Chicken and Wild Rice Soup
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Cozy, light, and perfect for colder months, this Chicken and Wild Rice Soup is packed with tender chicken, fresh vegetables, and hearty wild rice—all in one easy, flavorful recipe!
There’s nothing quite like a warm bowl of homemade soup during fall and winter. While chicken noodle soup often gets all the attention, this Chicken and Wild Rice Soup offers a delicious change and is sure to become a new favorite. It’s one of those meals that fills you up without weighing you down – quick and easy like our Tortellini Soup and perfect when paired with a fresh loaf of Multigrain Sourdough Bread.
Like our Vegetable Soup, it can be made in one pot. And if you are in a hurry, the ingredients can all be purchased already prepped.
Why This Soup Is A Must Make
- Hearty and comforting – Packed with chicken, wild rice, and vegetables, it’s the perfect warming meal for chilly days.
- Make ahead-friendly – This soup tastes even better the next day and freezes well for easy meal prep just like our Classic Red Bean Chili.
- Customizable – Easily swap the vegetables or add your favorite herbs for a personal touch.
- Quick and simple – With easy-to-find ingredients and straightforward steps, this soup comes together in no time.
This Chicken and Wild Rice Soup Can Be Made In 3 Easy Steps
- Sauté onions, celery, carrots, mushrooms, garlic, and red pepper flakes in melted butter until the onions are translucent and the vegetables are tender.
- Stir in the chicken, wild rice, tomatoes, and stock.
- Cook until the rice is done.
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When you make this Chicken and Wild Rice Soup, leave a comment down below and/or give this recipe a rating! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Chicken and Wild Rice Soup
Ingredients
- 2 Tablespoon salted butter
- 2 cups chopped onion
- 1 cup chopped celery
- ¾ cup sliced carrots
- 2 cups sliced mushrooms
- 2 Tablespoons chopped garlic
- ¾ teaspoon red pepper flakes
- 4 cups cooked chicken, chopped
- 1½ cups wild rice
- 2 cups diced tomatoes
- 3 quarts chicken stock
- salt and pepper, to taste
Instructions
- In a 6 quart pot, melt butter over medium heat.
- Add onion, celery, carrots, mushrooms, garlic, and red pepper flakes.
- Cook, stirring frequently, until vegetables are tender.
- Add chicken, rice, tomatoes, and stock.
- Bring to a boil, then lower heat.
- Cook over low to medium low heat for 30 minutes, stirring occasionally, until rice is cooked.
- Season to taste with salt and pepper.
Notes + Tips!
- Make ahead-friendly – This soup keeps well in the fridge for up to 4 days and freezes beautifully. Just reheat and enjoy!
- Customizable – Swap the mushrooms or tomatoes for your favorite vegetables, or add herbs like thyme or parsley for extra flavor.
- Shortcuts – Use rotisserie chicken and pre-chopped veggies to save time.
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I am looking forward to trying this recipe!
Can you be more specific about the wild rice? It looks like amix of white and wild rice? I do have raw wild rice but 1 1/2 cups of that seems like a lot.
Thanks!
Hi Kathryn! We used Royal Select Wild Rice Blend, but for this recipe, you can really use any wild rice. It doesn’t need to be a specific brand. Also, it is a lot of rice! It’s quite a bit of soup that’s made from this recipe. We always make big pots and freeze portions for later 😊
We hope you enjoy this soup! Let us know if you have any more questions. Xo, Caylie
Can you make this in a crockpot?
Hi, Molly! It should work just fine in a crockpot.