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!
→ This post is also available as a Web Story: Chicken and Rice Soup
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.
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!
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
- Wild Rice
- Onion
- Celery
- Carrots
- Mushrooms
- Tomatoes
- Chicken Stock
Instructions
Combine all ingredients in a large 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.
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.
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,, optional
- ¾ teaspoon red pepper flakes,, optional
- 4 cups cooked chicken,, chopped
- 1 ½ cups wild rice
- 2 cups diced tomatoes
- 3 quarts chicken stock
- salt,, to taste
Instructions
- In a 6 quart pot, melt butter over medium heat.
- Add onion, celery, carrots, mushrooms, garlic (if using), and red pepper flakes (if using).
- 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.
Notes + Tips!
- If you don’t have Homemade Chicken Stock, you can use boullion cubes instead.
- We used Baby Bella mushrooms, but you can also use white button.
- 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.
Tools You May Need (affiliate links)
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
So warm and cozy! This is the perfect recipe to kick off the new year.
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.