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Chicken And Wild Rice Soup Recipe
Ben Carraoli

Chicken And Wild Rice Soup Recipe

I recently made this comforting bowl of chicken and wild rice soup, and I just had to share how it turned out. The moment I ladled the creamy broth into my bowl, the rich aroma filled my kitchen and immediately made me feel cozy. Each bite felt like a hug—warm, mellow, and satisfying. The nutty wild rice blend brought a nice twist compared to typical chicken noodle soup.
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Prep Time 15 minutes
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • ¾ cup uncooked wild rice blend — I used a premium blend for the nutty texture and flavor.
  • 1 cup chopped yellow onion about 1 small onion — this adds sweetness and depth to the soup.
  • 1 cup diced carrots about 2 medium — the carrots give a natural sweetness and color.
  • 1 cup diced celery about 3 ribs — celery offers an aromatic base and subtle crunch.
  • 7 Tbsp butter divided — the butter adds richness; dividing it means part for sautéing, part for thickening.
  • 1 large garlic clove minced (approx. 1½ tsp) — garlic brings a gentle savory kick.
  • 4½ cups low-sodium chicken broth — using low-sodium means I control the salt better.
  • ¼ tsp each dried thyme marjoram, sage and rosemary (or 1 tsp fresh, minced of any) — these herbs blend beautifully for a comforting, rustic taste.
  • Salt and ground black pepper to taste — essential for seasoning and highlighting flavors.
  • 1 lb boneless skinless chicken breast halves — chicken breasts cook quickly and shred easily; thighs could be used too but may need a bit more cook time.
  • ½ cup all-purpose flour — this helps thicken the soup into a creamy texture.
  • 1½ cups milk — I recommend anything other than skim milk for best body and flavor.
  • ½ cup heavy cream — to make it luscious and silky.
  • 1 tsp lemon zest — a little lemon zest brightens the whole soup and cuts through the creaminess.

Method
 

  1. I start by cooking the wild rice blend according to its package directions. While it’s halfway done, I move on to the next step so everything finishes around the same time.
  2. In a large pot, I melt 1 Tbsp butter over medium heat, then add the chopped onion, carrots and celery and sauté for about 4 minutes. I toss in the minced garlic and sauté for another 30 seconds. Then I add the chicken broth, herbs (thyme, marjoram, sage, rosemary), season with salt and pepper, add the chicken breasts, bring to a simmer, cover and reduce to medium-low heat. I cook until the chicken is done (about 12-16 minutes), rotating thicker pieces midway.
  3. Once the chicken is cooked, I remove it, let it rest 5 minutes, then shred into bite-size pieces. Meanwhile, in a separate saucepan, I melt the remaining 6 Tbsp butter, stir in the flour and cook for about 1½ minutes while whisking. Then I add the milk slowly while whisking, stir in the heavy cream, cook until thickened.
  4. Finally, I add the thickened milk mixture into the large pot with the broth, shredded chicken, cooked rice and lemon zest, stir it all together, and remove from heat. I let the soup rest just a bit before serving so the flavors meld.

Notes

  • I always rinse the wild rice blend and drain it before cooking — it helps the texture come out better.
  • I taste salt after adding the milk mixture, since the cream and milk can soften the seasoning.
  • If the soup seems too thick after resting, I stir in a bit of extra chicken broth to adjust the consistency.
  • I add the lemon zest right at the end — it retains that fresh brightness, which I personally feel lifts the soup.
  • I let the soup sit uncovered for a minute before serving — it cools just enough so that you don’t burn your mouth and flavors settle.