There is nothing quite like a steaming bowl of chicken wild rice soup on a chilly afternoon. This soup is the ultimate comfort food, offering a beautiful blend of textures and savory flavors. You will love the earthy, nutty taste of the wild rice paired with tender chunks of chicken and a creamy, velvety broth. As it simmers on your stove, your kitchen will fill with the wonderful aroma of fresh herbs and toasted grain. It looks just as good as it tastes, with vibrant orange carrots and dark wild rice grains peeking through the rich cream. Whether you are feeling under the weather or just want a cozy meal, this soup hits the spot every time.
Why Make This chicken wild rice soup
You should make this chicken wild rice soup because it is incredibly satisfying and wholesome. It is a complete meal in a single bowl, providing protein, healthy carbohydrates, and plenty of vegetables. Unlike many store-bought canned soups, this homemade version is fresh and lacks artificial preservatives. It is also very flexible; you can easily adjust the thickness or the seasoning to match your personal preference. This recipe is a fantastic way to use up leftover cooked chicken or rotisserie chicken, making dinner prep fast and easy. Plus, the deep, rich flavor makes it taste like it came from a high-end bistro right in your own dining room.
How to Make chicken wild rice soup
Making this soup is a straightforward process that even beginner cooks can master. You start by sautéing your aromatic vegetables like onions, carrots, and celery in a bit of butter until they are soft and fragrant. Next, you add your chicken broth and the wild rice. You let everything simmer until the rice grains pop open and become tender. Once the rice is ready, you stir in your cooked chicken and herbs. To get that signature creamy texture, you create a simple thickener with flour and milk or cream and stir it into the pot. After a few more minutes of simmering, the soup becomes thick, glossy, and ready to enjoy.
Ingredients:
- 1 cup uncooked wild rice (thoroughly rinsed)
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- 2 tablespoons butter
- 1 large yellow onion, finely diced
- 3 medium carrots, sliced into rounds
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth (low sodium preferred)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups whole milk or heavy cream
Directions:
1. Place a large pot or Dutch oven over medium heat and melt the butter. Add the onion, carrots, and celery. Sauté for about 5 to 7 minutes until the onions are translucent and the vegetables start to soften.
2. Stir in the minced garlic and cook for just 1 minute until you can smell the fragrance. Do not let the garlic burn.
3. Pour in the chicken broth and add the rinsed wild rice. Bring the mixture to a boil.
4. Once boiling, turn the heat down to low. Cover the pot with a lid and let it simmer for 45 to 50 minutes. The rice is done when the grains have softened and some have burst open.
5. While the rice cooks, prepare your chicken. If it is not already cooked, you can poach or pan-sear it, then shred it into bite-sized pieces.
6. Add the shredded chicken, thyme, rosemary, salt, and pepper to the pot once the rice is tender.
7. In a small bowl, whisk together the flour and the milk until the mixture is smooth and there are no lumps.
8. Slowly pour the milk mixture into the soup while stirring constantly. Continue to cook the soup over medium heat for another 5 to 10 minutes. The soup will thicken as it heats up.
9. Taste the soup and add more salt or pepper if needed. If the soup is too thick, you can add a splash more broth.
10. Remove from heat and serve warm.
Nutritional Information
This nutritional profile is based on one serving (approximately 1.5 cups). This recipe makes about 6 servings.
- Calories: 345 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 75mg
- Sodium: 850mg
- Total Carbohydrates: 32g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 28g
- Vitamin A: 90% DV
- Iron: 15% DV
How to Serve chicken wild rice soup
For a classic pairing, serve this soup with a thick slice of crusty bread or a warm garlic knot. The bread is perfect for dipping and soaking up the creamy broth. A fresh green side salad with a light vinaigrette provides a nice crisp contrast to the warm, rich soup. If you want to keep things simple, just top the bowl with some fresh parsley or a few extra cracks of black pepper. This soup is hearty enough to stand alone as a main course for lunch or dinner. For a special touch, serve it inside a hollowed-out sourdough bread bowl for a restaurant-style presentation at home.
How to Store chicken wild rice soup
You can store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Keep in mind that the wild rice will continue to absorb liquid as it sits, so the soup may become much thicker the next day. When you are ready to reheat it, simply place it in a pot over low heat and add a splash of milk or chicken broth to loosen it up. You can also freeze this soup, though the texture of the cream may change slightly upon thawing. If you plan to freeze it, consider doing so before adding the milk or cream. When you reheat the frozen soup, add the fresh milk then to keep the texture smooth.
Expert Tips for Perfect chicken wild rice soup
To get the best results, always rinse your wild rice under cold water before cooking to remove any dusty residue or debris. Use a high-quality chicken broth, as this forms the base of your flavor. If you want a deeper flavor, you can use a mix of wild rice and brown rice, but remember that cooking times may vary. For the chicken, using thighs instead of breasts can provide a juicier texture that holds up well in the broth. If you prefer an even creamier soup, use heavy cream instead of milk. Finally, do not rush the simmering process; wild rice takes time to reach that perfect “popped” texture that makes the soup so special.
Delicious Variations
There are many ways to change this recipe to suit your taste. For a smoky flavor without using non-halal ingredients, add a few drops of liquid smoke or use smoked paprika. If you want more vegetables, stir in some sliced mushrooms or chopped kale during the last 10 minutes of cooking. For a “beefy” twist, use beef broth and shredded cooked beef instead of chicken. You can also make this a “zesty” soup by adding a squeeze of fresh lemon juice just before serving to brighten the flavors. If you prefer a dairy-free version, use coconut milk or a creamy oat milk instead of cow’s milk.
Frequently Asked Questions
1. Can I use “Quick” or “Instant” wild rice?
Yes, but you will need to significantly reduce the simmering time according to the package directions so the rice doesn’t turn into mush.
2. Is wild rice actually rice?
Technically, wild rice is the seed of an aquatic grass, not a true rice. This is why it has a tougher texture and takes longer to cook.
3. How do I know when the wild rice is done?
The grains will swell, soften, and many of them will curl or “pop” open, revealing a white interior.
4. Can I make this in a slow cooker?
Yes! Place everything except the flour and milk in the slow cooker. Cook on low for 6-7 hours, then stir in the flour/milk mixture at the end and cook on high for 30 more minutes.
5. Why is my soup too thin?
You may need to simmer it longer after adding the flour mixture. If it is still thin, mix another tablespoon of flour with a little cold water and stir it in.
6. Can I use turkey instead of chicken?
Absolutely. This is a perfect way to use up leftover holiday turkey.
7. Is this recipe gluten-free?
As written, it contains flour. To make it gluten-free, use a gluten-free all-purpose flour blend or thicken the soup with a cornstarch slurry instead.
8. Can I add cheese to this soup?
Yes, a handful of shredded sharp white cheddar stirred in at the end adds a delicious salty richness.
9. My soup is too salty, what should I do?
You can add a peeled, diced potato to the soup while it simmers to absorb some salt, or simply add a little more milk or water to dilute the saltiness.
10. Can I use a wild rice blend?
Yes, a blend of wild rice, long-grain white rice, and brown rice works well, but it will have a softer texture than 100% wild rice.
Conclusion
This chicken wild rice soup is a heartwarming dish that brings comfort and nutrition to your table. With its creamy base, nutty wild rice, and tender chicken, it is a meal that everyone in the family will enjoy. It is simple to prepare, easy to store, and highly customizable. Making a big pot of this soup is a wonderful way to show care for your loved ones through a home-cooked meal. We encourage you to try this recipe tonight and experience the cozy flavors for yourself. If you enjoyed this recipe, please share it with your friends or leave a comment telling us how it turned out for you. Happy cooking!
Chicken Wild Rice Soup
Ingredients
Method
- Place a large pot or Dutch oven over medium heat and melt the butter. Add the onion, carrots, and celery. Sauté for about 5 to 7 minutes until the onions are translucent and the vegetables start to soften.
- Stir in the minced garlic and cook for just 1 minute until you can smell the fragrance. Do not let the garlic burn.
- Pour in the chicken broth and add the rinsed wild rice. Bring the mixture to a boil.
- Once boiling, turn the heat down to low. Cover the pot with a lid and let it simmer for 45 to 50 minutes. The rice is done when the grains have softened and some have burst open.
- While the rice cooks, prepare your chicken. If it is not already cooked, you can poach or pan-sear it, then shred it into bite-sized pieces.
- Add the shredded chicken, thyme, rosemary, salt, and pepper to the pot once the rice is tender.
- In a small bowl, whisk together the flour and the milk until the mixture is smooth and there are no lumps.
- Slowly pour the milk mixture into the soup while stirring constantly. Continue to cook the soup over medium heat for another 5 to 10 minutes. The soup will thicken as it heats up.
- Taste the soup and add more salt or pepper if needed. If the soup is too thick, you can add a splash more broth.
- Remove from heat and serve warm.