Amazing Chicken Wild Rice Soup In 50 Minutes

Chicken wild rice soup has always felt like a warm hug in a bowl to me, especially on those crisp autumn evenings. I remember my mom making a big pot of this soup whenever we had a chilly day, and the aroma of savory herbs, tender chicken, and earthy wild rice filling our home was pure magic. It’s more than just a meal; it’s a memory. This easy chicken and wild rice soup recipe is my version of that comforting classic, perfect for creating your own cozy moments. Let’s get cooking!

Why You’ll Love This Chicken Wild Rice Soup

This isn’t just any soup; it’s a bowl full of comfort and goodness you’ll adore!

• Incredibly rich and savory flavor that satisfies every craving.
• So quick to prepare, making it perfect for busy weeknights.
• Packed with wholesome ingredients for a nourishing meal.
• A budget-friendly option that feels luxurious.
• This creamy chicken wild rice soup is a guaranteed hit with the whole family.
• It’s a fantastic way to enjoy a hearty, homemade meal without much fuss.
• You’ll find yourself coming back to this creamy chicken wild rice soup again and again.

Chicken Wild Rice Soup Ingredients

Gathering these simple chicken wild rice soup ingredients is the first step to a truly comforting meal. I love how easily they come together to create something so special.

• 1 1/2 tablespoons olive oil – this forms the base for sautéing our veggies
• 1/2 cup onion, diced – essential for building flavor
• 1/2 cup celery stalk, diced – adds a subtle crunch and aroma
• 1/2 cup carrots, thinly sliced – for a touch of sweetness and color
• 2 cloves garlic, minced – because garlic makes everything better!
• 1/2 tablespoon fresh thyme, chopped – brings an earthy, herbaceous note
• 2 sprigs rosemary – adds a fragrant, pine-like depth
• Salt and pepper to taste – to season perfectly
• 1 teaspoon cayenne pepper (optional) – for a gentle warmth
• 5 cups chicken stock – the flavorful liquid base of our soup
• 1/2 cup wild rice mix (Lundberg’s Wild Blend recommended) – the star that gives our soup its signature texture and nutty flavor
• 1 1/2 cups cooked and shredded chicken (rotisserie chicken works well) – for that hearty, savory protein boost
• 2 tablespoons cornstarch – mixed with a little stock to create our thickening slurry
• 1/4 cup heavy cream – for that irresistible creamy finish
• 1 tablespoon lemon juice – a bright touch to balance the richness

How to Make Chicken Wild Rice Soup

Making this homemade chicken wild rice soup is surprisingly straightforward, and the aroma that fills your kitchen as it cooks is pure comfort. Follow these steps for a delicious, hearty meal.

1. Step 1: Get your Dutch oven or a large pot ready and heat 1 1/2 tablespoons olive oil over medium-high heat. Once the oil is shimmering, add your diced onion, celery, and sliced carrots. Sauté these veggies for about 5 minutes until they start to soften and smell wonderful.
2. Step 2: Now, stir in the minced garlic, chopped fresh thyme, and rosemary sprigs. Cook for another 30–60 seconds until you can really smell those fragrant herbs. Season generously with salt, pepper, and if you’re looking for a little kick, add the cayenne pepper now.
3. Step 3: Pour in the 5 cups chicken stock, making sure to reserve a splash for later. Use your spoon to scrape up any tasty browned bits stuck to the bottom of the pot – that’s where a lot of flavor hides!
4. Step 4: Add the 1/2 cup wild rice mix and the 1 1/2 cups shredded chicken to the pot. Bring the liquid to a gentle boil, then reduce the heat to medium-low. Cover and let it simmer for 40–50 minutes, stirring now and then, until the wild rice is perfectly tender and has a satisfying chew. This is where the magic of this homemade chicken wild rice soup really starts to happen.
5. Step 5: While the soup is simmering away, prepare your thickening slurry. In a small bowl, whisk together the reserved splash of chicken stock with the 2 tablespoons cornstarch until it’s completely smooth and there are no lumps.
6. Step 6: Stir the cornstarch slurry and the 1/4 cup heavy cream into the soup. Let it simmer gently for another 3–5 minutes, stirring constantly, until the soup thickens to a lovely, glossy consistency that coats the back of your spoon. You want it just right for that creamy chicken wild rice soup texture.
7. Step 7: Remove the pot from the heat and stir in the 1 tablespoon lemon juice. This brightens everything up beautifully. Taste your creation and adjust the seasoning with more salt, pepper, or a touch more lemon juice if you think it needs it. Enjoying this homemade chicken wild rice soup is the best part!

Pro Tips for the Best Chicken Wild Rice Soup

Want to elevate your homemade chicken wild rice soup from good to absolutely unforgettable? I’ve picked up a few tricks over the years that make all the difference. These tips will help you achieve that perfect texture and flavor every single time.

• Use a mix of wild rice for varied texture and nutty flavor; Lundberg’s Wild Blend is my go-to.
• Don’t overcook the wild rice; it should have a slight chew, not be mushy.
• Shredding rotisserie chicken is a fantastic shortcut for tender, flavorful chicken.
• Taste and adjust seasonings at the end, especially after adding the cream and lemon juice.

What’s the secret to perfect Chicken Wild Rice Soup?

The real secret to a truly perfect chicken wild rice soup is building layers of flavor. Sautéing the mirepoix (onion, celery, carrots) until softened, using fresh herbs, and deglazing the pot with chicken stock are crucial steps for the best chicken wild rice soup. For more flavor-building techniques, check out these sauces and marinades.

Can I make Chicken Wild Rice Soup ahead of time?

Yes, you absolutely can! To do so, cook the soup until the rice is tender but not fully done, then cool and refrigerate. When you’re ready to serve, reheat the soup and finish it with the cream and cornstarch slurry. This prevents the rice from becoming mushy.

How do I avoid common mistakes with Chicken Wild Rice Soup?

A common pitfall is overcooking the wild rice, which can make it mushy. Also, avoid adding the cream and cornstarch slurry too early, as it can cause the soup to become too thick or separate. Stirring gently and tasting as you go prevents these issues. Learning about proper cooking techniques can help avoid these common mistakes.

Best Ways to Serve Chicken Wild Rice Soup

This hearty soup is a meal in itself, but I love pairing it with a few simple things that really make it shine. Serving it warm, right after you’ve added that touch of lemon and cream, is key to enjoying its full flavor. It’s a wonderfully savory chicken wild rice soup that pairs beautifully with a crusty baguette for dipping. You could also serve it alongside a light green salad with a simple vinaigrette to add a fresh contrast to the richness of the soup. Honestly, a warm bowl of this chicken soup with wild rice is pure comfort, no matter how you serve it. For other great dinner ideas, explore these dinner recipes.

Nutrition Facts for Chicken Wild Rice Soup

This nourishing chicken wild rice soup is a wholesome choice for a satisfying meal. Here’s a breakdown of the key nutritional information per serving, helping you understand what makes this soup so good.

• Calories: 268 kcal
• Fat: 12 g
• Saturated Fat: 4 g
• Protein: 16 g
• Carbohydrates: 23 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 331 mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Chicken Wild Rice Soup

One of the best things about this hearty chicken and wild rice stew is how well it stores, making it perfect for meal prep or leftovers. Once cooked, let the soup cool completely to room temperature before transferring it to airtight containers. For refrigerator storage, it will keep well for about 3 to 4 days. If you plan to freeze it, ensure it’s in freezer-safe containers or bags, and it can be stored for up to 3 months. When you’re ready to enjoy this delicious chicken wild rice soup again, you have a couple of reheating options.

For a quick thaw and reheat, you can place a refrigerated portion in a saucepan over medium-low heat, stirring occasionally until heated through. If reheating from frozen, it’s best to thaw it in the refrigerator overnight first. Alternatively, you can reheat directly from frozen in a saucepan, but it will take longer and you might need to add a splash of chicken stock or water to loosen it up and achieve the right consistency. Some people prefer to freeze the soup base (without the cream and cornstarch slurry) and add those components when reheating for the freshest flavor. For more meal prep ideas, check out these last recipes.

Frequently Asked Questions About Chicken Wild Rice Soup

What makes this Chicken Wild Rice Soup so creamy?

The creaminess in this chicken wild rice soup comes from a combination of ingredients. We use a touch of heavy cream at the end for richness, but the real magic happens with the cornstarch slurry. It creates a wonderfully smooth, glossy texture that coats every spoonful, making it a truly satisfying and creamy chicken wild rice soup.

Can I make this an easy chicken wild rice soup without the cream?

Absolutely! You can easily make this an easy chicken wild rice soup dairy-free or lighter by omitting the heavy cream. The cornstarch slurry will still provide a lovely thickness. For an even richer, creamier dairy-free option, try using full-fat coconut milk instead of heavy cream. It adds a subtle sweetness and fantastic texture.

What kind of rice is best for Chicken Wild Rice Soup?

While you can use 100% wild rice, I find a wild rice blend, like Lundberg’s Wild Blend, gives the best results for this chicken wild rice soup. Blends often contain different types of wild rice and sometimes other grains like brown rice or red rice, which cook at slightly different rates. This creates a more interesting texture and a richer, nuttier flavor profile that truly enhances the soup. For more information on grains, you can explore resources on whole grains and health.

Is this Chicken Wild Rice Soup healthy?

Yes, this chicken wild rice soup is packed with lean protein from the chicken, fiber from the wild rice and vegetables, and essential nutrients. It’s a well-balanced meal that can definitely be considered healthy. You can also boost the health factor by using low-sodium chicken stock and adding extra vegetables like peas or mushrooms. For other healthy options, consider these carnivore diet recipes.

Variations of Chicken Wild Rice Soup You Can Try

Once you’ve mastered the basic recipe, you can have a lot of fun playing with this chicken wild rice soup! I love experimenting with different additions to create new flavor profiles and cater to various dietary needs. Here are a few ideas to get you started on your culinary adventure.

• Hearty Chicken and Vegetable Boost: For an even heartier chicken wild rice soup, add extra vegetables like frozen peas, corn, or chopped broccoli florets during the last 15 minutes of simmering. You could also add a can of drained cannellini beans for extra protein and fiber.
• Slow Cooker Method: To make this chicken and wild rice soup in a slow cooker, combine all ingredients except the cream and cornstarch slurry in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the slurry and cream during the last 30 minutes of cooking. For similar slow cooker recipes, check out this honey lime chicken crockpot recipe.
• Spicy Kick: If you enjoy a little heat, increase the cayenne pepper, or add a pinch of red pepper flakes along with the garlic and herbs in Step 2. This adds a wonderful warmth to the soup, making it a truly savory chicken wild rice soup.
• Gluten-Free and Dairy-Free: For a gluten-free version, ensure your chicken stock is certified gluten-free and stick with the cornstarch slurry for thickening. To make it dairy-free, substitute the heavy cream with full-fat coconut milk or omit it entirely, relying solely on the cornstarch for that lovely creamy texture.

Amazing Chicken Wild Rice Soup In 50 Minutes

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• Author: basmer1517
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A cozy, creamy one-pot Chicken and Wild Rice Soup loaded with tender shredded chicken, carrots, celery, onions, and fresh herbs. This comforting soup is perfect for weeknight dinners or a chilly evening.

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Ingredients

Scale 1x2x3x

• 1 1/2 tablespoon olive oil
• 1/2 cup onion, diced
• 1/2 cup celery stalk, diced
• 1/2 cup carrots, thinly sliced
• 2 cloves garlic, minced
• 1/2 tablespoon fresh thyme, chopped
• 2 sprigs rosemary
• Salt and pepper to taste
• 1 teaspoon cayenne pepper (optional)
• 5 cups chicken stock
• 1/2 cup wild rice mix (Lundberg’s Wild Blend recommended)
• 1 1/2 cups cooked and shredded chicken (rotisserie chicken works well)
• 2 tablespoons cornstarch
• 1/4 cup heavy cream
• 1 tablespoon lemon juice

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Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add onion, celery, and carrots; sauté for about 5 minutes until slightly softened.
2. Stir in garlic, thyme, and rosemary; cook for 30–60 seconds until fragrant. Season with salt, pepper, and cayenne if using.
3. Pour in the chicken stock, reserving a splash for the slurry. Scrape up any browned bits from the bottom of the pot.
4. Add the wild rice mix and shredded chicken to the pot. Bring the soup to a gentle boil, then reduce the heat to medium-low and simmer for 40–50 minutes, stirring occasionally, until the wild rice is tender and chewy.
5. While the soup simmers, whisk the reserved chicken stock with the cornstarch until smooth.
6. Stir the cornstarch slurry and heavy cream into the soup. Simmer for another 3–5 minutes, stirring, until the soup has thickened slightly and has a glossy appearance. Add the slurry gradually, stopping when the soup just coats the spoon.
7. Remove the pot from the heat and stir in the lemon juice. Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.
8. Serve the chicken and wild rice soup warm, with crusty bread if you like. If the soup thickens upon standing, you can loosen it with a splash of warm stock.

Notes

• To make this chicken and wild rice soup dairy-free, use olive oil and full-fat coconut milk instead of heavy cream, or omit the cream and rely on the cornstarch slurry for thickening.
• For a gluten-free version, ensure your chicken stock is certified gluten-free and use cornstarch as the thickener.
• If your wild rice is still firm after the simmering time, continue to simmer for another 5–10 minutes, adding a splash of stock if needed. Keep in mind that wild rice blends may cook faster than 100% wild rice.
• For best results when freezing, freeze the chicken and wild rice soup before adding the cream and cornstarch. Thaw overnight, reheat, then add the slurry and cream and simmer for 5 minutes to finish.
• You can make this chicken and wild rice soup ahead of time. Cook the soup without the cream and slurry, slightly undercooking the rice. Cool and refrigerate. When ready to serve, reheat the soup, then add the slurry and cream and simmer to thicken. Alternatively, cook the rice separately and stir it in when serving to prevent over-thickening in the refrigerator.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: One-Pot
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 268 kcal
• Sugar: 5 g
• Sodium: 331 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 2 g
• Protein: 16 g
• Cholesterol: 43 mg

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