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A comforting bowl of Chicken And Wild Rice Soup, perfect for a cozy meal.

Perfect Chicken and Wild Rice Soup

This Chicken and Wild Rice Soup recipe focuses on achieving the perfect balance of flavors and textures. By rinsing the wild rice, gently poaching the chicken, and building layers of flavor through sautéed aromatics, this soup avoids common pitfalls like gummy rice and dry chicken, resulting in a rich and satisfying dish.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup wild rice, rinsed
  • 8 cups chicken broth
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup cremini mushrooms, sliced
  • 1/2 cup dry white wine optional
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt to taste
  • Pepper to taste
  • 2 cups water

Equipment

  • Medium saucepan
  • Large stockpot or Dutch oven
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Ladle
  • Two forks

Method
 

  1. Rinse the wild rice thoroughly under cold water until the water runs clear.
  2. In a medium saucepan, combine the rinsed wild rice with 2 cups of water.
  3. Bring to a boil, then reduce heat and simmer, covered, for 45-50 minutes, or until the rice is tender and the grains have split open.
  4. Drain any excess water and set aside.
  5. In a large stockpot or Dutch oven, melt the butter and olive oil over medium heat.
  6. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 8-10 minutes.
  7. Add the garlic and mushrooms and cook for another 2-3 minutes, until fragrant.
  8. If using white wine, pour it into the pot and scrape up any browned bits from the bottom.
  9. Let the wine reduce slightly, about 2-3 minutes.
  10. Add the chicken broth, thyme, and sage to the pot.
  11. Bring to a simmer.
  12. Gently add the chicken breasts.
  13. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
  14. Remove the chicken breasts from the pot and shred them using two forks. Set aside.
  15. Add the cooked wild rice and shredded chicken back to the pot.
  16. Stir in the heavy cream and parsley.
  17. Season with salt and pepper to taste.
  18. Simmer for another 5-10 minutes to allow the flavors to meld.
  19. Ladle the soup into bowls and serve hot.
  20. Garnish with extra parsley, if desired.

Notes

For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 5 minutes of simmering. Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can substitute half-and-half for heavy cream for a lighter version. For a vegetarian option, use vegetable broth and omit the chicken.