Chicken Wild Rice Soup
When you need a comforting and cozy meal, this chicken wild rice soup is sure to hit the spot. Packed with tender chicken, nutty wild rice, a classic blend of veggies, and plenty of broth, this soup is both nourishing and delicious. After Thanksgiving last year, my Mom made a turkey wild rice soup with our leftovers, and it was so incredibly delicious, I knew I had to make it a few more times throughout the winter. And given that we live in Minnesota and wild rice is our official state grain, it honestly felt long overdue.
It’s a Minnesota classic! ❄️
It’s hearty, filling, and the ideal cozy fall and winter meal. If you can find truly wild rice, be sure to do so. I actually wanted to include more wild rice than most soups, but it ended up taking over the soup, so we stuck with a more traditional amount.
Some recipes (like the one my Mom uses!) call for cooking the rice separately and then adding it into the cooked soup. I opted to try cooking it IN the soup, and it worked really well. It will slightly thicken in the fridge, especially if you use bone broth, but it should loosen up while heating up or add a splash of broth, milk, or water if it feels too thick. It’s…
😋 Seriously delicious: This soup tastes like a warm hug with perfectly balanced creamy, savory, and earthy flavors.
🥄 Hearty and filling: Packed with protein, vegetables, and nutty wild rice, this soup will keep you satisfied for hours.
⏰ Ready in 60 minutes: It tastes like it’s been simmering all day.
💪 Nutritious powerhouse: Loaded with lean protein, fiber-rich wild rice, veggies, and flavor.
🛒 Made with simple ingredients: Nothing fancy needed here, just the basics.
You’ll also want to try my chicken taco soup, creamy chicken noodle soup, classic chili, and minestrone soup next time.
The entire family loved this recipe! So yummy! Saving to make again soon! –Roshelle
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this hearty fall soup to the table: butter, onion, carrots, celery, mushrooms, salt, pepper, thyme, flour, wild rice, chicken broth, cooked chicken or turkey, heavy cream, and sherry.
- Wild rice: Look for truly wild-harvested rice if you can find it. It’s relatively easy to find here in Minnesota, but I know we probably have better access than other states, where it isn’t harvested as locally. Some packages will list “hand-harvested” or “non-cultivated,” which means it is wild. Given that it is harvested by hand, it’s also typically a bit more expensive than other rice.
- Chicken: This recipe has chicken in the title, but it works beautifully with leftover turkey, too! If it’s not Thanksgiving, I’ll usually grab a rotisserie chicken, but you could also roast your own chicken or even buy shredded chicken from the store.
- Mushrooms: We’re using Bella mushrooms. You’ll want to thinly slice them – if they are really large, you may need to give the thin slices a quick chop so they are a manageable size. You’ll want them to fit on the spoon. Many mushrooms are sold in 8-ounce containers, but you can also add a bit more if desired. We love mushrooms at our house, so I’ll typically add about 10 ounces.
Emily’s Tips & Tricks
- Pro tip: Be sure to test the wild rice after about 20-30 minutes as you want to be careful to not overcook the rice or it will be mushy. You want it to keep a bit of chew. The cooking times can vary immensly, so it’s better to check frequently! Some say truly wild rice (hand-harvested) cooks quicker than cultivated (farmed) wild rice so know that there can be quite a difference in cooking times.
- Shortcuts: Use rotisserie chicken or leftover Thanksgiving turkey for this soup, it has excellent flavor and no need to cook chicken separately.
- Feeding kids without pressure: Serve a small sample of the soup in a taster bowl (a pinch bowl!) if it’s a new food and be sure to serve with a few sides you know they will eat (milk, fruit, and bread with butter).
- Additions: Want to add something green? Stir in fresh kale or spinach for the final few minutes of cooking, until greens are wilted.
Chicken Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
Description
Make the best homemade chicken wild rice soup with this cozy and creamy recipe! Made with chicken (or turkey), wild rice, veggies, and broth.
Ingredients
- 1/4 cup butter
- 1 small yellow onion, diced (about 1 cup)
- 3 medium carrots, diced (about 1 cup)
- 3 medium stalks of celery, diced (about 1 cup)
- 8 oz. mushrooms (bella), stems removed thinly sliced **roughly chopped if they are large mushrooms (CAN ADD MORE, 10 OZ. is great)
- 1/2 tsp. sea salt
- 1/4 tsp. white pepper
- 1 Tbsp. chopped thyme
- 1/4 cup all-purpose flour
- 1 cup uncooked wild rice
- 8 cups chicken broth
- 4 cups shredded or diced cooked turkey
- 1 cup heavy cream
- 1/2 cup sherry
Instructions
- Heat butter over medium heat in a large soup pot or dutch oven.
- Add onion, carrots, celery, and mushrooms and season with salt and pepper to a Dutch oven. Stir to combine and cook for 3-5 minutes, until the veggies are soft.
- Sprinkle flour over the veggies and stir to combine, the flour mixture should look like a paste. Stirring constantly, cook for 30-60 seconds.
- Add rice and thyme and toast gently before adding broth. Bring the mixture to a boil. Turn the heat down to low, cover, and cook for 30-40 minutes.
- Stir in cooked turkey and heavy cream and cook for 5-10 more minutes, until rice is tender. Stir in sherry. Top with soup and finish with flaky salt and freshly cracked black pepper.
Notes
- Wild rice cooking times can vary, so know that you may need a bit less or more time!
- Storage: Store leftover soup in an airtight container in the refrigerator for 2-3 days. Reheat soup in the microwave for the easy option or reheat on the stovetop.
- Ingredient notes: Use high-quality espresso beans for best results. Whole milk creates the creamiest foam, but plant-based options like oat or almond milk also work.
- Prep ahead: This soup can easily be prepped ahead! I would recommend doing all of your dicing (onion, carrots, celery) and prepping your chicken or turkey. Then it will come together pretty quickly!
- Special tools: Dutch oven or soup pot, ladle, wooden spoon.
- Serve with: Garlic bread, green salad, simple veggie.
Serving Suggestions
This is a pretty hearty soup, so you may not need any sides, but if you’re feeding it to a crowd or want to round it out, here are some easy side ideas that pair well with soup.
- Homemade garlic bread
- Salads – Lemon kale, chopped Italian, or simple green salad
- Raw veggies with dip
- Raw fruit
- A simple and cozy dessert
FAQs
The answer varies! Some recipes call for cooking the rice separately and some cook it right in with the soup. This recipe cooks the rice right in the soup.
Absolutely and it works really well! It’s what I typically use if I’m not using Thanksgiving leftovers.
Yes! Using leftover turkey works so well and it’s how I originally had the soup! To make this a turkey wild rice soup, simply take your leftover turkey meat, shred it, and use in place of the chicken. It’s perfect for leftover turkey meat!
You can omit the cream if you prefer to not use it. Because we’re thickening the soup with a roux, it will be “creamy” even without the cream, but this soup is designed to have a bit more cream. You could also use milk or your favorite dairy-free plain milks or creams.
It is important to consider your chicken! If you’re using a rotisserie chicken that has been seasoned already, you may not need to add much more salt. If you are cooking the chicken yourself, you may need a bit more. It’s best to taste before seasoning, but if you find that it’s too salty, you can dilute the soup with water.
More Easy Soup Recipes
If you like this chicken and wild rice soup recipe, you might also like some of these other easy and delicious soup recipes:
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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It’s the perfect soup on a cold day! Emily’s Mom.
The entire family loved this recipe! So yummy! Saving to make again soon!
I’m so glad everyone loved and also that you got to sneak this one in before spring! 🙂