Chicken & Wild Rice Soup

A super flavorful, creamy soup recipe with tender chicken, hearty vegetables and wild rice that’s not too heavy but still oh, so satisfying.

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I am OBSESSED with this soup. I have made it every week for the past five weeks and I’m making it again today!

I first had it when Mama made Amy Johnson’s version from She Wears Many Hats. Amy’s site is one of my favorite places to direct people looking for recipes that I don’t have. Her recipes are thoughtful, tested, authentic, delicious and turn out great every time. 

That used to be the case with most food blogs but they’re getting harder and harder to fine these days. The internet has exploded with people who are more interested in making money than making delicious food. 

I won’t climb on my soapbox about it but, friends, if you have a few good food bloggers you’ve followed for years, whose recipes you trust, hang on to them! As I tell my kids when they think something’s true because they found it on the internet, Any asshole can make a website.😏

Back to the soup!!

Texture is huge for me when it comes to food. I love contrasts in texture and this soup has plenty! The broth is creamy but still light; and the toothy rice pairs perfectly with the tender vegetables! 

I only changed a few things from Amy’s original recipe. Instead of using cooked chicken (like rotisserie), I cook chicken in the broth because I like the added flavor and, to me at least, I think it’s easier to shred/cut chicken breasts or thighs than to debone a whole chicken.

I use more liquid because I like this more like a soup than a thick stew. The chicken will add a cup or two of broth as it cooks and I use two cups half & half instead of one cup heavy cream. I bumped up the herbs a little too since I increased the volume. 

Like most soups and stews, this one is better the next day. I try to make this early enough in the day that I can turn off the heat then let it cool completely on the stove. When it’s time to eat, I just reheat over low heat until it’s just warm enough to eat (not scorching hot).

INGREDIENTS TO MAKE CHICKEN & WILD RICE SOUP

• Chicken thighs or breasts
• Chicken broth
• Salt & pepper
• Olive oil
• Diced onion, carrots & celery
• Sliced mushrooms
• Fresh garlic
• Dried thyme, rosemary & oregano
• A little flour (optional)
• Wild rice
• Half & half

A FEW NOTES ABOUT CHICKEN & WILD RICE SOUP

For a vegetarian version (it’s awesome, I’ve made it!), use vegetable stock instead of chicken broth, double the mushrooms and increase amount of rice to 2 cups.

Use a plain (unseasoned) variety of wild rice. I use RiceSelect Royal Blend wild rice (because that’s what’s available at my Publix). If you can’t find plain wild rice, buy a couple boxes of seasoned wild rice mix (like Uncle Ben’s, Zatarain’s, Near East, etc.) then just omit the seasoning packet.

Do not cook the rice before adding to the recipe.

The flour is optional – it just thickens the soup a little. Use all-purpose or self-rising flour (we’re using so little that it doesn’t matter which kind you use).

If you hate mushrooms (or carrots or whichever vegetables), just simply omit them. Consider increasing the amount of the vegetables you do use, though. Broccolini, cauliflower, broccoli, any white beans, kale and spinach would all be great in this too (add greens at the end when you add the chicken).

I prefer baby bella mushrooms in this but any will work. 

CAN YOU FREEZE CHICKEN & WILD RICE SOUP?

Yes!! You can freeze Chicken & Wild Rice Soup up to 8 weeks.

Cool soup to room temperature then ladle into freezer bag(s). Lay flat when freezing for easier storage and faster thawing. TIP: Unless I plan on using within a week or two, I double-bag the soup OR wrap the frozen soup bag in aluminum foil to prevent freezer burn.

Thaw in the refrigerator overnight, at room temp for several hours or place bag(s) in warm water to thaw more quickly.

Reheat on the stove-top or in a microwave until just warm enough to enjoy (don’t let the soup boil).

Recipe for Chicken & Wild Rice Soup

Creamy Chicken & Wild Rice Soup

Yield: 12

Author: Mandy Rivers | South Your Mouth

Cook time: 1 HourInactive time: 15 MinTotal time: 1 H & 15 M

A super flavorful, creamy soup recipe with tender chicken, hearty vegetables and wild rice that’s not too heavy but still so satisfying!

Ingredients

• 3 lbs chicken thighs or breasts
• 8 cups chicken broth (divided)
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 3 tablespoons olive oil
• 2 cups diced onion
• 2 cups chopped carrots
• 2 cups diced celery
• 8 oz mushrooms, sliced
• 2 tablespoons minced fresh garlic
• 2 teaspoons thyme
• 1 teaspoon rosemary
• 1 teaspoon oregano
• 3 tablespoons flour
• 1 1/2 cups wild rice
• 2 cups half & half

Instructions

1. Cook chicken in 5 cups chicken broth with salt and pepper in a Dutch oven or large pot over medium heat until broth just begins to boil. Immediately reduce heat to low, cover then cook for 30 minutes (45 minutes if using bone-in, skin-on chicken). 3 lbs chicken, 5 cups chicken broth, 1.5 tsp salt, 1 tsp pepper
2. Turn off heat then remove chicken from broth to cool. Cover broth and leave on the stove.
3. Meanwhile, sauté onion, carrots and celery in olive oil in a large skillet for 10 minutes. 3 Tbsp olive oil, 2 cups onion, 2 cups carrots, 2 cups celery
4. Add mushrooms, garlic and herbs to skillet then continue cooking for 5 minutes. 8 oz sliced mushrooms, 2 Tbsp garlic, 2 tsp thyme, 1 tsp rosemary, 1 tsp oregano
5. Sprinkle flour over vegetables, stir to incorporate then continue cooking for 5 additional minutes. 3 Tbsp flour
6. Stir remaining 3 cups chicken broth into skillet until smooth then cook until broth starts to thicken. Pour contents of skillet into Dutch oven with reserved broth from cooking the chicken then bring to a boil. 3 cups chicken broth
7. Stir in rice, reduce heat to medium-low, cover then cook for 30 minutes or until rice is tender. 1.5 cups wild rice
8. Cut chicken into bite-sized pieces then add to soup. Remove from heat.
9. Stir in half & half, cover then let soup rest 15-30 minutes before serving. 2 cups half & half

Notes

• Use bone-in, boneless, skinless or whichever type chicken thighs or breasts you prefer; just remove the skin and bones after cooking (obviously). I 100% prefer bone-in thighs in this recipe.
• For a vegetarian version (it’s awesome, I’ve made it!), use vegetable stock instead of chicken broth, double the mushrooms and increase amount of rice to 2 cups.
• Use a plain (unseasoned) variety of wild rice. I use RiceSelect Royal Blend wild rice (because that’s what’s available at my Publix). If you can’t find plain wild rice, buy a couple boxes of seasoned wild rice mix (like Uncle Ben’s, Zatarain’s, Near East, etc.) then just omit the seasoning packet.
• Do not cook the rice before adding to the recipe.
• The flour is optional – it just thickens the soup a little. Use all-purpose or self-rising flour (we’re using so little that it doesn’t matter which kind you use).
• If you hate mushrooms (or carrots or whichever vegetables), just simply omit them. Consider increasing the amount of the vegetables you do use, though. Broccolini, cauliflower, broccoli, any white beans, kale and spinach would all be great in this too (add greens at the end when you add the chicken).
• I prefer baby bella mushrooms in this but any will work. 

Nutrition Facts

Sugar

4 g

Sodium

875 mg

Sat. Fat

4 g

Protein

31 g

Net carbs

17 g

Fiber

2.96 g

Fat

12 g

Cholesterol

90 mg

Carbs

23 g

Calories

279 kcal

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Images and text © South Your Mouth LLC 2023

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