Chicken and Wild Rice Soup
This is the sort of soup I make when I want comforting, sensible food that still feels a little special. It’s creamy without being heavy, studded with tender chicken and chewy wild rice, and scented with classic herbs. The method is straightforward: a quick sauté, a simple roux, then everything simmers together until the flavors merge.
I like this soup because it scales easily and behaves well in the fridge and freezer. Use leftover cooked wild rice or make a fresh batch while you chop the vegetables. The evaporated milk gives the broth richness without the weight of heavy cream unless you choose that swap; either option works beautifully.
Below you’ll find a clear ingredient list tied to their roles, step-by-step cooking directions taken from the recipe source, and practical notes for substitutions, tools, troubleshooting, and storing. No fluff—just the guidance you need to make a reliably good pot of Chicken and Wild Rice Soup.
Ingredient Breakdown
Ingredients
- 2 cups cooked wild rice* — provides hearty texture and nutty flavor; use cold cooked rice so it doesn’t break down in the pot.
- 2 Tablespoons olive oil — for sautéing the vegetables and building the flavor base.
- 2 ribs celery, diced — adds aromatic crunch and classic mirepoix flavor.
- 2 carrots, diced — sweetness and color; dice small so they cook evenly.
- 1 yellow onion, chopped — the aromatic backbone; cook until translucent for a sweeter base.
- 1 clove garlic, minced — a quick hit of savory aroma; add toward the end of the sauté so it doesn’t burn.
- 5 tablespoons unsalted butter — for the roux; unsalted lets you control final seasoning.
- 1/3 cup all-purpose flour — thickens the stock into a creamy base; whisk into melted butter to form a roux.
- 6 cups slow-sodium chicken broth — the liquid body; slow-sodium gives control over salt level.
- 2 teaspoons chicken bouillon paste, better than bouillon base — boosts chicken flavor without extra liquid.
- 1/4 teaspoon dried thyme — adds earthy, savory notes; pairs well with chicken.
- 1/4 teaspoon dried sage — a warm, slightly peppery herb that deepens flavor.
- 1/4 teaspoon dried rosemary — use sparingly; it brings piney lift to the soup.
- 1 teaspoon kosher salt — baseline seasoning; adjust to taste at the end.
- 1/2 teaspoon freshly ground black pepper — bright, sharp seasoning; fresh grind is best.
- 1 1/2 pounds boneless skinless chicken breasts, or thighs — the protein; breasts give leaner meat, thighs stay juicier.
- 12 oz can evaporated milk, or use 6 oz heavy cream and 6 oz milk — adds creaminess; evaporated milk is convenient and stable over gentle heat.
Mastering Chicken and Wild Rice Soup: How-To
- Heat a large pot over medium heat and add 2 Tablespoons olive oil. When the oil is hot, add 2 ribs celery (diced), 2 carrots (diced), and 1 yellow onion (chopped). Sauté, stirring occasionally, for 3 minutes.
- Add 1 clove garlic (minced) and cook, stirring, for 30 seconds until fragrant.
- Add 5 tablespoons unsalted butter and let it melt. Sprinkle in 1/3 cup all-purpose flour and whisk constantly for 1 minute to form a roux.
- Gradually pour in 6 cups slow-sodium chicken broth while whisking to prevent lumps, scraping the bottom of the pot to loosen any browned bits. Stir in 2 teaspoons chicken bouillon paste, 1/4 teaspoon dried thyme, 1/4 teaspoon dried sage, 1/4 teaspoon dried rosemary, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Add 1 1/2 pounds boneless skinless chicken breasts (or thighs) to the pot. Bring the mixture to a boil, then cover, reduce heat to maintain a gentle simmer, and cook for 10 minutes, or until the chicken is cooked through.
- Transfer the chicken to a cutting board and let rest for 5 minutes, then chop or shred into small pieces.
- Return the chopped or shredded chicken to the pot. Stir in a 12 oz can evaporated milk (or 6 oz heavy cream + 6 oz milk) and 2 cups cooked wild rice. Warm gently over low heat for 2–3 minutes until heated through (do not boil).
- Taste and adjust seasonings as needed (add more bouillon paste, salt, or pepper to taste). Serve.
What Makes This Recipe Special
This soup balances richness and simplicity. A light roux (butter + flour) thickens the broth without turning it into a heavy chowder, and evaporated milk gives that silky body without the butterfat of full cream—though the cream+milk option is there if you want it richer. Wild rice adds a distinct texture and nutty complexity you won’t get from white rice. The herb trio—thyme, sage, and rosemary—keeps the profile familiar but layered.
Another strength is timing. The chicken poaches right in the broth so the meat stays moist and picks up the soup’s flavors. Finishing with shredded chicken and cooked rice prevents overcooking either component. Finally, the recipe is forgiving: you can swap breasts for thighs, adjust herbs, or tweak dairy to match what’s in your fridge.
Quick Replacement Ideas
- Chicken — swap breasts for thighs using the same weight; thighs hold up better if you expect leftovers.
- Wild rice — if you don’t have wild rice, use a wild-and-brown rice blend or substitute long-grain brown rice, cooked first.
- Evaporated milk — use the 6 oz heavy cream + 6 oz milk option from the ingredient list for a richer base.
- Chicken broth — use low-sodium or homemade stock; adjust final salt if your stock is well seasoned.
- Bouillon paste — if you don’t have paste, add 1-2 teaspoons of your preferred bouillon powder, but taste carefully.
Equipment & Tools
- Large heavy-bottomed pot or Dutch oven — even heat distribution matters for the roux and simmering.
- Whisk — to make a smooth roux and avoid lumps when adding broth.
- Sharp knife and cutting board — chop mirepoix and cut the chicken after resting.
- Ladle and wooden spoon — for stirring and serving.
- Measuring cups and spoons — the roux amount and broth volume are important for texture.
Troubleshooting Tips
Roux and Lumps
If your roux forms lumps when you add broth, whisk vigorously and keep the heat moderate. Pour the broth in gradually while whisking; if lumps persist, strain the soup through a fine mesh sieve and return it to the pot.
Chicken Overcooked or Dry
If the chicken ends up dry, use thighs next time or reduce the simmer time slightly. Shredded chicken absorbs broth and becomes juicy in the finished soup, so give it a rest before chopping and add back to the pot with the rice and milk for a gentle warm-through.
Broth Too Thin or Too Thick
Too thin: simmer uncovered a bit longer to reduce and concentrate. Too thick: stir in a little hot broth or water a few tablespoons at a time until you reach the desired consistency.
Grainy or Broken Rice
Use cooked, cooled wild rice. If you add uncooked rice to the soup it will puff and break down, becoming starchy; cooked rice retains texture.
Holiday-Friendly Variations
On holidays I emphasize presentation and aroma. For Thanksgiving or Christmas, swap in a mix of shredded turkey and chicken, add a splash of white wine to the roux-deglaze stage for brightness, and finish with chopped parsley and a drizzle of browned butter for a nutty note. For a cozy winter table, toast chopped pecans and scatter them on top just before serving for crunch.
Keep it simple for a crowd by doubling the recipe and using a big, oven-safe pot to hold it warm. The soup scales well and still reheats beautifully without losing its character.
Testing Timeline
- 0–10 minutes — sauté vegetables and garlic, make the roux.
- 10–15 minutes — add broth, herbs, bouillon, and chicken; bring to a boil.
- 15–25 minutes — simmer covered for 10 minutes until chicken is cooked; remove chicken to rest.
- 25–30 minutes — chop/shred chicken and return to pot with evaporated milk and cooked wild rice; warm gently 2–3 minutes.
- 30+ minutes — taste and adjust seasoning; serve hot.
Prep Ahead & Store
Prep tips: cook the wild rice ahead and keep it refrigerated up to 3 days. Chop the mirepoix and store in an airtight container for a day. If you plan to assemble later, make the roux and cool before refrigerating—reheat gently and whisk when you add the broth.
Storage: refrigerate leftovers in a sealed container for 3–4 days. Reheat slowly over low heat; add a splash of broth if the soup thickens. Freeze in an airtight container for up to 3 months—leave a little headspace. Thaw in the fridge overnight and reheat gently; note that rice texture softens with freezing, so you may prefer to freeze the soup without rice and add freshly cooked wild rice when reheating.
Ask & Learn
Common reader questions I get: “Can I use instant wild rice?”—you can, but check texture; instant rice may become mushy if reheated. “Can I brown the chicken first?”—yes, searing gives extra flavor; brown in the pot first, remove, then make the roux in the same pot and add the seared chicken back when you add the broth. “Can I make this dairy-free?”—use full-fat coconut milk in place of evaporated milk for a dairy-free option, but the flavor will shift noticeably.
If you try a swap, taste along the way. Seasoning adjustments near the end are key—bouillon paste, salt, and pepper should be your final fine-tuning tools.
Bring It to the Table
Serve this soup with crusty bread or a simple green salad. For a finishing touch, add a few chopped fresh parsley leaves and a grind of black pepper. A squeeze of lemon is an optional brightener if the soup feels too mellow; a tiny splash cuts through the richness without making it taste lemony.
This Chicken and Wild Rice Soup is one of those reliable recipes that becomes a weeknight staple and a holiday standby. It’s forgiving, approachable, and delivers that comfortable, homemade flavor we all crave. Make a pot, tuck some away for later, and enjoy the kind of meal that warms both the kitchen and the table.
Chicken and Wild Rice Soup
Ingredients
Ingredients
- 2 cupscooked wild rice*
- 2 Tablespoonsolive oil
- 2 ribscelery diced
- 2 carrots diced
- 1 yellow onion chopped
- 1 clovegarlic minced
- 5 tablespoonsunsalted butter
- 1/3 cupall-purpose flour
- 6 cupslow-sodium chicken broth
- 2 teaspoonschicken bouillon paste better than bouillon base
- 1/4 teaspoondried thyme
- 1/4 teaspoondried sage
- 1/4 teaspoondried rosemary
- 1 teaspoonkosher salt
- 1/2 teaspoonfreshly ground black pepper
- 1 1/2 poundsboneless skinless chicken breasts or thighs
- 12 oz canevaporated milk or use 6 oz heavy cream and 6 oz milk
Instructions
Instructions
- Heat a large pot over medium heat and add 2 Tablespoons olive oil. When the oil is hot, add 2 ribs celery (diced), 2 carrots (diced), and 1 yellow onion (chopped). Sauté, stirring occasionally, for 3 minutes.
- Add 1 clove garlic (minced) and cook, stirring, for 30 seconds until fragrant.
- Add 5 tablespoons unsalted butter and let it melt. Sprinkle in 1/3 cup all-purpose flour and whisk constantly for 1 minute to form a roux.
- Gradually pour in 6 cups slow-sodium chicken broth while whisking to prevent lumps, scraping the bottom of the pot to loosen any browned bits. Stir in 2 teaspoons chicken bouillon paste, 1/4 teaspoon dried thyme, 1/4 teaspoon dried sage, 1/4 teaspoon dried rosemary, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Add 1 1/2 pounds boneless skinless chicken breasts (or thighs) to the pot. Bring the mixture to a boil, then cover, reduce heat to maintain a gentle simmer, and cook for 10 minutes, or until the chicken is cooked through.
- Transfer the chicken to a cutting board and let rest for 5 minutes, then chop or shred into small pieces.
- Return the chopped or shredded chicken to the pot. Stir in a 12 oz can evaporated milk (or 6 oz heavy cream + 6 oz milk) and 2 cups cooked wild rice. Warm gently over low heat for 2–3 minutes until heated through (do not boil).
- Taste and adjust seasonings as needed (add more bouillon paste, salt, or pepper to taste). Serve.
Equipment
- Large Pot
- Whisk
- Cutting Board
Notes
Yield
: Makes about 9 cups soup. Serving size is about 1 ½ cups.
Wild Rice:
I like the Harvest Wild Rice Blend from Costco and Lundberg Wild Rice, cooked in chicken broth. Or you can cook one box of Rice-a-Roni Wild Rice. Any type of leftover cooked rice would also work great.
Slow Cooker Instructions:
Sauté veggies in skillet as directed, adding butter and flour. Pour into slow cooker, whisking in broth, seasonings and chicken. Cook on low for 3-4 hours or High for 2 hours then shred chicken and return to soup. Stir in milk and cooked rice. Taste and adjust seasonings as needed.
Vegetarian Wild Rice Soup:
Omit chicken and use vegetable broth in place of chicken broth.
