Hearty & Healing: The Ultimate Creamy Chicken & Wild Rice Soup (Quick & Gluten-Free Options!)

Imagine the comforting flavor of your favorite chicken pot pie, but elegantly served in a warm, satisfying bowl. This Creamy Chicken & Wild Rice Soup offers just that – a rich, heartwarming experience designed to delight your taste buds and nourish your soul. Thanks to a few clever shortcuts, this incredible pot of goodness can be ready to feed your hungry family or crew in less than an hour, making it an ideal choice for busy weeknights or a cozy weekend indulgence. It’s truly a testament to how quick and easy comfort food can be.

This recipe thoughtfully calls for shredded rotisserie chicken breast, a fantastic time-saver that doesn’t compromise on flavor. However, its versatility shines through, allowing you to effortlessly switch things up by using leftover roasted turkey breast you might have on hand. If you opt for turkey, it might technically become creamy turkey and wild rice soup, but rest assured, it will be just as delicious and equally comforting. The core flavors remain, offering a delightful alternative that’s just as satisfying.

Why This Creamy Chicken & Wild Rice Soup Will Become Your New Favorite

There’s something inherently inviting about a bowl of creamy soup, especially one packed with tender chicken, earthy wild rice, and an abundance of fresh vegetables. This particular recipe stands out for several reasons, making it a staple in any home cook’s repertoire:

Speed and Convenience: Utilizing precooked rotisserie chicken and wild rice dramatically cuts down on preparation and cooking time, letting you achieve a homemade meal sensation in under an hour.
Unbeatable Flavor: The combination of savory bacon, aromatic fresh thyme, and a medley of vegetables sautéed in rich bacon drippings creates a depth of flavor that is truly extraordinary. It’s reminiscent of a classic chicken pot pie, but with a lighter, more spoon-friendly consistency.
Versatility: Easily adaptable to dietary needs and ingredient availability. Whether you’re swapping chicken for turkey, fresh spinach for kale, or ensuring it’s gluten-free, this soup is designed to accommodate.
Nutritious & Wholesome: Loaded with lean protein, fiber-rich wild rice, and plenty of vegetables, it’s a meal that feels indulgent yet provides essential nutrients.
Perfect for Any Occasion: From a quick family dinner to a comforting dish for guests, this soup is always a crowd-pleaser. It warms you from the inside out on a chilly evening and makes for delightful leftovers.

Gathering Your Wholesome Ingredients

The secret to any truly great soup lies in the quality and freshness of its ingredients. While this recipe embraces shortcuts for efficiency, it never compromises on flavor. Here’s a detailed look at what you’ll need to create this amazing Creamy Chicken & Wild Rice Soup:

Bacon: Five slices, roughly chopped. While this is a time-saving recipe, resist the temptation to use precooked bacon. The magic happens when the vegetables are sautéed in the rendered bacon fat, infusing the soup with an unparalleled smoky, savory depth that you simply don’t want to miss. This crucial step lays the foundation for the soup’s rich flavor profile.
Onion: One cup, chopped. White, yellow, or sweet onions will all work beautifully, adding a fundamental aromatic base to the soup. Chop them evenly for consistent sautéing.
Fresh Carrot: One cup, thinly sliced. Fresh carrots are highly recommended for their texture; they hold their shape and offer a pleasant bite throughout the cooking process. If absolutely necessary, frozen carrots can be used, though they might be slightly softer. Ensure they are thinly sliced to cook through quickly alongside the other vegetables.
Celery: Half a cup, thinly sliced. Complementing the onion and carrot, celery adds another layer of classic aromatic flavor and a slight crispness that balances the creamy texture. Like carrots, thin slices are key here.
Fresh Thyme Leaves: One tablespoon. Fresh thyme brings a brighter, more vibrant, and aromatic flavor compared to its dried counterpart. If fresh thyme isn’t available, substitute with about one-third of the amount of dried thyme (approximately one teaspoon), keeping in mind the flavor will be more concentrated.
Fresh Cremini Mushrooms: Eight ounces, sliced. Also known as Baby Bellas, these mushrooms contribute a wonderful earthy, umami richness that deepens the soup’s complexity. Slice them uniformly for even cooking.
Fresh Garlic: Four cloves, minced. For the best flavor and to avoid unwanted large chunks, use a garlic press or a cheese grater to achieve finely minced garlic that melts seamlessly into the soup.
Chicken Stock: One 32-ounce carton (4 cups). Use your favorite high-quality prepared broth or stock. If you happen to have some homemade chicken stock on standby, by all means, use it; it will elevate the flavor immensely.
Water: One cup. Filtered or bottled water is recommended to maintain the purity of the soup’s flavors.
Fresh Baby Spinach: Four cups, lightly packed and chopped (about 5 ounces). Spinach wilts quickly and adds a beautiful green color and extra nutrients. If you prefer, chopped curly kale can be used as a hearty substitute, just note it may require a slightly longer cooking time to tenderize.
Salt & Freshly Ground Black Pepper: One teaspoon kosher salt and half a teaspoon freshly ground black pepper, to taste. Seasoning is vital to bring out all the flavors.
Rotisserie Chicken Breast: One and a half cups, shredded (about 6 ounces). Boneless and skinless for convenience. This is your primary time-saving ingredient. As mentioned, leftover roasted turkey breast is a fantastic substitute, especially after holidays.
Precooked Wild Rice: One 8-ounce package. This is another excellent shortcut. You can also use precooked brown rice. For those needing a gluten-free option, it is crucial to check the packaging for a “GF Certified” label, as some precooked rice varieties may contain gluten or cross-contamination.
Half & Half: One cup. This is what gives the soup its luxurious creamy texture. For a slightly lighter version, whole milk can be used as a substitute, though the soup will be less rich.
Flour: One-third cup (about 1.5 ounces). Unbleached all-purpose flour is typically used to create a roux that thickens the soup. For quality, I always choose flour that is organic, non-GMO, and free of glyphosate. My personal favorite comes from a domestic company, Sunrise Flour Mill, located in Minnesota. Alternatively, if you need a gluten-free soup, simply swap this for your preferred gluten-free all-purpose flour blend.

Before you begin the cooking process, make sure your carrots and celery are thinly sliced. This ensures they cook thoroughly and become tender by the time the soup is finished, integrating perfectly into the creamy broth without being too firm. While these vegetables are sautéing along with the chopped onion, it’s the perfect opportunity to prep the next group of ingredients: the fresh thyme, mushrooms, and garlic. If you have access to presliced mushrooms, that’s another small shortcut that can save you a few minutes!

Step-by-Step Guide to Your Creamy Chicken & Wild Rice Soup

Follow these straightforward steps to create a rich, flavorful, and incredibly comforting bowl of Creamy Chicken & Wild Rice Soup. The process is designed for efficiency without sacrificing any of that homemade taste.

1. Prepare the Bacon Base:

Heat your soup pot or Dutch oven over medium-high heat. A heavy-bottomed pot is ideal for even cooking.
Add the roughly chopped bacon to the pot and cook for about four minutes, or until it becomes beautifully crisp and golden. The bacon fat will render, providing a flavorful base.
Carefully remove the crispy bacon from the pot using a slotted spoon and set it aside on a plate lined with paper towels. This will be used as a delicious garnish later.
Leave approximately one tablespoon of the flavorful bacon drippings in the pot. This fat is essential for sautéing the vegetables and adding a depth of flavor that cannot be replicated.

2. Sauté the Aromatics:

Add the chopped onion, thinly sliced carrot, and thinly sliced celery to the reserved bacon drippings in the pot. Sauté these vegetables for three minutes, stirring occasionally, until they start to soften and become fragrant. This step is crucial for building the flavor base of your soup.
Next, add the fresh thyme leaves, sliced cremini mushrooms, and minced garlic to the pot. Continue to sauté for another five minutes. The mushrooms will release their moisture and then begin to brown, while the garlic will become incredibly aromatic. Be careful not to burn the garlic.

3. Simmer and Combine:

Pour in the chicken stock along with one cup of water. Bring the mixture to a rolling boil over medium-high heat.
Once boiling, reduce the heat to a gentle simmer and let it cook for eight minutes, or until the vegetables are tender-crisp. You want them cooked but still with a little bite.
Add the chopped baby spinach (or kale), salt, and freshly ground black pepper to the pot. Stir well and cook for an additional three minutes, allowing the spinach to wilt and integrate into the broth.
Finally, stir in the shredded chicken and precooked wild rice. Using precooked chicken and rice is a huge time-saver and is what allows this hearty soup to come together so quickly. If you have leftover rice in the fridge, this is a perfect opportunity to use it up!

Using precooked chicken and rice is truly a game-changer for speed and convenience in this recipe. When sourcing precooked wild rice, consider looking for options that are certified Non-GMO and free from undesirable bio-engineered ingredients, if that’s important to you. Many brands now offer high-quality, pre-cooked grains that maintain their nutritional integrity. Alternatively, if you have some leftover wild or brown rice from a previous meal, this is the perfect opportunity to give it a delicious new life.

Important Note for Gluten-Free Diets: If your goal is to make this soup entirely gluten-free, extreme caution is advised when selecting precooked rice. Many varieties, particularly those that are flavored or come in microwaveable pouches, may contain gluten-containing ingredients or be processed in facilities that handle gluten, leading to cross-contamination. Always scrutinize the ingredient list and look for explicit “GF Certified” labels on the packaging to ensure it meets your dietary requirements.

4. Achieve Creamy Perfection:

In a separate bowl, combine the half-and-half and all-purpose flour. For a lighter version of the soup without sacrificing too much creaminess, you can replace the half-and-half with whole milk.
Mix this mixture with a whisk until it is completely smooth and no lumps of flour remain. This creates a “slurry” that will thicken your soup without clumping.
Slowly stir the smooth half-and-half and flour mixture into the simmering soup in the pot.
Continue to cook for about two minutes, stirring constantly, or until the soup has thickened to your desired creamy consistency. The soup will become noticeably richer and more luscious.
Finally, check for seasoning. Taste the soup and add additional salt and pepper as needed to suit your preference. Remember, proper seasoning can transform a good soup into a great one.

Making Your Creamy Chicken & Wild Rice Soup Gluten-Free

Adapting this delicious Creamy Chicken & Wild Rice Soup to be gluten-free is incredibly straightforward, allowing everyone to enjoy its comforting flavors. The key lies in two main ingredient swaps and careful label checking:

Flour Substitution: The primary thickening agent in this soup is all-purpose flour. To make it gluten-free, simply replace the standard all-purpose flour with your preferred gluten-free all-purpose flour blend. Many excellent blends are available on the market today that perform just as well in thickening sauces and soups without imparting an unwanted texture or flavor. Ensure your chosen blend is specifically designed for baking and cooking to get the best results.
Gluten-Free Certified Rice: While wild rice is naturally gluten-free, many commercially available precooked rice packages, particularly those with added seasonings or preservatives, may contain gluten or be susceptible to cross-contamination during processing. Always, and we mean always, double-check the label for a “GF Certified” or “Gluten-Free” seal. This certification provides assurance that the product meets strict gluten-free standards. If you’re unsure, or prefer to cook your own rice, simply cook plain wild rice from scratch and ensure it’s prepared in a gluten-free environment.

By keeping these two points in mind, you can easily create a soup that is just as creamy, flavorful, and satisfying as the original, while perfectly suiting a gluten-free diet.

Serving & Enjoying Your Masterpiece

Remember that crispy, flavorful bacon you set aside earlier? Now is the moment for its grand return! Just before serving, generously sprinkle a portion of those bacon crumbles on top of each bowl of steaming hot soup. This final touch adds a wonderful textural contrast and an extra burst of savory flavor, completing your culinary creation.

Once the soup has thickened and is seasoned to your liking, ladle it into individual serving bowls.
Top each serving with the crispy bacon crumbles.
Serve immediately and enjoy the comforting warmth and rich flavors.

Tips for Serving and Customization

To enhance your Creamy Chicken & Wild Rice Soup experience, consider these serving suggestions and customization ideas:

Garnish Options: Beyond bacon, a sprinkle of fresh chopped parsley or chives can add a pop of color and freshness. A dollop of sour cream or a swirl of heavy cream can also add extra richness.
Perfect Pairings: This hearty soup is a meal in itself, but it pairs wonderfully with a side of crusty bread for dipping, a simple green salad with a light vinaigrette, or even a grilled cheese sandwich for the ultimate comfort meal.
Vegetable Boost: Feel free to add other quick-cooking vegetables during the last few minutes of simmering, such as frozen peas, corn, or diced bell peppers, for added color and nutrition.
Herb Variations: Experiment with other fresh herbs like sage or rosemary (used sparingly) to subtly alter the flavor profile.

Storage and Reheating

This soup is often even better the next day, as the flavors have more time to meld. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of chicken stock or milk to adjust the consistency if it has thickened too much in the fridge. Freezing is also an option, but the creamy texture might change slightly upon thawing and reheating. If freezing, allow the soup to cool completely before transferring it to freezer-safe containers, leaving some headspace. It can be stored for up to 2-3 months.

This Creamy Chicken & Wild Rice Soup isn’t just a meal; it’s an experience – a warm embrace in a bowl that promises both ease and exceptional taste. Whether you’re making it for a busy weeknight or a leisurely weekend, it’s bound to become a treasured recipe in your home. So go ahead, gather your ingredients, and prepare to indulge in this delightful, comforting creation.

5 from 2 votes

Creamy Chicken & Wild Rice Soup

Adapted from Cooking Light

Imagine the flavor of your favorite chicken pot-pie… only in a bowl. This quick and easy recipe is perfect for weeknights and can easily be made gluten-free or with leftover turkey!

Total Time 40 minutes

Servings 6 servings

Author Rosemary Stelmach

Ingredients

5
bacon slices, roughly chopped
(about 5 ounces)
1
cup
chopped onion
1
cup
thinly sliced carrot
1/2
cup
thinly sliced celery
1
tablespoon
fresh thyme leaves
8
ounces
sliced cremini mushrooms
(baby bellas)
4
garlic cloves, minced
1
32-ounce carton chicken stock
(4 cups)
1
cup
water
4
cups
lightly packed chopped baby spinach or curly kale
(about 5 ounces)
1
teaspoon
kosher salt
1/2
teaspoon
freshly ground black pepper
1 1/2
cups
shredded skinless, boneless rotisserie chicken or turkey breast
(about 6 ounces)
1
8-ounce package precooked wild rice and/or brown rice
(for gluten-free, check package for GF certified)
1
cup
half-and-half
(or whole milk)
1/3
cup
all-purpose flour or gluten-free all-purpose flour
(about 1.5 ounces)

Instructions

Heat a Dutch oven over medium-high. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan with a slotted spoon and set aside. Reserve 1 tablespoon bacon drippings in pan.
Add onion, carrot, and celery to drippings in pan; sauté for 3 minutes. Add thyme, mushrooms, and garlic; sauté for 5 minutes. Add stock and 1 cup water; bring to a boil. Reduce heat, and simmer for 8 minutes or until vegetables are tender. Add spinach, salt, and pepper; cook for 3 minutes. Stir in chicken and rice.
Combine half-and-half and flour in a bowl, stirring with a whisk until smooth. Stir into soup; cook for 2 minutes or until thickened. Check for seasoning; add salt and pepper to taste. Top with bacon.

Recipe Notes

For gluten-free – Replace all-purpose flour with gluten-free all-purpose flour. Check the precooked rice packaging for GF Certified label.

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