Hearty Chicken and Wild Rice Soup

This Hearty Chicken and Wild Rice Soup wraps you in warmth with its rich, savory broth and tender morsels of chicken. It’s the kind of recipe that transforms chilly days into cozy moments spent with loved ones, filling your home with an aroma that makes everyone gather in the kitchen.

I still remember the first time I made this soup on a particularly cold January evening when my kids were coming down with colds. The aroma of sautéed vegetables and herbs filled my kitchen, and within minutes, they were hovering around the stove asking when dinner would be ready. What makes this chicken and wild rice soup so special is how simple it is to prepare, yet it tastes like you’ve spent hours in the kitchen. The wild rice adds a nutty, chewy texture that pairs beautifully with tender chicken, while the vegetables create a wholesome, nourishing base. Whether you’re looking for an easy weeknight dinner or a comforting meal to share with friends, this recipe delivers every single time.

What You’ll Need for This Chicken and Wild Rice Soup

I always use fresh vegetables for the best flavor, though frozen works in a pinch. Pro tip: don’t skip the aromatics like garlic and herbs, they’re what give this soup its incredible depth.

• 2 tablespoons olive oil
• 1 onion, diced (I prefer yellow onions for their balanced sweetness)
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced (fresh is essential here)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 8 cups chicken broth (homemade is my go-to, but low-sodium store-bought works great)
• 1 cup wild rice (use dried, not instant)
• 1 bay leaf
• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• Fresh herbs for garnish (optional, but I love adding parsley)

How I Make This Comforting Soup

Step 1: Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers (you’ll see slight ripples on the surface), about 2 minutes. Add your diced onion, chopped carrots, and chopped celery, stirring gently. Cook for about 5 minutes until the vegetables soften and become fragrant. You’ll know they’re ready when the onions turn translucent and everything smells amazing.

Step 2: Once the vegetables are tender, stir in your minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn it. Sprinkle in the dried thyme and oregano, allowing their flavors to bloom for about 20 seconds.

Step 3: Pour in your chicken broth and add the wild rice along with the bay leaf. Stir well to combine, making sure the rice is fully submerged. Increase the heat to high and bring the mixture to a boil. This should take about 5-7 minutes.

Step 4: Once boiling, reduce the heat to low, cover the pot, and allow the soup to simmer for 30 minutes. The wild rice needs this time to soften and develop its signature chewy texture.

Step 5: After 30 minutes, nestle your boneless, skinless chicken breasts into the pot. Cover and cook for an additional 20 minutes. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. Pro tip: if your chicken breasts are particularly thick, they may need a few extra minutes.

Step 6: Once the chicken is cooked through, carefully remove it from the pot and let it cool slightly on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the soup. Stir well to combine everything.

Step 7: Taste your hearty chicken and wild rice soup and season with salt and pepper to your preference. I usually add about 1/2 teaspoon of each, but adjust based on your broth’s saltiness. Allow the soup to simmer for an additional 5 minutes to blend all the flavors together. Remember to remove that bay leaf before serving. Ladle into bowls and garnish with fresh herbs if desired.

Perfect Pairings for Your Chicken and Wild Rice Soup

This soup pairs beautifully with sides that complement its rich, savory flavors.

Crusty bread: Nothing beats a warm, crusty baguette or sourdough for soaking up every drop of that delicious broth. The contrast between the crunchy exterior and soft interior is perfect.

Garden salad: A fresh mixed greens salad with a light vinaigrette adds a crisp, refreshing element that balances the soup’s heartiness. I love adding cherry tomatoes and cucumbers for extra crunch.

Cheesy garlic biscuits: These buttery, flaky biscuits are ideal for dunking and add an indulgent touch to your meal. The garlic flavor pairs wonderfully with the herbs in the soup.

Roasted vegetables: Try roasted carrots, Brussels sprouts, or potatoes seasoned with olive oil and herbs. They add nutritional value and a slightly caramelized sweetness.

Apple crisp: For dessert, a warm apple crisp provides a sweet, comforting finish that’s perfect for cool weather. The cinnamon and apple flavors are a natural seasonal pairing.

When considering the best sides for hearty chicken and wild rice soup, think about textures and flavors that either complement or contrast with the soup’s richness.

More Wild Rice Soup Recipes to Try

This hearty chicken soup is wonderfully versatile and pairs beautifully with other wild rice variations. When fall flavors are calling, the Autumn Wild Rice Soup brings sage, rosemary, and toasted pecans for those cozy harvest notes everyone loves. For mushroom enthusiasts seeking extra umami depth, the Creamy Mushroom Chicken and Wild Rice Soup features earthy cremini mushrooms that complement the nutty wild rice perfectly.

Looking for a gluten-free version with unique seasonal ingredients? The Best Cozy Autumn Wild Rice Soup adds sweet potato and kale for vibrant colors and extra nutrition. When craving restaurant-quality creaminess at home, the Best Creamy Chicken Wild Rice Soup delivers that signature thick, velvety texture using simple pantry ingredients.

Keeping Your Soup Fresh and Delicious

Store your leftover hearty chicken and wild rice soup in an airtight container in the refrigerator for up to 3 days. I recommend letting it cool completely before storing to maintain the best texture and prevent condensation.

When reheating, place the soup in a pot over medium heat until hot, stirring occasionally. You may need to add a splash of water or chicken broth to thin it out, as the wild rice will continue absorbing liquid during storage. Microwave reheating works too, just use 1-2 minute intervals and stir between each.

Pro tip: if you want to prep ahead, chop your vegetables and store them in an airtight container in the refrigerator for up to 3 days. You can also cook the wild rice in advance and refrigerate it for up to 24 hours. Unfortunately, I don’t recommend freezing this soup since the wild rice tends to change texture upon thawing and can become mushy.

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