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If you’re craving a comforting bowl of something hearty yet nourishing, this Chicken and Wild Rice Soup Recipe is just the ticket. Imagine tender chicken pieces swimming in a flavorful broth, enriched with earthy wild rice, sweet carrots, and aromatic herbs—a true hug in a bowl that warms you from the first spoonful to the last. It’s the kind of soup that feels like home, perfect for chilly evenings or when you need a little culinary boost of love and warmth.
Ingredients You’ll Need
This Chicken and Wild Rice Soup Recipe shines because of its simple, wholesome ingredients. Each one plays a crucial role, from building the deep flavors of the broth to giving the soup its satisfying texture and vibrant color.
- 1 lb boneless skinless chicken thighs: Tender and juicy, thighs add richness but you can also choose breasts for a leaner option.
- 1 cup wild rice blend: Offers a nutty flavor and delightful chew that makes this soup stand out from ordinary rice soups.
- 1 large onion (diced): Provides a natural sweetness that deepens as it cooks.
- 3 carrots (sliced): Adds bursts of orange color and subtle sweetness.
- 3 celery stalks (chopped): Lends aromatic freshness and a bit of crunch.
- 4 garlic cloves (minced): Infuses the broth with a savory warmth that’s simply irresistible.
- 8 cups chicken broth: The heart of this soup, delivering rich flavor and comforting warmth.
- 2 bay leaves: Impart an understated herbaceous note that enriches the broth.
- 1 tsp dried thyme: Offers a fragrant earthiness that pairs perfectly with chicken.
- ½ tsp dried sage: Adds a subtle hint of savory depth to the mix.
- 2 tbsp olive oil: Used to sauté the veggies and bring everything together smoothly.
- Salt and pepper (to taste): Essential for balancing and enhancing all the flavors.
- ¼ cup fresh parsley (chopped): Sprinkled on top for a burst of fresh color and herbal brightness.
How to Make Chicken and Wild Rice Soup Recipe
Step 1: Cook the Wild Rice
Start by cooking your wild rice separately following the package instructions. This step is key because it keeps the rice grains perfectly tender and prevents them from turning mushy once added to the soup. Taking this little bit of extra time upfront really pays off in texture later.
Step 2: Sauté the Vegetables
Heat up 2 tablespoons of olive oil in a large pot over medium heat. Toss in the diced onion, sliced carrots, chopped celery, and minced garlic. Season lightly with salt and pepper. Sauté everything for about 5 to 7 minutes until the veggies are soft, fragrant, and starting to caramelize just a little bit. This process builds a wonderful flavor base for your Chicken and Wild Rice Soup Recipe.
Step 3: Prepare and Season Chicken
While your vegetables are cooking, season your chicken thighs or breasts with salt and pepper on both sides. This simple seasoning step ensures every bite of chicken tastes deliciously savory and not bland, helping the meat shine alongside the other soup ingredients.
Step 4: Combine and Simmer
Once the veggies are soft, nestle your seasoned chicken into the pot and pour in the 8 cups of chicken broth. Add the bay leaves, dried thyme, and sage. Bring everything to a gentle boil, then reduce the heat and let it simmer, uncovered, for about 40 minutes to fully develop flavors and cook the chicken through.
Step 5: Shred Chicken and Add Rice
Remove the chicken pieces and shred them with two forks—this adds lovely texture and makes it easy to scoop up generous bits in each spoonful. Return the shredded chicken to the pot along with the cooked wild rice. Stir to combine and simmer for another 5 to 10 minutes, allowing all the flavors to meld beautifully.
Step 6: Final Seasoning
Taste your soup and adjust with more salt and pepper if needed. Remember, the warmth of the seasonings will tie together all the elements perfectly as you serve.
How to Serve Chicken and Wild Rice Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley adds just the right pop of green and a fresh herbal note that brightens the rich soup. You can also add a few grinds of black pepper on top to awaken the flavors and make each bowl look inviting and vibrant.
Side Dishes
This soup pairs beautifully with warm, crusty bread—perfect for dipping and soaking up every last drop. A simple mixed green salad with a light vinaigrette brings a crisp contrast that refreshes the palate alongside the hearty soup.
Creative Ways to Present
If you want to impress guests or family, serve this Chicken and Wild Rice Soup Recipe in rustic bowls with a sprig of thyme or sage on top. For a cozy dinner, consider placing a toasted garlic bread slice across the rim of the bowl—it’s both decorative and delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your soup into airtight containers and refrigerate. It will keep beautifully for up to 3 days, making it a perfect make-ahead meal for busy days.
Freezing
This Chicken and Wild Rice Soup Recipe freezes well, too! Pour the soup into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup seems too thick after refrigeration, add a splash of chicken broth or water to loosen it up. Avoid microwaving too long in one spot to keep the flavors and textures intact.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well; they’re leaner and cook a bit faster. Just keep an eye on cooking time to avoid drying out the meat.
Is wild rice necessary, or can I substitute with regular rice?
Wild rice adds a distinctive nutty flavor and chewy texture that makes this soup unique, but you can substitute with long-grain or brown rice if needed. Just adjust cooking times accordingly to avoid mushiness.
Can I make this soup vegetarian-friendly?
For a vegetarian version, swap the chicken broth with vegetable broth and omit the chicken, or replace it with hearty mushrooms or tofu for added protein and texture.
How thick is this soup supposed to be?
This Chicken and Wild Rice Soup Recipe should be moderately thick thanks to the wild rice, but still plenty brothy for spooning. If you prefer it thicker, simmer a bit longer to reduce liquid.
What herbs can I add instead of thyme and sage?
Rosemary or marjoram work well as substitutes that complement chicken beautifully. Experiment to find your favorite herbal profile!
Final Thoughts
There’s something truly special about a homemade Chicken and Wild Rice Soup Recipe that brings comfort and joy with every spoonful. Whether you’re feeding family, entertaining friends, or just treating yourself after a long day, this soup delivers a perfect balance of nourishing flavors and satisfying texture. Give it a try and let it become one of your cherished go-to recipes for cozy moments, because nobody ever regrets a bowl of homemade love.
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Print
Chicken and Wild Rice Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Chicken and Wild Rice Soup combines tender chicken thighs, nutty wild rice, and a medley of sautéed vegetables simmered in a savory chicken broth. Perfect for a comforting meal, this soup is packed with flavors from thyme, sage, and fresh parsley garnish.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs (or chicken breasts, if preferred)
- 1 cup wild rice blend
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp dried sage
- 2 tbsp olive oil
- Salt and pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Cook Wild Rice: Start by cooking your wild rice separately according to package instructions. This prevents it from becoming mushy when added to the soup later.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, sliced carrots, chopped celery, and minced garlic. Season with a pinch of salt and pepper. Sauté the vegetables until they are soft and fragrant, about 5-7 minutes.
- Prepare and Season Chicken: While the vegetables are cooking, lightly season the chicken thighs or breasts with salt and pepper on both sides.
- Cook Chicken in the Pot: Add the seasoned chicken pieces to the pot and sear them lightly on each side for about 2-3 minutes, until they are just browned but not fully cooked.
- Add Broth and Spices: Pour in the chicken broth, then add the bay leaves, dried thyme, and dried sage. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to a gentle simmer, cover the pot, and let the soup cook for about 30 minutes, or until the chicken is cooked through and tender.
- Shred Chicken and Add Wild Rice: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, then stir in the cooked wild rice. Simmer for an additional 10 minutes to let the flavors meld.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Remove the bay leaves, ladle the soup into bowls, and garnish with freshly chopped parsley for a bright, fresh finish. Serve warm.
Notes
- Use chicken thighs for more tender and flavorful meat, but chicken breasts can be substituted if preferred.
- Cooking the wild rice separately ensures it retains its texture and doesn’t become mushy.
- You can use low sodium chicken broth to control salt levels.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a creamier soup, consider adding a splash of cream or coconut milk at the end.
