Chicken and wild rice soup is a warm and creamy, one-pot meal that will satisfy all of your cravings. All of the flavors blend together, while the rice cooks.
Bonus: It's easy to freeze. Simply freeze in individual portions before adding the cream. Then reheat with a bit of cream (about 1/4 cup) per portion on the stovetop. This soup is even better the next day.
Serve with some homemade crusty bread and a simple salad for a complete meal that won’t leave anyone hungry.
- 1 pound chicken breast (boneless, skinless)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 small onion (diced)
- 2 carrots (diced)
- 8 ounces baby bella mushrooms (diced)
- 4 cloves garlic (minced)
- 6 cups chicken broth
- 1 teaspoon sage (fresh, minced)
- 1 teaspoon thyme (fresh, minced)
- 1 cup wild rice (uncooked)
- 3/4 cup heavy cream
- 1/4 cup chopped parsley
Gather your ingredients.
Coat the chicken breasts in salt and pepper, then cover in flour. Reserve excess flour for later.
Heat the olive oil in a large pot or Dutch oven that can contain the entire soup (about 8 cups). Add the chicken to the pot and cook for 2 minutes per side or until golden brown. The chicken will not be cooked through. Remove the chicken from the pot, leaving the oil behind.
Add the diced onions and carrots. Saute for 2 to 4 minutes over medium heat or until the vegetables are softened.
Stir in the mushrooms, minced garlic, and flour until combined. Cook for another 2 to 3 minutes over medium-low heat.
Pour in the chicken broth, stirring the bottom of the pot as you add the broth to release any small bits that have stuck to the bottom of the pot. Bring the liquid to a boil.
Add the chicken, sage, thyme, and wild rice. Cover the pot, reduce the heat to low, and cook for 45 minutes or until the rice is tender.
Remove the lid and take out the chicken breasts. Chop them up as big or as small as you like. Or you can shred them.
Return the chicken back to the pot, then stir in the heavy cream. Cook for another 5 minutes over medium-low heat until the soup is heated through and slightly thickened. (If you like a thicker soup you can whisk together another 1/4 cup of flour with 3 tablespoons of water, then whisk into the soup as well until thickened.)
Add more salt and pepper to taste and serve topped with chopped parsley.
If you want a thinner, non-creamy soup (or if you’re dairy free) you can simply omit the cream all together.
You can make this recipe even easier by just tossing in some leftover chicken breast or rotisserie chicken instead of cooking the chicken fresh.
You can use regular rice or brown rice but the cooking times will vary. White rice will take only 20-25 minutes while brown rice takes around 30.
Some other fun add-ins:
- Sauté bacon in the pot after cooking the chicken.
- Add in some frozen spinach along with the cream for a little boost of nutrition.
- Cook some butternut squash in the soup along with the rice. Simple dice the squash and toss it in the pot.
Make sure to use actual wild rice not black rice, black rice will turn the soup a purple color.
You can cut this recipe in half or double it if you are looking to make more.