Chicken Wild Rice Soup

Why You’ll Love This Recipe

This soup is the definition of cozy. It’s creamy without being too heavy, loaded with protein, fiber, and veggies, and packed with savory flavor from herbs and chicken. Wild rice adds a slightly chewy, earthy bite that sets it apart from traditional chicken soups. It’s easy to make ahead, freezes well, and tastes even better the next day.

Ingredients

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

cooked chicken (shredded or cubed)
wild rice blend (or pure wild rice)
butter
olive oil
yellow onion
carrot
celery
garlic
chicken broth
dried thyme
dried rosemary
bay leaf
salt
black pepper
all-purpose flour (for thickening)
milk or half-and-half
heavy cream (optional, for extra richness)
fresh parsley (optional, for garnish)

Directions

1. In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrot, and celery. Cook for 6–8 minutes, stirring often, until vegetables are softened.
2. Stir in garlic and cook for 1 minute, until fragrant.
3. Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes to eliminate raw flour taste.
4. Gradually pour in the chicken broth while stirring to avoid lumps.
5. Add wild rice, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 35–45 minutes, or until rice is tender.
6. Stir in the cooked chicken, milk or half-and-half, and heavy cream if using. Simmer for another 5–10 minutes to heat through. Adjust seasoning if needed.
7. Remove bay leaf and garnish with chopped fresh parsley before serving.

Servings and timing

Serves 6–8 people
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

• Slow cooker: Add all ingredients except dairy and flour to the slow cooker. Cook on low for 6–7 hours. Stir in a flour slurry and dairy 30 minutes before serving.
• Gluten-free: Skip the flour or use cornstarch or a gluten-free flour blend as a thickener.
• Dairy-free: Use coconut milk or a plant-based alternative instead of cream or milk.
• Vegetarian: Omit the chicken and use vegetable broth; add mushrooms or chickpeas for protein.
• Add-ins: Stir in chopped spinach or kale for extra greens, or sprinkle in red pepper flakes for a little heat.

Storage/Reheating

Store Chicken Wild Rice Soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently over medium heat on the stovetop or microwave in individual portions. Add a splash of broth or milk if the soup thickens too much during storage.
For freezing, cool the soup completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use uncooked chicken in this soup?

Yes. Dice raw chicken and add it when you add the rice and broth. It will cook fully as the soup simmers.

What type of wild rice should I use?

Pure wild rice has the best texture and flavor, but a wild rice blend works well and is often easier to find.

Can I make this soup in advance?

Definitely. The flavors develop even more after a day, making leftovers extra tasty.

How do I prevent the soup from getting too thick?

Stir in extra broth or milk when reheating, especially if the rice continues to absorb liquid as it sits.

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken is a great time-saver and adds great flavor.

How do I make this soup creamier?

Use heavy cream or a blend of milk and cream. You can also puree a small portion of the soup and stir it back in.

What’s the best way to thicken the soup?

A flour or cornstarch slurry works well, or you can reduce the soup slightly by simmering longer.

Is wild rice healthier than white rice?

Yes, wild rice is higher in protein, fiber, and antioxidants compared to white rice.

Can I use frozen vegetables?

Yes, frozen carrots or vegetable blends can be added straight to the pot—just adjust the cook time slightly.

What can I serve with Chicken Wild Rice Soup?

Crusty bread, side salad, or a simple grilled sandwich all make great accompaniments.

Conclusion

Chicken Wild Rice Soup is the ultimate comfort food—warm, filling, and full of flavor. With its blend of creamy broth, hearty grains, and tender chicken, it’s a nourishing option that works well for both weeknight dinners and weekend meal prep. Easy to customize and reheat, this soup is sure to become a repeat favorite in your kitchen.

Chicken Wild Rice Soup

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Chicken Wild Rice Soup is a creamy, comforting soup made with tender chicken, nutty wild rice, and fresh vegetables in a savory broth. It’s the perfect cozy meal for chilly days, packed with flavor and wholesome ingredients.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 6–8
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Lactose

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 1 cup wild rice blend (or pure wild rice)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• 2 cups cooked chicken, shredded or cubed
• 1 cup milk or half-and-half
• 1/2 cup heavy cream (optional)
• 2 tbsp fresh parsley, chopped (optional)

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Instructions

1. In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrot, and celery, and cook for 6–8 minutes until softened.
2. Add garlic and sauté for 1 minute until fragrant.
3. Sprinkle flour over the vegetables, stirring constantly for 1–2 minutes to cook out the raw flour taste.
4. Slowly add chicken broth while stirring to avoid lumps.
5. Add wild rice, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 35–45 minutes or until rice is tender.
6. Add cooked chicken, milk or half-and-half, and heavy cream if using. Simmer for 5–10 minutes more, stirring occasionally.
7. Remove bay leaf. Adjust seasoning as needed and garnish with fresh parsley before serving.

Notes

• Use rotisserie chicken for convenience and added flavor.
• For a gluten-free version, substitute the flour with cornstarch or a gluten-free flour blend.
• Soup may thicken as it cools; add extra broth or milk when reheating.

Nutrition

• Serving Size: 1.5 cups
• Calories: 310
• Sugar: 4g
• Sodium: 630mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 65mg