Chicken and Wild Rice Soup Recipe (Creamy & Hearty)
Make chicken and wild rice soup with tender chicken and creamy broth. Easy, comforting recipe perfect for cozy dinners or meal prep!
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Colander
- Measuring Cups and Spoons
Ingredients
- 1 lb chicken (breasts or thighs)
- 1 cup uncooked wild rice
- 1 tbsp olive oil or butter
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup cream or milk (optional for creamy version)
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook Wild Rice: Simmer wild rice in water until tender (40–45 minutes). Drain and set aside.
- Sauté Aromatics: In a large pot, heat oil or butter. Add onion, carrots, celery, and garlic. Cook until softened.
- Add Chicken & Broth: Stir in chicken pieces and pour in broth. Simmer until chicken is cooked through (20–25 minutes).
- Shred Chicken: Remove chicken, shred, and return to the pot.
- Combine Rice & Cream: Add cooked wild rice and cream (if using). Stir gently.
- Season: Taste and adjust with salt, pepper, and thyme.
- Serve: Garnish with parsley and ladle into bowls.
Notes
- Use chicken thighs for richer flavor, breasts for leaner meat.
- For dairy-free, swap cream with coconut milk or almond milk.
- Store rice separately if making ahead to avoid mushiness.
- Freeze without cream; add dairy after reheating.
- Add mushrooms for an earthy variation or chili flakes for spice.