Chicken and Wild Rice Soup

Chicken and Wild Rice Soup is the ultimate comfort food—warm, hearty, and deeply satisfying. This classic soup combines tender chicken, nutty wild rice, and a rich, creamy broth infused with aromatic vegetables and herbs. It’s the kind of meal that feels like a hug in a bowl, perfect for chilly evenings, cozy weekends, or whenever you need something nourishing and soothing.

What makes this soup truly special is its balance of flavors and textures. The wild rice adds a pleasant chew and earthy depth, while the chicken provides protein and heartiness. Slowly simmered with onions, carrots, celery, and herbs, this soup develops a rich, comforting flavor that tastes even better the next day.

Why I Love This Recipe

I love this recipe because it’s comforting, filling, and incredibly wholesome. It’s one of those soups that feels both nourishing and indulgent at the same time. The creamy broth paired with tender chicken and wild rice makes it a go-to recipe when I want something cozy, satisfying, and homemade.

Why This Is a Must-Try Dish

• Perfect comfort food for cold days
• Hearty enough to be a full meal
• Nutritious and filling
• Great for meal prep and leftovers
• Loved by both kids and adults

Time, Servings, and Nutrition

• Preparation Time: 15–20 minutes
• Cooking Time: 45–50 minutes
• Total Time: About 1 hour 10 minutes
• Servings: 6

Approximate Calories: 380–420 calories per serving

Course: Main Course / Soup
Cuisine: American

Ingredients

Soup Base

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced

Soup

• 1 pound boneless, skinless chicken breasts or thighs
• ¾ cup uncooked wild rice (or wild rice blend)
• 6 cups chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper, to taste

Creamy Finish

• ¾ cup heavy cream (or half-and-half)
• 2 tablespoons all-purpose flour
• ¼ cup grated Parmesan cheese (optional)

Cooking Directions

1. Sauté vegetables in butter and oil.
2. Add chicken, rice, broth, and seasonings.
3. Simmer until rice and chicken are cooked.
4. Stir in cream mixture to finish.

Step-by-Step Preparation Method

1. Sauté the Vegetables: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 30 seconds.
2. Add Main Ingredients: Add chicken, wild rice, chicken broth, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
3. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 35–40 minutes, or until wild rice is tender and chicken is fully cooked.
4. Shred Chicken: Remove chicken, shred with two forks, and return to the pot.
5. Make It Creamy: In a small bowl, whisk flour into cream. Slowly stir into the soup and simmer for 5–10 minutes until thickened.
6. Finish: Remove bay leaf, adjust seasoning, and stir in Parmesan if using.

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How to Serve This Recipe

Serve Chicken and Wild Rice Soup hot, garnished with fresh parsley or thyme. Pair it with crusty bread, dinner rolls, or a simple green salad for a complete and comforting meal.

Recipe Tips

• Use wild rice blend for shorter cooking time.
• Thighs add extra richness compared to breasts.
• Stir occasionally to prevent rice from sticking.
• Add broth if soup thickens too much.
• Soup tastes even better the next day.

Variations (Detailed)

1. Dairy-Free Version: Use coconut milk or cashew cream.
2. Slow Cooker Version: Add everything except cream and cook on low for 6–7 hours; stir in cream at the end.
3. Extra Veggie Soup: Add mushrooms, spinach, or peas.
4. Lemon Herb Soup: Add a splash of lemon juice at the end.
5. Gluten-Free Option: Use cornstarch instead of flour.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze without cream for up to 3 months. Add cream when reheating.
• Reheating: Reheat gently on the stove, adding broth as needed.

Special Equipment Needed

• Large soup pot or Dutch oven
• Cutting board and knife
• Measuring cups and spoons
• Ladle

Conclusion

Chicken and Wild Rice Soup is a timeless, comforting recipe that delivers warmth, flavor, and nourishment in every spoonful. With its creamy texture, hearty ingredients, and cozy appeal, this soup is perfect for family dinners, meal prep, or simply enjoying a quiet, comforting meal at home. Once you try it, it’s sure to become a staple in your kitchen.

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup is the ultimate comfort food—warm, hearty, and deeply satisfying. This classic soup combines tender chicken, nutty wild rice, and a rich, creamy broth infused with aromatic vegetables and herbs.

Author: Stella Parker Cuisine: American Course: Soups & Drinks

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Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins Difficulty: Beginner Servings: 6

Ingredients

Servings

Soup Base

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced

Soup

• 1 pound boneless, skinless chicken breasts or thighs
• ¾ cup uncooked wild rice (or wild rice blend)
• 6 cups chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper, to taste

Creamy Finish

• ¾ cup heavy cream (or half-and-half)
• 2 tablespoons all-purpose flour
• ¼ cup grated Parmesan cheese (optional)

Instructions

1. Sauté the Vegetables: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 30 seconds.
2. Add Main Ingredients: Add chicken, wild rice, chicken broth, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
3. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 35–40 minutes, or until wild rice is tender and chicken is fully cooked.
4. Shred Chicken: Remove chicken, shred with two forks, and return to the pot.
5. Make It Creamy: In a small bowl, whisk flour into cream. Slowly stir into the soup and simmer for 5–10 minutes until thickened.
6. Finish: Remove bay leaf, adjust seasoning, and stir in Parmesan if using.

Keywords: Chicken and Wild Rice Soup