Chicken and Wild Rice Soup – Cozy, Hearty, and Easy

There are nights when all you want is a warm bowl that tastes like home. Chicken and wild rice soup delivers that comfort with simple ingredients and familiar flavors. It’s rich but not heavy, creamy without feeling fussy, and full of texture from the rice and vegetables.

This version uses everyday staples and a few smart techniques to build deep flavor in under an hour. Whether you’re feeding a crowd or stocking the fridge for the week, this is a reliable, repeatable recipe you’ll turn to again and again.

Why This Recipe Works

• Layered flavor: Browning the chicken and sautéing the aromatics builds a savory base, so the soup tastes slow-cooked even on a weeknight.
• Wild rice texture: Wild rice holds its bite and doesn’t turn mushy, giving the soup a pleasant chew and nutty flavor.
• Creamy but balanced: A small amount of cream (or half-and-half) adds body without overwhelming the broth or weighing you down.
• Make-ahead friendly: The soup thickens as it rests and tastes even better the next day, making it great for meal prep.
• Flexible: Swap in rotisserie chicken, use leftover turkey, or tweak the vegetables to match what you have.

Ingredients

• 2 tablespoons olive oil or unsalted butter
• 1 to 1.25 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup uncooked wild rice (or a wild rice blend)
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1 bay leaf
• 1 teaspoon poultry seasoning (optional, but adds depth)
• 1/2 to 3/4 cup heavy cream or half-and-half
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1 tablespoon lemon juice, or to taste
• Optional: 1 cup sliced mushrooms for extra earthiness

Instructions

1. Season and sear the chicken: Pat the chicken dry and season with salt and pepper. Heat the oil or butter in a large pot over medium-high.

   Add the chicken and cook until lightly browned, 4–6 minutes. Remove to a plate. It doesn’t need to be fully cooked yet.
2. Sauté the aromatics: In the same pot, add onion, carrots, and celery.

   Cook over medium heat, stirring, until softened and lightly golden, 5–7 minutes. Add garlic (and mushrooms if using) and cook 1 minute until fragrant.

3. Toast the rice and add seasonings: Stir in the wild rice and cook 1 minute to lightly toast. Add thyme, bay leaf, and poultry seasoning.

   Stir to coat the grains and vegetables with the aromatics and fat.

4. Simmer: Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Return the chicken and any juices to the pot. Bring to a boil, then reduce heat to a gentle simmer.

   Cover partially and cook, stirring occasionally, until the wild rice is tender and some grains have burst, 40–50 minutes.
5. Finish and adjust: Stir in the cream, parsley, and lemon juice. Simmer 2–3 minutes to warm through. Taste and adjust with more salt, pepper, or lemon as needed.
6. Serve: Ladle into bowls and garnish with more parsley.

   Add a crack of black pepper on top for a restaurant-style finish.

Keeping It Fresh

• Storage: Cool the soup to room temperature, then store in airtight containers in the fridge for up to 4 days.
• It thickens as it sits: Wild rice absorbs liquid over time. When reheating, stir in a splash of broth or water to loosen the texture.
• Freezing tips: For best results, freeze without the cream. Reheat gently and add cream just before serving.

  It keeps well in the freezer for up to 3 months.

• Reheat gently: Warm over medium-low heat on the stove, stirring now and then. Avoid a hard boil after adding cream to prevent separation.

Benefits of This Recipe

• Nutritious and filling: Wild rice offers fiber and minerals, while chicken adds protein to keep you satisfied.
• Budget-friendly: Uses simple pantry items and a modest amount of chicken to feed several people.
• Family-approved: Mild flavors, creamy texture, and familiar vegetables make it easy for all ages to enjoy.
• Great for leftovers: The flavor deepens by the next day, making it ideal for lunches and quick dinners.
• Customizable: Dairy-free, gluten-free, and vegetarian adaptations are simple and tasty.

What Not to Do

• Don’t rush the simmer: Wild rice needs time to open up and soften. Cutting the cook time short leads to tough, chewy grains.
• Don’t boil after adding cream: High heat can cause the soup to split.

  Keep it at a gentle simmer at the end.

• Don’t overcrowd the chicken: If you’re browning it in batches, give it space so it caramelizes instead of steaming.
• Don’t skip seasoning at the end: A squeeze of lemon and a final pinch of salt wake up the whole pot.
• Don’t use quick-cook rice: It will turn mushy and won’t deliver the signature texture of this soup.

Alternatives

• Rotisserie shortcut: Skip the searing step and add 3 cups shredded rotisserie chicken during the last 10 minutes of simmering.
• Dairy-free: Swap the cream for full-fat coconut milk or a splash of unsweetened cashew cream. The flavor stays rich and comforting.
• Gluten-free: The soup is naturally gluten-free if your broth is certified GF. No flour needed to thicken.
• Vegetarian: Use vegetable broth and replace chicken with cannellini beans or diced mushrooms.

  Add a dash of soy sauce or tamari for umami.

• Herb swap: Try rosemary and sage instead of thyme for a cozier, holiday-style profile.
• Extra veggies: Stir in chopped kale or spinach in the last 3 minutes for color and nutrients.

FAQ

Can I use a wild rice blend instead of pure wild rice?

Yes. A blend works well and often cooks a bit faster. Check the package timing and start checking for doneness around 35 minutes.

What if my soup gets too thick?

Add warm chicken broth or water, a little at a time, until it reaches your desired texture.

Taste and adjust salt afterward.

Can I make this in a slow cooker?

Yes. Add everything except the cream, parsley, and lemon to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours, until the wild rice is tender. Stir in cream, parsley, and lemon at the end.

How do I keep the chicken from drying out?

Use thighs for more forgiveness, or add pre-cooked shredded chicken during the last 10 minutes.

Avoid overcooking at a rolling boil.

Is there a way to make it lighter?

Use half-and-half or evaporated milk instead of heavy cream, or skip the dairy and finish with an extra splash of lemon for brightness.

Can I add noodles instead of rice?

You can, but the character of the soup changes. If using noodles, cook them separately and stir in at the end to prevent them from getting soggy.

What’s the best broth to use?

Low-sodium chicken broth or stock gives you control over salt and a cleaner flavor. If you have homemade stock, even better.

Final Thoughts

Chicken and wild rice soup is cozy cooking at its best: simple steps, honest ingredients, and a bowl that feels nourishing and satisfying.

Once you make it a couple of times, it becomes second nature to tweak the herbs, add extra veggies, or use leftover chicken. Keep it gentle on the heat, season with intention, and let the rice do its thing. You’ll end up with a pot of soup that’s generous, flavorful, and ready for any chilly evening.