secret ingredient, fish sauce, adds a subtle umami depth that enhances the savory flavors of the broth. It might seem unconventional, but it’s a game-changer for elevating the soup’s overall flavor.
- KOSHER SALT & BLACK PEPPER: Seasoning the soup throughout the cooking process ensures all the ingredients are perfectly balanced. Adjust to taste at the end to make the flavors pop.
Step-by-Step Instructions
1. SAUTÉ THE AROMATICS
Start by melting butter or heating oil in a large pot or Dutch oven over medium-high heat. Once the butter has melted and starts to foam (or the oil shimmers), add the onions, carrots, celery, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Sprinkle in ½ teaspoon of kosher salt and ¼ teaspoon of black pepper while they cook to begin layering the flavors. If the garlic starts to brown too quickly, reduce the heat slightly to avoid burning.
2. ADD THE FLOUR
Sprinkle the all-purpose flour evenly over the sautéed vegetables and stir constantly for about 1 minute. This step thickens the soup and gives it a rich, creamy texture. Be sure to cook the flour long enough to eliminate any raw flavor, but keep an eye on it to prevent sticking. If you prefer a gluten-free option, you can use cornstarch or skip this step entirely for a lighter broth.
3. ADD THE BROTH & RICE
Gradually pour in the chicken broth, stirring as you go to ensure the flour is fully incorporated and no lumps remain. Add the rinsed and drained wild rice along with the dried thyme and sage. Stir well to distribute the rice and seasonings evenly. The wild rice may take some time to cook, but its nutty flavor and chewy texture are worth it.
4. COOK THE CHICKEN & RICE
Place the chicken breasts directly into the pot, ensuring they are submerged in the broth. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cover the pot. Let the soup simmer for the amount of time indicated on your wild rice package, typically around 35-45 minutes. Stir every 5-7 minutes to prevent the rice from sticking to the bottom of the pot. After 10-12 minutes, check the chicken—it should be cooked through and reach an internal temperature of 165°F. Remove the chicken from the pot and set it aside.
5. SHRED THE CHICKEN
While the rice continues to cook, shred or dice the chicken into bite-sized pieces. Use two forks to shred it for a tender texture or a knife if you prefer neat, uniform pieces. This step can be done quickly, and the chicken will absorb the flavors of the soup when it’s added back later.
6.FINISH THE SOUP
Once the rice is fully cooked and tender, stir the shredded chicken back into the pot. Add the heavy cream and fish sauce, stirring until well combined. The heavy cream gives the soup its signature creamy finish, while the fish sauce adds a subtle depth of flavor. Taste the soup and adjust the seasoning with additional kosher salt and black pepper, if needed.
7. SERVE & ENJOY!
Ladle the soup into bowls and serve it warm. For a garnish, you can sprinkle a bit of freshly chopped parsley or thyme on top for a pop of color. Pair it with crusty bread or a side salad for a complete meal. This soup is perfect for cozy nights and makes fantastic leftovers.
Tips For Success
- Stir the soup frequently while it cooks to prevent the rice from sticking to the bottom of the pot.
- Don’t skip rinsing the wild rice—it helps remove excess starch, keeping the soup from becoming too thick or gummy.
- If the soup thickens too much as it cools, simply add a splash of broth or water when reheating to restore the consistency.
Related Recipes
Chicken and Wild Rice Soup
Ingredients
- ½ stick unsalted butter or neutral oil
- 4 large carrots peeled and chopped
- 2 celery stalks chopped
- 1 yellow or sweet onion diced
- 4 garlic cloves crushed or minced
- ¼ cup all-purpose flour
- 1 cup uncooked wild rice rinsed and drained
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 pound chicken breast
- ¼ cup heavy cream
- 1-2 tablespoons fish sauce optional
- kosher salt to taste
- black pepper to taste
Instructions
- Melt butter or oil in a large pot or Dutch oven over medium-high heat. Add onions, carrots, celery, and garlic and sauté for 5-7 minutes, stirring occasionally, until translucent and softened slightly. Season with ½ teaspoon of salt and ¼ teaspoon black pepper while the vegetables cook. Season with additional salt and pepper. Slowly add in the flour and sauté for 1 minute while stirring (see notes).½ stick unsalted butter, 4 large carrots, 2 celery stalks, 1 yellow or sweet onion, 4 garlic cloves, ¼ cup all-purpose flour
- Gradually pour in the chicken broth. Add the wild rice, dried thyme, dried sage, and chicken breast and stir to combine.1 cup uncooked wild rice, 8 cups low-sodium chicken broth, 1 teaspoon dried thyme, ½ teaspoon dried sage, 1 pound chicken breast
- Bring the entire mixture to a simmer, reduce to medium-low heat, and cover. Cook for the indicated amount of time on your package of wild rice. After about 10-12 minutes, once the chicken is cooked through, remove it from the pot and then continue cooking the entire mixture for the necessary amount of time. Remember to stir every 5-7 minutes to ensure the soup doesn't stick or burn on the bottom.
- While the rice is cooking, dice or shred the chicken into bite-sized pieces. Once the rice is cooked, stir the chicken back into the soup.
- Stir in the heavy cream and fish sauce and taste for seasoning. Add kosher salt and black pepper to taste.1-2 tablespoons fish sauce, ¼ cup heavy cream, kosher salt, black pepper
- Serve warm and enjoy!
Notes
- You can add 1-2 tablespoons of chicken broth along with the flour to help avoid clumps later.