This cozy Chicken Wild Rice Soup is a warm hug in a bowl! It’s packed with tender chicken, hearty wild rice, and fresh vegetables, making it both filling and delicious.
Whenever I make this soup, my kitchen fills with such a yummy smell that I can hardly wait for it to be ready. It’s perfect for chilly days, and it’s super easy to whip up!
Key Ingredients & Substitutions
Wild Rice: This nutrient-packed grain gives the soup its signature texture. If you can’t find wild rice, you can use brown rice or even quinoa, but adjust cooking times as they cook quicker than wild rice.
Chicken Broth: Homemade broth is fantastic if you have it on hand. Otherwise, low-sodium store-bought broth works well. For a vegetarian option, vegetable broth can be used instead.
Olive Oil or Butter: I usually go for butter for its rich flavor, but olive oil is a great healthier option! If dairy is a concern, try using coconut oil or a dairy-free butter substitute.
Vegetables: The onion, celery, carrots, and mushrooms add flavor and color. Feel free to swap in your favorite veggies, like spinach or bell peppers, or even some frozen mixed veggies for convenience!
Creaminess: I love using half-and-half, but heavy cream or even a non-dairy milk can substitute. For a lighter version, use low-fat milk or a plant-based milk alternative.
How Do I Get My Vegetables to Cook Perfectly?
Cooking veggies just right is important for flavor and texture. Here’s how to do it:
- Heat your oil or butter over medium heat—this helps them cook without burning.
- Add each vegetable in stages: start with onions, then celery and carrots, and finally mushrooms. This allows each type to soften properly.
- Cook until they’re tender but not mushy, so they maintain a nice bite—around 5-7 minutes usually does the trick.
Following these steps ensures your vegetables enhance the soup, rather than just disappear into it.
Chicken Wild Rice Soup
Ingredients You’ll Need:
- 1 cup wild rice, rinsed and drained
- 8 cups chicken broth
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 2 medium carrots, sliced
- 8 ounces white mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups cooked chicken breast, shredded or diced
- 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- 2 tablespoons fresh parsley, chopped
- 1/4 cup all-purpose flour
- 1 1/2 cups milk or half-and-half (for creaminess)
- Salt and pepper to taste
How Much Time Will You Need?
This hearty soup will take about 1 hour total. You’ll need about 15 minutes for prep and 45 minutes to cook the wild rice and combine all the delicious flavors. It’s worth the wait!
Step-by-Step Instructions:
1. Cook the Wild Rice:
In a large pot, bring the chicken broth and wild rice to a boil. Reduce the heat to a simmer, cover, and let it cook until the rice is tender, which should take about 45-50 minutes. Once it’s done, set it aside for later.
2. Sauté the Veggies:
While the rice is cooking, heat the olive oil or butter in a large skillet over medium heat. Add in the chopped onion, celery, carrots, and sliced mushrooms. Cook these stirring occasionally until they are tender, about 5-7 minutes.
3. Add Garlic and Flour:
Once the veggies are tender, add the minced garlic and sauté for another minute until it becomes fragrant. Then, sprinkle the flour over the vegetables and stir constantly to coat everything, cooking for another 2 minutes to get rid of the raw flour taste.
4. Make it Creamy:
Gradually stir in the milk or half-and-half while whisking continuously to avoid lumps. Keep cooking until the mixture thickens slightly.
5. Combine Everything:
Now, transfer the creamy vegetable mix into the pot with the cooked wild rice and chicken broth. Don’t forget to add the shredded chicken, thyme, and parsley. Stir everything together and let it heat through for about 5-10 minutes over low heat.
6. Season and Serve:
Finally, season your soup with salt and pepper to taste. Serve it hot, maybe garnished with a sprinkle of fresh thyme for that extra touch.
Enjoy this comforting, hearty Chicken Wild Rice Soup, full of creamy goodness and earthy flavors!
Can I Use Instant Wild Rice Instead of Traditional Wild Rice?
Yes, you can! Just be sure to adjust the cooking time as instant wild rice cooks much faster—usually in about 10-20 minutes. You may also want to reduce the amount of broth slightly to avoid making the soup too watery.
What’s the Best Way to Store Leftovers?
Leftover chicken wild rice soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of additional broth or milk if it thickens too much.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance. Just store it in the fridge, and when you’re ready to serve, reheat it on the stove over low heat until warmed through.
What Vegetables Can I Add for Extra Flavor?
Feel free to customize with your favorite vegetables! Spinach, kale, or peas add color and nutrition. You can also use frozen mixed vegetables for convenience—just add them in during the last few minutes of cooking to heat through.