Every year, when the weather turns chilly, I make a long bucket list of soup recipes to help me make it to spring. One recipe that always makes the list is this easy chicken wild rice soup. In fact, it’s usually one of the first homemade soup recipes on the list, and one that I make on repeat even after the warmer weather arrives.
Loaded with pieces of tender, juicy chicken and an array of healthy vegetables, this cozy soup recipe is also hearty and filling, thanks to its inclusion of three full cups of wild rice.
Beyond taste, however, ease of preparation is the other factor allowing this recipe to reign ‘soup-reme’ all year. Since you use precooked chicken and rice, along with a trusty can of condensed soup, it’s a low-fuss recipe perfect for using up leftovers and other extras hiding in your pantry.
Ingredients for Chicken Wild Rice Soup
- Chicken broth: Use your favorite chicken broth brands from the store, or make your own homemade chicken broth. Both are excellent choices for this easy chicken wild rice soup.
- Mushrooms: Mushrooms are a natural partner to wild rice (hello, mushroom wild rice). The earthy flavors marry well with the rice’s slightly smoky and grassy flavor.
- Wild rice: The star of this recipe. Wild rice is a hearty and wholesome grain packed with fiber, protein and flavor. It’s a great way to add bulk to soup, stews, and casseroles—check out more wild rice recipes for ideas.
- Aromatics: This simple soup recipe begins with a classic trio of aromatics (carrots, celery and onion) that, when sauteed together, are known as a mirepoix.
- Herbs: If you’re ever wondering what your soup is missing, look no further than a selection of fresh or dried herbs. For instance, in this recipe for chicken wild rice soup, parsley and thyme add color, freshness, and flavor.
- Cream of mushroom soup: While you can use homemade cream of mushroom soup if you have leftovers available, we love the ease and convenience of a can of condensed cream of mushroom soup. Like other recipes with cream of mushroom soup, it creates a rich and creamy texture and further amplifies the mushroom flavor.
- Chicken: This is a perfect use for leftover chicken, whether it was grilled, roasted or poached. It’s a real winner as far as rotisserie chicken recipes go, too.
Directions
Step 1: Simmer
In a large saucepan, combine the chicken broth, mushrooms, celery, carrots, onion, chicken bouillon granules, parsley flakes, garlic powder and dried thyme. Bring the mixture to a boil, then reduce the heat and cover. Simmer for 30 minutes.
Editor’s Tip: To make this meal an even faster choice, splurge on buying chopped celery, onions, and grated carrots from your produce department. They may cost you a few dollars more, but sometimes, the cost of convenience is worth it if it means shaving off chopping time in the kitchen.
Step 2: Make a roux
In a Dutch oven, melt the butter, then whisk in the flour until smooth.
Editor’s Tip: If you’re new to roux (hey, that rhymes!), learn all the basics in this guide for how to make roux.
Step 3: Gradually combine
Gradually whisk the broth mixture into the roux a ladle at a time. Increase the temperature and bring the soup to a boil. Then cook and stir for two minutes or until thickened.
Editor’s Tip: Resist the urge to rush this step. Adding the broth mixture gradually and whisking slowly until each addition has been incorporated into the roux is how you will achieve a perfectly velvety, smooth and creamy soup without using heavy cream.
Step 4: Make it creamy
To finish, whisk in the can of mushroom soup and the wine. Then, add the cooked rice and chicken. Continue to cook until the chicken and rice are heated through, then serve. Enjoy!
Editor’s Tip: If you don’t have cooked wild rice on hand, here’s how to cook wild rice for this recipe. Here are some rice mistakes to avoid in general.
Recipe Variations
- Make it gluten-free: You can make this soup gluten-free by selecting a gluten-free variety of cream of mushroom soup and swapping the wheat flour (used in the roux) with rice flour or one of these other gluten-free flour conversion ideas.
- Change the protein: Chicken isn’t you’re the only option for this recipe. Leftover turkey from the holidays is another great option for this soup; it’s also one of the best leftover ham recipes.
- Use your slow cooker: Combine the first nine ingredients in the crock of your slow cooker and cook on high for three to four hours or low for seven to eight hours. Next, rather than making a roux, prepare a slurry by mixing 1/4 cup water and 1/4 cup of cornstarch or arrowroot powder (two of the best thickeners) in a glass measuring cup. Whisk until smooth, then add to the crockpot with the cream of mushroom soup and wine. Cook on high for 45 minutes or until the desired thickness has been reached. Stir in the cooked rice and chicken and warm until heated through.
How long does chicken wild rice soup last?
You can store chicken wild rice soup in the refrigerator in airtight containers for three to four days. Warm gently in the microwave or on the stovetop until heated through.
Can you freeze chicken wild rice soup?
No. Soups and recipes with dairy-based sauces do not typically freeze well since they tend to separate and curdle. Additionally, soups with starches, like rice or pasta, also don’t tend to freeze well. For more tips, reference our guide on freezing soup.
Chicken Wild Rice Soup Tips
What can you serve with chicken wild rice soup?
Chicken wild rice soup is an all-in-one meal that doesn’t require a side dish. However, a tossed green salad or a loaf of this easy Dutch oven bread would be perfect for dipping and dunking in the heavenly, creamy broth.
What other vegetables can go in chicken wild rice soup?
If you have extra produce lingering in your fridge or pantry, feel free to experiment and add them to this flexible and adaptable soup. From diced red bell pepper to sweet corn kernels, chopped kale or diced red potatoes, all would be great additions to this hearty wild rice soup recipe.
