If you’ve been craving a bowl that wraps you in warmth and satisfaction, this Chicken and Wild Rice Soup Recipe is absolutely the answer. Imagine tender shredded chicken, nutty wild rice, and a vibrant mix of fresh vegetables swimming in a creamy, herb-scented broth—every spoonful is like a comforting hug on a chilly day. This soup brings together simple, wholesome ingredients that create a symphony of flavors and textures, making it a go-to for cozy lunches or dinners anytime you need that extra bit of homey goodness.
Ingredients You’ll Need
Getting the ingredients ready for this soup is refreshingly straightforward, yet each one plays a crucial role in building those deep, comforting flavors that make the dish memorable. From the earthy wild rice to the aromatic thyme, every element adds color, texture, and taste that blend perfectly.
- 1 tbsp olive oil: The perfect base for sautéing vegetables, adds a subtle fruity richness to the soup.
- ½ cup onion, carrot & celery, diced: Known as the classic mirepoix, these veggies build the flavorful foundation and add wonderful texture.
- 4 cups chicken broth: Infuses the soup with savory depth and keeps everything nicely hydrated.
- 1 cup wild rice: Adds a nutty flavor and hearty chewiness that makes this soup filling and unique.
- 2 cups cooked chicken, shredded: Brings tender protein to the mix, making the soup satisfying and substantial.
- ½ cup cream: Creates a luscious, velvety finish that makes each bite decadent yet comforting.
- 1 tsp thyme: This herb adds gentle earthiness and elevates the entire flavor profile.
How to Make Chicken and Wild Rice Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion, carrot, and celery, and sauté them until they’re tender and fragrant. This step softens the vegetables and unlocks their natural sweetness, which is the secret base of your soup’s rich flavor.
Step 2: Cook the Wild Rice in Broth
Pour the chicken broth into the pot and bring it to a gentle boil. Add the wild rice and reduce the heat to a simmer. Let the rice cook until it becomes tender but still retains its pleasant bite, about 35 to 40 minutes. This slow simmering infuses the broth with nutty rice flavor and gradually thickens the soup.
Step 3: Stir in Chicken and Cream
Once the rice is cooked, stir in the shredded cooked chicken and the cream. Add the thyme here, too, and let everything simmer together for about five minutes. This final step blends the flavors and gives the soup that creamy, comforting texture you’re dreaming of. The chicken stays juicy and warm, while the cream adds a silken finish.
How to Serve Chicken and Wild Rice Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a pop of color and fresh flavor that brightens up this hearty soup. For a touch of indulgence, a swirl of extra cream or a few grated Parmesan cheese shreds work beautifully on top.
Side Dishes
Pairing this soup with warm crusty bread or garlic toast makes for a classic, comforting combo. A simple green salad with a light vinaigrette adds a crisp contrast that complements the creamy warmth of the soup without overpowering it.
Creative Ways to Present
Serve the soup in rustic bowls with a sprinkle of toasted almonds or walnuts for an added crunch. For an elegant touch, ladle it into hollowed-out mini pumpkins or bread bowls—great for impressing guests while keeping things cozy and seasonal.
Make Ahead and Storage
Storing Leftovers
This Chicken and Wild Rice Soup Recipe keeps beautifully in the fridge for up to 3 days. Transfer leftovers to an airtight container to preserve freshness and flavor, making sure to cool completely before refrigerating.
Freezing
Freeze soup in individual portions for easy meal prep. Use freezer-safe containers or heavy-duty zip-top bags and label them with the date. This soup freezes well, though you might want to add a splash of cream again when reheating to restore its creamy texture.
Reheating
Reheat on the stovetop over low to medium heat, stirring occasionally. If the soup is too thick, add a bit of broth or water to loosen it up. Adding a little cream at this stage brings back its signature velvety smoothness and warmth.
FAQs
Can I use brown rice instead of wild rice?
Absolutely! Brown rice is a good substitute if wild rice isn’t available. It will change the texture slightly, making it a bit softer but still hearty and delicious.
Is this soup gluten-free?
Yes, this Chicken and Wild Rice Soup Recipe is naturally gluten-free as long as you use gluten-free chicken broth, so it’s perfect for those with dietary restrictions.
What type of chicken is best to use?
Cooked shredded chicken from a rotisserie or leftover roasted chicken works wonderfully. You can also poach chicken breasts or thighs specifically for this soup for a tender result.
Can I make this soup dairy-free?
Definitely! Swap the cream for coconut milk or a dairy-free cream alternative to maintain creaminess without dairy.
How long can I store the frozen soup?
For best quality, freeze the soup up to 3 months. After that, it’s still safe to eat but the texture and flavor might start to decline.
Final Thoughts
This Chicken and Wild Rice Soup Recipe is truly a little treasure to keep in your culinary repertoire. Whether it’s a busy weeknight or a leisurely weekend, this comforting bowl will warm your heart and satisfy your soul. Give it a try and enjoy the wonderful blend of wholesome flavors that only this classic soup can deliver.
Print
Chicken and Wild Rice Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A hearty and creamy chicken and wild rice soup packed with tender shredded chicken, nutritious wild rice, and a medley of sautéed vegetables. This comforting American classic is perfect for chilly days and makes a satisfying meal that freezes well for easy meal prep.
Ingredients
Soup Base
- 1 tbsp olive oil
- ½ cup onion, carrot & celery, diced
- 4 cups chicken broth
Main Ingredients
- 1 cup wild rice
- 2 cups cooked chicken, shredded
- ½ cup cream
Seasoning
- 1 tsp thyme
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, cooking until they are soft and translucent, about 5-7 minutes.
- Add Broth and Rice: Pour in the chicken broth and add the wild rice. Bring the mixture to a boil, then reduce heat to low and simmer uncovered until the rice is tender, which usually takes about 35 minutes.
- Incorporate Chicken and Cream: Stir in the cooked shredded chicken and cream, then add thyme. Allow the soup to simmer gently for another 5 minutes, stirring occasionally to blend flavors and heat through.
Notes
- This soup freezes well, making it an excellent option for meal prepping.
- Use low-sodium chicken broth to control salt content if desired.
- For a dairy-free version, substitute cream with coconut milk or a plant-based cream alternative.
- Wild rice can be swapped for brown rice if preferred, but cooking times may vary.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
