Chicken and Wild Rice Soup
A comforting and hearty soup featuring tender chicken, nutty wild rice, and a medley of vegetables in a creamy broth. Perfect for chilly days or when you need a nourishing meal, this recipe is easy to prepare and packed with flavor.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board (for chopping ingredients)
- Measuring cups and spoons
- Colander (for rinsing rice)
Ingredients
- For the Soup:
- 1 tablespoon olive oil or butter
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 cup wild rice blend rinsed
- 6 cups chicken broth low-sodium preferred
- 1 pound boneless skinless chicken breasts (or thighs)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream or half-and-half for a lighter option
- Optional: Fresh parsley chopped, for garnish
Instructions
- Sauté the Vegetables :
- Heat the olive oil (or butter) in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the Rice and Broth :
- Add the rinsed wild rice blend to the pot. Pour in the chicken broth and stir well.
- Add the chicken breasts (or thighs), thyme, rosemary, salt, and pepper. Stir to combine.
- Simmer the Soup :
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until the wild rice is tender and the chicken is cooked through.
- Shred the Chicken :
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- Finish with Cream :
- Stir in the heavy cream (or half-and-half). Simmer for an additional 5 minutes, ensuring the soup is heated through but not boiling after adding the cream.
- Serve :
- Ladle the soup into bowls. Garnish with freshly chopped parsley if desired. Serve warm with crusty bread or crackers on the side.
Notes
Substitute wild rice blend with brown rice or quinoa for a different texture and flavor.
Use rotisserie chicken for a quicker version—add it during the last 5 minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the soup.
Freeze portions of the soup (without cream) for up to 3 months. Thaw overnight in the refrigerator, then reheat and add cream before serving.
Use rotisserie chicken for a quicker version—add it during the last 5 minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the soup.
Freeze portions of the soup (without cream) for up to 3 months. Thaw overnight in the refrigerator, then reheat and add cream before serving.