Our chicken wild rice soup recipe is full of flavor and comfort. Simple, mostly clean ingredients and full flavor are our top priorities when creating recipes. This soup checks off all those boxes. I love the texture the rice adds to the soup and the freshness of the lemon zest in our recipe. The white wine adds another dimension of flavor. Once you try it, it is sure to be your new go to wild rice soup recipe.
How long does it take to cook wild rice?
Wild rice does take longer to cook than white rice. The wild rice blend we use in our recipe needs to simmer for 45 minutes and then rest for 10, making the total cook time about an hour. We recommend cooking the rice ahead of time and storing it in the fridge, or to start cooking the recipe as the first step of the recipe. By the time you finish chopping the veggies and cooking the chicken, the rice will be ready. The blend we use in the soup includes white, brown, wild and red rice.
What should I serve with chicken wild rice soup?
We love to have a side salad and/or bread with our chicken wild rice soup. Here are some good options:
Salad options: house, caesar, wedge, an arugula salad with walnut and dried cranberries or any salad with fruit, nuts and a homemade dressing.
Bread options: biscuits, corn bread, crusty bread, french bread, dutch oven rosemary garlic bread, or a grilled cheese sandwich.
Roasted veggies such as butternut squash, or green beans would also be a good side option.
Can I use rotisserie chicken in the soup instead?
Yes! Shred your chicken and wait to stir it in until the very end with the rice. This will keep the chicken from getting dry.
Creamy Chicken Wild Rice Soup Recipe
Ingredients
- 1.5 cups uncooked wild rice blend
- 1 cup sweet onion, 1 medium chopped
- 4 medium carrots or 2 cups diced
- 5 ribs celery diced
- 3 garlic cloves minced
- 14 T butter divided
- 1/2 cup white wine
- 8-10 cups chicken broth low sodium
- 1/2 tsp each: thyme, rosemary, sage, marjoram
- salt and pepper to taste
- 2 lbs boneless skinless chicken breasts, halved
- 1 cup flour
- 3 cups milk
- 1 cup heavy cream
- 2 tsp lemon zest
Instructions
- Prepare rice according to package directions.
- Chop veggies. Melt 2 T butter over medium heat. Add onion, carrots, celery and sauté for about 5 minutes. Add garlic and sauté 1 more minute. Slowly pour in the wine to deglaze the pan while stirring. Simmer for a few minutes until wine has reduced by half.
- Add 8 cups chicken broth, all seasonings and the chicken breasts. Increase heat to medium-high and bring to a boil.
- Once boiling, cover and reduce heat to medium low. Simmer for about 15 minutes, or until the chicken is cooked through.
- Remove the chicken to a plate. Let cool for about 5 minutes and then shred.
- Cover soup and leave on low heat.
- In a separate pan melt 12 T of butter. Add flour and cook for about 2 more minutes whisking constantly over medium heat until a roux forms.
- Slowly pour in milk while whisking constantly. Next, slowly pour in the cream and whisk. Cook and stir constantly until the mixture has thickened.
- Add the milk mixture to the soup as well as the shredded chicken and cooked rice. Stir to combine and heat through. Add more broth if needed. Add lemon zest. Enjoy!
Have you tried our other soup recipes?
