If you’re craving a warm, hearty bowl that feels like a comforting hug in every spoonful, this Chicken and Wild Rice Soup Recipe is exactly what you need. It’s loaded with tender pieces of chicken, nutty wild rice, and a medley of fresh vegetables all simmered in a fragrant, herb-infused broth. This soup perfectly balances rustic flavors and nourishing ingredients, making it an ideal dish for cool evenings or anytime you want to feel cozy and satisfied.
Ingredients You’ll Need
The beauty of this Chicken and Wild Rice Soup Recipe lies in its simplicity and wholesome ingredients. Each component plays a crucial role in layering flavors and creating that perfect texture contrast, from the tender chicken to the chewy wild rice and aromatic herbs.
- 1 lb boneless skinless chicken thighs: These provide juicy, flavorful protein that stays tender throughout cooking.
- 1 cup wild rice blend: Adds a nutty crunch and chewy texture that makes the soup truly special.
- 1 large onion (diced): Offers a sweet and savory base that deepens the overall flavor.
- 3 carrots (sliced): Bring natural sweetness and vibrant color to the pot.
- 3 celery stalks (chopped): Provide an earthy aroma and subtle bitterness that balances the soup.
- 4 garlic cloves (minced): Intensify the savory notes with a kick of fragrant zest.
- 8 cups chicken broth: The heart of the soup, delivering rich, comforting warmth.
- 2 bay leaves: Infuse subtle herbal depth during simmering.
- 1 tsp dried thyme: Adds a fresh, slightly minty earthiness.
- ½ tsp dried sage: Lends a woodsy, calming flavor that pairs beautifully with chicken.
- 2 tbsp olive oil: Used for sautéing vegetables and layering richness.
- Salt and pepper (to taste): Essential seasonings to enhance every flavor in the soup.
- ¼ cup fresh parsley (chopped, for garnish): Brightens the finished soup with a fresh burst of green.
How to Make Chicken and Wild Rice Soup Recipe
Step 1: Cook the Wild Rice
Start your Chicken and Wild Rice Soup Recipe by cooking the wild rice separately according to its package instructions. This step is key because wild rice takes longer to cook compared to the other ingredients, and pre-cooking it prevents the rice from turning mushy once mixed into the soup. The chewy texture of the rice becomes a delightful contrast to the tender chicken and silky broth.
Step 2: Sauté Vegetables
Next, heat the olive oil in a large pot over medium heat. Toss in the diced onions, sliced carrots, chopped celery, and minced garlic. Season lightly with salt and pepper. Allow these veggies to cook until they’re soft and fragrant, about 5 to 7 minutes. This sautéing step creates a flavorful base with a lovely aroma that makes the entire kitchen smell inviting and cozy.
Step 3: Prepare and Season the Chicken
While the vegetables are doing their magic, lightly season your chicken thighs with salt and pepper on both sides. Using chicken thighs ensures extra juiciness and richness in your soup, but feel free to use chicken breasts if preferred. Searing the chicken at this stage locks in flavor and starts the cooking process before it hits the broth.
Step 4: Combine and Simmer
After your vegetables are ready and chicken seasoned, place the chicken thighs in the pot. Pour in the chicken broth and add the bay leaves, dried thyme, and dried sage. Bring everything to a gentle boil, then lower the heat and let it simmer uncovered for about 40 to 50 minutes. This slow simmer allows all those flavors to marry beautifully while the chicken cooks through and releases its juices into the broth.
Step 5: Shred Chicken and Add Cooked Rice
Once the chicken is tender, remove it from the pot and shred it using two forks. Discard the bay leaves, then return the shredded chicken to the pot. Stir in the cooked wild rice blend and let it heat through for another 5 minutes. This finishing touch is what makes the Chicken and Wild Rice Soup Recipe wonderfully filling and hearty.
How to Serve Chicken and Wild Rice Soup Recipe
Garnishes
Freshly chopped parsley sprinkled on top adds not just a pop of color but a fresh, peppery brightness that elevates each spoonful. For an extra layer of creaminess, a dollop of sour cream or a swirl of heavy cream can be stirred in just before serving. Cracked black pepper on top also gives a lovely finishing touch.
Side Dishes
This soup pairs beautifully with crusty bread or warm, flaky biscuits perfect for dipping. A side salad with crisp greens and a tangy vinaigrette balances the richness of the soup. If you want something a bit heartier, roasted vegetables or a simple grilled cheese sandwich can transform your meal into a full feast.
Creative Ways to Present
Serve your Chicken and Wild Rice Soup Recipe in rustic bowls that keep the soup warm, accompanied by a small dish of freshly grated Parmesan or crumbled feta for guests to sprinkle on top. You can also turn this soup into a fun event by setting up a “soup bar” with various toppings like crispy bacon bits, shredded cheese, sliced green onions, and fresh herbs.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve the flavors and prevent it from absorbing other fridge aromas. Just be sure to cool it to room temperature before sealing and refrigerating.
Freezing
You can freeze the Chicken and Wild Rice Soup Recipe without losing any of its comforting charm. Cool the soup completely, then transfer to freezer-safe containers. It will keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. Adding a splash of broth or water can help bring back the right soup consistency if it thickened too much during storage. Avoid boiling once reheated, as this can toughen the chicken and change the texture of the wild rice.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine if you prefer leaner meat. Just be mindful they can dry out more quickly, so add them to the soup later or monitor cooking time closely.
Do I have to cook the wild rice separately?
Cooking wild rice beforehand is recommended to keep the grains firm and prevent the soup from becoming too thick or mushy. It also gives you more control over the rice’s texture.
Can I make this soup vegetarian?
You can easily swap chicken broth for vegetable broth and omit the chicken, adding hearty mushrooms or tofu instead. The wild rice and vegetables will still make a nourishing and satisfying soup.
What herbs work best in this recipe?
Dried thyme and sage really complement the flavors here, but fresh rosemary or marjoram could be interesting additions if you want to experiment with heritage-style herb blends.
Is this soup suitable for meal prep?
Definitely. It keeps well and even tastes better the next day as the flavors deepen. Preparing in advance means you have a wholesome meal ready to go anytime.
Final Thoughts
This Chicken and Wild Rice Soup Recipe is a comforting classic that’s easy to love and even easier to make. Whether you’re feeding a crowd or craving a simple solo meal, it never fails to warm you from the inside out. I hope you dive in and enjoy every flavorful spoonful just as much as I do!
Print
Chicken and Wild Rice Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- 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, hearty wild rice, and a medley of fresh vegetables simmered in a flavorful herb-infused chicken broth. Perfect for chilly days, this recipe delivers a warm and satisfying meal packed with texture and taste.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs (or chicken breasts, if preferred)
- 1 cup wild rice blend
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 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: Begin by cooking the wild rice separately following the package directions. This prevents the rice from becoming mushy in the soup later.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, sliced carrots, chopped celery, and minced garlic. Season lightly with salt and pepper, then sauté the vegetables until they are soft and fragrant, about 5 to 7 minutes.
- Prepare and Season Chicken: While the vegetables are cooking, lightly season the chicken thighs or breasts with salt and pepper on both sides.
- Cook Chicken: Add the seasoned chicken to the pot with the vegetables and sear on each side until lightly browned but not fully cooked, about 3-4 minutes per side.
- Add Broth and Seasonings: Pour in the chicken broth, then add the bay leaves, dried thyme, and dried sage. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 40 minutes or until the chicken is cooked through.
- Shred Chicken: Remove the cooked chicken from the pot and shred it using two forks, then return the shredded chicken to the soup.
- Add Cooked Wild Rice: Stir in the cooked wild rice to the soup and heat through for an additional 5 minutes to allow flavors to meld.
- Season and Garnish: Taste the soup and adjust salt and pepper as needed. Remove the bay leaves. Serve hot garnished with chopped fresh parsley for a burst of color and fresh flavor.
Notes
- Cooking the wild rice separately helps maintain its texture and prevents it from overcooking in the soup.
- Chicken thighs provide more flavor and tenderness, but breasts can be used for a leaner option.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
- For a creamier soup, add a splash of cream or coconut milk at the end.
- You can substitute dried herbs with fresh herbs but add fresh herbs at the end of cooking to preserve their flavor.
