The beauty of this recipe is how the flavors harmonize and improve after a night in the refrigerator. Making this chicken and wild rice soup ahead means you’re greeted with a ready-made, even more delicious dinner when you need it most.
I think that’s the magic of a truly great soup. It’s not just about the first spoonful, steaming hot from the pot. It’s about the promise of something good waiting for you. It’s about a quiet Tuesday when the rain is tapping the window, or a busy Thursday when you’re running late, and knowing there’s a container of pure comfort in the fridge, ready to warm you from the inside out.
This chicken and wild rice soup is that promise, made real. It’s the kind of meal that feels like a hug in a bowl—a rich, creamy broth cradling tender chicken, earthy wild rice, and a confetti of colorful vegetables. It’s a classic for a reason, but my version is built for the way we really cook: with simple steps, forgiving techniques, and a deep, satisfying flavor that doesn’t require a full day at the stove.
Whether you’re looking for a standout star for Sunday supper or a reliable batch of easy soup recipes for the week ahead, this recipe delivers. It’s comfort food, made easy. Regular kitchen, regular time, great results. Let’s make a pot.
Table of Contents
Chicken and Wild Rice Soup
This is a deeply comforting, one-pot soup where tender chicken and earthy wild rice simmer in a creamy, velvety broth with carrots, celery, and peas. It's a make-ahead champion, as the flavors meld and improve overnight, offering a ready-made dinner of pure comfort.
- Prep Time: 15min
- Cook Time: 1h
- Total Time: 1h 15min
- Yield: 6 servings 1x
- Category: dinner
- Method: simmering
- Cuisine: American
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup wild rice blend
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken breasts or thighs
- 2 cups whole milk or half-and-half
- 1 cup frozen peas
- ¼ cup chopped fresh parsley for garnish (optional)
Instructions
- In a large Dutch oven or soup pot, heat oil over medium heat. Add onion, carrots, and celery. Cook for 6-8 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over vegetables. Stir constantly for 2 minutes to cook the flour and form a roux.
- Slowly whisk in the chicken broth, adding a cup at a time to prevent lumps. Add wild rice, thyme, bay leaf, salt, and pepper. Bring to a gentle boil.
- Reduce heat to a simmer. Nestle the raw chicken into the broth. Cover and cook for 25-30 minutes, until chicken is cooked through and rice is tender.
- Remove chicken to a cutting board and shred with two forks. Discard the bay leaf.
- Reduce heat to low. Return shredded chicken to the pot. Slowly stir in the milk or half-and-half. Add the frozen peas. Heat through for 5-10 minutes, but do not boil. Taste and adjust seasoning. Garnish with parsley if desired.
Notes
For a dairy-free version, use full-fat coconut milk. To use pre-cooked chicken, add 3 cups shredded chicken with the peas. Soup thickens upon standing; thin with broth when reheating. Do not boil after adding dairy to prevent separation.
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 8
- Sodium: 850
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 28
- Cholesterol: 70
Ingredients List
Chicken and wild rice soup starts with humble ingredients that, when simmered together, create something far greater than the sum of their parts. Here’s what you’ll need to build this cozy masterpiece.
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups chicken broth (low-sodium recommended)
- 1 cup wild rice blend (a mix of wild and long-grain rice works perfectly)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken breasts or thighs
- 2 cups whole milk or half-and-half
- 1 cup frozen peas
- Optional: ¼ cup chopped fresh parsley for garnish
Smart Swaps & Notes:
- Chicken: Thighs will give you richer, more forgiving meat. Breasts are leaner and work great, too. You can also use a rotisserie chicken to save time—add 3 cups of shredded cooked chicken with the peas at the end.
- Dairy-Free: Swap the milk for full-fat canned coconut milk or an unsweetened, unflavored plant-based creamer. The coconut milk adds a lovely, subtle sweetness that pairs beautifully with the wild rice.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour to thicken the soup.
- Veggies: No peas? Try chopped fresh spinach or kale stirred in at the end, or a cup of frozen corn.
Timing
One of the best things about this chicken and wild rice soup is that it’s a mostly hands-off affair once the initial sautéing is done. The pot does the heavy lifting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (plus about 15 minutes of passive simmering)
- Total Time: About 1 hour 15 minutes
This is about 30% faster than many traditional wild rice soup recipes that call for cooking the rice separately. We build everything in one pot for maximum flavor and minimal cleanup.
Step-by-Step Instructions
1. Sauté the Aromatics
In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until the vegetables begin to soften and the onion turns translucent. Stir in the minced garlic and cook for just 30 seconds more until fragrant. This foundation is where the soul of your soup begins.
2. Create the Roux
Sprinkle the flour evenly over the sautéed vegetables. Stir constantly for about 2 minutes. This cooks the raw flour taste out and creates a roux, which will thicken our soup beautifully and give it a velvety base. You’ll see the flour coat the veggies and start to smell a bit toasty.
3. Build the Broth
Slowly pour in the chicken broth, about a cup at a time, whisking well after each addition to prevent any lumps from forming. Once all the broth is in, add the wild rice blend, dried thyme, bay leaf, salt, and pepper. Give it a good stir and bring the mixture to a gentle boil.
4. Cook the Chicken & Rice
Once boiling, reduce the heat to a steady simmer. Nestle the raw chicken breasts or thighs into the simmering broth. Cover the pot and let it cook for 25-30 minutes. The rice will be cooking and the chicken will be poaching gently in the flavorful liquid.
5. Shred and Finish
After 25-30 minutes, check that the chicken is cooked through (165°F internally) and the rice is tender with a slight chew. Remove the chicken to a cutting board and shred it with two forks. Discard the bay leaf.
Reduce the heat to low. Stir the shredded chicken back into the pot. Slowly pour in the milk or half-and-half, stirring to incorporate. Add the frozen peas. Let the soup heat through for another 5-10 minutes, but do not let it boil once the dairy is added, as it could separate. Taste and adjust seasoning with more salt and pepper as needed.
Nutritional Information
A serving of this hearty chicken and wild rice soup (about 1.5 cups) provides a balanced and satisfying meal. Please note, this is an estimate.
- Calories: ~380
- Protein: 28g
- Carbohydrates: 35g
- Fat: 14g
- Fiber: 4g
This soup is a fantastic source of lean protein from the chicken, and the wild rice offers more fiber, protein, and minerals like magnesium and zinc compared to white rice. The carrots and celery contribute vitamin A and antioxidants, making this a genuinely nourishing choice among healthy soup recipes.
Equipment Needed
You don’t need anything fancy to make this chicken and wild rice soup. A regular kitchen setup is perfect.
- A large Dutch oven or heavy-bottomed soup pot (5-6 quart capacity is ideal)
- A sharp knife and cutting board
- A wooden spoon or silicone spatula
- A whisk (for smoothly incorporating the broth)
- Measuring cups and spoons
- Two forks (for shredding the chicken)
Why You’ll Love This Recipe
This chicken and wild rice soup earns its spot in the regular dinner rotation for so many reasons.
- The Ultimate Comfort Food: It’s creamy, hearty, and deeply satisfying—the edible equivalent of your favorite cozy sweater.
- Meal Prep Champion: It tastes even better the next day and freezes beautifully, making it a genius solution for busy weeks.
- One-Pot Wonder: From sauté to simmer, everything happens in a single pot, which means flavor stays in and cleanup is a breeze.
- Family-Friendly & Adaptable: It’s a crowd-pleaser that can easily be tweaked for dietary needs without losing its soul.
- Balanced & Nourishing: It’s a complete meal in a bowl, packed with protein, veggies, and whole grains.
Healthier Alternatives for the Recipe
Want to lighten up this classic chicken and wild rice soup? Here are some simple swaps that keep all the comfort.
- Lighter Cream: Use 2% milk or even unsweetened almond milk instead of whole milk or half-and-half. The soup will be slightly less rich but still delicious.
- Boost the Veggies: Double the carrots and celery, or add a cup of chopped mushrooms when you sauté the onions.
- Reduce Sodium: Use no-sodium-added chicken broth and control the salt yourself with kosher salt at the end.
- Whole Grain: You’re already using a wild rice blend, which is a whole grain! To add more, try stirring in a cup of cooked quinoa or farro at the end with the peas.
- Dairy-Free: As mentioned, full-fat coconut milk is a fantastic rich alternative that keeps the soup luxuriously creamy.
Serving Suggestions
This soup is a complete meal, but a little something on the side never hurts.
- The Perfect Bread: A thick slice of crusty, buttered sourdough or a warm, fluffy dinner roll is non-negotiable for dipping.
- A Simple Salad: A bright, crisp green salad with a lemony vinaigrette cuts through the richness of the soup beautifully.
- Toppings Bar: Set out small bowls of extra black pepper, grated Parmesan cheese, a dollop of sour cream, or extra fresh herbs like dill or chives for everyone to customize their bowl.
- For a Heartier Meal: Serve it in a shallow bowl over a scoop of mashed potatoes or alongside a simple grilled cheese sandwich.
If you love the creamy, chicken-based goodness of this soup, you might also enjoy our Creamy White Chicken Chili for a different twist on comfort, or our Copycat Olive Garden Chicken Gnocchi Soup for another restaurant-style favorite you can make at home.
Common Mistakes to Avoid
A few simple tips will guarantee your chicken and wild rice soup turns out perfect every time.
- Rushing the Roux: Don’t skip cooking the flour for the full 2 minutes. This step is crucial for removing the raw flour taste and ensuring your soup thickens properly without a pasty texture.
- Adding Dairy to a Boil: Once you add the milk or cream, keep the soup on low heat. Bringing it to a boil can cause the dairy to curdle or separate. Gentle warmth is key.
- Overcooking the Chicken: If using raw chicken in the pot, 25-30 minutes of gentle simmering is plenty. Overcooked chicken breast becomes dry and stringy. Using thighs is more forgiving.
- Underseasoning: Soups need salt to bring all the flavors together. Always taste at the end and don’t be afraid to add another pinch of salt or a squeeze of lemon juice to brighten everything up.
- Using Quick-Cook Rice: Make sure you’re using a traditional wild rice blend that requires 20+ minutes of cooking. Instant or quick-cook rice will turn to mush in this recipe.
Storing Tips for the Recipe
This soup is arguably better as leftovers, making it a meal prep dream.
- Refrigerator: Cool the soup completely and store in an airtight container for up to 4 days. The rice will continue to absorb broth, so you may want to add a splash of broth or water when reheating.
- Freezer: This chicken and wild rice soup freezes exceptionally well for up to 3 months. Freeze in individual portions for easy lunches. Thaw overnight in the fridge.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. If using the microwave, heat in 60-second intervals, stirring in between, to prevent the dairy from separating.
- Make-Ahead: You can chop all the vegetables a day in advance. For a true make-ahead meal, prepare the entire soup, let it cool, and refrigerate. The flavors will meld magnificently.
For another fantastic make-ahead, freezer-friendly option, check out our Slow Cooker Chicken Vegetable Stew. It’s a lighter but equally comforting alternative.
Conclusion
At the end of the day, that’s what this is all about: food that feels like home. This chicken and wild rice soup is more than just a recipe; it’s a pot of warmth, a promise of nourishment, and a reminder that the best meals are often the simplest. They’re the ones that fill your kitchen with a good smell and your belly with a deep, contented sigh.
I hope this recipe becomes a trusted friend in your kitchen, a go-to for chilly evenings, busy days, and anytime you need a bowl of pure, uncomplicated comfort. Simple ingredients, warm memories.
If you give this a try, I’d love to hear how it turned out for you! Leave a comment below or share a photo and tag @StackSipSnack on Pinterest. And if you’re on a soup kick, don’t miss our other family favorites like the hearty High-Protein Lasagna Soup or the incredibly creamy Delicious White Chicken Lasagna Soup. Happy cooking, friends.
Okay, here's the RankMath-compatible FAQ block for "Chicken and Wild Rice Soup," based on frequently asked questions.
FAQs about Chicken and Wild Rice Soup
Is chicken and wild rice soup good for you?
Yes, chicken and wild rice soup can be a healthy and nutritious meal. It's typically packed with protein from the chicken, fiber from the wild rice and vegetables, and vitamins and minerals. However, the nutritional value can vary depending on the ingredients used. Watch the sodium and fat content, especially if using cream or processed ingredients.
What is the best kind of wild rice to use in soup?
A good quality, authentic wild rice is best. Look for long, dark grains that are relatively uniform in size. Avoid blends that contain a high percentage of cheaper rice varieties. Be sure to rinse the wild rice thoroughly before cooking to remove any dust or debris.
How do you thicken chicken and wild rice soup?
There are several ways to thicken chicken and wild rice soup. A classic method is to create a roux with butter and flour before adding the broth. You can also use a cornstarch slurry (cornstarch mixed with cold water) or a small amount of cream cheese stirred in at the end of cooking. Pureeing a portion of the soup and stirring it back in will also thicken it naturally.
What goes well with chicken and wild rice soup?
Chicken and wild rice soup pairs well with a variety of sides. Consider crusty bread or rolls for dipping, a simple green salad, or a grilled cheese sandwich. It also complements fall-flavored sides like roasted root vegetables or cranberry sauce.
Can I freeze chicken and wild rice soup?
Yes, you can freeze chicken and wild rice soup, but the texture of the rice may change slightly. To minimize texture changes, undercook the rice slightly before adding it to the soup. Let the soup cool completely before portioning it into airtight containers or freezer bags. Leave some headspace in the containers, as the soup will expand as it freezes.
How long does chicken and wild rice soup last in the fridge?
Chicken and wild rice soup will generally last for 3-4 days in the refrigerator when stored properly in an airtight container. Be sure to cool the soup completely before refrigerating to prevent bacterial growth.
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