Chicken and Wild Rice Soup

This Chicken and Wild Rice Soup is warm, creamy, and packed with tender chicken and nutty wild rice—pure comfort in a bowl!

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: American

Keyword: Chicken, Comfort Food, Creamy, Easy, Wild Rice

Servings: 6 servings

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

Heat the olive oil in a 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. Add the minced garlic and cook for another minute, careful not to let it burn. Have 2 cups of cooked wild rice ready.

Push the softened veggies to the side or remove briefly. Melt the unsalted butter in the pot, then whisk in the all-purpose flour to create a smooth paste. Cook the roux for about 2-3 minutes, stirring constantly, until it turns a light golden color.

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.

Add the boneless skinless chicken breasts or thighs directly to the pot. 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.

Remove the chicken from the pot and shred or dice into bite-sized pieces. Return the chicken to the soup along with the cooked wild rice. Stir in the evaporated milk (or cream and milk mixture) to add creamy richness. Heat through but avoid boiling after adding dairy. Taste and adjust seasoning as needed.

Ladle the soup into bowls and garnish with fresh herbs if desired. Serve with crusty bread or a simple salad.

For a dairy-free version, substitute evaporated milk with coconut milk or plant-based cream alternatives.
Use chicken thighs instead of breasts for juicier, more flavorful meat.
Store leftovers in airtight containers in the fridge for up to 4 days; reheat gently and add broth or milk if too thick.
Freeze soup for up to 3 months; thaw overnight in fridge before reheating.
Add seasonal vegetables like kale, peas, or roasted squash to vary the soup throughout the year.