Homemade Chicken Wild Rice Soup Recipe Step by Step

Introduction

As a chef, I know the best soups are the ones that balance comfort with nourishment. Homemade Chicken Wild Rice Soup is exactly that—a creamy, hearty bowl that’s both rustic and refined. With tender chicken, nutty wild rice, fresh vegetables, and a velvety broth, this recipe transforms everyday ingredients into a restaurant-worthy dish. It’s the kind of soup that warms you from the inside out, perfect for cold nights or whenever you crave a cozy, satisfying meal.

Prep Time

15 Minutes

Cook Time

45 Minutes

Servings

6 Persons

Diet Type

Non-Vegetarian

Difficulty

Easy

Rating

⭐⭐⭐⭐⭐

Why This Recipe Works

Hearty & wholesome – Chicken and wild rice create a filling, balanced meal.
Nutty rice flavor – Wild rice adds a unique earthy taste and chewy texture.
Velvety broth – Cream and flour slurry (or milk for lighter version) make the soup luxuriously creamy.
Vegetable base – Onion, carrots, and celery add depth and natural sweetness.
Customizable – Works with chicken breast, thighs, or even rotisserie chicken for convenience.

Ingredients for Recipe

1 lb (450 g) chicken breast or thighs – cooked & shredded.

1 medium onion, finely diced – builds flavor.

2 carrots, diced – natural sweetness.

2 celery stalks, diced – aromatic foundation.

3 garlic cloves, minced – enhances depth.

1 cup uncooked wild rice (or a wild rice blend) – nutty texture.

6 cups chicken stock – hearty soup base.

1 bay leaf – subtle background note.

1 tsp dried thyme (or 2 tsp fresh).

½ tsp black pepper, salt to taste.

1 cup milk or half-and-half – creaminess.

2 tbsp flour mixed with 2 tbsp butter (slurry) – thickens broth.

Fresh parsley – garnish.

Step-by-Step Instructions

Build the base: Heat olive oil in a large pot. Add onion, carrot, and celery; sauté 6–7 minutes until softened. Stir in garlic and cook 1 minute.
Add rice & aromatics: Stir in wild rice, thyme, bay leaf, salt, and pepper. Mix well to coat with flavor.
Simmer with stock: Pour in chicken stock. Bring to a boil, then reduce to a gentle simmer. Cook 35–40 minutes, or until rice is tender.
Incorporate chicken: Add cooked shredded chicken to the pot and stir.
Make it creamy: Whisk flour and butter together in a small pan, then stir into soup. Pour in milk or half-and-half. Simmer 5–7 minutes until thickened slightly.
Finish & serve: Adjust seasoning, remove bay leaf, and garnish with fresh parsley. Serve hot with crusty bread.

Chef’s Insight: The secret to this soup lies in the wild rice—its chewy texture and nutty flavor balance the creaminess perfectly. Don’t rush the simmering; letting the rice slowly absorb the broth deepens the flavor and makes the soup hearty without being heavy.

Pro Tips & Common Mistakes to Avoid

Cook rice separately if short on time – speeds things up and prevents mushiness.

Don’t add cream too early – it can curdle if boiled. Stir it in at the end.

Use chicken thighs for richer flavor – breasts are lean, but thighs add juiciness.

Avoid overseasoning – taste after the rice is cooked; it naturally absorbs salt.

Serving, Nutrition, Storage, Reheating & Freezing

Serving: Pair with warm bread, roasted vegetables, or a fresh green salad.

Nutrition (per bowl, ~350 ml): ~320 calories | 22 g protein | 35 g carbs | 10 g fat.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Warm on low heat, stirring; add stock if too thick.

Freezing: Freezes well up to 2 months (freeze before adding cream for best texture).