Chicken Wild Rice Soup (Printable Version)

Tender chicken, wild rice, and fresh vegetables meld in a warm, flavorful broth.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced

→ Grains

02 - 3/4 cup uncooked wild rice, rinsed

→ Vegetables

03 - 3 medium carrots, peeled and sliced
04 - 2 celery stalks, diced
05 - 1 small yellow onion, diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 7 cups low-sodium chicken broth

→ Herbs & Seasonings

08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon dried rosemary
11 - Salt and freshly ground black pepper to taste
12 - 2 tablespoons fresh parsley, chopped for garnish

→ Fats

13 - 2 tablespoons olive oil

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery, sautéing for 5-6 minutes until vegetables soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add wild rice, chicken broth, bay leaf, thyme, and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until rice becomes tender.
04 - Add cooked chicken to the pot and simmer for 5-8 minutes to heat through.
05 - Remove bay leaf and season with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley.

# Expert Hints:

01 -
  • It's naturally gluten-free and comes together in just over an hour, making it perfect for weeknights without sacrificing real comfort.
  • Wild rice has this earthy, slightly nutty personality that elevates simple chicken soup into something that feels more intentional and memorable.
  • You can make a huge batch and it tastes even better the next day, which means less thinking about dinner when you're already tired.
02 -
  • Don't skip rinsing the wild rice—it removes dust and starch, which keeps your broth clear instead of cloudy.
  • The wild rice will continue to soften slightly as it sits, so if it seems a little chewy after 45 minutes, that's exactly right; it shouldn't turn into mush.
03 -
  • If you have homemade chicken stock instead of store-bought broth, use it—the difference is noticeable and worth the effort if you've got it on hand.
  • Taste the broth before you add salt; many store-bought broths are already quite salty, so you might need less than you think.
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