Chicken and Wild Rice Soup

Chicken and Wild Rice Soup – There’s something magical about the way a steaming bowl of soup can wrap you in its warmth, like a favorite blanket on a chilly day. For me, that’s exactly what this Chicken and Wild Rice Soup does every single time. It’s more than just a meal—it’s a cozy embrace, a moment of calm amidst the chaos, and a reminder that sometimes, the simplest things are the most satisfying.

I remember the first time I made this soup. It was one of those cold, blustery evenings where the wind rattled the windows, and you couldn’t wait to come inside. I was craving something hearty yet wholesome, a dish that could nourish both body and soul. As I rummaged through my pantry, the combination of wild rice and tender chicken felt like the perfect pair. And once I added the creamy base and those aromatic herbs? Oh, it was love at first taste.

What I adore most about this soup is how effortlessly it comes together. A humble list of ingredients transforms into something extraordinary with just a little time and care. The nuttiness of the wild rice adds texture and depth, while the tender chunks of chicken soak up the savory broth. And let’s not forget the veggies—carrots, celery, and onion—all melding together in a symphony of flavors.

The secret, I’ve learned, is patience. Letting the rice simmer to perfection, allowing the broth to develop those rich layers of flavor—it’s worth every second. And when you finish it off with a splash of cream? Pure heaven.

This Chicken and Wild Rice Soup has become a staple in my home, especially during the colder months. It’s the kind of recipe that feels like a big warm hug after a long day. Whether you’re making it for a family dinner, meal prep, or just because you need a little comfort in a bowl, I promise it won’t disappoint.

So grab your favorite spoon, cozy up, and savor every bite. This soup is a little reminder that sometimes, the best things in life are simple, soothing, and served in a bowl.

Why You’ll Love This Chicken and Wild Rice Soup

• Hearty & Comforting: Packed with tender chicken, nutty wild rice, and a creamy broth, it’s the ultimate cozy meal.
• Wholesome Ingredients: A nourishing mix of vegetables and protein-rich wild rice makes it both filling and healthy.
• One-Pot Wonder: Easy to make with minimal cleanup, perfect for busy weeknights.
• Customizable: Add your favorite herbs or swap ingredients to suit your taste!
• Crowd-Pleaser: Loved by kids and adults alike—great for family dinners or meal prep.

Ingredients for Chicken and Wild Rice Soup

• Butter or Olive Oil: Adds a rich base flavor.
• White or Yellow Onion: Provides a mild, savory depth.
• Carrots: Sweet and earthy, balancing the soup.
• Celery: Adds a fresh, herbaceous crunch.
• Garlic: Brings aromatic richness.
• All-Purpose Flour: Helps thicken the soup for a creamy texture.
• Chicken Stock or Veggie Stock: Forms the hearty base of the soup.
• Boneless Skinless Chicken Breasts: Protein-packed and tender when cooked.
• Baby Bella Mushrooms: Earthy and umami-rich.
• Wild Rice: Nutty and chewy, adding substance.
• Fresh Rosemary: Infuses the soup with a piney, fresh herbaceous aroma.
• Bay Leaves: Subtle aromatic depth.
• Plain Milk: Creates creaminess, cow’s milk or plant-based.
• Fresh Baby Spinach: Adds vibrant color and nutrients.
• Fine Sea Salt & Freshly-Cracked Black Pepper: Enhances and balances flavors.

How To Make This Chicken and Wild Rice Soup

• Sauté the Veggies
  • Melt butter or oil in a large stockpot over medium-high heat.
  • Add onion and sauté for 4 minutes, stirring occasionally.
  • Add carrots, celery, and garlic, and sauté for 3 more minutes, stirring occasionally.
  • Sprinkle in the flour and sauté for 1 more minute, stirring frequently.
• Add the Next Round of Ingredients
  • Gradually pour in the chicken stock, stirring frequently to dissolve the flour.
  • Add chicken breasts, mushrooms, wild rice, rosemary, and bay leaves. Stir to combine.
• Simmer
  • Bring the soup to a simmer.
  • Reduce heat to medium-low, cover, and cook for 40-45 minutes or until the wild rice is tender.
  • Stir every 5-7 minutes to prevent burning.
• Shred or Dice the Chicken
  • Use tongs to transfer chicken breasts to a clean plate.
  • Dice or shred the chicken into bite-sized pieces.
  • Stir the chicken back into the soup.
• Add Remaining Ingredients
  • Stir in milk and baby spinach until fully combined.
• Season
  • Remove and discard the bay leaves.
  • Taste and adjust seasoning with salt and black pepper.
• Serve
  • Ladle the soup into bowls, serve warm, and enjoy!

Storage Options

Chicken and Wild Rice Soup is one of those comforting dishes that just keeps getting better as the flavors meld over time. If you find yourself with leftovers (lucky you!), proper storage is the key to preserving that creamy, hearty goodness.

Refrigerator Storage

For short-term storage, the refrigerator is your best friend. Allow the soup to cool completely before transferring it to an airtight container. Refrigerate within two hours of cooking to ensure freshness and safety. Stored properly, your soup will stay fresh in the refrigerator for up to 4 days. When reheating, gently warm it on the stovetop or microwave, stirring occasionally to maintain its creamy texture.

Freezer Storage

Got more soup than you can finish in a few days? Freezing is the way to go! This soup freezes beautifully, but with one caveat: the texture of the wild rice and creamy base may slightly change after freezing. To freeze, ladle the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. Freeze for up to 3 months.

Variations and Substitutions

• Protein Swap: Replace chicken with turkey for a post-holiday twist or use rotisserie chicken for convenience.
• Dairy-Free: Swap cream with coconut milk for a creamy, dairy-free option.
• Vegetarian: Skip the chicken and add mushrooms, tofu, or chickpeas for a hearty plant-based version.
• Grain Alternatives: Substitute wild rice with quinoa, brown rice, or even farro for a different texture.
• Boost the Veggies: Add spinach, kale, or sweet corn for extra nutrients and flavor.
• Spice It Up: A pinch of cayenne or smoked paprika adds a warming kick!

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Chicken and Wild Rice Soup

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 4

Ingredients

• 2 tablespoons butter or olive oil
• 1 small white or yellow onion diced
• 2 medium carrots diced
• 2 celery stalks diced
• 6 cloves garlic minced
• 1/4 cup all-purpose flour
• 6 cups chicken stock or vegetable stock
• 1 pound boneless skinless chicken breasts*
• 8 ounces baby bella mushrooms diced
• 1 cup uncooked wild rice rinsed and drained
• 1 tablespoon fresh rosemary finely chopped
• 2 bay leaves
• 2 cups plain milk cow’s milk or plant-based
• 2 large handfuls fresh baby spinach roughly chopped
• Fine sea salt and freshly-cracked black pepper to taste

Instructions

• Sauté the vegetables:
• In a large stockpot, melt the butter or heat the oil over medium-high heat. Add the diced onion and sauté for 4 minutes, stirring occasionally. Add the carrots, celery, and garlic, and continue sautéing for 3 minutes. Stir in the flour and cook for an additional minute, stirring frequently.
• Add the main ingredients:
• Gradually pour in the chicken stock, stirring constantly to dissolve the flour into the broth. Add the chicken breasts, mushrooms, wild rice, rosemary, and bay leaves. Stir well to combine.
• Simmer the soup:
• Bring the soup to a simmer. Reduce the heat to medium-low, cover, and let it cook for 40-45 minutes, stirring every 5-7 minutes to prevent sticking, until the wild rice is tender.
• Prepare the chicken:
• Carefully remove the chicken breasts from the pot and place them on a clean plate. Shred or dice the chicken into bite-sized pieces, then return it to the pot.
• Add final ingredients:
• Stir in the milk and baby spinach until fully incorporated.
• Season and serve:
• Remove and discard the bay leaves. Taste the soup and season with salt and freshly-cracked black pepper as needed. Serve warm and enjoy!