This Chicken Wild Rice Soup is warm and cozy, perfect for chilly days! Loaded with tender chicken, creamy broth, and hearty wild rice, it’s both filling and satisfying.
Every spoonful feels like a hug from the inside. I love how easy it is to make—just throw everything in one pot and let it simmer. Quick comfort food! 😊
Key Ingredients & Substitutions
Wild Rice: This unique rice adds nutty flavor and a chewy texture. If you can’t find wild rice, you can use brown rice, but cook it separately as it has a shorter cooking time.
Chicken: I prefer skinless chicken thighs for their extra flavor and moisture. You can use rotisserie chicken or leftover cooked chicken for a quicker option!
Heavy Cream: For a lighter version, use half-and-half or whole milk. If you’re going dairy-free, coconut milk works nicely, adding a different flavor profile.
Vegetables: Feel free to substitute with any mix of your favorite veggies! Spinach or kale can add great color and nutrition, and frozen veggies can save you prep time.
How Do I Cook Wild Rice Perfectly?
Cooking wild rice can be a bit different than white or brown rice. It takes longer, but the results are worth it! Here’s how to get it just right:
- Rinse the wild rice to remove any dirt or debris. This also helps it cook evenly.
- Use a big pot with plenty of water. This allows the rice to move around freely and cook better.
- Bring the broth to a boil first. Then, reduce to a gentle simmer. This keeps the rice from getting mushy.
- Let it cook uncovered for 45 minutes to an hour, until kernels split open and are tender, but still have a chewy bite.
Patience is key here! Letting it simmer will bring out all its wonderful flavors.
Chicken Wild Rice Soup
Ingredients You’ll Need:
For the Soup:
- 1 cup wild rice
- 1 lb boneless skinless chicken breasts or thighs
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1/4 cup all-purpose flour
- 3 tbsp butter
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1-2 bay leaves
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley or thyme, optional
How Much Time Will You Need?
This Chicken Wild Rice Soup will take about 25 minutes to prepare and around 1 hour to cook, including the time for the wild rice to become tender. So, in total, plan for about 1 hour and 25 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Wild Rice:
Start by rinsing the wild rice under cold water to remove any dust. Then, in a large pot or Dutch oven, combine the wild rice with chicken broth. Bring this mixture to a boil, then reduce the heat to a simmer and cook uncovered for 45 minutes to 1 hour, until the rice is tender and has absorbed most of the broth.
2. Cook the Chicken:
While the rice cooks, grab a skillet and melt 1 tablespoon of butter over medium heat. Season the chicken with salt and pepper, and place it in the skillet. Cook for about 6-8 minutes per side, until fully cooked through. Remove the chicken from the skillet, let it cool for a moment, then shred or dice it into bite-sized pieces.
3. Sauté the Vegetables:
In the same skillet, add the remaining 2 tablespoons of butter. Toss in the diced onion, celery, carrots, and mushrooms. Cook these over medium heat for about 5-7 minutes, stirring occasionally, until they soften. Add minced garlic and thyme and cook for another minute until you smell the lovely aroma.
4. Thicken the Soup:
Sprinkle the flour over the sautéed vegetables and stir everything to coat well. Let this cook for 1-2 minutes to cook off the raw flour taste.
5. Combine and Simmer:
Slowly mix in the wild rice with its cooking liquid, stirring to avoid any lumps. Then, add the shredded chicken back into the pot along with bay leaves. Stir in the heavy cream or half-and-half, and bring the soup to a gentle simmer. Cook for an additional 10 minutes, stirring occasionally, until it thickens slightly. Remove the bay leaves before serving.
6. Season and Serve:
Finally, taste the soup and adjust the salt and pepper to your liking. Serve hot, garnished with fresh parsley or thyme if you like, along with some crusty bread for a cozy meal.
This creamy chicken wild rice soup is a wonderful blend of flavors and textures, perfect for warming you up. Enjoy every comforting spoonful!
Can I Use Brown Rice Instead of Wild Rice?
Yes, you can use brown rice, but keep in mind that the cooking time will be shorter, about 30-40 minutes. Since it absorbs less liquid than wild rice, you may need to adjust the amount of broth added.
Is This Soup Freezer-Friendly?
Absolutely! You can freeze the soup for up to 3 months. Just be sure to cool it completely before transferring it to an airtight container. When you’re ready to enjoy it, thaw in the fridge overnight and reheat gently on the stove.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter alternative, you can use half-and-half or whole milk. For a dairy-free option, coconut milk or oat milk can work well, but be aware that they will add a different flavor profile to the soup.
How Can I Make This Soup Ahead of Time?
This soup can be made ahead! Simply prepare it up to the point of adding the cream, let it cool, and store it in the fridge for up to 2 days. When ready to serve, reheat on the stove and stir in the cream just before serving for the best texture.
