There’s something magical about a pot of soup bubbling away on the stove, especially when the weather turns crisp and the leaves start to fall. This creamy shredded chicken and wild rice soup is the ultimate comfort food — hearty, soul-warming, and rich with layers of flavor. It’s the kind of dish that instantly wraps you up in a cozy blanket of warmth, making it a perfect contender for your favorite fall soup recipes. Whether you’re using up leftover chicken or opting for a store-bought rotisserie chicken, this soup is easy, adaptable, and exactly the kind of meal you’ll crave on chilly evenings. Plus, it fits seamlessly into your list of healthy soup recipes thanks to the nourishing ingredients and balanced flavors.
Creamy Shredded Chicken and Wild Rice Soup
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course, Soup
Cuisine American
Large heavy-bottomed soup pot or Dutch oven For even heat and slow simmering.
Cutting board and sharp knife For prepping vegetables and chicken.
Wooden spoon or silicone spatula For stirring the roux and soup base.
Ladle For serving.
Measuring cups and spoons Accuracy helps with balance and flavor.
Small pot (if cooking wild rice separately) You can cook the rice right in the soup, but pre-cooking saves time and keeps it from soaking up too much broth.
Protein
- 3 cups cooked shredded chicken leftover, rotisserie, or freshly poached
- If starting from scratch: 2 large raw chicken breasts poached and shredded
Grains
- 1 cup wild rice blend uncooked (or 2 ½ cups cooked)
Vegetables
- 1 medium yellow onion finely chopped
- 3 celery stalks diced
- 3 medium carrots peeled and diced
- 3 cloves garlic minced
- 1 cup baby spinach or kale optional for extra greens
Dairy & Broth
- 4 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 1 cup half-and-half or whole milk for lighter version
- 6 cups chicken broth low sodium recommended
Seasonings
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Optional: a pinch of cayenne or smoked paprika for warmth
Optional Add-ins
- ½ cup small pasta like orzo or ditalini, if you prefer a starchier, thicker soup
- Fresh parsley or chives for garnish
- A squeeze of lemon juice to brighten the flavor
Prepare the Chicken and Rice
If you’re using rotisserie chicken or leftover chicken, shred it and set it aside. If you're starting from scratch with raw chicken breast, poach them in salted water until just cooked through (about 15–20 minutes), then shred with two forks.
Meanwhile, cook the wild rice according to package instructions unless you’re planning to simmer it directly in the soup. Pre-cooking avoids the rice soaking up too much broth later.
Sauté the Aromatics
In a large soup pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté for 8–10 minutes until softened and fragrant. Add the minced garlic and cook for another minute.
Build the Base
Sprinkle the flour over the vegetables and stir constantly for about 2–3 minutes to form a light roux. This thickens the soup and gives it that luxurious creamy texture.
Slowly pour in the chicken broth, whisking continuously to avoid lumps. Add the thyme, rosemary, bay leaf, garlic powder, salt, and pepper. Stir well.
Simmer the Soup
Bring the soup to a low boil, then reduce heat and simmer for 20–25 minutes, allowing the flavors to meld and the broth to thicken slightly. If you didn’t pre-cook the wild rice, add it now and simmer until fully tender, about 40 minutes total.
Add Cream and Chicken
Stir in the half-and-half, shredded chicken, and cooked wild rice. Let the soup continue to cook for another 5–10 minutes until everything is heated through. Taste and adjust seasoning. Add a pinch of cayenne or smoked paprika for a subtle kick, or a splash of lemon juice for brightness.
Finish and Serve
Optional: Add a handful of spinach or kale just before serving for a healthy green boost. Ladle the soup into bowls and garnish with chopped parsley or chives. Serve hot with crusty bread or crackers.
Pairings
This shredded chicken soup pairs beautifully with warm, comforting sides that echo the rustic charm of the dish:
- Crusty sourdough bread or cheddar biscuits: Great for soaking up the creamy broth.
- Roasted Brussels sprouts or a light green salad with vinaigrette: Adds a fresh, slightly acidic contrast.
- Apple and walnut salad with a maple-dijon dressing: A nod to fall flavors that complements the savory soup.
- Buttered egg noodles or small pasta side dishes: Especially nice for hungrier appetites.
- For drinks, try a light white wine like Pinot Grigio or a spiced apple cider for a seasonal twist.
FAQs
1. What kind of chicken is best for this soup?
Shredded chicken recipes like this one are versatile — both white and dark meat work well. For the most flavor, we recommend rotisserie chicken or leftover roasted chicken. However, if using raw chicken breast, be sure to season and poach it before shredding for tender, juicy results.
2. Can I make this soup healthier?
Absolutely. Swap the half-and-half for whole milk or even an unsweetened plant-based alternative. You can also increase the veggies and reduce the butter slightly. For those who enjoy healthy chicken tortilla soup, this recipe offers a similarly satisfying yet lighter option.
3. Can I freeze this soup?
Yes, but note that soups with dairy can sometimes separate. For best results, freeze the base without the half-and-half and stir it in fresh when reheating. Also, if using small pasta, you might want to add that fresh later too, as pasta tends to become mushy after freezing.
4. Can I make this into a chili-style dish?
Definitely. Stir in a can of white beans, some green chilies, and a touch of cumin for a chicken chili soup variation. The creamy base makes a great canvas for Tex-Mex twists — think of it as a cross between chicken soup recipes homemade and white chicken chili.
5. What other variations work well?
This recipe is a great foundation for many chicken soup ideas. Try adding mushrooms, corn, or swapping wild rice for barley or even quinoa. You can also go brothier and skip the cream if you’re after more brothy shredded chicken soups.
