The wild rice simmers on its own for 40 to 45 minutes, then the already-cooked chicken, milk and cream go in for a final 5 to 10 minutes. Everything from the sautéed onion, carrot and celery to the rice and cream stays in one pot.
Chicken and Wild Rice Soup
Ingredients
Quantities scale. Cook time, pan size, heat and doneness cues do not - keep following the steps.
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Add garlic, thyme, salt, and pepper. Cook 1 minute more.
- Stir in chicken broth and wild rice. Bring to a boil.
- Reduce heat, cover, and simmer for 40–45 minutes, or until rice is tender.
Check the rice itself rather than relying only on the clock because wild rice blends vary in grain composition and cooking time.
- Add shredded chicken, milk, and cream. Simmer 5–10 minutes more.
Keep the soup below a hard boil after adding milk or half-and-half.
If this goes wrong: the cream has separated - (Optional) For thicker soup, mix cornstarch and water, then stir into the pot. Simmer 2–3 minutes.
Use the optional cornstarch slurry only after seeing the finished consistency; the rice will continue to absorb broth.
- Taste and adjust seasoning. Garnish with parsley and serve warm.
Recipe Notes
- Use cooked turkey instead of chicken for a Thanksgiving twist.
- Make it dairy-free with unsweetened almond milk and coconut cream.
- Store leftovers in the fridge up to 4 days or freeze for 2 months.
Nutrition
- Serving Size
- 1.5 cups
- Calories
- 420
- Sugar
- 4g
- Sodium
- 700mg
- Fat
- 22g
- Saturated Fat
- 10g
- Unsaturated Fat
- 10g
- Trans Fat
- 0g
- Carbohydrates
- 28g
- Fiber
- 3g
- Protein
- 28g
- Cholesterol
- 85mg
Why you'll love this
- The wild rice gets the long simmer it needs while the already-cooked chicken joins for only the last 5 to 10 minutes.
- Adding the dairy after the rice is tender keeps the soup creamy without exposing milk to the initial boil.
Troubleshooting
The soup is too thick
Add broth gradually until the rice moves freely in the pot. The usual cause is continued absorption by the rice during standing or chilling.
The rice is still firm
Continue simmering before adding the dairy. More cream will not soften undercooked rice.
The cream has separated
Whisk in a tablespoon of cold butter until the soup comes back together. This usually happens when the soup returns to a hard boil after the milk or cream goes in.
Swaps and variations
- For a lighter spring version, add asparagus tips and fresh peas in the last few minutes of cooking.
- In autumn, incorporate diced butternut squash or parsnips for earthy sweetness.
- For dairy-free guests, coconut milk creates a luscious texture while adding subtle flavor.
- Vegetarians can skip the chicken and double the vegetables, using mushroom broth for that umami depth.
Reheat over moderate heat with a little extra broth, and avoid a hard boil once the dairy is in - the fat can separate.
Serve with bread or a simple salad; the rice and chicken already make the soup substantial.
Frequently asked questions
Can I use brown rice instead of wild rice?
Yes, but adjust cooking time accordingly. Brown rice takes about 45 minutes to cook through, while this recipe's wild rice blend needs 40-45 minutes per the Recipe Card. The texture will be different but still delicious.
Can this soup be made vegetarian?
Absolutely! Substitute vegetable broth for chicken broth and replace chicken with extra vegetables or plant-based protein like chickpeas or white beans.
Is this soup freezer-friendly?
Yes, this soup freezes well for up to 2 months, per the recipe's own notes.
What’s the best chicken to use?
Rotisserie chicken saves time and adds flavor. Alternatively, poach boneless chicken breasts or thighs in the broth before starting the soup for tender results.
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