Chicken and Wild Rice Soup
Posted: 11/17/22
Updated: 05/29/23
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Rich, creamy, and oh so comforting, this chicken and wild rice soup is better than anything you’ll find at a restaurant! Easy to make, savory, and filling, this is one of my favorite soups when the cooler weather season comes around.
🥣 What Makes This Recipe So Good
- There are few things better than a big bowl of warm chicken and wild rice soup on a cool day. It’s hearty and filling, rich and creamy, comforting and cozy.
- On top of all of those wonderful qualities, this ALSO happens to be super easy to make – a perfect one-pot meal! Want to make the recipe even easier than it already is? Rather than cooking chicken specifically for your soup, use leftover chicken OR a rotisserie chicken from the store.
- Every serving is packed full of generous amounts of fresh veggies. Tender mushrooms, bright celery, savory onions, and earthy carrots not only give the soup pops of color and texture, they also add tons of flavor and nutrients.
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🥕 Chef’s Tips
- Do you need to wash or rinse the wild rice before cooking it in the soup? Not for this recipe! You’re welcome to if you’d like, but it’s not necessary. Typically, you want to rinse rice before using it in most recipes, to remove the excess starch and keep it from becoming sticky or gummy. That starch can help thicken the liquid in the chicken and wild rice soup, though, so it’s not a problem to leave it as-is.
- Looking to stock up your freezer with meals to get through the season? You’ll definitely want this one in the rotation. Just prepare the recipe as written below, then let the soup cool completely before transferring it to an airtight container or sealable, freezer-safe bags. Pop it in the freezer and enjoy it anytime within the next 2 months! Just let it defrost overnight in the fridge, then reheat it on the stovetop. Add more liquid as needed if the soup’s too thick.
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Chicken and Wild Rice Soup
The ultimate comfort food for cool weather and cozy evenings. Rich, creamy, and super satisfying.
servings
Ingredients
- ¼ cup butter 1 stick, cut into 4 pieces
- 2 tablespoons olive oil
- ½ cup chopped celery
- ½ cup sliced carrots
- 1 medium onion finely chopped
- 8 ounces fresh mushrooms sliced
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 large pinch salt more or less to taste
- ½ teaspoon freshly ground black pepper more or less to taste
- ½ cup all-purpose flour
- 6 cups chicken broth
- ¼ cup dry white wine or ¼ cup chicken broth
- 12 ounces cooked chicken chopped into bite-size pieces, see Notes
- ⅔ cup uncooked wild rice or wild rice blend
- 1 cup heavy cream at room temperature
Equipment
- Large saucepan or large pot
- Large wooden spoon
- ladle
- Serving bowls
Instructions
- Heat large saucepan over medium-high heat. When pan is warm, add butter and olive oil. Let butter melt completely, swirling pan occasionally to coat bottom of pan with liquid.
- When butter is melted (but not bubbling or browned), add celery, carrots, onion, mushrooms, garlic, dried thyme, dried parsley, salt, and black pepper to saucepan. Stir to incorporate and reduce heat under pot to medium. Cook, stirring occasionally, until vegetables just begin to soften, approximately 10 minutes.
- When veggies start to soften, sprinkle flour over top of mixture and stir to evenly coat veggies in flour. Cook 3 minutes or until vegetables are lightly browned.
- Pour in white and chicken broth in gradual increments, whisking constantly while adding liquids to saucepan. Once liquids are incorporated, add wild rice and stir.
- Bring liquids to low boil over medium heat while scraping bottom of saucepan to prevent rice or veggies from sticking. When liquid begins to boil, reduce heat to medium-low. Simmer, stirring occasionally, 40 minutes or until vegetables are tender.
- When veggies are tender, add cooked chicken and more salt if desired. Continue simmering soup over medium-low heat, stirring occasionally, 5 to 10 minutes or until rice is tender.
- When rice is tender, remove saucepan from heat. Slowly stir in heavy cream until fully incorporated. Taste and season soup with additional salt and pepper if desired, then ladle soup into bowls and serve warm.
Notes
- Chicken: 12 ounces of cooked chicken is roughly 2 to 3 cups chopped. You can use a rotisserie chicken, or cook 1 pound boneless chicken breasts specifically for this soup.
- Make it Gluten Free: Use gluten-free all-purpose flour, or skip the flour entirely. Without the flour, the consistency will be thinner, but still delicious!
- Make it Vegetarian: Use vegetable broth instead of chicken broth. Omit the chicken entirely, or replace it with chickpeas or your favorite beans.
Nutrition Information
Serving: 1serving, Calories: 728kcal, Carbohydrates: 43g, Protein: 38g, Fat: 45g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 0.5g, Cholesterol: 177mg, Sodium: 2088mg, Potassium: 801mg, Fiber: 4g, Sugar: 7g, Vitamin A: 3996IU, Vitamin C: 6mg, Calcium: 105mg, Iron: 3mg, Net Carbs: 39g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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