Chicken Wild Rice Soup Recipe

Introduction

Warm up your kitchen with this comforting Chicken Wild Rice Soup. Packed with tender chicken, hearty wild rice, and fragrant herbs, it’s an easy and nourishing meal perfect for any day. Whether you use a slow cooker or stovetop, this recipe delivers rich flavors in a creamy broth.

Ingredients

• 1 cup wild rice blend (uncooked)
• 1 lb boneless skinless chicken breast
• 5 cloves garlic (minced)
• 1 cup yellow onion (chopped)
• ¾ cup celery (chopped)
• ¾ cup carrots (chopped)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 teaspoons sea salt (plus more to taste)
• 2 bay leaves
• 6 cups low sodium chicken broth
• 2 cups water (or additional chicken broth)
• ¼ cup olive oil (butter, ghee, or vegan butter)
• ½ cup gluten-free all-purpose flour (or regular all-purpose flour)
• 1 cup unsweetened almond milk (or oat milk)
• Pepper (to taste)
• Fresh thyme (for garnish, optional)

Instructions

1. Step 1: Rinse the wild rice under running water.
2. Step 2: Place the uncooked rice, chicken breast, minced garlic, chopped onions, celery, carrots, dried thyme, rosemary, salt, bay leaves, chicken broth, and water into your slow cooker.
3. Step 3: Cover and cook on high for 3-4 hours or on low for 7-8 hours.
4. Step 4: In the last 30 minutes, remove the chicken from the slow cooker. Let it cool slightly, then shred it into small pieces using two forks.
5. Step 5: Remove the bay leaves from the slow cooker, then return the shredded chicken to the pot.
6. Step 6: In a saucepan, melt the olive oil (or butter). Stir in the flour and cook for 1 minute, whisking constantly.
7. Step 7: Slowly add the almond milk while whisking to prevent lumps. Continue whisking until the mixture thickens to a creamy consistency.
8. Step 8: Pour the creamy mixture into the slow cooker and stir to combine. Adjust the soup’s thickness by adding more water or milk if needed.
9. Step 9: Season with additional salt and pepper to taste. Garnish with fresh thyme if desired and serve warm.

Tips & Variations

• For a richer flavor, substitute olive oil with butter or ghee in the roux.
• Use oat milk or any plant-based milk to keep the soup vegan-friendly without chicken.
• Fresh herbs like parsley or dill can be added for an extra burst of flavor at the end.
• To speed up cooking, try using pre-cooked chicken and fully cooked wild rice, adding them in during the final steps.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup on the stovetop?

Yes. Cook the wild rice separately according to package instructions. Sauté the onions, carrots, celery, and garlic in oil, then add herbs, broth, water, and chicken. Simmer until the chicken is cooked through, shred it, then combine rice, shredded chicken, and roux mixture as described above.

Is wild rice necessary for this recipe?

Wild rice adds a unique texture and nutty flavor, but you can substitute with other whole grains like brown rice or barley if desired, though cooking times and liquid amounts may vary.

Chicken Wild Rice Soup Recipe

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★★★★★

4.5 from 96 reviews

• Author: Charlotte
• Total Time: 3 hours 15 minutes (slow cooker) or 45 minutes (stovetop)
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This hearty Chicken Wild Rice Soup features tender shredded chicken, a blend of wild rice and vegetables, aromatic herbs, and a creamy roux, making it a comforting and satisfying meal perfect for any day. The recipe offers two cooking methods: slow cooker for a hands-off approach and stovetop for a quicker preparation, both yielding rich and flavorful results.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 1 cup wild rice blend (uncooked)
• 1 lb boneless skinless chicken breast
• 5 cloves garlic (minced)
• 1 cup yellow onion (chopped)
• ¾ cup celery (chopped)
• ¾ cup carrots (chopped)

Seasonings

• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 teaspoons sea salt (plus more to taste)
• 2 bay leaves
• Pepper (to taste)

Liquids

• 6 cups low sodium chicken broth
• 2 cups water (or additional chicken broth)
• 1 cup unsweetened almond milk (or oat milk)

Fat and Thickening Agents

• ¼ cup olive oil (or butter, ghee, or vegan butter)
• ½ cup gluten-free all-purpose flour (or regular all-purpose flour)

Garnish

• Fresh thyme (optional)

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Instructions

1. Prepare Ingredients: Rinse the wild rice under running water to remove any debris and excess starch.
2. Combine Ingredients in Slow Cooker: Place the uncooked wild rice, chicken breasts, minced garlic, chopped onions, celery, carrots, dried thyme, dried rosemary, sea salt, bay leaves, chicken broth, and water into your slow cooker.
3. Slow Cook: Cover and cook on high for 3-4 hours or on low for 7-8 hours until the rice is tender and chicken is cooked through.
4. Shred Chicken: In the last 30 minutes of cooking, remove the chicken breasts, allow them to cool slightly, and shred them using two forks into small pieces.
5. Remove Bay Leaves and Add Chicken: Take out the bay leaves from the slow cooker and return the shredded chicken to the pot.
6. Make the Roux: In a separate saucepan, heat the olive oil (or butter/ghee) over medium heat. Add the flour and cook for about 1 minute to form a roux.
7. Add Milk and Thicken: Slowly whisk in the almond milk (or oat milk), stirring constantly to dissolve lumps. Allow the mixture to thicken into a creamy consistency.
8. Combine and Season: Pour the creamy roux mixture into the slow cooker. Stir well to combine. If the soup is too thick, add additional water or milk to reach desired consistency. Taste and adjust seasoning with salt and pepper as needed.
9. Garnish and Serve: Garnish with fresh thyme if desired and serve hot.
10. Alternative Stovetop Method – Cook Rice: Cook the wild rice according to package instructions separately.
11. Saute Vegetables: While rice cooks, heat 2 tablespoons oil, butter, or ghee in a Dutch oven or large pot. Add chopped onion, carrots, and celery; sauté for 5-6 minutes until softened. Add minced garlic and cook for 1 more minute.
12. Add Seasonings: Stir in dried thyme, rosemary, sea salt, and bay leaves to coat the vegetables.
13. Add Liquids and Chicken: Pour in chicken broth and water. Add chicken breasts to the pot. Bring to a boil, then reduce to a simmer; cover and cook for about 20 minutes until chicken is fully cooked.
14. Shred Chicken and Combine: Remove the chicken, shred it with two forks, then add shredded chicken and cooked rice back into the pot.
15. Make Roux on Stovetop: In a separate saucepan, melt ¼ cup oil, butter, or ghee. Add flour and cook for 1 minute, whisking constantly. Slowly add milk and whisk until creamy and lump-free.
16. Finish Soup: Stir the creamy mixture into the pot with chicken and rice. Adjust consistency with extra milk or water if needed. Season with salt and pepper. Garnish with fresh thyme and serve.

Notes

• Wild rice blend may contain a combination of wild rice and other rice varieties, adjust cooking times accordingly.
• Milk alternatives like unsweetened almond or oat milk maintain a dairy-free version.
• Use gluten-free flour to keep the recipe gluten-free; regular all-purpose flour works if gluten is not a concern.
• Adjust salt and pepper to taste depending on the saltiness of your broth and dietary needs.
• For a richer flavor, substitute olive oil with butter or ghee.
• The slow cooker method is hands-off but takes longer, while stovetop prep is faster and allows better control over texture.
• Leftovers store well refrigerated for up to 4 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 3-4 hours (slow cooker) or 30 minutes (stovetop)
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: chicken wild rice soup, slow cooker chicken soup, creamy chicken soup, gluten-free soup, comfort food