Homemade Chicken & Wild Rice Soup

introduction

This soup warms your hands and heart. It uses simple food you can find in any shop. You can make it on a week night or for a small crowd. For a richer twist, try a creamy mushroom version that shares some ideas.

why make this recipe

This soup feels like home. It fills you up with good protein and grains. It uses few hard steps and saves well. If you need a quiet meal, this soup works. You can pair it with simple bread or a light salad like other warm bowls such as comforting chicken soup with potatoes.

how to make Homemade Chicken & Wild Rice Soup

We build the soup in one pot for less mess. First, cook the soft veggies in oil. Then add rice and broth and cook the rice until it feels soft. Stir in cooked chicken and cream last so the soup stays smooth. For a method that lifts flavors, see a similar step list in this chicken pot pie soup recipe.

Ingredients :

• 1 lb chicken breast, cooked and shredded
• 1 cup wild rice, uncooked
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

You can swap or add items like mushrooms or peas. See a related mix in chicken pot pie soup for more ideas.

Directions :

1. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; cook until softened.
2. Stir in garlic and thyme; cook for another minute.
3. Add chicken broth and wild rice. Bring to a boil, then reduce heat and let simmer for about 45 minutes, or until rice is tender.
4. Add shredded chicken and heavy cream to the pot. Stir and season with salt and pepper.
5. Let it simmer for an additional 5-10 minutes before serving.

   

how to serve Homemade Chicken & Wild Rice Soup

Serve hot in a bowl. Add a spoon of cream on top if you like. Sprinkle fresh parsley or a little black pepper. Give a side of crusty bread or a plain roll. You can also top with a few toasted almonds for crunch.

how to store Homemade Chicken & Wild Rice Soup

Let the soup cool to room temp for no more than 2 hours. Put it in a clean, tight container. Store in the fridge for up to 3 days. For longer keep, freeze in a safe container for up to 3 months. Thaw in the fridge overnight and warm on low heat.

tips to make Homemade Chicken & Wild Rice Soup

• Use cooked or rotisserie chicken to save time.
• Stir while you add cream so the soup stays smooth.
• If the soup is too thick, add a little more broth or water.
• Taste and add salt at the end.
• For a spicy hint, add a small pinch of cayenne.
  For other creamy ideas, look at this creamy chicken enchilada soup.

variation (if any)

• Make it with brown rice if you do not have wild rice.
• Use milk or half-and-half instead of heavy cream for a lighter dish.
• Add mushrooms or frozen peas in the last 10 minutes of cooking.
• Make a vegetarian version: swap chicken for white beans and use vegetable broth.

FAQs

Q: Can I use cooked rice instead of uncooked wild rice?
A: Yes. Add cooked rice in the last 10 minutes so it does not get soft and fall apart.

Q: Can I use leftover turkey instead of chicken?
A: Yes. Use the same amount and add it at the end with the cream.

Q: How can I make the soup less creamy?
A: Use milk or extra broth instead of heavy cream. Do not add all cream at once; add a little and taste.

Q: Do I need to rinse wild rice before cooking?
A: You can rinse it to remove dust. It is not a must, but it helps the grain cook clean.

Q: Can I cook this in a slow cooker?
A: Yes. Add the rice with broth and cook low for 4–6 hours. Add cream and chicken in the last 30 minutes.

Conclusion

For another creamy take on chicken and wild rice, see this detailed guide: Creamy Chicken and Wild Rice Soup – Cooking Classy.

Homemade Chicken & Wild Rice Soup

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• Author: olivia
• Total Time: 70 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting and hearty soup made with chicken, wild rice, and vegetables, perfect for a weeknight dinner or a small gathering.

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Ingredients

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• 1 lb chicken breast, cooked and shredded
• 1 cup wild rice, uncooked
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

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Instructions

1. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; cook until softened.
2. Stir in garlic and thyme; cook for another minute.
3. Add chicken broth and wild rice. Bring to a boil, then reduce heat and let simmer for about 45 minutes, or until rice is tender.
4. Add shredded chicken and heavy cream to the pot. Stir and season with salt and pepper.
5. Let it simmer for an additional 5-10 minutes before serving.

Notes

For a creamier texture, stir while adding cream. Use rotisserie chicken to save time. Adjust thickness with broth or water as needed.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 4g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 80mg