There’s a reason this chicken wild rice soup keeps showing up on dinner tables the moment the temperature drops.

It’s thick, it’s creamy, it’s loaded with tender shredded chicken, earthy mushrooms, and hearty wild rice — and not a single can of condensed soup in sight.
Just real, honest ingredients that come together into something that genuinely tastes like it simmered all day.

I make this in my Dutch oven on the stovetop, and I love how the roux-based broth thickens up beautifully without any shortcuts.

It’s the kind of soup that warms you from the inside out — the kind you’ll want a second bowl of before the first one is even finished.
If you’ve been searching for  creamy chicken wild rice soup recipes, this one actually delivers on flavor, this is your recipe. Let’s cook.

Ingredients For This Creamy Chicken Wild Rice Soup

Here’s everything you’ll need for this easy chicken wild rice soup, and why each ingredient earns its place in the pot.

For the Soup Base:

• Butter or olive oil – I use butter for richness, but olive oil works perfectly if you prefer dairy-light. Either one gets those veggies going.
  
• White or yellow onion – The flavor foundation. Don’t skip it or rush it — let it soften properly.
  
• Carrots and celery – The classic mirepoix duo. They add sweetness, body, and that unmistakable “homemade soup” flavor.
  
• Garlic (6 cloves) – Yes, six. This soup can handle it, and you’ll be glad you used them all.
  
• Baby bella mushrooms – This is the ingredient that quietly elevates everything. They add an earthy depth that makes the broth taste like it’s been going for hours.
  
• Fresh rosemary – Just one tablespoon, finely chopped. It adds a subtle woodsy note that pairs beautifully with the chicken and rice.
  
• Bay leaves – Low-key flavor builders. Add them in, remember to fish them out before serving.

For the Creamy Broth:

• All-purpose flour – This is your thickener. Cooked briefly in the butter with the veggies, it forms a simple roux that gives the broth its creamy body.
  
• Chicken stock (6 cups) – Go for a good-quality stock here — it’s the backbone of the whole soup. Vegetable stock works too if you’re cooking for someone who doesn’t eat meat.
  
• Milk (2 cups) – Regular cow’s milk or any unsweetened plant-based milk both work. This is what makes the broth silky and creamy without being heavy.

For the Protein and Greens:

• Boneless skinless chicken breasts – They cook right in the soup, then get shredded back in. You could also use 3–4 cups of pre-cooked shredded chicken to save time.
  
• Uncooked wild rice (1 cup) – Rinse it well before adding. It takes about 40–45 minutes to fully cook, so don’t rush the simmer.
  
• Baby spinach (2 large handfuls) – Stirred in at the very end so it stays bright and just-wilted. Adds color, nutrition, and a gentle freshness.

Step-by-Step Instructions To Make This Creamy Chicken Wild Rice Soup

Step 1:

Sauté your aromatics. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and cook for about 4 minutes, stirring occasionally, until it starts to turn translucent and soft. Add in the carrots, celery, and garlic and cook for another 3 minutes — you want everything fragrant and just starting to soften.

Step 2:

Build the roux. Sprinkle the flour over the vegetables and stir constantly for about 1 minute. The mixture will look a little dry and clumpy — that’s exactly right. This step cooks out the raw flour taste and starts building that creamy broth base.

Step 3:

Pour in the stock. Slowly stream in the chicken stock while stirring continuously. This is the key move — adding it gradually prevents lumps and lets the flour dissolve smoothly into the broth. Add the whole chicken breasts, mushrooms, wild rice, rosemary, and bay leaves, and give everything a good stir.

Step 4:

Simmer low and slow. Bring the soup up to a simmer, then reduce the heat to medium-low, cover, and let it cook for 40–45 minutes. The wild rice needs this time to become fully tender and slightly creamy. Stir every 5–7 minutes to prevent anything from sticking to the bottom — this is important, don’t skip those stirs.

Step 5:

Shred the chicken. Use tongs to lift the chicken breasts out onto a cutting board or plate. Use two forks to shred the meat into bite-sized pieces, or just dice it if you prefer chunkier pieces. Stir it back into the soup.

Step 6:

Add milk and spinach. Pour in the milk and add the baby spinach. Stir until the spinach wilts into the soup — it only takes about a minute. The broth will turn beautifully creamy and rich at this stage.

Step 7:

Taste and season. Fish out the bay leaves and discard them. Taste your soup and season generously with fine sea salt and freshly cracked black pepper. Don’t under-season — a well-seasoned soup makes all the difference.

Step 8:

Serve immediately. Ladle into bowls and serve hot. Crusty bread on the side is highly recommended.

Creamy Chicken Wild Rice Soup (From Scratch — No Canned Soup)

A deeply creamy, from-scratch chicken wild rice soup made with a simple roux-based broth, tender shredded chicken, earthy mushrooms, and hearty wild rice — no canned soup required.

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Course: Soup

Cuisine: American

Keyword: chicken wild rice soup, creamy chicken wild rice soup, easy chicken wild rice soup

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 8

Notes

Ingredients

• 2 tablespoons butter or olive oil
• 1 small white or yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cloves garlic, minced
• 1/4 cup all-purpose flour
• 6 cups chicken stock
• 1 pound boneless skinless chicken breasts
• 8 ounces baby bella mushrooms, diced
• 1 cup uncooked wild rice, rinsed and drained
• 1 tablespoon fresh rosemary, finely chopped
• 2 bay leaves
• 2 cups plain milk (cow's or plant-based)
• 2 large handfuls fresh baby spinach, roughly chopped
• Fine sea salt and freshly cracked black pepper, to taste

Instructions

1. Melt butter in a large Dutch oven over medium-high heat. Add onion and sauté for 4 minutes. Add carrots, celery, and garlic and cook 3 more minutes. Stir in flour and cook 1 minute, stirring constantly.
2. Slowly pour in the chicken stock while stirring to prevent lumps. Add chicken breasts, mushrooms, wild rice, rosemary, and bay leaves. Stir to combine.
3. Bring to a simmer, then reduce heat to medium-low. Cover and cook 40–45 minutes, stirring every 5–7 minutes, until wild rice is fully tender.
4. Remove chicken breasts and shred or dice into bite-sized pieces. Return to the pot.
5. Stir in milk and baby spinach. Cook 1–2 minutes until spinach wilts.
6. Remove bay leaves. Season generously with salt and pepper. Serve hot.

 

Notes

• Use pre-cooked chicken: Swap raw breasts for 3–4 cups of shredded rotisserie chicken — add it with the stock and reduce simmer time slightly.
• Make it dairy free: Use olive oil instead of butter and swap cow's milk for unsweetened oat or almond milk to get a more Health Dinner Recipes.
• Make it gluten free: Replace flour with a 1:1 GF flour blend or whisk 2 tablespoons of cornstarch into the cold milk before adding.
• Storage: Refrigerate up to 4 days. Freeze up to 3 months. Add a splash of stock when reheating as the rice absorbs liquid over time.
• Make ahead: The soup tastes even better the next day. Make it up to 2 days ahead and reheat gently on the stovetop.

Nutrition (per serving, based on 8 servings)

Calories: 285kcal | Carbohydrates: 28g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 620mg | Fiber: 3g | Sugar: 5g

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1. Can I make Creamy Wild Rice Soup Recipe without canned soup?Yes — and honestly, you should. This recipe builds the creamy base entirely from scratch using butter, flour, and milk. The result is fresher, cleaner, and far more flavorful than anything from a can. Once you try it this way, you won’t go back. 
2. Can I make easy chicken wild rice soup in a crockpot?Absolutely. Add the onion, carrots, celery, garlic, stock, raw chicken, wild rice, rosemary, and bay leaves to your slow cooker. Cook on high for 3–4 hours or low for 6–8 hours. Make the roux separately on the stovetop, stir it in at the end along with the spinach, and you’re done. 
3. How do I keep the wild rice from getting mushy?Wild rice is actually pretty forgiving — it holds its texture much better than white rice. The bigger risk is under-cooking it, not over-cooking it. If you’re worried about leftovers, you can cook the rice separately and stir it in per bowl when serving. 
4. Can I use chicken thighs instead of chicken breasts?Yes, and some people actually prefer it. Thighs are fattier and more forgiving if you accidentally overcook them — they shred beautifully and add a slightly richer flavor to the broth. Use the same quantity and same cooking method. 
5. Is chicken wild rice soup healthy?This version is genuinely wholesome — it’s loaded with vegetables, lean protein, and fiber-rich wild rice. Using milk instead of heavy cream keeps it lighter than most creamy soups. Swap butter for olive oil and use plant-based milk to make it even lighter without losing the creamy texture.