Cozy Hearty Chicken and Wild Rice Soup Recipe for Rainy Days
Crafting a soul-warming chicken and wild rice soup can transport you to a cozy kitchen filled with comforting aromas.
Memories of grandmother’s classic recipes dance through this reimagined version that balances rustic ingredients with modern simplicity.
wild grains add delightful texture and nutritional depth to every spoonful.
Tender chicken pieces mingle with earthy rice, creating a symphony of flavors that feel like a warm embrace.
Seasonal vegetables contribute vibrant colors and robust nutrition to this satisfying meal.
Fragrant herbs and carefully selected spices elevate the soup from ordinary to extraordinary.
You’ll want to savor each delicious bite and share this nourishing creation with loved ones.
What Makes Wild Rice Soup So Hearty
What You Need for Chicken Wild Rice Soup
Main Protein:Base Grains:Aromatic Vegetables:Liquid and Seasonings:Cooking Ingredients:Simmer Chicken Wild Rice Soup Right
Step 1: Prep Wild Rice
Cook wild rice following package instructions in a separate pot.
This technique keeps the rice perfectly textured and prevents turning mushy during soup preparation.
Step 2: Sauté Veggie Base
Heat olive oil in a large pot over medium flame.
Add and cook down:Sprinkle with salt and pepper.
Stir and cook until vegetables become soft and release delightful aromas, approximately 5-7 minutes.
Step 3: Season Chicken
Gently season chicken pieces with salt and pepper on both sides.
You can use chicken thighs or breasts based on preference.
Step 4: Cook Chicken
Select your preferred cooking method:
Option 1: Separately brown chicken in a skillet for 3-4 minutes per side to reduce extra fat
Option 2: Add seasoned chicken directly into the vegetable pot
Step 5: Build Soup Flavor
Pour chicken broth into the pot.
Add aromatic herbs:Bring mixture to a boil, then reduce heat and simmer for 30 minutes until chicken is thoroughly cooked.
Step 6: Shred and Combine
Remove chicken, let it cool briefly, then shred into bite-sized pieces.
Return shredded chicken to the pot and stir in cooked wild rice.
Step 7: Final Simmer
Allow soup to simmer for additional 15 minutes, letting flavors harmonize.
Taste and adjust seasoning as needed.
Step 8: Garnish and Serve
Ladle hot soup into bowls.
Sprinkle fresh chopped parsley on top for a vibrant finish.
Wild Rice Soup Cooking Tips
Preserve and Reheat Wild Rice Soup
Pairing Tips for Chicken Wild Rice Soup
Alternate Takes on Wild Rice Soup
FAQs
Wild rice has a unique nutty flavor and chewy texture that’s hard to replicate. Brown rice or long-grain white rice can work, but they’ll change the soup’s overall taste and texture.
Chicken thighs are more flavorful and stay juicier during cooking. Chicken breasts can dry out more easily, so if using breasts, be careful not to overcook them.
Add a splash of heavy cream or half-and-half during the final simmer. Alternatively, you can stir in a few tablespoons of cream cheese for extra richness and smoothness.
Yes, this soup tastes even better the next day. Store in an airtight container in the refrigerator and reheat gently on the stovetop, adding a little extra broth if needed to maintain the right consistency.
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Hearty Chicken and Wild Rice Soup Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
Description
Comforting chicken and wild rice soup delivers classic Minnesota warmth with creamy broth and tender chicken nestled among nutty rice grains. Rich seasonal ingredients combine seamlessly, promising delicious spoonfuls that transport you directly to winter’s most satisfying meal.
Ingredients
Proteins:
- 1 pound (454 grams) boneless skinless chicken thighs
Grains and Base:
- 1 cup wild rice blend
Vegetables and Aromatics:
- 1 large onion (diced)
- 3 carrots (sliced)
- 3 celery stalks (chopped)
- 4 garlic cloves (minced)
Liquids and Seasonings:
- 8 cups (1.9 liters) chicken broth
- 2 tablespoons (30 milliliters) olive oil
Herbs and Spices:
- 2 bay leaves
- 1 teaspoon (5 grams) dried thyme
- 0.5 teaspoon (2.5 grams) dried sage
- Salt (to taste)
- Pepper (to taste)
Garnish:
- 0.25 cup (59 milliliters) fresh parsley (chopped)
Instructions
- Prepare wild rice separately according to package instructions to maintain its distinct texture and prevent overcooking.
- Heat olive oil in a large pot over medium temperature. Incorporate diced onions, carrots, celery, and minced garlic. Season with salt and pepper, sautéing until vegetables become tender and aromatic, approximately 5-7 minutes.
- Season chicken pieces with salt and pepper on both surfaces.
- Select cooking method: either brown chicken in a separate skillet for 3-4 minutes per side to minimize additional fat, or add seasoned chicken directly into the vegetable mixture.
- Pour chicken broth into the pot, introducing bay leaves, thyme, and sage. Evaluate seasoning and adjust salt content. Bring liquid to a rolling boil, then reduce heat and allow soup to simmer for 30 minutes until chicken is thoroughly cooked.
- Extract chicken from the pot, allow brief cooling, then carefully shred meat using two forks. Return shredded chicken to the simmering liquid.
- Fold in previously prepared wild rice, ensuring even distribution throughout the soup.
- Continue simmering for an additional 15 minutes, permitting flavors to harmonize completely. Conduct a final taste test, modifying salt and pepper as necessary.
- Ladle into serving bowls, garnishing with freshly chopped parsley for a vibrant finishing touch.
Notes
- Cook wild rice separately before adding to soup to maintain its distinct texture and prevent overcooking.
- Brown chicken in a separate pan to minimize excess oil, creating a leaner soup without compromising flavor.
- Use fresh herbs like parsley or thyme at the end for a brighter, more vibrant taste profile that enhances the soup’s overall complexity.
- Swap chicken for tofu or plant-based protein to create a vegetarian version, ensuring the wild rice and vegetable base remains hearty and satisfying.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 80 mg
Olivia Bennett
Recipe Developer & Culinary Educator
Expertise
Education
Schoolcraft College
With an Associate Degree in Culinary Arts from Schoolcraft College and a natural knack for teaching, Olivia Bennett’s all about making home cooking feel possible, even on your busiest day.
Her thing? Recipes that are budget-friendly, season-forward, and full of Southern warmth. Whether it’s a roasted veggie bowl or a five-ingredient skillet bake, Olivia makes sure it’s simple, satisfying, and something you’ll want to make again tomorrow.
When she’s not shooting step-by-step videos or testing spice blends, she’s out foraging, flipping through old cookbooks, or throwing laid-back dinner parties with a BYO-mason-jar theme.