Chicken and Wild Rice Soup (2024)

1. Sauté vegetables:

   In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes.

   

2. Add chicken and rice to soup and cook:

   Add broth, chicken, rice, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes.

   

   

   See Also

   Health Benefits of Wild RiceChicken and Wild Rice SoupCreamy Chicken & Wild Rice SoupWild Rice or Manoomin: Varieties and Differences, Purchasing and Cooking

3. Cool chicken:

   With a slotted spoon, transfer chicken to a cutting board to cool.

   

4. Shred chicken:

   When cool enough to handle, shred chicken with two forks or use a knife to cut into bite-size pieces.

   

   

   See Also

   Types of Food Thickening Agents

5. Finish cooking soup:

   Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes.

   

6. Heat chicken in soup and serve:

   Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper.

   

How to Store Chicken Soup:

The flavors of this soup get better over time, so consider making a big batch to save for later. To store, place in airtight containers and refrigerate for up to two days. To reheat, simmer in a saucepan over medium heat until warmed through, about 10 minutes.

When frozen, this soup will last for up to three months. Thaw in the refrigerator before reheating from frozen.

Frequently Asked Questions

Can I make chicken and wild rice soup in a crock pot?

Yes. This soup can be made in a crock pot or slow cooker and left on the "keep warm" setting. You might need to stir in a bit more chicken broth before serving since the rice will soak up more liquid when cooked low and slow.

Can I use leftover chicken in wild rice soup?

Leftover chicken or turkey are both great time savers for wild rice soup. Chop or shred the meat into bite-size pieces and stir into the soup in the last five minutes of cooking to warm through.

Why isn't my wild rice soup creamy?

The starches from the rice help thicken this soup ever so slightly, but it is not a traditional creamy soup. If you want a more rich, full-bodied soup, either stir in a few tablespoons of heavy cream or dollop each bowl with a generous spoon of sour cream.

Try These Other Chicken Soup Recipes

• Classic Chicken Vegetable Soup
• Chicken and Rice Soup with Lemon
• White Bean Chicken Chili
• Chicken and Chickpea Soup
• Chicken-Tortilla Soup
• Greek Lemon Chicken Soup
• Chicken Soup with Dill Spaetzle