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Packed with flavor and healthy ingredients, this Creamy Chicken and Wild Rice Soup from Well Plated’s new book is one you’ll make again and again!

Watching the success of your friends is a special feeling. Erin, of Well Plated, and I have known each other for well over a decade, coming up in the blogging world together. We have shared so many wonderful memories, traveled together from Utah, California, and beyond and she has always held such a special place in my heart. Now, her SECOND cookbook is out and in the wild, and I am amazed and so proud of all of her hard work. 

I was lovingly provided a copy of her book and dove straight in with little page markers in hand to bookmark which new recipes I would want to make. Soon enough, it was packed and I had to pick just one recipe to start with. My analysis paralysis was in overdrive, because they all look amazing. With the cold winter months setting in, her “Better Than Panera” Creamy Chicken and Wild Rice Soup was where I landed. And it was just what I needed to keep this winter chill at bay. 

Dish Count

Here is the list of dishes you will need to create this recipe. Just so you have all your tools handy and ready to go. And so you know how many dishes you’ll have to wash after. ha! 

  • Dutch Oven
  • Cutting Board
  • Chef’s Knife
  • Liquid Measuring Cup
  • Dry Measuring Cup
  • Measuring Spoons
  • Spatula

Watch the Video!

Chicken and Wild Rice Soup Ingredients

The ingredients for Erin’s soup are simple and easy, with some extra swaps to make this recipe health and packed with more protein and healthy fiber. Keep scrolling to see the FAQ’s to customize this recipe just for yourself! 

The ingredients for this soup are really simple to find, and packed with lots of flavor. If you can, try to make your own chicken broth. Homemade really does taste better! 

  • Extra Virgin Olive OIl
  • Onion
  • Celery
  • Carrots, peeled and diced
  • Salt and Pepper
  • Butter
  • Chicken Breast
  • Wild Rice, or Wild Rice Blend (this is what I used) 
  • Thyme
  • Garlic Cloves
  • Poultry Seasoning
  • White Whole Wheat Flour, or All Purpose Flour
  • Chicken Broth
  • Water
  • Greek Yogurt – you can also use heavy cream, or sour cream
  • Fresh Herbs – Thyme, Chives, Parsley, Dill, for serving

Can I freeze this soup?

Yes, absolutely! I did. Place portions of the soup into airtight containers. I use these Rubbermaid Brilliance containers. They stack beautifully and keep things organized. 

One key thing will be to omit the cream, sour cream or Greek yogurt from the recipe before serving, if possible. Once it freezes and thaws it will break and not remain creamy when warmed back up. It’s best to just wait to add it once it is reheated. 

Can I use leftover chicken or turkey?

Both leftover turkey or chicken are great here. I conveniently had leftover roasted chicken, so I shredded it and used it here. You can make your own chicken, but use whatever is on hand. Homemade is best for any chicken soup.

If you make your chicken or turkey fresh for this recipe, you can either cook the breasts whole and shred them for the soup, or cube the chicken breast and cook it that way. Shredded chicken always provides a nice textural contrast.

How to Make Chicken and Wild Rice Soup Recipe

  1. Heat the oil in a Dutch Oven, or other heavy bottomed pan, over medium heat to medium-high heat. Add in diced chicken breast, and sprinkle with salt (about 1/2 teaspoon). Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Transfer to a plate and refrigerate. 
  2. Reduce the heat to medium-low. To the pan, melt butter. Add in the carrots, celery, onion, and season with remaining salt to taste (about 1/2 teaspoon). Let cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Stir in the garlic, poultry seasoning, and pepper. 
  3. Sprinkle the flour over the top and cook, until the flour is a golden brown, and no dry bits remain. 
  4. Stir in the wild rice, or wild rice blend. Slowly whisk in the chicken broth, stirring as you go to prevent any lumps. Add in the water, and bring the liquid to a boil. Reduce to a simmer. Continue simmering for 40 minutes, stirring occasionally and adjusting the heat as needed.
  5. Stir in the cooked chicken, continuing to simmer until the rice is tender, about 10-15 minutes. Stir to ensure that the rice does not stick to the bottom of the pan. Add in water as needed if the soup is too thick. 
  6. Remove from the heat. In a small bowl, add in the Greek Yogurt. Spoon over a few spoonfuls of the soup broth to thin the yogurt and allow it to steadily come to temperature. This will help it avoid separating. 
  7. Stir the yogurt mixture into the soup. Taste the soup and adjust seasonings as needed. Sprinkle with any additional herbs, serve. 

Make this chicken and wild rice soup gluten free!

The great thing about this recipe is that you can easily make this gluten free. To create a thickener, you can substitute the flour in the roux for a gluten free version, or use a cornstarch slurry blend as a thickener omitting the flour. Rice is naturally gluten free, so that makes it that much easier!

Can I use Chicken thighs in this recipe?

Sure! Use boneless, skinless chicken thighs, cut into chunks in lieu of the chicken breast if you want. 

More Homemade Soup Recipes You’ll Enjoy

Homemade Pumpkin Curry Soup

Sausage Kale and Gnocchi Soup

Indian Lamb and Potato Stew

25 MInute Sweet Potato Chili

40 Clove Roasted Garlic Soup

Tools to Make This Recipe

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Creamy Chicken And Wild Rice Soup

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  • Author: Megan Keno
  • Prep Time: 30 Minutes
  • Cook Time: 1 Hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6–8 servings 1x
  • Category: Soup
  • Method: Cast Iron
  • Cuisine: American
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Ingredients

Units Scale
  • 1 Tbsp Olive Oil
  • 1 pound Boneless, Skinless Chicken Breast, cut into bite sized pieces
  • 1 teaspoon Kosher Salt
  • 4 Tbsp Unsalted Butter
  • 4 Medium Carrots, peeled and diced into 1/2 inches, about 2 cups
  • 3 Celery Stalks, 1/2 inch diced (about 1 1/2 cups)
  • 1 medium Yellow Onion, 1/2 inch diced (about 1 1/2 cups)
  • 3 cloves Garlic, minced.
  • 2 teaspoons Poultry SEasoning
  • 1/4 teaspoon Ground Black Pepper
  • 1/4 cup White Whole Wheat Flour, or All Purpose Flour
  • 1 cup Wild Rice, or Wild Rice Blend
  • 4 cups Low Sodium Chicken Broth (or homemade)
  • 2 cups Water, plus additional as needed.
  • 2/3 cup Full Fat Plain Greek Yogurt (about 5.3 oz container)
  • Herbs for garnish

Instructions

    1. Heat the oil in a Dutch Oven, or other heavy bottomed pan, over medium heat to medium-high heat. Add in diced chicken breast, and sprinkle with salt (about 1/2 teaspoon). Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Transfer to a plate and refrigerate.

    1. Reduce the heat to medium-low. To the pan, melt butter. Add in the carrots, celery, onion, and season with remaining salt to taste (about 1/2 teaspoon). Let cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Stir in the garlic, poultry seasoning, and pepper.

    1. Sprinkle the flour over the top and cook, until the flour is a golden brown, and no dry bits remain.

    1. Stir in the wild rice, or wild rice blend. Slowly whisk in the chicken broth, stirring as you go to prevent any lumps. Add in the water, and bring the liquid to a boil. Reduce to a simmer. Continue simmering for 40 minutes, stirring occasionally and adjusting the heat as needed.

    1. Stir in the cooked chicken, continuing to simmer until the rice is tender, about 10-15 minutes. Stir to ensure that the rice does not stick to the bottom of the pan. Add in water as needed if the soup is too thick.

    1. Remove from the heat. In a small bowl, add in the Greek Yogurt. Spoon over a few spoonfuls of the soup broth to thin the yogurt and allow it to steadily come to temperature. This will help it avoid separating.

    1. Stir the yogurt mixture into the soup. Taste the soup and adjust seasonings as needed. Sprinkle with any additional herbs, serve.

Notes

*you can substitute a cornstarch slurry for thickening if this needs to be made gluten free, omit the flour.

*swap 2-3 cups of shredded store-bought rotisserie chicken for the sauteed chicken breast