I love this recipe because it’s simple, wholesome, and incredibly satisfying. The wild rice adds a nutty, chewy texture that pairs beautifully with the creamy broth and shredded chicken. It’s one of those soups that gets even better the next day as the flavors deepen and meld together. Whether I make it creamy with a splash of cream or keep it brothy and light, it always tastes like autumn in a bowl.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1.5 lbs boneless, skinless chicken breasts or thighs 1 cup wild rice blend (wild rice mixed with white/brown rice) 2 tablespoons olive oil or butter 1 medium onion, diced 2 carrots, peeled and diced 2 celery stalks, diced 3 cloves garlic, minced 6 cups chicken broth (low sodium preferred) 1 teaspoon dried thyme 1 teaspoon dried sage 1 bay leaf Salt and black pepper to taste 1 cup sliced mushrooms (optional) 1 cup heavy cream or half-and-half (optional for creaminess) Fresh parsley, chopped (for garnish)
Directions
Cook the Chicken: I start by placing the chicken in a large pot and covering it with chicken broth. I bring it to a boil, then reduce the heat and let it simmer until the chicken is fully cooked—about 15–20 minutes. Once done, I remove the chicken, shred it with two forks, and set it aside. I leave the broth in the pot for later.
Cook the Vegetables: In the same pot, I heat olive oil or butter over medium heat. I add the onion, carrots, celery, and mushrooms if I’m using them, and sauté for 5–7 minutes until they start to soften. Then I add the minced garlic and cook for another minute until fragrant.
Add Rice and Seasoning: I stir in the wild rice blend, dried thyme, sage, bay leaf, and a pinch of salt and pepper. I pour in the reserved chicken broth, bring it to a boil, then reduce the heat to low. I cover the pot and let it simmer gently for 35–40 minutes, or until the rice is tender and the flavors have blended beautifully.
Combine and Finish: Once the rice is cooked, I add the shredded chicken back into the pot. If I want a creamy version, I stir in heavy cream or half-and-half and warm it through—making sure not to let it boil after adding the cream. I taste and adjust the seasoning with more salt and pepper if needed.
Serve: I ladle the soup into bowls, top it with freshly chopped parsley, and serve it hot with crusty bread or a light salad on the side.
Servings and Timing
This recipe makes about 6 servings and takes roughly 1 hour in total—15 minutes of prep and 45 minutes of cooking.
Variations
I sometimes add a handful of chopped kale or spinach during the last few minutes of cooking for extra color and nutrition. When I want it extra creamy, I add a bit more heavy cream or even a dollop of cream cheese for richness. For a dairy-free option, I skip the cream and use coconut milk—it adds a subtle sweetness that pairs beautifully with the herbs.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens as it sits because the rice absorbs more liquid, so I add a splash of broth or water when reheating. To reheat, I warm it on the stovetop over medium heat until hot. This soup also freezes well—I cool it completely, then store it in freezer-safe containers for up to 2 months. I thaw it in the fridge overnight before reheating.
FAQs
Can I use pre-cooked chicken?
Yes, I often use leftover rotisserie chicken or turkey—it cuts the prep time in half.
What type of wild rice works best?
I prefer a wild rice blend, which cooks faster and gives a great mix of texture and flavor.
Can I make it in a slow cooker?
Absolutely. I combine everything (except cream and parsley) and cook on low for 6–7 hours or high for 3–4 hours, then add the cream and chicken at the end.
Can I make it dairy-free?
Yes, I skip the cream or use coconut milk for a rich but lactose-free version.
Why is my soup too thick?
The rice absorbs a lot of liquid, so I add more broth or water before reheating to thin it out.
Can I use brown rice instead?
Yes, though it takes a bit longer to cook—usually around 45–50 minutes.
Can I add other vegetables?
Definitely! I sometimes add parsnips, leeks, or sweet potatoes for extra fall flavor.
How do I keep the rice from getting mushy?
I simmer it gently and avoid overcooking—wild rice holds its shape better than white rice.
Can I freeze this soup?
Yes, it freezes beautifully. I cool it completely before freezing and thaw it overnight before reheating.
What can I serve with it?
I love pairing it with crusty bread, a green salad, or a side of roasted vegetables.
Conclusion
I love how this Fall Chicken and Wild Rice Soup embodies everything cozy about the season. The tender chicken, hearty rice, and fragrant herbs make it the perfect bowl of comfort on a chilly day. Whether I serve it for family dinner or pack it for lunch, it always feels like a warm hug—nourishing, flavorful, and full of fall goodness.
This Fall Chicken and Wild Rice Soup is a hearty, cozy meal filled with tender chicken, earthy wild rice, and aromatic herbs. Perfectly balanced and deeply comforting, it’s the ultimate bowl of warmth for crisp fall days.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
1 cup wild rice blend (wild rice mixed with white/brown rice)
2 tablespoons olive oil or butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth (low sodium preferred)
1 teaspoon dried thyme
1 teaspoon dried sage
1 bay leaf
Salt and black pepper, to taste
1 cup sliced mushrooms (optional)
1 cup heavy cream or half-and-half (optional for creaminess)
Fresh parsley, chopped (for garnish)
Instructions
Cook the Chicken: Place chicken in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until cooked through. Remove, shred, and set aside. Reserve the broth.
Cook the Vegetables: In the same pot, heat olive oil or butter over medium heat. Add onion, carrots, celery, and mushrooms (if using). Sauté 5–7 minutes until softened. Add garlic and cook for 1 more minute.
Add Rice and Seasonings: Stir in wild rice blend, thyme, sage, bay leaf, salt, and pepper. Pour in the reserved broth, bring to a boil, then reduce heat to low. Cover and simmer 35–40 minutes, or until rice is tender.
Combine and Finish: Add shredded chicken back to the pot. Stir in heavy cream or half-and-half if desired, and heat through without boiling. Adjust seasoning to taste.
Serve: Ladle soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or salad.
Notes
For a dairy-free version, use coconut milk instead of cream.
Add kale or spinach near the end of cooking for extra color and nutrients.
The soup thickens as it sits—add a splash of broth when reheating.
Use rotisserie chicken for a faster version.
Freezes well for up to 2 months—cool completely before freezing.
