Chicken Wild Rice Soup
Experience the cozy flavors of chicken wild rice soup, a dish that brings together tender chicken, earthy wild rice, and a medley of vegetables. Perfect for chilly days, this soup is not only satisfying but also easy to make. With a creamy texture and aromatic herbs, it’s a delicious way to nourish your body and lift your spirits. Let’s dive into this comforting recipe that’s sure to become a family favorite!
Ingredients
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is about 15 minutes, and cooking time is around 45 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 10g fat, 30g carbohydrates, and 25g protein. This nutritional information is for one person.
Step-by-Step Cooking Process
- Rinse the wild rice under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in diced carrots and celery, cooking for another 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the rinsed wild rice and thyme; reduce heat to simmer.
- Cover and cook for 30-35 minutes until rice is tender.
- Stir in shredded chicken and heavy cream; heat through.
- Season with salt and pepper to taste before serving.
Alternative Ingredients
You can substitute wild rice with brown rice for a different texture. Additionally, use almond milk instead of heavy cream for a lighter version, or add spinach for extra greens.
Serving and Pairings
This chicken wild rice soup pairs wonderfully with crusty bread or a fresh garden salad. You can also serve it with a sprinkle of fresh parsley on top for added flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm on the stove over low heat. This soup can also be frozen for up to three months; just ensure it’s cooled completely before freezing.
Cooking Mistakes
- Not rinsing the wild rice can lead to a gritty texture.
- Overcooking the vegetables can make them mushy.
- Using too much salt in the broth can overpower the soup.
- Skipping the sautéing step may result in less flavor.
- Not letting the soup sit for a few minutes before serving can prevent the flavors from melding.
Helpful Tips
- For a richer flavor, use homemade chicken broth.
- Add a splash of lemon juice for brightness.
- Consider adding mushrooms for an earthy depth.
- Garnish with fresh herbs for enhanced presentation.
- Make a larger batch and freeze portions for later use.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! Leftover rotisserie chicken works great and saves time in preparation.
How long can I store this soup?
You can store it in the fridge for up to three days, or freeze it for up to three months.
Is this soup gluten-free?
Yes, this chicken wild rice soup is gluten-free as long as you use gluten-free chicken broth.
Can I make this soup in a slow cooker?
Yes, simply sauté the veggies first, then add everything to the slow cooker and cook on low for 6-8 hours.
What can I add for more flavor?
Try adding herbs like rosemary or bay leaves during cooking for additional flavor complexity.
Conclusion
Chicken wild rice soup is a delightful dish that is both hearty and nutritious. Its comforting flavors and creamy texture make it perfect for any occasion. Whether you’re warming up on a chilly day or seeking a satisfying meal, this recipe is sure to please. Enjoy every comforting spoonful!

Chicken Wild Rice Soup
Ingredients
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 6 cups chicken broth
- 2 cups cooked chicken shredded
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Rinse the wild rice under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in diced carrots and celery, cooking for another 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the rinsed wild rice and thyme; reduce heat to simmer.
- Cover and cook for 30-35 minutes until rice is tender.
- Stir in shredded chicken and heavy cream; heat through.
- Season with salt and pepper to taste before serving.