Why You’ll Love This Chicken and Wild Rice Soup

• It’s the ultimate comfort food. This soup is incredibly satisfying and warming, perfect for cozying up with on a cold day. It feels both wholesome and indulgent at the same time.
• The texture is absolutely divine. You get the wonderful chew of the wild rice, the softness of the vegetables, and the tender shreds of chicken all in one bite. It’s a real symphony for your spoon.
• It’s a fantastic make-ahead meal. This soup tastes even better the next day after the flavors have had more time to mingle. It reheats beautifully for easy lunches or dinners throughout the week.
• It’s surprisingly versatile. Don’t have a specific vegetable? No problem. You can easily swap in what you have on hand. It’s a great clean-out-the-fridge kind of recipe that still feels special.

Ingredients & Tools

• 2 tbsp olive oil or unsalted butter
• 1 large yellow onion, finely diced
• 3 medium carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 1 cup wild rice blend, rinsed
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• ½ cup heavy cream or half-and-half
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a ladle.

The quality of your broth really makes a difference here, so use the best you can find. And while you can use chicken breasts, I find thighs add so much more flavor and stay wonderfully moist during the simmering process.

Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes

Before You Start: Tips & Ingredient Notes

• Why a wild rice blend? A blend that includes long-grain brown rice or Wehani rice cooks more evenly and quickly than pure wild rice. It also gives a more varied and interesting texture.
• Chicken thighs vs. breasts. I really can’t recommend thighs enough for soup. They have more fat, which means they won’t dry out during the long simmer. They’ll become fall-apart tender and infuse the broth with incredible richness.
• Don’t skip the rinsing. Giving your rice a quick rinse under cold water before adding it washes off excess starch. This helps prevent the soup from becoming too thick or gloopy.
• The power of low-sodium broth. Using low-sodium broth gives you complete control over the salt level. You can always add more salt at the end, but you can’t take it out if your soup becomes too salty from the broth.

How to Make Chicken and Wild Rice Soup

Serving Suggestions

Complementary Dishes

• A thick slice of crusty sourdough bread — Absolutely essential for dipping and soaking up every last bit of that creamy broth. The tangy flavor of the sourdough is a perfect contrast.
• A simple, crisp green salad — Something with a sharp vinaigrette, like an arugula salad with lemon, helps cut through the richness of the soup and rounds out the meal beautifully.

Drinks

• A crisp, unoaked Chardonnay — The bright acidity and citrus notes in the wine complement the creamy, herbal notes in the soup without overpowering it.
• A dry hard cider — The effervescence and apple flavor is a surprisingly fantastic pairing that feels both rustic and refreshing.

Something Sweet

• A simple apple galette — The warm, spiced apples and flaky pastry are a homey and not-too-heavy way to end a comforting soup dinner.
• Dark chocolate chunk cookies — A little bite of something chocolatey after a savory meal is always a welcome treat, and the bitterness of dark chocolate works wonderfully.

Top Mistakes to Avoid

• Mistake: Boiling the soup after adding the cream. This can cause the cream to curdle or separate, giving the soup a grainy texture. Always add the cream at the very end and just warm it through.
• Mistake: Underseasoning. Soups, especially ones with a lot of liquid, need a generous hand with salt and pepper. Season in stages, but be bold with your final tasting and adjustment.
• Mistake: Using quick-cooking or instant rice. These varieties will turn to complete mush with this long cooking time. You need a sturdy, long-grain or wild rice blend that can hold its shape.
• Mistake: Not letting the soup rest. I know it’s tempting to dig right in, but letting the soup sit for 10-15 minutes after cooking allows the rice to fully absorb the liquid and the flavors to deepen even more.

Expert Tips

• Tip: Make it a day ahead. Seriously, this soup is a champion of meal prep. The flavors meld and intensify overnight in the fridge. You might need to add a splash of broth when reheating as the rice will continue to absorb liquid.
• Tip: Brown the chicken skin if you have it. If you’re using bone-in, skin-on thighs for even more flavor, brown the skin-side first in the pot, then remove the skin before proceeding. The rendered fat will add incredible depth.
• Tip: Add a Parmesan rind. If you have one stashed in your freezer, toss the rind into the pot while the soup simmers. It adds a subtle, savory umami flavor that is just magical.
• Tip: Brighten it up at the end. A squeeze of fresh lemon juice or a dash of white wine vinegar stirred in right before serving can lift all the flavors and prevent the soup from tasting too heavy.

FAQs

Can I make this soup in a slow cooker?
Absolutely! Sauté the vegetables as directed in a skillet first to build flavor, then transfer everything (except the cream) to the slow cooker. Add the raw chicken thighs and cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, stir in the cream, and season. It’s a fantastic hands-off method.

Can I freeze Chicken and Wild Rice Soup?
You can, but with a caveat. Cream-based soups can sometimes separate or become grainy upon thawing. For best results, freeze the soup *before* adding the cream. When you’re ready to eat, thaw it overnight in the fridge, reheat it on the stove, and then stir in the fresh cream.

My soup is too thick! How can I thin it out?
No worries, this happens easily as the rice continues to absorb liquid. Simply stir in a little more chicken broth or even some water until it reaches your desired consistency. Reheat gently and re-season if necessary.

What can I use instead of heavy cream?
For a lighter option, half-and-half works well. For a dairy-free version, full-fat canned coconut milk adds a lovely richness (with a subtle coconut flavor), or you can stir in a slurry of cornstarch and water at the end to thicken it without any dairy at all.

How long will leftovers last in the refrigerator?
Stored in an airtight container, this soup will keep well for 3-4 days. The rice will continue to absorb the broth, so you’ll likely need to add a little liquid when reheating individual portions on the stove or in the microwave.