Name: Creamy Chicken and Wild Rice Soup (Small Batch)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 tbsp. Unsalted Butter; 1 tbsp. Olive Oil; 10 oz. Chicken Breast ((8-10 oz. works!)); Salt + freshly cracked Black Pepper (to taste); 1/3 cup finely chopped Celery; 1/3 cup finely chopped Carrot; 1/2 cup finely chopped Onion (white or yellow onion); 2 cloves Garlic (minced); 1 tsp. finely chopped Fresh Thyme (or 1/2 tsp. Dried Thyme); 1/2 tsp. finely chopped Fresh Sage (or 1/4 tsp. Dried Sage); 1/4 cup Dry White Wine (like Pinot Grigio or Unoaked Chardonnay); 2 cups Chicken Broth or Chicken Stock (low-sodium if you're sensitive to salt); 1 Bay Leaf; 1 cup cooked Wild Rice; 1 cup Unsweetened Coconut Milk; 1 tsp fresh Lemon Juice (or to taste)

Makes about 1 1/2 quarts | Prep Time: 15 minutes / Cook Time: 30 minutes

An easy, creamy chicken and wild rice soup that is cozy, hearty, and designed to make about 1 1/2 quarts of soup. It’s just enough for 2-3 bowls, but leftovers are amazing if you’re cooking for just one!

I’m SO excited about this soup. There are quite a few small batch soup recipes on my website, and this one fits in perfectly for a cozy, hearty, flavorful addition to the rest of the lineup. There’s something timeless about chicken and wild rice soup, right? It’s nostalgic and cozy, but I wanted this version to have a lighter, modern twist. So, instead of heavy cream, we’re using coconut milk! It creates a silky, creamy base without feeling too rich, and the flavor is really good with earthy wild rice and fresh herbs!

This recipe is specifically designed for small-batch cooking, so you won’t end up with an oversized stockpot of soup hanging around for days. It makes about 1.5 quarts, which is perfect for a cozy dinner for two with a little left for tomorrow’s lunch. (And like I mentioned before, leftovers are SO good!) Prep time takes about 15 minutes, and with about 35 minutes of simmering, you’ve got this cozy recipe ready to rock in under an hour.

A bowl of creamy chicken and wild rice soup with a spoon in it and a linen and glass of wine resting nearby.

Ingredients

1 tbsp. Unsalted Butter
1 tbsp. Olive Oil
8-10 oz. Chicken Breast
Salt, to taste (at least 1/2 tsp.)
cracked Black Pepper, to taste
1/3 cup finely chopped Celery
1/3 cup finely chopped Carrot
1/2 cup finely chopped Onion (white or yellow onion)
2 cloves Garlic, minced
1 tsp. finely chopped Fresh Thyme (or 1/2 tsp. Dried Thyme)
1/2 tsp. finely chopped Fresh Sage (or 1/4 tsp. Dried Sage)
1/4 cup Dry White Wine (like Pinot Grigio or Unoaked Chardonnay)
2 cups Chicken Broth or Chicken Stock (low-sodium if you’re sensitive to salt)
1 Bay Leaf
1 cup cooked Wild rice
1 cup Coconut Milk
1 tsp. fresh Lemon Juice

The combination of tender chicken breast, garlic, onion, carrot, celery, and fresh thyme makes this soup both hearty and familiar. The cooked wild rice adds a nutty, chewy texture that keeps every bite interesting. Pair it with some crusty bread (or maybe cheesy toasts from my Cheddar Broccoli Soup recipe if you’re feeling fancy), and you’ve got the ultimate fall and winter meal.

Ingredient Notes & FAQs

Wild Rice: Use fully cooked wild rice (or a wild rice blend) before adding to the soup. You can make it ahead of time or use pre-cooked wild rice packs (that you just pop in the microwave for a minute or two) to save some time. If you’re not familiar with wild rice, it takes at least 45 minutes to cook, so be ready! Can I use a different rice? You can use whatever you love! The flavors will change, as wild rice has an earthiness and a slightly nutty flavor to it that is perfect for this soup. But if you’d rather swap in a white rice, brown rice, or whatever – do it. Just know the flavor and texture won’t be the same!
Coconut Milk: Choose canned unsweetened coconut milk, not the carton kind. It adds creaminess without coconut-y flavor dominating the soup. TBH, I do not like the flavor of coconut. If you’re also anti-coconut, and worried about it in this soup, don’t! It adds a light creaminess without the coconut flavor! But if you’re still hesitant, swap in whole milk, half and half, or heavy cream for the coconut milk. (Whole milk will have to simmer for a longer period of time to thicken, but half and half or heavy creamy will thicken pretty quickly.) (And sticking with coconut milk makes this soup dairy-free!)
Chicken: Boneless, skinless chicken breast works great here, but chicken thighs can also be used for extra flavor. Rotisserie chicken is a GREAT alternative that you don’t actually have to cook, too! You’ll need about 1 1/2 cups of shredded rotisserie chicken for this recipe if you go that route. Leftover turkey would also be great in this soup!
Herbs: Fresh thyme and sage are my go-to, but rosemary or a mix of herbs would work beautifully, too. A sprinkle of fresh parlsey over the soup before serving gives a great pop of flavor and color, too!

This recipe is small batch by design, but it can easily be doubled or tripled if needed. If you’re a meal prep kind of person, double the recipe and keep leftovers in the refrigerator for up to three days.

Directions

Step One: Season + Cook the Chicken. Season the chicken breast all over with salt and pepper. (I use Diamond Crystal Kosher Salt—about ½ teaspoon on the chicken and ¼ teaspoon black pepper, but adjust to your taste!) In a large saucepan or medium Dutch oven over medium heat, melt the butter with the olive oil. Add the chicken and cook for 5–6 minutes per side, until browned and the internal temperature reaches 165°F.

A seasoned chicken breast cooking in a ceramic dutch oven.

Step Two: Add the Veggies. Transfer the cooked chicken to a plate or shallow bowl and tent with foil. Add the celery, carrots, onions, and a pinch of salt to the pot. Cook for 6–7 minutes, stirring occasionally and scraping up the browned bits from the bottom, until the vegetables are softened.

Chopped onions, celery, and carrot resting in the bottom of a ceramic dutch oven.

A wooden spoon stirring softened vegetables in a ceramic dutch oven.

Step Three: Add Garlic, Herbs, + Wine. Stir in the minced garlic and finely chopped herbs. Cook for about 1 minute until fragrant. Pour in the dry white wine and cook, stirring occasionally, for 4–5 minutes, until most of it has evaporated.

A ceramic dutch oven with cooked vegetables and fresh herbs sprinkled into it.

A bottle of white wine being poured into a ceramic dutch oven with cooked vegetables.

Step Four: Add the Chicken Broth. Pour in the chicken broth and bring to a boil. Reduce to a low simmer and cook (uncovered) for 15 minutes. While the soup simmers, shred the chicken breast.

Step Five: Add Chicken, Rice, + Coconut Milk. Stir the shredded chicken, cooked wild rice, and coconut milk into the soup. Simmer (uncovered) for another 15 minutes. Stir in the lemon juice, then season to taste with salt and pepper. Remove the bay leaf. Serve hot and enjoy!

A ceramic dutch oven full of chicken and wild rice soup (the coconut milk is poured on top)

A ceramic pot full of creamy chicken and wild rice soup with a wooden spoon about to be inserted into the soup.

Recipe Tips & Tricks

If you have leftover cooked wild rice, you can use it in salads or grain bowls later in the week! (Or more soup! 😉)
Add the coconut milk toward the end, and be sure to turn the heat down as it simmers to keep the soup silky and prevent curdling.

Ways to Customize this Recipe

Add chopped mushrooms for extra earthiness.
Stir in baby spinach or shredded kale at the end for a boost of greens.
Swap coconut milk for heavy cream or half and half if you’re feeling more of a classic vibe.
Add a pinch of crushed red pepper for subtle heat!

Just FYI, my entire website is packed with small batch recipes! If you’re often cooking for one or two people, feel free to sign up for my weekly newsletter. I only send one newsletter each week, but it’s packed with four small batch recipes, as well as a few tips and tricks for you.

How to Store + Make Ahead

Store in the Refrigerator: Let the soup cool completely, then store leftovers in an airtight container for up to 3 days.
Store in the Freezer: You can freeze it, but the texture may be a little softer when reheated. If freezing, cool it down, portion it into freezer-safe containers, and store for up to 1 month.
Reheat on the Stove: Add a splash of broth or water to loosen things up, then warm over medium-low heat, stirring often, until heated through.

More Small Batch Soup Recipes

SUPER popular Chicken, Poblano, and Black Bean Soup (makes 1 1/2 quarts)
Cheesy + creamy Cheddar Broccoli Soup (makes 2)
Easy + my dad’s favorite Stuffed Green Pepper Soup (makes 1 quart)
MY favorite Loaded Baked Potato Soup (makes 2 servings)
End of summer Creamy Roasted Tomato Soup (makes 2 servings)

This soup is designed to be warm and comforting, but not too heavy. The coconut milk adds such a fun, modern spin that makes it feel different from the classic creamy chicken soups we grew up with. Honestly, I think this is one of those recipes you’ll want to keep on repeat all fall and winter! And bonus: it’s just as good the next day, maybe even better. 😉

If you want to make more than 1 1/2 quarts, there is a little slider bar in the recipe card below (near “servings”). Slide that bar to adjust the amount you want to make, and the ingredients will automatically adjust for you!

If you make this chicken wild rice soup and love it, please leave a comment and / or star rating below! You can also share them on Instagram and tag me so we can connect and be *friends*! Also, if you have any questions about the ingredients or how to make them, send me an email so I can help out.

xx Sara

5 from 4 votes (2 ratings without comment)