Chicken & Wild Rice Soup (Midwest Style)

If you’re craving a cozy, comforting dinner that’s hearty enough for the whole family, this Chicken & Wild Rice Soup is the answer. Packed with tender chicken, earthy wild rice, and a creamy herb-infused broth, this recipe is the ultimate winter comfort food. It’s perfect for cold nights, meal prep lunches, or serving with warm bread on the side. Unlike many soups that can feel too light, this one is filling, flavorful, and easy to customize with your favorite vegetables.

Why You’ll Love This Soup

• Cozy Comfort → Creamy broth, tender chicken, and nutty wild rice.

• Make It Your Own → Add mushrooms (like I did), extra veggies, or swap seasonings.

• Meal Prep Friendly → This soup reheats beautifully for lunch the next day.

• One-Pot Classic → Everything simmers together in a Dutch oven for easy cleanup.

My Take on a Classic

I’ll be honest—I had never made this soup before, so I went down a rabbit hole of research to find the perfect bowl of Chicken & Wild Rice Soup. There are so many versions out there, but I knew I wanted a creamy, earthy, filling soup that still felt fresh.

Here are the changes I made from traditional recipes:

• Used chicken thighs instead of chicken breasts (juicier and more flavor).

• Added white button mushrooms for earthiness.

• Kept the seasoning simple with thyme, marjoram, rosemary, and a pinch of Creole seasoning for subtle warmth.

In the end, my family LOVED it — so I had to share it here!

Ingredients You’ll Need

• 1 cup wild rice (cooked per package instructions)

• 1 cup yellow onion, diced

• 1 cup carrot, quartered

• 1 cup celery, diced

• 1 cup white button mushrooms, thinly sliced

• 7 Tbsp butter, divided

• 3 cloves garlic, minced

• 4 cups chicken stock

• ¼ tsp dried thyme

• ¼ tsp marjoram

• ¼ tsp rosemary

• ¼ tsp Creole seasoning

• Salt & pepper, to taste

• 1 lb boneless, skinless chicken thighs (or breasts)

• ½ cup all-purpose flour

• 1½ cups milk + half & half (½ cup milk + ½ cup half & half or heavy cream)

Optional garnish: freshly chopped parsley, cracked black pepper, or grated parmesan.

Step-By-Step Instructions

Step 1: Sauté the Veggies

In a Dutch oven or large soup pot, melt 1 Tbsp butter over medium-high heat. Add onion, celery, and carrots. Sauté until softened, about 4 minutes. Stir in garlic and cook until fragrant (30 seconds).

Step 2: Build the Base

Stir in thyme, marjoram, rosemary, and Creole seasoning. Pour in the chicken stock and add chicken pieces (I cut thighs in half). Bring to a boil, then reduce to medium heat. Cover and simmer 15–20 minutes, adding mushrooms halfway through.

Step 3: Make the Roux

In a small saucepan, melt the remaining 6 Tbsp butter. Slowly whisk in flour until lightly golden. Gradually whisk in milk and half & half until smooth and slightly thickened. Remove from heat.

Step 4: Combine Everything

Once chicken is cooked through, remove it from the pot. Shred or cube it, then return to the soup. Stir in the roux mixture and add the cooked wild rice. Adjust seasoning with salt and pepper.

Step 5: Serve & Garnish

Serve hot with parsley or parmesan on top. Pair with crusty bread or pumpkin-shaped sourdough rolls for the ultimate winter meal.

Tips for Success

• Rice Timing → Cook wild rice separately and stir it in at the end. This prevents it from soaking up too much broth.

• Make Ahead → This soup thickens in the fridge. When reheating, add a splash of chicken stock or milk to loosen.

• Lighten It Up → Swap half the butter for olive oil and use milk instead of cream for a lighter version.

• Shortcut → Use rotisserie chicken if you’re short on time.

Storage & Freezing

• Fridge → Store in an airtight container up to 4 days.

• Freezer → Freeze without the rice for up to 2 months. Add freshly cooked rice when reheating for best texture.

Pairing Ideas

This soup is a full meal on its own, but here are a few fun sides:

• Homemade sourdough or dinner rolls

• Simple green salad with lemon vinaigrette

• Roasted squash or Brussels sprouts

How to Store Chicken & Wild Rice Soup

One of the best parts about this soup is how well it holds up for leftovers — perfect for easy lunches or another cozy dinner later in the week.

• Refrigerator: Store in an airtight container for up to 3–4 days. The wild rice will continue to absorb liquid as it sits, so you may want to add a splash of chicken stock or milk when reheating.

• Freezer: For best results, freeze the soup without the rice. Rice tends to soak up too much broth and can turn mushy after thawing. Freeze the base soup in airtight containers or freezer bags for up to 2 months, then cook a fresh batch of wild rice and stir it in when reheating.

• Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. If the soup seems too thick, thin it with a little extra chicken stock, milk, or cream until it reaches your preferred consistency.

Can You Can Chicken & Wild Rice Soup?

This is not a good soup for canning. Because it contains cream, milk, and flour, it’s considered a low-acid food that cannot be safely pressure-canned at home. Dairy and thickeners don’t hold up during the canning process, and they can create unsafe conditions for storage.

If you’d like to preserve it, the best option is to freeze the soup (ideally without the rice — then add freshly cooked rice when reheating).

Final Thoughts

This Chicken & Wild Rice Soup quickly became a family favorite in my house. It’s hearty, creamy, and layered with flavor thanks to the herbs, mushrooms, and juicy chicken thighs. If you try it, leave me a comment below or share it with me on Instagram @491westmainst. I’d love to see your version!