Why You’ll Love This Chicken Wild Rice Soup
- It’s a textural dream. You get the wonderful chew of the wild rice, the tenderness of the chicken, and the softness of the vegetables all in one spoonful. It’s far from a boring, mushy soup.
- The flavor is deeply savory and complex. We’re building layers of flavor right from the start with a classic mirepoix and fresh herbs. It tastes like it simmered for hours, but it comes together surprisingly efficiently.
- It’s incredibly versatile and forgiving. Don’t have a leek? Use an extra onion. Want it creamier? Add a splash more cream. This recipe is a fantastic template you can make your own.
- It makes fantastic leftovers. Honestly, I think it’s even better the next day. The rice continues to absorb the broth, making it even more hearty and flavorful—a true make-ahead marvel.
Ingredients & Tools
- 2 tbsp olive oil or unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 leek, white and light green parts only, thoroughly washed and sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 cup wild rice blend, rinsed
- ½ cup dry white wine (like Sauvignon Blanc) or additional broth
- 8 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken thighs
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper to taste
- ¼ cup 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 if you have homemade, this is the time to use it! And don’t skip the leek if you can find one—it adds a subtle, sweet onion flavor that’s just wonderful.
Serves: 6 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Why chicken thighs? Thighs stay incredibly moist and tender during the simmering process, much more so than breast meat. They shred beautifully and add a richer flavor to the soup.
- To rinse or not to rinse the rice? Always give your wild rice blend a good rinse in a fine-mesh sieve under cold water. This removes excess surface starch and prevents the broth from becoming overly cloudy or gummy.
- Don’t rush the veggies. Taking the time to properly sauté the onion, carrots, celery, and leek until they’re softened is the foundation of your soup’s flavor. This step, called sweating, builds a sweet, savory base.
- White wine is your flavor friend. The wine adds a touch of acidity that brightens the entire soup and balances the richness of the cream. If you prefer not to use it, just substitute with an extra ½ cup of broth.
How to Make Chicken Wild Rice Soup
Step 1: Start by heating the olive oil or butter in your large Dutch oven over medium heat. Once it’s shimmering (or the butter is foaming), add the diced onion, carrots, celery, and leek. You’ll want to cook these, stirring occasionally, for about 8-10 minutes, until the onions are translucent and the vegetables have softened nicely. They shouldn’t take on much color—we’re just softening them to release their sweetness.
Step 2: Add the minced garlic and thyme, and cook for just one more minute, until the garlic becomes fragrant. Be careful not to burn the garlic! Then, stir in the rinsed wild rice blend, coating it in the oil and vegetable mixture. This toasts the rice slightly, which helps it maintain a better texture as it cooks.
Step 3: Pour in the white wine (if using) and use your wooden spoon to scrape up any browned bits from the bottom of the pot. Let it bubble away for about 2 minutes, allowing the alcohol to cook off. Then, add the chicken broth, the whole chicken thighs, and the bay leaf. Bring everything to a boil.
Step 4: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 35-40 minutes. You’re looking for the wild rice to be tender and popped open, and the chicken thighs to be cooked through and easily shreddable.
Step 5: Carefully remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Meanwhile, remove and discard the bay leaf from the soup.
Step 6: Stir the shredded chicken back into the pot. Now, reduce the heat to the lowest possible setting. Slowly stir in the heavy cream. The trick is to not let the soup boil after adding the cream, as it could potentially curdle. You just want to heat it through.
Step 7: Taste the soup—this is the most important step! Season generously with salt and freshly ground black pepper. The amount of salt needed will depend on how salty your broth was to begin with, so go slowly, taste, and adjust. Ladle the soup into bowls, garnish with a sprinkle of fresh parsley, and serve immediately.
Serving Suggestions
Complementary Dishes
- A thick, crusty slice of sourdough bread — Absolutely essential for dipping and soaking up every last bit of that creamy broth. The tangy sourdough is a perfect contrast.
- A simple, crisp green salad with a lemony vinaigrette — The freshness and acidity of the salad cut through the richness of the soup beautifully, making the meal feel balanced.
- Buttery, flaky biscuits — For the ultimate comfort food experience, a warm biscuit slathered with butter is just heavenly alongside this soup.
Drinks
- A crisp, unoaked Chardonnay or Pinot Gris — The bright acidity and citrus notes in these wines will complement the creamy, herbal notes of the soup without overpowering it.
- A malty lager or pale ale — The slight bitterness and carbonation from a good beer are fantastic for cleansing the palate between rich, savory spoonfuls.
- Sparkling water with a twist of lemon — A non-alcoholic option that provides the same palate-cleansing fizz and brightness.
Something Sweet
- A warm apple crisp with vanilla ice cream — The warm spices and soft fruit are a classic, cozy follow-up to a hearty soup.
- Dark chocolate chunk cookies — A little bitterness from the dark chocolate is a lovely, simple way to end the meal on a sweet note.
- Lemon bars — The sharp, zesty lemon curd is a refreshing counterpoint to the savory, creamy soup you just enjoyed.
Top Mistakes to Avoid
- Mistake: Boiling the soup after adding the cream. This can cause the dairy to separate or curdle, giving your soup a grainy texture. Always add the cream off the heat or on the very lowest setting and just warm it through.
- Mistake: Underseasoning. Soups need a surprising amount of salt to make the flavors pop. Season in stages—a little at the beginning, and then generously at the end after the cream is in. Taste as you go!
- Mistake: Using only chicken breasts. While you can use breasts, they have a tendency to become dry and stringy if overcooked even slightly. Thighs are much more forgiving and flavorful for this application.
- Mistake: Not washing the leek properly. Leeks are grown in sandy soil, and grit can hide between their layers. Slice them first, then swish them vigorously in a bowl of cold water to let the sand sink to the bottom.
Expert Tips
- Tip: Make it ahead for deeper flavor. This soup is a fantastic candidate for making a day in advance. The flavors meld and intensify beautifully in the fridge overnight. Just wait to add the cream until you reheat it gently on the stove.
- Tip: Thicken it up, if you like. If you prefer a thicker, stew-like consistency, make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering soup (before adding the cream) and cook for a minute until thickened.
- Tip: Add mushrooms for an umami boost. Sauté 8 ounces of sliced cremini mushrooms with the initial vegetables. They’ll add a wonderful, earthy depth that complements the wild rice perfectly.
- Tip: Brighten it up at the end. Right before serving, a squeeze of fresh lemon juice or a dash of white wine vinegar can lift all the flavors and cut through the richness in the most delightful way.
FAQs
Can I use a different type of rice?
You can, but the cooking time and texture will change significantly. A wild rice blend is ideal because it holds its shape and chew. Using all brown rice would work, but it might make the soup a bit mushy. I wouldn’t recommend white rice as it will overcook and become too soft. If you do substitute, adjust the simmering time according to the package directions for the rice you choose.
How long does this soup keep in the refrigerator?
It will keep beautifully in an airtight container for 3-4 days. The rice will continue to absorb liquid, so you may need to add a splash of broth or water when reheating to get it back to your desired consistency. Reheat gently on the stove over low heat to avoid curdling the cream.
Can I freeze Chicken 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 problem at all! Simply add a little more chicken broth or even some water, a half-cup at a time, until it reaches the consistency you like. Give it a good stir and taste again, as you might need a tiny pinch more salt after diluting it.
Is there a way to make this soup dairy-free?
Absolutely. For a creamy texture without dairy, you can stir in a cup of full-fat canned coconut milk at the end (it will add a slight coconut flavor) or blend ¾ cup of raw cashews with 1 cup of water until completely smooth and stir that in. It creates a wonderfully rich and creamy base.
Chicken Wild Rice Soup
Warm up with Mike's soul-satisfying Chicken Wild Rice Soup recipe! A creamy, one-pot wonder with tender chicken & nutty wild rice. Easy to make & perfect for chilly nights.
Ingredients
Ingredients
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2 tbsp olive oil or unsalted butter
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1 large yellow onion (diced)
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2 medium carrots (peeled and diced)
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2 celery stalks (diced)
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1 leek (white and light green parts only, thoroughly washed and sliced)
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3 cloves garlic (minced)
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1 tsp fresh thyme leaves (or ½ tsp dried)
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1 cup wild rice blend (rinsed)
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½ cup dry white wine (like Sauvignon Blanc or additional broth)
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8 cups low-sodium chicken broth
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1 lb boneless, skinless chicken thighs
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1 bay leaf
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1 cup heavy cream or half-and-half
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Salt and freshly ground black pepper (to taste)
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¼ cup fresh parsley (chopped (for garnish))
Instructions
-
Start by heating the olive oil or butter in your large Dutch oven over medium heat. Once it's shimmering (or the butter is foaming), add the diced onion, carrots, celery, and leek. You'll want to cook these, stirring occasionally, for about 8-10 minutes, until the onions are translucent and the vegetables have softened nicely. They shouldn't take on much color—we're just softening them to release their sweetness.01
-
Add the minced garlic and thyme, and cook for just one more minute, until the garlic becomes fragrant. Be careful not to burn the garlic! Then, stir in the rinsed wild rice blend, coating it in the oil and vegetable mixture. This toasts the rice slightly, which helps it maintain a better texture as it cooks.02
-
Pour in the white wine (if using) and use your wooden spoon to scrape up any browned bits from the bottom of the pot. Let it bubble away for about 2 minutes, allowing the alcohol to cook off. Then, add the chicken broth, the whole chicken thighs, and the bay leaf. Bring everything to a boil.03
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Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 35-40 minutes. You're looking for the wild rice to be tender and popped open, and the chicken thighs to be cooked through and easily shreddable.04
-
Carefully remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Meanwhile, remove and discard the bay leaf from the soup.05
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Stir the shredded chicken back into the pot. Now, reduce the heat to the lowest possible setting. Slowly stir in the heavy cream. The trick is to not let the soup boil after adding the cream, as it could potentially curdle. You just want to heat it through.06
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Taste the soup—this is the most important step! Season generously with salt and freshly ground black pepper. The amount of salt needed will depend on how salty your broth was to begin with, so go slowly, taste, and adjust. Ladle the soup into bowls, garnish with a sprinkle of fresh parsley, and serve immediately.07
