There’s nothing quite like a steaming bowl of chicken and wild rice soup to warm you up from the inside out. This recipe has been my go-to comfort food for years – it’s the one I make when the first chill hits the air or when someone in the house needs a little extra TLC. My kids call it “Mom’s magic soup” because it somehow makes everything better. The nutty wild rice and tender chicken swimming in that savory broth? Absolute perfection. What I love most is how simple it is to throw together, yet it tastes like you spent all day in the kitchen. Whether you’re fighting off a cold or just craving something cozy, this soup never disappoints.

Why You’ll Love This Chicken and Wild Rice Soup

This soup isn’t just delicious – it’s practically a hug in a bowl! Here’s why it’s become my family’s favorite:

• Hearty & satisfying: The wild rice gives it such a wonderful chew, while the chicken keeps it protein-packed
• Nutrient powerhouse: Packed with veggies and whole grains, it’s comfort food you can feel good about
• Weeknight easy: Uses simple ingredients you probably already have – no fancy techniques required
• Meal prep dream: Tastes even better the next day, making lunches a breeze
• Crowd-pleaser: Kids and adults alike go crazy for this cozy classic

Trust me, once you try this version, you’ll never go back to canned soup again!

Ingredients for Chicken and Wild Rice Soup

What I love about this soup is how simple the ingredient list is – just good, honest food that comes together beautifully. Here’s exactly what you’ll need:

• 1 lb boneless, skinless chicken breasts – I prefer breasts for their lean texture, but thighs work great too if you want richer flavor
• 1 cup wild rice, uncooked – Must be wild rice, not the quick-cooking kind! That nutty chew is everything
• 4 cups chicken broth – Homemade if you’ve got it, but good quality store-bought works in a pinch
• 1 cup diced carrots – About 2 medium carrots, cut into nice bite-sized pieces
• 1 cup diced celery – Don’t skip this! It adds such great depth
• 1 medium onion, diced – Yellow or white both work beautifully
• 2 cloves garlic, minced – Fresh is best here – that jarred stuff just won’t give you the same flavor
• 1 tsp dried thyme + 1 tsp dried rosemary – My secret herb combo that makes the whole house smell amazing
• 1 bay leaf – That little leaf packs so much flavor
• Salt and pepper to taste – I always wait until the end to season perfectly
• 2 tbsp olive oil – For sautéing all those gorgeous veggies

See? Nothing fancy – just real ingredients that make magic together. Now let’s get cooking!

How to Make Chicken and Wild Rice Soup

Okay, friends – time to roll up our sleeves and make some magic happen! This soup comes together in such a satisfying way. Just follow these simple steps, and you’ll have the coziest pot of goodness in no time.

Step 1: Sauté the Vegetables

First, grab your favorite soup pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. You’ll know it’s ready when the oil shimmers slightly. Now, in go the onions, carrots, and celery – that classic trio we call mirepoix in fancy cooking terms. Don’t rush this step! We want them softened but not browned, so keep the heat at a happy medium. Stir occasionally while they cook for about 5 minutes. The smell alone will make your stomach growl.

Step 2: Add Herbs and Broth

Next comes the garlic – toss it in and stir for just about 30 seconds until it becomes fragrant. Careful not to burn it! Then sprinkle in those dried herbs. This is when my kitchen starts smelling like a cozy cabin in the woods. Now pour in the chicken broth and add the wild rice and bay leaf. Bring everything to a lively boil, then immediately reduce the heat to a gentle simmer. Cover the pot and let it work its magic for 30 minutes – this gives the rice time to start softening up.

Step 3: Cook the Chicken

After that 30-minute simmer, nestle the chicken breasts right into the bubbling broth. Cover again and let them cook for about 20 minutes. Here’s my pro tip: don’t peek too often! We want to keep all that lovely steam inside. When the chicken reaches 165°F internally, pull it out and let it rest for 5 minutes before shredding. This waiting period keeps all those juices locked in. Return the shredded chicken to the pot, give everything a good stir, and season with salt and pepper to taste. The rice should be tender with just the right amount of chew – if it’s still too firm, just simmer a bit longer.

Tips for the Best Chicken and Wild Rice Soup

Want to take your soup from good to wow? Here are my tried-and-true secrets:

• Toast that rice! Before adding it to the pot, give the wild rice a quick toast in a dry skillet until it smells nutty – adds incredible depth
• Homemade broth wins – If you have time, homemade chicken broth makes all the difference in flavor
• Season at the end – Always taste after adding the chicken back in, as the broth reduces and flavors concentrate
• Don’t overcook – Wild rice should have a pleasant chew, not be mushy (it keeps cooking slightly off the heat)
• Fresh herbs at finish – A sprinkle of fresh parsley or thyme right before serving brightens everything up

Little touches make this already-amazing soup absolutely unforgettable!

Variations for Chicken and Wild Rice Soup

One of the best things about this soup? How easily you can make it your own! Here are some of my favorite twists:

• Turkey swap: Leftover Thanksgiving turkey works beautifully instead of chicken – just add it at the end
• Mushroom magic: Sauté some creminis with the veggies for an earthy depth that pairs perfectly with the wild rice
• Brown rice option: If wild rice is hard to find, brown rice makes a decent substitute (just adjust cooking time)
• Creamy version: Stir in a splash of cream or coconut milk at the end for extra richness
• Extra veggies: Toss in some chopped kale or spinach during the last 5 minutes for a nutrient boost

The possibilities are endless – make it your own!

Serving Suggestions for Chicken and Wild Rice Soup

Oh, how I love serving this soup! A big loaf of crusty bread for dipping is non-negotiable in our house – that golden exterior giving way to a soft, chewy center? Heaven. For lighter meals, I’ll pair it with a crisp green salad dressed simply with lemon and olive oil. And don’t skip the garnishes! A sprinkle of fresh parsley adds color and freshness, while a crack of black pepper right at the table gives just the right bite. Sometimes I’ll even set out lemon wedges – that bright squeeze at the end? Perfection.

Storing and Reheating Chicken and Wild Rice Soup

Here’s the beautiful thing about this soup – it actually gets better as it sits! Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, gently reheat on the stovetop over medium-low heat, adding a splash of broth if it’s thickened too much. Now, I don’t recommend freezing this one – trust me, I learned the hard way. The rice turns mushy when thawed, and we lose that wonderful texture that makes this soup so special. Just make a fresh batch – it’s so easy, you’ll want to anyway!

Nutritional Information for Chicken and Wild Rice Soup

One bowl of this comforting soup packs a nutritious punch! Here’s the approximate breakdown per serving:

• 280 calories – Satisfying without being heavy
• 22g protein – Thanks to that lean chicken
• 30g carbs – Mostly from the fiber-rich wild rice and veggies
• 8g fat – The good kind from olive oil and natural chicken fats
• 4g fiber – Keeps you full longer

Remember, nutritional values are estimates and vary based on ingredients used – especially if you tweak the recipe to your taste!

Frequently Asked Questions

I get asked about this soup all the time! Here are answers to the questions that pop up most often:

Can I use instant rice instead of wild rice?
Oh honey, don’t do it! Instant rice turns to mush in this soup. Wild rice’s chewy texture is what makes it special. If you’re in a pinch, brown rice works okay (just cook it longer), but trust me – wild rice is worth the wait!

How can I make the soup creamier?
My favorite trick? Stir in a splash of heavy cream or coconut milk at the very end. Or blend about a cup of the soup and stir it back in – gives body without changing the flavor. Some folks like adding a roux, but I find it makes the soup too heavy.

Can I freeze leftovers?
I don’t recommend it, sweetie. The rice gets weirdly soft when thawed, and the texture just isn’t the same. This soup keeps beautifully in the fridge for 3 days though – often tastes even better on day two!

What if my soup is too thick?
No worries! Just add more broth or even hot water a little at a time until it’s perfect. The rice keeps absorbing liquid, so you’ll often need to adjust consistency when reheating.

Can I use rotisserie chicken?
Absolutely! Just skip the chicken cooking step and stir in shredded rotisserie chicken during the last 5 minutes. It’s my go-to shortcut when I’m extra busy!

Final Thoughts

There you have it – my heartwarming chicken and wild rice soup that never fails to comfort and satisfy. I’d love to hear how your version turns out! Drop me a note about your experience with the recipe – did you add any special twists? Did it become your new favorite too? Happy cooking, friends!

Hearty Chicken and Wild Rice Soup in 50 Minutes

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• Author: Christina R. Jones
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

A hearty and flavorful soup combining tender chicken and wild rice in a savory broth.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts
• 1 cup wild rice, uncooked
• 4 cups chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
3. Add garlic, thyme, and rosemary. Cook for 1 minute.
4. Pour in chicken broth and add wild rice and bay leaf. Bring to a boil.
5. Reduce heat, cover, and simmer for 30 minutes.
6. Add chicken breasts and cook for 20 minutes or until chicken is done.
7. Remove chicken, shred it, and return to the pot.
8. Season with salt and pepper. Serve hot.

Notes

• Wild rice takes longer to cook than white rice.
• You can use leftover cooked chicken to save time.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 3g
• Sodium: 450mg
• Fat: 8g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 50mg

Keywords: chicken soup, wild rice soup, healthy soup, homemade soup