Wild Rice Chicken Soup

When the chilly winds of winter blow, there’s nothing quite like a warm bowl of Wild Rice Chicken Soup to wrap you in comfort. I remember the first time I made this soup. It was a dreary, cold day, and I needed something hearty to lift my spirits. With chicken, wild rice, and a medley of vegetables simmering on the stove, the aroma filled my home, creating a cozy refuge from the outside world. As I ladled the creamy soup into bowls, I could feel the warmth spreading, not just from the soup but from the love and care that went into making it. This dish is more than just a recipe; it’s a reminder of gathering around the table with family, sharing stories, and making memories. The Wild Rice Chicken Soup has become a staple in my home, especially during the colder months. Its rich flavors and nourishing ingredients make it the perfect antidote to winter blues, and I can’t wait to share it with you!

What to Gather for Wild Rice Chicken Soup

Gathering the right ingredients is crucial to making this Wild Rice Chicken Soup. Each element plays a unique role in creating the rich flavor and comforting texture of the soup. The key players are the chicken, wild rice, and a blend of aromatic vegetables that lend depth and richness to the dish.

• 1 pound boneless skinless chicken thighs, patted dry or rotisserie chicken – The star of the soup, offering tender meat that adds heartiness.
• 3 tablespoons olive oil divided – Used to sauté the vegetables and pan-sear the chicken, enhancing the flavors.
• 3 tablespoons unsalted butter – Adds richness and a smooth texture to the soup.
• Salt and pepper – Essential for seasoning and elevating the flavors.
• 1 onion, diced – Provides a sweet base flavor when sautéed.
• 1 cup carrots, chopped ½-inch thick – Adds sweetness and vibrant color to the soup.
• 1 cup celery, chopped ½-inch thick – Contributes to the mirepoix base, adding depth of flavor.
• 1/3 cup flour – Used to thicken the soup, giving it a creamy texture.
• 4-6 cloves garlic, minced – Infuses the soup with aromatic flavor.
• 1 cup wild rice blend – The highlight ingredient, offering a nutty flavor and chewy texture.
• 1 1/2 teaspoons chicken bouillon or better than bouillon – Enhances the savory depth of the broth.
• 1 tablespoon dried parsley – Adds a touch of freshness.
• 1 teaspoon each dried oregano, dried basil, dried thyme – A blend of herbs that elevates the flavor profile.
• 1 bay leaf – Imparts a subtle depth to the soup.
• 8 cups low sodium chicken broth – The liquid base of the soup, keeping it savory without being overly salty.
• 3 cups half and half – Adds creaminess and smoothness to the soup.
• 2 tablespoons cornstarch – Helps to thicken the soup further.
• 2 cups cauliflower, chopped into bite-size pieces – Adds texture and nutrition to the soup.
• 1 cup frozen petite peas, thawed – For a pop of color and sweetness.

The Process for Making Wild Rice Chicken Soup

Making this Wild Rice Chicken Soup is a straightforward process that fills your kitchen with mouthwatering aromas. You’ll want to follow these steps to ensure everything turns out perfectly. Trust me, the end result is worth every minute spent in the kitchen!

1. Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with ½ teaspoon of salt and ½ teaspoon of pepper. Sear the chicken until golden, about 2 minutes on each side. During this time, enjoy the sizzling sound; it means you’re on the right track! Once golden, remove the chicken to a plate, leaving the drippings in the pot.
2. Melt 3 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium-low heat in the same pot. As the butter melts, the mixture will start to bubble slightly. Stir in the diced onion, carrots, and celery, sautéing for about 4 minutes. You’ll want to scrape up the golden bits stuck at the bottom of the pan; they add incredible flavor!
3. Add the minced garlic and sauté for another 30 seconds. You’ll know it’s ready when the garlic becomes fragrant. Next, sprinkle in the flour, stirring constantly for about 2 minutes until it’s thickened. This step is crucial for creating that creamy texture.
4. Now, return the seared chicken to the pot along with the wild rice blend, chicken bouillon, all seasonings, ¾ teaspoon of salt, the bay leaf, and chicken broth. Cover the pot and bring it to a simmer. Make sure to slightly displace the lid so there’s about a one-inch gap; this allows steam to escape while keeping the soup flavorful.
5. Let the soup simmer for about 12 to 15 minutes or until the chicken is tender enough to shred. After this time, carefully remove the chicken onto a cutting board and shred it into bite-size pieces. Let it cool for a moment, but don’t add it back to the soup yet!
6. Continue simmering the soup for an additional 10 minutes with the lid partially covering the pot. This extra simmering allows the flavors to meld perfectly. You’ll notice how the aromas start to fill your kitchen even more!
7. After the additional 10 minutes, whisk together the cornstarch with 1 cup of half and half until smooth. It should be lump-free; you can use a small bowl for this. Add it to the pot and continue to simmer the soup, uncovered, for another 10 to 20 minutes, stirring often. Watch for the wild rice to become almost al dente.
8. Finally, stir in the shredded chicken (or rotisserie chicken if you prefer) and the chopped cauliflower. Let it simmer for 5 more minutes or until the cauliflower is tender and the wild rice is perfectly cooked. You can toss in the thawed peas for the last couple of minutes to warm them through. If the soup is too thick for your preference, stir in additional broth or half and half to reach your desired consistency.
9. Before serving, taste the soup and season with more salt and pepper if needed. Trust your taste buds—they’ll guide you to perfection!

How to Switch It Up

There are countless ways to enjoy and customize your Wild Rice Chicken Soup. From altering the vegetables to changing the protein, this soup can adapt to your cravings or what you have on hand. Here are some fun ideas to switch things up!

• Switch the protein: Try using chicken breasts instead of thighs for a leaner option or even shredded rotisserie chicken for a quick meal.
• Add more veggies: Feel free to include other vegetables such as spinach, zucchini, or green beans for added nutrition and color.
• Spice it up: If you like a little heat, consider adding some red pepper flakes or a dash of hot sauce.
• Herb variations: Experiment with fresh herbs like parsley or cilantro at the end for an added burst of flavor.
• Thickening alternatives: If you want to try a different thickener, consider using potato flakes or pureed beans for a different texture.
• Seasonal variations: Adjust the recipe based on the season; in summer, add fresh corn or zucchini for a lighter take!

What Goes Well With This Wild Rice Chicken Soup

Pairing dishes with your Wild Rice Chicken Soup can elevate your meal experience. Here’s how to serve it up alongside some delightful sides and accompaniments!

• Crusty bread: Serve with a warm loaf of crusty sourdough or baguette for dipping into the soup.
• Salad: A light garden or Caesar salad balances the richness of the soup, providing freshness to your meal.
• Cheese: Consider a sprinkle of grated parmesan or cheddar on top of the soup for an extra layer of flavor.
• Seasonal fruits: Fresh fruit, like apples or pears, make for a refreshing side dish that complements the warmth of the soup.
• Occasions: This soup is perfect for cozy family dinners, holiday gatherings, or whenever you want to enjoy a warm, comforting meal.
• Storage tips: If you have leftovers, store them in an airtight container in the fridge for up to five days for easy reheating.

FAQ

Conclusion

The Wild Rice Chicken Soup is a perfect blend of heartiness and comfort, making it a go-to recipe for chilly days. Its rich flavors and nourishing ingredients create a dish that warms not only your body but also your spirit. I encourage you to try making this soup for your family; it’s sure to become a beloved favorite just like it has in my home. Cozy up and enjoy this delightful soup tonight!

Wild Rice Chicken Soup

The ultimate comfort food, Wild Rice Chicken Soup is creamy, hearty, and perfect for chilly days. Packed with tender chicken, wild rice, and vibrant vegetables, this easy weeknight dinner will warm your heart and soul. Make it tonight for a family favorite!

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless skinless chicken thighs patted dry or rotisserie chicken
• 3 tablespoon olive oil divided
• 3 tablespoon unsalted butter
• to taste salt
• to taste pepper
• 1 cup onion diced
• 1 cup carrots chopped ½-inch thick
• 1 cup celery chopped ½-inch thick
• 1/3 cup flour
• 4-6 cloves garlic minced
• 1 cup wild rice blend
• 1 1/2 teaspoon chicken bouillon or better than bouillon
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 bay leaf
• 8 cups low sodium chicken broth
• 3 cups half and half
• 2 tablespoon cornstarch
• 2 cups cauliflower chopped into bite size pieces
• 1 cup frozen petite peas thawed

Equipment

• Oven
• Skillet
• Frying Pan
• Blender
• Whisk
• Saucepan
• Chef's Knife
• Cutting Board
• Wooden Spoon

Method

 

1. Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with ½ teaspoon of salt and ½ teaspoon of pepper. Sear the chicken until golden, about 2 minutes on each side. During this time, enjoy the sizzling sound; it means you’re on the right track! Once golden, remove the chicken to a plate, leaving the drippings in the pot.
2. Melt 3 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium-low heat in the same pot. As the butter melts, the mixture will start to bubble slightly. Stir in the diced onion, carrots, and celery, sautéing for about 4 minutes. You’ll want to scrape up the golden bits stuck at the bottom of the pan; they add incredible flavor!
3. Add the minced garlic and sauté for another 30 seconds. You’ll know it’s ready when the garlic becomes fragrant. Next, sprinkle in the flour, stirring constantly for about 2 minutes until it's thickened. This step is crucial for creating that creamy texture.
4. Now, return the seared chicken to the pot along with the wild rice blend, chicken bouillon, all seasonings, ¾ teaspoon of salt, the bay leaf, and chicken broth. Cover the pot and bring it to a simmer. Make sure to slightly displace the lid so there’s about a one-inch gap; this allows steam to escape while keeping the soup flavorful.
5. Let the soup simmer for about 12 to 15 minutes or until the chicken is tender enough to shred. After this time, carefully remove the chicken onto a cutting board and shred it into bite-size pieces. Let it cool for a moment, but don’t add it back to the soup yet!
6. Continue simmering the soup for an additional 10 minutes with the lid partially covering the pot. This extra simmering allows the flavors to meld perfectly. You’ll notice how the aromas start to fill your kitchen even more!
7. After the additional 10 minutes, whisk together the cornstarch with 1 cup of half and half until smooth. It should be lump-free; you can use a small bowl for this. Add it to the pot and continue to simmer the soup, uncovered, for another 10 to 20 minutes, stirring often. Watch for the wild rice to become almost al dente.
8. Finally, stir in the shredded chicken (or rotisserie chicken if you prefer) and the chopped cauliflower. Let it simmer for 5 more minutes or until the cauliflower is tender and the wild rice is perfectly cooked. You can toss in the thawed peas for the last couple of minutes to warm them through. If the soup is too thick for your preference, stir in additional broth or half and half to reach your desired consistency.
9. Before serving, taste the soup and season with more salt and pepper if needed. Trust your taste buds—they’ll guide you to perfection!

Notes

Brown rice: You can substitute the wild rice with brown rice and cook for about the same amount of time.

White rice: You can add long grain white rice to the soup after you remove the chicken and add the half and half and cook for about 10-12 minutes (add the cauliflower after the rice has been cooking 6 minutes). White rice is easy to overcook, so make sure you check it for doneness often and cook just until al dente. Alternatively, you can cook white rice separately and add it to the soup or individual servings if you expect leftovers.

Leftover rice: Because you are using leftover rice, you only need to simmer the soup for 5 minutes after you add the half and half. Add any leftover cooked rice with the peas at the very end of cooking and warm through. Alternatively, add the rice to individual servings if you expect leftovers.

Use chicken thighs. This Chicken and Rice Soup recipe will work with chicken breasts or chicken thighs, but for best flavor use chicken thighs or shredded rotisserie chicken.

Rotisserie chicken. Stock shredded chicken or rotisserie chicken portioned into 3 cup freezer bags so you always have chicken ready to add to a soup. Add rotisserie chicken to the soup with the cauliflower.

Don’t skip mirepoix. This Chicken and Rice Soup recipe boasts the classic combination of carrots, onions and celery sautéed in olive oil and butter. They are known as the holy trinity of cooking and provide a richness and depth of flavor that can’t be achieved any other way. Please don’t skip unless you can’t get your hands on these ingredients.

Customize vegetables. In addition to the mirepoix, you can add whatever veggies you have on hand or mix it up just for fun! Green beans, corn, zucchini, cabbage, spinach, etc. would all be delicious. Just be aware most vegetables only need 10 minutes to cook.

Vegetable size. Chop carrots and celery at least ½-inch thick because they are going to simmer for a long time. Avoid chopping your vegetables too thin or they can become mushy.

Cook wild rice al dente. (meaning it has a little bite) to it because it will continue to cook for 5 minutes after you add the cauliflower.

Consistency. You can make this Chicken and Wild Rice Soup more or less “chunky” or more or less creamy. For a less chunky soup, simply add additional broth or half and half at the end of cooking. For a creamier soup, remove about ¼ cup finished soup and whisk in 1 -2 tablespoon cornstarch with a fork until smooth then whisk it back into the soup. Simmer until thickened, about 5 minutes. Repeat if needed.

Trim chicken: Trim off excess fat from chicken then store chicken in an airtight container or freezer bag in the refrigerator for up to 24 hours.

Chop vegetables: Chop the vegetables a couple days ahead of time, the night before dinner or just a few hours before cooking then store in an airtight container in the refrigerator. You will want to store the cauliflower separate from the onions, carrots and celery because it is added later in the recipe.

Measure spices: It doesn’t take long to measure out the spices, but you can certainly do it beforehand and store the mix in an airtight bag or container.

Storage: Let Chicken and Rice Soup cool to room temperature, then cover and store in your Dutch oven or transfer to an airtight container. Refrigerate for up to 5 days.

Stove: Reheat large batches on the stove over medium low heat, stirring occasionally about 10 minutes.

Microwave: Transfer individual servings to a microwave-safe dish, cover with a microwave-safe lids or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.

Crockpot: Transfer soup to a crockpot and heat on low for 1-3 hours. The time will depend on how much soup you have remaining.

Cook: Cook the Chicken and Wild Rice Soup according to recipe directions.

Cool: Allow soup to cool completely before freezing to preserve the integrity of the ingredients and prevent it from entering the “danger zone.”

Package: Transfer soup to an airtight freezer safe container or freezer bag. You can even use sandwich size plastic bags for individual portions. Squeeze out any excess air to prevent freezer burn and label.

Freeze: Freeze for up to 3 months.

Defrost/Reheat: When ready to use, thaw overnight in the refrigerator then reheat in the microwave, crockpot or stove according to aforementioned instructions.

If you plan on freezing, do not substitute the wild rice blend for any other rice as other rice varieties have a tendency to turn to mush once thawed from frozen.

Leave out the half and half if you plan to freeze so it will freeze and thaw without becoming grainy. Once thawed, add the half and half mixed with cornstarch to the thawed soup and simmer until thickened.

Regular (not lowfat) evaporated milk, or heavy cream freeze much better than half and half -the higher the fat content, the better it freezes. If you think you might freeze this Chicken and Rice Soup, then plan on using either of these alternatives.

If freezing with half and half, reheat the thawed soup very gently over low heat to help incorporate the cream back into the soup.

If freezing with half and half, add some fresh cream or softened cream cheese to improve the grainy texture.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.