Chicken and Wild Rice Soup

Why You’ll Love This Recipe

Chicken and Wild Rice Soup is a comforting, hearty dish perfect for chilly days or whenever you need a nourishing bowl of warmth. With tender chunks of chicken, nutty wild rice, and a creamy, savory broth filled with vegetables and herbs, this soup offers a perfect balance of flavor and texture. It’s a satisfying meal on its own and great for leftovers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breast or thighs
wild rice blend
carrots
celery
onion
garlic
butter
all-purpose flour
chicken broth
heavy cream or half-and-half
thyme
bay leaf
salt
pepper
olive oil

directions

Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute more.

Add the wild rice, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil.

Reduce heat, cover, and simmer for 30-40 minutes, or until the rice is tender.

Add diced raw chicken and cook until fully cooked through, about 10-15 minutes. (If using pre-cooked chicken, add it in the final 5 minutes.)

In a separate saucepan, melt butter and whisk in flour to make a roux. Cook for 1-2 minutes, then slowly add cream, whisking until smooth and thickened.

Stir the cream mixture into the soup and simmer another 5-10 minutes until fully blended and creamy.

Remove bay leaf before serving.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 45-55 minutes
Total time: 1 hour – 1 hour 10 minutes

Variations

Add mushrooms for an earthy flavor boost.
Use rotisserie chicken for a quick shortcut.
Substitute coconut milk for a dairy-free version.
Include spinach or kale for added greens.
Use a slow cooker to make it more hands-off.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat or in the microwave, stirring occasionally.
For longer storage, freeze for up to 2 months (cream may slightly separate upon thawing; stir well when reheating).

FAQs

Can I use brown or white rice instead of wild rice?
Yes, but cooking times will vary and wild rice offers a unique texture and nutty flavor.

How do I thicken the soup more?
Add more roux or a cornstarch slurry to reach your desired consistency.

Can I make this soup in advance?
Absolutely, it tastes even better the next day as the flavors deepen.

Is this soup gluten-free?
Not with regular flour—use a gluten-free flour blend or cornstarch for the roux.

Can I make it vegetarian?
Yes, use vegetable broth and substitute the chicken with chickpeas or tofu.

How do I prevent the cream from curdling?
Add it at the end and avoid boiling once the cream is added.

What herbs go well with this soup?
Thyme, rosemary, parsley, and bay leaf all complement the flavors nicely.

Can I use leftover turkey instead of chicken?
Yes, it’s a great way to repurpose holiday leftovers.

How spicy is this soup?
It’s mild, but you can add crushed red pepper or cayenne for heat.

Can I add noodles?
While traditionally rice is used, noodles can be added but may affect texture over time.

Conclusion

Chicken and Wild Rice Soup is a cozy, filling dish that’s easy to make and endlessly customizable. Its creamy broth, hearty grains, and tender chicken come together for a perfect bowl of comfort. Whether for a family dinner or a meal prep favorite, this soup is sure to satisfy.

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