Description
Warm, comforting, and full of flavor, this homemade chicken and wild rice soup is the perfect meal for chilly days. Tender shredded chicken, nutty wild rice, and fresh vegetables simmered in a rich, creamy broth create a hearty, satisfying dish your whole family will love. Easy to make, adaptable for dietary needs, and ideal for make-ahead meals, this soup brings cozy, wholesome goodness to your table.
Ingredients
Scale
- 2-3 boneless, skinless chicken breasts or thighs (or bone-in)
- 1 cup long-grain wild rice or wild rice blend
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, finely chopped
- 6 cups chicken broth
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 bay leaf
- ½ cup half-and-half or heavy cream
- 2 tbsp butter or olive oil
- Salt and pepper, to taste
- Optional: mushrooms, garlic, squeeze of lemon, parsley or chives for garnish
Instructions
- Dice vegetables and set aside.
- Melt butter in a large pot over medium heat. Sauté onions, carrots, and celery until fragrant, 5-7 minutes.
- Add chicken, broth, thyme, and bay leaf. Bring to a gentle simmer.
- Stir in wild rice. Simmer 45-50 minutes until rice is tender.
- Remove chicken, shred with forks, and return to pot.
- Stir in half-and-half, season with salt and pepper, add lemon if using.
- Ladle into bowls, garnish, and serve warm.
Notes
- Taste as you go; season gradually.
- For a lighter version, reduce or omit cream.
- Freezes well without cream; add cream after reheating.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup, Main Dish
- Method: Stove-top
- Cuisine: American
Nutrition
- Serving Size: 6–8
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg