Chicken and Wild Rice Soup

This creamy Chicken and Wild Rice Soup recipe has tender chicken, wild rice, and chopped veggies in a creamy, flavorful broth. It comforting and healthy, and you can make it on the stovetop in a slow cooker.

If you love soup recipes, try our Chicken and Dumplings, Roasted Cauliflower Soup, Creamy Zuppa Toscana, Creamy Tortellini Soup, Potato Leek Soup, or Broccoli Cheese Soup.

How to make Chicken and Wild Rice Soup:

Sauté Veggies: Saute celery, carrots, and onion in oil. Add garlic and sauté 30 seconds. ADD butter and flour and whisk for 1 minute. Stir in the chicken broth, bouillon, thyme, sage, rosemary, salt and pepper.

Add Chicken and bring soup to a boil. Cover, reduce heat, and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces. Stir evaporated milk, shredded chicken, and cooked wild rice into the soup.

Make Ahead Instructions:

To Make Ahead: This homemade chicken and wild rice soup recipe can be completely prepped ahead then stored in an airtight container in the fridge for 1-2 days.

Recipe Variations:

Slow Cooker Instructions: Sauté veggies in skillet as directed, adding butter and flour. Pour into slow cooker, whisking in broth, seasonings and chicken. Cook on low for 3-4 hours or High for 2 hours then shred chicken and return to soup. Stir in milk and cooked rice. Taste and adjust seasonings as needed.

Vegetarian Wild Rice Soup: Omit chicken and use vegetable broth in place of chicken broth.

More 30-Minute Meals:

• Fettuccine Alfredo
• Honey Mustard Chicken
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• Boursin Pasta
• Air Fryer Salmon Bites
• Tuscan Garlic Chicken
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• Teriyaki Chicken
• Chow Mein

Recipe

4.93 from 66 votes

Chicken and Wild Rice Soup

This creamy Chicken and Wild Rice Soup recipe has tender chicken, wild rice, and chopped veggies in a delicious flavorful broth. It's the perfect soup to enjoy on a cold day and can be made on the stovetop or slow cooker!

Print Pin Review

Author Lauren Allen

Course Main Course, Soup

Cuisine American

Servings 6

Calories 354

Cost $15

Prep 20 minutes mins

Cook 20 minutes mins

Total 40 minutes mins

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Ingredients

  

1x2x3x

• ▢ 2 cups cooked wild rice*
• ▢ 2 Tablespoons olive oil
• ▢ 2 ribs celery , diced
• ▢ 2 carrots , diced
• ▢ 1 yellow onion , chopped
• ▢ 1 clove garlic , minced
• ▢ 5 tablespoons unsalted butter
• ▢ 1/3 cup all-purpose flour
• ▢ 6 cups low-sodium chicken broth
• ▢ 2 teaspoons chicken bouillon paste , better than bouillon base
• ▢ 1/4 teaspoon dried thyme
• ▢ 1/4 teaspoon dried sage
• ▢ 1/4 teaspoon dried rosemary
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon freshly ground black pepper
• ▢ 1 1/2 pounds boneless skinless chicken breasts , or thighs
• ▢ 12 oz can evaporated milk , or use 6oz heavy cream and 6oz milk

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Instructions

 

• Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Add butter and flour and whisk well for 1 minute.
• Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.
• Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces.
• Stir in evaporated milk and cooked wild rice. Taste broth and adjust seasonings, adding more bouillon or spices, if needed, before serving.

Notes

Yield: Makes about 9 cups soup. Serving size is about 1 ½ cups.

Wild Rice: I like the Harvest Wild Rice Blend from Costco and Lundberg Wild Rice, cooked in chicken broth. Or you can cook one box of Rice-a-Roni Wild Rice. Any type of leftover cooked rice would also work great.

Slow Cooker Instructions: Sauté veggies in skillet as directed, adding butter and flour. Pour into slow cooker, whisking in broth, seasonings and chicken. Cook on low for 3-4 hours or High for 2 hours then shred chicken and return to soup. Stir in milk and cooked rice. Taste and adjust seasonings as needed.

Vegetarian Wild Rice Soup: Omit chicken and use vegetable broth in place of chicken broth.

Nutrition

Calories: 354kcalCarbohydrates: 21gProtein: 25gFat: 18gSaturated Fat: 10gCholesterol: 101mgSodium: 259mgPotassium: 637mgFiber: 1gSugar: 4gVitamin A: 3175IUVitamin C: 3mgCalcium: 85mgIron: 1.3mg

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*I originally shared this recipe February 2015. Updated February 2019 and October 2024.

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