Let Me Tell You About Chicken and Wild Rice Soup

Okay, so you know those days when you just want something warm but don't feel like making a fuss? That’s exactly when I whip up Chicken and Wild Rice Soup. The first time I made it, I actually forgot the rice until halfway through, but nobody noticed because I may have distracted them with a batch of cornbread. Seriously, this soup is so forgiving, and it tastes like something that’s been simmering all day—even if you whipped it up last minute while trying to stop the cat from walking across the counter. I used to think this was one of those "fancy" soups only restaurants could get right, but ha—turns out, it’s cozy and do-able right at home (no chef hat required).

Why This Ends Up in My Pot Again and Again

I make this when the weather can’t decide if it’s chilly or just damp, or when someone in the house sniffs a little too loudly (I’m looking at you, Dad). My family goes a little wild for this—probably because the wild rice is fun to poke at, but also because it’s genuinely comforting; like a big hug from a favorite sweater (that smells pleasantly more like thyme and less like, you know, sweater). If you ever get stressed about making soup in ONE pot, believe me, I used to, but this recipe is annoyingly simple. The only thing that’s a little fussy is chopping everything. But I just put on a podcast, and before I know it, everything’s diced.

What You’ll Need (and What I’ve Swapped In)

2 cups cooked chicken (rotisserie works honestly, or any leftovers—I’ve even used turkey)
1 cup uncooked wild rice (sometimes I cheat and use one of those blends)
1 large onion, chopped
2–3 carrots, sliced (pro-tip: baby carrots if that’s all you’ve got; nobody will notice except maybe fussy cousins)
2 stalks celery, sliced (or just add more carrot if you’re anti-celery, I won’t judge)
3–4 cloves garlic, minced—I always add extra, because why not?
1 teaspoon dried thyme (my grandma used to insist on fresh, but dried’s fine)
6 cups chicken broth—boxed is fine, but honestly homemade is worth the fuss if you feel fancy. I once used veggie broth because that's all I had, and it was... edible
1 cup milk or half-and-half (if you want it creamier; sometimes I just use a glug from the carton)
2 tablespoons butter or, on a wild day, olive oil
Salt and pepper to taste

Here’s How I Make Chicken and Wild Rice Soup (No Stress)

Get your biggest pot—doesn’t have to be anything fancy (I once used a soup pot I bought at a yard sale)—and melt the butter over medium heat.
Toss in the onion, carrots, and celery. Stir them around for, oh, 8–10 minutes? You want them soft but not sad-looking. A pinch of salt here helps! (This is the point I usually forget something and go running to chop it.)
Stir in the garlic and thyme, and let them get all fragrant for a minute. Don’t wander off at this bit, since burnt garlic is nobody’s friend.
Pour in your broth (sometimes I splash a little in first to scrape up the browned bits). Add wild rice and bring the whole thing to a gentle boil.
Reduce the heat (I always aim for a low simmer, but honestly, my old stovetop can be moody), cover, and let it bubble away for 40–50 minutes. Check a couple times for the liquid level. If it looks a bit thick, just add more broth or a splash of water—acts like nothing happened.
Stir in the cooked chicken and milk (or half-and-half, or whatever creamy thing you’re using). Keep it on low so nothing curdles (nobody likes soup with weird clumps). Warm through for 10 minutes—it’s also where I usually sneak a spoonful just to make sure it 'needs' more seasoning. Or to taste a teensy bit before everyone else.
Salt and black pepper to taste. I like a lot of cracked black pepper but feel free to show restraint, if you want.

Don’t be freaked if it looks too thick or thin; just blame the weather and fix it with more broth or let it simmer down.

What I’ve Learned (Notes From My Kitchen Chaos)

If you use pre-cooked rice, add it at the end or it’ll turn mushy, and no one really likes gluey soup, right?
I’ve accidentally used frozen veggies out of desperation—no shame. Just cook them a bit longer so they don’t taste like freezer.
This honestly tastes even better the next day; something magical happens overnight in the fridge, I swear.
Bought the wrong rice once (it was basmati), and while it wasn’t terrible, wild rice is more toothsome. Or, as my neighbor Barb says, “Got more chew!”

Ways I’ve Messed With It (Some Experiments You Could Try)

Added mushrooms once (baby bellas), and it was earthy and yum—just don’t tell the kids what’s in it.
Tried coconut milk instead of dairy. It was, well, weird. Not my thing, but someone else might love it. Maybe next time I’ll try a dash of curry powder for a twist (saw that on Serious Eats—they always have wild ideas!)
Sometimes I toss in spinach at the end, 'cause green stuff.

You Only Need a Few Tools—But Here’s What I Use

Large soup pot (if you don’t have a big enough one, split it into two smaller pots; just adjust the stirring)
A sturdy spoon
Cutting board and sharp-ish knife, obviously
If you want to save your wrists, I recommend a chopper—check out Food Network’s chopper reviews

Side note: I once tried to make this in a slow cooker and, honestly, I don’t recommend it unless you like your rice extra soft—like almost baby food soft. Maybe if you add the rice later?

How I Store It (But Let’s Be Real… It Disappears Fast)

Pop leftovers into an airtight container. It keeps fine in the fridge 3–4 days (in theory). But honestly, in my house, it never lasts more than a day—if I’m lucky, I get a bowl for lunch the next day. Also, it thickens in the fridge, so just loosen with some extra broth or water when you reheat it. Or just embrace the stew vibe!

How We Serve It Up—A Small Tradition

I serve it with crusty bread (or saltines if I forgot the bakery stop). Sometimes, when I’m really feeling extra, I make a simple green salad on the side, but, well, nine times out of ten, it's just the soup and loads of black pepper on top (Dad says it “wakes up the soup”). Leftovers with a squeeze of lemon are *chef’s kiss* too, by the way.

Little Things I’ve Learned (Pro Tips, Kinda)

I once tried rushing the rice, and regretted it: crunchy wild rice is its own special disappointment. So just let it simmer, even if you’re hungry.
Don’t skimp on the seasoning—my early soups always tasted flat until I got brave with the salt (and a splash of lemon at the end).
If your soup’s looking kinda shiny, it’s maybe the fat separating; I just stir or skim it, but don't stress—it'll taste fine.

Friends (and Family) Always Ask:

Can I freeze this? Yeah, but just a heads-up: the rice softens up a bit more. I do it anyway sometimes—it’s still plenty tasty.
Can vegetarians eat this? Well, not as is! But swap the chicken for chickpeas and use veggie broth, come to think of it, and you’re set.
What kind of chicken is best? Leftover rotisserie for the win, or I just poach a couple chicken breasts if I’m feeling organized (which isn’t often).
It’s too thick! What did I do wrong? Nothing, promise. Just stir in a bit more broth or water. Some people like it thicker—my brother calls it 'fork soup.'
Can I make it in a slow cooker? Uhh, technically, yes, but like I said above, the rice turns pretty mushy, so you might hold off or try adding the rice later in the process. Live and learn.

By the way, if you want to brush up on wild rice in general (sometimes I wondered what the fuss was about), check out this quick tutorial from The Kitchn—they explain it better than me!

That’s it. Let me know if you try it, or if your rice turns to mush—happens to the best of us! Soup night is always a win in my book, even if the cat still tries to jump onto the table at dinner.

Chicken and Wild Rice Soup: My Cozy, Go-To Recipe Anytime

Let Me Tell You About Chicken and Wild Rice Soup

Why This Ends Up in My Pot Again and Again

What You’ll Need (and What I’ve Swapped In)

Here’s How I Make Chicken and Wild Rice Soup (No Stress)

What I’ve Learned (Notes From My Kitchen Chaos)

Ways I’ve Messed With It (Some Experiments You Could Try)

You Only Need a Few Tools—But Here’s What I Use

How I Store It (But Let’s Be Real… It Disappears Fast)

How We Serve It Up—A Small Tradition

Little Things I’ve Learned (Pro Tips, Kinda)

Friends (and Family) Always Ask:

Chicken and Wild Rice Soup

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