Chicken and Wild Rice Soup

There’s nothing more cozy than a warm bowl of this creamy Chicken and Wild Rice Soup on a chilly day. Made with love and a few simple shortcuts (like rotisserie chicken), a pot of homemade chicken soup is ready for the table in about 30 minutes. Serve the comfort food classic with a side of buttermilk biscuits, 3-ingredient sour cream muffins, or a loaf of crusty bread!

Panera Chicken and Wild Rice Soup

The cream of chicken and wild rice soup at Panera Bread is such a great dish — but it’s only served on Saturday, Sunday, Tuesday, and Thursday. This easy copycat recipe comes together as quickly as you can get to the restaurant — and it’s available any night of the week! The simple combination of chicken, wild rice, mushrooms, celery, onion, garlic, and herbs in a creamy broth is a satisfying, wholesome meal that the whole family will enjoy.

Ingredients

This is just a quick overview of the ingredients that you’ll need for a pot of creamy chicken and wild rice soup. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Butter and olive oil: to sauté the vegetables. The fat also combines with the flour to make the roux that thickens the broth.
• Onion, mushrooms, celery, and garlic: aromatics that flavor the soup, add nutrients, and give the dish great texture.
• All-purpose flour: combines with the butter and olive oil to make the roux that thickens the broth.
• Thyme, salt, and pepper: simple seasonings that give the soup great flavor. Taste and season as you go, since the total amount of salt necessary will depend on personal preference, as well as on the saltiness of the broth that you use.
• Chicken broth: the base of the soup. Use homemade stock or homemade broth if available, or a high-quality store-bought brand. Start with a low-sodium variety if you don’t want your soup too salty.
• Chicken: I like the convenience of store-bought rotisserie shredded chicken for this recipe, but you have other options as well. See my notes below for those suggestions.
• Cooked wild rice: for the most flavor, use a package of rice that’s prepared with the seasoning packet. I like pouches of microwaveable Uncle Ben’s Wild Rice for a shortcut, or you can prepare a box of the classic wild rice blend.
• Half-and-half cream or heavy cream: gives the soup a rich, creamy texture and flavor.

The Best Chicken to Use

You’ll need a total of 4 cups of cooked, shredded (or diced) chicken for this soup — more or less. There’s some flexibility there, so if you have more chicken on hand, feel free to toss it into the pot! I prefer the convenience of a store-bought rotisserie chicken when I need a meal on the table quickly, but you have some other options, too. Pick whichever works best for you and your schedule:

• Rotisserie Chicken: one large store-bought rotisserie chicken should yield approximately 3-4 cups of shredded meat — a perfect amount for this recipe. You might need two chickens if they’re small.
• Whole Chicken and Homemade Broth from Scratch: make a homemade chicken noodle soup from scratch by cooking your own whole chicken (as I show you in this recipe). Use the meat and the broth from the whole chicken for this soup. You’ll need to allow plenty of extra time for that prep work.
• Boneless, Skinless Chicken Breast or Chicken Thighs: Instead of cooking a whole chicken or buying a rotisserie chicken, you can boil boneless skinless chicken breasts or boneless skinless chicken thighs to use in this recipe. You’ll need about 2 lbs. of raw boneless, skinless chicken breasts or thighs to equal approximately 4 cups of cooked, shredded meat. Boil the chicken in water until cooked through (about 15-18 minutes), then shred with two forks or dice before using in the soup.

The Wild Rice Mixture

For the best flavor, use cooked wild rice that’s prepared with a seasoning mix. Good options include two pouches of Uncle Ben’s Ready Rice Long Grain and Wild Rice (cooked according to package instructions) or 1 box of Uncle Ben’s Long Grain and Wild Rice Original Recipe (prepared according to package instructions).

How to Make Creamy Chicken and Wild Rice Soup

Thanks to shortcuts like microwaveable wild rice and a store-bought rotisserie chicken, this homemade soup is on the table in about 30 minutes!

1. Melt butter and olive oil in a Dutch oven or other large pot over medium heat.
2. Sauté the mushrooms, onion, celery and garlic in the butter and olive oil until tender.
3. Stir in the flour, thyme, salt, and pepper until blended, then cook for 1 minute.
4. Slowly add the broth. Bring to a boil and cook, stirring with a whisk, for 2 minutes (or until thickened).
5. Reduce the heat to low, and then add the chicken, the cooked rice, and the half-and-half.
6. Stir the soup over low heat, just until it’s warmed through — be careful not to let it boil. Finally, season with salt and pepper (to taste), and serve!
7. Garnish each bowl with fresh parsley or fresh thyme, if desired.

What to Serve with this Chicken Wild Rice Soup Recipe

There are plenty of easy sides that go well with this soup. Here are a few options to get you started:

• House Salad with Candied Pecans, Green Salad with Red Wine Vinaigrette, a Classic Caesar Salad, or a Wedge Salad
• Flaky Buttermilk Biscuits, 3-Ingredient Biscuits, Sweet Potato Biscuits, Cheese Biscuits or Drop Biscuits
• Fluffy Bakery-Style Corn Muffins, Skillet Cornbread, Corn Sticks, or Honey Cornbread
• Pumpkin Bread or Pumpkin Muffins
• 3-Ingredient Sour Cream Muffins
• Cranberry Orange Bread or Cranberry Muffins
• Cheddar Chive Beer Bread (No Yeast, No Knead)
• Homemade Crescent Rolls or Soft Dinner Rolls
• A loaf of crusty Dutch Oven Bread or French Baguette (just like you get with your soup at Panera!)

Storage

• The leftover soup will stay fresh in an airtight container in the refrigerator for 3-4 days.
• How to Reheat: Place the soup in a saucepan over low heat. Warm just until heated through — be careful not to let the soup boil or the cream may curdle.
• Can chicken and wild rice soup be frozen? I do not recommend freezing this soup. When thawed, the cream in the broth may “break,” giving the soup an odd texture. Dairy-based soups just aren’t very freezer friendly!

Recipe Variations

• Panera’s version of Cream of Chicken and Wild Rice soup includes carrots rather than mushrooms. Feel free to omit the mushrooms in this recipe and substitute with 2 large carrots that have been peeled and diced.
• Mix up the herbs and use your favorites. In addition to the thyme, good options include rosemary, parsley, sage, and chives. One to two bay leaves would be great.
• Use leftover turkey in this recipe instead of the chicken. It’s a great way to take advantage of Thanksgiving leftovers.
• If you prefer a chicken and wild rice soup that’s dairy free and has no cream, try this recipe (just swap the turkey out and use chicken instead). That’s a healthy chicken wild rice soup!
• Cooking for a smaller family? This recipe yields about 12 cups of soup. To serve a smaller group, cut all of the ingredients in half. The rest of the instructions remain the same.

Tips for the Best Chicken and Wild Rice Soup Recipe

• Use half-and-half or heavy cream for the best flavor and texture. I do not recommend substituting with milk.
• Allow the half-and-half or cream to come to room temperature before you add it to the hot soup. Cold cream is more likely to curdle or separate when it hits the hot mixture.
• Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well.
• Garnish each bowl with fresh herbs like parsley or thyme for a pop of color and a bright touch.

More Soup Recipes to Try

• Easy Chicken Noodle Soup
• Lemon Chicken Soup with Orzo
• Crockpot Potato Soup
• Cheeseburger Soup
• Chicken Vegetable Soup
• Leftover Turkey Soup with Wild Rice
• Creamy Chicken and Wild Rice Soup
• Old-Fashioned Chicken and Dumpling Soup
• Chicken Gnocchi Soup
• Slow Cooker Chicken Tortilla Soup
• Farmhouse Chicken and Rice Soup
• Chicken Tortellini Soup

Chicken and Wild Rice Soup

5 from 6 votes

Prep: 10 minutes minutes

Cook: 20 minutes minutes

0 minutes minutes

Total: 30 minutes minutes

Servings 12 cups

Calories 210.3 kcal

There's nothing more cozy than a warm bowl of this creamy Chicken and Wild Rice Soup on a chilly day! Best of all, it's ready in about 30 minutes.

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Ingredients

  

1x2x3x

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, diced
• 8 ounces sliced fresh mushrooms
• ½ cup diced celery (about 1 large stalk)
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 cups chicken broth (plus 1-2 cups extra to thin the soup, if necessary)
• 4 cups cooked, diced chicken
• 3-4 cups cooked wild rice (prepared with the seasoning mix) (such as a box of Uncle Ben's Long Grain & Wild Rice Original recipe, or 2 microwaveable pouches of Uncle Ben's Ready Rice Long Grain & Wild Rice)
• 2 cups half-and-half or heavy cream, at room temperature

Instructions

• In a large Dutch oven, heat butter and olive oil over medium heat until the butter melts.
• Add the mushrooms, onion, celery, and garlic. Sauté the vegetables until the onions are translucent, about 5-7 minutes.
• Stir in the flour, thyme, salt, and pepper. Cook for 1 minute, stirring constantly.
• Gradually add the broth, stirring constantly. Bring to a boil. Once the liquid boils, cook and stir for 2 minutes, or until slightly thickened.
• Reduce the heat to low. Add the cooked chicken, cooked rice, and half-and-half or heavy cream. Stir over low heat, just until warmed through (do not boil). Taste and season with additional salt and pepper, if necessary.

Notes

• Use half-and-half or heavy cream for the best flavor and texture. I do not recommend substituting with milk.
• Allow the half-and-half or cream to come to room temperature before you add it to the hot soup. Cold cream is more likely to curdle or separate when it hits the hot mixture.
• Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well.
• Garnish each bowl with fresh herbs like parsley or thyme for a pop of color and a bright touch.

Nutrition

Serving: 1cupCalories: 210.3kcalCarbohydrates: 17.3gProtein: 14.6gFat: 8.2gSaturated Fat: 3.3gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.7gCholesterol: 39.5mgSodium: 711.4mgPotassium: 395.5mgFiber: 1.4gSugar: 2.2g

Keyword: chicken and wild rice soup, cream of chicken and wild rice soup, creamy chicken and wild rice soup

Course: Lunch or Dinner

Cuisine: American

Author: Blair Lonergan

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This recipe was originally published in November, 2019. The photos were updated in January, 2022.