Best chicken and wild rice soup recipe

A winter classic, this homemade Chicken and Wild Rice Soup is so flavorful and absolutely filling. The perfect soup for lunch or dinner!

A DELICIOUSLY CLASSIC SOUP

I absolutely love soup weather! I mean, I could do without the colder weather but it is when all the comfort foods come out. The wonderful thing about most soups is you only need one pot. This is such a comforting soup. It's one I like to take to potlucks because it's a soup that not a lot of people often make for themselves so it's always a hit! If you are looking for a comforting soup on a cold winter's day, then this Chicken and Wild Rice Soup is just what you need.

FREQUENTLY ASKED QUESTIONS:

Do I have to use kale?

Now I know some Chicken and Wild Rice Soups don't add any green to them but we love it. However, you can obviously leave it out or perhaps try using some fresh spinach!

Why do you toast the wild rice before adding to the soup?

This brings out the rich and nutty flavor that the rice holds which only adds to the depth of flavor of the soup.

What is a "slurry"?

Slurry is a mixture of cornstarch and milk or water that is added to soups and sauces to thicken them up a bit. Adding it in while heating the soup helps the soup to become creamy instead of watery. You can add less or more depending on the consistency you want of your soup.

How do I store leftovers?

You can store the soup in the refrigerator in an airtight container or the pot itself for up to 3 days. This can also be frozen, to do that let your soup cool then add it to a freezer container where it will keep for up to 2 months. Let defrost in the refrigerator and reheat on the stove or in the microwave.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• olive oil
• chicken breasts
• celery
• carrots
• onion
• garlic
• mushrooms
• chicken broth
• wild rice
• milk
• baby kale
• thyme
• rosemary
• salt and pepper
• cornstarch
• parsley

HOW TO MAKE CHICKEN AND WILD RICE SOUP:

In a large pot or dutch oven add olive oil, celery, onion, and carrots on medium high heat. Saute for 2-3 minutes until softened. Add in garlic and stir again. 

Add in sliced mushrooms, thyme, rosemary, salt, and pepper. Stir and cook for another 3 minutes to make herbs fragrant. 

Add in wild rice and toast for 5 minutes with veggie mixture. 

Add in broth and chicken breasts whole. Cover and cook for 25 minutes until breasts are cooked through. Once done take chicken out and slice it how you prefer. Then place chicken back in the pot and add milk.  

Let simmer for another 15 minutes until rice is cooked through . In a small bowl mix together cornstarch and milk to make a slurry. While stirring the soup, add in the slurry. Add in kale and finish with salt and pepper to taste.

Let simmer for another 5 minutes until thickened.

Serve garnished with fresh parsley. Enjoy!

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

• ▢ 3 Tablespoons olive oil
• ▢ 1 Pound chicken breasts
• ▢ 4 ribs celery chopped
• ▢ 3 carrots chopped
• ▢ 1 sweet onion finely diced
• ▢ 4 garlic cloves finely minced
• ▢ 10 ounces mushrooms sliced
• ▢ 6 cups chicken broth
• ▢ 1 cup wild rice
• ▢ 2 cups milk
• ▢ 3 cups baby kale
• ▢ 2 Tablespoons dried thyme
• ▢ 1 Tablespoon fresh rosemary minced
• ▢ 1 Tablespoon salt
• ▢ 1 Tablespoon black pepper
• ▢ 3 Tablespoon cornstarch
• ▢ 3 Tablespoons milk
• ▢ 2 Tablespoons parsley optional

• In a large pot or dutch oven add olive oil, celery, onion, and carrots on medium high heat. Saute for 2-3 minutes until softened. Add in garlic and stir again.

  

• Add in sliced mushrooms, thyme, rosemary, salt, and pepper. Stir and cook for another 3 minutes to make herbs fragrant.

  

• Add in wild rice and toast for 5 minutes with veggie mixture.

  

• Add in broth and chicken breasts whole. Cover and cook for 25 minutes until breasts are cooked through. Once done take chicken out and slice it how you prefer. Then place chicken back in the pot and add milk.

  

• Let simmer for another 15 minutes until rice is cooked through. In a small bowl mix together cornstarch and milk to make a slurry. While stirring the soup, add in the slurry.

  

• Add in kale and finish with salt and pepper to taste. Let simmer for another 5 minutes until thickened. Serve garnished with fresh parsley. Enjoy!

  

• Toasting the rice helps the rice become herby and fragrant, you don't want to skip this.
• You can choose to shred or chop your chicken.
• This can be frozen, see my tips above.
• You can make it dairy free by switching to soy milk.
• If you do not want meat, leave out the chicken.

Calories: 462kcal | Carbohydrates: 52g | Protein: 34g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 2661mg | Potassium: 1550mg | Fiber: 6g | Sugar: 13g | Vitamin A: 10633IU | Vitamin C: 81mg | Calcium: 297mg | Iron: 5mg

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.