Chicken and Wild Rice Soup Recipe

How to Make Chicken Wild Rice Soup

This rice soup is all about two smart moves, poach the boneless skinless chicken right in broth, then thicken the pot with a quick roux so it eats like a real meal. No soup can shortcuts needed.

You will cook wild rice in the same pot so the rice chicken combo tastes like it actually had a plan.

Ingredients

• 1 tablespoon extra virgin olive oil

• 2 medium carrots, finely chopped (about 1 cup)

• 2 ribs celery, finely chopped

• 1 shallot or small yellow onion, chopped

• salt pepper

• 3 cloves garlic minced (cloves garlic minced), or use minced garlic

• 1 teaspoon poultry seasoning

• 1/2 teaspoon dried thyme

• 2 bay leaves

• 6 cups chicken stock or broth, plus more broth for reheating

• 1 lb boneless skinless chicken breasts (skinless chicken), sliced in half

• 1 cup wild rice blend (wild rice mix), or a rice blend you like

• 1/2 cup butter (or vegan butter)

• 1/2 cup gluten free flour blend or purpose flour

• 2 cups milk, any kind

• Optional for extra richness: 1/4 to 1/2 cup heavy cream or heavy whipping cream

• To finish: fresh parsley, plus fresh thyme if you have it

• Optional brightener: 1 to 2 teaspoons lemon juice

Cook Time and Yield

• Prep time: 15 minutes

• Cook time: 45 to 55 minutes (cook time varies by rice blend)

• Serves: 6

Directions

• Set a large pot, soup pot, or large soup pot over medium heat. Add olive oil, then add the carrots, celery, and onion. Season with salt pepper and cook until tender, 8 to 10 minutes. If you want to speed things up, add a small splash of broth and cover for a couple minutes.

• Stir in the garlic, poultry seasoning, and dried thyme. Cook 1 to 2 minutes, just until the minced garlic smells amazing.

• Pour in the chicken stock or broth and add bay leaves. Turn heat up to bring to a boil, then gently add the boneless skinless chicken breast halves. Cover, reduce to a low simmer, and cook until the chicken is cooked through, 10 to 12 minutes.

• Transfer chicken to a cutting board. When it is cool enough, shred chicken or chop it. Refrigerate the cooked chicken while the rice cooks so it stays juicy.

• Stir the wild rice blend into the pot. Cover and simmer until you can bite through the rice but it still has a little chew, 20 to 30 minutes. Stir occasionally so the rice does not think it owns the bottom of the pot. This is the step where you cook wild rice.

• When the rice has about 10 minutes left, melt butter in a small saucepan over medium heat. Whisk in the flour (gluten free blend or purpose flour) and cook 1 minute. Slowly whisk in the milk until smooth, then switch to a spatula and stir until thick and creamy, 1 to 2 minutes.

• With the soup gently simmering, slowly pour the thickened milk mixture into the pot while whisking. Add the cooked chicken back in. Simmer 5 minutes, stirring often, until the soup is thick and the rice is tender.

• If you want it extra rich, stir in heavy cream or heavy whipping cream at the end, then turn off the heat.

• Taste and adjust with salt pepper. Finish with fresh parsley, a pinch of fresh thyme, and a small squeeze of lemon juice if you want a brighter bowl.

• Let the soup sit 5 to 10 minutes before serving. It will thicken a bit more, like it is showing off.

Can You Freeze Chicken Wild Rice Soup

Yes, soup can be frozen, and this one does great with one small tweak.

• Best method: freeze before adding the milk mixture, then add the milk, roux, and any heavy cream when you reheat. This helps keep the creamy soup texture smooth.

• If it is already finished: you can still freeze it, but dairy can separate a little. Reheat low and slow, whisking as it warms up, and add a splash of broth to bring it back.

• Storage: cool completely, portion into containers, freeze up to 3 months. Thaw overnight in the fridge.

Extra note: wild rice keeps drinking liquid, so you will almost always want a little broth when reheating cooked wild rice leftovers.

What to Serve With Chicken Wild Rice Soup

Keep it simple and let the bowl do the heavy lifting.

• Crusty bread or garlic bread

• A basic green salad with a sharp vinaigrette

• Roasted broccoli or green beans

• Crackers, biscuits, or a grilled cheese if you are feeling bold

Notes and Easy Swaps

• Use a wild-brown rice blend or wild rice mix, not all wild rice and not all brown rice. The blend cooks more evenly and stays pleasant in rice soup.

• Feel free to use rotisserie cooked chicken instead of poaching. You will need about 2 1/2 to 3 cups cooked chicken.

• For reheating, add broth a little at a time until the texture looks right. Wild rice blend is thirsty, it is basically a tiny sponge with opinions.

• Milk works great here, but if you want a more luxurious bowl, finish with a little heavy cream or heavy whipping cream right before serving.

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