Why You’ll Love Chicken and Wild Rice Soup Recipe
You’ll love this recipe because:
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The combination of succulent chicken and nutty wild rice gives it a satisfying texture and depth of flavor.
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The creamy broth enriched with butter, cream, and deglazed white wine adds richness without being heavy.
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It’s versatile and easy to personalize: you can add mushrooms, spinach, or use leftover chicken.
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Make-ahead and storage friendly: the broth and rice can be stored separately to maintain texture for leftovers or freezing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rice section:
uncooked wild rice
chicken broth (for cooking rice)
butter
Soup section:
boneless skinless chicken breasts
salt and pepper
olive oil
dry white wine (or extra chicken broth)
butter
yellow onion, diced
carrots, sliced
celery ribs, diced
garlic, minced
soy sauce
hot sauce
flour
chicken broth
heavy cream
chicken bouillon cube (½)
baby spinach, packed
seasonings: dried basil, oregano, parsley, mustard powder, thyme, pepper
Directions
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Cook the wild rice according to the package instructions in chicken broth. Once cooked, stir in butter, fluff with a fork, and set aside.
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Pat the chicken dry, season with salt and pepper, and sear in olive oil over medium-high heat until lightly golden. Remove the chicken, let it rest for 10 minutes, then dice or shred.
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Turn off the heat and add white wine to the pot to deglaze, scraping up any browned bits. Return heat to medium and reduce the wine by half.
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Add butter, diced onion, carrots, and celery. Sauté for 5–6 minutes until softened. Stir in garlic, soy sauce, hot sauce, and seasonings.
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Sprinkle in flour and cook for 2 minutes, stirring constantly. Slowly pour in chicken broth in small splashes while stirring to avoid lumps, followed by the heavy cream.
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Add the bouillon cube, bring the mixture to a gentle boil, then reduce to a simmer.
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Add the shredded chicken and any collected juices back to the pot. Cover partially and let simmer gently for about 15 minutes without boiling.
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Stir in baby spinach and cook for 2–3 minutes until wilted.
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To serve: either spoon cooked rice into bowls and ladle the soup over, or stir the rice directly into the soup if serving immediately with no leftovers expected.
Servings and timing
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Servings: 6
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Prep time: 15 minutes
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Cook time: 1 hour
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Total time: 1 hour 15 minutes
Variations
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Use chicken thighs or bone-in chicken for deeper flavor.
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Add sliced mushrooms for an earthy richness.
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Substitute leftover rotisserie chicken to speed up prep.
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Use half-and-half or milk for a lighter version of the soup.
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Add extra vegetables like peas, corn, or kale for more color and nutrition.
Storage/Reheating
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Store the soup and rice separately in airtight containers in the refrigerator for up to 3 days.
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To freeze, keep the rice and soup in separate containers to maintain texture.
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Reheat the soup gently over medium heat. Avoid boiling to prevent curdling the cream or overcooking the chicken. Add rice just before serving.
FAQs
What type of rice is wild rice and can I substitute it?
Wild rice is a chewy, nutty grain-like seed from aquatic grasses. You can substitute it with brown or white rice, though the texture and flavor will differ.
Can I make this soup without white wine?
Yes, substitute the white wine with additional chicken broth if you prefer not to use alcohol.
Is the heavy cream necessary?
No, but it adds richness. You can use half-and-half or omit it entirely for a lighter, broth-based soup.
Can I use pre-cooked or leftover chicken?
Yes, about 2 cups of shredded or diced cooked chicken works perfectly and simplifies the process.
How can I avoid the rice getting mushy?
Cook and store the rice separately. Add it just before serving to preserve texture and prevent it from absorbing too much liquid.
Does this recipe freeze well?
Yes. Freeze the rice and soup separately in airtight containers for best results and texture upon reheating.
Can I make a non-creamy version of this soup?
Absolutely. Simply reduce or omit the cream to enjoy a lighter, broth-based version of the soup.
How can I adjust for dietary restrictions (gluten-free, dairy-free)?
Use cornstarch or a gluten-free flour to thicken. Replace cream with dairy-free alternatives like coconut milk or plant-based cream.
What sides go well with this soup?
Crusty bread, dinner rolls, biscuits, or a fresh green salad all pair wonderfully with this rich and hearty soup.
Can I add more vegetables?
Yes, extra vegetables like mushrooms, corn, peas, or kale can be added in the final stages of cooking.
Conclusion
This Chicken and Wild Rice Soup is the perfect balance of comfort and flavor — a creamy, hearty, and soul-warming meal for any season. With its flexible ingredients, make-ahead convenience, and freezer-friendly nature, it’s ideal for weeknights, leftovers, or feeding a crowd. Whether served with warm bread or a crisp salad, this soup is guaranteed to satisfy.
Chicken and Wild Rice Soup
This creamy Chicken and Wild Rice Soup combines tender chicken, nutty wild rice, and a rich broth with vegetables and herbs for a hearty, comforting meal that’s easy to personalize and perfect for make-ahead meals or freezing.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1 cup uncooked wild rice
- 3 cups chicken broth (for cooking rice)
- 1 tablespoon butter (for rice)
- 1.5 lbs boneless skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup dry white wine (or extra chicken broth)
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 carrots, sliced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon hot sauce
- 1/4 cup all-purpose flour
- 4 cups chicken broth (for soup base)
- 1 cup heavy cream
- 1/2 chicken bouillon cube
- 2 cups packed baby spinach
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon mustard powder
- 1/4 teaspoon thyme
- 1/4 teaspoon pepper (or to taste)
Instructions
- Cook wild rice in 3 cups of chicken broth according to package instructions. Once cooked, stir in 1 tablespoon of butter, fluff with a fork, and set aside.
- Pat chicken dry, season with salt and pepper. Sear in olive oil over medium-high heat until lightly golden and cooked through. Remove and rest for 10 minutes, then dice or shred.
- Turn off the heat and add white wine to the pot to deglaze, scraping up brown bits. Return heat to medium and reduce wine by half.
- Add butter, onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in garlic, soy sauce, hot sauce, basil, oregano, parsley, mustard powder, thyme, and pepper.
- Sprinkle in flour and cook for 2 minutes, stirring constantly.
- Gradually add chicken broth while stirring to avoid lumps, then add heavy cream.
- Add 1/2 chicken bouillon cube and bring to a gentle boil. Reduce to simmer.
- Return shredded chicken and juices to the pot. Cover partially and simmer gently for 15 minutes.
- Stir in baby spinach and cook for 2–3 minutes until wilted.
- To serve, spoon cooked rice into bowls and ladle soup over it, or stir rice directly into soup if serving immediately.
Notes
- Store soup and rice separately to prevent mushy texture.
- Use leftover rotisserie chicken to save time.
- Substitute white wine with more chicken broth if avoiding alcohol.
- Use cornstarch instead of flour for a gluten-free version.
- Heavy cream can be replaced with half-and-half or milk for a lighter soup.
- Freeze rice and soup separately for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
