Chicken Wild Rice Soup Recipe

Introduction

Chicken Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Packed with tender chicken, wholesome wild rice, and a creamy broth, it’s both nutritious and satisfying. Whether you use a slow cooker or stovetop, this recipe is simple and rewarding.

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 to remove any dust or debris.
2. Step 2: Place the uncooked rice, chicken breast, minced garlic, chopped onion, celery, carrots, dried thyme, rosemary, sea salt, bay leaves, chicken broth, and water into your slow cooker.
3. Step 3: Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours until the rice is tender and chicken is cooked through.
4. Step 4: During the last half hour of cooking, remove the chicken breast from the slow cooker and let it cool slightly. Use two forks to shred the chicken into small pieces.
5. Step 5: Remove the bay leaves from the slow cooker and return the shredded chicken to the soup.
6. Step 6: In a separate saucepan, melt the olive oil (or butter/ghee). Stir in the flour and cook for 1 minute to form a roux, whisking constantly.
7. Step 7: Gradually add the almond milk (or oat milk) to the roux, whisking continuously until the mixture is smooth and creamy, with no lumps. Let it thicken slightly.
8. Step 8: Pour the creamy mixture into the slow cooker and stir to combine. If the soup is too thick, add additional water or milk to reach your desired consistency.
9. Step 9: Taste and season with salt and pepper as needed. Garnish with fresh thyme if desired, then serve warm.
10. Step 10 (Stovetop method): Cook the wild rice separately according to the package instructions.
11. Step 11: While the rice cooks, heat 2 tablespoons of oil, butter, or ghee in a large pot. Add the onion, carrots, and celery, and sauté for 5-6 minutes until softened. Add the garlic and cook for an additional minute.
12. Step 12: Stir in the thyme, rosemary, salt, and bay leaves, coating the vegetables evenly.
13. Step 13: Add the chicken broth, water, and chicken breasts. Bring to a boil, then reduce heat to simmer and cover. Cook for about 20 minutes or until chicken is fully cooked.
14. Step 14: Remove the chicken from the pot and shred it with two forks. Return shredded chicken and cooked rice to the pot.
15. Step 15: Prepare the roux as above by melting oil and stirring in flour for 1 minute, then whisking in the milk until thick and creamy.
16. Step 16: Stir the creamy roux into the pot. Adjust consistency with extra water or milk if needed. Season with salt and pepper to taste.
17. Step 17: Garnish with fresh thyme and serve hot.

Tips & Variations

• For a richer soup, use butter or ghee instead of olive oil in the roux.
• Substitute almond milk with oat milk or any preferred plant-based milk for a dairy-free version.
• To add extra depth, sauté the vegetables in bacon fat or add cooked bacon pieces before serving.
• Use leftover cooked chicken to speed up the process, adding it in during the final step.
• Swap wild rice with brown rice if desired, adjusting cooking times accordingly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, and add a little water or broth if the soup thickens too much. This soup can also be frozen 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 other types of rice in this soup?

Yes, you can substitute wild rice with brown rice or even white rice, but cooking times may vary. Brown rice takes longer to cook, so adjust accordingly.

Is this recipe suitable for dairy-free diets?

Absolutely. Using plant-based milk like almond or oat milk and substituting butter with olive oil or vegan butter keeps this recipe dairy-free.

Chicken Wild Rice Soup Recipe

Print Recipe

★★★★★

4.7 from 111 reviews

This comforting Chicken Wild Rice Soup features tender shredded chicken, a hearty wild rice blend, and a medley of fresh vegetables simmered in a flavorful broth, thickened with a creamy roux for a rich and satisfying meal. Its flexible cooking methods—slow cooker or stovetop—allow for easy preparation, perfect for cozy dinners any time of year.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 3 to 4 hours (slow cooker) or 40 minutes (stovetop)
• Total Time: 3 hours 15 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 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)

Roux Ingredients

• 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)
• Fresh thyme for garnish (optional)
• Pepper to taste

Instructions

1. Prepare Ingredients: Rinse the wild rice blend thoroughly under running water to remove excess starch and debris, ensuring a clean base for the soup.
2. Combine Ingredients in Slow Cooker: Place the rinsed wild rice, 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 mix.
3. Cook Soup: Cover the slow cooker and set it to cook on high for 3-4 hours or on low for 7-8 hours until the rice is tender and chicken is cooked through.
4. Shred Chicken: In the last half hour of cooking, carefully remove the chicken breasts from the slow cooker and let them cool slightly. Using two forks, shred the chicken into small pieces.
5. Return Chicken to Soup: Remove the bay leaves from the slow cooker and add the shredded chicken back into the soup. Stir to combine.
6. Make Roux: In a separate saucepan, heat the olive oil (or butter/ghee) over medium heat. Add the flour and cook for about 1 minute while stirring constantly to form a roux. Slowly whisk in the almond milk (or oat milk), continuing to whisk until the mixture thickens and becomes creamy without lumps; remove from heat.
7. Combine Roux with Soup: Pour the creamy roux mixture into the slow cooker and stir thoroughly to incorporate. If the soup is too thick, add additional water or milk to achieve desired consistency.
8. Season and Serve: Taste the soup and adjust salt and pepper as needed. Garnish with fresh thyme if desired and serve warm.
9. Alternative Stovetop Method – Cook Rice: Prepare the wild rice according to package instructions and set aside.
10. Stovetop Saute: In a Dutch oven or large pot, heat 2 tablespoons of oil, butter, or ghee over medium heat. Add onions, carrots, and celery and sauté for 5-6 minutes, stirring occasionally until softened. Add garlic and sauté for an additional minute.
11. Add Herbs and Seasoning: Stir in dried thyme, rosemary, sea salt, and bay leaves, coating the vegetables evenly.
12. Add Broth and Chicken: Pour in chicken broth, water, and add the chicken breasts to the pot. Bring to a boil, then reduce heat to low and cover. Simmer gently for about 20 minutes until the chicken is cooked through.
13. Shred Chicken and Combine: Remove the chicken breasts, shred them with two forks, then add the shredded chicken back to the pot along with the cooked wild rice. Stir to mix.
14. Prepare Roux: In a separate saucepan, melt ¼ cup of oil, butter, or ghee over medium heat. Stir in the flour and cook for 1 minute, then slowly whisk in the almond or oat milk until creamy and thickened.
15. Finish Soup: Add the roux to the pot and stir until fully combined. Add extra water or milk as needed for desired thickness. Season with salt and pepper to taste, garnish with fresh thyme, and serve hot.

Notes

• You can substitute almond milk with oat milk, regular milk, or any plant-based milk for a dairy-free option.
• Use gluten-free all-purpose flour to keep this recipe gluten-free.
• If you prefer a richer flavor, butter or ghee can be used instead of olive oil for the roux.
• The soup thickens as it cools; if reheating, add a splash of broth or milk to loosen it.
• Cooking times may vary depending on your slow cooker model; check chicken doneness before shredding.
• The stovetop method is quicker but requires more active cooking than the slow cooker version.

Keywords: chicken wild rice soup, slow cooker soup, gluten free soup, creamy chicken soup, healthy chicken soup, wild rice recipe, easy dinner soup