Amish-Style Creamy Chicken and Wild Rice Soup

Imperial October 25, 2026October 25, 2026

Quick Recipe Version (TL;DR)

Amish-Style Creamy Chicken and Wild Rice Soup brings shredded chicken, nutty wild rice, and tender vegetables together in a silky, herb-scented broth. This Amish-inspired farmhouse soup is hearty enough for supper, especially with warm bread alongside.

Yield: 6 generous servings
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 95 minutes

Quick Ingredients

4 tablespoons unsalted butter, divided
1 medium yellow onion, diced; 2 medium carrots, sliced; 2 celery ribs, sliced
2 garlic cloves, minced
1 cup uncooked wild rice, rinsed
6 cups low-sodium chicken broth
1 teaspoon dried thyme, 1/2 teaspoon dried rubbed sage, and 1 bay leaf
1/4 cup all-purpose flour
2 cups whole milk and 1/2 cup heavy cream
3 cups cooked shredded chicken, about 15 ounces
1/2 teaspoon fine salt and 1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley, for serving

Do This

1. Rinse the wild rice, chop the vegetables, and shred the cooked chicken.
2. Melt 2 tablespoons butter in a large pot. Cook the onion, carrots, and celery for 8 minutes; add the garlic and cook for 1 minute.
3. Add the rice, broth, thyme, sage, and bay leaf. Bring to a boil, then cover and gently simmer for 50 minutes, until the rice is tender.
4. During the final 10 minutes, melt the remaining butter in a saucepan. Whisk in the flour, cook for 1 minute, then gradually whisk in the milk. Simmer for 3 minutes; stir in the cream.
5. Whisk 1 cup hot broth from the soup into the cream mixture. Stir it into the soup with the chicken, salt, and pepper. Gently simmer for 11 minutes, until the chicken reaches 165°F (74°C).
6. Remove the bay leaf, sprinkle with parsley, and serve hot. Keep the finished soup below a full boil.

Why You’ll Love This Recipe

Comforting farmhouse flavor: Chicken, butter-softened vegetables, thyme, and sage make every spoonful feel cozy and familiar.
Wonderful texture: Wild rice adds a pleasantly chewy, nutty contrast to the tender chicken and silky broth.
Creamy without being heavy or pasty: A modest amount of flour and a splash of cream give the soup body while keeping it spoonable.
A practical supper: Use leftover roast chicken or rotisserie chicken, then enjoy the leftovers for easy lunches.

Grocery List

Produce: 1 medium yellow onion, 2 medium carrots, 2 celery ribs, 2 garlic cloves, and 1 small bunch fresh parsley.
Dairy: Unsalted butter, whole milk, and heavy cream.
Meat: Cooked chicken, enough for 3 cups shredded; leftover roast chicken or a rotisserie chicken works well.
Pantry: Uncooked wild rice, low-sodium chicken broth, all-purpose flour, dried thyme, dried rubbed sage, 1 bay leaf, fine salt, and black pepper.

Full Ingredients

For the Soup Base

2 tablespoons unsalted butter (28 g)
1 medium yellow onion, cut into 1/4-inch dice (about 150 g)
2 medium carrots, peeled and cut into 1/2-inch pieces (about 150 g)
2 celery ribs, cut into 1/2-inch pieces (about 100 g)
2 garlic cloves, minced
1 cup uncooked wild rice (160 g), rinsed and drained; use plain wild rice, not instant rice or a seasoned blend
6 cups low-sodium chicken broth (1.44 liters)
1 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1 dried bay leaf

For the Creamy Finish

2 tablespoons unsalted butter (28 g)
1/4 cup all-purpose flour (30 g)
2 cups whole milk (480 ml)
1/2 cup heavy cream (120 ml)
3 cups cooked shredded chicken (about 15 ounces or 425 g), skin and bones removed
1/2 teaspoon fine salt (3 g)
1/2 teaspoon freshly ground black pepper

For Serving and Adjusting

2 tablespoons finely chopped fresh parsley
Up to 1/2 cup hot water (120 ml), only if needed to replace liquid lost during an extended rice-cooking time
Crusty bread or warm dinner rolls, optional, for serving

Amish-Style Creamy Chicken and Wild Rice Soup – Closeup

Step-by-Step Instructions

Step 1: Prepare the rice, vegetables, and chicken

Rinse the wild rice in a fine-mesh strainer under cool running water for 30 seconds, then drain well. Dice the onion, cut the carrots and celery into evenly sized pieces, and mince the garlic. Shred the cooked chicken into bite-size strands, discarding any skin, bones, or cartilage.

Have a 5- to 6-quart heavy-bottomed pot or Dutch oven ready, along with a medium saucepan for the creamy mixture. The cooking time below assumes plain wild rice that becomes tender after a 50-minute simmer; individual brands can take longer.

Step 2: Soften the vegetables in butter

Melt 2 tablespoons butter in the large pot over medium heat. Add the onion, carrots, and celery. Cook for 8 minutes, stirring frequently, until the onion is translucent and the vegetables begin to soften. Avoid browning them deeply; this soup should have a gentle, buttery flavor.

Add the garlic and cook for 1 minute, stirring constantly, just until fragrant.

Step 3: Simmer the wild rice in the herb broth

Stir in the drained wild rice, chicken broth, thyme, sage, and bay leaf. Increase the heat to medium-high and bring to a boil, allowing about 5 minutes. Reduce the heat to low, cover, and maintain a gentle simmer for 50 minutes. Stir after 25 minutes, scraping along the bottom of the pot.

The rice is ready when it is tender with a pleasantly chewy center and many grains have split open to reveal their pale interiors. If it still feels hard, continue simmering in 5-minute increments. Add hot water in 1/4-cup increments, up to 1/2 cup, only if the liquid level has dropped noticeably. Longer-cooking rice will increase the total recipe time.

Step 4: Make the silky cream mixture

During the final 10 minutes of the rice-cooking time, melt the remaining 2 tablespoons butter in the medium saucepan over medium-low heat, about 1 minute. Whisk in the flour and cook for 1 minute, whisking continuously. The mixture should bubble gently but remain pale.

Gradually whisk in the milk over 2 minutes, adding a little at first to create a smooth paste before pouring in the rest. Increase the heat to medium and bring to a gentle simmer. Cook for 3 minutes, whisking frequently, until lightly thickened. Reduce the heat to low and stir in the cream for 1 minute. Remove from the heat.

Step 5: Combine the soup and gently heat the chicken

Once the rice is tender, ladle 1 cup of hot broth from the soup pot into the cream mixture, whisking until smooth. This loosens the thickened milk and helps it blend evenly into the soup. Slowly pour the mixture back into the large pot while stirring.

Add the shredded chicken, salt, and pepper. Cook over low heat at a very gentle simmer for 11 minutes, stirring frequently, until the chicken is thoroughly heated and reaches 165°F (74°C) on an instant-read thermometer. Do not bring the dairy-enriched soup to a rolling boil.

Step 6: Finish and serve

Remove and discard the bay leaf. Taste the soup before serving; broth and rotisserie chicken vary in saltiness, so adjust the seasoning only if needed. The finished consistency should lightly coat a spoon while still flowing easily.

Ladle into warm bowls and sprinkle with the chopped parsley. Serve immediately with crusty bread or warm dinner rolls, if desired. The soup will continue to thicken as the rice absorbs liquid.

Pro Tips

Choose the right rice: Plain wild rice gives the most distinctive nutty flavor and chewy texture. A wild rice blend can work, but follow its package cooking time and check early.
Let tenderness guide you: Wild rice varies by processing method and age. A few split grains are a good sign, but taste a spoonful before adding the creamy finish.
Whisk the milk in gradually: Starting with a small splash makes it much easier to smooth out the flour mixture and prevent lumps.
Keep the heat gentle: Stir frequently after adding the dairy, especially along the bottom of the pot, to prevent scorching or separation.
Leave room for thickening: This is a creamy soup, not a chowder. If it becomes too thick, stir in warm milk or broth 1/4 cup at a time until it is comfortably spoonable.

Variations

Lighter, all-milk version: Replace the 1/2 cup heavy cream with 1/2 cup additional whole milk, using 2 1/2 cups whole milk total. The soup will be slightly less rich but still creamy.
Chicken and mushroom: Add 8 ounces sliced cremini mushrooms with the onion, carrots, and celery. Cook the vegetables for 12 minutes instead of 8 minutes, allowing the mushroom moisture to evaporate; total cooking time increases by 4 minutes.
Turkey and wild rice: Replace the chicken with 3 cups cooked shredded turkey, about 15 ounces. Heat it to 165°F (74°C) just as you would the chicken.

Storage & Make-Ahead

Refrigerate: Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Store at 40°F (4°C) or below for up to 4 days. The rice will absorb more liquid as it sits, so a thicker soup the next day is normal.

Reheat: Warm only the amount needed in a saucepan over medium-low heat, stirring often. Add milk or broth 1/4 cup at a time to loosen it. Heat to 165°F (74°C) without bringing it to a vigorous boil.

Make ahead: Chop the vegetables up to 2 days ahead and refrigerate them in an airtight container. You can also prepare the soup through Step 3 one day ahead, then cool and refrigerate promptly. Reheat the base to a gentle simmer before making the cream mixture and finishing the recipe.

Freeze: For the smoothest texture, freeze the cooked rice-and-vegetable base before adding the dairy mixture, for up to 2 months. Thaw overnight in the refrigerator, reheat, and finish with freshly made cream mixture and cooked chicken. Fully finished soup can also be frozen for 2 months, but the dairy may separate slightly after thawing.

Nutrition (per serving)

Estimated for one-sixth of the soup, including the cream and parsley but excluding bread. Values vary with the chicken and broth used.