Soups & Drinks

Chicken and Wild Rice Soup

Name: Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 2 tbsp olive oil or butter; 1 medium onion, diced; 2 carrots, peeled and sliced; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 cup uncooked wild rice; 8 cups chicken broth; 2 cups cooked shredded chicken; 1 tsp dried thyme; 1 tsp dried rosemary; 2 bay leaves; Salt and black pepper, to taste; 1 cup milk or half-and-half; 2 tbsp flour; 2 tbsp butter; Fresh parsley, chopped

Servings: 6 Total Time: 1 hr Difficulty: Beginner

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Introduction

There’s nothing quite as comforting as a steaming bowl of Chicken and Wild Rice Soup on a chilly day. This classic soup combines tender chicken, nutty wild rice, fresh vegetables, and a creamy yet light broth that makes every spoonful satisfying. It’s the perfect balance between hearty and wholesome—a dish that feels indulgent without being heavy.

This soup has roots in Midwestern American cuisine, where wild rice is prized for its earthy flavor and chewy texture. It’s a dish that embodies both comfort and nourishment, making it ideal for weeknight dinners, meal prep, or even a cozy lunch.

Why I Love This Recipe ❤️

I love Chicken and Wild Rice Soup because it’s the kind of dish that brings comfort, nourishment, and warmth all in one bowl. The earthy, nutty flavor of wild rice pairs beautifully with tender chicken and aromatic herbs, creating layers of flavor that feel both rustic and refined.

It’s also one of those recipes that’s as practical as it is delicious. I can make a big pot on Sunday and enjoy it throughout the week, and the flavor only gets better as it sits. It’s hearty enough to serve as a full meal but light enough that it never feels heavy.

What I especially love is its versatility—sometimes I make it creamy for a cozy, indulgent feel, and other times I keep it brothy and light. Either way, it always feels homemade, wholesome, and comforting—the kind of meal that nourishes both the body and the soul.

Why It’s a Must-Try Dish

This recipe is a must-try because:

It’s wholesome and balanced, with protein, fiber, and nutrients in every bowl.
It’s perfect for meal prep—the flavors deepen as it sits, making it even tastier the next day.
It’s family-friendly and appeals to both kids and adults.
It’s comfort food at its best—warm, hearty, and nourishing.

If you’re craving a cozy, satisfying meal that’s easy to make, this soup is it.

Recipe Information

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories per Serving: ~350 kcal

Cuisine and Course

Cuisine: American / Midwestern
Course: Main Dish / Soup

Ingredients

For the Soup:

2 tbsp olive oil or butter
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 cup uncooked wild rice (or wild rice blend)
8 cups chicken broth
2 cups cooked shredded chicken (rotisserie chicken works well)
1 tsp dried thyme (or 2 tsp fresh)
1 tsp dried rosemary (or 2 tsp fresh)
2 bay leaves
Salt and black pepper, to taste

For Creaminess (Optional):

1 cup milk or half-and-half
2 tbsp flour
2 tbsp butter

For Garnish:

Fresh parsley, chopped

Simple Directions

Sauté vegetables.
Add rice, broth, herbs, and simmer until rice is tender.
Stir in shredded chicken.
(Optional) Make creamy mixture with butter, flour, and milk—stir into soup.
Season, garnish, and serve.

Step-by-Step Preparation Method

Step 1: Sauté Vegetables

Heat olive oil or butter in a large pot over medium heat.
Add onion, carrots, and celery. Cook 5–7 minutes until softened.
Stir in garlic and cook for another minute.

Step 2: Add Rice and Broth

Stir in wild rice and mix with vegetables.
Pour in chicken broth, thyme, rosemary, bay leaves, salt, and pepper.
Bring to a boil, then reduce to low heat and simmer covered for 35–40 minutes, until rice is tender.

Step 3: Add Chicken

Stir in shredded cooked chicken. Simmer for another 5 minutes to heat through.

Step 4 (Optional): Make It Creamy

In a small saucepan, melt butter over medium heat.
Whisk in flour and cook 1–2 minutes.
Slowly whisk in milk or half-and-half until smooth and slightly thickened.
Stir this mixture into the soup.

Step 5: Finish and Serve

Remove bay leaves. Adjust seasoning with more salt and pepper if needed.
Garnish with fresh parsley.

How to Serve

Serve hot with crusty bread or dinner rolls.
Pair with a side salad for a light but complete meal.
Sprinkle with extra herbs or parmesan cheese for a flavor boost.

Additional Recipe Tips

Rinse wild rice before cooking—it reduces excess starch and helps it cook evenly.
If using a wild rice blend, check the package as cooking times may be shorter.
Make it lighter by skipping the creamy step and keeping it brothy.
Add spinach or kale at the end for extra greens.

Variations

Slow Cooker: Cook all ingredients (except cream) on low for 6–7 hours or high for 3–4 hours. Stir in cream at the end.
Instant Pot: Cook on high pressure for 30 minutes, natural release for 10 minutes.
Gluten-Free: Skip the flour-based roux and thicken with cornstarch if needed.
Vegetarian: Swap chicken with mushrooms and use vegetable broth.

Freezing & Storage

Storage: Refrigerate in an airtight container for 3–4 days.
Freezing: Store in freezer-safe containers for up to 2 months. (For best results, freeze before adding cream.)
Reheating: Reheat gently on the stove, adding a splash of broth or milk if soup has thickened.

Special Equipment Needed

Large soup pot or Dutch oven
Wooden spoon
Whisk (for creamy version)
Ladle

Conclusion

This Chicken and Wild Rice Soup is the definition of comfort food—wholesome, hearty, and nourishing. It’s a must-try for anyone looking for a cozy, filling meal that’s easy to prepare and perfect for meal prep. Whether you enjoy it creamy or brothy, this soup is guaranteed to become a favorite in your kitchen.

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