Creamy Chicken and Wild Rice Soup Recipe

Creamy Chicken and Wild Rice Soup that is delicious, loaded with veggies and makes the perfect cozy meal that can easily be made in your Instant Pot, slow cooker, or right on the stove!

It’s officially soup season — a wonderful time to fill the kitchen with warm, inviting aromas. This Chicken and Wild Rice Soup is hearty and full of vegetables, with tender chicken and nutty wild rice in a creamy, satisfying broth. It’s naturally comforting and adaptable: gluten-free and dairy-free when made with coconut milk, and lower in calories than many cream-heavy versions. You can prepare it in a crock pot, Instant Pot, or on the stovetop, depending on your schedule and tools.

Why You’ll Love This Soup

• Hearty and satisfying – loaded with vegetables, shredded chicken for protein, and wholesome wild rice for texture and flavor.
• Healthier option – no flour or butter required; coconut milk gives a rich creaminess without dairy. You can also use other creamy alternatives if preferred.
• Simple and versatile – easy to make with minimal prep and flexible cooking methods for weeknights or meal prep.
• Customizable – swap proteins, vegetables, or grains to suit dietary needs or pantry ingredients.

Here’s What You’ll Need

• Chicken – shredded rotisserie chicken is quick and flavorful. For slow cooker or Instant Pot methods you can use raw chicken breasts or thighs that will cook in the soup. Leftover chicken or turkey also works well.
• Wild rice – a nutty, chewy long-grain wild rice gives great texture. If you prefer, swap brown rice, white rice, a wild rice blend, quinoa, or another grain — adjust cooking times as needed.
• Chicken broth – low-sodium is recommended so you can control salt. Vegetable broth or stock can be substituted.
• Coconut milk – full-fat canned coconut milk creates a creamy, slightly sweet base without dairy. Heavy cream, half-and-half, or milk may be used if you prefer dairy.
• Vegetables – classic mirepoix of onion, carrots, and celery, plus mushrooms in this version. You can add sweet potatoes, butternut squash, kale, or spinach for variation.
• Herbs and seasonings – dried thyme, rosemary, dried mustard, bay leaf, salt and black pepper. Poultry seasoning, Italian seasoning, or fresh herbs are all good options.

How to Make Chicken and Wild Rice Soup

Below are three methods—crock pot, Instant Pot, and stovetop—so you can choose whatever works best for you.

Crock Pot

Place all ingredients except the coconut milk into the slow cooker. If using raw chicken breasts or thighs, add them whole. Stir, cover, and cook on low for 4 to 6 hours, until the rice is tender and the chicken is cooked through. Remove the chicken, shred it with two forks, then return it to the pot and stir in the coconut milk. Taste and adjust seasonings. Garnish with fresh thyme and serve with crusty bread if desired.

Instant Pot

Add all ingredients except the coconut milk to the Instant Pot. Seal and cook on high pressure for 30 minutes. Allow the pressure to release naturally for about 5 minutes, then carefully release the remaining pressure. Remove the chicken, shred it, and return it to the pot. Stir in the coconut milk, let the flavors meld for a few minutes, then serve.

Stovetop

Heat olive oil (or butter) in a large pot or Dutch oven over medium-high heat. Sauté onion, carrots, and celery for 4–5 minutes until softened. Add garlic and cook another 30 seconds. Pour in 6 cups of broth, add wild rice, mushrooms, seasonings, and raw chicken if using. Bring to a boil, then reduce heat to low, cover, and simmer for 30–35 minutes, stirring occasionally, until the rice is tender. If using pre-cooked shredded chicken, add it after the rice is finished cooking. Stir in the coconut milk, adjust salt and pepper, garnish with fresh thyme, and serve warm.

Ingredient List (for approximately 8 servings)

• 1 Tbsp olive oil or butter
• 1 small onion, diced
• 2 medium carrots, diced
• 3 ribs celery, diced
• 4 cloves garlic, minced
• 6 cups low-sodium chicken broth or stock
• 1 lb chicken breasts (or shredded rotisserie chicken for stovetop)
• 1 cup uncooked wild rice
• 8 oz mushrooms, sliced (baby bellas recommended)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp dried mustard
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 cup full-fat canned coconut milk (or heavy cream)
• Fresh thyme for garnish

Substitutions and Variations

• Protein: Use leftover rotisserie chicken, turkey, canned beans, or cubed tofu for a vegetarian twist.
• Veggies: Swap or add broccoli, sweet potatoes, butternut squash, zucchini, or leafy greens.
• Grains: Brown or white rice, quinoa, or a wild rice blend can be used — adjust cooking times accordingly. For low carb, use cauliflower rice (added near the end).
• Broth: Use vegetable stock or bone broth if preferred.
• Creaminess: Coconut milk is dairy-free; cashew cream, heavy cream, or milk can be used as alternatives.
• Thickening: If you prefer a thicker soup, stir in a cornstarch slurry, arrowroot, or a small amount of flour, or add diced potatoes that will break down slightly during cooking.

Prepping and Storing

To store: Refrigerate in an airtight container for 3 to 5 days. Reheat on the stovetop or in the microwave until warm.

To freeze: Freeze without the coconut milk for best results, as canned milk or cream can separate. Cool completely, store in freezer-safe containers for up to 3 months. Thaw in the refrigerator and add the coconut milk or cream when reheating.

Nutrition (approximate per serving: 1/8 of recipe)

• Calories: 244 kcal
• Carbohydrates: 22.5 g
• Protein: 23.4 g
• Fat: 6.9 g
• Saturated Fat: 4.3 g
• Sodium: 268.9 mg
• Fiber: 2.5 g
• Sugar: 2.6 g

Nutrition information is automatically calculated and should be used as an approximation.

More Cozy Soup Ideas

• Lemon Chicken Orzo Soup
• Creamy Broccoli Cheddar Soup
• Chicken Tortilla Soup
• Detox Immune-Boosting Chicken Soup
• Olive Garden-Inspired Minestrone Soup
• One-Pot Spicy Sausage & Kale Soup

Hope you enjoy this classic Chicken and Wild Rice Soup. If you try it, please leave a rating or comment to share how it turned out — I love seeing how readers adapt the recipe!