Print

Chicken and Wild Rice Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Add butter, onion, carrots, and celery. Sauté for 5–6 minutes until softened.
  5. Stir in garlic, soy sauce, hot sauce, basil, oregano, parsley, mustard powder, thyme, and pepper.
  6. Sprinkle in flour and cook for 2 minutes, stirring constantly.
  7. Gradually add chicken broth while stirring to avoid lumps, then add heavy cream.
  8. Add 1/2 chicken bouillon cube and bring to a gentle boil. Reduce to simmer.
  9. Return shredded chicken and juices to the pot. Cover partially and simmer gently for 15 minutes.
  10. Stir in baby spinach and cook for 2–3 minutes until wilted.
  11. 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

Find it online: https://yumfamilyrecipes.com/chicken-and-wild-rice-soup/