Chicken And Wild Rice Soup – Do you have a recipe that just feels like a hug in a bowl? For me, that’s this Chicken and Wild Rice Soup. It started on a random Tuesday when I was feeling kind of blah. You know the kind of day where the weather is just gray enough to sap your energy, but not dramatic enough for a storm to make it interesting? I needed something cozy, fast.
I remembered a soup my mom used to make—something with wild rice and chicken—but the details were fuzzy. So, I improvised. I pulled out some leftover chicken, a bag of wild rice I bought forever ago because it seemed fancy, and a bunch of veggies hanging out in my fridge.
I won’t lie—there were a few moments where I thought, “What if this just tastes… meh?” But when that first spoonful hit, it was like everything clicked. The chewy rice, the creamy broth, and the hint of rosemary reminded me of sitting at my mom’s kitchen table, wrapped in a quilt and feeling safe. This soup isn’t just food—it’s a mood, a memory, and honestly, a lifesaver on busy nights.
Why You’ll Love This Chicken And Wild Rice Soup Recipe?
- Pure comfort food: This soup warms you up from the inside out. It’s perfect for chilly evenings or when you just need a little extra love in your life.
- Simple but satisfying: With wild rice, chicken, and veggies, it feels hearty but not heavy.
- Meal prep hero: It stores and reheats beautifully, so it’s great for lunches or lazy dinners later in the week.
- Customizable: Don’t like mushrooms? Leave them out. Want extra spinach? Toss it in. This soup works with you.
Ingredient Notes:
Here’s what makes this Chicken and Wild Rice Soup so special:
- Wild Rice: This isn’t your average rice. It’s nutty, chewy, and brings a rustic vibe to the soup.
- Chicken: I usually use boneless, skinless chicken breasts, but honestly, any leftover chicken will work. Rotisserie chicken is a lifesaver here.
- Carrots, Celery, and Onion: The holy trinity of soup-making. These veggies build the foundation of flavor.
- Mushrooms: They add an earthy depth that makes the soup feel a little fancy (but not too fancy).
- Rosemary and Bay Leaves: These herbs are like the background music that ties everything together.
- Half and Half: Creamy but not too heavy—it gives the soup that velvety texture you’ll love.
- Spinach: Adds a pop of green and makes the whole dish feel just a tiny bit healthier.
How To Make Chicken And Wild Rice Soup?
Let’s make this soup together—it’s easier than you think.
- Sauté the Veggies
Start with a splash of olive oil in a big pot. Add the diced onions, carrots, and celery, and let them cook for about five minutes. They should be soft, maybe even a little golden. Then add the garlic—just a minute or so, enough to make your kitchen smell amazing. - Make the Base
Sprinkle the flour over the veggies and stir until it looks like everything’s wearing a light dusting of snow. Slowly pour in the chicken broth, stirring constantly to avoid lumps. This is where the soup starts to look like soup. - Add the Wild Rice and Flavorings
Toss in the wild rice, mushrooms, rosemary, bay leaves, salt, and pepper. Stir it all together and bring it to a gentle boil. Then turn the heat down, cover the pot, and let it simmer for about 45 minutes. Stir every now and then so the rice doesn’t stick to the bottom (because no one wants that). - Cook the Chicken
After 45 minutes, add the cubed chicken. Stir it in, cover the pot again, and let it simmer for another 5 minutes, or until the chicken is cooked through. - Finish with Spinach and Cream
Stir in the spinach and half and half. Let it cook for a couple more minutes until the spinach wilts and the soup looks creamy and dreamy. If it’s too thick, add a little extra broth or half and half. If it’s too thin, simmer it uncovered for a bit longer. - Serve and Savor
Ladle the soup into bowls and top with a sprinkle of fresh rosemary or a crack of black pepper. Pair it with crusty bread or crackers, and you’re set.
Storage Options:
This soup is just as good (if not better) the next day.
- Refrigerator: Cool the soup completely, then store it in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth if it thickens.
- Freezer: Freeze it in portions for up to 3 months, but skip the half and half until you reheat it to keep the texture perfect.
Variations and Substitutions:
Want to mix things up? Here are some ideas:
Want To Save This Recipe?
- Dairy-Free: Use coconut milk or a plant-based creamer instead of half and half.
- Protein Swap: Turkey, tofu, or even chickpeas work beautifully here.
- Extra Veggies: Add kale, zucchini, or sweet corn for more texture and color.
- Different Herbs: Thyme or sage can step in if you don’t have rosemary.
What to Serve with Chicken And Wild Rice Soup?
This soup is great on its own, but pairing it with the right side can make it feel even more special:
- Crusty Bread: Because dipping bread into creamy soup is life.
- Green Salad: A light, tangy salad adds a nice contrast to the richness.
- Cheddar Biscuits: Soft, buttery, and perfect for soaking up every last drop of broth.
Frequently Asked Questions:
Can I use regular rice instead of wild rice?
Sure! Just keep in mind that regular rice cooks faster and might not have the same chewy texture.
How can I make this soup thicker?
Mash a few of the cooked veggies right in the pot, or add a little more flour when making the base.
Can I make this ahead of time?
Absolutely! It’s one of those soups that tastes even better the next day as the flavors meld together.
So there it is—Chicken and Wild Rice Soup that’s cozy, hearty, and perfect for pretty much any occasion. What’s your favorite way to customize it? Let me know—I’d love to hear your ideas!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken And Wild Rice Soup
Ingredients
- 2 tablespoons Olive Oil
- 1 Medium Onion diced
- 3 Carrots peeled and diced
- 2 Celery Ribs diced
- 4 Cloves Garlic minced
- 1/4 cup All-Purpose Flour
- 6 cups Chicken Broth
- 1 cup Mushrooms diced
- 1 1/2 tablespoons Fresh Rosemary finely chopped
- 2 Bay Leaves
- 1 teaspoon Salt plus more to taste
- 1/2 teaspoon Black Pepper plus more to taste
- 1 cup Wild Rice
- 1 1/2 pounds Boneless Skinless Chicken Breasts cut into 1-inch cubes
- 1 cup Half and Half plus more to taste
- 2 cups Fresh Spinach chopped
Instructions
Prepare the Vegetables
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery, and cook for approximately 5 minutes, stirring occasionally, until the vegetables are tender and aromatic. Add the minced garlic and cook for an additional minute.
Create the Soup Base
- Sprinkle the flour over the sautéed vegetables, stirring to coat evenly. Gradually pour in the chicken broth while stirring constantly to ensure a smooth consistency. Increase the heat to medium-high and bring the mixture to a gentle boil.
Incorporate the Rice and Seasonings
- Stir in the wild rice, mushrooms, rosemary, bay leaves, salt, and pepper. Reduce the heat to a low simmer, cover the pot, and allow the soup to cook for approximately 45 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
Cook the Chicken
- Add the cubed chicken to the pot, stirring to combine. Cover and continue to simmer for an additional 5 minutes, or until the chicken is fully cooked.
Add Spinach and Cream
- Stir in the fresh spinach and half and half. Cook for 2–3 minutes, allowing the spinach to wilt slightly and the soup to reach your desired level of creaminess. Adjust the seasoning with additional salt and pepper if needed.
Serve
- Remove the bay leaves before serving. Ladle the soup into bowls and garnish with fresh rosemary or a crack of black pepper if desired. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
