Chicken Wild Rice Soup Recipe

Introduction

This comforting Chicken Wild Rice Soup combines tender chicken, hearty wild rice, and a creamy broth infused with herbs and vegetables. Perfect for chilly days, it can be made easily in a slow cooker or on the stovetop for a satisfying, homemade meal.

Ingredients

• 1 cup wild rice blend (uncooked)
• 1 lb boneless skinless chicken breast
• 5 cloves garlic (minced)
• 1 cup yellow onion (chopped)
• ¾ cup celery (chopped)
• ¾ cup carrots (chopped)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 teaspoons sea salt (plus more to taste)
• 2 bay leaves
• 6 cups low sodium chicken broth
• 2 cups water (or additional chicken broth)
• ¼ cup olive oil (butter, ghee or vegan butter)
• ½ cup gluten-free all-purpose flour (or regular all-purpose flour)
• 1 cup unsweetened almond milk (or oat milk)
• Pepper (to taste)
• Fresh thyme (for garnish, optional)

Instructions

1. Step 1: Rinse the wild rice under running water. Place the uncooked rice, chicken breast, minced garlic, chopped onion, celery, carrots, dried thyme, dried rosemary, sea salt, bay leaves, chicken broth, and water into your slow cooker.
2. Step 2: Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours.
3. Step 3: In the last 30 minutes of cooking, remove the chicken from the slow cooker. Let it cool slightly, then shred it into small pieces using two forks.
4. Step 4: When the rice is fully cooked, remove the bay leaves and add the shredded chicken back into the slow cooker.
5. Step 5: In a saucepan, melt the olive oil (or butter/ghee). Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the almond milk until smooth. Continue to whisk until the mixture thickens and becomes creamy.
6. Step 6: Pour the creamy mixture into the slow cooker and stir to combine. Adjust the consistency by adding more water or milk if needed. Taste and season with salt and pepper. Garnish with fresh thyme before serving.
7. Alternative Stovetop Method: Cook rice separately according to package instructions. In a large pot or Dutch oven, heat 2 tablespoons of oil or butter. Sauté onion, carrots, and celery for 5-6 minutes. Add garlic and cook for 1 more minute. Stir in thyme, rosemary, salt, and bay leaves.
8. Step 7: Add chicken broth, water, and chicken breasts to the pot. Bring to a boil, reduce heat, cover, and simmer for about 20 minutes or until chicken is cooked through. Remove chicken and shred it with forks.
9. Step 8: Add shredded chicken and cooked rice to the pot. In a separate saucepan, melt ¼ cup oil or butter, add flour, and cook for 1 minute. Slowly whisk in milk until creamy and smooth.
10. Step 9: Stir the creamy mixture into the pot with the soup. Adjust thickness with extra water or milk, season with salt and pepper, garnish with fresh thyme, and serve.

Tips & Variations

• Use vegetable broth and omit chicken for a vegetarian version, adding extra wild rice or beans for protein.
• Swap almond milk for regular milk or cream for a richer taste.
• For extra flavor, sauté the vegetables before adding them to the slow cooker.
• Leftover soup can be thickened by simmering uncovered to your preferred consistency.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or milk to loosen the texture if the soup has thickened. 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 a different type of rice?

Yes, you can substitute wild rice blend with brown rice or white rice, but cooking times and texture will vary slightly.

Is this soup gluten-free?

This recipe can be gluten-free if you use gluten-free flour and broths. Otherwise, regular flour will contain gluten.

Chicken Wild Rice Soup Recipe

Print Recipe

★★★★★

4.4 from 101 reviews

This comforting Chicken Wild Rice Soup combines tender shredded chicken, nutty wild rice blend, and fresh vegetables simmered in a fragrant broth flavored with thyme and rosemary. Finished with a creamy roux made from olive oil, gluten-free flour, and almond milk, this soup is hearty, filling, and perfect for a cozy meal. You can prepare it easily in a slow cooker or on the stovetop, making it versatile for any kitchen setup.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes (slow cooker) or 40 minutes (stovetop)
• Total Time: 3 hours 45 minutes (slow cooker) or 55 minutes (stovetop)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Soup Base

• 1 cup wild rice blend (uncooked)
• 1 lb boneless skinless chicken breast
• 5 cloves garlic, minced
• 1 cup yellow onion, chopped
• ¾ cup celery, chopped
• ¾ cup carrots, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 teaspoons sea salt (plus more to taste)
• 2 bay leaves
• 6 cups low sodium chicken broth
• 2 cups water (or additional chicken broth)

Roux (Creamy Thickener)

• ¼ cup olive oil (or butter, ghee, or vegan butter)
• ½ cup gluten-free all-purpose flour (or regular all-purpose flour)
• 1 cup unsweetened almond milk (or oat milk)

Seasoning & Garnish

• Freshly ground pepper, to taste
• Fresh thyme for garnish (optional)

Instructions

1. Prepare Ingredients: Rinse the wild rice blend thoroughly under running water to remove any impurities. Gather and chop all vegetables and mince the garlic.
2. Load Slow Cooker: Place the rinsed wild rice, whole chicken breasts, minced garlic, chopped onions, celery, carrots, dried thyme, dried rosemary, sea salt, bay leaves, chicken broth, and water into the slow cooker. Stir gently to combine the ingredients.
3. Cook Soup Slow Cooker: Cover the slow cooker and cook on high for 3-4 hours or on low for 7-8 hours, allowing the chicken to cook thoroughly and the rice to absorb the flavors.
4. Shred Chicken: About 30 minutes before the end of cooking, carefully remove the chicken breasts from the slow cooker. Allow to cool slightly, then shred into small pieces using two forks.
5. Return Chicken: Remove the bay leaves from the slow cooker, add the shredded chicken back to the soup, and stir to incorporate.
6. Make Roux: In a saucepan over medium heat, melt the olive oil (or butter/ghee). Add the gluten-free flour and cook while whisking continuously for about 1 minute to avoid lumps and cook out the raw flour taste.
7. Add Milk to Roux: Gradually whisk in the unsweetened almond milk, continuing to whisk until the mixture is smooth and thickens to a creamy consistency.
8. Combine and Season: Pour the creamy roux mixture into the slow cooker. Stir well to combine. If the soup is too thick, add extra water or almond milk to adjust your desired consistency. Taste and add more salt and pepper if needed.
9. Garnish and Serve: Ladle the soup into bowls, garnish with fresh thyme if desired, and serve hot.
10. Alternative Stovetop Method – Cook Rice: Cook the wild rice according to package instructions separately and set aside.
11. Sauté Vegetables: Heat 2 tablespoons of oil, butter or ghee in a large pot or Dutch oven over medium heat. Add chopped onions, carrots, and celery; sauté for 5-6 minutes until softened. Add minced garlic and sauté 1 additional minute.
12. Add Herbs and Seasoning: Stir in dried thyme, rosemary, salt, and bay leaves until vegetables are evenly coated with the herbs.
13. Add Liquids and Chicken: Pour in chicken broth and water, then add raw chicken breasts. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes or until the chicken is fully cooked.
14. Shred Chicken and Combine: Remove cooked chicken breasts, shred with two forks, then add shredded chicken and cooked wild rice back into the pot.
15. Prepare Roux for Stovetop: In a separate saucepan, melt ¼ cup oil or butter over medium heat. Add flour and cook for 1 minute while whisking continuously. Gradually whisk in almond milk, stirring until smooth and thickened.
16. Finish Soup: Add the creamy roux mixture to the pot with soup. Stir thoroughly, adjust consistency with water or milk if needed. Season with salt and pepper to taste. Garnish with fresh thyme and serve hot.

Notes

• You can substitute chicken breast with chicken thighs for a richer flavor.
• The recipe is adaptable to gluten-free by using gluten-free flour for the roux and ensuring broth is gluten-free.
• Adjust seasoning at the end to suit your taste preferences.
• Leftovers store well refrigerated for up to 3 days or can be frozen for up to 2 months.
• For a vegan version, omit chicken and use vegetable broth with plant-based protein alternatives.
• If using an instant pot, you could adapt by sautéing veggies, adding ingredients, and pressure cooking for approx 25 minutes.

Keywords: chicken wild rice soup, slow cooker soup, gluten-free soup, creamy chicken soup, wild rice recipe, hearty soup