Save A comforting, hearty soup featuring tender chicken, nutty wild rice, and fresh vegetables in a savory broth—perfect for a cozy meal any night of the week.
This soup quickly became a family favorite on chilly evenings, providing warmth and nourishment in every bowl.
Ingredients
- 2 cups cooked chicken breast: shredded or diced
- 3/4 cup uncooked wild rice blend:
- 1 tablespoon olive oil:
- 1 medium yellow onion: diced
- 2 medium carrots: peeled and sliced
- 2 celery stalks: sliced
- 2 cloves garlic: minced
- 6 cups low-sodium chicken broth:
- 1/2 cup heavy cream or half-and-half: optional for a creamy version
- 1 teaspoon dried thyme:
- 1/2 teaspoon dried rosemary:
- 1 bay leaf:
- Salt and freshly ground black pepper: to taste
- 2 tablespoons fresh parsley: chopped for garnish
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 45 minutes until vegetables are softened.
- Step 2:
- Stir in garlic and cook for 1 minute until fragrant.
- Step 3:
- Add wild rice blend, chicken broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for 2025 minutes or until rice is tender.
- Step 4:
- Stir in cooked chicken and simmer for an additional 5 minutes, until heated through.
- Step 5:
- Optional for a creamy soup add the heavy cream or half-and-half and heat gently without boiling.
- Step 6:
- Season with salt and pepper to taste. Remove bay leaf.
- Step 7:
- Ladle soup into bowls, garnish with chopped parsley, and serve hot.
Save Sharing this soup around the dinner table always brings smiles and comfort to our family evenings.
Notes
Add a squeeze of lemon juice for brightness or toss in baby spinach during the last few minutes of cooking for extra greens
Required Tools
Large soup pot Chefs knife Cutting board Wooden spoon Ladle
Allergen Information
Contains Dairy if using cream or half-and-half Naturally gluten-free ensure broth and other packaged ingredients are gluten-free if sensitive Double-check all ingredient labels if you have food allergies
Save This quick chicken and wild rice soup is an easy weeknight meal that warms the soul.
Recipe FAQ
- → Can I use leftover chicken for this soup?
Yes, shredded rotisserie or leftover cooked chicken works perfectly and saves cooking time.
- → How do I cook the wild rice blend properly?
Simmer the wild rice in broth with herbs for 20–25 minutes until tender, stirring occasionally.
- → Is it possible to make this soup dairy-free?
Absolutely. Simply omit the heavy cream or half-and-half to keep it dairy-free without losing flavor.
- → What herbs enhance the flavor in this dish?
Thyme, rosemary, and bay leaf provide a fragrant and earthy herbal note that complements the ingredients well.
- → Can I add other vegetables to this soup?
Yes, try adding baby spinach near the end of cooking for extra greens and nutrition.
- → How should I store leftovers?
Keep leftovers refrigerated in an airtight container for up to 3 days and reheat gently before serving.