wild rice chicken soup recipe

Written BySheba G Updated On
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The Best wild rice chicken soup recipe

Wild rice chicken soup is the recipe I make most often between October and March. It takes about an hour from start to finish, most of that hands off while the pot simmers, and it turns a handful of everyday ingredients into something that tastes like it cooked all day. I keep the components simple on purpose. Chicken, wild rice, carrots, celery, onion, garlic, and a good broth. Nothing in there needs a trip to a specialty store, and I usually have all of it in the pantry and fridge already.

My kids ask for this one by name, which says a lot because they are picky about soup. The wild rice gives it a chewy texture that keeps them interested, and the broth is rich without being heavy or creamy. My husband takes the leftovers to work the next day and swears it tastes better reheated. I make a big pot on Sunday and we eat it for lunches through Wednesday. It also works for a crowd. I have brought it to potlucks, dropped it off for friends recovering from surgery, and served it at a small family dinner when I needed something I could trust to feed people with different tastes.

The reason I keep coming back to it is balance. You get protein from the chicken, and wild rice brings fiber and a nutty flavor that regular white rice just does not have. There are plenty of vegetables in the pot, and the whole thing is seasoned with herbs rather than a lot of salt or heavy cream. It is filling without leaving you sluggish, which makes it a good dinner any night of the week and a solid choice when someone in the house is under the weather. If you want a soup that earns a permanent spot in your rotation, this is the one I would hand you.

Wild Rice Chicken Soup

4.9 from 1730 votes

A hearty one-pot soup that simmers wild rice blend with tender chicken, carrots, and celery in a thyme-scented broth. It is cozy enough for a cold night but light enough for a weeknight dinner, and a splash of cream at the end makes it silky without weighing it down.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 bay leaf
6 cups low-sodium chicken broth
1 cup wild rice blend, rinsed
1 pound boneless, skinless chicken breasts
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream, optional

For Serving

2 tablespoons chopped fresh parsley
1 teaspoon lemon zest, optional
Crusty bread, for dipping

👨‍🍳Directions

1Rinse the wild rice blend in a fine-mesh strainer under cool running water for about 30 seconds, until the water runs clear. Shake off the excess and set aside.
2Melt the butter in a Dutch oven over medium heat. Add the onion, carrots, and celery with a pinch of the salt and cook, stirring occasionally, for 6 to 8 minutes, until the onion turns translucent and the edges of the carrots soften.
3Stir in the garlic, thyme, and rosemary and cook for 1 minute, until fragrant but not browned. Pour in about 1/2 cup of the broth and scrape up any browned bits from the bottom of the pot.
4Add the remaining broth, the bay leaf, and the rinsed rice blend. Bring to a boil, then lower the heat to a gentle simmer, cover, and cook for 25 minutes.
5Season the chicken breasts on both sides with the remaining salt and the pepper, then nestle them into the pot. Cover and simmer for 15 to 18 minutes, until the chicken registers 165°F in the thickest part and the rice kernels have begun to split open.
6Transfer the chicken to a cutting board and rest for 5 minutes. Meanwhile, keep the soup at a low simmer, uncovered, so the rice finishes softening and the broth thickens slightly.
7Shred the chicken with two forks and return it to the pot. Fish out and discard the bay leaf. Stir in the heavy cream, if using, and simmer for 3 to 5 minutes to heat through.
8Taste and adjust the salt and pepper. Ladle into bowls and finish with chopped parsley and a little lemon zest, if you like.

🔧Equipment

Dutch oven or heavy-bottomed soup pot
Fine-mesh strainer
Cutting board
Chef’s knife
Wooden spoon
Ladle
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 33g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: Wild rice blends vary a lot, so start checking at the 40-minute mark and add broth in 1/2-cup splashes if the pot looks dry before the rice is tender. For a dairy-free version, skip the cream and finish with a drizzle of olive oil instead. The soup thickens considerably as it sits because the rice keeps drinking broth, so loosen leftovers with extra broth when reheating. Cooked rotisserie chicken works well in place of raw breasts; stir in about 3 cups of shredded meat during the last 5 minutes of simmering so it does not overcook.

Watch Video Of How Wild Rice Chicken Soup Works

This wild rice chicken soup is always a good idea because it feeds a crowd without much fuss and still tastes like something I really put effort into. I make it for holiday get togethers and Sunday dinners alike, and it works just as well when someone drops by last minute. Everyone gets a warm bowl they love, and I get to sit down with them instead of standing over the stove.

❓ Frequently Asked Questions About Wild Rice Chicken Soup

1. Can I use a different kind of rice in this soup?

Yes. Long-grain white rice, brown rice, or a wild rice blend all work, but each one changes the timing. White rice cooks in about 20 minutes, so stir it in near the end. Brown rice needs closer to 40 to 45 minutes and drinks up more broth, so keep extra on hand. A wild rice blend gives you the closest match to the original texture.

2. Do I need to cook the wild rice separately?

It is not required, but it helps. Cooking the rice on its own keeps the grains distinct and stops the soup from turning thick and cloudy with starch. If you would rather simmer everything in one pot, add an extra cup of broth and plan on a longer cook time, since the rice will absorb liquid as it softens.

3. Can I make this soup in a slow cooker?

You can. Sauté the onion, celery, and carrots in a skillet first so they bring real flavor to the pot, then add them to the slow cooker with the chicken, broth, and seasonings. Cook on low for six to seven hours or on high for three to four, until the chicken shreds easily and reaches 165°F. Stir in rice that has already been cooked during the last 20 minutes so it does not go mushy.

4. Can I use rotisserie chicken or leftover turkey instead of raw chicken?

Absolutely, and it saves time. Shred about three to four cups of cooked chicken or turkey and add it in the final 10 minutes of cooking, just long enough to heat through. Skip the raw-chicken simmering step entirely, and taste for salt before serving, since rotisserie birds are already seasoned.

5. How should I store leftovers, and does this soup freeze well?

Keep leftovers in an airtight container in the refrigerator for three to four days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen it, since the rice will keep soaking up liquid as it sits. Freezing works best if you freeze the broth and vegetables without the rice, then cook fresh rice when you reheat, because frozen rice tends to soften and break apart.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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