Chicken Wild Rice Soup

A creamy, hearty chicken and wild rice soup that’s perfect for cold nights. The nutty wild rice, tender chicken and a thyme and rosemary broth make it filling enough for dinner on its own with some crusty bread.

Note: the picture on this page is a placeholder illustration, not a photo of this recipe. A real photo is coming the next time I make it.

Chicken Wild Rice Soup

A creamy, hearty soup with nutty wild rice, tender chicken and vegetables in a thyme and rosemary broth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cups cooked wild rice or a wild rice blend, cooked according to package instructions
• 1 lb boneless, skinless chicken breasts or thighs diced
• 2 tablespoons olive oil or butter divided
• 1 medium onion diced
• 2 carrots sliced
• 2 stalks celery sliced
• 3-4 cloves garlic minced
• 8 oz mushrooms (cremini or button) sliced; optional, for extra flavor
• 6 cups chicken broth low-sodium preferred
• 1 cup heavy cream or half-and-half for a lighter soup
• 1/4 cup all-purpose flour for thickening; optional (see notes for gluten-free)
• 1 teaspoon dried thyme or 1 tablespoon fresh
• 1 teaspoon dried rosemary or 1 tablespoon fresh
• 1 bay leaf
• salt and pepper to taste
• fresh parsley chopped, for garnish (optional)

Method

 

1. Cook the wild rice: Prepare the wild rice according to the package instructions (usually simmered in water or broth for 40-50 minutes). Set aside. Tip: cook extra for future meals.
2. Brown the chicken: In a large pot or Dutch oven, heat 1 tablespoon of the oil or butter over medium heat. Season the chicken with salt and pepper and cook until browned and cooked through, 5-7 minutes. Remove and set aside.
3. Sauté the vegetables: Add the remaining tablespoon of oil or butter to the same pot. Add the onion, carrots, celery and mushrooms (if using). Cook, stirring occasionally, until softened, 5-7 minutes. Add the garlic and cook 1 minute until fragrant.
4. Make the base: Sprinkle the flour over the vegetables and stir, cooking 1-2 minutes to remove the raw flour taste. Slowly pour in the broth, stirring to prevent lumps. Add the thyme, rosemary and bay leaf.
5. Simmer: Bring to a boil, then reduce to a simmer. Add the cooked chicken and wild rice and simmer 15-20 minutes to meld the flavors.
6. Add the cream: Stir in the cream and heat through, about 5 minutes. Season with salt and pepper to taste. Too thick? Add a little more broth or water. Too thin? Simmer longer, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water.
7. Serve: Remove the bay leaf. Ladle into bowls, garnish with parsley, and serve with crusty bread or crackers.

Notes

Creamy without flour: For a gluten-free or lighter version, skip the flour and blend a portion of the soup (without the rice or chicken) with an immersion blender to thicken it naturally. Cornstarch also works in place of flour.

Slow cooker: Sauté the vegetables and brown the chicken, then add everything except the cream to a slow cooker. Cook on low 6-8 hours or high 3-4 hours. Stir in the cream 30 minutes before serving.

Storage: Keeps in an airtight container in the fridge up to 4 days, or frozen up to 3 months. Cream can separate when frozen, so consider freezing it without the cream and adding it fresh when reheating.

Inspired by popular versions from Gimme Some Oven and Iowa Girl Eats.