My beloved Chicken and Wild Rice Soup Recipe – a nourishing bowl that strikes the perfect balance between hearty and tasty goodness. This robust soup is generous with tender chunks of chicken, onions, celery, and carrots, providing flavor in every spoonful. The combination of wild and brown rice adds a satisfying texture that's perfect for chasing away the chill on those crisp Fall evenings. This soup requires only minimal effort for maximum deliciousness. So, let's get cooking and savor the coziness of a homemade bowl of Chicken Soup.
There are plenty of "brothy" soups out in the recipe world with lots of flavors. But if I'm gonna devour a bowl of soup, I want it to be loaded with depth and texture which this recipe provides in abundance. This chicken rice soup recipe employs large chunks of carrots, celery, and onions. When you dip your soup spoon in, you're coming out with hunks of these veggies.
Speaking of "loaded" soups, my Homemade Chicken Noodle Recipe is filled to the brim with chunks of tender white chicken breasts. And check out this Chicken Tortilla Soup that has tons of flavor and texture as well. Although my Ground Turkey Chili recipe is not considered a soup, you'll find it just as satisfying. You've gotta grab my comfy cozy Tomato Soup with Basil Recipe. It's everyone's classic favorit.
Ingredients for Chicken Soup with Rice
- Wild Rice - this adds a nutty flavor along with a chewy texture
- Long Grain Brown Rice - because brown rice is higher in fiber, magnesium and other nutrients, it is a healthier choice than white rice. Although, you can sub for white if you prefer.
- Kosher Salt and Freshly Ground Black Pepper
- Yellow Onion - these onions are perfect for soups as they don't break down as quickly as say a sweet onion. They have a more pungent flavor that complements the other ingredients.
- Carrots - chopped into large chunks
- Celery Stalks - chopped into large chunks
- Garlic Cloves - chopped or minced
- Organic Chicken Stock - I always grab chicken stock over broth. It is richer with more depth of flavor.
- Chicken breasts, Boneless and Skinless
- Petite Dice Tomatoes, Fire Roasted (I prefer Muir Glen)
- Fresh Thyme - this adds a nice fresh finish to the dish with a pop of color
How to Make Wild Rice and Chicken Soup
- Cook the Wild and Brown Rice together. Before you start the soup recipe, begin making the wild rice mixture using one cup each of wild rice and long-grain brown rice according to stove-top directions.
- Cook the Vegetables until Tender - Cook the onions, carrots, and celery over medium-high heat with one or two tablespoons of olive oil for about 8-10 minutes. Add the garlic and stir for 30 seconds to one minute.
- Add Chicken Stock - Add four cups of chicken stock to the same pan which is enough to cover the vegetables and the chicken breasts that are added in the next step.
- Add Boneless, Skinless Chicken Breasts - Make sure the chicken is covered with the stock. If not, add a little bit more to the pot. Slowly bring it back to a low boil and reduce the heat to a simmer, where you see tiny bubbles popping up.
- Cube the Chicken into Large Chunks - Remove the chicken breasts and let them sit until they're cool enough to handle.
- Add Canned Petite Diced Tomatoes, the Rice Blend, Cubed Chicken, and Thyme.
Can you use Leftover or Rotisserie Chicken?
Yes! Just make sure and add it last when you add the rice, otherwise, it can become tough and dry.
How to Store Chicken Wild Rice Soup
- In the Refrigerator. Make sure the soup is completely cooled to room temperature and then you can place the entire pot in the refrigerator. It can be stored in the fridge for three to five days.
- In the Freezer. This soup freezes wonderfully. Again, let it cool completely then ladle it into a larger airtight container or freezer bags that lay flat in the freezer. It can be stored there for up to three months.
Chicken Rice Soup Recipe Variations
- Use Different Grains Instead of the wild rice blend, substitute 3 cups of cooked orzo (this is pasta that looks like a grain) instead. If you want to make it even heartier you can use cooked barley or farro with the same measurements.
- Mushroom and Chicken Wild Rice Soup: Add sautéed mushrooms to the soup at the same time you add the chicken and rice.
- Seafood and Wild Rice Soup: Add shrimp or small bay scallops instead of the chicken along with the rice. Simmer until the seafood is cooked through (opaque). You could sprinkle in a little bit of Old Bay Seasoning as well.
Can you make this a "Creamy" Chicken and Wild Rice Soup?
Yes, and it would be most delicious. Make a roux for thickening the soup. Melt one-half cup of butter in a saucepan. Whisk in one-half cup of all-purpose flour, stir until smooth, and let it bubble for one minute. Slowly whisk in one and a half cups of whole milk, and cook until it becomes thick and creamy. Add this to the broth before the rice and chicken.
Can you make this Wild Rice Chicken Soup in the Crockpot or the Instant Pot?
- In a Crockpot. Add all the ingredients to your crockpot. Don't cook the rice beforehand. Turn the setting to low and cook for four hours or until the chicken is cooked through and the rice soft. The chicken and rice should be done at the same time. Remove the chicken and either cube or shred.
- In an Instant Pot. Add all the ingredients, cover, and cook on "high" pressure for 35 minutes. Quick-release the steam by turning the valve. Remove the chicken and either cube or shred.
What to Serve with this recipe
- Homemade Dinner Rolls are soft and pillowy and would be perfect alongside this soup. Or for convenience's sake, grab a loaf of french bread or whole-grain bread at the grocery store. Heat, slice, and serve.
- Homemade Sweet Cornbread. The sweetness of the bread is the absolute perfect companion to Chicken and Wild Rice Soup.
- A side salad - Simple is the idea here. There's a lot going on in this Chicken Soup Recipe, so a light Cesear salad would be perfect.
And there you have it - a truly satisfying, soul-nourishing soup that'll infuse your evenings with a comforting warmth. It's a bowl of pure cozy comfort that's incredibly easy to prepare and is sure to satiate your hunger. Don't hesitate; give it a go! I can guarantee that this Chicken Soup with Wild Rice Recipe will become a staple in your Fall meal lineup.
More Soup or Chili Recipes
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Chicken and Wild Rice Soup
A cozy "comfort food" soup that is both healthy, wholesome and ladened with chunks of onions, celery, and carrots. Both wild and brown rice add amazing texture for a truly satisfying bowl of warmth during these wintry evenings that are upon us.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 cups 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
Wild Rice Mixture
- 1 cup Wild Rice, rinsed
- 1 cup Long Grain Brown Rice, rinsed
- 3 ½ cups Water
- 1 teaspoon Kosher Salt
Chicken Wild Rice Soup
- 1 tablespoon Olive Oil
- 1 ½ large Yellow Onion, chopped in large chunks
- 5 large Carrots, peeled and chopped into large chunks
- 5 Celery Stalks, sliced in large chunks
- Kosher Salt and Freshly Group Pepper, to taste
- 6 large Garlic Cloves, chopped
- 4 cups of Organic Chicken Stock (1 quart)
- 2 pounds boneless, skinless, Chicken Breasts
- 2 - 14 ounce cans Petite Dice Tomatoes, Fire Roasted (I prefer Muir Glen)
- Cooked Wild Rice
- 2 tablespoons Fresh Thyme, chopped
Wild Rice Blend
- Add 1 cup wild rice, 1 cup long-grain brown rice, 3 ½ cups of water, and 1 teaspoon kosher salt to a medium saucepan.
Bring to a boil. Cover, reduce the heat to low, and simmer for 45-50 minutes until tender.
Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
Wild Rice Chicken Soup
- Heat a Dutch Oven or large heavy pot over medium-high heat and add 1 tablespoon of olive oil. Heat the oil and swirl around the pan.
- Add 1 ½ cups chopped yellow onion, 5 large carrots (large chunks), and 5 stalks of celery (large chunks).
- Reduce the heat to medium and cook the veggies until almost tender and the onion is somewhat translucent for approximately 8-10 minutes. Stir frequently.
- Season with kosher salt and freshly ground black pepper.
- Add 6 cloves of chopped garlic. Stir for 30 seconds to one minute.
- Add 4 cups of organic chicken stock. Bring to a boil. Season again (to taste) with kosher salt and fresh black pepper.
- Add 2 pounds of boneless, skinless chicken breasts to the stock and veggies. Make sure the liquid covers the chicken. Bring to a low boil.
- Reduce heat to a simmer and cook for 10-15 minutes or until the internal temperature of the chicken reaches 160°F.
- Remove the chicken breasts from the stock with tongs.
- Cube the chicken into large chunks when cool enough to handle. Cover with foil to keep warm.
- Continue to simmer the vegetables until they are fully tender (5-10 minutes).
- Add two 14-ounce cans of petite diced tomatoes (fire-roasted), the cooked wild and brown rice (approx. 4-5 cups), cubed chicken, and 2 tablespoons of fresh thyme.
- Taste and see if the soup needs more seasoning. Salt and pepper to your taste preference.
- Stir everything together and heat to the desired serving temperature.
- Chicken stock is made from the bony parts of the chicken and is richer and fuller in flavor because of the gelatin that is released into the stock from a long-simmering of the bones. You can make your own by using a leftover chicken carcass and adding a variety of veggies in your fridge that need to be used up.
- You could use bone-in and skin-on chicken, which could contribute to more flavor in the end, but it adds more cooking time.
- You want to cook the chicken, not too high, not too fast, and not too long. Overcooked chicken is rubbery and tough. Simmer for 10-15 minutes or until the internal temperature is 160°F.
- You can use leftover chicken or rotisserie chicken as a substitute. Add it after the cooked wild rice has been added to the pot.
- Serving Size: 1 ½ cups
- Calories: 357
- Sugar: 7 g
- Sodium: 1061 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 6 g
- Protein: 31 g
- Cholesterol: 65 mg
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