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Chicken and Wild Rice Soup - So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies.

So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies.

Chicken and Wild Rice Soup - So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies.

Featured Comment

I made this last night and it was a hit! We both loved it! Zero modifications were made (except maybe I added a little more than 8oz of mushrooms, but that’s bc I love mushrooms!). This is definitely going into the fall/winter soup rotation. So delicious!
Janel
20 more comments

This is one of those soups that are just good for your soul. Heart-warming, nourishing, cozy, and so darn good.

Chicken and Wild Rice Soup - So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies.

With tender shredded chicken that cooks right in the broth (thank you to the bone-in, skin-on chicken breasts for all that flavor goodness), mushrooms, mirepoix, garlic, fresh thyme sprigs, chicken stock, and a wild rice blend that also simmers right in the pot.

It’s truly just the best hug-in-a-bowl.

Chicken and Wild Rice Soup - So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies.

tips and tricks for success

  • Add a splash of white wine. Have an open bottle of white wine? Add a splash to the Dutch oven before adding the chicken stock.
  • Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
  • Rinse the wild rice prior to using. Using a fine mesh strainer, rinse the wild rice under cold water to remove any excess starch.
  • Add more vegetables. Chopped green beans, broccoli or cauliflower would be great additions, stirring them in with the cooked chicken and parsley.
  • Stir in more stock with leftovers. When reheating leftovers, stir in more stock as needed as the rice will continue to soak up the broth.
  • Make it in the slow cooker. Chicken and wild rice soup can easily be made in the crockpot, cooked low and slow for 6-8 hours.
  • Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
Chicken and Wild Rice Soup - So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies.

what to serve with chicken and wild rice soup

Tools For This Recipe

Dutch oven

Chicken and Wild Rice Soup: Frequently Asked Questions

I hate mushrooms. What can I use instead?

Mushrooms can be omitted completely if it’s not your thing. Eggplant, zucchini, or tofu can be substituted, if desired, as it can absorb all the good flavors and mimic the texture of mushrooms.

Can I use dried herbs instead?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

Can I use boneless, skinless chicken breasts?

Yes, boneless, skinless chicken breasts can absolutely be used here but bone-in, skin-on chicken breasts have a higher fat content which will yield juicier, more flavorful chicken.

What other rice can I use?

Brown rice or orzo is a great sub here, although the simmer time may vary slightly.

How can I make this in the slow cooker?

You can absolutely make chicken and wild rice soup in the slow cooker. This is one of our favorite crockpot recipes!

Is this freezer-friendly?

Yes! You can freeze the leftovers without the rice (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked rice when serving.

Chicken and Wild Rice Soup

Yield: 8 servings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies.
5 stars (19 ratings)
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Ingredients

  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 sweet onion, diced
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 2 bone-in, skin-on chicken breasts
  • 6 cups chicken stock
  • 1 cup wild rice blend
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Equipment

Instructions

  • Melt butter in a large stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 8-10 minutes.
  • Stir in garlic and thyme until fragrant, about 1 minute.
  • Stir in chicken, chicken stock, wild rice, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Bring to a boil; reduce heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 35-45 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones and skin.
  • Stir in chicken and parsley; season with salt and pepper, to taste.
  • Serve immediately.

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