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Chicken Wild Rice Soup

This stovetop chicken wild rice soup builds a rich, creamy broth around tender wild rice and shredded chicken, with carrots and celery for texture. It's a classic Midwestern-style soup that tastes like it took much longer than 50 minutes.

Why you'll love this recipe

• Rich, creamy broth without being overly heavy
• Wild rice adds hearty texture and nutty flavor
• One pot, stovetop simplicity
• Great for meal prep and reheats well

Ingredients

Full ingredient list below — check off items as you shop or cook.

Instructions

1. Melt the butter in a large pot over medium heat. Cook the onion, carrots and celery for 5-6 minutes until softened. Add the garlic and cook 30 seconds more.
2. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
3. Slowly whisk in the chicken broth, stirring to prevent lumps.
4. Add the wild rice, thyme, salt and pepper. Bring to a simmer, then cover and cook for 35-40 minutes, stirring occasionally, until the rice is tender.
5. Stir in the shredded chicken and cream, and simmer for 5 more minutes to warm through.
6. Taste and adjust seasoning, then garnish with parsley before serving.

Tips for success

• Wild rice takes longer to cook than white rice — check a few kernels near the end of the simmer time to make sure they're tender, not crunchy.
• Cooking the flour with the vegetables briefly before adding broth is what gives this soup its creamy body without needing extra cream.
• This is a great way to use up leftover rotisserie chicken.
• The soup thickens as it sits; thin with extra broth when reheating.

Frequently asked questions

Can I make this soup in a slow cooker?

Yes, sauté the vegetables and make the roux on the stovetop first, then transfer everything except the cream to the slow cooker and cook on low for 6-7 hours; stir in cream at the end.

Why is my wild rice still tough after cooking?

Wild rice can vary by brand — give it extra time, checking every 10 minutes, until the grains split open and are tender.

Can I use a wild rice blend instead of pure wild rice?

Yes, a wild rice and long-grain blend works well and may cook slightly faster; check the package for guidance.

Can I make this soup dairy-free?

Yes, substitute the butter with oil and the cream with full-fat coconut milk or a plant-based cream.

Nutrition (per serving)

Calories	362
Protein	25g
Carbs	26g
Fat	18g
Sodium	680mg
Sugar	3g

Nutrition values are estimates and will vary based on exact ingredients and brands used.

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