Chicken Wild Rice Soup Recipe

Introduction

Chicken Wild Rice Soup is a comforting and hearty meal perfect for chilly days. Combining tender chicken, wholesome wild rice, and flavorful vegetables, it offers a creamy texture with a savory herb-infused taste. This recipe works well in both a slow cooker and on the stovetop, making it convenient for any schedule.

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 to remove excess starch.
2. Step 2: For slow cooker method: Place the uncooked rice, chicken breast, minced garlic, chopped onions, celery, carrots, dried thyme, rosemary, sea salt, bay leaves, chicken broth, and water into your slow cooker.
3. Step 3: Cover and cook on high for 3-4 hours or low for 7-8 hours until rice and chicken are cooked through.
4. Step 4: In the last 30 minutes, remove the chicken, let it cool slightly, then shred it using two forks.
5. Step 5: Once the rice is tender, remove the bay leaves and return the shredded chicken to the slow cooker.
6. Step 6: In a saucepan, melt the olive oil (or butter/ghee). Stir in the flour and cook for 1 minute to form a roux.
7. Step 7: Slowly whisk in the almond (or oat) milk, stirring constantly until smooth and creamy. Allow the mixture to thicken.
8. Step 8: Add the creamy mixture to the slow cooker and stir well. If the soup is too thick, add extra water or milk to reach desired consistency.
9. Step 9: Season with additional salt and pepper to taste. Garnish with fresh thyme if desired and serve hot.
10. Step 10: For stovetop method: Cook rice according to package instructions and set aside.
11. Step 11: Heat 2 tablespoons of oil, butter, or ghee in a large pot. Add onions, carrots, and celery, and sauté for 5-6 minutes until softened.
12. Step 12: Add minced garlic and cook for 1 more minute. Stir in thyme, rosemary, salt, and bay leaves until vegetables are coated.
13. Step 13: Pour in chicken broth, water, and add the chicken breasts. Bring to a boil then reduce heat to a simmer. Cover and cook for about 20 minutes until chicken is cooked through.
14. Step 14: Remove chicken and shred with two forks, then return shredded chicken and cooked rice to the pot.
15. Step 15: In a separate saucepan, melt ¼ cup oil or butter. Stir in flour and cook for 1 minute to form a roux.
16. Step 16: Gradually whisk in the milk until creamy and thickened.
17. Step 17: Add the creamy mixture into the pot, stir well, and adjust thickness with extra milk or water if needed.
18. Step 18: Season to taste with salt and pepper, garnish with fresh thyme, and serve warm.

Tips & Variations

• Use leftover roasted chicken instead of raw chicken for a quicker preparation.
• Swap wild rice blend for brown rice or quinoa if preferred.
• For a richer soup, substitute almond milk with half-and-half or heavy cream.
• Add chopped mushrooms or spinach for extra veggies and flavor.
• Use gluten-free flour to keep the recipe gluten-free without changing the texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to restore creaminess if the soup has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes. To make it vegetarian, replace the chicken with extra vegetables or plant-based protein and use vegetable broth instead of chicken broth.

Can I freeze Chicken Wild Rice Soup?

It is best to freeze the soup before adding the creamy milk mixture, as dairy can sometimes separate after freezing. Freeze the base soup and thaw in the fridge before reheating and adding the creamy roux.

Chicken Wild Rice Soup Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

This hearty Chicken Wild Rice Soup is a comforting blend of tender chicken, wild rice, and fresh vegetables simmered in a flavorful broth, finished with a creamy roux. Perfect for chilly days, this soup can be made in a slow cooker or on the stovetop and is customizable with gluten-free ingredients and dairy-free milks for a wholesome, delicious meal.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 3 to 8 hours (depending on slow cooker setting) or 40 minutes stovetop
• Total Time: 3 hours 15 minutes to 8 hours 15 minutes (slow cooker) or 55 minutes stovetop
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Soup Base

• 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)

Roux and Garnish

• ¼ cup olive oil (or 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. Prepare Ingredients: Rinse the wild rice under running water to remove excess starch and set aside.
2. Combine Ingredients in Slow Cooker: Place the uncooked wild rice, chicken breast, minced garlic, chopped onions, celery, carrots, dried thyme, dried rosemary, sea salt, bay leaves, low sodium chicken broth, and water into the slow cooker.
3. Cook Soup in Slow Cooker: Cover and cook on high for 3-4 hours or on low for 7-8 hours until chicken and rice are fully cooked and tender.
4. Shred Chicken: During the last 30 minutes of cooking, remove chicken breasts from the slow cooker, let cool slightly, and shred into small pieces using two forks.
5. Add Shredded Chicken Back: Remove bay leaves from the slow cooker and add the shredded chicken back in, stirring to combine.
6. Prepare Roux: In a separate saucepan, melt the olive oil or butter over medium heat. Add the flour and cook for 1 minute, stirring continuously.
7. Make Soup Creamy: Slowly whisk in the almond or oat milk to the roux, stirring constantly to prevent lumps. Cook until the mixture thickens into a creamy consistency.
8. Combine Roux and Soup: Add the creamy roux mixture into the slow cooker. Stir thoroughly to incorporate. If the soup is too thick, add more water or milk to reach desired consistency.
9. Season and Serve: Taste the soup and adjust salt and pepper as needed. Garnish with fresh thyme if desired, and serve hot.
10. Alternative Stovetop Method – Cook Rice: Cook the wild rice according to package instructions.
11. Sauté Vegetables: While rice cooks, heat 2 tablespoons of oil, butter, or ghee in a large pot or Dutch oven. Add chopped onions, carrots, and celery and sauté for 5-6 minutes until softened. Add minced garlic and sauté for 1 more minute.
12. Season Vegetables: Stir in dried thyme, dried rosemary, sea salt, and bay leaves, coating the vegetables evenly.
13. Add Liquids and Chicken: Pour in chicken broth and water, then add the chicken breasts. Bring to a boil, then reduce to a simmer and cover. Cook for about 20 minutes or until chicken is fully cooked.
14. Shred Chicken and Add Rice: Remove chicken breasts, shred with two forks, then add shredded chicken and cooked wild rice back into the pot.
15. Make Roux on Stovetop: In a separate saucepan, melt ¼ cup oil or butter. Stir in flour and cook for 1 minute. Slowly whisk in the milk, cooking until thick and creamy.
16. Finish Soup: Combine the creamy roux into the pot with the soup. Stir to evenly combine. Add additional milk or water if needed to adjust thickness.
17. Season and Garnish: Taste and adjust salt and pepper, garnish with fresh thyme, and serve hot.

Notes

• Wild rice blend can be substituted with pure wild rice for a nuttier flavor and chewier texture.
• You can use any milk alternative based on dietary preferences—almond, oat, or soy milk work well to keep it dairy-free.
• For a richer flavor, substitute olive oil with butter or ghee.
• Adjust the thickness of the soup by adding more broth or milk after adding the roux, depending on your preference.
• Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• To make the soup vegetarian, substitute chicken broth with vegetable broth and omit the chicken, or substitute with a plant-based protein.

Keywords: Chicken Wild Rice Soup, Slow Cooker Soup, Creamy Chicken Soup, Gluten Free Soup, Dairy Free Soup, Comfort Food, Wild Rice