There is nothing quite like a steaming bowl of homemade soup on a chilly evening. This Chicken and Wild Rice Soup is the ultimate definition of comfort food. It combines tender, seared chicken with earthy, chewy wild rice in a velvety, herb-infused broth that warms you from the inside out. This recipe is a family favorite that tastes like it spent all day simmering on the stove, even though it comes together with ease.
Why You Will Love This Recipe
- It delivers restaurant-quality flavor right in your own kitchen.
- The texture combination of hearty rice and silky broth is incredibly satisfying.
- It is a perfect one-pot meal that makes cleanup quick and simple.
- You can easily customize this recipe with your favorite seasonal vegetables.
- It is excellent for meal prep, as the flavors develop even more the next day.
Recipe Quick Facts
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Difficulty | Easy |
Ingredients
To create this soul-warming dish, you will need a few simple components that work in harmony.
The Rice
- 1 cup uncooked wild rice
- 1 3/4 cups chicken broth for cooking
- 2 tablespoons butter
The Soup
- 1 1/4 lb boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup non-alcoholic white grape juice (substitute for white wine)
- 3 tablespoons butter
- 1 yellow onion, diced
- 3/4 cup carrots, sliced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1/3 cup all-purpose flour
- 5 cups chicken broth
- 1 cup heavy cream
- 1/2 chicken bouillon cube
- 1 cup packed baby spinach
How to Make Chicken and Wild Rice Soup
- Start by cooking the wild rice according to package directions, substituting chicken broth for water to infuse more depth. Once tender, stir in the butter and fluff with a fork.
- Season the chicken breasts generously with salt and pepper. Heat olive oil in a large pot and sear the chicken until golden brown on both sides. Remove and let rest, then shred or dice into bite-sized pieces.
- Using the same pot, add the non-alcoholic grape juice and scrape up the browned bits from the bottom.
- Add butter, onions, carrots, and celery, cooking until softened. Stir in the garlic, soy sauce, hot sauce, and herbs, then incorporate the flour to create a base.
- Slowly pour in the chicken broth and heavy cream while whisking to prevent lumps. Add the bouillon cube and return the chicken to the pot.
- Simmer gently for 15 minutes, then stir in the spinach until wilted. Serve by spooning the cooked rice into bowls and ladling the soup over the top.
Pro Tips for the Best Results
For the creamiest texture, make sure to add your heavy cream slowly while whisking constantly. This prevents the dairy from curdling and ensures a smooth consistency. If you prefer a thicker soup, you can add an extra tablespoon of butter and flour to your vegetable mixture. Always let your chicken rest for at least ten minutes before shredding to keep the meat juicy and tender.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup stores beautifully. Keep the rice separate from the soup if possible to prevent the grains from becoming too soft when stored in the refrigerator.
Can I freeze this soup?
This recipe is freezer-friendly, though the cream base may separate slightly upon thawing. Simply stir vigorously while reheating to bring it back to a silky consistency.
Is this recipe gluten-free?
You can easily make this gluten-free by swapping the all-purpose flour for a gluten-free flour blend or a cornstarch slurry.
Final Thoughts
This Chicken and Wild Rice Soup is more than just a meal; it is a cozy embrace on a plate. I love how the earthiness of the wild rice pairs with the rich, creamy broth to create something truly special. I hope your kitchen smells amazing while this bubbles away. Please leave a rating and share your photos with me, as I love seeing your homemade versions of these comfort classics!
Print
Creamy Chicken and Wild Rice Soup
- Total Time: 55
- Yield: 6 servings
- Diet: Halal
Description
This comforting and soul-warming soup features tender seared chicken and earthy wild rice in a velvety, herb-infused broth. It is the perfect one-pot meal for a chilly evening, offering restaurant-quality flavor with simple ingredients. Using a non-alcoholic grape juice reduction adds depth to the base, while the addition of heavy cream creates a luxurious texture. It is a family-friendly dish that tastes even better the next day, making it an ideal choice for easy meal prep.
Ingredients
1 cup uncooked wild rice
1 3/4 cups chicken broth for cooking rice
2 tablespoons butter for rice
1 1/4 lb boneless skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup non-alcoholic white grape juice
3 tablespoons butter
1 yellow onion, diced
3/4 cup carrots, sliced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon hot sauce
1/3 cup all-purpose flour
5 cups chicken broth
1 cup heavy cream
1/2 chicken bouillon cube
1 cup packed baby spinach
Instructions
Cook wild rice in 1 3/4 cups chicken broth until tender, then stir in 2 tablespoons butter and fluff with a fork.
Season chicken with salt and pepper, sear in olive oil until golden, then rest and shred into pieces.
Deglaze the pot with non-alcoholic white grape juice, scraping up the browned bits.
Add butter, onions, carrots, and celery to the pot, cooking until softened.
Stir in garlic, soy sauce, hot sauce, and flour to create a thick base.
Slowly whisk in the 5 cups of chicken broth and heavy cream.
Add the bouillon cube, shredded chicken, and cooked wild rice to the pot.
Simmer until heated through and stir in the baby spinach until wilted before serving.
Notes
You can customize this soup by adding seasonal vegetables like mushrooms or parsnips. Store leftovers in an airtight container for up to 3 days; the soup thickens upon refrigeration, so add a splash of broth when reheating.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Stovetop
- Cuisine: American