Chicken and Wild Rice Soup Recipe (With Video)

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Servings:

2

Our chicken and wild rice soup is a streamlined take on the classic—it's ready in just 35 minutes and will surely make its way into your regular dinner rotation. Wild rice used to be considered a luxury ingredient, but it quickly found its way into hearty, flavorsome soups like this one. Old-school versions of this Midwestern favorite were often made with ham and simmered for hours on the stovetop until the meat broke down and the rice was tender. Some cooks would enhance their recipes with béchamel sauce or a drizzle of heavy cream.

This version has some clever shortcuts, making it much easier to put together. Even better, it's packed with lean protein and complex carbs, making it a healthy school or work lunch that will keep you full and help you avoid an afternoon slump. It serves two, but the recipe can easily be doubled or tripled for a larger crowd.

What Makes This Wild Rice Soup Easy

Easy shortcuts that don't skimp on flavor? Music to our ears. Don't spend an hour sweating over the stove. Take this time-saving route:

Boneless skinless chicken thighs: Dark meat cooks much more quickly than white meat, and it dries out much less easily. Chicken thighs only need to simmer for a few minutes in the broth. During that time, they impart their meaty flavor to the soup and will still be tender when shredded.
Wild-rice blend: Wild rice generally takes up to 45 minutes to fully cook. We used a rice blend instead. These mixes are sometimes partially cooked and contain wild rice along with other softer grains for a variety of textures and flavors.

Ingredient Swaps

Use white meat instead of dark: Swap the same amount of boneless skinless chicken breasts instead of chicken thighs. They will take around five minutes longer to cook.

Use base instead of broth: Add two teaspoons of a concentrated chicken base like Better Than Bouillon plus two cups of water in place of the chicken broth.

What Is Wild Rice?

Despite its name, wild rice isn't a true species of rice. Instead, it's the seed of a marshy grass native to Minnesota (and the only cereal grain native to North America). It was a key source of food and nutrition for the indigenous Great Lakes tribes, especially due to its incredibly long shelf life when stored properly. Chewy and nutty, it's full of beneficial nutrients like B vitamins, folic acid, protein, and potassium.

Directions

Ingredients Chicken and Wild Rice Soup — Rachel Marek

Sauté vegetables:

In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes.

Rachel Marek
Add chicken and rice to soup and cook:

Add broth, chicken, rice, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes.

Rachel Marek

Rachel Marek
Cool chicken:

With a slotted spoon, transfer chicken to a cutting board to cool.

Rachel Marek
Shred chicken:

When cool enough to handle, shred chicken with two forks or use a knife to cut into bite-size pieces.

Rachel Marek

Rachel Marek
Finish cooking soup:

Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes.

Rachel Marek
Heat chicken in soup and serve:

Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper.

Rachel Marek

How to Store Chicken and Wild Rice Soup

The flavors of this soup get better over time, so consider making a big batch to save for later. To store, let the soup cool completely, then place in airtight containers and refrigerate for up to two days. To reheat, simmer in a saucepan over medium heat until warmed through, about 10 minutes.

Freezing

When frozen, this soup will last for up to three months. Thaw in the refrigerator before reheating from frozen. As the wild rice will soak up some of the liquid, plan to add a bit more broth when reheating.

What to Serve With Chicken and Wild Rice Soup

Chicken and wild rice soup is packed with protein and starch, so it really shines when paired with light sides or vegetables. We recommend dishes like simple sautéed green beans, a crisp and crunchy salad, or roasted vegetables. And of course, a warm baguette that can be torn apart and used to soak up the broth is always a winner.

Frequently Asked Questions

Can I make chicken and wild rice soup in a Crock Pot?

Yes, you can make chicken and wild rice soup in a Crock Pot or other slow cooker. You might need to stir in a little more chicken broth before serving, since the rice will soak up more liquid when it is cooked low and slow.
Can I use leftover chicken in wild rice soup?

Yes, you can use leftover chicken in wild rice soup. You can also use leftover turkey—both are great time savers for wild rice soup. Chop or shred the meat into bite-sized pieces and stir it into the soup in the last five minutes of cooking to warm through.
Why isn't my wild rice soup creamy?

Your wild rice soup isn't creamy because it is not a cream-based soup. The starches from the rice help thicken this soup ever so slightly, but it is not a traditional creamy soup. If you want a richer, full-bodied soup, either stir in a few tablespoons of heavy cream just before serving or dollop each bowl with a generous spoon of sour cream.