This Chicken and Wild Rice soup recipe is easy to make with juicy chicken and tender vegetables in a flavorful broth with wild rice. It’s so cozy and satisfying!

Be sure to try my Creamy Chicken Noodle Soup and  Sausage Gnocchi Soup next!

Chicken and Wild Rice Soup in a soup pot with a ladle. scooping it up.

Chicken and Wild Rice Soup

Nothing beats a cozy bowl of this creamy Chicken and Wild Rice Soup! It’s super flavorful and pretty hard to stop eating. Those tender vegetables paired with homemade seasoned broth, juicy chicken, and savory wild rice is just perfect. 

My biggest pro tip is to cook the rice separately so that it doesn’t absorb all of the broth, otherwise it soaks it up like a sponge and continues to do so during storage. 

Be sure to check out ALL of my pro tips below so that you nail this recipe! I can’t wait for you to taste it!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Cook wild rice in chicken broth according to package instructions, set aside. Season and sear the chicken to develop a light golden crust on the outside. Let rest for 10 minutes, then dice or shred. Deglaze the pot with white wine and reduce by half. 

Seared chicken breasts on a plate next to a soup pot being deglazed with white wine.

Soften onions, carrots, and celery in butter. Add garlic, soy sauce, hot sauce, and seasonings and stir to combine. Add the flour and cook for 2 minutes. Add the chicken broth in small splashes and stir to combine. Add the heavy cream in the same manner, followed by 1/2 chicken bouillon cube. Bring to a boil, then reduce to a simmer.

Carrots, onions, celery, and butter in a soup pot being softened with chicken broth being added.

Add the chicken back and simmer gently for 15 minutes. Add the spinach and let it wilt.

Adding shredded chicken and baby spinach to a soup pot.

Add the cooked rice to the soup pot if leftovers are not anticipated. Otherwise, spoon rice into serving bowls and ladle the soup on top. Store leftover rice and soup in separate containers. Serve!

A soup pot with rice being added to Chicken and Wild Rice Soup.

Pro Tips

  • Rice: The rice is cooked separately in this recipe to ensure that it doesn’t soak up too much broth. This allows leftover soup and rice to be stored separately, as the rice continues to soak up more broth during storage.
  • Fun Fact: Wild rice isn’t technically rice, it’s the seeds of aquatic grass. It’s chewy, nutty, and satisfying 🙂 (But it still absorbs liquid like rice does.)
  • 3 cups of leftover rice can be used for this recipe as well.
  • Chicken: Bone-in chicken breast or chicken thighs will add the most flavor to the broth, boneless also works well and is usually what I have on hand. 2 cups of leftover/rotisserie chicken can be used instead if needed, add it when the chicken is added back to the soup at the end.
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
  • Mushrooms make a great addition to the soup. I sauté them in butter and sprinkle with salt on the side and then add them to the soup at the end.
  • You can’t taste the hot sauce, soy sauce, or mustard powder in this recipe, they are used as flavor enhancers. I usually use Frank’s Hot Sauce. 
  • Pairing options: Chicken and Wild Rice Soup pairs really well with Cheddar Bay Biscuits, Buttermilk Biscuits, No Knead Bread, and Ranch Oyster Crackers!
  • For a non-creamy version: Try my other Chicken and Rice Soup recipe!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This soup freezes fairly well, be sure to freeze the rice and soup in separate containers.

Chicken and Wild Rice Soup in a white serving bowl with a spoon on the side.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • Rice Cooker: Makes cooking rice a snap! I cook mine in a Dutch oven with a tight fitting lid.
  • 4.5 quart Dutch oven– This is a great size for this recipe.
  • Food Storage Containers– These are what I use to freeze soup, they are leak proof, microwave safe, stackable, and BPA free.
  • Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the stew throughout this recipe.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Pinch Bowls– For measuring out seasonings ahead of time.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Better Than Bouillon– This is what I always use for broth and bouillon. 

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A soup pot filled with Chicken and Rice Soup with a ladle.

Chicken and Wild Rice Soup

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
5 from 12 ratings
Servings: 6 people
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This cozy Chicken and Wild Rice soup recipe is easy to make with juicy chicken and tender vegetables in a creamy broth with wild rice.

Ingredients

US Customary - Metric

Rice

  • 1 cup uncooked wild rice
  • 1 ¾ cups chicken broth
  • 2 tablespoons butter

Soup

  • 1 ¼ lb. boneless skinless chicken breasts, see notes
  • Salt/Pepper
  • 2 tablespoons olive oil
  • ½ cup dry white wine, see notes
  • 3 tablespoons butter
  • 1 yellow onion, diced
  • ¾ cup carrots, sliced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon hot sauce
  • 1/3 cup flour
  • 5 cups chicken broth
  • 1 cup heavy cream
  • ½ chicken bouillon cube
  • 1 cup packed baby spinach

Seasonings

  • ¾ teaspoon EACH: dried basil, oregano, parsley, mustard powder
  • ¼ teaspoon EACH: dried thyme, pepper

Instructions

  • Cook the rice according to package instructions. (My rice indicates to cook 1 cup uncooked rice with 1 ¾ cups liquid -I use chicken broth-, verify these amounts on your package.) Once rice is cooked through, add butter, fluff with a fork, and set aside. Proceed with the following steps while the rice cooks.
  • Pat the chicken dry and season each side with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until a light golden crust has developed. (Note: It’s okay if it’s not cooked all the way through yet, it will finish cooking in the soup which will add more flavor to the broth.) Remove and let rest for 10 minutes, then use 2 forks to dice or shred.
  • Turn the heat off and add the wine, then set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot, this will give the soup more flavor. Reduce by half, about 4 minutes.
  • Add the onions, carrots, celery, and butter. Soften for 5-6 minutes. Add the garlic, soy sauce, hot sauce, and seasonings and stir to combine. Add the flour and cook for 2 minutes.
  • Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner. Add the ½ bouillon cube and bring to a boil, then reduce to a simmer.
  • Add the chicken back along with any juices from the plate. Cover partially and simmer gently for 15 minutes, do not let it reach a boil or the chicken will become tough.
  • Add the spinach and let it wilt, about 2-3 minutes.
  • Spoon the rice into serving bowls and ladle the soup on top. If you don’t anticipate any leftovers, add the rice right to the soup pot and stir to combine, then serve!

Notes

Pro Tips
  • Rice: The rice is cooked separately in this recipe to ensure that it doesn’t soak up too much broth. This allows leftover soup and rice to be stored separately, as the rice continues to soak up more broth during storage.
  • 3 cups of leftover rice can be used for this recipe as well.
  • Chicken: Bone-in chicken breast or chicken thighs will add the most flavor to the broth, boneless also works well and is usually what I have on hand. 2 cups of leftover/rotisserie chicken can be used instead if needed, add it when the chicken is added back to the soup at the end.
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
  • Mushrooms make a great addition to the soup. I sauté them in butter and sprinkle with salt on the side and then add them to the soup at the end.
  • You can’t taste the hot sauce, soy sauce, or mustard powder in this recipe, they are used as flavor enhancers. I usually use Frank's Hot Sauce. 
  • Pairing options: Chicken and Wild Rice Soup pairs really well with Cheddar Bay Biscuits, Buttermilk Biscuits, No Knead Bread, and Ranch Oyster Crackers!
  • For a non-creamy version: Try my other Chicken and Rice Soup recipe!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This soup freezes fairly well, be sure to freeze the rice and soup in separate containers.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 527kcal, Carbohydrates: 30g, Protein: 28g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 136mg, Sodium: 1350mg, Potassium: 662mg, Fiber: 3g, Sugar: 5g, Vitamin A: 4060IU, Vitamin C: 6mg, Calcium: 68mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American
Author: Stephanie