It offers comfort in a bowl of a family favorite recipe Chicken soup with wild rice which is loaded with vegetables and garlic.
It doesn’t get much more comforting than a big bowl of healthy chicken wild rice soup. This recipe goes back to the basics for a flavorful combination of vegetables, garlic, wild rice, and tender chicken.
I like to top this soup with freshly grated parmesan cheese. It provides a subtle saltiness and melts into the hot soup, leading to cheesy rice and vegetables in every bite. Add a few sprigs of fresh thyme and comfort food never tasted or looked better!
You can also make this soup without dairyalso. My take on the classic is stock-based, and you can easily swap out the butter used to saute the vegetables with olive oil. There’s no heaviness from the cream or milk to weigh down the vibrant freshness of the carrots, mushrooms, celery and onions, not to mention the garlicky broth!
Want more healthy soups? Check out my recipes for Quick Cauliflower Soup, Thai coconut pumpkin soup and Turkey Taco Soup.
Why you’ll love this recipe
- A great way to use up leftovers. Both cooked chicken and turkey work great in this recipe.
- Freezer. This soup will last in the freezer for up to 3 months.
- Little preparation. After chopping your vegetables, the hardest part of this soup is waiting while it cooks.
ingredients
- unsalted butter: You will use butter to cook your vegetables in this recipe. However, you can also use olive oil.
- Onions, carrots and celery: These three chopped vegetables (also known as mirepoix) will add lots of flavor and vegetable goodness.
- minced garlic: I love garlic in soup. You can definitely use the garlic press to mince the cloves or use frozen cubes of pre-chopped garlic.
- Mushrooms: Chicken and mushrooms? Yes, please! Cremini mushrooms work especially well in this recipe.
- chicken broth: The low-sodium broth ensures that this healthy wild rice chicken soup doesn’t get too salty. You can also use turkey stock.
- Wild rice: The nutty flavor and chewier texture of wild rice holds up well to soups and boiling.
- Boiled chicken or turkey: This recipe is the perfect use for rotisserie bird, Thanksgiving turkey, or roast chicken.
See recipe sheet for complete information on ingredients and quantities.
variants
- Make it turkey. Simply substitute diced or shredded turkey for the chicken. This recipe is a great way to use up holiday leftovers.
- Go dairy free. As mentioned above, this can absolutely be dairy-free chicken and wild rice soup. Simply swap the butter for olive oil.
- Instead of mushrooms, use another vegetable. If you’re feeding someone who isn’t a fan of mushrooms, you can dice pumpkin or even frozen peas (just add the peas towards the end of cooking so they have time to thaw and warm up, but don’t get mushy).
How to make chicken soup with rice
- Cook the vegetables. In a large, heavy-bottomed pot, add the butter and chopped onion, carrots and celery. Cook until the vegetables soften, then add the garlic and mushrooms and cook for a few more minutes.
- Add the stock. Pour the chicken broth into the pot, then bring to a boil.
- Add the rice and boil. Add the wild rice, reduce to a simmer, cover and cook for about 40 minutes (until the rice is tender).
- Add the chicken or turkey. Stir in the chicken or turkey, season the soup with salt and pepper and serve.
Pro tip: You will want to use a large pot with a lid for this recipe. A dutch oven it’s perfect because its heavy bottom and heat retention ensures that the vegetables and rice cook properly. However, you could use a pot if that’s all you have on hand.
Kelly’s Recipe Tips
- Chicken or turkey: Leftover turkey or rotisserie chicken work great in this recipe. You can also cook chicken breasts or thighs and then cut them up to use in this soup.
- Toppings galore: While I like to top this soup with grated parmesan and fresh thyme leaves, you can use whatever toppings you like (or even set up a topping bar). grated cheddar, croutonschopped parsley, lemon juice or pesto everything would be nice.
- Lightly diced vegetables: If cutting vegetables intimidates you, you can roughly chop the vegetables and then add them to the bowl of a food processor. Next, pulse the food processor until the vegetables are evenly diced.
Storage and freezer tips
This soup will keep in the refrigerator (stored in an airtight container) for 3 to 5 days.
You can also put it in the freezer. Stored in an airtight container, it can be frozen for up to 3 months. Just make sure to thaw it in the fridge (it works overnight!) before reheating.
Frequently Asked Questions
You’ll want to select a firmer, chewier rice to avoid the rice becoming soggy in a soup. Wild rice is perfect for this.
That depends on the rice. My Wild Rice Chicken Soup uses unrinsed wild rice.
Chicken soup is relatively low in calories and can contain healthy protein, carbohydrates, nutrients and fiber (if it has vegetables in it!). However, you should always consult a dietitian, physician, or other nutrition professional if you have specific dietary concerns.
More ways to use leftover turkey
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox. by email! And keep in touch Facebook, TikTok, Pinterest and Instagram for all the latest updates.In a large heavy-bottomed pot or Dutch oven over medium heat, add the butter, onion, carrots and celery. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the garlic and mushrooms and cook for another 2 minutes.
Add the chicken stock and bring the mixture to a boil.
Stir in the wild rice, then reduce the soup to a simmer. Cover and simmer until wild rice is tender, about 40 minutes.
Stir in the minced turkey then taste and season the soup with salt and pepper.
- Leftover turkey or rotisserie chicken work great in this recipe. You can also cook chicken breasts or thighs and then cut them up to use in this soup.
- While I like to top this soup with grated parmesan and fresh thyme leaves, you can use whatever toppings you like (or even set up a topping bar). Grated cheddar, croutons, chopped parsley, lemon juice or pesto would all be good.
- If cutting vegetables intimidates you, you can roughly chop the vegetables and then add them to the bowl of a food processor. Next, pulse the food processor until the vegetables are evenly diced.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Calories: 251kcal, Carbohydrates: 30Mr, Protein: 17Mr, Fat: 8Mr, Saturated fats: 3Mr, Polyunsaturated fats: 2Mr, Monounsaturated fats: 3Mr, Trans fats: 1Mr, Cholesterol: 25mg, Sodium: 139mg, Potassium: 635mg, Fiber: 3Mr, Sugar: 4Mr, Vitamin A: 2832yl, Vitamin C: 5mg, Calcium: 44mg, Iron: 2mg
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