Chicken and Wild Rice Soup

There’s something deeply comforting about a bowl of warm, hearty soup on a chilly day, and this Chicken and Wild Rice Soup fits that bill perfectly. Creamy, flavorful, and packed with tender chicken and nutty wild rice, it’s the kind of meal that feels like a warm hug from the inside out. Whether you’re nursing a cold or just craving something cozy, this soup delivers with every spoonful. Plus, it’s easy enough for a weeknight dinner but impressive enough to serve guests.

Why It’s My Go-To

This Chicken and Wild Rice Soup is my go-to for so many reasons. First, the wild rice adds a wonderful texture and earthy flavor that elevates the usual chicken soup. It’s filling without feeling heavy, thanks to the balance of vegetables and a creamy broth made with evaporated milk. The blend of dried herbs like thyme, sage, and rosemary gives it an aromatic complexity that keeps everyone coming back for seconds. Plus, it’s incredibly versatile—you can easily swap in chicken thighs or breasts based on preference, and the soup reheats beautifully, making it a fantastic meal prep option. It’s the kind of recipe you’ll want to bookmark and revisit season after season.

Ingredient List

• 2 cups cooked wild rice* – nutty and chewy, the star grain of the soup
• 2 Tablespoons olive oil – for sautéing the veggies
• 2 ribs celery, diced – adds crunch and freshness
• 2 carrots, diced – sweetness and color
• 1 yellow onion, chopped – the flavor base
• 1 clove garlic, minced – for a savory punch
• 5 tablespoons unsalted butter – for the roux and richness
• 1/3 cup all-purpose flour – to thicken the soup
• 6 cups low-sodium chicken broth – the liquid base
• 2 teaspoons chicken bouillon paste, better than bouillon base – deepens the chicken flavor
• 1/4 teaspoon dried thyme – herbaceous warmth
• 1/4 teaspoon dried sage – earthy and fragrant
• 1/4 teaspoon dried rosemary – piney and aromatic
• 1 teaspoon kosher salt – to season perfectly
• 1/2 teaspoon freshly ground black pepper – a little heat
• 1 1/2 pounds boneless skinless chicken breasts, or thighs – tender protein source
• 12 oz can evaporated milk – creamy and luscious; can substitute with 6 oz heavy cream and 6 oz milk

Hardware & Gadgets

• Large heavy-bottomed stock pot or Dutch oven – for even heat and simmering
• Sharp chef’s knife – to chop vegetables with ease
• Cutting board – a sturdy surface for prep
• Wooden spoon or silicone spatula – to stir the roux and soup
• Measuring cups and spoons – for precise ingredient amounts
• Slotted spoon or tongs – to handle the chicken breasts if poaching separately

Directions: Chicken and Wild Rice Soup

Step 1: Prepare the Vegetables and Rice

Start by heating the olive oil in your large stock pot over medium heat. Add the diced celery, carrots, and chopped yellow onion. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes. Toss in the minced garlic and cook for another minute, careful not to let it burn. Meanwhile, have your 2 cups of cooked wild rice ready to go; if you don’t have cooked rice on hand, prepare it ahead of time or use a quick-cooking variety.

Step 2: Make the Roux

Push the softened veggies to the side of the pot or remove briefly. Melt the unsalted butter in the pot, then whisk in the all-purpose flour to create a smooth paste. Cook this roux for about 2-3 minutes, stirring constantly, until it turns a light golden color—this step is crucial to avoid a raw flour taste and to thicken the soup beautifully.

Step 3: Build the Soup Base

Slowly pour in the low-sodium chicken broth while whisking continuously to prevent lumps. Stir in the chicken bouillon paste, dried thyme, sage, rosemary, kosher salt, and freshly ground black pepper. Bring the mixture to a gentle simmer. This herb-infused broth will become the flavorful foundation for your soup.

Step 4: Cook the Chicken

Add the boneless skinless chicken breasts (or thighs) directly to the pot. If you prefer, you can poach them separately and shred before adding back in for a chunkier texture. Let the chicken cook gently in the simmering broth until it reaches an internal temperature of 165°F (75°C), about 15-20 minutes depending on thickness.

Step 5: Finish the Soup

Once the chicken is cooked, remove it from the pot and shred or dice it into bite-sized pieces. Return the chicken to the soup along with the cooked wild rice. Stir in the evaporated milk (or your cream and milk mixture) to add creamy richness without overwhelming the other flavors. Heat through but avoid boiling after adding dairy to prevent curdling. Taste and adjust seasoning as needed.

Step 6: Serve and Enjoy!

Ladle the Chicken and Wild Rice Soup into bowls and garnish with fresh herbs if desired. This soup pairs wonderfully with crusty bread or a simple salad. For a twist on the grain component, try serving alongside a vibrant Saffron Rice for a colorful meal.

Fresh Takes Through the Year

• Winter: Add kale or Swiss chard for a boost of green and nutrition.
• Spring: Stir in fresh peas and a squeeze of lemon for brightness.
• Summer: Serve chilled as a refreshing cold soup with a sprinkle of fresh dill.
• Fall: Incorporate roasted butternut squash or sweet potatoes for sweetness and heartiness.
• Anytime: Swap chicken breasts for tender Creamy Mushroom Chicken pieces for an earthy flavor twist.

Pro Perspective

Chefs and seasoned home cooks alike appreciate how this Chicken and Wild Rice Soup strikes a balance between creamy and light, with layers of flavor built through simple, quality ingredients. The key to a truly exceptional soup lies in the gentle cooking of the chicken to keep it tender, and the roux that thickens the broth without heaviness. Using bouillon paste instead of salt alone deepens the savory notes, making every spoonful satisfying. For a richer mouthfeel, some pros recommend finishing the soup with a swirl of crème fraîche or a drizzle of truffle oil for special occasions.

Storage & Reheat Guide

This soup stores wonderfully in airtight containers for up to 4 days in the refrigerator. When reheating, warm gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If the soup thickens too much during storage, simply add a splash of chicken broth or milk to loosen it. You can also freeze Chicken and Wild Rice Soup for up to 3 months; thaw overnight in the fridge before reheating. Note that the texture of the rice may soften slightly after freezing, but the flavors remain delicious.

Helpful Q&A

Can I use brown rice instead of wild rice?

Absolutely! Brown rice is a great substitute if you prefer a milder flavor and quicker cooking time. Just keep in mind that wild rice has a chewier texture and nuttier taste, which complements the herbs and chicken beautifully.

What’s the best way to shred the chicken?

Once cooked, you can shred chicken breasts easily using two forks—hold the chicken steady with one fork and pull it apart with the other. Alternatively, chop into bite-sized pieces if you prefer chunks in your soup.

Can I make this soup dairy-free?

Yes! Replace the evaporated milk with coconut milk or a plant-based cream alternative to keep the creamy texture without dairy. Just be sure to adjust the seasoning slightly as these alternatives can have different flavors.

How do I make this soup spicier?

To add some heat, try stirring in crushed red pepper flakes, a dash of cayenne pepper, or a splash of hot sauce when adding the herbs and broth. Start with a small amount and adjust to taste.

Healthy-ish Favorites

• Italian Grinder Antipasto Chicken Salad – a vibrant, protein-packed salad with bold flavors
• Creamy Mushroom Chicken – rich, earthy, and satisfying without being heavy
• Saffron Rice – a fragrant, golden side that pairs beautifully with soups and stews

Bring It Home

Chicken and Wild Rice Soup is one of those timeless recipes that feels special yet approachable. Its creamy, herb-infused broth, tender chicken, and hearty wild rice make it a perfect centerpiece for any meal. Whether you’re cozying up on a cold evening or preparing a nourishing lunch, this soup delivers warmth and comfort in every spoonful. It’s versatile enough to fit into your weekly rotation, yet flavorful enough to impress guests. With a few simple ingredients and easy steps, you can create a delicious bowl that satisfies both your taste buds and your soul. So grab your stock pot and get ready to fill your kitchen with the inviting aroma of homemade Chicken and Wild Rice Soup—your new favorite comfort food.

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