Chicken and Wild Rice Soup Recipe

You know that moment when the weather starts to dip, and your soul just screams for something warm, cozy, and hearty? Yeah, me too. That’s when I reach for my trusty chicken and wild rice soup recipe. It’s the kind of dish that feels like a warm hug from the inside out—creamy, savory, and packed with flavor. If you’ve never tried it, you’re missing out. If you have, you probably already know why it’s a staple in my kitchen. So grab a spoon, settle in, and let’s talk soup.

Why Chicken and Wild Rice Soup Is a Must-Try

Ever wonder why this soup keeps showing up on every “comfort food” list? Well, it’s not just because it tastes amazing (though that’s a huge part of it). There’s something magical about the combo of tender chicken, nutty wild rice, and a creamy broth that just hits all the right notes.

• It’s hearty without being heavy – Unlike some soups that leave you feeling sluggish, this one feels nourishing but not overwhelming.
• It’s versatile – Want it creamy? Go for it. Prefer it a little more brothy? Easy.
• It’s freezer-friendly – Make a big batch and stash it for those nights when cooking feels like a chore.

Plus, it’s the kind of soup that feels fancy but is actually pretty simple to make. No need for culinary wizardry here.

What Makes Wild Rice Special

Let’s take a sec to appreciate wild rice. It’s not actually rice—it’s a type of grass seed, and it brings a unique, nutty flavor and chewy texture to the soup. It’s also a nutritional powerhouse, packed with protein, fiber, and antioxidants.

• Wild rice vs. regular rice: Wild rice has more protein and fiber, and it’s less starchy.
• Flavor profile: Nutty, earthy, and slightly sweet.
• Texture: Chewy and satisfying, not mushy.

IMO, wild rice is what takes this soup from “meh” to “wow.” If you’ve only used regular rice, give wild rice a shot. You’ll see what I mean.

The Ingredients You’ll Need

Here’s what you’ll want to gather before you start. Don’t worry—most of these are pantry staples, and you probably already have a few of them.

For the Soup

• Chicken breasts or thighs (about 2 cups, cooked and shredded)
• Wild rice blend (1 cup, uncooked)
• Carrots (2 medium, diced)
• Celery (2 stalks, diced)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Chicken broth (6 cups)
• Heavy cream or half-and-half (1 cup)
• Butter or olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Fresh herbs (thyme or parsley, optional)

Optional Add-Ins

• Mushrooms (sliced, for extra umami)
• Leeks (swap for some of the onion)
• Lemon juice (a splash for brightness)
• Parmesan cheese (for garnish)

Step-by-Step: How to Make Chicken and Wild Rice Soup

Alright, let’s get cooking. This recipe is super approachable, and you don’t need to be a pro chef to nail it.

Prep Your Ingredients

Start by dicing the carrots, celery, and onion. Mince the garlic. If you’re using raw chicken, cook and shred it now. You can poach, bake, or even use a rotisserie chicken to save time.

Cook the Aromatics

In a large pot, melt the butter or heat the oil over medium heat. Add the onions, carrots, and celery. Sauté for about 5 minutes until they start to soften. Add the garlic and cook for another minute.

Add the Rice and Broth

Stir in the wild rice blend, then pour in the chicken broth. Bring it to a boil, then reduce the heat and let it simmer. Cover and cook for about 40–45 minutes, or until the rice is tender.

Add the Chicken and Cream

Once the rice is done, stir in the shredded chicken and heavy cream (or half-and-half). Let everything warm through for a few minutes. Taste and season with salt and pepper.

Finish with Herbs and Optional Add-Ins

If you’re using mushrooms or leeks, add them now and let them cook for a few more minutes. Finish with a sprinkle of fresh herbs.

Tips for the Best Chicken and Wild Rice Soup

Want to take your soup to the next level? Here are a few pro tips:

• Toast the rice – Before adding the broth, toast the wild rice in the pot for a couple of minutes. It deepens the flavor.
• Use homemade broth – If you have it, homemade chicken broth makes a huge difference.
• Don’t skip the cream – The cream gives the soup its signature richness. If you want it lighter, use half-and-half or even whole milk.
• Let it sit – Soup always tastes better the next day. Let it cool and reheat it for an even more flavorful meal.

Common Mistakes (And How to Avoid Them)

Even the best recipes can go sideways if you’re not careful. Here are a few pitfalls to watch out for:

• Overcooking the rice – Wild rice can turn mushy if you cook it too long. Keep an eye on it and taste as it cooks.
• Using too much salt – Broth and cream can be salty, so taste before you add extra salt.
• Skipping the sauté step – Sautéing the veggies brings out their flavor. Don’t rush it.
• Adding cream too early – Add the cream at the end to prevent curdling.

Variations to Try

One of the best things about this soup is how easy it is to customize. Here are a few ideas:

Creamy Version

For an extra-rich soup, add more cream or even a splash of white wine.

Vegan Version

Skip the chicken and cream. Use mushrooms or tofu for protein, and swap the cream for coconut milk.

Slow Cooker Version

Dump everything in the slow cooker and let it simmer on low for 6–8 hours. Easy peasy.

Instant Pot Version

Use the “soup” setting. It’ll be ready in about 30 minutes.

Why This Soup Is Perfect for Meal Prep

Let’s be real—life gets busy. That’s why having a soup that’s easy to make in bulk and reheat is a game-changer.

• Make a big batch – This soup keeps well in the fridge for up to 5 days and freezes beautifully.
• Portion it out – Divide it into containers for quick lunches or dinners.
• Customize per serving – Add extra herbs, cheese, or a squeeze of lemon when you reheat it.

Serving Suggestions

How you serve your soup can make all the difference. Here are a few ideas:

• With crusty bread – Nothing beats a warm, crusty loaf for dipping.
• Over mashed potatoes – For the ultimate comfort meal, ladle the soup over a scoop of mashed potatoes.
• With a side salad – A simple green salad cuts through the richness.

FAQs About Chicken and Wild Rice Soup

Can I use brown rice instead of wild rice?

You can, but the flavor and texture will be different. Brown rice is less nutty and chewy, so the soup won’t have the same character.

Can I make it ahead of time?

Absolutely! This soup actually tastes better the next day. Just store it in the fridge and reheat when you’re ready.

Can I freeze it?

Yes, it freezes well for up to 3 months. Just let it cool completely before freezing.

Is it gluten-free?

As long as you use gluten-free broth, yes.

Personal Touch: Why I Love This Soup

I’ve made this soup a hundred times, and it never gets old. There’s something about the way the flavors come together—creamy, savory, and just a little bit earthy—that makes it feel like home.

Plus, it’s the kind of dish that brings people together. Whether it’s a cozy night in or a dinner party, chicken and wild rice soup always gets rave reviews.

Final Thoughts

Chicken and wild rice soup is more than just a recipe—it’s comfort in a bowl. It’s simple to make, endlessly customizable, and perfect for any occasion. Whether you’re a soup pro or a total newbie, this recipe is a winner.

So what are you waiting for? Grab your ingredients and get cooking. Your taste buds will thank you. 🙂

Chicken and Wild Rice Soup Recipe

Course: Dinner, SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

320

kcal

Total time

1

hour 

4

minutes

Creamy, hearty, and packed with flavor, this Chicken and Wild Rice Soup is the ultimate comfort dish. Tender chicken, nutty wild rice, and a velvety broth make it perfect for chilly nights or cozy weekends. It’s easy to make, freezer-friendly, and always a crowd-pleaser.

Ingredients

• 2 cups cooked chicken, shredded (breasts or thighs)

• 1 cup wild rice blend, uncooked

• 2 medium carrots, diced

• 2 stalks celery, diced

• 1 medium onion, diced

• 3 cloves garlic, minced

• 6 cups chicken broth (low-sodium preferred)

• 1 cup heavy cream (or half-and-half)

• 2 tablespoons butter (or olive oil)

• Salt and pepper, to taste

• 1 teaspoon dried thyme (or 1 tablespoon fresh)

• Fresh parsley, chopped (for garnish)

Directions

• Prep: Dice carrots, celery, and onion. Mince garlic. Shred cooked chicken if not using pre-cooked.
• Sauté: In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute more.
• Toast Rice: Stir in wild rice and toast for 2 minutes, stirring frequently.
• Simmer: Pour in chicken broth. Bring to a boil, then reduce heat. Cover and simmer for 40–45 minutes, or until wild rice is tender.
• Add Chicken & Cream: Stir in shredded chicken and heavy cream. Warm through for 5 minutes.
• Season: Add thyme, salt, and pepper to taste.
• Garnish: Sprinkle with fresh parsley before serving.

Notes

• Nutrition (per serving)
  Calories: 320
  Protein: 24g
  Carbohydrates: 28g
  Fat: 15g
  Fiber: 3g
  Sodium: 780mg (varies with broth)
• Notes
  For a lighter version, swap heavy cream with whole milk or half-and-half.
  Freezes well for up to 3 months.
  Soup tastes even better the next day!
  
  Perfect for: Cozy nights, meal prep, family dinners, and comfort food lovers.