Chicken and Wild Rice Soup

Chicken and Wild Rice Soup is that cozy, super healthy bowl of soup we’re all going to be reaching for during the colder months ahead! Shredded chicken, simmered in chicken broth with lots of fresh vegetables, salt and pepper, and plenty of rice. Each bowl of this soup has an amazing balance of vegetables, to rice, to chicken. It is seriously jam packed with flavor! It is quick, easy, and SO DELICIOUS. You can make it on the stove or even in the instant pot! Either way, this soup is always going to be good. As it’s cooking, the aroma will fill your home with the best and most comforting smells, that just so happen to be really healthy!

three mugs of chicken and wild rice soup on marble counter with napkin, herbs, spoons, and peppercorns

About The Recipe

It’s officially Fall and there is no better way to celebrate than a cozy bowl of the most delicious soup ever.

And, I know that chicken noodle soup is the cure-all for anything that ails you, but this Chicken and Wild Rice Soup is gonna be your new go-to recipe when you just want a large, comforting bowl of something warming and extremely healthy!

It definitely is ours.

three mugs of soup with peppercorns and a napkin

I think we might actually make this soup every single winter. I have some of the fondest memories attached to this soup! One of my favorites is with one of my childhood best friends.

This soup was her favorite.

She would ask for it every time she came over! So, my mom would always make some for dinner. We then would always go crash in my mom’s room and watch movies with our first, second, and third bowls of this soup.

For some reason, I distinctly remember watching The Santa Clause 3 with her while eating this soup. I’m not sure if it was even close to Christmas when we watched it, but that movie just made the both of us laugh more than anything.

I think we spent 20 minutes laughing over one freeze frame when we paused to go get more soup!

two mugs of chicken and wild rice soup with spoons, bread, and pepper corns

So, whenever my mom makes this now, it’s almost an immediate sense of calm and comfort. That, and it’s just really good and makes the house smell great!

Ingredients

chicken broth, onion, celery, chicken, mushrooms, wild rice, carrots, and tomatoes in bowls

Instructions

Combine all ingredients in a large pot.

wild rice, mushrooms, onions, celery, and chicken broth in a pot

Bring the soup to a boil and let cook over medium-low heat for 60-90 minutes, stirring occasionally, until the vegetables are tender. Season with salt and pepper. Serve immediately!

How To Store

Once the soup has cooled, you can either keep in a large container in the refrigerator for a few days, or store in 1 cup measurements freezer safe bags and store in the freezer

You can easily reheat over the stove or in the microwave.

Substitutions

  • If you don’t have Homemade Chicken Stock, you can use bullion cubes instead.
  • We used Baby Bella mushrooms, but you can also use white button.
three mugs of soup with spoons and wood serving board

Expert Tips

  • To make things quick, you can buy a store-bought roast chicken and pre-chopped vegetables!
  • This soup stores and reheats really well.
  • Make sure you stir this soup often, You don’t want the rice to stick to the bottom of the pot.
  • This recipe is gluten free.

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.

three mugs of chicken and wild rice soup on marble counter with napkin, herbs, spoons, and peppercorns

Chicken and Wild Rice Soup

Traci
Cozy, warming, and extremely healthy! This Homemade Chicken and Wild Rice Soup is the perfect soup to have on hand any time of year.
5 from 5 votes
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Soups and Stews
Cuisine American
Servings 12
Calories 259 kcal

Ingredients
 

  • 4 cups cooked chicken, chopped
  • 1 ½ cups wild rice
  • 2 cups chopped onion
  • 1 cup chopped celery
  • ¾ cup sliced carrots
  • 2 cups sliced mushrooms
  • 2 cups diced tomatoes
  • 3 quarts chicken stock

Instructions

  • Combine all ingredients in a 6 quart pot.
  • Bring to a boil, then lower heat.
  • Cook over medium low heat for 60-90 minutes, stirring occasionally, until vegetables are tender.
  • Season to taste with salt and pepper.

Notes

Substitutions:
  • If you don't have Homemade Chicken Stock, you can use bullion cubes instead.
  • We used Baby Bella mushrooms, but you can also use white button.
Expert Tips:
  • To make things quick, you can buy a store-bought roast chicken and pre-chopped vegetables!
  • This soup stores and reheats really well.
  • Make sure you stir this soup often, You don't want the rice to stick to the bottom of the pot.
  • This recipe is gluten free.

Nutrition

Serving: 1cupCalories: 259kcalCarbohydrates: 29gProtein: 22gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 42mgSodium: 393mgPotassium: 656mgFiber: 3gSugar: 7gVitamin A: 1452IUVitamin C: 7mgCalcium: 44mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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