Updated: September 5, 2026
This chicken and wild rice soup is one of my favorite soups to make for my family when we’re craving something other than the classic chicken noodle soup. Unlike many chicken wild rice soup recipes, I skip the heavy cream and use a simple butter and flour roux to give the broth body. I’ve tested this soup both ways, and I actually prefer it without the cream! The chicken, Herbs de Provence, vegetables, and nutty wild rice get a chance to shine while still creating a cozy, hearty soup.
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Why This Recipe Works
- No heavy cream needed – This recipe uses a simple butter and flour roux to create a smooth soup broth, without adding heavy cream. I’ve tested it both ways and prefer the lighter, more flavorful broth without it.
- Everything cooks in one pot –The chicken is seared, the vegetables are sautéed, the roux is made, and the soup simmers all in the same Dutch oven. Fewer dishes are always a win!
- Searing the chicken adds more flavor – Browning the seasoned chicken first leaves flavorful browned bits behind in the pot that become part of the broth.
- The seasonings make the difference –Adobo, Herbs de Provence, garlic, and a small splash of soy sauce give this soup plenty of savory flavor.
- It’s great for leftovers –The flavors are even better the next day, making this an easy option for meal prep or a make-ahead dinner.
Ingredients
This chicken and wild rice soup recipe uses simple ingredients. Detailed measurements can be found in the recipe card below.
Chicken
- Boneless, skinless chicken breasts – The main protein for the soup. If you have thicker chicken breasts, slice them in half lengthwise so they cook more quickly and evenly.
- Olive oil – Used to sear the chicken over medium-high heat and create those flavorful browned bits on the bottom of the Dutch oven.
- Adobo seasoning – Adds a savory, garlicky flavor to the chicken before it ever reaches the broth.
- Herbs de Provence – Gives the chicken an earthy, aromatic flavor that carries throughout the entire soup.
- Onion powder – Adds another layer of savory onion flavor.
- Garlic powder – Seasons the chicken and complements the fresh garlic added later.
- Salt and black pepper – Enhances the other seasonings and can be adjusted to taste.
Vegetables
- Sweet onion – Creates the aromatic base of the soup and adds subtle sweetness as it cooks.
- Carrots – Add natural sweetness, color, and texture.
- Celery – Adds a fresh, slightly earthy flavor and is a classic addition to homemade chicken soup.
- Garlic – Adds another layer of savory flavor to the broth.
Soup
- Unsalted butter – Combines with the flour to make the roux that gives the soup its body without using heavy cream.
- All-purpose flour – Thickens the chicken stock just enough to create a rich, velvety broth.
- Chicken stock – Forms the flavorful base of the soup. Keep a little extra nearby since the wild rice will continue absorbing liquid as it cooks.
- Wild rice blend – Adds a nutty flavor and pleasantly chewy texture. Cooking times can vary considerably between blends, so use the package directions as a guide.
- Herbs de Provence – Adding more to the broth reinforces the herb flavor used to season the chicken.
- Soy sauce – My secret ingredient for adding a little extra savory, umami flavor without overpowering the soup.
- Bay leaf – Adds subtle herbal depth while the soup gently simmers.
- Salt and black pepper – Use as needed to balance the finished broth.
Optional Finishes and Garnish
- Fresh parsley – Adds freshness and a pop of color just before serving.
- Fresh lemon juice – Optional, but a small squeeze at the end brightens the flavorful broth and balances its savory flavors.
How to Make Chicken and Wild Rice Soup
One of the best parts about this chicken and wild rice soup is that everything comes together in one Dutch oven. Below you will find step-by-step instructions with photos. Additional details can be found in the printable recipe card below.
STEP 1: Prep and Season the Chicken – Dice the onion, carrots, and celery, mince the garlic, chop the parsley, and rinse and drain the wild rice blend according to the package directions. Clean and pat the chicken breasts dry with paper towels, then season both sides with Adobo seasoning, Herbs de Provence, onion powder, garlic powder, salt, and black pepper.
STEP 2: Sear the Chicken – Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the seasoned chicken and sear for about 4-5 minutes per side, or until golden brown. Transfer the chicken to a clean cutting board or plate, shred or cut it into bite-sized pieces, and set aside.
Tip: If your chicken breasts are particularly thick, slice them in half lengthwise. Thinner pieces cook more evenly and take less time to sear.
STEP 3: Cook the Vegetables and Make the Roux – Reduce the heat to medium and melt 4 tablespoons unsalted butter in the same Dutch oven. Add the onion, carrots, and celery and cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Sprinkle ¼ cup all-purpose flour over the vegetables. Stir constantly for 1–2 minutes so the flour can cook and combine with the butter.
STEP 4: Build the Soup – Gradually pour in the chicken stock, stirring as you pour to incorporate the roux and prevent clumps of flour from forming. Scrape along the bottom of the Dutch oven to release all those flavorful browned bits from searing the chicken. Stir in the wild rice blend, Herbs de Provence, soy sauce, and bay leaf. Return the shredded chicken and any accumulated juices to the pot.
STEP 5: Simmer Until the Wild Rice Is Tender – Bring the soup to a gentle boil, then reduce the heat to low and cover the pot. Simmer for approximately 35-50 minutes, stirring occasionally, until the rice is tender. Since the cooking time for wild rice blends can vary significantly, use the instructions on your package as your primary guide. The chicken should reach a safe internal temperature of 165°F (74°C).
STEP 6: Finish and Serve – Remove and discard the bay leaf. Stir in the fresh parsley and, if desired, squeeze in the juice of half a lemon. Taste the broth and adjust with additional salt and black pepper as needed. Ladle the soup into bowls and serve warm.
TIP: Don’t be alarmed if your leftover soup is considerably thicker the next day. Wild rice continues to absorb liquid as it sits. Add a splash of chicken stock when reheating to loosen the soup and bring the broth back to your preferred consistency.
Substitutions & Variations
This chicken and wild rice soup recipe is easy to customize based on what you have on hand. Just keep in mind that changing the rice or protein may also change the cooking time.
- Use chicken thighs – Boneless, skinless chicken thighs can be substituted for the chicken breasts. They have a slightly richer flavor and stay especially juicy and tender as the soup simmers.
- Use rotisserie chicken – For a shortcut, skip searing the chicken and stir shredded rotisserie chicken into the soup toward the end of cooking. I prefer searing my own chicken because the browned bits left in the Dutch oven add extra flavor to the broth, but rotisserie chicken is a great option when you’re short on time.
- Use leftover chicken or turkey –This recipe is also a great way to use leftover cooked chicken or turkey. Add it during the last 10 minutes of cooking so it has enough time to warm through without becoming dry.
- Swap the Herbs de Provence – If you don’t have Herbs de Provence, try Italian Seasoning or a combination of dried thyme and rosemary with a small amount of marjoram. The flavor won’t be exactly the same, but you’ll still get those earthy, aromatic notes that pair so well with chicken and wild rice.
- Make it gluten-free – Replace the all-purpose flour with your favorite 1:1 gluten-free flour blend. You can also omit the flour and thicken the finished soup with a cornstarch slurry made from equal parts cornstarch and cold water.
- Try a different rice – Brown rice can work in place of the wild rice blend, but it will change the flavor and texture of the finished soup. Whichever rice you choose, check the package instructions and adjust the cooking time accordingly.
- Add more vegetables – Mushrooms are especially good in this soup and complement the earthy flavor and nutty wild rice. You could also stir in fresh spinach or kale during the last few minutes of cooking.
- Make it extra creamy – Although I intentionally make this soup without heavy cream, you can certainly add some if you prefer a more traditional creamy chicken wild rice soup. Stir a splash of heavy cream into the soup at the end of cooking and warm it gently before serving.
How to Store and Freeze
Chicken and wild rice soup makes wonderful leftovers, but keep in mind that the wild rice will continue absorbing the broth as it sits. Your soup may be much thicker the next day, so keep some extra chicken stock on hand to loosen it when reheating:
- To refrigerate: Allow the leftover soup to cool, then transfer it to an airtight container and refrigerate for up to 3-4 days.
- To reheat: Warm the soup in a pot over medium-low heat, stirring occasionally until heated through. Add a splash of chicken stock as needed to thin the broth and restore its original consistency. Individual portions can also be reheated in the microwave.
- To freeze: Allow the soup to cool completely before transferring it to a freezer-safe airtight container, leaving a little room at the top for expansion. Freeze for up to 3 months. For the best texture, thaw overnight in the refrigerator before reheating.
- Freezing Tip: Wild rice can soften and absorb additional liquid after freezing and thawing. If you’re intentionally making this soup for meal prep, cook the rice just shy of completely tender before freezing. When reheating, add additional chicken stock as needed and simmer gently until the rice is tender and the soup reaches your preferred consistency.
More Soup Recipes
If you enjoyed this hearty chicken and wild rice soup, here are a few more cozy soup recipes to try next:
FAQ
What is the best rice for chicken and wild rice soup?
I recommend using a wild rice blend for this recipe. My favorite is Lundberg's Wild Blend Rice. These blends typically combine wild rice with other varieties of rice, giving the soup a nice combination of nutty flavor and chewy texture. Because blends vary by brand, always check the package directions and adjust the simmering time as needed.
Do you cook wild rice before adding it to soup?
No. The uncooked wild rice blend goes directly into the soup and cooks in the chicken stock. This not only eliminates an extra step and separate pot, but also allows the rice to absorb some of the flavorful broth as it cooks.
Why do you add soy sauce to chicken soup?
Soy sauce is one of my favorite ways to add a little extra umami and savory depth to the broth. With only one teaspoon, the soup won't taste like soy sauce, it simply helps round out the other flavors.
Can I use rotisserie chicken?
Yes. Shredded rotisserie chicken is a great shortcut when you're short on time. Skip the chicken-searing step and add the cooked chicken toward the end of the rice's cooking time so it can heat through without becoming dry. Keep in mind that searing your own seasoned chicken creates browned bits in the Dutch oven that add additional flavor to the broth.
Can I freeze chicken and wild rice soup?
Yes, this soup is freezer-friendly. Since there is no heavy cream, you don't have to worry about cream separating as the soup thaws. However, the rice will continue absorbing some of the broth, so the soup may be thicker after freezing and reheating. Add additional chicken stock as needed to restore your preferred consistency.
How do I make chicken and wild rice soup gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend, or skip the flour-based roux and use a cornstarch slurry instead. If using cornstarch, mix it with cold water before stirring it into the hot soup. Also check that your chicken stock, Adobo seasoning, and soy sauce are labeled gluten-free.
Recipe Card
Chicken and Wild Rice Soup
Equipment
Ingredients
Chicken
- 1½ pounds boneless, skinless chicken breasts, (or thinly sliced)
- 2 tablespoons Olive Oil
- ½ tablespoon Adobo Seasoning
- 1 teaspoon Herbs de Provence
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- Salt and Pepper to taste
Vegetables
- 1 Medium Sweet Onion, (chopped)
- 3 Carrots, (peeled and chopped)
- 3 Celery Stalks, (chopped)
- 3 Garlic Cloves, (minced)
Soup
- 4 tablespoons Unsalted Butter
- ¼ cup All-Purpose Flour
- 7 cups Chicken Stock, (plus more as needed)
- 1 cup Wild Rice Blend
- 2 teaspoons Herbs de Provence
- 1 teaspoon Soy Sauce
- 1 Bay Leaf
- Salt and Pepper to Taste
Instructions
- Dice the onion, carrots, and celery, mince the garlic, chop the parsley, and rinse and drain the wild rice blend according to the package directions. Clean and pat the chicken breasts dry with paper towels, then season both sides with Adobo seasoning, Herbs de Provence, onion powder, garlic powder, salt, and black pepper.Tip: If your chicken breasts are particularly thick, slice them in half lengthwise. Thinner pieces cook more evenly and take less time to sear.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the seasoned chicken and sear for about 4-5 minutes per side, or until golden brown. Transfer the chicken to a clean cutting board or plate, shred or cut it into bite-sized pieces, and set aside.Don’t worry about the browned bits left behind in the bottom of the pot! That fond is packed with flavor and will eventually become part of the broth.
- Reduce the heat to medium and melt 4 tablespoons unsalted butter in the same Dutch oven. Add the onion, carrots, and celery and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.Sprinkle ¼ cup all-purpose flour over the vegetables. Stir constantly for 1-2 minutes so the flour can cook and combine with the butter. The mixture will look thick at this point, that’s exactly what you want.
- Gradually pour in the chicken stock, stirring as you pour to incorporate the roux and prevent clumps of flour from forming. Scrape along the bottom of the Dutch oven to release all those flavorful browned bits from searing the chicken. Stir in the wild rice blend, Herbs de Provence, soy sauce, and bay leaf. Return the shredded chicken and any accumulated juices to the pot.
- Bring the soup to a gentle boil, then reduce the heat to low and cover the pot. Simmer for approximately 35-50 minutes, stirring occasionally, until the rice is tender. Since the cooking time for wild rice blends can vary significantly, use the instructions on your package as your primary guide.The wild rice will continue absorbing the flavorful broth as it cooks. If your soup becomes thicker than you prefer, simply stir in a little additional chicken stock until it reaches your desired consistency. The chicken should reach a safe internal temperature of 165°F (74°C).
- Remove and discard the bay leaf. Stir in the fresh parsley and, if desired, squeeze in the juice of half a lemon. Taste the broth and adjust with additional salt and black pepper as needed. Ladle the soup into bowls and serve warm.Tip: Don’t be alarmed if your leftover soup is considerably thicker the next day. Wild rice continues to absorb liquid as it sits. Add a splash of chicken stock when reheating to loosen the soup and bring the broth back to your preferred consistency.
Notes
- Wild rice cooking time: Wild rice blends vary considerably by brand, so use the cooking time listed on your package as a guide. Simmer until the rice is tender.
- Thick chicken breasts: If your chicken breasts are thick, slice them in half lengthwise before seasoning and searing so they cook more quickly and evenly.
- Adjust the consistency: Wild rice absorbs liquid as it cooks and continues to absorb broth as the soup sits. Add additional chicken stock as needed to reach your preferred consistency.
- For leftovers: Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Add a splash of chicken stock when reheating if the soup has thickened.
- To freeze: Freeze cooled soup in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding additional stock as needed.
- Rotisserie chicken: For a shortcut, skip searing the chicken and add shredded cooked rotisserie chicken toward the end of the rice’s cooking time.
- Lemon juice: The lemon is optional, but a small squeeze just before serving helps brighten the savory broth.
- Salt: Taste before adding additional salt at the end since the Adobo seasoning, chicken stock, and soy sauce can all contribute sodium.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this chicken and wild rice soup, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram @elicitfolio so I can see what you made. You can also follow me on Pinterest for more easy recipes and inspiration. And while you’re here, let me know in the comments what soup recipe you’d like to see me make next since I’m always looking for new ideas to add to my recipe collection!
