Creamy, cozy, and full of rich Italian-inspired flavor, this Tuscan chicken wild rice soup is an easy one-pot dinner you will want on repeat all fall and winter. Tender shredded chicken, nutty wild rice, Parmesan, spinach, and sun-dried tomatoes turn a simple pot of soup into a hearty dinner that feels special enough for Sunday supper.
If your family loves comforting chicken soup recipes, be sure to try my Italian Penicillin Soup, Creamy Tuscan Chicken Noodle Soup, and Creamy Chicken Noodle Soup. You can also browse all of my easy soup and stew recipes for more cozy family dinners.
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Why You’ll Love This Creamy Tuscan Chicken Wild Rice Soup
- Rich, creamy, and packed with cozy Tuscan flavor
- A hearty one-pot meal with chicken, vegetables, and wild rice
- Easy to make with rotisserie chicken
- Great for meal prep because it tastes even better the next day
- A restaurant-style soup that is simple enough for busy weeknights
Ingredients You’ll Need
- Butter and olive oil
- Yellow onion
- Carrots
- Celery
- Fresh garlic
- All-purpose flour
- Chicken broth
- Wild rice blend
- Italian seasoning and dried thyme
- Cooked shredded chicken
- Sun-dried tomatoes
- Heavy cream
- Freshly grated Parmesan cheese
- Baby spinach
- Salt, black pepper, and fresh parsley or thyme
How to Make Tuscan Chicken Wild Rice Soup
Heat the butter and olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, until the vegetables begin to soften.
Stir in the garlic and cook for about 30 seconds, just until fragrant. Sprinkle the flour over the vegetables and stir well. Let it cook for 1 minute so the soup does not have a raw flour taste.
Slowly pour in the chicken broth while stirring. Add the wild rice blend, Italian seasoning, dried thyme, salt, and black pepper. Bring the soup to a gentle boil, then lower the heat, cover, and simmer until the wild rice is tender.
Once the rice is cooked, stir in the shredded chicken, chopped sun-dried tomatoes, heavy cream, Parmesan, and spinach. Let the soup simmer uncovered for a few minutes, until it is creamy, hot, and the spinach has wilted.
Taste and adjust the salt and pepper. Serve with extra Parmesan and fresh parsley or thyme over the top.
Tips for the Best Creamy Chicken Wild Rice Soup
Use a wild rice blend instead of plain white rice. It gives the soup a heartier texture and holds up beautifully in the creamy broth.
Rotisserie chicken is my favorite shortcut here. You will need about 3 cups of shredded cooked chicken.
Do not add the cream until after the rice is tender. This keeps the broth creamy instead of overly thick while the rice cooks.
The soup will thicken in the refrigerator because the wild rice keeps soaking up broth. Add a splash of chicken broth when reheating leftovers until it reaches the consistency you like.
Make It Your Own
For a little heat, add a pinch of crushed red pepper flakes with the garlic.
Swap the spinach for chopped kale if you prefer. Add the kale with the chicken so it has a few extra minutes to soften.
For an even richer creamy Tuscan soup, stir in 4 ounces of softened cream cheese along with the heavy cream.
You can use half-and-half in place of heavy cream for a lighter soup, although it will not be quite as rich.
What to Serve with Tuscan Chicken Wild Rice Soup
This creamy Tuscan chicken wild rice soup is perfect with a loaf of warm crusty bread, garlic bread, or buttery biscuits for soaking up every bit of the rich Parmesan broth. A simple green salad or Caesar salad keeps the meal easy and balanced.
For another cozy chicken dinner to add to your weekly menu, try my Slow Cooker Cowboy Butter Chicken and Rice Casserole. If you are planning ahead for busy nights, my collection of easy weeknight slow cooker dinners has plenty of simple family-friendly ideas.
Creamy Tuscan Chicken Wild Rice Soup
This creamy Tuscan chicken wild rice soup is loaded with tender shredded chicken, hearty wild rice, sun-dried tomatoes, spinach, vegetables, and Parmesan in a rich, cozy broth.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Dinner, SOUP
- Method: STOVETOP
- Cuisine: ITALIAN INSPIRED
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth, plus more as needed
- 1 cup wild rice blend, rinsed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 3 cups cooked shredded chicken
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 3 cups baby spinach
- Fresh parsley or thyme, for serving
Instructions
- Heat the butter and olive oil in a large soup pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook for 6 to 8 minutes, until softened.
- Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute.
- Slowly stir in the chicken broth. Add the wild rice, Italian seasoning, thyme, salt, and pepper.
- Bring to a gentle boil. Reduce the heat to low, cover, and simmer for 40 to 50 minutes, until the wild rice is tender.
- Stir in the shredded chicken, sun-dried tomatoes, heavy cream, Parmesan, and spinach.
- Simmer uncovered for 5 to 10 minutes, until the soup is creamy, hot, and the spinach is wilted.
- Add more chicken broth if the soup is too thick. Taste and adjust the salt and pepper before serving.
Notes
- Rotisserie chicken makes this soup especially quick and easy.
- Wild rice continues to absorb broth as the soup sits. Add a splash of chicken broth when reheating leftovers.
- For freezing, make the soup through Step 5. Freeze before adding the cream, Parmesan, and spinach, then add them after reheating.
- Use half-and-half in place of heavy cream for a lighter option.
- Add a pinch of crushed red pepper flakes with the garlic for a little heat.
Frequently Asked Questions
Can I use uncooked chicken?
Yes. Add 1 pound of boneless, skinless chicken breasts or thighs with the broth and wild rice. Once cooked through, remove the chicken, shred it, and stir it back into the soup before adding the cream.
Can I make Tuscan chicken wild rice soup ahead of time?
Yes. It is wonderful for meal prep and often tastes even better the next day. Keep extra chicken broth on hand to thin it when reheating.
Can I freeze this soup?
Creamy soups can separate after freezing. For the best texture, freeze the soup before adding the heavy cream, Parmesan, and spinach. Reheat it, then stir in those ingredients fresh before serving.
Is this soup gluten-free?
To make it gluten-free, use a gluten-free flour blend or cornstarch to thicken the soup and make sure your broth and wild rice blend are certified gluten-free.
More Cozy Soup Recipes to Try
If you love this creamy chicken wild rice soup, you will also love:
- Italian Penicillin Soup
- Creamy Tuscan Chicken Noodle Soup
- Creamy Chicken Noodle Soup
- The Best Easy Soup and Stew Recipes for Cozy Family Dinners
Final Thoughts
Creamy Tuscan chicken wild rice soup is one of those easy dinners that tastes like you spent all afternoon making it. The tender chicken, wild rice, Parmesan, and sun-dried tomatoes make every bite rich and comforting, while the spinach and vegetables keep it fresh and balanced. It is cozy enough for a chilly night, but simple enough to add to your regular weeknight dinner rotation.
