Creamy Chicken Wild Rice Soup is luxuriously thick, hearty and satisfying, and made with everyday ingredients. Plus it tastes just like Panera's Chicken and Wild Rice Soup! Make a big pot then reheat all week for cozy, ready-made lunches.
“This is a family favorite – I’ve made it countless times! Easy, delicious and satisfying! Reheats and freezes well.”
Although it’s been 10+ years since I’ve eaten at Panera, on account of having Celiac Diesase, I went so often in high school that the taste and texture of their Creamy Chicken & Wild Rice Soup is burned into my memory.
That said, trust me when I tell you that my Creamy Chicken Wild Rice Soup is a perfect dupe. Thick and hearty, decadent and satisfying – no restaurant required!
Watch How to Make It
Creamy Chicken Wild Rice Soup Main Ingredients
Truly this recipe tastes just like Panera’s except it’s gluten free and made from scratch with just a few ingredients. Here’s what you’ll need:
- Veggies: carrots, celery, and shallots or onions make up the veggie portion of the soup.
- Dried herbs and seasonings: poultry seasoning, dried thyme, salt, and pepper provide lots of cozy, slow-cooked flavor to each bowl of creamy chicken and wild rice soup.
- Chicken stock or broth: forms the base of the soup.
- Chicken breasts: are poached in the stock or broth to keep them tender and juicy, then are chopped or shredded. Feel free to use leftover rotisserie or baked chicken instead.
- Wild Rice Blend: I typically use Lundberg Wild Blend Rice for all of my wild rice-based dishes, though I’ve found that Rice Select’s Royal Blend Wild Rice has a particular type of rice that puffs and curls like the Panera Creamy Chicken Wild Rice Soup does. SO RANDOM, I know, but I really like using the Rice Select blend for this particular soup. Lundberg works great too!
- Gluten free flour: use the blend you keep on hand for gluten free baking, such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, vs a single flour like almond flour or coconut flour. You can use all-purpose flour if you don’t need to eat GF.
- Milk: whatever you keep on hand for drinking. I’ve made this soup with everything from unsweetened almond milk to whole milk with fantastic results — no heavy cream needed!
How to Store and Reheat
My recipe for Creamy Chicken and Wild Rice Soup makes enough to feed an army, which is great because it’s reheats super well for easy, cozy lunches throughout the week.
- To store: cool the soup down to warm or room temperature then cover the soup pot with a lid and refrigerate for up to 3 days. Or, scoop the soup into individual-sized storage containers with lids and refrigerate.
- To reheat: add chicken broth or stock to the pot then reheat over medium heat until warmed through. Or, add a splash of stock or broth to the individual storage container then stir and microwave until warmed through.
I do not recommend freezing this soup as cooked rice has a tendency to turn to mush one frozen then reheated.
How to Make Creamy Chicken Wild Rice Soup
Step 1: Saute the vegetables and aromatics.
Start by adding minced carrots, celery, and shallots or onion to extra virgin olive oil in a large pot or Dutch oven over medium heat. Season with salt and pepper then sauté until the vegetables are tender, 8-10 minutes.
Add fresh garlic, poultry seasoning, and dried thyme then saute until the garlic is very fragrant, 1-2 minutes.
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Pin ItStep 2: Poach then chop the chicken.
Add chicken stock or broth to the pot then place a lid on top and turn the heat to high to bring it to a boil.
Once the broth is boiling, add chicken breasts that have been cut in half then place the lid back on top, turn the heat down to low, and simmer until the chicken is cooked through, 10-12 minutes.
Transfer the cooked chicken to a cutting board then chop or shred it once it’s cool enough to handle.
Recipe Tip
Use leftover rotisserie chicken or baked chicken breasts instead of poaching chicken breasts in the soup pot. You’ll need ~2-1/2 — 3 cups chopped or shredded chicken total.
Step 3: Add the wild rice blend.
Meanwhile, add a wild rice blend to the pot then place a lid back on top and simmer the rice until it’s al dente, 20-30 minutes depending on the brand used, stirring occasionally.
Again, I really love Rice Select’s Royal Blend Wild Rice for this soup, but my typical go-to, Lundberg Wild Blend Rice, works great too!
Recipe Tip
No matter what brand you go with, ensure you’re using a wild rice-brown rice BLEND, vs straight wild rice or brown rice.
Step 4: Thicken the soup.
When the rice has 10 minutes or so left to cook, create a white sauce with roux and milk, which will thicken our chicken wild rice soup.
Melt butter in medium saucepan over medium heat then whisk in gluten free flour and cook while whisking for one minute.
Stream in milk (any kind), while whisking to create a smooth sauce then cook for 1-2 minutes, or until the mixture has slightly thickened, stirring slowly yet constantly. If the rice still has a little bit of time left to cook, remove the pan from the heat then place a lid on top to keep the mixture warm.
Once the rice is al dente, stream in the milk + butter + flour mixture while whisking the soup constantly. Add the chicken then give everything a big stir to combine and cook until the rice is fully cooked and the soup has thickened, about 5 minutes.
That’s all she wrote! Pair with Gluten Free Focaccia or Gluten Free Flatbread to soak up every last drop.
This simple yet stunning and cozy wild rice soup recipe with chicken is one you will make over and over again. SO satisfying, SO thick and hearty — you’ll love every last drop. Enjoy!
More Cozy and Hearty Soups
- Gluten Free Lasagna Soup
- Chicken Stew
- Loaded Baked Potato Soup
- Pastina Soup
- Easy Chicken and Rice Soup
- Italian Wedding Soup
- Creamy Mushroom Wild Rice Soup
- Hamburger Soup
- Ham and Bean Soup
- Cheesy Taco Soup
- Sweet Corn, Kielbasa, and Potato Soup
Equipment
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 medium carrots, finely chopped, ~1 cup chopped carrots
- 2 ribs celery, finely chopped
- 1 shallot or small yellow onion, chopped
- salt and pepper
- 3 cloves garlic, pressed or minced
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 6 cups chicken stock or broth, plus more for reheating
- 1 lb chicken breasts, ~2 chicken breasts, sliced in half
- 1 cup wild blend rice, see notes
- 1/2 cup butter, or vegan butter
- 1/2 cup gluten free flour blend, see notes
- 2 cups milk, any kind
Directions
- Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat then add the carrots, celery, and shallots or onions. Season with salt and pepper then saute until the vegetables are tender, 8-10 minutes. Tip: place a lid on top of the pot with a splash of stock or water to speed up the softening process if desired. Add the garlic, poultry seasoning, and dried thyme then saute until very fragrant, 1-2 minutes.
- Add the chicken stock or broth to the pot then turn the heat to high, place a lid on top, and bring to a boil. Once boiling, add the chicken breast halves then place the lid back on top. Turn the heat down to low then simmer until the chicken breasts are cooked through, 10-12 minutes. Transfer the cooked chicken breasts to a cutting board then, once cool enough to handle, chop or shred. Place chicken inside a bowl or storage container then refrigerate until ready to add back into the soup.
- Meanwhile add the rice to the pot then stir to combine. Place a lid on top then simmer until the rice is al dente, 20-30 minutes depending on the brand, stirring occasionally.
- When the rice has 10 minutes or so left to simmer, melt the butter in a small saucepan over medium heat. Sprinkle in the gluten free flour then cook while whisking for 1 minute. Slowly drizzle in the milk while whisking to create a smooth sauce then switch to a spatula and cook while stirring until the mixture is thick and creamy, 1-2 minutes. Remove the pan from the heat then place a lid on top and set aside.
- Once the rice is al dente, slowly stream in the butter/flour/milk mixture while whisking the soup constantly. Add the chicken then cook for 5 more minutes, stirring frequently, or until the soup has thickened and the rice is tender. Taste then add more salt and pepper if necessary. Remove the pot from the heat then let it sit for 5-10 minutes to thicken slightly before scooping into bowls then serving.
Notes
- Be sure you are using a wild-brown rice BLEND versus all brown rice or all wild rice. I recommend Rice Select Royal Blend or Lundberg Wild Blend Rice.
- Use the gluten free flour blend you typically have on hand for baking, such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, vs a single flour like almond flour or coconut flour.
- Feel free to rotisserie chicken or Baked Chicken Breasts in this recipe. You’ll need 2-1/2 — 3 cups chopped cooked chicken.
- Have extra chicken stock or broth on hand for reheating if necessary.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
Yum!! Absolutely loved this soup! The ingredients are inexpensive, it was so easy to put together, and you are right, I definitely went back for seconds and (shh!) thirds. I made this on a sick day from work, and it was the perfect meal for a cold day.
So glad you liked the soup – hope you are feeling better!
Just made this and husband and I loved it! So thick and creamy, but still pretty healthy. I used corn starch instead of flour (still 1/4 cup) and it worked perfectly. Thanks for all your great recipes!
I just made this. It rocks. Thanks for the recipe! And the others as well… my husband is partial to the cheesy taco soup. :-)
This looks like it would warm me right up. Sounds simple too, which is pretty much a requirement for my weeknight meals. It is currently minus 42 degrees here. CELSIUS!
I am making this tonight! Excited to try another IGE recipe!
Thanks for what looks like another easy recipe. With this recipe and the lazy girls lasagne, I’m feeling more confident in the kitchen. My hubby does most (99%) of the cooking, but on nights he goes to school, it’s my turn. As my husband puts it (lovingly) “I burn water.” ;) Looking forward to impressing my family again with this one. :)
You’ll do great! :)
I love creamy soups!! I love that this one is still pretty healthy. Can’t wait to try it!!
Love chicken and wild rice soup! I like to cook and puree a butternut squash and add that to the soup to help flavor and thicken instead of adding milk and flour.
I could really use a bowl of this right about now. We’re on day six of below freezing temps here in Boston with one more day to go before it breaks. Come on, summer! Until then though…come on, soup!
Love the blended rice – that looks so wholesome and delicious. Perfect winter recipe!
xo Emily
I’ve got a bag of wild rice in the pantry courtesy of a Minnesota friend – is the wild rice blend just a mixture of wild and brown rice? I think I’d try just mixing half brown and half wild rice together – does that sound about right?
If the cooking times are roughly the same, I think it’d be fine!
Love how creamy this looks! You’re right about chicken…such a favorite popular option but it gets boring quickly! Wild rice sounds like a fun soup addition too :)
As a vegetarian, this probably is not the most ideal of weeks for me ;), but I love the challenge of trying to make meaty meals into vegetarian meals. I’ll be on the look out for some new chicken recipes that I can turn vegetarian!