Creamy Chicken and Wild Rice Soup

published Dec 18, 2022
Chicken and Wild Rice Soup Recipe

A gentle soup, chock full with wild rice and shredded chicken, that is creamy enough without being too light or too rich.

Serves6

Prep10 minutes to 12 minutes

Cook1 hour to 1 hour 5 minutes

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Credit: Kelli Foster

Chicken soup is my comfort-food love language. Be it a pot of classic chicken noodle, spiced chicken tortilla soup, or rich and creamy chicken potato soup, chicken soup fills your belly and settles your soul. And whenever I’m craving serious comfort and homey flavors, chicken and wild rice soup is always at the top of my list. It’s a hearty soup packed with juicy chunks of chicken, earthy wild rice, and thick-cut vegetables, all swimming in a creamy, herb-infused broth.

What Is Chicken and Wild Rice Soup?

Chicken and wild rice soup comes together with a short list of pantry ingredients, vegetables, and, of course, chicken. Here’s what you’ll need to make it.

  • Unsalted butter
  • Yellow onion
  • Carrots
  • Celery
  • Garlic
  • Dried thyme
  • Bay leaf
  • All-purpose flour
  • Wild rice (not wild rice blend)
  • Boneless, skinless chicken thighs
  • Low-sodium chicken broth
  • Whole or 2% milk

Do You Need to Rinse Wild Rice?

Yes, you’ll want to rinse the wild rice in a fine-mesh strainer under cool running water before cooking.

How Do You Keep Wild Rice from Getting Mushy in Soup?

The rice will continue to soak up some broth after the soup is finished cooking. But the good news is that wild rice is pretty hearty, so unlike soups that use white or brown rice, it won’t get as mushy.

This soup is best right when it’s made, but leftovers will keep for a few days in the fridge. If you find the leftovers to be a little too thick or not quite as brothy as you’d like, you can always add a splash of broth when reheating.

Credit: Kelli Foster

Chicken and Wild Rice Soup Recipe

A gentle soup, chock full with wild rice and shredded chicken, that is creamy enough without being too light or too rich.

Prep time 10 minutes to 12 minutes

Cook time 1 hour to 1 hour 5 minutes

Serves 6

Nutritional Info

Ingredients

  • 1

    medium yellow onion

  • 2

    medium carrots

  • 2 medium stalks

    celery

  • 3 cloves

    garlic

  • 3 tablespoons

    unsalted butter

  • 3/4 teaspoon

    dried thyme

  • 2

    dried bay leaves

  • 1 1/2 teaspoons

    kosher salt, divided, plus more as needed

  • 1/4 teaspoon

    freshly ground black pepper, plus more as needed

  • 1 cup

    wild rice (not wild rice blend)

  • 1/3 cup

    all-purpose flour

  • 6 cups

    low-sodium chicken broth

  • 2 cups

    whole or 2% milk

  • 1 pound

    boneless, skinless chicken thighs (about 4)

Instructions

  1. Prepare the following vegetables, adding each to the same medium bowl as you complete it: Dice 1 medium yellow onion (about 1 1/2 cups). Peel and halve 2 medium carrots lengthwise, then cut crosswise into 1/2-inch pieces (about 1 cup). Cut 2 medium celery stalks crosswise into 1/2-inch pieces (about 1 cup). Finely chop 3 garlic cloves.

  2. Melt 3 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add the onion mixture, 3/4 teaspoon dried thyme, 2 dried bay leaves, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Meanwhile, rinse 1 cup wild rice in a fine-mesh strainer.

  3. Sprinkle 1/3 cup all-purpose flour into the pot and cook, stirring constantly, for 2 minutes to cook the floury taste out. Add the wild rice. While stirring constantly, pour in 6 cups low-sodium chicken broth and 2 cups whole or 2% milk. Bring to a boil over medium-high heat.

  4. Reduce the heat to low. Cover and cook, stirring occasionally, until the wild rice is almost tender and the vegetables are tender, about 30 minutes. Meanwhile, season 1 pound boneless, skinless chicken thighs with the remaining 1/2 teaspoon kosher salt.

  5. Add the chicken thighs in a single layer. Cook, stirring occasionally to keep the wild rice from sticking, until the wild rice grains split open and are tender, and the chicken is cooked through, 12 to 15 minutes.

  6. Remove the pot from the heat. Using tongs, transfer the chicken to a clean cutting board and use 2 forks to shred into bite-size pieces.

  7. Remove and discard the bay leaves. Return the chicken to the soup. Taste and season with more kosher salt and black pepper as needed.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.