Dining and Cooking
American Recipes

Creamy Chicken and Wild Rice Soup recipe



Make this delicious simple to prepare Chicken and Wild Rice Soup that the whole family will love. Loaded with 4 different kinds of rice, chicken and vegetables this recipe comes together in just 1 hour.

Ingredients for this recipe:

• 2 7-9 ounce boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 peeled medium diced carrots
• 3 medium diced stalks of celery
• 1 peeled small dice yellow onion
• 3 finely minced cloves of garlic
• 1 ¼ cups wild rice blend
• 8 cups chicken stock
• 4 tablespoons corn starch whisked with 3 tablespoons cold water
• 2 cups heavy whipping cream
• ¼ cup chopped fresh parsley, optional
• sea salt and pepper to taste

Serves 10

Prep Time: 10 minutes

Cook Time: 45 minutes

Procedures:

1. Season the chicken breasts on both sides with salt and pepper and set aside.
2. Next, add the oil to a large pot over high heat and once it begins to lightly smoke add in the chicken, turn the heat down to medium and cook for 3-4 minutes.
3. Flip over, turn the heat down to low and cook for 5 minutes and then flip back for a further 5 minutes or until browned and cooked throughout.
4. Remove the chicken and roughly dice. Set aside.
5. Add the carrots, celery, onion and garlic to the pot and sweat the vegetables over low heat for 8-10 minutes until tender.
6. Add the chicken back in along with the rice and chicken stock. Cover and cook over low heat for 25 minutes or until the rice is cooked.
7. Make the cornstarch and water mixture and mix it into the soup. It will become very thick.
8. Finish by adding in cream, parsley, salt and pepper.
9. Serve.

CHEF NOTES:

How to Store: It will last up to 5 days covered in the refrigerator.

How to Freeze: Cover it and keep in the freezer for up to 2 months. Be sure to thaw it for 1 day in the refrigerator before reheating.

How to Reheat it: Add your desired amount to a medium size pot and heat over low heat until hot.

What if It’s too Thick: If for some reason the rice has taken over and it’s too thick, simply thin with a little bit of chicken stock.

What if It Breaks and Turns Thin: If the cream separates for some reason, bring it to a boil in a pot and stir in the same amount of slurry and mix until thick.

Make Ahead: You can make this soup up to 2 days ahead of time.

50 Comments

  1. F I

    Two questions chef: (1) if I want to use roux instead of cornstarch slurry how many grams if roux should I use and will it be white roux? (Wanna add buttery yumminess)
    (2) out of curiosity how many quarts is the pot you cooked it in? 🙂
    THANK YOU. Just discovered your channel. Subbed. Definitely trying this after my next grocery haul so I have the veggies.

  3. Rose of Qatif

    I made this today and it turned out great 👍🏼 I added some mushrooms & is only 3 quarters cup whipping cream instead of 2 cups 😅

  8. Herb Saron

    are wild rice bought prewashed? Im Asian, we have to wash any type of rice because we know what critters are with the grain in the field and in the store houses.

  10. JC P

    Question: can I use uncle ben’s long grain and wild rice fast cook? If not, can you list out the wild rice blend you used?

  15. Michelle Trinca

    Just made this and it’s super yummy! Never had this kind of soup before, but gonna add it to my list of winter soups to make! Thank you for the great video!

  17. Gaby BIZ

    I am going to try this !! It looks so yummy!!!!!!!!! I really like your chill vibe and the way you explain things😊👌

  22. Cherie F

    I’m a Minnesota girl where wild rice is grown. I only use all wild rice and it tastes fabulous!

  24. Joseph Man sr

    This is my second time making this soup and it’s absolutely delicious and so simple to put together thanks for the great recipe

  25. Kyleigh Alexa

    Normally I get very confused when listening to a recipe but you did such an amazing job explaining everything and showing the process. Even if this is such a simple recipe, it’s hard for some people but you’ve made it easy. I’m subscribing!

  27. Billy Binkley

    My girlfriend thinks I'm superman in the kitchen… all because of me watching these videos… I love you , man!

  29. Keto Weight Loss

    So good. I actually use mascarpone, and a whipped cream cheese instead of cornstarch and cream. Fresh tarragon, chives, and shaved 3 cheese blend of Parmesan, Asiago, and Romano.

  30. Aimee Busse

    Thank you so much Chef Billy for this awesome recipe and your cooking techniques! I finally made this soup tonight. WOW! Very good! Perfect for below zero temps in Chicago!

  34. Mo

    I’m watching this recipe as a reminder but I’ve always used just wild rice and it’s been great.

  37. Cody Collins

    I made this soup a few days ago. Hands down the best chicken and rice soup I have ever had. This is definitely going in the recipe book. Thank you for sharing!

  45. M.Aaron Edwards

    Chef Billy. I’ve had this on my list to try for several weeks. Today, I had the day off and made this soup. It is so delicious and creamy. Thank you so much for sharing. This will be a new staple in my house.

  48. Jake H

    All dark wild rice is how we do it in MN! Wouldn't do it any other way.

  49. WhiteOwlBlunt

    Very impressive Chef. Looks great! We do like that nutty all dark wild rice here in MN but I am going to try both ways. Thanks!

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