If you are looking for a cozy, comforting meal that feels like a warm hug in a bowl, this Chicken and Wild Rice Soup Recipe is absolutely what you need. Packed with tender chicken, earthy wild rice, and a medley of fresh vegetables, this soup combines creamy richness with a hint of herbal goodness. It’s perfect for chilly days or anytime you crave something nourishing and delicious without a fuss. The blend of textures and flavors makes this soup an enduring favorite that’s simple enough for weeknights yet special enough to impress guests.
Ingredients You’ll Need
The beauty of this Chicken and Wild Rice Soup Recipe lies in how straightforward and wholesome the ingredients are. Each one plays an essential role, layering flavors and creating a delightful texture—from the creamy broth to the hearty wild rice and savory herb accents.
- 3 tablespoons butter: Adds a rich base for sautéing vegetables and deepens the soup’s flavor.
- 1 medium onion, chopped (about 1 cup): Brings a subtle sweetness and aromatic depth when softened.
- 2 sticks celery, chopped (about 1 cup): Provides a fresh crunch and a classic flavor backbone for the soup.
- 3 medium carrots, peeled and diced (about 2 cups): Offers gentle sweetness and vibrant color to brighten the dish.
- 1 (8-oz) package sliced mushrooms: Adds earthy, savory notes that enrich the soup’s complexity.
- 1-2 teaspoons poultry herb seasoning: Infuses the broth with comforting herbal aromas—mix optional herbs like thyme, rosemary, sage, and marjoram to your liking.
- Salt & black pepper, to taste: Essential for balancing flavors and bringing everything together.
- 2 tablespoons all-purpose flour: Helps thicken the soup, creating that luscious, creamy texture.
- 1/2 cup white wine (or chicken broth): Introduces a subtle acidity or deepens the broth’s savoriness.
- 1 (32-oz) container chicken broth (or 32-oz water plus chicken bouillon): The heart of the soup’s flavorful liquid component.
- 1/2 cup wild rice mix (uncooked): Gives the soup its signature chewy texture and nutty taste.
- 2 chicken breasts: Tender protein that soaks up all those beautiful flavors.
- 1 cup heavy cream: Creates the soup’s silky, creamy finish.
- 1 tablespoon cornstarch: Used to stabilize the cream and keep the soup smooth without splitting.
How to Make Chicken and Wild Rice Soup Recipe
Step 1: Sauté the Vegetables
Start by melting butter in a Dutch oven over medium heat. Toss in the onion, celery, carrots, and mushrooms, cooking them until they are tender and fragrant—about 10 minutes with occasional stirring. This step frees up the natural sweetness and earthy flavors in the veggies, laying a delicious foundation. Next, sprinkle in your poultry herb seasoning along with salt and black pepper, giving everything a lovely herbal lift.
Step 2: Add Flour and De-glaze
Turning the heat to medium-low, sprinkle the flour evenly over the softened vegetables. Stir to coat them well so the flour isn’t dry and starts to absorb the juices. Now, increase the heat back to medium and pour in the white wine or extra broth. Stir the mixture until it thickens gently and bubbles up, which indicates your base is starting to get that classic creamy body.
Step 3: Simmer the Broth and Rice with Chicken
Add the chicken broth and wild rice to your pot, stirring well so everything is combined evenly. Bring it to a boil and then lower to a simmer for 10 minutes. After that, nestle in the raw chicken breasts, cover, and keep the heat at a steady simmer for about 25 minutes. This gentle cooking lets the chicken stay juicy and the rice start softening at the same time.
Step 4: Shred the Chicken While Rice Finishes Cooking
Remove the chicken breasts to a cutting board so they can rest, while you continue cooking the soup until the wild rice is tender, which usually takes another 10 to 15 minutes. When the chicken has cooled enough, shred or dice it into bite-sized chunks—perfect for spooning into every comforting bowl.
Step 5: Add Cream and Cornstarch Slurry
Mix the heavy cream and cornstarch together in a small bowl, then reduce the soup’s heat to low. Slowly whisk the cream mixture into the soup, stirring carefully to blend. Warm the soup gently without letting it boil once the cream is added, as this prevents the texture from breaking apart and keeps it luxuriously smooth.
Step 6: Adjust Consistency and Serve
Finally, tweak the soup’s thickness to your liking by adding a splash more broth or water for a thinner feel, or an extra spoonful of the cornstarch slurry if you prefer it richer and thicker. Give everything a gentle stir and your Chicken and Wild Rice Soup Recipe is ready to be enjoyed immediately.
How to Serve Chicken and Wild Rice Soup Recipe
Garnishes
Fresh herbs like parsley and thyme bring a fragrant brightness that complements the creamy, earthy flavors beautifully. However, if you’re keeping things real in everyday life like me, just a sprinkle of cracked black pepper is more than enough to finish off this warm bowl of goodness perfectly.
Side Dishes
This soup shines wonderfully alongside crusty bread or buttery dinner rolls, which are perfect for sopping up every last drop. A crisp green salad with a tangy vinaigrette also balances the richness of the soup and adds a refreshing crunch.
Creative Ways to Present
Serve the soup in rustic bowls straight from the pot for a homey touch, or get fancy with bowls garnished with a swirl of cream and a sprig of fresh herb. For a fun twist, hollow out small round loaves of bread and ladle the soup inside as an edible bowl that’s sure to delight family and guests alike.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Chicken and Wild Rice Soup Recipe in airtight containers in the refrigerator. It keeps beautifully for up to 3 days, allowing you to enjoy the comforting flavors again without any hassle.
Freezing
This soup freezes well if you want to make a big batch. Just keep in mind the cream-thickened base may separate slightly after thawing, but a good stir and gentle reheating will bring it back to creamy perfection.
Reheating
Reheat gently on the stove over low to medium heat, stirring frequently. Avoid boiling to keep the cream from splitting. Add a splash of broth or water if the soup seems too thick upon warming up.
FAQs
Can I use brown rice instead of wild rice?
You can substitute brown rice, but keep in mind that wild rice has a unique chewy texture and nutty flavor that really defines this soup. Brown rice will make the dish softer and slightly less earthy.
Is it possible to make this soup vegetarian?
Absolutely! Replace the chicken broth with vegetable broth and omit the chicken. You can boost protein by adding beans or tofu for a hearty vegetarian version.
What herbs work best for the poultry herb seasoning?
Thyme, rosemary, sage, and marjoram blend beautifully to mimic traditional poultry seasoning. Mixing fresh or dried versions lets you adjust the intensity to your preference.
Can I prepare this soup in a slow cooker?
Yes, you can. Sauté the vegetables first, then add all ingredients except cream and cornstarch to the slow cooker. Cook on low for 6-7 hours, add the cream and cornstarch slurry near the end, and cook for another 15-30 minutes until thickened.
How do I prevent the soup from splitting when adding cream?
Adding the cornstarch slurry to the cream before stirring it into the soup, and keeping the heat low after adding, helps prevent separation and keeps the soup silky smooth.
Final Thoughts
There’s something truly special about a homemade bowl of Chicken and Wild Rice Soup Recipe that comforts the soul and warms your heart. It’s a recipe that brings together simple, wholesome ingredients and turns them into a creamy, flavorful experience that feels like a celebration of home cooking. I can’t wait for you to try it and make it your own family favorite!
Print
Chicken and Wild Rice Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting and hearty Chicken and Wild Rice Soup features tender chicken breasts simmered with a blend of wild rice, vegetables, and aromatic herbs in a creamy broth. Perfect for cooler days, this recipe combines savory flavors with a rich, velvety texture that’s sure to become a family favorite.
Ingredients
Vegetables and Seasoning
- 3 tablespoons butter
- 1 medium onion, chopped (about 1 cup)
- 2 sticks celery, chopped (about 1 cup)
- 3 medium carrots, peeled and diced (about 2 cups)
- 1 (8-oz) package sliced mushrooms
- 1–2 teaspoons poultry herb seasoning (or a blend of thyme, rosemary, sage, marjoram)
- Salt & black pepper, to taste
Soup Base and Chicken
- 2 tablespoons all-purpose flour
- 1/2 cup white wine (or chicken broth)
- 1 (32-oz) container chicken broth (or 32 oz water plus chicken bouillon)
- 1/2 cup wild rice mix (uncooked)
- 2 chicken breasts
Finishing Ingredients
- 1 cup heavy cream
- 1 tablespoon cornstarch
Instructions
- Sauté the Vegetables: In a Dutch oven over medium heat, melt butter. Add chopped onion, celery, carrots, and sliced mushrooms. Sauté the vegetables until they are very tender, about 10 minutes, stirring occasionally. Stir in poultry herb seasoning, salt, and black pepper to taste.
- Add Flour and Deglaze: Reduce heat to medium-low. Sprinkle the flour over the vegetables and stir continuously until the flour is fully incorporated and no longer dry. Increase heat back to medium and slowly stir in the white wine or additional broth until the mixture bubbles and thickens.
- Simmer Soup with Broth and Rice: Pour in the chicken broth and add the uncooked wild rice. Stir everything well and bring to a boil. Once boiling, reduce to a steady simmer and cook for 10 minutes before adding the raw chicken breasts.
- Cook Chicken and Rice: Cover the Dutch oven and cook over medium-low heat, keeping the broth at a gentle simmer for about 25 minutes until the chicken is fully cooked. Remove the chicken breasts and allow them to rest while continuing to cook the soup, covered, until the rice is tender—around 10 to 15 more minutes.
- Shred Chicken and Add Cream: Shred or dice the rested chicken into bite-sized pieces. In a separate bowl, whisk together the heavy cream and cornstarch. Reduce heat to low and slowly stir the cream mixture into the soup until fully combined. Heat gently without boiling to prevent the soup from splitting.
- Adjust Consistency and Serve: If needed, add more broth or water to thin the soup or a little more cornstarch slurry to thicken. Serve immediately, optionally garnished with fresh parsley, thyme, or cracked black pepper for added flavor.
Notes
- Be careful not to boil the soup vigorously after adding the cream to prevent separation.
- You can substitute white wine with chicken broth if you prefer a non-alcoholic option.
- Fresh herbs like parsley and thyme enhance the flavor as garnishes but are optional.
- Use wild rice mix containing other rice varieties for quicker cooking times if desired.
- Leftover soup keeps well refrigerated for up to 3 days and freezes beautifully.
