Chicken & Wild Rice Soup Recipe
Nothing spells cozy quite like a bubbling pot of Chicken & Wild Rice Soup simmering away on the stove. This hearty, soul-warming classic blends tender shreds of chicken, earthy wild rice, and colorful veggies in a fragrant, creamy broth that’s pure comfort in a bowl. Whether you’re chasing away autumn chills or simply craving a satisfying and wholesome meal, this soup delivers on all fronts with its vibrant flavors, beautiful texture, and nourishing appeal. If you haven’t tried making Chicken & Wild Rice Soup from scratch yet, this is your moment to dive in!
Ingredients You’ll Need
Let’s talk about the beautiful simplicity of ingredients for this recipe. Each item has a special job: they create rich layers of flavor, bring a heartiness to every spoonful, and add the colors we crave in our comfort foods. Don’t skip the basics—this is where the magic happens!
- Butter: Adds a luxurious, creamy undertone that enriches the broth.
- Olive oil: Enhances the butter and prevents it from burning; a light fruity touch in every bite.
- Onion: The essential base flavor, providing gentle sweetness and savoriness.
- Carrots: Bring a pop of color and subtle sweetness that pairs beautifully with the savory notes.
- Celery: Lends crunch and a slightly peppery-earthy flavor—a must for classic soups.
- Garlic: Delivers aromatic depth that makes the whole pot sing with flavor.
- Dried thyme: Gives herby warmth and backbone to the overall profile.
- Dried rosemary: Offers a piney, slightly floral accent that’s perfect for chicken dishes.
- Salt: Essential for bringing out every other flavor; don’t be shy!
- Black pepper: Lends a gentle kick and rounds out the overall taste.
- Low-sodium chicken broth: Forms the savory base and lets you control the seasoning.
- Uncooked wild rice blend: This is the hearty, nutty core of Chicken & Wild Rice Soup; its chew and color make every spoonful special.
- Cooked, shredded chicken breast: Adds protein and soaks up all those delicious flavors; leftover rotisserie chicken is perfect.
- Whole milk or half-and-half: Creates a luscious creaminess; go with your favorite to tailor the richness.
- All-purpose flour: Helps thicken the soup for that irresistible, silky-soft texture.
How to Make Chicken & Wild Rice Soup
Step 1: Sauté the Vegetables
Begin by placing a large pot or Dutch oven over medium heat, then add your butter and olive oil. Once melted and shimmering, toss in your chopped onion, carrots, and celery. Let these gently cook for 5–6 minutes; you want them soft and fragrant, not browned. This not only softens the veggies but also lays down a delicious flavor foundation for your Chicken & Wild Rice Soup.
Step 2: Bloom the Aromatics
Next, stir in the minced garlic, dried thyme, rosemary, salt, and black pepper. Let these sizzle for about a minute. You’ll notice the kitchen instantly fills with a warm, herby aroma—this step helps every flavor unleash its best.
Step 3: Simmer the Broth and Rice
Pour in all the chicken broth and add your uncooked wild rice blend. Bring everything to a lively boil, then reduce the heat down to low. Cover the pot and let it simmer gently for about 45–50 minutes. This slow cooking lets the wild rice bloom and infuse the broth with its earthy, nutty essence that defines Chicken & Wild Rice Soup.
Step 4: Make the Creamy Thickener
While the soup simmers, whisk together flour and milk (or half-and-half) in a small bowl until smooth. No lumps here! This will be your secret to a velvety, slightly thick broth.
Step 5: Finish and Thicken
When the rice is nice and tender, slowly stir the milk-flour mixture into the soup. Let it cook for another 5–7 minutes, stirring often, until you see everything thicken up deliciously. The soup should look creamy without being heavy—just perfect for Chicken & Wild Rice Soup.
Step 6: Add the Chicken
Finally, fold in your cooked shredded chicken and let it all warm through for about 5 more minutes. Taste for seasoning and adjust as needed. Your cozy, creamy, and utterly tempting Chicken & Wild Rice Soup is ready to serve!
How to Serve Chicken & Wild Rice Soup
Garnishes
To make each bowl pop, shower on some fresh chopped parsley, a sprinkle of cracked black pepper, or even a dusting of grated parmesan. For a citrusy twist, tuck in a thin slice of lemon on the side. These little touches add a burst of color and an inviting finish to your homemade soup.
Side Dishes
This soup shines next to a crusty hunk of sourdough, a warm baguette, or a simple green salad tossed in a sparkling vinaigrette. If you’re feeling extra, serve it in bread bowls for an all-in-one meal that’s as fun as it is filling.
Creative Ways to Present
For a dinner party-worthy presentation, ladle Chicken & Wild Rice Soup into large mugs or mini cocottes and top with microgreens or a swirl of cream. For kids or lunchbox magic, send it in a thermos paired with cheese-stuffed breadsticks for dunking. Let your creativity run wild!
Make Ahead and Storage
Storing Leftovers
Chicken & Wild Rice Soup actually gets better after a night in the fridge, as all those flavors meld together. Keep leftovers in an airtight container in the refrigerator for up to 4 days. Just remember the soup will thicken, so you might need to thin it out before reheating.
Freezing
You can freeze this soup for future cravings! For best results, freeze before adding the milk and flour mixture (the dairy can separate a bit after thawing). Just reheat, then add the creamy thickener fresh for a silky, fresh-off-the-stove finish.
Reheating
Warm leftovers gently over low-medium heat, stirring frequently. If the soup is too thick, splash in a little extra chicken broth or milk. Microwave reheating works well too—just go in short bursts and stir in-between for even heat.
FAQs
Can I make Chicken & Wild Rice Soup dairy-free?
Absolutely! Swap the butter for more olive oil and use your favorite unsweetened dairy-free milk (like oat or almond) and a little cornstarch in place of the flour for thickening. You’ll still get a luscious, creamy feel.
What type Soup
Shredded chicken breast is traditional, but leftover rotisserie chicken or even leftover turkey is fantastic for extra flavor and convenience. Just be sure it’s cooked and shredded before adding it to your soup.
Can I use just wild rice instead of a blend?
Yes, but keep in mind pure wild rice takes longer to cook and has a chewier bite. A mix often gives you a balanced texture and beautiful color, but use what you have and adjust the cooking time as needed.
Is Chicken & Wild Rice Soup naturally gluten-free?
It can be! Just swap the all-purpose flour with your favorite cup-for-cup gluten-free blend. Everything else in the recipe is naturally gluten-free, so it’s an easy adaptation.
Why does the soup thicken as it sits?
The wild rice continues to absorb liquid even after cooking, making your soup creamier and denser over time. Don’t worry—just add more broth or milk when reheating to loosen it up to your liking.
Final Thoughts
If you’re looking for a big, warm hug in a bowl, there’s really nothing like homemade Chicken & Wild Rice Soup. It’s comforting, colorful, and bursting with flavor—and trust me, once you try it, you’ll want to make it again and again. So gather your ingredients and see just how satisfying (and delicious) a pot of this classic soup can be!
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Chicken & Wild Rice Soup Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty Chicken & Wild Rice Soup recipe that is perfect for chilly days. This creamy soup is loaded with tender chicken, fragrant herbs, and wholesome wild rice, making it a satisfying meal on its own.
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 1 cup uncooked wild rice blend
- 2 cups cooked, shredded chicken breast
- 1 cup whole milk or half-and-half
- 2 tablespoons all-purpose flour
Instructions
- Saute Vegetables: In a large pot, heat butter and olive oil. Add onion, carrots, and celery; cook until softened.
- Add Seasonings: Stir in garlic, thyme, rosemary, salt, and pepper; cook briefly.
- Cook Rice: Pour in chicken broth, add wild rice, and simmer until rice is tender.
- Thicken Soup: Whisk flour and milk, add to soup, and cook until slightly thickened.
- Finish Soup: Add chicken, heat through, adjust seasoning, and serve hot.
Notes
- For a creamier soup, use heavy cream instead of milk.
- Leftover rotisserie chicken works well in this recipe.
- The soup thickens upon standing, so add liquid when reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
