Soul-Warming Chicken and Wild Rice Soup
I love everything about this soup! It absolutely delicious, plus it’s a complete meal, with grains, veggies, and protein, and it will actually leave you feeling full. If you want an extra hearty, cozy meal, serve it with homemade rolls, breadsticks or level it up by serving in a bread bowl!How to Make Chicken and Wild Rice Soup
Sauté Veggies: Saute celery, carrots, and onion in oil. Add garlic and sauté 30 seconds. Add butter and flour and whisk for 1 minute. Stir in the chicken broth, bouillon, thyme, sage, rosemary, salt and pepper.
Add Chicken and bring soup to a boil. Cover, reduce heat, and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces. Stir evaporated milk, shredded chicken, and cooked wild rice into the soup.
Make Ahead Instructions
To Make Ahead: This homemade chicken and wild rice soup recipe can be completely prepped ahead then stored in an airtight container in the fridge for 1-2 days.Recipe Variations
Slow Cooker Instructions: Sauté veggies in skillet as directed, adding butter and flour. Pour into slow cooker, whisking in broth, seasonings and chicken. Cook on low for 3-4 hours or High for 2 hours then shred chicken and return to soup. Stir in milk and cooked rice. Taste and adjust seasonings as needed.More 30-Minute Meals
- Fettuccine Alfredo
- Honey Mustard Chicken
- Korean Beef Tacos
- Boursin Pasta
- Air Fryer Salmon Bites
- Tuscan Garlic Chicken
- Meatloaf Sandwich
- Teriyaki Chicken
- Chow Mein
Chicken and Wild Rice Soup
Serves 6- 2 cups cooked wild rice*
- 2 tablespoons olive oil
- 2 ribs celery, diced
- 2 carrots, diced
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 teaspoons chicken bouillon paste, better than bouillon base
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken breasts, or thighs
- 12 ounce can evaporated milk, or use 6 ounces heavy cream and 6 ounces milk
Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt, and pepper.
Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces.
Notes
Yield: Makes about 9 cups soup. Serving size is about 1 1/2 cups.Wild Rice: I like the Harvest Wild Rice Blend from Costco and Lundberg Wild Rice, cooked in chicken broth. Or you can cook one box of Rice-a-Roni Wild Rice. Any type of leftover cooked rice would also work great.
Slow Cooker Instructions: Sauté veggies in skillet as directed, adding butter and flour. Pour into slow cooker, whisking in broth, seasonings and chicken. Cook on low for 3-4 hours or High for 2 hours then shred chicken and return to soup. Stir in milk and cooked rice. Taste and adjust seasonings as needed.
