Creamy Chicken and Wild Rice Soup Recipe
This creamy chicken and wild rice soup is one of the best bowls of soup I’ve had in a long time! It has tender chicken, hearty wild rice, savory mushrooms, a creamy broth that’s rich but not heavy (thanks to coconut milk), and blended white beans, which create a velvety texture without relying on dairy.
Why You'll Love This Creamy Soup
Soup season is officially here, and this is one of my favorite soups to make when I need something cozy, nourishing, and filling. All you need is a large pot to make a soup with wholesome ingredients that your family will ask for again and again.
If you love cream-based soups but want a lighter alternative, this one is perfect – its velvety texture comes from coconut milk and pureed white beans instead of heavy cream. Whether you’re making it for a weeknight meal or prepping ahead for the week, this is a great recipe to keep on hand. The flavors deepen as it sits, so leftovers taste even better the next day!
No matter the occasion, a bowl of soup is always welcome at the dinner table. Try my red lentil tortilla soup recipe or my pasta e fagioli soup recipe next with a side of my whole wheat Irish soda bread.
Ingredient Notes
- Wild rice or wild rice blend: Quinoa or farro would work for a different grain vibe. Use brown rice, white rice, or jasmine rice if preferred.
- Water: You could swap in stock for more depth.
- Unrefined, cold-pressed extra-virgin olive oil: Avocado oil or ghee are great alternatives.
- Boneless, skinless chicken thighs or breast: Provides protein and richness; tofu or tempeh would be good plant-based options. Using leftover chicken or rotisserie chicken makes this recipe super easy.
- Yellow onion: Leeks or shallots would also work.
- Garlic
- Shiitake, cremini, and/or white button mushrooms: Offers texture; any mix of wild mushrooms would elevate the flavor.
- Fresh flat-leaf parsley: Brightens the soup; cilantro or chives could lend a different fresh note.
- Fresh thyme: Adds a subtle earthiness; rosemary or sage could bring a cozy twist.
- Crushed red pepper: Adds a little heat; omit if you want it mild or try smoked paprika for warmth without spice.
- Sea salt
- Black pepper
- Almond, cashew, or soy milk: I prefer a richer milk like soy. Milk contributes to the creaminess of the soup. You can also use whole milk if you prefer.
- White beans: Boost protein and fiber, making the soup more filling; chickpeas or navy beans would also be nice.
- Chicken, vegetable, or mushroom stock: Mushroom stock adds extra umami for a plant-based option.
- Coconut milk: Provides silky richness and a hint of sweetness; use full-fat oat milk, heavy cream, or any of your preferred milk if preferred.
- Handful of collard greens, kale, or other tender greens: Adds color and nutrients. Spinach or Swiss chard would also complement the soup.
See the full recipe card below for exact ingredient amounts.
Step-by-Step Instructions
Step 1: In a 2-quart medium saucepan, combine the wild rice, water, and a pinch of salt. Bring it to a boil over medium-high heat, then reduce the heat to low and let it simmer for 40 – 45 minutes, or follow the package instructions. If you’ve soaked the rice, it’ll be ready in 20 – 30 minutes. Drain any excess water and set the rice aside.
Step 2: While the rice cooks, heat a 5-quart soup pot (or large Dutch oven) over medium heat. Add the olive oil, then place the chicken pieces in a single layer – avoid overcrowding the pot. Cook until golden brown on both sides. The chicken doesn’t need to be fully cooked yet. Transfer to a plate and repeat if needed.
Step 3: In the same pot, add a little more oil if it looks dry. Add the onion, garlic, and mushrooms. Sauté for 5 – 7 minutes until browned. Season with parsley, thyme, crushed red pepper, salt, and pepper to taste.
Step 4: Blend the milk, white beans, and mushroom stems in a blender until smooth.
Step 6: Add the stock, blended bean mixture, browned chicken (and any accumulated juices), cooked wild rice, and coconut milk to the pot.Bring the soup to a boil, then lower the heat and simmer uncovered for 15 minutes. Remove from heat. Use two forks to shred the chicken into bite-sized pieces. Stir in the tender greens until wilted. Taste and adjust the seasoning. The soup will thicken as it sits. Enjoy!
Slow Cooker Instructions
- Step 1: Rinse the wild rice and drain well.
- Step 2: Place the wild rice, chicken, onion, garlic, mushrooms, parsley, thyme, crushed red pepper, salt, and black pepper into the slow cooker. Pour in the stock and coconut milk. Stir everything to combine.
- Step 3: Cook on low for 6 – 7 hours or on high for 3 – 4 hours. The chicken should be tender and easy to shred, and the rice fully cooked.
- Step 4: About 20 minutes before serving, blend the white beans, plant milk, and reserved mushroom stems until smooth.
- Step 5: Stir the white bean mixture into the soup, and use two forks to shred the chicken. Add greens and stir until they wilt.
- Step 6: Taste the soup and adjust the seasoning with more salt, pepper, or crushed red pepper if needed. Enjoy!
Recipe Tips
- Add whole thyme sprigs to the soup as it simmers – the leaves will fall off as it cooks. Just be sure to remove the stems before serving.
- Omit the chicken and swap in cooked white beans, frozen peas, or tofu for a vegan version. Use vegetable or mushroom stock for extra flavor.
- The soup thickens as it sits, so when reheating leftovers, add more stock or water to loosen it up.
Serving Tips
Serve this hearty soup with a loaf of crusty bread or a side salad, and you’ve got a complete meal that everyone will love.
Top with freshly grated lemon zest just before serving.
Storage Tips
Store leftovers in the fridge in an airtight container for 4 – 5 days.
To freeze, let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.
Recipe FAQs
Can I use rotisserie chicken?
Absolutely! Shred the rotisserie chicken and add it in Step 6 to warm through.
Can I make this soup gluten-free?
Yes! This recipe is naturally gluten-free as written. Just make sure any stock you use is also certified gluten-free.
What can I substitute for wild rice?
Quinoa, farro, or brown rice will all work, though each will bring a different flavor and texture.
More Soup Recipes
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Creamy Chicken and Wild Rice Soup
Ingredients
- 1 cup wild rice or wild rice blend all wild rice has more flavor
- 1 3/4 cups water
- 2 Tablespoons unrefined cold-pressed extra-virgin olive oil
- 1 ½ pounds boneless skinless chicken thighs or breast cut into 2-inch pieces
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 heaping cups shiitake cremini, and/or white button mushrooms, stems reserved and caps chopped
- 2 Tablespoons fresh flat-leaf parsley finely chopped
- 2 teaspoons fresh thyme
- Pinch crushed red pepper
- 2 teaspoons sea salt
- freshly ground black pepper to taste
- 2 cups plain unsweetened plant milk almond, cashew or soy milk (I prefer a richer milk like soy)
- 1 ½ cups or 1 15-oz can white beans such as great northern or cannellini, drained
- 2 cups chicken broth or vegetable, or mushroom stock
- 1 cup canned coconut milk
- Handful of collard greens kale or other tender greens, chopped
Instructions
- Place wild rice, water and a pinch of salt in a 2 qt saucepan over medium high heat. Bring to a boil, reduce heat to low and let it simmer for 40-45 minutes, or until rice is cooked or follow package instructions. If you use soaked wild rice, it should be ready in about 20-30 minutes. Drain any excess liquid and set aside.
- While the rice is cooking, heat up a 5 qt pot over medium heat. Add the olive oil to warm through and add the chicken pieces in one layer. Don’t overcrowd the pot. Cook until the chicken is golden brown on both sides. Don’t worry if the chicken is not fully cooked at this point. Transfer to a plate and repeat with the remaining chicken if it didn’t all fit at once.
- To the same pot, add a bit more oil if it looks dry and add the onion, garlic, and diced mushrooms. Sauté them for 5 to 7 minutes until they start to brown. Add the parsley, thyme, crushed red pepper, salt and pepper to taste.
- To a blender, add the milk, white beans and mushroom stems and blend until smooth.
- In the pot with the vegetables, add the chicken stock, white bean and mushroom blend, browned chicken and any juices that accumulated while sitting on the plate, cooked wild rice, and coconut milk.
- Bring the soup to a boil, lower to a simmer and cook uncovered for another 15 minutes. Remove the soup from heat. Using two forks, shred the chicken into bite size pieces. Stir in the fresh tender greens and stir until wilted. Taste for seasoning and serve. The soup will thicken further the longer it sits.
Notes
- Add whole thyme sprigs to the soup as it simmers - the leaves will fall off as it cooks. Just be sure to remove the stems before serving.
- Omit the chicken and swap in cooked white beans, frozen peas, or tofu for a vegan version. Use vegetable or mushroom stock for extra flavor.
- The soup thickens as it sits, so when reheating leftovers, add more stock or water to loosen it up.
- Serve this hearty soup with a loaf of crusty bread or a side salad, and you’ve got a complete meal that everyone will love.
- Top with freshly grated lemon zest just before serving.
- Store leftovers in the fridge in an airtight container for 4 - 5 days.
- To freeze, let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.
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