Imagine curling up on a chilly evening with a steaming bowl of Chicken and Wild Rice Soup. It’s like a warm hug in a bowl, brimming with tender rotisserie chicken, nutty wild rice, and sautéed veggies, all swimming in a rich, creamy broth. Pair it with some rustic bread, and you’ve got yourself the coziest meal ever!
Key Ingredients & Substitutions
- Vegetables – The classic trio of onions, carrots, and celery is sautéed in butter to build a flavorful base. Feel free to add more veggies like leeks, parsnips, or spinach.
- Chicken Broth – I use regular chicken broth, but low-sodium broth or even chicken stock works well as substitutes.
- Rotisserie Chicken – Already cooked and full of flavor, rotisserie chicken makes this soup extra easy. Leftover shredded chicken is also a great option.
- Wild Rice – Fun fact: wild rice isn’t actually rice! It’s a grain from an aquatic plant. Be sure to rinse it before cooking. If you’re not a fan, swap it with brown rice or quinoa (adjusting the cooking time accordingly).
- Heavy Whipping Cream – This gives the soup its creamy, rich texture. You can substitute with half-and-half for a lighter version, whole milk for a thinner consistency, or coconut milk for a dairy-free alternative.
Can I Add More Vegetables?
Absolutely! Adding extra vegetables is a great way to boost the nutrition and flavor of your Chicken Wild Rice Soup. Along with the classic carrots, celery, and onions, consider tossing in:
- Potatoes – Diced russet or Yukon gold potatoes add heartiness and make the soup even more filling.
- Zucchini – Chopped zucchini blends well with the broth and adds a mild sweetness.
- Green Beans – Fresh or frozen green beans add a pop of color and a satisfying bite.
- Corn – Sweet corn kernels provide a touch of natural sweetness that balances the savory flavors.
- Peas – Frozen peas are an easy addition that cook quickly and enhance the texture.
- Mushrooms – Sliced mushrooms add an earthy depth to the soup.
If adding extra vegetables, be mindful of cooking times—softer veggies like zucchini and peas should go in toward the end, while root vegetables like potatoes need longer to soften. Adding a variety of vegetables not only makes the soup more nutritious but also allows you to customize it based on what you have on hand!
Easy Ways to Thicken Chicken Wild Rice Soup
If you prefer a thicker soup, try these simple methods:
- Add a slurry of flour or cornstarch mixed with water.
- Stir in more heavy cream for a creamier texture.
- Let the soup simmer uncovered to reduce and naturally thicken.
How to Store & Freeze Chicken Wild Rice Soup
Refrigeration:
Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When reheating, add a splash of broth or milk to restore its creamy texture.
Freezing:
Yes, you can freeze this soup! However, it’s best to freeze it without the heavy cream—just stir it in when reheating for the freshest taste. Store the cooled soup in a freezer-safe container, leaving some space for expansion. Properly stored, it will last for up to 3 months in the freezer.
This Chicken Wild Rice Soup is pure comfort in a bowl, easy to make, and even better the next day. Whether you enjoy it as-is or customize it with extra veggies, it’s a recipe that belongs in your regular meal rotation!
Chicken Wild Rice Soup
Ingredients
- ¼ cup (½ stick) unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, diced
- 4 ribs celery, diced
- 2 teaspoons garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 1 cup uncooked wild rice
- 3 cups rotisserie chicken, shredded or chopped
- 1 cup heavy whipping cream
Instructions
- In a large Dutch oven over medium heat, melt the butter. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8–10 minutes.
- Stir in the garlic, salt, pepper, and flour. Stir continuously for about 1–2 minutes to coat the vegetables.
- Add the chicken broth and wild rice, stirring to combine.
- Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 45–50 minutes, stirring occasionally. The wild rice should be tender but still have a slight chew.
- Stir in the shredded rotisserie chicken and heavy whipping cream. Let the soup simmer, uncovered, for an additional 5–7 minutes, or just until the chicken is heated through and the soup has thickened slightly. Taste and adjust the salt and pepper if needed.
- Serve warm.
This recipe is adapted from Iamhomesteader’s Chicken Wild Rice Soup
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