Description

A comforting and flavorful Chicken and Wild Rice Soup recipe that’s easy to make. Packed with tender chicken, hearty wild rice, and wholesome vegetables, it’s perfect for any occasion. Get the full recipe details and enjoy this classic dish.

Ingredients

Scale

1 tablespoon olive oil
1 cup diced yellow onion (about 1 medium)
1 cup diced carrots (about 2 medium)
1 cup diced celery (about 2 ribs)
2 cloves garlic, minced
1 ½ pounds boneless, skinless chicken breasts or thighs
6 cups low-sodium chicken broth
1 cup uncooked wild rice blend (or a mix of wild rice and brown rice)
½ teaspoon dried thyme
½ teaspoon dried rosemary
Salt and freshly ground black pepper to taste
½ cup half-and-half (or heavy cream for a richer soup)
2 tablespoons chopped fresh parsley, for garnish (optional)
1 tablespoon chopped fresh chives, for garnish (optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add the chicken breasts or thighs to the pot with the sautéed vegetables. Pour in the chicken broth.
3. Stir in the uncooked wild rice blend, dried thyme, and dried rosemary. Season generously with salt and freshly ground black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 40-50 minutes, or until the rice is tender and the chicken is cooked through.
4. Once the chicken is cooked, carefully remove the chicken pieces from the soup with a slotted spoon. Place them on a cutting board and shred them using two forks. Return the shredded chicken to the pot.
5. Stir in the half-and-half (or heavy cream). Heat through gently, but do not boil. Taste and adjust seasonings if needed.
6. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and chives, if desired.

Notes

Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. Freezing: Freeze the soup without the dairy. Add the half-and-half or cream after reheating. Place cooled, unfrozen soup in freezer-safe containers or bags. It can be frozen for up to 2-3 months.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 5g
Sodium: 700mg
Fat: 15g
Carbohydrates: 25g
Fiber: 4g
Protein: 30g