Please Rate this Recipe

As the days grow shorter and the air turns crisp, there’s nothing quite like a warm bowl of Chicken and Wild Rice Soup to bring comfort and cosiness to the season. This soup is a heartwarming blend of tender chicken, earthy wild rice, and vibrant vegetables, simmered to perfection in a rich, creamy broth.

The aroma of garlic and herbs fills the kitchen, inviting everyone to gather around the table and enjoy a meal that feels like a warm hug.

Growing up, my family had a tradition of making this soup every fall. It was our go-to dish after a long day of raking leaves or enjoying an afternoon of pumpkin picking.

The earthy flavors of the wild rice, combined with the creaminess of the broth, make this soup a satisfying option for chilly evenings.

This recipe isn’t just delicious; it’s also a great way to use up leftover chicken or turkey, making it perfect for those post, holiday meals. I can’t wait for you to try it, feel free to share your own variations and memories!

Why I Love This Recipe?

This soup brings back fond memories of family gatherings and cozy fall nights.
It keeps well in the fridge and is easy to reheat for busy weeknights.
The combination of wild rice and tender chicken creates a satisfying meal that warms you up.
You can easily add your favorite vegetables or adjust the seasonings to suit your taste.

Chicken and Wild Rice Soup Recipe

Warm and comforting, Cozy Chicken and Wild Rice Soup is the perfect dish for chilly evenings. With its creamy broth, a hearty blend of vegetables, and tender chicken, this soup is sure to become a favorite in your home!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Soup

Cuisine American

Servings 7

Calories 330 kcal

Ingredients

2 Tbsp Butter or Olive Oil
1 Small White or Yellow Onion peeled and diced
2 Medium Carrots diced
2 Celery Stalks diced
6 Cloves Garlic minced
1/4 Cup All-Purpose Flour
6 Cups Chicken Stock or vegetable stock
1 Pound Boneless Skinless Chicken Breasts
8 Ounces Baby Bella Mushrooms diced
1 Cup Uncooked Wild Rice rinsed and drained
1 Tbsp Finely-Chopped Fresh Rosemary
2 Bay Leaves
2 Cups Plain Milk cow’s milk or plant-based milk
2 Large Handfuls Fresh Baby Spinach roughly chopped
Fine Sea Salt and Freshly-Cracked Black Pepper to taste

Instructions

Sauté the Veggies: In a large stockpot, melt the butter or oil over medium-high heat. Add the diced onion and sauté for 4 minutes, stirring occasionally. Then, add the carrots, celery, and minced garlic, and sauté for an additional 3 minutes. Stir in the flour and sauté for 1 more minute, stirring frequently.
Add the Next Round of Ingredients: Gradually pour in the chicken stock, stirring the soup frequently to dissolve any clumps of flour into the broth. Then, add the chicken breasts, diced mushrooms, wild rice, rosemary, and bay leaves. Stir to combine.
Simmer: Allow the soup to reach a simmer, then reduce the heat to medium-low to maintain the simmer. Cover and cook for 40-45 minutes, stirring every 5-7 minutes to prevent the bottom from burning. The wild rice should be tender when done.
Shred or Dice the Chicken: Use tongs to carefully transfer the chicken breasts to a clean plate. Dice or shred the chicken into bite-sized pieces using two forks and return it to the soup.
Add the Remaining Ingredients: Stir in the milk and chopped baby spinach until fully combined.
Season: Remove and discard the bay leaves. Taste the soup and season with salt and freshly cracked black pepper as needed.
Serve: Serve the soup warm and enjoy!

Notes

Chicken Options: You can substitute the raw chicken with 3-4 cups of precooked diced or shredded chicken if you prefer.
Instant Pot Option: For a quicker version, add the onion, carrots, celery, garlic, chicken stock, chicken breasts, wild rice, rosemary, and bay leaves to your Instant Pot. Cover, seal, and cook on high pressure for 30 minutes, followed by a 10-minute natural release, then a quick release. In a separate saucepan, heat the butter over medium-high heat until melted, whisk in the flour until combined, and cook for 1 minute. Gradually whisk in the milk until thickened, then add this mixture to the soup and continue with steps 4-7.