Description
This chicken and wild rice soup is a comforting, hearty meal perfect for chilly days or cozy family dinners. Nutty wild rice, tender chicken, and sweet vegetables simmer in a flavorful broth, creating a dish that’s simple, versatile, and crowd-pleasing.
Ingredients
Scale
- 1 rotisserie chicken (or 2–3 cups cooked, shredded chicken)
- 1 cup wild rice blend
- 3 carrots, diced
- 3 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable stock
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
3. Optional:
- ½ cup cream, half-and-half, or coconut milk
- Lemon juice for brightness
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté onions, carrots, and celery until soft and fragrant, about 5–7 minutes. Add garlic and cook for 30 seconds.
- Stir in wild rice and thyme, toasting briefly for 1–2 minutes.
- Pour in stock and bring to a gentle boil. Reduce heat and simmer uncovered for 40–50 minutes, until rice is tender but slightly chewy.
- Add shredded chicken and cook for 5–7 minutes to warm through.
- Season with salt and pepper, adjust to taste. Stir in parsley before serving. Optional: add cream or a squeeze of lemon.
Notes
- Taste as you go; stock and pre-cooked chicken can vary in saltiness.
- Avoid over-stirring the rice to prevent a gummy texture.
- This soup improves with a day in the fridge—flavors meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6–8
- Calories: 250
- Sugar: 3g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 55mg