Name: Chicken and Wild Rice Soup
Prep time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 2 carrots, chopped; 2 celery stalks, chopped; 1 small onion, chopped; Coarse salt and ground pepper; 1 can (14.5 ounces) reduced-sodium chicken broth; 2 boneless, skinless chicken thighs (about 8 ounces total); 0.333 cup wild-rice blend (seasoning packet discarded)

Prep Time:

25 mins

Total Time:

35 mins

Servings:

2

Sometimes creamy and oftentimes brothy, chicken and wild rice soup originated in the Midwest, where the rice grows abundantly. Wild rice used to be considered a luxury ingredient, but it quickly found its way into hearty, flavorsome soups like this one. Old-school versions of this soup were sometimes made with ham and simmered for hours on the stovetop until the meat broke down and the rice was tender. Some cooks would enhance their recipes with béchamel sauce or a drizzle of heavy cream. Our recipe takes a few simple shortcuts and will surely make its way into your regular dinner rotation. Double (or triple) it and a warm bowl of comforting soup will be just a few minutes away.

What Makes This Soup Easy

Easy shortcuts that don't skimp on flavor? Music to our ears. Don't spend an hour sweating over the stove. Take the time-saving route:

Boneless skinless chicken thighs: Dark meat cooks much more quickly than white meat, and it dries out much less easily. Thighs only need to simmer for a few minutes in the broth. During that time, they impart their meaty flavor into the soup and will still be nice and tender when shredded.
Wild-rice blend: Wild rice usually takes up to 45 minutes to fully cook. Rice blends are sometimes partially cooked and contain wild rice along with other softer grains for a variety of textures and flavors.

If you prefer white meat, you can use the same amount of boneless skinless chicken breasts instead of thighs. They will take around five minutes longer to cook.

Serving Suggestions

Chicken and wild rice soup is packed with protein and starch, so it really shines when paired with light sides or vegetables. We recommend dishes like simple sautéed green beans, a crisp and crunchy salad, or roasted vegetables. And of course, no one will turn down a warm baguette that can be torn apart and used to soak up the broth.

Ingredients

1 tablespoon olive oil
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
2 boneless, skinless chicken thighs (about 8 ounces total)
⅓ cup wild-rice blend (seasoning packet discarded)

Directions

Ingredients Chicken and Wild Rice Soup — Rachel Marek

Sauté vegetables:

In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes.

Rachel Marek
Add chicken and rice to soup and cook:

Add broth, chicken, rice, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes.

Rachel Marek

Rachel Marek
Cool chicken:

With a slotted spoon, transfer chicken to a cutting board to cool.

Rachel Marek
Shred chicken:

When cool enough to handle, shred chicken with two forks or use a knife to cut into bite-size pieces.

Rachel Marek

Rachel Marek
Finish cooking soup:

Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes.

Rachel Marek
Heat chicken in soup and serve:

Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper.

Rachel Marek

How to Store Chicken Soup:

The flavors of this soup get better over time, so consider making a big batch to save for later. To store, place in airtight containers and refrigerate for up to two days. To reheat, simmer in a saucepan over medium heat until warmed through, about 10 minutes.

When frozen, this soup will last for up to three months. Thaw in the refrigerator before reheating from frozen.

Chicken and Wild Rice Soup — Rachel Marek

This healthy soup makes a great work or school lunch. It's packed with lean protein and complex carbs, so it'll keep everyone full to avoid the afternoon slump.

Frequently Asked Questions

Can I make chicken and wild rice soup in a crock pot?

Yes. This soup can be made in a crock pot or slow cooker and left on the "keep warm" setting. You might need to stir in a bit more chicken broth before serving since the rice will soak up more liquid when cooked low and slow.

Can I use leftover chicken in wild rice soup?

Leftover chicken or turkey are both great time savers for wild rice soup. Chop or shred the meat into bite-size pieces and stir into the soup in the last five minutes of cooking to warm through.

Why isn't my wild rice soup creamy?

The starches from the rice help thicken this soup ever so slightly, but it is not a traditional creamy soup. If you want a more rich, full-bodied soup, either stir in a few tablespoons of heavy cream or dollop each bowl with a generous spoon of sour cream.

Try These Other Chicken Soup Recipes

Originally appeared: Everyday Food, January/February 2008

Updated by

Riley Wofford

Chicken and Wild Rice Soup

What Makes This Soup Easy

Serving Suggestions

Ingredients

Directions

Sauté vegetables:

Add chicken and rice to soup and cook:

Cool chicken:

Shred chicken:

Finish cooking soup:

Heat chicken in soup and serve:

How to Store Chicken Soup:

Frequently Asked Questions

Try These Other Chicken Soup Recipes