This soup delivers everything you want in a one-pot meal: it’s flavorful, filling, and packed with protein and wholesome ingredients. The wild rice adds a chewy, nutty texture that makes it stand out from typical rice soups. Plus, it’s versatile—you can make it creamy or brothy, prep it ahead of time, and it tastes even better the next day. Great for meal prep, weeknight dinners, or cozy weekends at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Wild rice (uncooked or use a wild rice blend)
Carrots
Celery
Onion
Garlic
Chicken broth or stock
Olive oil or butter
Dried thyme
Dried rosemary
Bay leaf
Salt and pepper
Heavy cream or half-and-half (optional, for a creamy version)
Fresh parsley (optional for garnish)
Directions
In a large pot or Dutch oven, heat olive oil or butter over medium heat.
Add diced onions, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in garlic, thyme, and rosemary. Cook for 1–2 minutes until fragrant.
Add the chicken, wild rice, bay leaf, salt, and pepper.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat, cover, and simmer for 45–50 minutes, or until the rice is tender and the chicken is cooked through.
Remove the chicken, shred it with two forks, then return it to the pot.
Optional: Stir in heavy cream or half-and-half for a creamy texture.
Taste and adjust seasonings as needed.
Remove the bay leaf and garnish with chopped fresh parsley before serving.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 15 minutes Cook time: 50–60 minutes Total time: approximately 1 hour 10 minutes
Variations
Creamy Version: Stir in cream, milk, or a roux at the end for a richer, cream-based soup.
Slow Cooker: Add all ingredients except cream to the slow cooker and cook on low for 6–7 hours. Add cream at the end.
Instant Pot: Pressure cook for about 30 minutes with natural release, then shred chicken and stir in cream.
Vegetarian: Use vegetable broth and replace chicken with mushrooms or white beans.
Gluten-Free: This soup is naturally gluten-free as long as your broth is certified gluten-free.
Lemon Herb: Add a splash of fresh lemon juice and chopped dill for a bright twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. If the rice absorbs too much liquid, add a splash of broth or water when reheating. You can freeze the soup (before adding cream) for up to 2 months. Thaw in the fridge before reheating.
FAQs
Can I use rotisserie chicken?
Yes, just add the shredded rotisserie chicken toward the end of cooking since it’s already cooked.
Does wild rice take longer to cook than white rice?
Yes, wild rice has a firmer texture and requires longer simmering—usually 45–50 minutes.
Can I make this dairy-free?
Absolutely. Just skip the cream or use a non-dairy substitute like coconut milk or almond milk.
Can I use a wild rice blend?
Yes, blends cook a bit faster and are widely available. Adjust the cooking time accordingly.
How do I thicken the soup?
For a creamier soup, stir in a roux (flour and butter mixture) or a slurry of cornstarch and water near the end of cooking.
What vegetables go well in this soup?
In addition to carrots, celery, and onion, mushrooms, spinach, or peas are great additions.
Can I use leftover turkey?
Yes, turkey is a great substitute and works especially well after the holidays.
How do I make it in a slow cooker?
Place all ingredients (except cream) in the slow cooker and cook on low for 6–7 hours. Shred chicken and stir in cream at the end.
Will the rice get mushy?
If left to sit too long, wild rice can soften. To avoid this, cook the rice separately and add it just before serving.
Can I freeze this soup?
Yes, but freeze before adding cream. Dairy can separate upon thawing, so add it after reheating if needed.
Conclusion
Chicken and Wild Rice Soup is a cozy, wholesome meal that’s perfect for any season—especially when you want something warm and satisfying. With tender chicken, hearty rice, and savory broth, it’s a one-pot wonder that’s simple to prepare and endlessly comforting. Whether you make it creamy or brothy, this soup is sure to become a staple in your kitchen.
Chicken and Wild Rice Soup is a hearty and comforting one-pot meal made with tender chicken, wild rice, vegetables, and flavorful herbs in a savory broth. It’s easy to prepare, nourishing, and perfect for cozy meals or meal prep.
Author:Catherine
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Yield:6–8 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
1 lb boneless, skinless chicken breasts or thighs
3/4 cup wild rice or wild rice blend (uncooked)
3 carrots, diced
2 celery stalks, diced
1 medium onion, diced
3 cloves garlic, minced
8 cups chicken broth or stock
2 tablespoons olive oil or butter
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Salt and pepper, to taste
1/2 cup heavy cream or half-and-half (optional)
Fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil or butter in a large pot or Dutch oven over medium heat.
Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in garlic, thyme, and rosemary. Cook for 1–2 minutes until fragrant.
Add chicken, wild rice, bay leaf, salt, and pepper.
Pour in chicken broth and bring to a boil.
Reduce heat to low, cover, and simmer for 45–50 minutes or until rice is tender and chicken is fully cooked.
Remove the chicken, shred it with two forks, and return it to the pot.
Optional: Stir in heavy cream or half-and-half for a creamy texture.
Taste and adjust seasonings as needed. Discard bay leaf.
Garnish with fresh parsley before serving.
Notes
Use rotisserie chicken to save time—add it in step 7.For a dairy-free version, omit the cream or use a plant-based alternative.To avoid mushy rice in leftovers, cook the rice separately and add before serving.This soup freezes well without the cream—add it after reheating.Add mushrooms, spinach, or peas for extra nutrition and flavor.
