There’s nothing quite like a comforting bowl of Chicken and Wild Rice Soup to warm you right to your core. The tender chicken, toothsome wild rice, and creamy, herb-kissed broth come together in every spoonful to deliver that perfect homemade comfort food experience. This classic is pure joy on a chilly evening but just as welcome year-round for lunch, dinner, or to share with friends at a gathering around the table. One simmering pot fills your kitchen with the scent of rosemary, thyme, and all the anticipation that follows when you know something wonderful is about to happen.

Chicken and Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken and Wild Rice Soup comes from its simple, fresh ingredients—each one adds a little special something to make the final bowl truly irresistible. Here’s how every element combines for that signature flavor and creamy texture you’ll crave again and again.

Chicken (1 pound boneless skinless breasts or thighs): Choose what you love—thighs deliver a bit more flavor and tenderness, while breasts keep things lean and light.
Olive Oil (1 tablespoon): This is your foundation for sautéing veggies, adding a subtle richness right from the start.
Onion (1 medium, diced): A classic aromatic, onion gives the base a wonderful sweetness and depth.
Carrots (2 medium, sliced): Bright and vibrant, carrots bring both color and a hint of natural sweetness.
Celery (2 stalks, sliced): Essential for that savory backbone and that familiar soup aroma we all love.
Garlic (3 cloves, minced): Just a few cloves add aromatic punch and subtle warmth to the broth.
Wild Rice Blend (1 cup, uncooked and rinsed): The star ingredient, this adds nutty flavor and a hearty, chewy texture.
Chicken Broth (6 cups): Use a good-quality broth for the soup’s deeply savory, comforting base.
Dried Thyme (1 teaspoon): This herb brings classic earthy notes and a gentle aroma.
Dried Rosemary (1 teaspoon): Spiky, woodsy rosemary wakes up the flavors without taking over.
Bay Leaf (1): Let it simmer for subtle background flavor you’ll miss if it’s gone.
Salt (1/2 teaspoon): Balances and highlights all the savory flavors.
Black Pepper (1/2 teaspoon): Adds a mild, peppery boost—taste and adjust at the end as needed!
Half-and-Half or Heavy Cream (1 cup): Swirl this in for that creamy, dreamy finish—heavy cream means even more decadence.
Unsalted Butter (2 tablespoons): For the roux, butter gives body, richness, and flavor to the soup’s final texture.
All-Purpose Flour (2 tablespoons): This helps thicken the soup without making things too heavy. (Gluten-free? Use cornstarch instead!)
Fresh Parsley (2 tablespoons, chopped): Don’t skip the sprinkle—parsley adds pretty color and fresh, clean flavor right at the end.

How to Make Chicken and Wild Rice Soup

Step 1: Sauté the Vegetables

Start by heating the olive oil in your favorite large pot or Dutch oven over medium heat. Throw in the diced onion, sliced carrots, and celery, and let them sauté for 5 to 6 minutes until they start to soften and the kitchen smells oh-so-inviting. This short step lays the foundation for the whole soup—those veggies turn sweet and tender, mellowing as they cook.

Step 2: Add the Garlic and Build the Broth

Next, stir in the minced garlic and cook for just 30 seconds. You want to unlock its aroma without letting it brown. Then add the rinsed wild rice, pour in the chicken broth, and sprinkle in the thyme, rosemary, bay leaf, salt, and pepper. Nestle your chicken pieces gently into the pot. Let everything come to a good, peppy boil.

Step 3: Simmer the Soup

Reduce the heat to a gentle simmer—cover the pot and let it cook for 40 to 50 minutes. This is where the magic happens! The wild rice soaks up all those savory flavors, the chicken becomes fork-tender, and the whole pot melds into the kind of savory, herby brilliance that sets Chicken and Wild Rice Soup apart from anything you’d find at a café.

Step 4: Shred the Chicken

Carefully pull out the cooked chicken and place it on a plate or cutting board. With two forks, shred the chicken into bite-sized pieces. Slide it right back into the pot—this helps every spoonful feel hearty and packed with protein. Your soup is already looking irresistible!

Step 5: Make the Roux and Creamy Base

In a small saucepan, melt the butter over medium heat, then whisk in the flour and cook for 1 to 2 minutes, just until it’s a little golden and fragrant. This roux will thicken your soup beautifully without feeling heavy. Slowly whisk in the half-and-half or heavy cream until it’s smooth and creamy, then pour this luscious mixture into the soup pot.

Step 6: Finish and Serve

Give everything a gentle stir and let the soup simmer for 5 extra minutes. Scoop out the bay leaf, then ladle the soup into bowls. For the finishing touch, sprinkle with lots of freshly chopped parsley. Your Chicken and Wild Rice Soup is ready—creamy, cozy, and inviting!

How to Serve Chicken and Wild Rice Soup

Garnishes

A generous scatter of fresh parsley is my go-to for both flavor and a pop of natural color. You could also try a little cracked black pepper or a shaving of Parmesan cheese for extra richness. Don’t be shy—let your tastebuds guide you when it’s time to pretty up your bowl of Chicken and Wild Rice Soup.

Side Dishes

This soup’s hearty and creamy texture pairs beautifully with a crisp green salad, a slice of crusty sourdough, or warm, pillowy rolls—ideal for dunking and scooping up every last drop. If you want something lighter, a plate of fresh fruit or a simple tomato-cucumber salad balances all the warmth and savory flavors.

Creative Ways to Present

Ladle your Chicken and Wild Rice Soup into rustic mugs for a fireside lunch, or use individual bread bowls for an extra-special cold-weather treat. Hosting a dinner? Serve mini portions in espresso cups as a cozy appetizer, or add a swirl of herb oil on top for a restaurant-worthy finish.

Make Ahead and Storage

Storing Leftovers

Let your leftover Chicken and Wild Rice Soup cool to room temperature, then transfer it to airtight containers. It’ll keep beautifully in the fridge for up to four days—a dream for busy weeks or packed lunches!

Freezing

Freezing is a breeze: just ladle the cooled soup into freezer-safe zip-top bags or containers, leaving a little space for expansion. It freezes well for up to three months. When you’re ready to enjoy, thaw overnight in the fridge or reheat gently from frozen on the stovetop.

Reheating

To reheat, simply warm the soup gently on the stovetop, stirring occasionally. You might want to add a little extra broth to loosen things up if the rice has absorbed more liquid in the fridge or freezer. A quick zap in the microwave works too, just stir every minute or so for even heating.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Just skip simmering the raw chicken and stir in shredded rotisserie chicken during the last few minutes of cooking. It’s a speedy shortcut for those nights when you want Chicken and Wild Rice Soup in a flash.

Is there a dairy-free option?

There sure is! Swap out the half-and-half or heavy cream for your favorite unsweetened non-dairy milk (like oat or almond) and use olive oil in place of butter for the roux. You’ll still get a creamy, satisfying bowl without the dairy.

Can I make Chicken and Wild Rice Soup in a slow cooker?

Yes! Add all the classic ingredients except the roux and cream to your slow cooker. Cook on low for 6 to 7 hours, then add your cream-thickened roux at the end and cook for another 20 minutes on high to finish.

What’s the best way to make this soup gluten-free?

Just swap the all-purpose flour for an equal amount of cornstarch mixed with cold broth or water to thicken the soup. You’ll never notice the difference—and the rest of the recipe is naturally gluten-free!

Can I use other grains instead of wild rice?

While wild rice really sets this soup apart, brown rice or a brown rice blend would work in a pinch. Keep in mind cooking times may vary a bit, so check for doneness and adjust as needed.

Final Thoughts

If you’re looking for a warming, soul-satisfying homemade meal, you just can’t go wrong with Chicken and Wild Rice Soup. It’s cozy, filling, and guaranteed to be met with smiles at the table. Grab your favorite soup pot and give it a try—it might just become your new go-to comfort recipe!

Chicken and Wild Rice Soup Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a comforting bowl of Chicken and Wild Rice Soup, a hearty and creamy dish perfect for chilly days. Loaded with tender chicken, wholesome vegetables, and aromatic herbs, this soup is a satisfying meal on its own.

Ingredients

Scale

Ingredients:

1 pound boneless skinless chicken breasts or thighs
1 tablespoon olive oil
1 medium onion, diced
2 medium carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 cup uncooked wild rice blend, rinsed
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup half-and-half or heavy cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley for garnish

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Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery and sauté for 5-6 minutes until softened.
Stir in minced garlic and cook for another 30 seconds.
Add the rinsed wild rice, chicken broth, thyme, rosemary, bay leaf, salt, and pepper.
Nestle the chicken into the soup. Bring to a boil, then reduce heat to a gentle simmer.
Cover and cook for 40-50 minutes, or until the rice is tender and the chicken is cooked through.
Remove the chicken, shred it with two forks, and return it to the pot.
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux.
Slowly whisk in the half-and-half until smooth and thickened, then stir this mixture into the soup.
Simmer for 5 more minutes, then discard the bay leaf.
Garnish with fresh parsley and serve hot.