Listen, I’m going to be real with you. There are two types of people in this world: people who think soup is a “side dish” and people who understand that a bowl of thick, creamy soup is basically a warm hug for your internal organs.
If you belong to the first group, I need you to sit down, grab a spoon, and prepare to have your worldview shattered.
We are officially entering “Big Soup Energy” season. You know the vibe—the sun starts setting at 4:00 PM (rude), the air has that crisp bite that makes your nose turn pink, and suddenly, the thought of eating a salad makes you want to weep. Enter: Chicken Wild Rice Soup. It is the weighted blanket of the culinary world. It’s hearty, it’s earthy, and it’s got that “I spent all day over a hot stove” flavor even though it’s actually pretty low-drama to make.
The Wild Rice Obsession (And No, It’s Not Just “Fancy Rice”)
Before we dive into the magic, can we talk about wild rice for a second? I used to think wild rice was just regular rice that had gone through a rebellious phase. I was wrong.
Wild rice isn’t even technically rice; it’s a water grass seed. (I know, I know—science is weird.) But here is why it’s the GOAT for soup: it doesn’t get mushy. There is nothing more tragic than a chicken and rice soup where the rice has dissolved into a grainy sludge by day two. Wild rice has that “pop” when you bite it. It stays chewy, it’s got this nutty, toasted flavor, and it makes you feel like you’re dining in a rustic cabin in Minnesota instead of standing in your kitchen in sweatpants with a stain on your shirt.
I specifically use a wild rice blend. It gives you the best of both worlds—the texture of the wild rice and the softness of the long-grain rice. It’s like a party where everyone actually gets along.
The Secret is in the “Soffritto” (Or as I call it, The Holy Trinity)
Every great soup starts with the basics. Carrots, celery, and onions. In French cooking, they call it mirepoix. In my house, we call it “the reason the kitchen smells like heaven.”
I’m a bit of a stickler for the 1/2-inch dice. Why? Because you want every spoonful to be a perfect microcosm of the soup. You want a bit of chicken, a little bit of rice, and a tender chunk of carrot in every single bite. If your carrots are the size of golf balls, you’re doing it wrong. We’re going for “refined rustic” here, people.
Don’t Rush the Butter
We start with four tablespoons of unsalted butter. Yes, four. Don’t look at me like that. Butter is where the soul lives. When you sauté those veggies in butter along with the fresh thyme and garlic, you’re building a foundation.
Pro Tip: If you use dried thyme instead of fresh, use less! Dried herbs are like concentrated little flavor bombs. But if you can find fresh thyme, do it. It adds this floral, earthy note that makes the soup taste “expensive.”
Let’s Talk About the “Velvet” Factor
One of the biggest questions I get is how to make a soup creamy without it feeling heavy or greasy. The secret is the roux-ish step.
After your veggies are soft and glowing, you sprinkle in that 1/4 cup of flour. You’ve got to cook that flour for a few minutes. If you pour the liquid in immediately, your soup will taste like raw dough. We want “lightly browned.” We want that flour to coat the veggies and get a little toasted. This is what gives the soup that silky, velvety body that coats the back of your spoon.
Then comes the chicken broth. Use the good stuff. If you have homemade stock in the freezer that you’ve been hoarding like a dragon, now is the time to use it. If not, a high-quality store-bought broth like Swanson is your best friend.
The “Low and Slow” Simmer
Once the broth and the rice go in, your job is basically done for the next 45 minutes. This is the part where you go put on your thickest socks, pour a glass of wine, or finally finish that book you’ve been “reading” for six months.
The soup needs to simmer uncovered. This allows the liquid to reduce slightly, intensifying the flavors. You’ll know it’s ready when the rice grains have “bloomed”—some of them will literally pop open to reveal their pale interiors. That’s the signal. That’s the dinner bell.
Leftover Chicken: The Unsung Hero
Can we just take a moment to appreciate cooked chicken? Whether you’re using leftovers from Sunday’s roast or you did a “supermarket sweep” and grabbed a rotisserie chicken, this soup is the ultimate way to use it up.
It’s also a great place for leftover turkey. Every year after Thanksgiving, when I’m staring at a Tupperware container of turkey thinking, “I cannot eat another sandwich,” I make this soup. It’s a total flavor transformation.
To Cream or Not to Cream? (Hint: Always Cream)
Right at the end, we stir in a cup of heavy cream. This is the “chef’s kiss” moment. It turns the soup from a clear broth into a luxurious, opaque dream. It mellows out the black pepper and the thyme, tying everything together in a neat little bow.
Taste as You Go
Before you serve, taste your soup. This is the most important rule of cooking. Does it need more salt? Does it need a massive crack of black pepper? (I’m a pepper fiend, personally). Your broth’s saltiness will vary, so don’t be afraid to adjust at the finish line.
Meal Prep & The “Vanishing Liquid” Mystery
Here is a fun fact about wild rice: it is thirsty. It never stops drinking.
If you make this soup ahead of time (which I highly recommend, because soup is always better on day two), you will wake up the next morning to find that your soup has turned into a casserole. Don’t panic. The rice just absorbed the liquid. When you go to reheat it, just add a splash of broth or water until it reaches your desired “soupiness” again.
Freezing for Future You
If you’re a planner, this soup is a goldmine. However, there is a trick to freezing creamy soups. Freeze it before you add the cream. Dairy can sometimes get a weird, grainy texture when it thaws and reheats.
- Follow the recipe up until the chicken is added.
- Let it cool completely (very important!).
- Freeze it.
- When you’re ready to eat, thaw it, heat it up, and then swirl in the fresh cream.
Future-You will be so grateful when it’s a Tuesday night, you’re exhausted, and there’s a gourmet meal waiting in the freezer.
What to Serve with Your Masterpiece
While this soup is definitely a full meal on its own, I’m a firm believer in the “side hustle.”
- Crusty Bread: A warm baguette or sourdough boule is non-negotiable for dipping.
- A Simple Green Salad: Something with a sharp vinaigrette to cut through the richness of the cream.
- Top it off: I love adding a sprinkle of fresh parsley or even some crispy fried leeks if I’m feeling particularly “extra.”
Final Thoughts: Just Make the Soup
Look, life is chaotic. The world is loud. But for the 45 minutes this soup is simmering on your stove, everything feels a little more manageable. It’s honest food. It’s simple, it’s nourishing, and it’s genuinely hard to mess up.
So, go find your biggest pot, grab some carrots, and let’s get simmering. Your kitchen is about to smell better than any scented candle ever could.
chicken wild rice soup
8
servings20
minutes55
minutes482
kcalIngredients
4 tablespoons unsalted butter
3 celery ribs, diced into ½-inch (13-mm) chunks
2 carrots, diced into ½-inch (13-mm) chunks
1 medium onion, diced into ½-inch (13-mm) chunks
2 cloves garlic, minced
2 teaspoons fresh thyme, finely chopped (or ¾ teaspoon dried)
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
2 quarts (8 cups) chicken broth (high quality, such as Swanson)
2 cups water
1 cup (5 oz) wild rice blend (such as Lundberg)
4 cups cooked chicken or turkey, cut into bite-size pieces
1 cup heavy cream
Directions
- Sauté the Aromatics
Place a large soup pot or Dutch oven over medium heat and melt the butter. Stir in the diced celery, carrots, onion, garlic, thyme, salt, and pepper. Cook the mixture, stirring occasionally, for about 10 minutes or until the vegetables have just begun to soften. - Build the Base
Evenly sprinkle the flour over the softened vegetables. Continue to cook and stir for approximately 3 minutes to coat the vegetables and allow the flour to lightly brown. - Simmer the Soup
Pour in the chicken broth, water, and the wild rice blend. Bring the liquid to a boil, then reduce the heat to medium-low. Simmer uncovered, stirring every so often, until both the rice and the vegetables reach a tender consistency (about 40 to 45 minutes). - Finish and Serve
Stir in the cooked chicken and the heavy cream. Continue to simmer for a few minutes until the soup is thoroughly warmed through. Taste the broth and adjust the seasoning with additional salt and pepper if necessary. Ladle into warm bowls and serve immediately.
Notes
- Make-Ahead Tip: This soup can be prepared and kept in the refrigerator for up to 3 days. Note that the rice will absorb liquid over time; simply add a splash of water or broth when reheating to reach your desired consistency.
- Freezing Instructions: To freeze, follow the recipe until the chicken is added, but omit the heavy cream. Allow the soup to cool completely in the fridge before transferring to freezer-safe containers. Store for up to 3 months.
- Reheating from Frozen: Thaw the soup overnight in the refrigerator. Warm it gently on the stovetop, then stir in the heavy cream and simmer just until heated through.
