Chicken and wild rice soup is the ultimate comfort food, brimming with flavor, texture, and wholesome ingredients for a satisfying meal on chilly days.
This hearty soup pairs tender chicken with earthy mushrooms, nutty wild rice, and aromatic herbs, creating a cozy bowl that nourishes and delights with every spoonful.
Key Ingredients in Chicken and Wild Rice Soup
- Chicken breasts (bone-in, skin-on) – Adds depth and richness to the broth while delivering juicy, tender shreds of meat.
- Wild rice blend – A hearty, nutty grain that holds its texture and adds a rustic, chewy bite.
- Cremini mushrooms – Bring a deep, savory umami flavor that elevates the soup’s comforting base.
- Sweet onion – Softens and melts into the broth, adding gentle sweetness and aromatic backbone.
- Carrots and celery – Classic soup veggies that add color, nutrition, and textural balance.
- Fresh thyme and bay leaf – Infuse the soup with subtle herbal notes that round out its savory profile.
- Chicken stock – The soul of the soup, offering a rich and flavorful foundation for every ingredient to shine.
How to Make Chicken and Wild Rice Soup
Start by sautéing mushrooms, onions, carrots, and celery in butter until tender and aromatic. Add garlic and fresh thyme for a boost of flavor.
Next, nestle in bone-in chicken breasts, pour in rich chicken stock, stir in the wild rice blend, and tuck in a bay leaf. Simmer gently until the chicken is tender and the rice is fully cooked.
Remove the chicken, shred it, and return it to the pot along with freshly chopped parsley. Adjust seasoning and ladle into bowls for the coziest meal of the season.
Cozy Up with These Tips & Tricks
For the richest flavor, use bone-in, skin-on chicken breasts—they create a homemade broth as the soup simmers. Letting the soup rest for a few minutes before serving allows the flavors to deepen even further.
Short on time? Swap in shredded rotisserie chicken and simmer the soup just until the rice is tender. Want it creamy? Stir in a splash of heavy cream or coconut milk at the end for added indulgence.
Feel free to customize the veggies—chopped kale, spinach, or even butternut squash make great seasonal additions. For a smokier flavor twist, try adding a dash of smoked paprika or a chopped chipotle pepper in adobo.
Storing Chicken and Wild Rice Soup Without Losing the Magic
Let the soup cool completely before transferring it to airtight containers. It keeps beautifully in the refrigerator for up to 4 days and actually tastes better the next day as the flavors meld.
To freeze, portion into freezer-safe containers, leaving room for expansion. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the rice absorbs too much liquid during storage.
Avoid overcooking when reheating to keep the rice from becoming mushy—gentle simmering does the trick for reviving this comforting classic.
Chicken and Wild Rice Soup
Ingredients
- 1 bay leaf
- 2 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 1 sweet onion diced
- 6 cups chicken stock
- 2 tablespoons chopped fresh parsley leaves
- 2 ribs celery diced
- 1 cup wild rice blend
- Kosher salt and freshly ground black pepper to taste
- 3 cloves garlic minced
- 2 carrots peeled and diced
- 2 bone-in skin-on chicken breasts
- 8 ounces cremini mushrooms sliced
Instructions
- In a Dutch oven or large stockpot set over medium heat, melt the butter. Incorporate the mushrooms, celery, onion, and carrots, and sauté the mixture, stirring occasionally, until softened, approximately 8 to 10 minutes. Blend in the garlic and thyme, continuing to cook until aromatic, around 1 minute. Add the chicken breasts, chicken stock, wild rice, bay leaf, along with 1 teaspoon of kosher salt and 1/2 teaspoon of ground black pepper. Elevate the mixture to a boil, then reduce the heat to low and cover. Allow it to simmer gently until the chicken is fully cooked and the rice has achieved a tender consistency, which should take between 35 and 45 minutes. Remove the chicken and set it aside until cool enough to handle. Discard the skin and bones, and dice the meat into bite-sized pieces. Return the chicken to the pot, incorporate the parsley, and adjust the seasoning with additional salt and pepper as needed. Serve hot.
