Publix Chicken and Wild Rice Soup Recipe: Copycat Creamy Bowl With Herbed Depth

This copycat version captures the creamy richness and herbed depth that made the original famous.

I developed this recipe after years of trying to perfect that signature Publix flavor at home. The key is building layers through slow simmering wild rice and tender chicken.

What you get is a velvety soup with hearty wild rice, shredded chicken, and a perfectly seasoned broth. It’s comfort in a bowl, just like the deli original.

Ready in about an hour, this delivers the same satisfying warmth and flavor you expect from the beloved classic.

Ingredients for Publix Chicken and Wild Rice Soup

Creamy, herby, and packed with wild rice and tender chicken—just like the deli original.

The chicken is the foundation here—boneless, skinless breasts (or thighs if you prefer darker meat) give the best texture. Publix actually uses a mix of white and dark meat in theirs, but breasts work great. For the wild rice, Lundberg or Uncle Ben’s blends are solid. I grab mine in the bulk section at Whole Foods (cheaper and you can get just what you need). Fresh herbs would be amazing here, but dried work perfectly fine.

No wild rice? Long-grain brown rice is the closest swap, but it’ll take a bit longer to cook. Jasmine or basmati will work in a pinch, though the texture won’t be as hearty. Out of fresh chicken? Rotisserie chicken from the store saves a ton of time—just shred and toss it in at the end. Heavy cream can be swapped with half-and-half (less rich) or whole milk (even lighter).

This soup tastes even better the next day once the flavors meld. Keeps for 4-5 days in the fridge and freezes beautifully for up to 3 months. I always make a double batch—leftovers disappear fast.

Step-by-Step Instructions for Creamy Chicken and Wild Rice Soup

Here’s how to nail this copycat favorite with rich, velvety texture every time.

Step 1: Sauté the Aromatics for Depth

Melt the 0.5 cup Unsalted Butter in a large pot over medium heat. Add the finely diced Yellow Onion, diced Carrots, and diced Celery Stalks, and cook for 8-10 minutes until the vegetables soften and the onion turns translucent.

Stir in the minced Garlic Cloves and cook for 30 seconds until fragrant. This builds the flavor foundation, so don’t rush it. The smell will tell you when it’s ready—it’ll be irresistibly savory.

Step 2: Create the Creamy Broth Base

Sprinkle the 0.25 cup All-Purpose Flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste. You’re making a light roux here, which will thicken the soup beautifully.

Slowly pour in the 6 cups Chicken Broth while whisking constantly to prevent lumps. Add the 1 tsp Dried Thyme, 1 tsp Dried Rosemary, 1 whole Bay Leaf, 1 tsp Salt, and 0.5 tsp Black Pepper. Bring to a gentle simmer.

Step 3: Cook the Wild Rice and Chicken

Add the 1 cup Wild Rice Blend to the pot and simmer for 20 minutes, stirring occasionally. The rice will start to plump and soften, soaking up all those herby, savory flavors.

Add the 1.5 lb Boneless Skinless Chicken Breasts to the pot and simmer for another 15-20 minutes until the chicken is fully cooked and the rice is tender. The chicken should reach an internal temperature of 165°F.

Step 4: Shred the Chicken and Finish the Soup

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. Stir in the 1 cup Heavy Cream and let the soup simmer for 5 minutes to heat through and blend the flavors.

Taste and adjust the seasoning if needed. Remove the Bay Leaf before serving. The soup should be creamy, rich, and packed with the comforting flavors of herbs and tender chicken.

Perfect Pairings for publix chicken and wild rice soup

Bread Pairings

This creamy soup begs for crusty bread to soak up every last drop. I love serving it with a warm sourdough baguette from my local bakery. The tangy crust complements the herby broth perfectly. 🥖

Salad Sides

A crisp kale Caesar salad adds a refreshing contrast to the rich soup. Toss 4 cups chopped kale with 2 tbsp Parmesan and your favorite Caesar dressing. The bitterness cuts through the creaminess beautifully.

Wine Choices

For white wine lovers, a buttery Chardonnay from California pairs wonderfully. If you prefer red, try a light Pinot Noir—its bright acidity balances the soup’s richness. I always keep a Kendall-Jackson Vintner’s Reserve on hand for this. 🍷

Light Bites

Add a simple charcuterie board with sharp cheddar, prosciutto, and grapes for a satisfying meal. The salty, savory flavors enhance the soup’s herbed depth.

Beer Options

A crisp pilsner or wheat beer works surprisingly well. I recommend Samuel Adams Noble Pils—its clean finish cleanses your palate between spoonfuls.

Dessert Finish

End with a light lemon bar or vanilla bean ice cream. The citrusy brightness or creamy sweetness provides a perfect contrast to the savory soup. 🍋

Frequently Asked Questions