Chicken and Wild Rice Soup
A warm, hearty bowl of tender chicken, nutty wild rice, and aromatic vegetables in a creamy, herb-flecked broth. This cozy Midwest-inspired soup feels like a hug on a cold day and comes together in one pot with simple, whole ingredients.
For 4 servings
- prep
Prep the vegetables and chicken.
1.Dice the onion, carrot, and celery into small, even pieces.2.Mince the garlic cloves.3.Pat the chicken breasts dry and season both sides with a pinch of salt and pepper. - saute · ~6 min
Sauté the aromatic vegetables.
1.Heat olive oil in a large pot over medium heat.2.Add onion, carrot, and celery. Cook until softened, about 5 minutes.3.Add garlic, thyme, and rosemary. Sauté until fragrant, about 1 minute.TIPStir frequently to prevent the garlic from burning. Burnt garlic turns bitter. - boil · ~35 min
Simmer the soup base with chicken and rice.
1.Pour in the water and add the bay leaf. Bring to a rolling boil.2.Add the seasoned chicken breasts and rinsed wild rice to the pot.3.Reduce heat to low, cover, and simmer gently for 35 minutes, or until rice is tender and chicken is cooked through.TIPWild rice takes longer than white rice. Check for tenderness — the grains should split open slightly when done. - rest · ~5 min
Remove and shred the chicken.
Lift the cooked chicken breasts from the pot and place them on a cutting board. Let rest for 5 minutes, then use two forks to shred the meat into bite-sized pieces. Cover the soup pot and keep it simmering gently.
- mix · ~2 min
Make the creamy slurry.
1.In a small bowl, whisk together the milk and all-purpose flour until smooth and lump-free.2.Slowly pour the slurry into the simmering soup, stirring constantly.TIPWhisk the flour and milk cold — adding flour directly to hot liquid creates lumps. - simmer · ~5 min
Thicken the soup and finish.
1.Return the shredded chicken to the pot.2.Stir in the remaining salt and black pepper.3.Simmer uncovered for 5 minutes, until the broth thickens slightly.4.Remove the bay leaf and stir in fresh lemon juice.TIPThe soup will continue to thicken as it cools. If it gets too thick, thin it with a splash of water. - garnish
Ladle into bowls and garnish with fresh parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the wild rice thoroughly before adding to the pot to remove excess starch and prevent a gummy texture.
- 2For even cooking, dice the onion, carrot, and celery into uniform, bite-sized pieces.
- 3Do not rush the simmer — wild rice needs a full 35 minutes to split open and become tender.
- 4When making the slurry, mix the flour with cold milk first to avoid clumps in the hot soup.
- 5The soup thickens as it cools; store leftovers with a splash of extra broth or water when reheating.
- 6For maximum flavor, let the soup sit for 10 minutes off the heat after finishing — the wild rice continues to absorb the broth.
Adapt it for your goals.
Dairy-free
Replace the milk with unsweetened oat milk or canned coconut milk — both provide creaminess without dairy, and coconut adds a subtle richness that pairs well with wild rice.
high proteinHigh-protein
Swap the chicken breast for boneless, skinless chicken thighs and add a can of drained cannellini beans during the last 10 minutes of simmering for extra protein and heartiness.
mushroom lover'sMushroom lover's
Sauté 200g of sliced cremini mushrooms with the aromatics — their earthy umami echoes the nuttiness of wild rice and makes the soup even more satisfying.
Why this is on our healthy list.
Rich in Fiber from Wild Rice
Wild rice is a whole grain that provides dietary fiber, which supports digestion and helps you feel full longer.
Lean Protein Source
Chicken breast offers high-quality, lean protein essential for muscle repair and maintenance without excess saturated fat.
Packed with Vitamin A
Carrots supply beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Low in Added Fat
With just one tablespoon of olive oil and a light creamy finish, this soup keeps saturated fat low while delivering heart-healthy monounsaturated fats.
Frequently asked questions
Yes, but cooking times vary. Use ¾ cup of brown rice and simmer for 40-45 minutes; white rice only needs 15-20 minutes. The texture will be less chewy.
