Print

Hearty Stovetop Chicken and Wild Rice Soup

chicken wild rice soup - Tasty
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting, easy wild rice chicken soup on the stovetop for a satisfying meal. This recipe uses simple ingredients to create a rich, flavorful broth.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 1 cup uncooked wild rice blend
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream (optional, for creamy soup)
  • 1/2 cup milk (optional)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the mushrooms to the pot and cook until they release their moisture and start to brown, about 5 minutes.
  3. Stir in the wild rice blend, thyme, and rosemary. Cook for 1 minute, stirring constantly.
  4. Pour in the chicken broth and water. Add the raw chicken breasts or thighs to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the wild rice is tender and the chicken is cooked through (internal temperature of 165°F).
  5. Remove the cooked chicken from the pot and place it on a cutting board. Let it cool slightly, then shred it using two forks. Set the shredded chicken aside.
  6. In a small bowl, whisk together the flour with 1/2 cup of cold water until smooth to create a slurry.
  7. Increase the heat under the soup to medium-low. Slowly whisk the flour slurry into the simmering soup. Stir continuously until the soup thickens slightly, about 2 to 3 minutes.
  8. Stir in the shredded chicken. If you prefer a creamy chicken and wild rice soup, stir in the heavy cream and milk now. Heat through, but do not boil after adding cream.
  9. Season the soup with salt and pepper to your preference.
  10. Ladle the hearty dinner soup into bowls and garnish with fresh parsley before serving.

Notes

  • For best results when cooking wild rice, ensure the liquid covers the rice by at least two inches before simmering.
  • You can substitute cooked, shredded chicken for raw chicken to reduce the cooking time by 20 minutes.
  • If you want a healthier option, skip the flour slurry and cream; instead, mash about 1 cup of cooked rice against the side of the pot to naturally thicken the broth.

Nutrition

Find it online: https://cookingzenith.com/chicken-wild-rice-soup-recipe/