Chicken and Wild Rice Soup

A thick slice of crusty, buttered sourdough is my non-negotiable side for dunking into this rich, creamy soup. The tangy bread perfectly complements the earthy wild rice and savory chicken, making for the ultimate cozy meal. It’s the kind of dinner that feels like a warm hug from the inside out, the steam fogging up the kitchen windows on a chilly evening. For me, a pot of chicken and wild rice soup simmering on the stove is the very definition of comfort food, made easy. It’s a recipe born from the need for something deeply satisfying yet remarkably simple to pull together, even on a busy weeknight.

This particular version of chicken and wild rice soup is my go-to for a reason. It’s a beautiful balance of textures and flavors—tender bites of chicken, chewy wild rice, creamy broth, and just the right amount of vegetables for substance. It’s a one-pot wonder that transforms humble ingredients into a meal that feels both nourishing and celebratory. Whether you’re feeding a family, prepping lunches, or simply craving a bowl of something that tastes like home, this recipe delivers. It’s regular kitchen, regular time, great results. Let’s make a pot together.

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Ingredients List

Chicken and wild rice soup starts with a foundation of simple, wholesome ingredients that build layers of flavor. Here’s what you’ll need to create this cozy classic.

• 1 tablespoon olive oil or butter
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour
• 6 cups chicken broth (low-sodium recommended)
• 1 cup wild rice blend (or 100% wild rice)
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• 3 cups cooked, shredded chicken (from a rotisserie chicken or 2 large cooked breasts)
• 1 cup half-and-half or whole milk
• 1 cup fresh baby spinach (optional, but lovely)

Smart Swaps & Notes:

• Wild Rice: A wild rice blend (which often includes brown and other rices) cooks faster and is more readily available. Pure wild rice will take longer but has a fantastic, nutty chew.
• Chicken: This is a perfect use for leftover roasted chicken or a store-bought rotisserie chicken to save time. You can also poach 2 large chicken breasts in the broth for 15-20 minutes, then shred.
• Creaminess: Half-and-half gives a luxurious richness. For a lighter version, whole milk works beautifully. For a dairy-free chicken and wild rice soup, use full-fat canned coconut milk.
• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend to thicken the soup.
• Veggies: Don’t have spinach? A handful of frozen peas stirred in at the end is a great alternative.

Timing

One of the best things about this chicken and wild rice soup is how the hands-off time lets you get other things done while dinner makes itself.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes

The active time is mostly upfront, chopping and sautéing. Once the soup is simmering, you have about 45 minutes to set the table, fold laundry, or simply enjoy the aroma filling your kitchen. Compared to many from-scratch soup recipes, this one comes together in a very manageable window, making it a fantastic choice for a wholesome family dinner any night of the week.

Step-by-Step Instructions

1. Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 7-8 minutes until the vegetables begin to soften and the onion turns translucent. Stir in the minced garlic and cook for just 1 more minute until fragrant. This foundation, called a mirepoix, is the flavor heart of so many great soup recipes.

2. Create the Roux

Sprinkle the flour evenly over the sautéed vegetables. Stir constantly and cook for 2 full minutes. This cooks out the raw flour taste and creates a roux, which will beautifully thicken our chicken and wild rice soup, giving it a velvety base rather than a thin, brothy one.

3. Add Broth & Rice

Slowly pour in the chicken broth while whisking constantly. This prevents the flour from clumping. Add the wild rice blend, dried thyme, bay leaves, salt, and pepper. Give everything a good stir.

4. Simmer to Perfection

Increase the heat to bring the soup to a boil. Then, reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for 45-50 minutes. The rice should be tender and some grains will have split open. This slow simmer is key for developing the soup’s deep flavor.

5. Finish the Soup

Once the rice is cooked, remove and discard the bay leaves. Stir in the shredded chicken and the half-and-half. Let the soup heat through for 3-4 minutes over low heat—do not let it boil after adding the dairy. If using, stir in the fresh spinach until just wilted. Taste and adjust seasoning with more salt and pepper as needed. Your creamy chicken and wild rice soup is ready to serve.

Nutritional Information

A serving of this homemade chicken and wild rice soup is a balanced and satisfying meal. The approximate nutritional values per serving (based on 6 servings) are:

• Calories: ~320
• Protein: 22g
• Carbohydrates: 32g
• Fat: 12g
• Fiber: 3g

This soup is a great source of lean protein from the chicken and complex carbohydrates from the wild rice, which provides more fiber and minerals than white rice. The carrots and celery add vitamin A and vitamin K. For a lighter version, using whole milk and omitting the optional spinach slightly adjusts these numbers, but it remains a healthy soup recipe choice that fuels you without weighing you down.

Equipment Needed

You don’t need any fancy gadgets to make this chicken and wild rice soup. A few trusty kitchen staples will do the job perfectly.

• Large Dutch Oven or Heavy-Bottomed Pot: This is essential for even heating and preventing the roux from burning. A 5-6 quart size is ideal.
• Sharp Knife & Cutting Board: For prepping all those fresh vegetables.
• Wooden Spoon or Silicone Spatula: For stirring and scraping the pot.
• Measuring Cups & Spoons
• Can Opener: For the broth.
• Ladle: For serving up those beautiful, steaming bowls.

Why You’ll Love This Recipe

This chicken and wild rice soup earns a permanent spot in your recipe rotation for so many reasons.

• The Ultimate Comfort Food: It’s creamy, hearty, and deeply satisfying—the edible equivalent of your favorite cozy sweater.
• Family-Friendly & Crowd-Pleasing: From kids to grandparents, the familiar, savory flavors of this soup are a universal hit. It’s a guaranteed quiet-dinner kind of meal.
• Excellent for Meal Prep: This soup stores and reheats beautifully, making it a fantastic make-ahead lunch or easy dinner later in the week. The flavors often taste even better the next day.
• Adaptable & Forgiving: Out of an ingredient? This recipe welcomes smart swaps (see the Ingredients list) without falling apart. It’s a template for your own kitchen creativity.
• Nourishing & Balanced: It’s a complete meal in a bowl, packed with protein, veggies, and whole grains. It feels indulgent but is made from real, simple ingredients.

Healthier Alternatives for the Recipe

You can easily tailor this chicken and wild rice soup to fit different dietary needs without sacrificing an ounce of flavor.

• Dairy-Free/Vegan: Use olive oil instead of butter, and replace the half-and-half with full-fat canned coconut milk. Use a plant-based chicken alternative or extra vegetables like mushrooms, and ensure your broth is vegetable-based.
• Gluten-Free: As noted, simply use a certified gluten-free 1:1 flour blend for the roux. Double-check that your broth and wild rice blend are also gluten-free.
• Lower-Carb: Reduce the amount of wild rice to ½ cup and add in more diced vegetables like cauliflower, zucchini, or mushrooms to bulk up the soup.
• Higher-Protein: Add an extra cup of shredded chicken. You could also stir in a can of rinsed white beans during the last 10 minutes of cooking for added fiber and protein.

Serving Suggestions

A bowl of this chicken and wild rice soup is a meal in itself, but a few simple additions can make it feel extra special.

• The Perfect Bread: My sourdough suggestion is serious. A warm, crusty baguette, flaky biscuits, or even soft dinner rolls are perfect for sopping up every last drop.
• Toppings Bar: Set out small bowls of toppings for everyone to customize their bowl. Crispy fried shallots, a sprinkle of fresh herbs like parsley or dill, a crack of black pepper, or a dollop of sour cream all add wonderful texture and flavor.
• Simple Side Salad: A light, bright salad with a lemony vinaigrette provides a refreshing contrast to the rich, creamy soup. Think mixed greens, a few cherry tomatoes, and a simple dressing.
• Pair with a Lighter Soup: For a larger spread, this soup pairs wonderfully with a simpler, broth-based option like my Lemon Chicken Orzo Soup, offering guests a choice between creamy and brothy comfort.

Common Mistakes to Avoid

A few small tips can ensure your chicken and wild rice soup turns out perfect every time.

• Skipping the Roux Cook-Time: Don’t rush the 2 minutes of cooking the flour with the veggies. This step is crucial for eliminating a raw, pasty flavor and ensuring your soup thickens properly.
• Adding Dairy Too Early: Always add the half-and-half or milk at the very end, after the rice is fully cooked. Bringing the soup to a hard boil after adding dairy can cause it to curdle or separate.
• Underseasoning: Soups need salt to bring all the flavors together. Because we use low-sodium broth, be sure to taste at the end and season adequately. The salt needed to make your chicken and wild rice soup sing might be more than you think.
• Overcooking the Rice: If using a wild rice blend, check it at the 45-minute mark. You want the grains tender but still with a pleasant chew. Overcooked wild rice can become mushy.
• Using Uncooked Chicken Breast in the Broth: If you choose to cook your chicken directly in the soup, remove it after 15-20 minutes once cooked through, shred it, and return it at the end. Leaving it in for the full rice-cooking time will result in dry, tough chicken.

Storing Tips for the Recipe

This is a fantastic make-ahead soup, as the flavors meld and deepen beautifully overnight.

• Refrigerating: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
• Freezing: This chicken and wild rice soup freezes very well for up to 3 months. Cool it completely and freeze in portion-sized containers. Pro Tip: For best texture, freeze the soup before adding the dairy. When ready to eat, thaw, reheat, and then stir in the fresh half-and-half or milk.
• Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the soup has thickened too much in the fridge, add a splash of broth or water to loosen it. You can also reheat single portions in the microwave, stirring every 60 seconds.

Conclusion

At its heart, this chicken and wild rice soup is more than just a recipe; it’s a promise of warmth, comfort, and a meal that truly satisfies. It proves that with a handful of simple ingredients and a little time, you can create something extraordinary in your own kitchen—no fancy skills required. It’s food that feels like home.

I hope this pot of soup brings as much joy to your table as it does to mine. It’s the kind of easy soup recipe you’ll return to season after season, tweaking it to make it your own. If you’re looking for other ways to enjoy chicken in a cozy, brothy form, you might love my Crockpot Chicken Dumplings for a hands-off dinner, or my Chicken Tortilla Soup for a zesty, south-of-the-border twist. And for another creamy, comforting option, my Creamy Broccoli Cheddar Soup is always a winner.

Now, I’d love to hear from you! Did you add your own spin to this chicken and wild rice soup? What’s your favorite cozy side to serve with it? Let me know how it turned out in the comments below. And if you share a photo of your beautiful creation, don’t forget to tag @HarmonyMeal on Pinterest so I can see your masterpiece. Happy cooking, friends.

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