Description

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)

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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.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 365
Sugar: 4g
Sodium: 620mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 27g
Cholesterol: 105mg