Chicken Wild Rice Soup Recipe

Introduction

Chicken Wild Rice Soup is a comforting, creamy dish packed with tender chicken, hearty wild rice, and savory vegetables. This recipe blends warm herbs and rich cream for a satisfying meal perfect for chilly days. It’s easy to make and sure to become a family favorite.

Ingredients

• 3 tablespoons unsalted butter
• 1 yellow onion, diced
• 1 cup sliced carrots
• 1 cup sliced celery
• 6 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon ground sage
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 4 cups chicken stock (or chicken broth)
• 1 teaspoon Better Than Bouillon Roasted Chicken Base (optional)
• 1 cup uncooked wild rice blend
• 2 cups shredded rotisserie chicken
• 1.5 cups heavy cream
• 1 teaspoon balsamic vinegar
• Kosher salt, to taste
• Fresh cracked pepper, to taste
• Fresh chopped parsley for garnish

Instructions

1. Step 1: Heat the butter in a large pot or Dutch oven over medium-high heat until melted and foaming. Add the diced onion, sliced carrots, and sliced celery. Season with kosher salt and fresh cracked pepper. Cook, stirring frequently, for 5–7 minutes until the vegetables soften and the onion becomes translucent.
2. Step 2: Reduce heat to medium-low. Add minced garlic, Italian seasoning, ground sage, and dried thyme. Stir constantly for 30 seconds until fragrant. Sprinkle the flour over the vegetables and cook, stirring frequently, for 2 minutes to form a roux and remove the raw flour taste.
3. Step 3: Pour in a few splashes of the chicken stock and scrape up any browned bits from the bottom of the pot with your spoon. Once clean, add the remaining chicken stock.
4. Step 4: Stir in the Better Than Bouillon (if using) and uncooked wild rice blend. Season again with salt and pepper. Increase heat to medium-high, cover, and bring the soup to a gentle simmer.
5. Step 5: Once simmering, reduce heat to low. Keep the pot covered and let the soup simmer gently for 50–60 minutes, until the rice is tender and many grains have split open.
6. Step 6: Stir in the shredded chicken, heavy cream, and balsamic vinegar. Cook over low heat for 2–3 minutes until the chicken is warmed through. Avoid boiling after adding cream.
7. Step 7: Remove from heat, taste, and adjust seasoning with salt and pepper as needed. Serve hot garnished with fresh chopped parsley.

Tips & Variations

• Use a wild rice blend that contains actual wild rice for best texture and flavor; avoid quick-cook or parboiled varieties.
• Substitute rotisserie chicken with leftover cooked chicken or turkey.
• For a lighter version, use half-and-half instead of heavy cream, but add it off heat to prevent curdling.
• Add mushrooms or a squeeze of lemon juice for additional depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent cream from curdling. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of wild rice?

While you can use white rice, the distinctive texture and nutty flavor of wild rice blends make this soup special. White rice may cook more quickly and become mushy, so adjust cooking times accordingly.

Is it necessary to add balsamic vinegar?

The balsamic vinegar is a secret ingredient that brightens the rich flavors without being obvious. If you prefer, you can leave it out, but it really enhances the final balance of the soup.

Chicken Wild Rice Soup Recipe

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★★★★★

4.6 from 130 reviews

This comforting Chicken Wild Rice Soup combines tender shredded rotisserie chicken with a hearty wild rice blend, sautéed aromatic vegetables, and a creamy broth enriched with heavy cream and subtle herbs. Flavored with Italian seasoning, sage, thyme, and finished with a splash of balsamic vinegar, this soup is perfect for a cozy meal that warms you from the inside out.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Vegetables and Aromatics

• 3 tablespoons unsalted butter
• 1 yellow onion, diced
• 1 cup sliced carrots
• 1 cup sliced celery
• 6 cloves garlic, minced

Herbs and Seasonings

• 2 teaspoons Italian seasoning
• 1/2 teaspoon ground sage
• 1/2 teaspoon dried thyme
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Thickener and Liquids

• 1/4 cup all-purpose flour
• 4 cups chicken stock (or chicken broth)
• 1 teaspoon Better Than Bouillon Roasted Chicken Base (optional)

Main Ingredients

• 1 cup wild rice blend, uncooked (includes actual wild rice)
• 2 cups shredded rotisserie chicken (white and dark meat)
• 1.5 cups heavy cream
• 1 teaspoon balsamic vinegar

Garnish

• Fresh chopped parsley

Instructions

1. Sauté the Vegetables: Melt 3 tablespoons of butter in a large pot or Dutch oven over medium-high heat until foaming. Add the diced onion, sliced carrots, and celery. Season generously with kosher salt and fresh cracked pepper. Cook, stirring frequently, for 5-7 minutes until vegetables soften and the onion turns translucent.
2. Bloom the Aromatics and Create the Roux: Lower heat to medium-low. Stir in minced garlic, Italian seasoning, ground sage, and dried thyme. Cook for about 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out raw flour taste and form a thick roux.
3. Deglaze and Add Liquids: Add a few splashes of chicken stock to the pot and scrape the bottom to release flavorful browned bits. Then pour in the remaining chicken stock, stirring to combine.
4. Simmer the Rice: Stir in the Better Than Bouillon (if using) and the uncooked wild rice blend. Season again with salt and pepper. Increase heat to medium-high, cover the pot, and bring to a gentle simmer.
5. Cook the Rice: Once simmering, reduce heat to low. Keep pot covered and let simmer gently for 50-60 minutes until rice is tender and grains have split open.
6. Add the Finishing Touches: Stir in shredded rotisserie chicken, heavy cream, and balsamic vinegar. Cook over low heat for 2-3 minutes until the chicken is warmed through. Avoid boiling after adding cream to prevent curdling.
7. Season and Serve: Remove from heat, taste and adjust seasoning with additional salt and pepper. Ladle into bowls, garnish with fresh chopped parsley, and serve immediately.

Notes

• Use unsalted butter to better control the saltiness of the soup.
• Choose a wild rice blend with actual wild rice grains and avoid quick-cook or parboiled varieties for proper texture.
• The Better Than Bouillon Roasted Chicken Base is optional but highly recommended for deeper flavor.
• Do not substitute heavy cream with milk to prevent curdling.
• Add the balsamic vinegar at the end to brighten the flavors without overpowering the soup.
• Adjust seasoning as needed at the end to ensure the best flavor balance.

Keywords: Chicken wild rice soup, creamy chicken soup, hearty soup recipe, rotisserie chicken soup, wild rice soup, comforting soup, homemade chicken soup