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Chicken and Wild Rice Soup is a cozy, one-pot comfort dish with a slow-simmered flavor.
Tender chunks of chicken and wild rice are simmered in a rich and creamy soup loaded with tender veggies.
We Love This Hearty Soup Because …
- Creamy Chicken and Wild Rice Soup is cozy, delicious, and will satisfy the heartiest appetites.
- It’s easy to make in just one pot.
- Wild rice and chicken soup is a heartier version of chicken noodle soup but is just as welcome on rainy days and sick days.
What You’ll Need For Chicken Wild Rice Soup
Chicken: I use rotisserie chicken or leftovers. You can also chop chicken breast, lightly brown it in olive oil, and let it simmer in the soup for the last 15 minutes of cooking time.
Wild Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.
Vegetables: I add carrots, celery, onions, and mushrooms for lots of flavor.
Variations: This chicken wild rice soup recipe is perfect for tossing leftover rice or veggies from the fridge. desired.
How to Make Chicken Wild Rice Soup
Chicken wild rice soup is a cozy comfort dish you can cook and serve from one pot.
- Soften veggies: In a Dutch oven or large pot, soften the vegetables. Add flour and cook (recipe below).
- Simmer rice: Add broth, wild rice, bouillon, thyme, and pepper and simmer until tender.
- Add chicken: Stir in corn, chicken, cream, and parsley, and simmer just long enough to blend the flavors. Season to taste before serving.
Storing Leftovers
The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating.
- Keep leftover chicken wild rice soup in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 4 months. Thaw in the fridge overnight.
More Chicken Soups To Love
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Chicken Wild Rice Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 6 ounces cremini mushrooms trimmed and sliced
- 1 tablespoon butter
- 1 onion chopped
- 2 carrots peeled and diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 4 cups reduced sodium chicken broth
- ¾ cup wild rice blend *see note
- 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon Chicken Base
- ½ teaspoon dried thyme leaves
- ½ teaspoon black pepper or to taste
- ¾ cups frozen corn kernels thawed
- 2 cups cooked chopped chicken cubed, or turkey
- ½ cup heavy whipping cream
- 1 tablespoon chopped fresh parsley
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Add mushrooms and stir to coat with oil. Cook undisturbed until they begin to brown, about 7 or 8 minutes, set aside.
- To the same pot, add butter, onion, carrots, celery, and garlic. Cook until onions are softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.
- Add broth, wild rice, bouillon, thyme, and pepper, and bring to a boil.
- Cover and reduce heat to a gentle simmer, cooking until the rice is just tender, about 30-35 minutes.
- Add corn, diced chicken, cream and parsley and simmer gently to blend flavors, 10-15 minutes.
- Taste and season with additional salt or pepper if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Dinner, Entree, Main Course, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This is one of my favorites. Ok, all of your recipes are my favorites! I do add a splash of white wine to this one.
That sounds like a delicious addition! Thanks for sharing, Donna.