Chicken Wild Rice Soup

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.

Chicken Wild Rice Soup in a bowl with a spoon

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.

butter , flour , onion , thyme , garlic , oil , broth , corn , chicken , wild rice , mushrooms ,cream , chicken broth base , parsley , carrots and celery with labels to make Chicken Wild Rice Soup

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.

adding flour to vegetables to make Chicken Wild Rice Soup

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.

taking a spoonfull of Chicken Wild Rice Soup out of the pot

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.

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Chicken Wild Rice Soup is packed with tender chicken, flavorful mushrooms, and a hearty mix of vegetables combined with a wild rice blend.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Cook ModePrevent your screen from going dark

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.

*Important Note For 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 – As with most soup recipes, sauté the aromatic veggies before adding them to the pot. It mellows them out and brings out the sweetness in all of the veggies. Cream- Milk or half and a half can be substituted for heavy cream in this recipe (and will result in a lighter soup). Go for the cream if you don’t have any dietary restrictions! Thickness- This recipe can be a little bit thick, depending on the brand of rice. If needed adjust the consistency with chicken broth or milk if needed. 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. Refrigerate for up to 4 days or freeze for up to 4 months.

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

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