Chicken and Wild Rice Soup is healthy comfort food on a cold day. I dug out my mom’s old fashioned Wild Rice Soup recipe and added chicken and vegetables. This warm, comforting meal is easy to make!
Chicken and Wild Rice Soup
My mom would occasionally have a stash of wild rice in the pantry, imported across the state line from Minnesota. It wasn’t uncommon for a simple wild rice soup to appear on our menu. Her recipe didn’t call for chicken, but I do remember her adding slivered almonds, minced ham and shredded carrots.
With half and half and flour to thicken, it was rich and creamy. When our weather forecast started calling for subzero wind chills, I knew it was time to resurrect this old favorite.
Perfect Cold Weather Dinner
The picky hubby has steered clear of my quinoa and farro dishes. Wondering whether the wild rice would meet the same scrutiny, I tried to be optimistic. At least wild rice was in his vocabulary, unlike some of the other grains that have made it into our menus. I’m talking about you, freekeh.
Surprisingly, it was a hit. Nick was home from school for the holiday break and he approved, too. But son #2 makes quinoa in his rice maker, so he was an easy sell.
Flavored with thyme and bay leaves, classic aromatics and some white wine, it was a surefire winner. And, thankfully, wild rice is now a stock item in supermarkets. If your weather is taking a turn for the worse, I hope you’ll add this chicken and wild rice soup recipe to your menu!
To make this easy wild rice soup recipe, you may need:Print
Chicken & Wild Rice Soup
A comforting chicken and wild rice soup full of herbs and veggies
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Soup, Chicken
- Method: Sauteing, Simmering
- Cuisine: American
- 4 tablespoons olive oil, divided
- 1 cup sliced celery
- 1 cup sliced carrots
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 teaspoon kosher salt, plus more to taste if needed
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 4 cups chicken broth,divided
- 1/4 cup flour (I use Wondra as it’s less likely to form lumps)
- 8 ounces wild rice, cooked in broth or salted water according to package instructions
- 2–3 boneless, skinless chicken breasts, cooked and shredded (or any leftover chicken)
- 1 cup half and half, warmed in the microwave.
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add celery, carrots and onions and cook until soft. Add garlic and saute until fragrant. Add white wine and allow to evaporate
- Add remaining 2 tablespoons olive oil to the pan, then the flour. Cook for a couple minutes, stirring, to rid the flour of its raw flavor.
- Add salt, pepper, thyme, bay leaves then slowly whisk in the first cup of the chicken broth. Add the remaining broth, rice, chicken and bring to a simmer. Whisk in warmed half and half.
- Taste and adjust seasonings as needed. Serve hot.