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Creamy Shredded Chicken and Wild Rice soup

Creamy Shredded Chicken and Wild Rice Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Chicken and Rice

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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.