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Chicken Wild Rice Soup

overhead shot of a bowl full of soup with a spoon
Rich and creamy, this chicken wild rice soup is a hearty comfort food dish packed with chicken, veggies and rice.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 6
Calories 3188 kcal


  • 4 tablespoons unsalted butter
  • 1 cup yellow onion, chopped (¼-inch pieces)
  • 1 cup celery, chopped (¼-inch pieces)
  • 1 cup carrot, chopped (¼-inch pieces)
  • 1 tablespoon minced garlic
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons chicken bouillon powder, or 2 cubes
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound boneless skinless chicken breasts (2 large chicken breasts)
  • 8 cups chicken stock, unsalted (2 quarts)
  • 21 ounces condensed cream of chicken soup (two 10.5-ounce cans)
  • 1 cup wild rice blend, I used RiceSelect Royal Blend
  • 1 cup heavy cream


  • In a large 8-quart stockpot on medium-high heat, add the unsalted butter, chopped yellow onion, chopped celery, chopped carrots, minced garlic, fresh thyme leaves, chicken bouillon powder, poultry seasoning, salt, and black pepper. Saute for 5 to 7 minutes or until the vegetables are tender.
  • Turn the heat down to medium-low and add the chicken stock and boneless skinless chicken breasts to the stockpot. Gently boil the chicken for 20 minutes or until the chicken is cooked through.
  • Remove the chicken to a plate to cool slightly before shredding it using two forks or your hands.
  • To the stockpot, with the chicken removed, add the condensed cream of chicken soup and stir to incorporate the condensed soup into the chicken broth.
  • Bring the liquids in the stockpot to a boil and add the wild rice blend. Cover the pot with the lid and reduce the heat to low. Cook the rice for 20 minutes.
  • Once the wild rice is cooked, turn off the heat, remove the lid to the pot and add the shredded chicken and heavy cream. Stir to combine. You can garnish your soup with some additional fresh thyme leaves.


  • If you do not use unsalted or low-sodium stock/broth, you may want to reduce the amount of additional salt you add to your soup. You will need to adjust to taste.
  • A great trick for removing the leaves off of fresh thyme is to hold each sprig at the top and run your fingers down the twig to pull off all the tiny leaves. Alternatively, you can just add a few whole sprigs of fresh thyme to your soup. You will want to remember to pull out the sprigs before serving your soup.
  • This soup should be served immediately as the rice will continue to absorb the liquids from the soup the longer it sits.


Calories: 3188kcalCarbohydrates: 232gProtein: 180gFat: 172gSaturated Fat: 93gPolyunsaturated Fat: 13gMonounsaturated Fat: 53gTrans Fat: 2gCholesterol: 796mgSodium: 8285mgPotassium: 5591mgFiber: 19gSugar: 51gVitamin A: 27215IUVitamin C: 42mgCalcium: 477mgIron: 12mg