My family loves this creamy chicken and wild rice soup and it’s one of my most highly requested meals! It is a creamy and comforting soup that is sure to satisfy your cravings.
We live in Minnesota, well-known for its wild rice so creamy chicken and wild rice soup is almost a state dish around here!
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Minnesota is known for its wild rice, and you can find some of the highest-quality wild rice here in Minnesota. You can find wild rice at most grocery stores, farmers’ markets, or online.
However, if you’re looking for something even more special, you should try some of the wild rice harvested by local Minnesota farmers. You can find it at specialty stores or directly from the farmers themselves. There’s nothing quite like the flavor of Minnesota wild rice, and once you’ve tried it, you’ll never forget it so be sure to get some good Minnesota Wild Rice for your creamy chicken and wild rice soup!
Creamy Chicken and Wild Rice Soup Ingredients
Shredded Chicken – I grab a rotisserie chicken from the grocery store! This just keeps things simple and removes the step of making my own!
Wild Rice – As I said, there’s nothing quite like Minnesota wild rice! Be sure to soak your wild rice per the package directions as it usually requires at least a few hours!
Carrots, Onion & Celery – there are found in almost all soups and it’s no exception here!
Mushrooms – Mushrooms and wild rice just go hand in hand in my opinion! However, if you are anti-fungi feel free to omit them!
Chicken Stock – You’ll need at least 4 cups of chicken stock! I highly recommend either homemade chicken stock or a good brand!
Bacon – Yum! Nothing adds flavor to a dish more than bacon and it’s nearly the star of the show here!
Heavy Cream – this adds a rich creaminess to the soup
Butter & Flour– we’ll use this to thicken the soup a bit.
Sherry – If you’ve tried my Homemade Chicken Noodle Soup, you know this dash of sherry adds so much flavor to the soup!
Seasonings – Thyme, garlic powder, and salt and pepper – just to taste!
How to Make Chicken & Wild Rice Soup
Cream Chicken and Wild Rice Soup is pretty much a one-pot meal and you know how much I hate dishes so this is a win for me!
Grab a large soup pot and fry your bacon until crispy. Remove from the pot and wipe out some of the bacon grease (make sure you leave some!).
Saute your rice, onion, carrots, celery, and mushrooms in the bacon grease until softened.
Return the bacon to the pot and stir in the shredded chicken and chicken stock and seasonings. Bring to a boil, then reduce the heat and simmer until the rice pops about 40-60 minutes.
Stir in your heavy cream and sherry.
Mix melted butter and flour and whisk into the soup. Simmer until slightly thickened!
Serve with hot crusty rolls and a garden salad!
- 3 cups shredded chicken
- 4 1/2 cups chicken broth
- 1 cup wild rice, soaked
- 1 onion, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 6 ounces mushrooms, sliced
- 4 slices bacon
- 1 1/2 cups cream
- 1/4 cup Sherry
- 1 Tbls butter
- 1 Tbs flour
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- Salt & Pepper, to taste
- In a large pot, fry bacon until crispy. Remove the bacon from the pot and wipe out the grease leaving enough to saute the vegetables.
- Saute rice, onions, carrots, celery, and mushrooms until crisp tender.
- Return the bacon to the pot and stir in the chicken broth and shredded chicken.
- Heat to a boil while stirring. Then reduce heat and simmer until the rice pops (about 40-60 minutes) stirring occasionally.
- Stir in the cream and sherry.
- Mix melted butter and flour and whisk into the soup.
- Simmer until slightly thickened.
- Serve with rolls and a garden salad!
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Amount Per Serving: Calories: 330Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 101mgSodium: 781mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 19g
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Can I freeze Creamy Chicken and Wild Rice Soup?
I don’t recommend freezing cream based soup as the cream does not freeze well.
How do I store leftovers?
Leftovers are awesome in my opinion! Store left over soup in an air tight container in the fridge for 4-5 days. I usually recommend having a little extra chicken stock on hand to thin it a bit when reheating as the rice tends to soak up some of the liquid.