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5 from 5 votes

Chicken and Wild Rice Soup

Cozy, warming, and extremely healthy! This Homemade Chicken and Wild Rice Soup is the perfect soup to have on hand any time of year.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Soups and Stews
Cuisine: American
Servings: 12
Calories: 259kcal
Author: Traci


  • 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


  • 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.


  • 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.


Serving: 1cup | Calories: 259kcal | Carbohydrates: 29g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 393mg | Potassium: 656mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1452IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg