Creamy chicken soup with wild rice and vegetables

Creamy Chicken and Wild Rice Soup Recipe

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This creamy chicken and wild rice soup is a rich and satisfying dish that combines tender chicken, a wild rice blend, and a velvety creamy broth. It’s perfect for a comforting meal on a chilly day.

Jump to Recipe

The recipe features a classic mirepoix of onions, carrots, and celery, sautéed in butter, and is seasoned with thyme, rosemary, sage, and marjoram. The addition of heavy cream and milk creates a hearty soup that is sure to please.

Love Panera’s version of this soup? I have you covered below the main recipe!

Prefer a Crock-Pot or Instant-Pot? I have those versions below the main recipe also!

Comforting Ingredients for a Hearty Soup

This creamy chicken and wild rice soup is a delightful blend of flavors and textures. The base starts with boneless skinless chicken breasts, which are shredded to create tender, bite-sized pieces that meld beautifully with the other ingredients.

A wild rice blend adds a nutty flavor and chewy texture, enhancing the overall experience. The mirepoix of onions, carrots, and celery is sautéed in butter, releasing their natural sweetness and providing a solid foundation for the soup.

Garlic adds an aromatic touch, while herbs like thyme, rosemary, sage, and marjoram infuse the dish with warmth and depth. Each component works together to create a rich and satisfying bowl of comfort.

Creating the Creamy Broth

The creamy broth is the heart of this soup. It begins with a roux made from flour, which thickens the mixture and gives it that velvety texture. Once the vegetables are sautéed, the flour is whisked in, followed by the gradual addition of chicken broth.

As the broth simmers, the flavors meld together, creating a savory base. The final touch comes from pouring in a mixture of milk and heavy cream, which transforms the broth into a luscious, creamy delight.

Seasoning with salt and black pepper ensures that every spoonful is packed with flavor, making it a comforting choice for any meal.

Cooking Process: From Pot to Bowl

To prepare this soup, start by heating a large pot over medium heat. Sauté the shredded chicken until cooked through, then set it aside. In the same pot, add more butter and sauté the mirepoix until softened.

Next, incorporate the garlic and flour, cooking briefly to eliminate any raw taste. Gradually whisk in the chicken broth, bringing the mixture to a simmer. After about ten minutes, stir in the milk and heavy cream, followed by the cooked wild rice and the sautéed chicken.

Reduce the heat to medium-low and allow the soup to simmer until it thickens, letting the flavors develop further. This process is essential for achieving that rich, creamy consistency.

Serving Suggestions for a Cozy Meal

Once the soup is ready, ladle it into rustic bowls for a charming presentation. Garnish with a sprinkle of fresh herbs and a touch of lemon zest to brighten the flavors.

Pairing the soup with a slice of crusty bread makes for a satisfying meal, perfect for chilly days. The combination of textures from the creamy broth and the crunchy bread creates a delightful contrast.

Serving warm, this dish not only nourishes the body but also warms the soul, making it an ideal choice for gatherings or a quiet evening at home.

Storage and Reheating Tips

This creamy chicken and wild rice soup can be stored in the refrigerator for a few days, making it a great option for meal prep. Allow the soup to cool completely before transferring it to an airtight container.

When reheating, it’s best to do so on the stove over medium heat, stirring occasionally. If the soup thickens too much, add a splash of chicken broth or milk to reach the desired consistency.

Enjoying this soup again is like wrapping yourself in a warm blanket, bringing comfort and satisfaction with every bowl.

Variations to Try

While this recipe is delicious as is, there are plenty of ways to customize it. For a healthier twist, consider adding more vegetables such as spinach or kale for added nutrients.

For those who enjoy a bit of spice, a dash of cayenne pepper or red pepper flakes can add a nice kick. Alternatively, experimenting with different herbs can create unique flavor profiles.

Substituting the wild rice blend with other grains, such as quinoa or barley, can also provide a different texture and taste, allowing for endless possibilities in your kitchen.

Hearty Creamy Chicken and Wild Rice Soup

This creamy chicken and wild rice soup is made with boneless skinless chicken breasts, cooked rice, and a variety of aromatic vegetables. The soup takes about 1 hour from start to finish and serves 6 people.

Ingredients

  • 1 lb boneless skinless chicken breasts, shredded
  • 1 cup wild rice blend, prepared according to package instructions
  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon dried marjoram
  • Salt and black pepper to taste
  • Zest of 1 lemon for garnish

Instructions

  1. Prepare the Chicken: In a large pot, heat 2 tablespoons of butter over medium heat. Add the shredded chicken and sauté until cooked through. Remove and set aside.
  2. Sauté Vegetables: In the same pot, add the remaining butter. Sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
  3. Make the Roux: Sprinkle the flour over the sautéed vegetables and whisk to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
  4. Add Broth: Gradually pour in the chicken broth while whisking to prevent lumps. Bring to a simmer and cook for 10 minutes.
  5. Add Creaminess: Stir in the milk and heavy cream, then add the cooked wild rice, shredded chicken, thyme, rosemary, sage, and marjoram. Season with salt and black pepper to taste.
  6. Simmer: Reduce heat to medium-low and simmer until the soup is thickened and flavors meld, about 15-20 minutes.
  7. Serve: Ladle the soup into bowls, garnish with lemon zest, and serve warm.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Nutrition Information

  • Servings: 6 bowls
  • Calories: 350kcal
  • Fat: 20g
  • Protein: 25g
  • Carbohydrates: 25g

Copycat Panera Chicken and Wild Rice Soup

This creamy chicken and wild rice soup is inspired by Panera Bread’s classic recipe. It features tender chicken, a hearty wild rice blend, finely diced vegetables, and a rich, mildly seasoned cream base. The soup takes about 1 hour from start to finish and serves 6 people.

Ingredients

  • 1 lb boneless skinless chicken breasts, cooked and shredded
  • 1 cup wild rice blend, cooked according to package instructions
  • 6 tablespoons butter
  • 1 medium onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth
  • 2 cups half-and-half
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground white pepper
  • Salt to taste

Instructions

  1. Cook the Chicken: If not already cooked, poach or bake the chicken breasts until fully cooked. Shred and set aside.
  2. Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until very soft, about 8–10 minutes. Add the garlic and cook for 30 seconds.
  3. Make the Roux: Sprinkle the flour over the vegetables and stir continuously for 2–3 minutes until lightly golden.
  4. Add Broth: Slowly whisk in the chicken broth, stirring constantly to prevent lumps. Bring to a gentle simmer.
  5. Add Creaminess: Stir in the half-and-half, poultry seasoning, thyme, white pepper, and salt. Continue simmering until slightly thickened, about 10 minutes.
  6. Finish the Soup: Add the cooked wild rice and shredded chicken. Reduce heat to low and simmer for 10–15 minutes until the soup is thick, creamy, and well blended.
  7. Serve: Taste and adjust seasoning as needed. Serve hot, just like the Panera favorite.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Nutrition Information

  • Servings: 6 bowls
  • Calories: 390kcal
  • Fat: 24g
  • Protein: 26g
  • Carbohydrates: 28g

Crock-Pot Creamy Chicken and Wild Rice Soup

This slow cooker version of creamy chicken and wild rice soup delivers the same rich, comforting flavors with minimal hands-on time. Perfect for busy days, it serves 6 people.

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1 cup wild rice blend, uncooked
  • 4 tablespoons butter
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon dried marjoram
  • Salt and black pepper to taste

Instructions

  1. Add Ingredients: Place chicken, wild rice, onion, carrots, celery, garlic, broth, butter, and seasonings into the Crock-Pot.
  2. Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until rice is tender and chicken is cooked.
  3. Shred Chicken: Remove chicken, shred, and return to the slow cooker.
  4. Thicken Soup: Whisk milk, heavy cream, and flour together. Stir into the Crock-Pot.
  5. Finish: Cook on HIGH for an additional 30 minutes until thickened. Adjust seasoning and serve warm.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 6–7 hours
  • Total Time: 6 hours 15 minutes

Nutrition Information

  • Servings: 6 bowls
  • Calories: 360kcal
  • Fat: 21g
  • Protein: 26g
  • Carbohydrates: 26g

Instant Pot Creamy Chicken and Wild Rice Soup

This Instant Pot version keeps all the creamy comfort of the original recipe while cutting the cooking time significantly. It serves 6 people.

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1 cup wild rice blend, uncooked
  • 4 tablespoons butter
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon dried marjoram
  • Salt and black pepper to taste

Instructions

  1. Sauté Vegetables: Set Instant Pot to SAUTÉ. Melt butter, then cook onion, carrots, and celery until softened. Add garlic and cook 30 seconds.
  2. Add Ingredients: Add chicken, wild rice, broth, thyme, rosemary, sage, marjoram, salt, and pepper.
  3. Pressure Cook: Seal lid and cook on HIGH pressure for 25 minutes. Allow a 10-minute natural release, then quick release remaining pressure.
  4. Shred Chicken: Remove chicken, shred, and return to the pot.
  5. Thicken Soup: Whisk milk, cream, and flour together. Stir into soup.
  6. Finish: Select SAUTÉ and cook for 5–8 minutes, stirring, until soup thickens. Adjust seasoning and serve.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes

Nutrition Information

  • Servings: 6 bowls
  • Calories: 360kcal
  • Fat: 21g
  • Protein: 26g
  • Carbohydrates: 26g
Jeff Campbell
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