Chicken and Wild Rice Soup is a classic soup staple. Rich, creamy, packed with chopped veggies, shredded chicken, and flavorful wild rice. It’s an easy and satisfying recipe for the whole family!
Nothing goes better with a hearty bowl of soup quite like warm bread. Try serving this Chicken and Wild Rice Soup with our crispy, flavorful Focaccia bread or a slice of toasted Honey Wheat Bread!
Chicken and Wild Rice Soup
Chicken noodle who? Shake up those winter time blues with our creamy, dreamy Chicken and Wild Rice Soup. The textures of wild rice, shredded chicken, carrots, onions, mushrooms, just bring something that traditional chicken noodle soup doesn’t. Add in the creamy base seasoned to perfection and this is sure to be a soup your family will be craving all the way into summer.
How To Make Chicken and Wild Rice Soup
For the Rice:
- Start by bringing a pot with three cups of chicken broth to a boil and season with salt.
- While waiting for the broth to boil, rinse the wild rice in cool water several times until the water runs clear.
- Once the broth comes to a boil add the rice then reduce the heat. Cover, and allow the rice to simmer for 40-45 minutes. The rice is done cooking when it is fork tender and has begun opening up. When the rice has finished cooking, drain any excess liquid.
For the Soup:
- While the rice is cooking we can prep the soup.
- Either shred or chop the cooked chicken into bite-sized pieces and set aside for later.
- Heat a large soup pot over low-medium heat. Add in the olive oil, shredded carrots, diced onion, and chopped mushrooms. Sauté the vegetables until they begin to soften, typically about 5-7 minutes.
- After the vegetables have softened, add in the butter, garlic and onion powder, rosemary, thyme, red pepper flakes, salt, and pepper. Let the butter melt, then sprinkle in the flour. Cook for 3-4 minutes, stirring frequently to ensure it doesn’t burn.
- After a few minutes, pour in the white wine and chicken broth. Stir until the flour has completely mixed into the broth and the soup thickens.
- Cover and allow the soup to simmer for 15-20 minutes. After 15-20 minutes, mix in the heavy cream, the shredded chicken and cooked rice. Allow the soup to come back up to almost a boil then add in the parmesan cheese. Stir to combine.
- Taste and add any additional seasonings such as salt, pepper, or red pepper flakes.
- Garnish with fresh parsley, serve with warm bread and enjoy!
Tips and Variations
- Because of the absorbency of wild rice, if making this soup in advance it’s best to keep the rice separate from the soup until you’re ready to serve it. When it comes to leftovers, you may want to add additional broth upon reheating.
- You can use leftover chicken or turkey in this soup or use a rotisserie chicken to save time.
- If looking to add more greens to your soup, chopped celery and spinach are great additions.
- You can substitute the white wine for additional chicken broth, the flavor will be slightly altered.
Storage and Reheating
Storage: Store leftover Chicken and Wild Rice Soup in an airtight container in the fridge for up to 4 days. You can make this soup ahead of time, simply leave the rice separate until ready to reheat and serve.
Freezing: Because of the dairy elements to this soup, we don’t recommend freezing it.
Reheating: Reheat in the microwave on the stovetop until warmed through. You may need to add more broth upon reheating.
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Chicken and Wild Rice Soup
Chicken and Wild Rice Soup is a classic soup staple. Rich, creamy, packed with chopped veggies, shredded chicken, and flavorful wild rice. It’s an easy and satisfying recipe for the whole family!
Ingredients
Rice
- ¾ cup wild rice, uncooked
- 3 cups chicken broth (or water)
- 1 teaspoon salt
Soup:
- 1 rotisserie chicken (or 2 cooked chicken breasts)
- 2 tablespoons olive oil
- 1 cup shredded carrots
- 1 onion, diced
- 1 cup chopped mushrooms
- 3 tablespoons unsalted butter
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup white wine (optional, replace with chicken broth if preferred)
- 1 cup heavy whipping cream
- ½ cup shredded parmesan
- Fresh parsley, for garnish
Instructions
For the Rice:
- To prepare the rice, start by bringing a pot with three cups of chicken broth to a boil and season with salt.
- Rinse the rice in cool water several times until the water runs clear.
- Once the broth comes to a boil add the rice then reduce the heat. Cover, and allow the rice to simmer for 40-45 minutes. The rice is done cooking when it is tender and has begun opening up. When rice has finished cooking, drain any excess liquid.
For the Soup:
- While the rice is cooking you can prepare the remainder of the soup.
- Either shred or chop the cooked chicken into bite-sized pieces, set aside for later.
- Heat a large soup pot over low-medium heat. Add the olive oil, carrots, onion, and mushrooms. Saute the vegetables until they begin to soften, about 5-7 minutes.
- After the vegetables have softened, add in the butter, garlic powder, onion powder, rosemary, thyme, red pepper flakes, salt, and pepper. Let the butter melt, then sprinkle in the flour. Cook for 3-4 minutes, stirring frequently.
- After a few minutes, pour in the white wine and chicken broth. Stir until the flour has mixed into the broth and the soup thickens.
- Cover, and allow the soup to simmer for 15-20 minutes. After 15-20 minutes, mix in the heavy cream, chicken and rice. Allow the soup to come back up to almost a simmer then add in the parmesan cheese. Stir to combine.
- Taste and add any additional seasonings such as salt, pepper, or red pepper flakes.
- Garnish with fresh parsley, serve with warm bread. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of soup. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Megan from The Kindred Whisk.
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Nutrition Information:
Yield: 4 Serving Size: 2 cupsAmount Per Serving: Calories: 682Total Fat: 47gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 177mgSodium: 2652mgCarbohydrates: 25gFiber: 3gSugar: 8gProtein: 32g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.