There's something about the first really chilly stretch of fall that makes me want to abandon every dinner plan I've made and put a big pot of soup on the stove instead.
Maybe it's the colder evenings, the shorter days, or the fact that soup requires very little effort once everything is in the pot. Whatever the reason, I'm fully embracing soup season.
And while I love a good classic chicken noodle, there's something especially comforting about a creamy chicken and wild rice soup. It's hearty enough to count as dinner, full of vegetables, and even better with a big piece of crusty bread on the side.
It's also one of those meals that makes the house smell wonderful while it's cooking, which is always a bonus.
This version uses simple ingredients, doesn't require anything particularly fancy, and makes enough for leftovers. Because if I'm going to spend time making soup, I'd prefer not to have to cook again the next day.
Creamy Chicken & Wild Rice Soup
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: Approximately 1 hour 15 minutes
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and diced
3 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon black pepper
½ teaspoon salt, plus more to taste
¾ cup uncooked wild rice blend (not instant)
6 cups chicken broth, preferably low sodium
2 cups cooked, shredded chicken (rotisserie chicken works beautifully)
¼ cup all-purpose flour
1 cup whole milk
1 cup heavy cream
1 tablespoon fresh lemon juice (optional)
Fresh parsley, for serving
Instructions
1. Start with the vegetables.
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of butter and the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for approximately 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic, thyme, rosemary, sage, salt, and pepper. Stir for another minute until everything smells wonderful.
2. Add the rice and broth.
Pour in the chicken broth and add the uncooked wild rice blend. Give everything a good stir, bring the soup to a gentle boil, then reduce the heat to low.
Cover and simmer for approximately 40–50 minutes, or until the rice is tender. Cooking times can vary depending on the blend you're using, so check the package and test the rice as it cooks.
3. Make it creamy.
Once the rice is tender, melt the remaining tablespoon of butter in a small saucepan over medium-low heat. Whisk in the flour and cook for about one minute, stirring constantly.
Slowly add the milk, whisking until smooth, then add the cream. Continue stirring for 3–5 minutes until the mixture begins to thicken slightly.
4. Bring everything together.
Pour the creamy mixture into the soup pot and stir well. Add the shredded chicken and simmer gently for another 5–10 minutes, until the chicken is heated through and the soup has thickened.
If the soup becomes too thick, add a little extra chicken broth until it reaches your preferred consistency.
Taste and adjust the seasoning. A small squeeze of fresh lemon juice at the end helps brighten everything up.
5. Serve and enjoy.
Ladle into bowls, sprinkle with fresh parsley, and serve with crusty bread or warm dinner rolls.
And if you're anything like me, make sure there's enough bread to soak up the last little bit at the bottom of the bowl.
A Few Helpful Tips
Make it even easier: A store-bought rotisserie chicken is perfect for this recipe. It saves time, adds great flavour, and means one less thing to cook.
Want more vegetables? Mushrooms are a lovely addition. Slice them and cook them with the onions, carrots, and celery. You can also stir in a handful of spinach toward the end.
Prefer a lighter soup? Replace the heavy cream with additional whole milk. The soup won't be quite as rich, but it'll still be delicious.
Using a different rice? Wild rice blends vary quite a bit in cooking time and how much liquid they absorb. Avoid instant rice for this version, and adjust the simmering time as needed.
Storing Leftovers
This soup keeps well in an airtight container in the refrigerator for up to 3–4 days. The rice will continue absorbing liquid as it sits, so you'll likely need to add a splash of broth or milk when reheating.
Warm it gently on the stove over medium-low heat, stirring occasionally, until heated through.
If you're planning to freeze it, I'd recommend freezing the soup before adding the milk and cream. Dairy-based soups can sometimes separate when thawed, so adding the creamy ingredients fresh gives you a better result.
The Best Part About Soup Season
I love meals that don't require a complicated plan, an overflowing grocery cart, or an entire evening in the kitchen.
A pot of soup simmering on the stove, some good bread, and everyone finding their way to the table is pretty much my idea of a perfect fall dinner.
And if there's enough left for lunch tomorrow? Even better.
Enjoy!
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