cozy Chicken & Wild Rice Soup Recipe

Introduction

Cozy Chicken & Wild Rice Soup is the ultimate comfort bowl for chilly nights — a creamy, hearty soup loaded with tender chicken, nutty wild rice, and savory herbs. This version balances rich, velvety texture with bright aromatics so it feels indulgent without being heavy. Use leftover roasted chicken or poach breasts for easy prep. Ready in about 1 hour (hands-on time ~20 minutes), this soup makes great leftovers and freezes well. For more cozy dinner ideas, see our homepage: Cozy Chicken & Wild Rice Soup.

Servings & time

Serves: 6–8
Prep: 20 minutes
Cook: 40–50 minutes
Total: 60–70 minutes

Ingredients

2 tbsp olive oil or unsalted butter
1 medium yellow onion, finely chopped
2 large carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
8 oz mushrooms (optional), sliced
1 cup wild rice blend (uncooked)
6 cups low-sodium chicken broth
2 bay leaves
1 tsp dried thyme (or 2 sprigs fresh)
1 tsp dried parsley
1½ tsp kosher salt (adjust to taste)
¾ tsp freshly ground black pepper
2 cups cooked, shredded chicken (rotisserie works great)
1 cup half-and-half or ¾ cup heavy cream (for extra richness)
2 tbsp all-purpose flour or 1–2 tbsp cornstarch (for thickening)
2 tbsp chopped fresh parsley and/or chives for garnish
Lemon wedges (optional, to brighten before serving)

Method

Heat oil or butter in a large Dutch oven over medium heat. Add onion, carrots, and celery; sauté until softened, 6–8 minutes. Add garlic and mushrooms and cook 2–3 more minutes until fragrant.
Stir in the wild rice, coating with the vegetables for a minute. Pour in chicken broth, add bay leaves, thyme, parsley, salt, and pepper. Bring to a simmer, cover, and cook until rice is tender (follow package timing for your wild rice blend) — typically 35–45 minutes.
While rice cooks, whisk the flour with 3 tbsp cold water to form a slurry (or mix cornstarch with cold water).
Once rice is tender, remove bay leaves. Stir in shredded chicken and simmer 3–4 minutes to heat through. Reduce heat to low. Slowly stir in the cream or half-and-half. If you prefer a thicker soup, whisk in the slurry and simmer until slightly thickened (2–3 minutes). Avoid boiling after adding cream to prevent curdling.
Taste and adjust seasoning. Finish with chopped parsley or chives and a squeeze of lemon if desired. Serve hot.

Pro tips for the creamiest, most flavorful soup

Use a mix of wild rice and long-grain rice or a packaged wild-rice blend for balanced texture and faster cooking. See a tested creamy method in this Creamy Chicken and Wild Rice Soup for inspiration.
Rotisserie chicken is a time-saver and adds great flavor; otherwise poach breasts in broth, shred, and add back.
For extra depth, sauté the vegetables until lightly caramelized and deglaze the pot with a splash of white wine or dry sherry before adding broth — techniques used in recipes like Chicken and Mushroom Wild Rice Soup can help.
Instant Pot or pressure-cooker methods speed things up; follow trusted steps from an Instant Pot® Chicken and Wild Rice Soup version and add dairy after depressurizing.
Prevent a grainy cream: bring dairy to room temperature and add gently over low heat; do not boil after adding.

Variations

Mushroom & Thyme: Add 8 oz sliced mushrooms and 1 tsp fresh thyme for an earthy take.
Crockpot/Slow-Cooker: Combine veggies, rice, broth, and raw chicken on low 4–6 hours; shred chicken and stir in cream at the end.
Dairy-free: Substitute coconut cream or use a cashew cream; thicken with cornstarch.
Lighter: Use low-fat milk or omit cream and puree a portion of the soup for body.

Serving suggestions

Ladle into warm bowls and top with fresh parsley, cracked black pepper, and an extra drizzle of olive oil.
Serve with crusty bread, warm biscuits, or a simple green salad for a complete meal.
Add a lemon wedge at the table to brighten flavors.

Storage & make-ahead

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently; you may need to thin with a splash of broth or milk.
Freezer: Freeze without cream for up to 3 months. Thaw overnight, reheat, then stir in cream before serving. (Cream-based soups can separate if frozen with dairy.)
Make-ahead tip: Cook rice and keep separate, then combine with the soup when reheating to preserve texture.

Nutrition snapshot (approx. per serving)

Calories: ~350–480 (depends on cream choice and portion)
Protein: ~22–30 g
Fat: ~12–22 g (higher with heavy cream)
Fiber: ~2–4 g

Conclusion

Cozy Chicken & Wild Rice Soup is an easy weeknight hero and a make-ahead crowd-pleaser. Use a wild-rice blend for forgiving texture, add rotisserie chicken to save time, and finish gently with cream for silky body. Try the techniques linked above for tested approaches and timing, then make the recipe your own

Cozy Chicken & Wild Rice Soup