Creamy Chicken and Wild Rice Soup—rich, vegetable-packed, and perfect for chilly days. This comforting soup is easy to make on the stovetop, in a crock pot, or in an Instant Pot, and can be prepared gluten-free and dairy-free without sacrificing creaminess.
It’s officially soup season, and this Chicken and Wild Rice Soup is one of those classics that fills the house with inviting aromas while delivering a satisfying, nourishing bowl. By using wild rice and a touch of full-fat coconut milk instead of heavy cream and flour, the recipe keeps the texture creamy while remaining lighter than many traditional versions. It’s naturally rich in vegetables and protein, adaptable to a variety of dietary needs, and simple enough for weeknight cooking.
Why You’ll Love this Soup
- Hearty and Satisfying – Tender chicken, nutty wild rice, and a generous mix of vegetables create a filling, comforting soup that serves well as a main dish.
- Healthier Option – This version skips flour and butter and uses canned coconut milk for creaminess, making it an easy dairy-free alternative that still feels indulgent.
- Multiple Cooking Methods – Make it in a crock pot, Instant Pot, or on the stovetop depending on your schedule and equipment.
- Flexible and Customizable – Ingredients can be swapped to suit what you have on hand or to meet dietary preferences (see substitutions section).
Here’s What You’ll Need
This recipe yields about 8 servings and takes roughly 55 minutes total when made on the stovetop (prep time about 15 minutes, cook time about 40 minutes). For slow cooker or Instant Pot methods, times vary—see instructions below.
- Chicken – Shredded rotisserie chicken is quick and flavorful, but raw chicken breasts or boneless thighs can be cooked in the crock pot or Instant Pot. Leftover chicken or turkey also works well.
- Wild Rice – Use a good-quality wild rice or wild rice blend. Wild rice gives a chewy texture and nutty flavor; brown or white rice can be substituted, but adjust cooking times.
- Broth – Low-sodium chicken broth is recommended; use chicken stock or vegetable broth as desired and adjust salt to taste.
- Coconut Milk – Full-fat canned coconut milk creates a creamy finish without dairy. Heavy cream, half-and-half, or milk can be used if dairy is preferred.
- Vegetables – Onion, carrots, celery, and mushrooms form a flavorful base. Other options include sweet potato, butternut squash, kale, or spinach.
- Seasonings – Dried thyme, rosemary, dried mustard, bay leaf, salt, and black pepper. Poultry seasoning, Italian seasoning, or fresh herbs work nicely too.
Stovetop tip: If using leftover shredded or rotisserie chicken, add it after the rice is fully cooked to avoid overcooking the meat.
Ingredients (Serves 8)
- 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 bella or cremini recommended)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp dried mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup full-fat canned coconut milk (or heavy cream)
- Fresh thyme for garnish
How to Make Chicken and Wild Rice Soup
Below are three straightforward methods—crock pot, Instant Pot, and stovetop—so you can choose the one that fits your schedule.
Crock Pot
Place all ingredients except the coconut milk into the crock pot. Use raw chicken breasts or thighs for this method. Stir, cover, and cook on low for 4 to 6 hours, until the rice and chicken are tender. Remove the chicken, shred it, return it to the pot, then stir in the coconut milk. Adjust seasoning and top with fresh thyme to serve.
Instant Pot
Add all ingredients except the coconut milk to the Instant Pot. Cook on high pressure for about 30 minutes. Allow a natural pressure release for 5 minutes, then carefully quick-release the remaining pressure. Remove and shred the chicken, return it to the pot, stir in the coconut milk, and let flavors meld for a few minutes before serving.
Stovetop
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sauté onion, carrots, and celery until softened, about 4–5 minutes. Add garlic and cook 30 seconds more. Pour in 6 cups of broth, add the chicken (or set aside shredded rotisserie chicken for later), wild rice, mushrooms, and seasonings. Bring to a boil, then cover and simmer over low heat for 30–35 minutes, stirring occasionally, until rice is cooked. If using pre-cooked chicken, stir it in once the rice is done, then add the coconut milk. Taste and adjust salt and pepper, garnish with fresh thyme, and serve.
Substitutions and Variations
This soup is highly adaptable:
- Protein: Swap chicken for leftover turkey, chickpeas, white beans, or cubed tofu for a plant-based option.
- Vegetables: Try broccoli, sweet potatoes, squash, zucchini, or leafy greens like spinach or kale.
- Grains: Brown or white rice, a wild rice blend, quinoa, or cauliflower rice (low-carb) can replace wild rice—adjust cooking times accordingly.
- Broth: Use vegetable broth, chicken stock, or bone broth for different flavor profiles.
- Creaminess: Use cashew cream, heavy cream, half-and-half, or your preferred milk instead of coconut milk.
- Thickening: For a thicker soup, use a cornstarch slurry, arrowroot powder, or a small amount of flour, or add diced potatoes.
Prepping and Storing
To Store: Refrigerate soup in an airtight container for 3 to 5 days. Reheat gently on the stovetop or in the microwave.
To Freeze: Freeze without the coconut milk to prevent separation. Cool completely, transfer to a sealed freezer container, and freeze up to 3 months. Thaw in the refrigerator, reheat on the stovetop, and stir in coconut milk or cream after thawing.
Nutrition
Per serving (approximately 1/8 of the 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 values are estimates and should be used as a guideline.
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
If you try this Chicken and Wild Rice Soup, enjoy the warm, comforting flavors and feel free to adjust the recipe to your taste. Garnish with fresh thyme and serve with crusty bread or a simple salad for a complete meal.
