Creamy Chicken and Wild Rice Soup

We know you already crave our crockpot version of creamy chicken and wild rice soup, but we wanted to create an easy stovetop version for those who don’t own a slow cooker. (But maybe do the part of you that wants an unsupervised home-cooked meal to magically happen on your countertop while you’re at work a favor, and get one.) This stovetop chicken and wild rice soup recipe takes over when you need a quick way to serve up comfort food — and it doesn’t sacrifice any of the creaminess of the original.

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You’ll be impressed with the deliciousness you can craft from basic pantry ingredients — plus you’ll only have to wash one pot (and maybe a couple of bowls) when you’re through. It all starts with chopped onions, celery, and carrots, the triumvirate of aromatic vegetables that’s the base of basically every great soup. They not only makes a classic flavor base, but their fragrance is also going to signal every nose in your house to hang around the kitchen — because something tasty’s going on. (Did you know that this veggie trio is technically called mirepoix? Now when people say “What’s that amazing smell?” you can be like, “Oh, that? That’s just the mirepoix — wait until you taste the chicken and wild rice soup.”)

Creamy Chicken and Wild Rice Soup

Makes 10 servings
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes


  • 1 cup uncooked wild rice
  • 1½ pounds chicken breast, cut into ½-inch cubes
  • 2 teaspoons salt, plus more to taste
  • 1½ teaspoons black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 4-5 cloves garlic, minced
  • 2 bay leaves
  • ½ cup all-purpose flour
  • 6 cups chicken broth
  • 1 cups water
  • 2 cups cream or half and half
  • 2 tablespoons chopped mix of your favorite fresh herbs (thyme, tarragon, sage, oregano, parsley)


  1. Rinse the wild rice in a strainer until the water runs clear.
  2. Season chicken breast with 2 teaspoons salt and pepper and set aside.
  1. Heat oil and butter in a large, heavy-bottomed pot over medium-high heat.
  2. Add onions, carrots, and celery to the pot and season with salt. Cook the vegetables 2-3 minutes or until slightly softened.
  3. Add bay leaves and minced garlic and cook for 1 minute or until fragrant.
  4. Add uncooked wild rice to pot and stir to coat in oil and butter. Cook the wild rice 2-3 minutes or until toasted and fragrant.
  5. Lower the heat to medium, sprinkle flour over the rice mixture, and stir to combine. Cook the flour for 1-2 minutes or until flour is no longer raw, but has not yet started to brown.
  6. Slowly add the chicken broth and water to the pot about 2 cups at a time, stirring continuously until you have added all of it. Bring the mixture to a boil and then lower to a simmer.
  7. Add the cubed chicken breast, stir, and cover with the lid. Cook for about 40 minutes (stirring every 10 minutes) or until the wild rice is cooked to your liking.
  8. Remove the lid from the pot and add cream and chopped herbs. Taste soup and adjust seasoning with salt and black pepper.

Have you been waiting for a recipe to make your fave crockpot soup on the stovetop? Let us know your favorite ways to eat chicken and rice!