Why This Chicken and Wild Rice Soup Recipe Works
- Uses affordable, easy-to-find ingredients that won’t break the budget
- Comes together in just one pot for simple preparation and cleanup
- Perfect for weeknight dinners or weekend meal prep sessions
- Freezes beautifully for future cozy meals when you need them most
- Delivers a balanced meal with protein, vegetables, and whole grains in every spoonful
Choosing the Right Chicken for Wild Rice Soup
Best Cuts for This Recipe
Boneless, skinless chicken thighs are the ideal choice for this soup. They remain tender and juicy even after simmering, adding rich flavor throughout the broth. Unlike chicken breasts that can become dry and stringy, thighs maintain their moisture and contribute essential richness to your wild rice soup.
Buying Tips
Look for fresh chicken thighs with a pinkish color and no strong odor. If possible, choose organic or free-range options for the best flavor profile. When budget is a concern, purchasing family packs and freezing portions you don’t immediately need can be economical.
Substitutions
If you prefer white meat, you can use boneless, skinless chicken breasts, but reduce the simmering time to prevent them from becoming tough. Alternatively, use rotisserie chicken added at the end of cooking for a convenient shortcut. For a vegetarian version, substitute chickpeas or white beans for the chicken and use vegetable broth.
Chicken and Wild Rice Soup Ingredients & Prep
Chicken Prep Essentials
Trim any excess fat from your chicken thighs before cutting them into bite-sized pieces. This ensures even cooking and makes the soup easier to eat. If you’re short on time, you can place the chicken thighs in whole and shred them later with two forks after they’re fully cooked.
Flavor Builders
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 8 cups chicken broth (low sodium)
- 1 cup wild rice blend
- 1½ pounds boneless, skinless chicken thighs
- ¼ cup fresh parsley, chopped
Pantry Staples
Keep these essentials on hand for this soup: olive oil, chicken broth, salt, black pepper, and dried herbs. For a creamier version, you’ll also want flour (or cornstarch) and either heavy cream or half-and-half.
Step-by-Step Chicken and Wild Rice Soup Cooking Instructions
Pre-Cooking Chicken and Wild Rice Prep
Begin by dicing the onion, carrots, and celery into uniform pieces to ensure even cooking. Cut the chicken thighs into bite-sized chunks if not planning to shred later. Rinse the wild rice blend under cold water until the water runs clear to remove excess starch.
Cooking Method for Chicken and Wild Rice Soup
- In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, cooking until softened, about 5-7 minutes.
- Add the minced garlic, dried thyme, and rosemary, cooking until fragrant, about 30 seconds.
- Add the chicken pieces and cook until they begin to turn opaque, about 5 minutes.
- Pour in the chicken broth, add the bay leaf, and bring to a gentle boil.
- Add the wild rice, reduce heat to maintain a simmer, cover, and cook for 45 minutes, or until the rice is tender but still slightly chewy.
Doneness Check for Chicken and Wild Rice Soup
The soup is ready when the wild rice is tender but still has a slight bite (not mushy) and the chicken reaches an internal temperature of 165°F. The broth should be flavorful and slightly thickened from the starch released by the rice.
Resting Chicken and Wild Rice Soup
Allow the soup to rest for 5-10 minutes before serving. This gives the flavors time to meld and the soup to cool just enough to be enjoyed comfortably. Remove the bay leaf before serving and stir in fresh parsley.
Pro Tips for Perfect Chicken and Wild Rice Soup
Avoiding Tough/Dry Chicken
Don’t overcook your chicken! If using chicken breasts instead of thighs, consider adding them later in the cooking process or using pre-cooked chicken added at the end. Also, simmer gently rather than boiling vigorously, which can toughen meat fibers.
Looking for more comforting chicken recipes? Check out our Marry Me Chicken that’s guaranteed to impress!
Tool Recommendations
A heavy-bottomed Dutch oven or soup pot distributes heat evenly for the best results. A sharp chef’s knife makes prep work easier and safer. Wooden spoons are gentle on pots and perfect for stirring soup without scratching.
Storage & Reheating
Store leftover soup in airtight containers in the refrigerator for up to 4 days. The soup will thicken as it sits—add a splash of broth when reheating to reach your desired consistency. For longer storage, freeze in portion-sized containers for up to 3 months.
Chicken and Wild Rice Soup Flavor Variations
Creamy Twist
Transform this soup into a creamy delight by adding 2 tablespoons of butter and 2 tablespoons of flour to create a roux after sautéing the vegetables. Whisk in 1 cup of half-and-half or heavy cream during the last 5 minutes of cooking.
Herb and Vegetable Enhancements
Customize your soup with different herb and vegetable combinations:
| Variation | Added Ingredients | Special Instructions |
|---|---|---|
| Mushroom Lover’s | 8 oz sliced mushrooms | Add with other vegetables |
| Garden Fresh | 1 cup fresh or frozen peas | Add during last 5 minutes |
| Lemon Herb | Zest and juice of 1 lemon, 2 tbsp fresh dill | Add at the end of cooking |
| Autumn Harvest | 1 cup diced butternut squash | Add with rice (may need 10 min extra cooking) |
Global Flavors
Give your chicken and wild rice soup an international twist by adding curry powder and coconut milk for Thai-inspired flavors, or ginger, soy sauce, and bok choy for an Asian-inspired version.
For bread to accompany your soup, try our No-Knead Cranberry Walnut Bread that requires minimal effort but delivers amazing results!
Chicken and Wild Rice Soup Serving Suggestions
Serve this hearty soup with crusty bread for dipping or a simple green salad dressed with vinaigrette for a complete meal. For a more substantial dinner, pair with grilled cheese sandwiches or crostini topped with melted cheese.
Need another delicious chicken dinner idea? Our Tuscan Garlic Chicken with Sun-Dried Tomatoes is a quick restaurant-quality option!
For beverage pairings, try a crisp Sauvignon Blanc or a light-bodied Pinot Noir. Non-alcoholic options include sparkling water with lemon or hot apple cider during colder months.
Find more inspiration for your meals on our Pinterest page where we share delicious recipes and meal ideas daily!
Chicken and Wild Rice Soup FAQs
Can I use only wild rice instead of a blend?
Yes, but pure wild rice takes longer to cook (about 55-65 minutes) and has a stronger flavor. For the most balanced taste and texture, a wild rice blend containing both wild and other rice varieties is recommended.
How do I make this soup thicker?
For a thicker soup, you can create a slurry with 2 tablespoons cornstarch and ¼ cup cold water. Add this mixture during the last 10 minutes of cooking, stirring until thickened. Alternatively, you can puree a cup of the finished soup (without chicken pieces) and return it to the pot.
Can I make this in a slow cooker?
Absolutely! Sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the wild rice during the last 1.5 hours of cooking (if on high) or 2.5 hours (if on low).
Looking for more bread options? Try our No-Knead Rosemary Cranberry Bread for a rustic touch to accompany your soup!
Conclusion
This Chicken and Wild Rice Soup is more than just a meal—it’s comfort in a bowl that warms both body and soul. With its perfect balance of tender chicken, chewy wild rice, and vegetables swimming in savory broth, each spoonful delivers nourishment and satisfaction.
Whether you’re cooking for a family dinner, meal prepping for busy days ahead, or looking for the perfect remedy for cold weather blues, this soup delivers on all fronts. The recipe is flexible enough to accommodate what you have on hand while still producing consistently delicious results.
Don’t forget to share your soup creations with us or save this recipe for later! And remember, on those days when you need a little extra comfort, there’s nothing quite like homemade chicken and wild rice soup to make everything better.
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Chicken and Wild Rice Soup: Cozy Comfort in Every Spoonful!
- Total Time: 1 hr
- Yield: 6 servings 1x
Description
Creamy, hearty, and soul-warming — this Chicken and Wild Rice Soup is the definition of cozy comfort. Loaded with tender chicken, nutty wild rice, and savory vegetables in a luscious broth, it’s the perfect one-pot meal for chilly nights.
Ingredients
2 tbsp butter
1 tbsp olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1 cup uncooked wild rice blend
6 cups chicken broth
2 cups cooked shredded chicken
1 cup milk or half-and-half
1/2 cup heavy cream (optional for extra creaminess)
1/2 tsp dried thyme
1/2 tsp rosemary
1 bay leaf
Salt and pepper to taste
2 tbsp chopped parsley
Instructions
1. In a large pot or Dutch oven, heat butter and olive oil over medium heat.
2. Add onion, carrots, and celery; cook until softened, about 5 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add wild rice, chicken broth, thyme, rosemary, bay leaf, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 40–45 minutes, until rice is tender.
6. Stir in cooked chicken, milk, and cream; simmer another 5–10 minutes.
7. Remove bay leaf and adjust seasoning to taste.
8. Garnish with parsley before serving.
Notes
🍗 Tip 1: Use rotisserie chicken for a quick shortcut.
🌾 Tip 2: For a dairy-free version, swap cream with coconut milk.
🥕 Tip 3: Add mushrooms for an earthy, rich flavor.
🧄 Tip 4: Make it ahead — it tastes even better the next day!
💛 Tip 5: Thin leftovers with a bit of broth or milk when reheating for perfect texture.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 95mg