If you’re craving a bowl of comfort that warms your soul from the very first spoonful, you have to try this Chicken and Wild Rice Soup Recipe. It blends tender chicken with nutty wild rice and hearty vegetables, all simmered in a savory broth infused with thyme and sage, creating a deliciously satisfying meal. Whether you’re cooking for family or just treating yourself, this recipe is a go-to for cozy evenings and nourishing lunches alike.
Ingredients You’ll Need
Each ingredient in this Chicken and Wild Rice Soup Recipe plays a vital role, coming together to create rich flavor, satisfying texture, and beautiful color. Don’t let the simplicity fool you; these essentials are what make the soup truly memorable.
- 1 lb boneless skinless chicken thighs: Tender and juicy, perfect for shredding into the soup.
- 1 cup wild rice blend: Adds a wonderful nutty flavor and chewy texture that complements the chicken.
- 1 large onion (diced): Builds a sweet and savory base for the broth.
- 3 carrots (sliced): Bring natural sweetness and vibrant color.
- 3 celery stalks (chopped): Introduce a subtle crunch and aromatic depth.
- 4 garlic cloves (minced): Elevate the flavor with a punch of fragrance and warmth.
- 8 cups chicken broth: The heart of the soup, rich and full-bodied to meld everything together.
- 2 bay leaves: Infuse a gentle earthiness during simmering.
- 1 tsp dried thyme: Enhances the herbal notes for a cozy taste.
- ½ tsp dried sage: Adds a slightly peppery, aromatic touch.
- 2 tbsp olive oil: Used to sauté vegetables until perfectly soft and fragrant.
- Salt and pepper (to taste): Bring out all the natural flavors.
- ¼ cup fresh parsley (chopped): A fresh, bright garnish to finish the dish beautifully.
How to Make Chicken and Wild Rice Soup Recipe
Step 1: Cook the Wild Rice
Begin by cooking your wild rice according to the package instructions. This step ensures the grains cook evenly without becoming mushy in the soup later, and it maintains that wonderful chewy texture wild rice is known for.
Step 2: Sauté the Vegetables
In a large pot, warm the olive oil over medium heat. Toss in the diced onion, sliced carrots, chopped celery, and minced garlic. Season lightly with salt and pepper. Sauté everything until the vegetables soften and their aromas fill your kitchen, usually about 5 to 7 minutes. This step creates a deeply flavorful base that’s essential for the soup’s heartiness.
Step 3: Prepare and Season the Chicken
While the veggies are cooking, lightly season your chicken thighs with salt and pepper on both sides. This simple seasoning enhances the natural flavor of the chicken without overpowering the soup.
Step 4: Cook the Chicken (Two Excellent Options)
You have a choice here to suit your cooking style. You can brown the chicken in a separate pan for 3–4 minutes per side, which adds a lovely golden color and texture, or for a quicker option, add the raw, seasoned chicken directly into the pot. Both methods work wonderfully! The important part is that the chicken cooks through and stays tender.
Step 5: Add Broth and Seasonings
Pour the chicken broth into your pot along with the bay leaves, dried thyme, and dried sage. Stir everything gently, taste, and adjust the salt as needed. Bring the soup to a boil, then lower the heat and let it simmer for about 30 minutes until the chicken is fully cooked and the flavors have melded beautifully.
Step 6: Shred the Chicken
Remove the chicken pieces from the pot and give them a few minutes to cool. Then shred the meat with two forks into bite-sized pieces. Return the shredded chicken back into the pot along with the cooked wild rice, stirring to combine everything evenly.
Step 7: Final Simmer and Season
Let the soup simmer gently for another 15 minutes. This melds the chicken, rice, and vegetable flavors perfectly. Give it a taste and add more salt and pepper if necessary before serving. This final simmer brings everything together into pure comforting deliciousness.
How to Serve Chicken and Wild Rice Soup Recipe
Garnishes
A sprinkle of fresh parsley adds a pop of green color and a burst of fresh herbal flavor that brightens each spoonful. You can also add a drizzle of olive oil or a crack of fresh black pepper for an enticing finishing touch.
Side Dishes
This soup pairs wonderfully with crusty bread or warm buttered rolls, perfect for dipping and soaking up the savory broth. A crisp green salad also complements the soup nicely, bringing a fresh contrast to this hearty bowl.
Creative Ways to Present
For extra flair, serve the soup in individual bread bowls or rustic mugs for a cozy, charming presentation. Garnish each serving with a small sprig of fresh herbs or a light dusting of grated Parmesan cheese to impress your guests or family.
Make Ahead and Storage
Storing Leftovers
This Chicken and Wild Rice Soup Recipe tastes just as amazing the next day. Store leftover soup in airtight containers in the refrigerator for up to 3 days. The flavors continue to develop, making it a perfect make-ahead meal.
Freezing
You can freeze this soup for up to 3 months. Use freezer-safe containers or bags and be sure to leave a little space at the top for expansion. When ready, thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat the soup on the stove over medium-low heat, stirring occasionally, until warmed through. Avoid boiling to maintain the texture of the chicken and wild rice. Adding a splash of chicken broth while reheating can refresh the flavors and consistency.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well in this recipe and provide a leaner option. Just keep an eye on cooking time so they don’t dry out before shredding.
Is wild rice necessary or can I substitute it?
Wild rice adds unique flavor and texture, but you can substitute with brown rice, white rice, or even barley if needed. Just adjust cooking times accordingly.
Can I make this soup in a slow cooker?
Yes! You can combine all ingredients except the wild rice in the slow cooker and cook on low for 6-8 hours. Add already cooked wild rice near the end to avoid mushiness.
How can I make this soup creamier?
For a creamy touch, stir in a splash of heavy cream or coconut milk just before serving. This adds richness without overpowering the comforting flavors.
Is it possible to make this soup vegetarian?
You can substitute the chicken with hearty mushrooms or plant-based protein and use vegetable broth instead of chicken broth for a delicious vegetarian version.
Final Thoughts
This Chicken and Wild Rice Soup Recipe is truly one of those dishes that feels like a warm hug on a chilly day. The tender chicken, nutty wild rice, and wholesome vegetables mingle perfectly to create a meal that’s both nourishing and satisfying. I encourage you to whip up a batch soon—you’ll be delighted at how easy it is and how quickly it becomes a family favorite.
Print
Chicken and Wild Rice Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken and Wild Rice Soup combines tender chicken thighs, hearty wild rice, and a medley of sautéed vegetables simmered in flavorful chicken broth with herbs. Perfect for a cozy meal, this soup features a balance of textures and warming flavors with fresh parsley garnish.
Ingredients
Protein
- 1 lb boneless skinless chicken thighs (or chicken breasts, if preferred)
Grains
- 1 cup wild rice blend
Vegetables
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
Liquids & Seasoning
- 8 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp dried sage
- 2 tbsp olive oil
- Salt and pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Cook Wild Rice: Prepare the wild rice separately according to the package instructions. This will prevent it from becoming mushy when added to the soup later.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, chopped celery, and minced garlic. Season with a pinch of salt and pepper. Sauté the vegetables for 5-7 minutes until they are soft and fragrant.
- Prepare and Season Chicken: Lightly season the chicken thighs (or breasts) with salt and pepper on both sides while the vegetables are cooking.
- Cook Chicken Separately or in Pot: Option 1: In a separate pan, brown the chicken for 3-4 minutes per side to avoid adding extra fat to the soup. Then add the cooked chicken to the pot. Option 2: Add the raw, seasoned chicken directly to the pot with the sautéed vegetables if using skinless thighs or breasts, ensuring minimal fat.
- Add Broth and Seasoning: Pour in the chicken broth along with bay leaves, dried thyme, and dried sage. Taste the broth and adjust salt as needed. Bring the soup to a boil, then reduce heat and let it simmer for about 30 minutes until the chicken is fully cooked.
- Shred Chicken: Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks or your preferred method, then return the shredded chicken to the soup pot.
- Add Cooked Wild Rice: Stir the cooked wild rice into the pot with the shredded chicken and vegetables.
- Final Seasoning and Simmer: Let the soup simmer for another 15 minutes to allow the flavors to meld. Taste and adjust salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- Cooking the wild rice separately prevents it from becoming mushy in the soup.
- Browning the chicken separately adds flavor and reduces fat in the soup, but cooking it directly in the pot is a quicker option.
- Adjust herbs and seasoning according to taste preferences.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a creamier version, add a splash of cream or milk after the final simmer.
