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Best Homemade Chicken and Wild Rice Soup in 45 Minutes

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This creamy, comforting chicken and wild rice soup comes together in just 45 minutes with simple ingredients. The secret is cooking the wild rice directly in the broth for maximum flavor, resulting in a bowl of pure comfort that’s perfect for cozy nights.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs (about 2–3 pieces)
  • 1 cup wild rice blend (not pure wild rice)
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary (crushed)
  • 1 bay leaf
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep your vegetables. Dice the onion, carrots, and celery into roughly equal-sized pieces—about 1/4-inch dice works well. Mince the garlic and set everything aside.
  2. Melt the butter in your Dutch oven over medium heat. Once it’s foaming, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
  3. Add the minced garlic and cook for 1 more minute, stirring constantly.
  4. Season the vegetables with the dried thyme, dried rosemary, and a pinch of salt and pepper. Stir for about 30 seconds to toast the herbs slightly.
  5. Add the chicken broth and water to the pot. Increase the heat to high and bring the liquid to a boil. While it’s heating, rinse the wild rice blend in a fine-mesh strainer under cold water for about 30 seconds.
  6. Stir in the rinsed wild rice and add the bay leaf. Nestle the chicken breasts (or thighs) into the liquid. Reduce the heat to medium-low, cover the pot, and let it simmer gently for 25 minutes.
  7. After 25 minutes, remove the chicken pieces to a cutting board. Check the rice—it should be tender but still have a slight chew. If it’s still too firm, let the soup simmer uncovered for another 5-10 minutes while you shred the chicken.
  8. Shred the chicken using two forks. It should pull apart easily. If it resists, it needs a few more minutes of cooking. Once shredded, set it aside.
  9. Reduce the heat to low and stir in the heavy cream. Let it warm through for 2-3 minutes, but don’t let it boil.
  10. Return the shredded chicken to the pot. Stir everything together gently. Taste the broth and adjust the seasoning with salt and pepper.
  11. Remove the bay leaf and discard it. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Notes

Don’t skip the resting step—let the soup sit for 5 minutes off the heat before serving to allow flavors to meld. The soup thickens as it sits; add extra broth or water when reheating. For freezing, freeze before adding cream to avoid graininess.

Nutrition

Keywords: chicken and wild rice soup, creamy chicken soup, wild rice soup, homemade soup, comfort food, easy soup recipe

Find it online: https://fizzlefork.com/best-homemade-chicken-and-wild-rice-soup-in-45-minutes/