So creamy and comforting, this chicken and wild rice soup is perfect for chilly autumn days or frosty winter evenings. It’s thick and hearty—almost stew-like—but still spoonable, making it ideal for dipping crusty bread or serving alongside a simple salad. Leftovers taste even better after a day in the fridge; if it thickens too much, thin it with a bit more broth before reheating.
Tips for the Best Chicken Wild Rice Soup
Slow, steady cooking is the secret. Simmering the soup for about an hour lets the wild rice fully soften and allows the ingredients to meld into a deeper, richer flavor. Add cream only at the end and off the heat; dairy added to a long, hot simmer can separate or curdle. Finish with lemon zest for a subtle brightness that lifts the overall taste without overpowering the soup.
How to Make Chicken Wild Rice Soup
Begin by heating a heavy Dutch oven over medium heat for a few minutes to ensure even cooking. Add oil and chunks of chicken, cooking briefly until the pieces are browned on all sides. Stir in chopped onion, minced garlic, dried thyme, and dry marjoram and cook until the aromatics are softened.
Add sliced carrot, chopped celery, and sliced mushrooms, and cook a few minutes more to soften the vegetables. Season with salt, black pepper, and paprika, stirring to combine on medium heat.
Pour in the chicken stock and add the uncooked wild rice. Bring the pot to a boil over high heat, then reduce the heat to low–medium, cover, and simmer for about one hour. After cooking, turn off the heat, stir in lemon zest, and let the soup sit for five minutes to cool slightly. Finally, add the heavy cream and stir gently to combine. Serve the soup hot with bread or a salad if you like.
How to Freeze for Later
This soup freezes well. Cool it to room temperature, then transfer to freezer-safe containers and freeze for up to two months. When ready to enjoy, thaw partially in the refrigerator or at room temperature and reheat on the stove or in a slow cooker.
For reheating in a crock pot: thaw slightly, transfer to the slow cooker, cover, and heat on low for 4–6 hours until fully warmed. For stovetop reheating: heat gently on low until thawed and hot throughout; keep the temperature low to avoid boiling after cream has been added. If you plan to freeze the soup, omit the cream before freezing and add it after reheating to prevent separation.
More Soups You May Love
Corn potato chowder with cheese, slow-cooker potato soup, a classic beef stew served over rice, hearty slow-cooker chili, southern-style chicken and dumplings, and sausage with lentils are all great options when you want warm, comforting meals.
📋 Recipe
Chicken and Wild Rice Soup
A creamy, hearty soup filled with tender chicken, wild rice, mushrooms, and vegetables—an ideal bowl for cold weather and for feeding a family.
Course: Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 566 kcal
Author: Sally
Ingredients
- 3 tablespoons olive oil
- 1 pound chicken breast, boneless and skinless, cut into small chunks (about 2 cups)
- 1 medium onion, chopped
- 1 tablespoon garlic, minced (about 2 large cloves)
- 1 teaspoon dry thyme
- 1 teaspoon dry marjoram
- 1 large carrot, sliced (about 1 cup)
- 2 large celery stalks, chopped (about 1 cup)
- 2 cups mushrooms, cremini or white, sliced
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 teaspoon paprika
- 8 cups chicken stock or broth
- 1 1/2 cups uncooked wild rice
- 1 teaspoon lemon zest (about the zest of one large lemon)
- 1 cup heavy cream
Instructions
- Preheat a Dutch oven over medium heat for 2–3 minutes. Add the olive oil and chicken; cook 2–3 minutes, stirring, to brown the chicken on all sides.
- Add chopped onion, minced garlic, thyme, and marjoram. Stir and cook about 3 minutes, until the onion softens.
- Add carrot, celery, and mushrooms. Cook another 3 minutes to slightly soften the vegetables. Season with salt, black pepper, and paprika.
- Pour in the chicken stock and add the wild rice. Bring to a boil over high heat, then reduce heat to low–medium, cover, and simmer for 1 hour until the rice is tender.
- Turn off the heat, uncover, and stir in the lemon zest. Let the soup rest for 5 minutes to cool slightly, then stir in the heavy cream until incorporated.
- Serve hot with bread or a simple salad. If the soup thickens in the refrigerator, thin with additional broth when reheating.
Nutrition
Calories: 566 kcal | Carbohydrates: 47 g | Protein: 32 g | Fat: 28 g | Saturated Fat: 12 g
Cholesterol: 112 mg | Sodium: 769 mg | Potassium: 983 mg | Fiber: 4 g | Sugar: 8 g
Vitamin A: 2715 IU | Vitamin C: 5 mg | Calcium: 58 mg | Iron: 2 mg