Chicken & Wild Rice Soup Recipe

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 45-60 minutes


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth (low-sodium is preferred)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked wild rice mix
  • 2 cups cooked, shredded chicken (rotisserie chicken works great!)
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh parsley (optional for garnish)


  • Cook the vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes. Add garlic and cook for 30 seconds more, until fragrant.
  • Make the roux: Add butter to the pot and let it melt. Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes until golden.
  • Add broth and seasonings: Slowly whisk in the chicken broth, ensuring the flour mixture dissolves completely. Stir in thyme, sage, salt, and pepper.
  • Cook the rice: Add the wild rice mix to the pot. Bring to a boil, then reduce heat to a simmer, cover, and cook until the rice is tender, approximately 45-60 minutes. Check the rice package guidelines for more accurate cooking times.
  • Add chicken and cream: Stir in the cooked chicken and heavy cream. Heat through for a few minutes but don’t let the soup boil after adding the cream.
  • Adjust seasonings and serve: Taste and add more salt and pepper if needed. Garnish with fresh parsley (optional) and serve hot.


  • Customize it: Add other vegetables like mushrooms, leeks, or spinach for extra flavor and nutrition.
  • Make it ahead: Prepare the soup through step 4, cool, and refrigerate. Then, reheat gently and complete with steps 5 and 6 before serving.
  • Slow Cooker option: Saute vegetables first. Then add all ingredients (except chicken and cream) to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until rice is tender. Shred chicken and stir it in along with the cream in the last 30 minutes of cooking.

Enjoy your hearty and satisfying chicken and wild rice soup!


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