Nothing says comfort quite like a steaming bowl of homemade chicken and wild rice soup. This beloved recipe combines the wholesome goodness of wild rice, tender rotisserie chicken, and farm-fresh vegetables in a rich, creamy broth that will warm your soul. Whether you’re searching for healthy chicken and wild rice soup recipes or an easy chicken and wild rice soup for busy weeknights, this versatile dish delivers restaurant-quality flavor with minimal effort.
Why This Chicken and Wild Rice Soup Recipe Stands Out
What makes this soup special isn’t just its incredible flavor – it’s the thoughtful combination of convenience and homemade touch. By using rotisserie chicken, we skip hours of cooking time while still getting that deep, roasted flavor that makes the chicken soup so satisfying. The addition of wild rice transforms this from a simple chicken soup into an elegant, nutrient-rich meal that’s perfect for both family dinners and special occasions.
The Magic of Wild Rice
Before we dive into the recipe, let’s talk about what makes wild rice so special. Despite its name, wild rice isn’t actually rice at all – it’s an aquatic grass seed native to North America. Its nutty flavor, chewy texture, and impressive nutritional profile make it a superior choice for hearty soups. Rich in protein, fiber, and antioxidants, wild rice adds both nutritional value and elegant visual appeal to this classic comfort food.
Key Ingredients and Their Benefits
The Essentials
- 1 rotisserie chicken, meat removed and chopped Time-saving tip: Pick up your rotisserie chicken while still warm for easier meat removal
- 1 box Uncle Ben’s Wild Rice Pro tip: The rice can be cooked ahead and stored in the refrigerator for up to two days
- 1 medium onion, diced
- 2 carrots, sliced
- 1 stalk celery, sliced
- 1-2 cloves garlic, chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 quarts chicken stock
- 1 teaspoon Better Than Bouillon Chicken concentrate
- 1 fresh herb bundle (thyme, rosemary, and sage)
- 1 cup heavy cream
- 1 Rotisserie Chicken shredded
- Salt and pepper to taste
Why These Ingredients Matter
The combination of butter and olive oil creates a perfect base for sautéing vegetables – the butter adds richness while the olive oil prevents burning and adds heart-healthy fats. The classic mirepoix (onion, carrots, and celery) provides a traditional flavor foundation that’s enhanced by fresh garlic and herbs.
The Better Than Bouillon concentrate is our secret weapon for depth of flavor. It intensifies the chicken taste without adding excessive salt or artificial ingredients. Fresh herbs tied in a bundle (bouquet garni) infuse the broth with aromatic flavors that dried herbs simply can’t match.
Detailed Instructions
Preparation (15 minutes)
- Begin with the wild rice. Cook according to package directions, either in a rice cooker or on the stovetop. This typically takes about 45 minutes, so start here first. Once cooked, set aside.
- While the rice cooks, prep your vegetables:
- Dice the onion into uniform 1/4-inch pieces
- Slice carrots into thin rounds (about 1/8-inch thick)
- Slice celery at a slight diagonal for visual appeal
- Finely chop the garlic
- Bundle fresh herbs together with kitchen twine
Cooking Process (45 minutes)
- Heat your soup pot over medium heat. Add olive oil and butter, allowing the butter to melt completely. The combination will start to bubble gently when ready.
- Add your prepared vegetables to the pot. This is where we build our flavor foundation. Cook for 5-7 minutes, stirring occasionally. You’ll know they’re ready when the onions become translucent and the kitchen fills with a sweet, aromatic smell.
- Pour in the chicken stock and add the Better Than Bouillon concentrate. Stir until the concentrate dissolves completely. Add your herb bundle.
- Reduce heat to medium-low and let the soup simmer for 20 minutes. This allows the vegetables to become tender and the herbs to release their flavors into the broth.
- Add your cooked wild rice and rotisserie chicken to the pot. Stir gently to combine.
- Pour in the heavy cream, stirring slowly to incorporate. Heat through for an additional 5-10 minutes.
- Season with salt and pepper, tasting as you go. Remember that both the Better Than Bouillon and the rotisserie chicken contain salt, so add gradually.
Pro Tips for the Perfect Soup
- Temperature Matters: When adding the cream, make sure your soup isn’t boiling. Hot but not boiling liquid prevents the cream from curdling.
- Herb Selection: While fresh herbs are preferred, if you must use dried, use 1 teaspoon each of dried thyme, rosemary, and sage.
- Rice Timing: Wild rice will continue to absorb liquid as it sits. If you’re making this ahead, consider cooking the rice a bit less than usual.
- Storage Solution: Store the soup and rice separately if you’re planning for leftovers. This prevents the rice from becoming too soft.
Customization Options
Make this recipe your own with these delicious variations:
- Add sautéed mushrooms for an earthier flavor
- Stir in baby spinach at the end for added nutrition
- Substitute half-and-half for cream to reduce calories
- Add a splash of white wine during vegetable sautéing for depth
- Include a bay leaf in your herb bundle for additional flavor
Nutritional Benefits
This chicken and wild rice soup isn’t just delicious – it’s nutritious too! Wild rice provides essential minerals and is higher in protein than regular rice. The vegetables add fiber and vitamins, while the chicken provides lean protein. Even the homemade broth offers nutrients that support immune health.
Storage and Reheating
Store your soup in an airtight container in the refrigerator for up to 4 days. When reheating, you may need to add a bit more broth or cream as the rice will continue to absorb liquid. Warm gently over medium-low heat, stirring occasionally, until heated through.
Frequently Asked Questions
For this recipe, I opted to just add some heavy cream. I wanted to keep the soup light and to let the ingredients be the main focus. If you wanted to thicken the broth you could make a rue after cooking the vegetables by adding a couple tablespoons of flour, cooking that for a few minutes and then adding your stock.
There are a couple of tricks for this. You can keep the rice separate and pour your soup over the rice when you are ready to eat. My tip is to cook your rice ahead of time and only add it a few minutes before you are ready to eat to keep the rice from turning to mush.
You can do either! I am not confident in my ability to cook rice without my rice cooker so I opted to cook it before hand and add it at the end. If you choose to cook your rice in the pot with the veggies and stock be sure to keep an eye on the amount of liquid. As the rice cooks you may have to add more stock.
I like to use wild rice for the different texture but you can use any rice that is available to you. My favorites are wild rice, and basmati. Brown rice will work well, along with black rice and jasmine rice.
Yes! Any rice will work for this recipe!
Perfect Pairings
Serve your chicken and wild rice soup with:
- A crisp green salad with vinaigrette – check out our caprese salad!
- Garlic bread or breadsticks – this green chili cheese bread is perfect!
This comforting chicken and rice soup recipe has stood the test of time for good reason. It’s the perfect blend of convenience and homemade goodness, offering both nutritional value and incredible flavor. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this recipe will surely become a staple in your cooking repertoire.
Thank you for reading!
Thank you so much for looking at my website! If you have any questions feel free to comment and please be sure to share this recipe!
-Sarah
Creamy Chicken and Wild Rice Soup
Ingredients
- 1 box Uncle Ben’s Wild Rice
- 1 medium onion diced
- 2 carrots sliced
- 1 stalk celery sliced
- 1-2 cloves garlic chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 quarts chicken stock
- 1 teaspoon Better Than Bouillon Chicken concentrate
- 1 fresh herb bundle thyme, rosemary, and sage
- 1 rotisserie chicken shredded
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Begin with the wild rice. Cook according to package directions, either in a rice cooker or on the stovetop. This typically takes about 45 minutes, Once cooked, set aside.
- Dice the onion into uniform 1/4-inch pieces
- Slice carrots into thin rounds (about 1/8-inch thick)
- Slice celery at a slight diagonal for visual appeal
- Finely chop the garlic
- Bundle fresh herbs together with kitchen twine
- Heat your soup pot over medium heat. Add olive oil and butter, allowing the butter to melt completely. The combination will start to bubble gently when ready.
- Add your prepared vegetables to the pot. Cook for 5-7 minutes, stirring occasionally. You'll know they're ready when the onions become translucent and the celery and carrot and starting to become tender.
- Pour in the chicken stock and add the Better Than Bouillon concentrate. Stir until the concentrate dissolves completely. Add your herb bundle.
- Reduce heat to medium-low and let the soup simmer for 20 minutes. This allows the vegetables to become tender and the herbs to release their flavors into the broth.
- Add your cooked wild rice and rotisserie chicken to the pot. Stir gently to combine.
- Pour in the heavy cream, stirring slowly to incorporate. Heat through for an additional 5-10 minutes.
- Season with salt and pepper, tasting as you go. Remember that both the Better Than Bouillon and the rotisserie chicken contain salt, so add gradually.
Notes
- Pre-cook the wild rice before starting the soup – this takes about 45 minutes and can be done ahead of time. The soup will come together much more smoothly with this prep step done first.
- The flavor base comes from sautéing onions, carrots, celery, and garlic in a butter-olive oil combination until soft and translucent (about 5-7 minutes). This classic mirepoix creates the foundation of the soup’s flavor.
- Fresh herbs (thyme, rosemary, and sage) tied together with twine make a huge difference in the final flavor. Adding this bundle to the simmering broth infuses it with aromatic flavors that dried herbs can’t match.
- Using rotisserie chicken and Better Than Bouillon concentrate are two key shortcuts that add deep, rich flavor without hours of cooking. These ingredients make this recipe both convenient and delicious.
- When adding the cream at the end, make sure the soup isn’t boiling – just hot. This prevents the cream from curdling and ensures a smooth, creamy texture.
- For the best leftovers, store the rice separately from the soup. Wild rice continues to absorb liquid, so keeping them separate prevents the rice from becoming too soft and the soup from becoming too thick.
- Save your rotisserie chicken bones, and vegetable trimmings to make chicken stock at home!
