close up photo of chicken and wild rice soup with carrots and fresh herbs

Creamy Chicken and Wild Rice Soup

Creamy chicken wild rice soup with hearty vegetables and seasoned just right.
Course dinner
Cuisine American
Keyword chicken wild rice soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 304kcal
Author Amy K


  • 2 tbs butter and/or olive oil
  • 4 carrots roughly chopped
  • 2 stalks celery chopped
  • 1/2 large onion
  • 5 gloves of garlic minced
  • 4 cups chicken stock preferably homemade bone broth
  • 2 cups whole milk or half & half
  • 1-2 cup shredded chicken
  • 2 cups cooked wild rice
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 tsp parsley
  • 1 bay leaf
  • salt to taste


  • In a large soup pot, add butter and/or oil, celery, and onions. Cook until soft.
  • Stir in chopped carrots, garlic, thyme, rosemary, parsley, and a bay leaf and cook for 1-2 minutes more.
  • Add in chicken stock, let soup come to a boil, and cook for 20 minutes.
  • Reduce heat and stir in cream, cooked rice, and chicken, and simmer for 10 more minutes watching carefully so that it doesn't over boil.
  • Place leftover soup in the fridge.


Serving: 1g | Calories: 304kcal | Carbohydrates: 25g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 350mg | Potassium: 534mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5380IU | Vitamin C: 3.5mg | Calcium: 118mg | Iron: 1.3mg