This Chicken Wild Rice Soup is warm, creamy, and full of flavor! With tender chicken, hearty wild rice, and lots of tasty veggies, it’s a bowl of comfort on a chilly day.
When I make this, I can’t help but feel cozy just thinking about it! Pair it with some crusty bread, and you’ve got a meal that’ll warm your heart and belly. 🍲
I love how easy this soup is to whip up. Just toss everything in a pot and let it simmer. Perfect for busy days or when you need a little extra TLC!
Key Ingredients & Substitutions
Wild Rice: This nutty grain is the star of the soup! If you don’t have wild rice, you can use brown rice or quinoa. Keep in mind that cooking times will vary, so adjust your cooking as needed.
Chicken Broth: A good broth enhances the flavor. Feel free to swap in vegetable broth for a vegetarian option or use low-sodium broth if you’re watching your salt intake.
Heavy Cream: For a lighter soup, try using half-and-half or whole milk. You can also substitute coconut milk for a dairy-free version, adding a nice flavor twist.
Veggies: The recipe uses carrots, celery, and onion, known as mirepoix. You could also add mushrooms or spinach for extra veggies—just be sure to adjust the cooking times based on what you choose.
How Can I Achieve the Perfect Texture for My Soup?
The texture is key for Chicken Wild Rice Soup. To get it just right, start with cooking your wild rice properly. Rinse it to remove excess starch, then simmer it gently until tender, usually around 45 minutes. Keep an eye on it so it doesn’t overcook and become mushy.
- When adding cream, do so at the end of your cooking. Heat it on low to avoid curdling, and never allow the soup to boil after adding the cream.
- If you’re using flour to thicken, remember to cook the roux briefly to eliminate raw flour taste. Gradually mix it into the hot soup for a smooth finish.
With these tips, your soup will be creamy, rich, and full of delicious textural contrasts. Enjoy every comforting bowl!
How to Make Chicken Wild Rice Soup
Ingredients You’ll Need:
For the Soup:
- 1 cup wild rice, rinsed and drained
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked chicken breast, cubed or shredded
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried sage (optional)
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- Fresh thyme sprigs, for garnish
Optional Ingredients for Thickening:
- 2 tablespoons all-purpose flour
- 2 tablespoons butter (if using flour for thickening)
How Much Time Will You Need?
This Chicken Wild Rice Soup takes about 1 hour to make, with 15-20 minutes of prep time, and 45 minutes of cooking time. It’s a simple recipe that rewards you with delicious, hearty soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add the diced onion, celery, and carrots. Sauté for about 5 minutes or until the vegetables are softened and the onion is translucent.
2. Add Garlic:
Stir in the minced garlic and continue to cook for an additional minute, letting the wonderful aroma fill your kitchen.
3. Add Rice and Broth:
Now, add the rinsed wild rice to the pot along with the chicken broth, dried thyme, and sage (if you’re using it). Season with salt and pepper to taste. Bring everything to a boil.
4. Simmer the Soup:
Once boiling, reduce the heat to a simmer. Let the soup simmer uncovered for about 45 minutes, until the wild rice is tender and some of the grains are beginning to split open. This step gives the soup its rich flavor.
5. Prepare the Chicken:
While the rice is cooking, cook or shred your chicken if you haven’t done so already. This could be leftover chicken or rotisserie chicken for convenience!
6. Thickening the Soup (Optional):
If you prefer a thicker soup, melt the optional butter in a small pan over medium heat. Whisk in the optional flour and cook for 1-2 minutes to create a roux. Gradually add about 1 cup of the hot soup broth to this mixture and stir until smooth. Then, stir it back into the soup pot.
7. Add Cream and Chicken:
Next, stir in the cooked chicken and the heavy cream. Heat the soup on low for another 5-10 minutes, making sure it doesn’t boil once the cream is added to keep it nice and creamy.
8. Final Seasoning:
Taste your soup and adjust the seasoning with more salt and pepper if needed. This is your chance to make it just right!
9. Serve and Enjoy:
Serve your delicious Chicken Wild Rice Soup hot, garnished with fresh thyme sprigs. Pair it with some crusty bread, and enjoy the cozy and comforting richness in every spoonful!
Feel free to customize this soup to your liking and enjoy the warmth it brings to your table!
Can I Use Brown Rice Instead of Wild Rice?
Yes, you can substitute brown rice for wild rice! Just be aware that brown rice has a different cooking time—typically around 40-50 minutes—so adjust your simmering time accordingly until it’s tender.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of water or broth to loosen it up, as the rice will absorb liquid while stored.
Can I Use Rotisserie Chicken in This Soup?
Absolutely! Using rotisserie chicken is a great time-saver. Just shred the meat from the chicken and stir it in during the last few minutes of cooking.
Is This Soup Freezable?
This soup can be frozen; however, the texture of the cream and rice may change when thawed. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. Thaw in the fridge overnight before reheating on the stove, adding fresh cream to help restore the creaminess if necessary.
