Introduction

This comforting Chicken and Wild Rice Soup is a hearty, wholesome meal perfect for chilly evenings. Loaded with tender chicken, nutty wild rice, and savory vegetables in a creamy broth, it’s a satisfying one-pot dinner. For another easy chicken dish, try the Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe. Both recipes deliver cozy, family-friendly flavor with minimal fuss.

Ingredients

This comforting Chicken and Wild Rice Soup combines tender chicken, earthy wild rice, and aromatic vegetables in a rich, savory broth that warms you from the inside out.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup wild rice blend
• 6 cups chicken broth
• 1 pound boneless, skinless chicken breasts or thighs
• 1 cup half-and-half or whole milk
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Chicken and Wild Rice Soup recipe is about 20% faster than similar recipes, making it a great choice for a quick and comforting meal.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Season 1 pound of boneless, skinless chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken and cook for 6–8 minutes per side, until the internal temperature reaches 165°F and the juices run clear.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before shredding with two forks. This resting period helps the chicken retain its moisture.

Step 2 — Sauté the Aromatics

In the same pot, add 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 5–7 minutes until the vegetables are softened and the onion is translucent.

Stir in 2 minced garlic cloves and cook for another minute until fragrant. This builds a flavorful foundation for your Chicken and Wild Rice Soup.

Step 3 — Add Broth and Wild Rice

Pour in 8 cups of chicken broth and 1 cup of uncooked wild rice. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.

Wild rice typically takes 45–50 minutes to become tender. Avoid rapid boiling, which can make the rice mushy.

Step 4 — Simmer Until Rice is Tender

Cover the pot and let the soup simmer for 45 minutes, stirring occasionally. Check the rice for doneness—it should be split open and tender but still slightly chewy.

If the soup becomes too thick during cooking, add more broth or water, ¼ cup at a time.

Step 5 — Add Cream and Shredded Chicken

Once the rice is cooked, stir in 1 cup of heavy cream or half-and-half and the shredded chicken. Heat through for 3–5 minutes, but do not boil after adding dairy to prevent curdling.

Step 6 — Season and Adjust Consistency

Taste the Chicken and Wild Rice Soup and season with additional salt, pepper, and 1 teaspoon of dried thyme if desired. For a thinner soup, add more broth; for thicker, simmer uncovered for 5–10 minutes.

Step 7 — Serve and Store

Ladle the hot soup into bowls and garnish with fresh parsley. Leftovers can be refrigerated in an airtight container for up to 4 days.

The soup will thicken upon standing. When reheating, add a splash of broth or water to restore the desired consistency.

Nutritional Information

Calories	320
Protein	24g
Carbohydrates	35g
Fat	9g
Fiber	3g
Sodium	780mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey or Mushrooms — Swap chicken for lean ground turkey or hearty mushrooms to reduce fat while keeping the savory depth.
• Cauliflower Rice — Replace wild rice with cauliflower rice for a lower-carb version that still offers a satisfying texture.
• Coconut Milk — Use coconut milk instead of cream for a rich, dairy-free Chicken and Wild Rice Soup with a subtle tropical note.
• Quinoa — Substitute wild rice with quinoa to add complete protein and a nutty flavor, keeping the dish gluten-free.
• Low-Sodium Broth — Opt for low-sodium vegetable or chicken broth to easily control salt without sacrificing the soup’s comforting base.
• Greek Yogurt — Stir in Greek yogurt at the end instead of heavy cream for a protein boost and tangy creaminess.
• Lentils — Add red lentils as a rice alternative to increase fiber and create a thicker, heartier soup texture.

Serving Suggestions

• Pair this Chicken and Wild Rice Soup with a crusty artisan bread or flaky buttermilk biscuits for dipping.
• Serve it alongside a crisp green salad with a tangy vinaigrette to balance the hearty, creamy texture.
• This Chicken and Wild Rice Soup is perfect for chilly evenings, cozy family dinners, or as a comforting meal prep option.
• Garnish with fresh chopped parsley, a sprinkle of black pepper, or a drizzle of cream for an elegant finish.
• For a heartier meal, add a side of roasted vegetables like carrots or Brussels sprouts.
• Serve in a deep bowl to keep the soup warm and showcase its rich, chunky appearance.

This Chicken and Wild Rice Soup is versatile enough for casual weeknights or special gatherings, making it a beloved choice year-round.

Common Mistakes to Avoid

• Mistake: Using instant rice, which turns mushy. Fix: Opt for true wild rice or a wild rice blend for superior texture and nutty flavor.
• Mistake: Overcooking the chicken, making it dry and stringy. Fix: Poach chicken gently until just cooked through, then shred or chop.
• Mistake: Adding rice directly to the soup too early. Fix: Cook rice separately and combine just before serving to prevent a starchy, thickened broth.
• Mistake: Skipping the step of sautéing aromatics like onions and celery. Fix: Sauté until softened to build a flavorful foundation for your soup.
• Mistake: Using a weak, unseasoned broth as the base. Fix: Use a high-quality chicken stock and season generously with herbs like thyme.
• Mistake: Not rinsing the wild rice before cooking. Fix: Always rinse wild rice to remove any debris and excess starch.
• Mistake: Adding dairy too early or at a boil, causing curdling. Fix: Stir in cream or milk off the heat at the very end.
• Mistake: Underseasoning the final dish. Fix: Taste and adjust salt and pepper at the end, as the rice absorbs seasoning.

Storing Tips

• Fridge: Cool soup completely, then store in airtight containers for 3-4 days.
• Freezer: Portion into freezer-safe containers, leaving headspace, for up to 3 months.
• Reheat: Thaw if frozen, then warm on stove or in microwave until steaming hot (165°F internal temperature).

For best quality, stir your Chicken and Wild Rice Soup occasionally while reheating to distribute heat evenly.

Conclusion

This comforting Chicken and Wild Rice Soup is perfect for chilly days and easy to customize. If you enjoyed this recipe, try White Chicken Chili or Potato Leek Soup next. Give it a try and share your thoughts in the comments!

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FAQs

Can I use a different type of rice in this Chicken and Wild Rice Soup?

Yes, you can substitute brown rice or long-grain white rice, but the texture and cooking time will differ. Wild rice gives this Chicken and Wild Rice Soup its signature chewy texture and nutty flavor. Adjust the simmering time according to the rice you choose.

How can I make this soup creamier?

For a creamier Chicken and Wild Rice Soup, stir in a half-cup of heavy cream or full-fat coconut milk at the end of cooking. You can also blend a portion of the soup and stir it back in to naturally thicken the broth without adding dairy.

What is the best way to store and reheat leftovers?

Store cooled Chicken and Wild Rice Soup in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so you may need to add a splash of broth or water when reheating gently on the stovetop.