Chicken & Wild Rice Soup is a comforting, creamy soup that’s packed with tender chicken, hearty wild rice, and a flavorful blend of herbs and vegetables. Perfect for chilly nights, this soup is filling yet light, with a rich, creamy texture that doesn’t feel too heavy. Whether you’re making it for a cozy dinner or meal prepping for the week, this homemade version is far better than anything from a can!
Why You’ll Love This Recipe
You’ll love this Chicken & Wild Rice Soup for its creamy, wholesome flavor and easy, one-pot preparation. The nutty texture of wild rice, combined with tender chicken and aromatic vegetables, makes for a deeply satisfying meal. Plus, it’s easy to customize, naturally gluten-free, and reheats beautifully, making it perfect for meal prep.
Expert Tips and Tricks
- Use Cooked Wild Rice for Faster Cooking: Pre-cooked wild rice reduces cooking time and prevents overcooking.
- Shred Chicken Easily: Use two forks or a hand mixer to quickly shred chicken.
- Make It Thicker: If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in.
- For Extra Depth: Sauté the vegetables in butter before adding to the soup for more flavor.
- Avoid Mushy Rice: Wild rice holds up better than white or brown rice, but for best results, add cooked wild rice towards the end.
Recipe Variations and Possible Substitutions
- Dairy-Free Option: Replace the heavy cream with full-fat coconut milk or a dairy-free alternative.
- Vegetarian Version: Skip the chicken and use vegetable broth with mushrooms for a hearty alternative.
- Add More Veggies: Carrots, celery, mushrooms, and kale all work well in this soup.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for heat.
- Slow Cooker Version: Cook on low for 6-8 hours or high for 3-4 hours, then stir in cream at the end.
Serving and Pairing Suggestions
Serve this Chicken & Wild Rice Soup hot, garnished with fresh parsley or extra black pepper. Pair it with crusty bread, garlic toast, or a simple side salad for a complete meal. A light white wine like Sauvignon Blanc or a warm cup of herbal tea complements the flavors beautifully.
Storage and Reheating Tips
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze without the cream for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of broth or milk if needed.
Recipe FAQs
Can I use rotisserie chicken? Yes! Using rotisserie chicken saves time and adds extra flavor.
Can I use regular rice instead of wild rice? Yes, but wild rice adds a unique texture. If using white or brown rice, adjust cooking time accordingly.
Why is my soup too thick? The rice absorbs liquid over time. Add more broth or cream when reheating.
Can I make this in a slow cooker? Absolutely! Cook on low for 6-8 hours or high for 3-4 hours, adding the cream at the end.
How do I make it creamier? Stir in extra cream or a few tablespoons of cream cheese for a richer consistency.
Chicken & Wild Rice Soup
Creamy Chicken & Wild Rice Soup is a cozy, homemade favorite packed with tender chicken, hearty wild rice, and a creamy broth. Easy to make in one pot, this comforting soup is perfect for any night of the week!
Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cooked wild rice
- 2 cups shredded cooked chicken
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 cup heavy cream or half-and-half
- Optional: Chopped fresh parsley for garnish
Instructions
- Sauté the Aromatics: Heat butter or olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Simmer the Soup: Pour in the chicken broth, then add dried thyme, parsley, salt, and black pepper. Bring to a gentle simmer and cook for 15 minutes.
- Add Chicken and Rice: Stir in the shredded chicken and cooked wild rice. Simmer for another 10 minutes to blend flavors.
- Make It Creamy: Reduce heat to low and stir in the heavy cream. Let it warm through without boiling.
- Serve and Enjoy: Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm!
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 344Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 101mgSodium: 889mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 15g
