There’s something grounding about a bowl of creamy chicken and wild rice soup, especially in the colder months. It’s the kind of meal that feels steady and familiar — warm broth, tender chicken, and earthy wild rice coming together in a way that makes the whole bowl feel complete. This version leans into comfort without being heavy, the sort of soup you can set on the table for a quiet winter evening or a relaxed holiday gathering. It’s simple, hearty, and reliable — the kind of cozy meal that brings everyone in.

A gentle, nourishing soup that warms you through

There’s a quiet richness to this soup — the kind that comes from slow-simmered chicken, tender grains of wild rice, and vegetables that soften into the broth until everything tastes settled and warm. The cream blends in gently, turning the base velvety without feeling heavy, while herbs and black pepper bring a soft, comforting heat. Every spoonful gives you a bit of everything: savory chicken, earthy rice, sweet carrots, and that cozy holiday warmth that feels especially good on cold evenings.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh, minced)
• ½ teaspoon dried sage
• 1 bay leaf
• 1 cup wild rice blend, rinsed
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup heavy cream (or half-and-half)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Sauté the vegetables until softened and fragrant:
Heat butter or olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for about 6–7 minutes until the vegetables begin to soften. Stir in the garlic and cook for another minute.

2. Add the rice and herbs to build flavor from the start:
Stir in the wild rice, dried thyme, dried rosemary, dried sage, and the bay leaf, letting the rice toast lightly for a minute.

3. Pour in the broth and simmer until the rice is tender:
Add the chicken broth and bring the soup to a boil. Reduce heat, cover, and simmer for 40–45 minutes, or until the rice is fully cooked.

4. Stir in the shredded chicken and let it warm through:
Add the cooked chicken to the pot and let it simmer for a few minutes so the flavors start to come together.

5. Temper the cream so it blends smoothly into the soup:
Warm the cream (or half-and-half) in a separate small bowl. Add a ladle of the hot soup broth into the cream and whisk to bring the temperatures closer together. Slowly pour this warmed mixture into the pot while stirring, which prevents curdling or separation.

6. Simmer gently to finish the texture:
Let the soup cook on low heat for another 5–10 minutes until creamy and well combined. Taste and season with salt and black pepper as needed.

7. Serve warm with fresh herbs or cracked pepper on top:
Ladle into bowls and garnish as desired.

Why a Dutch Oven?

A Dutch oven is one of the best tools for making soup. Its heavy cast-iron walls hold heat evenly, so your soup simmers gently without scorching. The thick lid keeps moisture locked in, helping flavors deepen as everything cooks together. It’s also roomy enough for generous batches, perfect for family meals or storing leftovers.

Another bonus is versatility: you can sauté onions, brown meat, and simmer broth all in the same pot, so fewer dishes pile up in the sink. Whether on the stovetop or finished in the oven, a Dutch oven makes the process simple and reliable—just the way soup should feel.

Affiliate note: I use this Dutch oven (affordable and dependable), and it has served me well for everyday cooking. If you like cooking in bigger batches, the larger 7-quart version is great for soups and stews that feed a crowd. There are also higher-end options like this one or this one, which many cooks love for brand reputation and long-term reliability.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop over low heat, adding a little broth or cream if needed to thin the soup.
• This soup does not freeze well because the dairy may separate.

Note

• Heavy cream or half-and-half gives the soup a richer, silkier texture.
• Use rotisserie chicken to make this recipe faster on busy days.
• If the soup thickens as it sits, add a splash of broth or cream to loosen it.
• Tempering the cream before adding it prevents curdling in the hot soup.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs