Mediterranean Creamy Chicken and Wild Rice Soup

This soup is warm, filling, and full of Mediterranean flavors. The wild rice adds a nutty taste and a hearty texture, while the shredded chicken keeps the soup satisfying without feeling heavy. The vegetables bring depth, the lemon brightens everything, and the herbs give it a cozy aroma. It’s the kind of bowl you’ll want on a cool evening, and it reheats well for lunch the next day.

Time

Prep: 15 minutes
Cook: 40–45 minutes
Total: 55–60 minutes

Ingredients

Proteins

Cooked, shredded chicken (about 2 cups)

Grains

1 cup wild rice, rinsed

Vegetables

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

Liquids

4 cups chicken broth or stock

1 cup heavy cream

Seasonings & Herbs

1 tsp dried thyme

Fresh parsley for garnish

Salt and pepper to taste

Acidity

Juice and zest of 1 lemon

Fats

1 tbsp olive oil for sautéing

Instructions

Heat olive oil in a large pot over medium heat.

Add onion, carrots, and celery. Cook for 5–6 minutes until the vegetables soften.

Stir in the garlic and cook for another minute.

Add the wild rice and dried thyme. Stir to coat the grains in the oil and aromatics.

Pour in the chicken broth. Bring it to a boil, then reduce the heat, cover, and let it simmer for 35–40 minutes until the rice is tender.

Add the shredded chicken, lemon juice, and lemon zest. Stir well.

Pour in the heavy cream and simmer for another 5 minutes. Don’t let it boil too hard or the cream may separate.

Taste and adjust with salt and pepper.

Serve warm and garnish with fresh parsley.

Tips

Rinse the wild rice before adding it. It removes excess starch and helps the soup stay cleaner.

If your rice takes longer to soften, add a splash of water or broth and keep simmering.

Sautéing the vegetables properly at the start builds the flavor foundation.

For a thicker soup, simmer uncovered for the final 5 minutes.

For a thinner soup, add a bit more broth after adding the cream.

Use rotisserie chicken if you want to speed things up.

Add the lemon juice at the end so the brightness doesn’t fade during cooking.

Heavy cream holds up best, but half-and-half can work if heated gently.

Let the soup rest for five minutes before serving so the flavors blend.

Variations

Herb swap: Try rosemary or oregano instead of thyme.

Light version: Use milk or evaporated milk instead of cream.

Vegetarian version: Skip the chicken and use chickpeas. Replace broth with vegetable stock.

Mushroom version: Add sliced mushrooms with the vegetables.

Tomato twist: Add a handful of cherry tomatoes in the last 10 minutes.

Spinach version: Stir in fresh spinach at the end and let it wilt.

Smoky version: Add smoked paprika for a deeper flavor.

Rice blend: Use a wild rice blend if pure wild rice isn’t available.

Extra lemon: Add more zest for a sharper citrus flavor.

Q&A

Can I use uncooked chicken instead of cooked?
Yes. Dice it small and add it with the broth. It will cook as the rice cooks.

Does wild rice take longer than regular rice?
Yes. It needs more time, but it holds its shape and adds a better texture.

Can I freeze this soup?
It freezes well, but the cream may thicken. Reheat slowly and add a splash of broth if needed.

Can I use coconut milk instead of cream?
You can, but it changes the flavor. It still works if you want a dairy-free version.

Can I skip the lemon?
The soup will still be good, but the lemon is what gives it a Mediterranean feel.

What if the soup becomes too thick?
Add warm broth or water until it reaches the texture you want.

Can I make this in a slow cooker?
Yes. Add everything except the cream and lemon. Cook on low for 6 hours, then stir in cream and lemon at the end.

Can I use leftover rice?
If you do, reduce broth to 3 cups and add the rice near the end so it doesn’t get mushy.

Can I add more vegetables?
Yes. Zucchini, peas, or kale all work well.

Nutrition

(approx. per serving, 4 servings)

Calories: 390–430

Protein: 28–32g

Fat: 18–22g

Carbs: 32–36g

Fiber: 3–4g

Sugar: 4–5g

Conclusion

This soup is simple, hearty, and full of warm Mediterranean flavors. The lemon keeps it bright, the rice adds substance, and the cream brings everything together. It’s flexible enough to adjust to whatever you have on hand, and it stores well for meals later in the week. If you want, I can turn this into a bigger meal plan or build a lighter, low-calorie version too.