Chicken and Wild Rice Soup

The first snowfall of November always sparks my craving for this Chicken and Wild Rice Soup. Last winter, I found myself stranded during an unexpected blizzard with just some leftover roasted chicken and pantry staples. What began as necessity transformed into this soul-warming creation that now appears regularly in my kitchen when temperatures drop.

My neighbor Tom caught the aroma drifting through our shared hallway one evening and knocked with an empty bowl in hand. Now we have an unspoken arrangement where soup appears at his door during cold snaps, and freshly baked sourdough mysteriously arrives at mine the following morning.

Ingredients

• Wild Rice: Look for true wild rice rather than a blend for that signature nutty flavor and satisfying chew.
• Celery: Include some of the tender inner stalks with leaves for a subtle herbaceous note that balances the richness.
• Cooked Chicken: I discovered rotisserie chicken saves incredible time without sacrificing flavor, especially if you grab a few pieces of dark meat.
• Bay Leaf: It might seem insignificant, but the one time I forgot it, everyone noticed something was missing.

Instructions

Build Your Flavor Base:

Heat olive oil in a large pot over medium heat, then add onion, carrots, and celery. Listen for that gentle sizzle as they soften and release their aromatics over 5-6 minutes.

Wake Up The Herbs:

Stir in garlic, thyme, sage, and bay leaf until the kitchen fills with their fragrance, about one minute. This quick toast in oil makes all the difference in depth of flavor.

Cook The Wild Rice:

Add the wild rice and pour in the chicken broth, bringing everything to a gentle boil. Reduce to a simmer, cover, and let it bubble away for 40-45 minutes until those beautiful grains split and curl.

Bring It All Together:

Add your cooked chicken, salt, and pepper, then simmer uncovered for another 5-10 minutes. The broth will reduce slightly, concentrating all those wonderful flavors.

Finish With Freshness:

Remove the bay leaf and stir in fresh parsley. Take a moment to taste and adjust seasonings as needed.

Save

During a particularly stressful week at work, I found myself mindlessly chopping vegetables for this soup, and with each slice, the day's tensions melted away. By the time we sat down to steaming bowls, both the kitchen and my mind had cleared, reminding me how cooking can be its own form of therapy.

Make It Creamy

Sometimes I stir in a splash of heavy cream right at the end when Im craving something more indulgent. The transformation is immediate – the broth takes on a silky quality that coats each spoonful with richness while still letting the herbs shine through.

Storage Suggestions

The wild rice continues absorbing liquid even after cooking, so when storing leftovers, I usually add an extra splash of broth before refrigerating. This prevents the soup from becoming too thick and starchy by the next day, maintaining that perfect consistency.

Serving Ideas

This soup deserves more than just a bowl – its a complete experience when served thoughtfully. I like to ladle it into wide, shallow bowls that showcase all the beautiful ingredients floating in the golden broth.

• A chunk of crusty sourdough on the side is non-negotiable for sopping up every last drop.
• For gatherings, set out small bowls of extra fresh herbs, lemon wedges, and cracked pepper so everyone can customize.
• If youre feeling particularly sophisticated, a glass of unoaked Chardonnay complements the earthy flavors beautifully.

Save

This soup has become my calling card among friends and family, requested at the first sign of a cold or on rainy evenings when comfort is needed. There's something deeply satisfying about ladling out bowlfuls of nourishment that started as simple ingredients but transformed through care and patience.

Recipe Questions & Answers

→ Can I use uncooked chicken instead of pre-cooked?

Yes. Cut raw chicken into small cubes and add it in step 3 when you pour in the broth. Cook for the full 40–45 minutes to ensure the chicken is tender and fully cooked through.

→ How do I store leftovers?

Store cooled soup in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to restore consistency.

→ What can I substitute for wild rice?

Brown rice, farro, or barley work well and require similar cooking times. For a quicker version, use quick-cooking wild rice or white rice, reducing cooking time accordingly.

→ How do I make it creamier?

Stir in heavy cream, coconut milk, or Greek yogurt at the end for richness. Add gradually while stirring to prevent curdling, and taste as you go for desired consistency.

→ Is this soup freezer-friendly?

Yes, freeze it in portions for convenient future meals. Cool completely before transferring to freezer-safe containers. It keeps well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

→ Can I double this soup for a crowd?

Absolutely. Double all ingredients and use a larger pot if needed. The cooking time remains similar, though you may need an extra 5–10 minutes for the rice to fully soften in larger quantities.