Nothing warms you up quite like a bowl of comforting chicken and wild rice soup. It’s creamy, hearty, and packed with tender chicken, earthy wild rice, and flavorful vegetables. Whether you’re fighting off a cold, looking for a cozy dinner, or simply craving homemade goodness, this recipe is sure to satisfy.
This easy-to-follow recipe is made with rotisserie chicken for convenience, heavy cream for richness, and wild rice for a nutty, chewy texture. Ready in about an hour, it’s perfect for busy weeknights or weekend meal prep. Let’s dive in and make a bowl of comfort!
Why You’ll Love This Chicken and Wild Rice Soup
✔️ Creamy and Hearty – A rich, velvety texture makes this soup extra satisfying.
✔️ One-Pot Wonder – Less cleanup, more flavor!
✔️ Packed with Nutrition – Wild rice is a great source of fiber and protein.
✔️ Easy and Convenient – Rotisserie chicken cuts down prep time.
✔️ Perfect for Leftovers – Tastes even better the next day!
Ingredients for Comforting Chicken and Wild Rice Soup
Here’s what you’ll need to make this delicious homemade soup:
Main Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter | ½ cup |
| Carrots, peeled and diced | 4 large |
| Celery stalks, diced | 2-3 |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 2-3 |
| Wild rice, rinsed | 1 ½ cups |
| All-purpose flour | ⅓ cup |
| Chicken stock | 8 cups (2 quarts) |
| Dried thyme | 1 teaspoon |
| Dried sage | ½ teaspoon |
| Rotisserie chicken, shredded | 3-4 cups |
| Heavy cream | 2 cups |
| Salt and pepper | To taste |
Optional Garnishes
- Fresh parsley or thyme
- Cracked black pepper
- Grated Parmesan cheese
How to Make Chicken and Wild Rice Soup
Step 1: Prepare the Vegetables
- Peel and dice the carrots, celery, and onion.
- Mince the garlic cloves.
Step 2: Sauté the Vegetables
- In a large pot, melt the butter over medium heat.
- Add the carrots, celery, and onion, stirring occasionally. Cook for 5-7 minutes until softened.
- Stir in the garlic and cook for another 1-2 minutes until fragrant.
Step 3: Add the Wild Rice
- Stir in the wild rice, mixing well with the vegetables.
Step 4: Make the Soup Base
- Sprinkle the flour over the mixture and stir well. Cook for 2-3 minutes to remove the raw flour taste.
Step 5: Add Broth and Seasonings
- Gradually pour in the chicken stock, stirring continuously.
- Add thyme and sage, then bring the soup to a gentle boil.
- Reduce heat and simmer for 45-50 minutes, until the wild rice is tender.
Step 6: Add Chicken and Cream
- Stir in the shredded rotisserie chicken.
- Pour in the heavy cream and mix well.
- Simmer for 10-15 more minutes to let the flavors meld.
Step 7: Season and Serve
- Taste and adjust salt and pepper as needed.
- If the soup is too thick, add extra chicken stock or water.
- Ladle into bowls and garnish with fresh herbs or black pepper.
Tips for the Best Chicken and Wild Rice Soup
✔️ Use Rotisserie Chicken – It’s flavorful and saves time.
✔️ Rinse the Wild Rice – Removes excess starch and prevents it from becoming mushy.
✔️ Stir Occasionally – This helps prevent the rice from sticking to the pot.
✔️ Thicker Soup? – Let it simmer longer, or add more flour.
✔️ Lighter Version? – Swap heavy cream for half-and-half or milk.
Substitutions and Variations
🔹 Make it Dairy-Free – Use coconut milk or cashew cream instead of heavy cream.
🔹 Try Different Protein – Swap chicken for turkey or tofu for a vegetarian option.
🔹 Add More Veggies – Mushrooms, kale, or sweet potatoes make great additions.
🔹 Spice It Up – Add red pepper flakes or a dash of cayenne for heat.
How to Store and Reheat Leftovers
Refrigerator:
- Store in an airtight container for up to 4 days.
- Reheat on the stovetop over medium heat, stirring occasionally.
Freezer:
- Let the soup cool completely.
- Freeze in portioned containers for up to 3 months.
- Thaw overnight in the fridge before reheating.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~400 |
| Protein | 25g |
| Carbohydrates | 35g |
| Fat | 18g |
| Fiber | 4g |
(Values are approximate and may vary based on ingredients used.)
Frequently Asked Questions (FAQ)
1. Can I use brown rice instead of wild rice?
Yes! However, brown rice has a softer texture and may require a slightly different cooking time.
2. Can I make this soup in a slow cooker?
Absolutely! Cook on low for 6-7 hours or high for 3-4 hours, adding the heavy cream at the end.
3. How do I make this soup gluten-free?
Use gluten-free flour or skip the flour entirely and let the soup naturally thicken as it simmers.
4. Can I use raw chicken instead of rotisserie chicken?
Yes, but you’ll need to cook it separately or simmer it in the broth for at least 30 minutes before shredding.
5. What can I serve with this soup?
Try it with crusty bread, garlic knots, or a simple side salad for a complete meal.
6. How do I prevent the soup from getting too thick?
Wild rice absorbs liquid over time. Simply add more broth or water when reheating.
Final Thoughts: Cozy Up with a Bowl of Comfort
Now that you know how to make the ultimate comforting chicken and wild rice soup, it’s time to bring warmth to your kitchen! Whether you’re enjoying it fresh, storing it for later, or sharing it with loved ones, this creamy, flavorful soup is a surefire hit.
Ready to cook? Gather your ingredients and let the cozy aromas fill your home!
Print
Comforting Chicken and Wild Rice Soup Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
Description
This comforting chicken and wild rice soup is rich, creamy, and packed with flavor. Tender shredded chicken, earthy wild rice, and a velvety broth make this the perfect cozy meal for chilly days. Made with simple ingredients like rotisserie chicken, fresh vegetables, and aromatic herbs, this one-pot soup is easy to prepare and tastes even better the next day!
Ingredients
- ½ cup unsalted butter
- 4 large carrots, peeled and diced
- 2–3 celery stalks, diced
- 1 medium yellow onion, diced
- 2–3 cloves garlic, minced
- 1 ½ cups wild rice, rinsed and drained
- ⅓ cup all-purpose flour
- 8 cups chicken stock (2 quarts)
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 rotisserie chicken, shredded (about 3–4 cups)
- 2 cups heavy cream
- Salt and pepper to taste
Optional Garnishes:
- Fresh parsley or thyme
- Cracked black pepper
- Grated Parmesan cheese
Instructions
-
Prepare the Vegetables:
- Peel and dice the carrots.
- Dice the celery and onion.
- Mince the garlic cloves.
-
Sauté the Vegetables:
- In a large pot, melt the butter over medium heat.
- Add the diced carrots, celery, and onion. Sauté for 5-7 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
-
Add the Wild Rice:
- Stir in the wild rice, ensuring it is well mixed with the sautéed vegetables.
-
Make the Soup Base:
- Sprinkle the flour over the mixture, stirring well to coat everything evenly.
- Cook for 2-3 minutes to remove the raw flour taste.
-
Add Broth and Seasonings:
- Gradually pour in the chicken stock while stirring continuously to prevent lumps.
- Add the dried thyme and sage. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for 45-50 minutes, or until the wild rice is tender.
-
Add Chicken and Cream:
- Stir in the shredded rotisserie chicken.
- Pour in the heavy cream and mix well.
- Continue to simmer the soup for another 10-15 minutes, allowing the flavors to meld together.
-
Season and Serve:
- Taste the soup and season with salt and pepper as needed.
- If the soup is too thick, add more chicken stock or water to reach your desired consistency.
- Ladle the hot soup into bowls and serve warm, garnished with fresh herbs or cracked black pepper.
Notes
- For a Thicker Soup: Let it simmer longer, or add an extra tablespoon of flour.
- For a Lighter Version: Swap heavy cream for half-and-half or whole milk.
- Gluten-Free Option: Use gluten-free flour or skip the flour entirely.
- Make it Dairy-Free: Use coconut milk or cashew cream instead of heavy cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American