Ready to cozy up with a bowl of comfort? Our roundup of 12 Delicious Chicken Wild Rice Soup Variations is your ticket to warming meals that soothe the soul. Whether you’re craving something creamy, herby, or packed with veggies, we’ve got a twist for every taste. Dive in and discover your next favorite recipe—each one promises to be as nourishing as it is delightful!
Creamy Chicken Wild Rice Soup
How comforting it is to stir a pot of something warm and nourishing, especially when the evening air begins to cool. This creamy chicken wild rice soup, with its rich textures and deep flavors, feels like a gentle embrace after a long day.
Ingredients
- 1 tablespoon clarified butter
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup wild rice, rinsed
- 4 cups chicken stock, homemade preferred
- 1 bay leaf
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme leaves
Instructions
- In a large pot, melt the clarified butter over medium heat until shimmering.
- Add the diced yellow onion, celery, and carrot, sautéing until the onions are translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
- Season the chicken thighs with sea salt and black pepper, then add to the pot, browning on all sides, about 5 minutes.
- Pour in the rinsed wild rice and chicken stock, adding the bay leaf. Bring to a boil, then reduce heat to low, covering and simmering for 45 minutes, or until the rice is tender.
- Remove the bay leaf, then stir in the heavy cream and fresh thyme leaves, heating through for an additional 5 minutes.
- For a smoother texture, lightly blend a portion of the soup with an immersion blender before serving.
The soup should be luxuriously creamy, with the wild rice offering a delightful chew against the tender chicken. Serve it with a sprinkle of extra thyme leaves and a side of crusty bread for dipping, transforming a simple meal into a moment of quiet indulgence.
Slow Cooker Chicken Wild Rice Soup
Mornings like these, when the air carries a hint of autumn’s approach, call for a bowl of something warm and nourishing. This slow cooker chicken wild rice soup, with its tender pieces of poultry and hearty grains, is a comforting embrace in a bowl, perfect for those moments when you need a little extra warmth.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
- 1 cup wild rice blend, rinsed and drained
- 3 cups low-sodium chicken stock, preferably homemade
- 2 cups filtered water
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and cut into 1/4-inch rounds
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Sea salt and freshly ground black pepper, to season
Instructions
- In a large skillet over medium heat, warm the olive oil and butter until the butter is fully melted and begins to foam.
- Add the diced onion, carrots, and celery to the skillet, sautéing until the vegetables are softened and the onions are translucent, about 5 minutes.
- Stir in the minced garlic and thyme leaves, cooking for an additional 30 seconds until fragrant.
- Transfer the sautéed vegetables to the slow cooker, followed by the chicken thighs, wild rice blend, chicken stock, water, and bay leaf.
- Cover and cook on low for 6 hours, or until the chicken is tender and the rice is fully cooked.
- Remove the chicken thighs from the slow cooker and shred them into bite-sized pieces using two forks.
- Return the shredded chicken to the slow cooker, stir in the heavy cream, and season with sea salt and freshly ground black pepper to taste.
- Cover and cook on high for an additional 15 minutes to allow the flavors to meld.
- Discard the bay leaf before serving.
Each spoonful of this soup offers a harmonious blend of creamy texture and earthy flavors, with the wild rice adding a delightful chewiness. For an elegant touch, garnish with a sprinkle of fresh thyme leaves or a drizzle of truffle oil before serving.
Healthy Chicken Wild Rice Soup
Now, as the evening light fades, there’s something profoundly comforting about stirring a pot of soup, watching the ingredients meld into something greater than the sum of their parts. This Healthy Chicken Wild Rice Soup is a testament to the beauty of simple, wholesome ingredients coming together to create a dish that’s both nourishing and deeply satisfying.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup wild rice, rinsed
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken breast
- 1 cup unsweetened almond milk
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the onion, celery, and carrot, sautéing until the vegetables are softened and the onion is translucent, about 5 minutes.
- Stir in the garlic, thyme, bay leaf, salt, and pepper, cooking until fragrant, about 1 minute.
- Add the wild rice and chicken broth, bringing the mixture to a boil.
- Reduce the heat to low, cover, and simmer until the rice is tender, about 45 minutes.
- Remove the bay leaf and stir in the shredded chicken and almond milk, heating through for about 5 minutes.
- Garnish with fresh parsley before serving.
Kitchen whispers tell us this soup’s heartiness comes from the wild rice’s chewiness, contrasting beautifully with the tender chicken and creamy broth. Serve it with a crusty whole-grain bread for a meal that feels like a warm embrace on a chilly evening.
Gluten-Free Chicken Wild Rice Soup
On a quiet evening, when the air carries a hint of autumn’s approach, there’s nothing quite as comforting as a bowl of Gluten-Free Chicken Wild Rice Soup. Its rich, earthy flavors and creamy texture invite a moment of pause, a gentle reminder of the simple joys in life.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup wild rice blend
- 4 cups gluten-free chicken broth
- 1 cup full-fat coconut milk
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat the extra-virgin olive oil over medium heat until shimmering, about 1 minute.
- Add the diced yellow onion, celery, and carrot. Sauté until the vegetables are softened and the onion is translucent, about 5 minutes.
- Stir in the minced garlic, fresh thyme leaves, sea salt, and black pepper. Cook for 1 minute until fragrant.
- Add the chicken pieces to the pot. Cook until the chicken is no longer pink on the outside, about 5 minutes.
- Pour in the wild rice blend and gluten-free chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until the rice is tender.
- Stir in the full-fat coconut milk and fresh lemon juice. Heat through for 2 minutes.
- Garnish with chopped fresh parsley before serving.
Kindly note, the soup’s texture is luxuriously creamy, with the wild rice adding a delightful chewiness. The flavors are deeply savory, with a bright finish from the lemon. For an elegant touch, serve in hollowed-out bread bowls to soak up every last drop.
Spicy Chicken Wild Rice Soup
Moments like these call for a bowl of something deeply comforting, a dish that wraps you in warmth with every spoonful. Spicy Chicken Wild Rice Soup, with its rich layers of flavor and gentle heat, is just that—a humble yet sophisticated embrace in a bowl.
Ingredients
- 1 tablespoon clarified butter
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup wild rice
- 4 cups chicken stock, homemade preferred
- 1 cup heavy cream
- Salt, to precise taste
- Freshly ground black pepper, to precise taste
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, melt the clarified butter over medium heat until it shimmers.
- Add the diced onion, celery, and carrot, sautéing until the onions are translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
- Increase the heat to medium-high, add the chicken pieces, and sear until golden brown, about 3 minutes per side.
- Sprinkle the smoked paprika and cayenne pepper over the chicken, stirring to coat evenly.
- Add the wild rice and chicken stock, bringing the mixture to a boil before reducing to a simmer.
- Cover and simmer for 45 minutes, or until the rice is tender and the chicken is cooked through.
- Stir in the heavy cream, then season with salt and freshly ground black pepper to precise taste.
- Garnish with chopped fresh parsley before serving.
You’ll find the soup’s texture luxuriously creamy, with the wild rice offering a pleasant chew against the tender chicken. The subtle smokiness from the paprika and the gentle kick of cayenne make each bite intriguing. Serve it with a crusty artisan bread for dipping, or atop a bed of steamed greens for a lighter take.
Vegetable Loaded Chicken Wild Rice Soup
Evening light filters through the kitchen window as I stir a pot of something deeply comforting, a blend of earthy wild rice and tender chicken, enriched with a garden’s worth of vegetables. It’s the kind of meal that feels like a warm embrace, perfect for those moments when you need a little extra solace.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup diced yellow onion
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup wild rice, rinsed
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1/2 cup chopped fresh parsley
Instructions
- Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
- Add the onion, garlic, carrots, and celery, sautéing until the vegetables are softened and the onions are translucent, about 5 minutes.
- Increase the heat to medium-high and add the chicken pieces, searing until lightly browned on all sides, about 3 minutes per side.
- Stir in the wild rice, chicken broth, water, thyme, and bay leaf, bringing the mixture to a boil.
- Reduce the heat to low, cover, and simmer until the rice is tender and the chicken is cooked through, about 45 minutes.
- Remove the bay leaf and stir in the heavy cream, heating through for about 2 minutes.
- Season with salt and pepper to taste, then garnish with fresh parsley before serving.
Delightfully hearty, this soup boasts a creamy texture with the nutty chew of wild rice and the fresh crunch of vegetables. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of grated Parmesan for an extra layer of flavor.
Instant Pot Chicken Wild Rice Soup
As the evening light fades, there’s something deeply comforting about stirring a pot of soup, watching the ingredients meld into something greater than their parts. This Instant Pot Chicken Wild Rice Soup is a testament to simplicity and depth, a bowl that holds the warmth of home and the whisper of wild grains.
Ingredients
- 1 tablespoon clarified butter
- 1 cup diced yellow onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, pasture-raised
- 1 cup wild rice blend, rinsed
- 4 cups chicken stock, homemade preferred
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream
- Salt, to precise taste
Instructions
- Set the Instant Pot to ‘Sauté’ and melt the clarified butter until it shimmers, about 2 minutes.
- Add the diced yellow onion, sliced carrots, and sliced celery, sautéing until the onions are translucent, approximately 5 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds, ensuring not to burn.
- Place the pasture-raised chicken thighs on top of the vegetables, then add the rinsed wild rice blend.
- Pour in the chicken stock, ensuring it covers the ingredients, then add the dried thyme and bay leaf.
- Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 25 minutes, then allow a natural release for 10 minutes before quick releasing any remaining pressure.
- Remove the chicken thighs, shred them with two forks, and return to the pot.
- Stir in the heavy cream, warming through on ‘Sauté’ for 2 minutes, then season with salt to a precise taste.
With each spoonful, the soup offers a creamy texture punctuated by the earthy chew of wild rice, a harmony of flavors that sings of autumn. Serve it with a crusty bread for dipping, or atop a bed of steamed greens for a lighter take.
Low Carb Chicken Wild Rice Soup
Gently, as the evening light fades, there’s a comforting thought of a warm bowl of soup that not only nourishes but also aligns with a low-carb lifestyle. This chicken wild rice soup, with its rich flavors and hearty texture, is a testament to the beauty of simple, wholesome ingredients coming together.
Ingredients
- 1 tablespoon clarified butter
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cubed
- 4 cups chicken bone broth
- 1/2 cup wild rice, rinsed
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, melt the clarified butter over medium heat until shimmering.
- Add the diced yellow onion, celery, and carrot, sautéing until the onions are translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
- Add the cubed chicken thighs to the pot, cooking until they are lightly browned on all sides, about 5 minutes.
- Pour in the chicken bone broth and bring the mixture to a gentle boil.
- Stir in the rinsed wild rice, sea salt, black pepper, and dried thyme, reducing the heat to a simmer.
- Cover the pot and let the soup simmer for 45 minutes, or until the wild rice is tender and has burst open.
- Reduce the heat to low and stir in the heavy cream, warming through without boiling to prevent curdling.
- Garnish with chopped fresh parsley before serving.
Zestfully, this soup presents a creamy texture with the earthy notes of wild rice and tender chicken, making it a perfect dish for a chilly evening. Consider serving it with a side of almond flour crackers for an added crunch that complements its richness.
Cheesy Chicken Wild Rice Soup
Here in the quiet of the evening, as the light fades into a soft glow, there’s something deeply comforting about preparing a dish that warms the soul. Cheesy Chicken Wild Rice Soup is that kind of meal, a harmonious blend of textures and flavors that feels like a gentle embrace.
Ingredients
- 1 tablespoon clarified butter
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cubed
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 6 cups chicken stock, homemade preferred
- 1 cup wild rice, rinsed
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup chopped fresh parsley
Instructions
- In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
- Add the diced yellow onion, celery, and carrots, sautéing until the onions are translucent, about 5 minutes.
- Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Season the cubed chicken thighs with sea salt, black pepper, dried thyme, and dried sage, then add to the pot, browning lightly on all sides.
- Pour in the chicken stock and wild rice, bringing the mixture to a boil before reducing to a simmer. Cover and cook for 45 minutes, or until the rice is tender.
- Stir in the heavy cream and shredded sharp cheddar cheese until the cheese is fully melted and the soup is creamy.
- Garnish with chopped fresh parsley before serving.
As the soup settles, the wild rice offers a delightful chew against the creamy backdrop, while the sharp cheddar weaves through each spoonful with a bold, comforting presence. Consider serving it with a crusty artisan bread for dipping, allowing the flavors to meld even further with each bite.
Herbed Chicken Wild Rice Soup
Dusk settles softly outside, casting a golden hue that seems to whisper of comfort and warmth. In this quiet moment, the thought of a bowl of herbed chicken wild rice soup, rich with the earthy tones of wild mushrooms and the subtle fragrance of thyme, feels like a gentle embrace.
Ingredients
- 1 tablespoon clarified butter
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup wild rice
- 4 cups chicken stock, homemade preferred
- 1 cup wild mushrooms, sliced
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
- Add the diced yellow onion, celery, and carrot, sautéing until the onions are translucent, about 5 minutes.
- Stir in the minced garlic, thyme leaves, rosemary, sea salt, and black pepper, cooking until fragrant, about 1 minute.
- Increase the heat to medium-high and add the chicken pieces, searing until golden brown on all sides, approximately 5 minutes.
- Pour in the wild rice and chicken stock, bringing the mixture to a boil before reducing to a simmer. Cover and cook for 45 minutes, or until the rice is tender.
- Add the sliced wild mushrooms and continue to simmer for an additional 10 minutes, allowing the mushrooms to soften.
- Stir in the heavy cream and fresh parsley, heating through for about 2 minutes. Adjust seasoning if necessary.
Velvety and rich, this soup offers a harmonious blend of textures, from the tender chicken to the chewy wild rice and earthy mushrooms. Serve it with a crusty artisanal bread for dipping, or garnish with a sprinkle of fresh herbs for a touch of color and brightness.
Smoky Chicken Wild Rice Soup
Evenings like these call for a bowl of something deeply comforting, a soup that wraps around you like a warm embrace. This smoky chicken wild rice soup, with its rich layers of flavor and hearty texture, is just the dish to slow down with as the day fades.
Ingredients
- 1 tablespoon clarified butter
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 6 cups chicken stock, preferably homemade
- 1 cup wild rice, rinsed
- 2 cups shredded cooked chicken
- 1/2 cup heavy cream
- Salt, to adjust seasoning
Instructions
- In a large pot, melt the clarified butter over medium heat until it shimmers.
- Add the diced onion, celery, and carrot, sautéing until the vegetables are softened and the onion is translucent, about 5 minutes.
- Stir in the minced garlic, smoked paprika, and dried thyme, cooking for another minute until fragrant.
- Pour in the chicken stock and bring the mixture to a boil, then reduce the heat to a simmer.
- Add the wild rice to the pot, cover, and simmer for 45 minutes, or until the rice is tender and has begun to split open.
- Fold in the shredded chicken and heavy cream, heating through for about 5 minutes. Adjust the seasoning with salt as needed.
- For a smoother texture, lightly blend a portion of the soup and stir it back in, if desired.
The soup emerges with a velvety texture, the wild rice offering a pleasant chew against the tender chicken. The smoky undertones from the paprika deepen the flavor, making each spoonful a complex yet comforting experience. Serve it with a crusty bread for dipping, or garnish with fresh herbs for a bright contrast.
Thai Inspired Chicken Wild Rice Soup
Remembering the warmth of a Thai kitchen, this soup blends the earthy depth of wild rice with the vibrant zest of Thai spices, creating a comforting bowl that whispers of distant travels and homey comforts alike.
Ingredients
- 1 tablespoon coconut oil
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 cups chicken stock, homemade preferred
- 1 cup wild rice, rinsed
- 1 can (13.5 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon red curry paste
- 1/2 cup chopped cilantro
- 1/4 cup sliced green onions
Instructions
- In a large pot over medium heat, melt the coconut oil until shimmering.
- Add the diced yellow onion, sautéing until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking until fragrant, 1 minute.
- Increase heat to medium-high, add the chicken pieces, and sear until lightly browned, 3-4 minutes per side.
- Pour in the chicken stock and wild rice, bringing to a boil before reducing to a simmer. Cover and cook for 45 minutes, or until the rice is tender.
- Whisk in the coconut milk, fish sauce, lime juice, and red curry paste, simmering uncovered for an additional 10 minutes to meld flavors.
- Garnish with chopped cilantro and sliced green onions before serving.
The soup presents a harmonious blend of textures, from the chewy wild rice to the tender chicken, all enveloped in a creamy, aromatic broth. Serve it with a wedge of lime on the side for an extra zing, or alongside a crisp, green salad to round out the meal.
Conclusion
Hearty and wholesome, these 12 chicken wild rice soup variations are sure to warm your soul and spice up your meal rotation. Whether you’re craving something creamy, spicy, or packed with veggies, there’s a recipe here for every taste. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest for fellow soup enthusiasts to enjoy!
