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This image shows a warm bowl of creamy chicken and wild rice soup, filled with tender chunks of chicken, vibrant vegetables, and fragrant herbs, garnished with fresh parsley.

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!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.
    This image shows a large stockpot with melted butter or oil, diced onion being sautéed, and colorful carrots and celery added in, creating a fragrant base for the soup.
  • 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.
    [This image shows the stockpot with a mixture of chicken stock being poured in, alongside chicken breasts, diced mushrooms, wild rice, rosemary, and bay leaves.]
  • 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.