Chicken and Wild Rice Soup
This chicken and rice soup is a tried-and-true recipe crafted with tender, juicy chicken thighs, perfectly cooked wild rice, and hearty vegetables, all nestled in a rich, creamy broth. As someone who’s spent years perfecting comforting, wholesome meals, I can assure you this one hits all the right notes. Made in a single pot for maximum ease, it’s the ultimate cozy dish to warm you up on chilly fall and winter days. Whether you’re feeding a crowd or meal-prepping for the week, this soup delivers on flavor, nutrition, and simplicity you can trust.
Creamy Chicken and Rice Soup Recipe
A twist on chicken and vegetable soup, this chicken and wild rice soup is the ultimate hearty meal! Loaded with protein, veggies, and carbs, it’s my go-to when I need a delicious option that will fill me up and keep me warm. It doesn’t hurt that it’s so tasty that my kids don’t realize it’s full of nutrients, either.
Even better, all the ingredients combine and cook in a single pot, keeping prep time minimal and cleanup super easy. From start to finish, I can have a complete meal ready to eat in just over 30 minutes! Plus, leftovers store and reheat well. So, I can cook once, and enjoy homemade meals for several days.
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Chicken and Rice Soup Ingredients and Notes
- Chicken - I recommend using boneless, skinless chicken thighs as they’re juicier and have more flavor. However, chicken breasts can be used, if preferred.
- Seasonings - Sea salt, black pepper, paprika, and Italian seasoning create an incredible savory flavor. Then, I like to add a dash of cayenne pepper for a touch of heat, but it’s totally optional if you aren't a fan of spice.
- Oil - I prefer the strong flavor of olive oil for this recipe, but avocado oil will also work.
- Veggies - Carrots, celery, white onion, mushrooms, and garlic add tons of savory flavor, texture, and nutrients.
- Arrowroot starch - This helps thicken the broth. If preferred, cornstarch will also work.
- Coconut aminos - Add a touch of savory, umami flavor for extra depth. If you don’t need to keep this soup gluten-free, soy sauce is a great substitute.
- Hot sauce - Adds an extra touch of heat for a well-rounded taste. Feel free to use as little or as much as you like!
- Broth - I used chicken broth, but any type will work. Use reduced-sodium broth to decrease the amount of salt in the dish.
- Coconut milk - This is key to creating a rich, creamy consistency. Make sure to use full-fat canned coconut milk, not liquid varieties.
- Wild rice blend - Used to bulk up the soup, providing a chewy texture and extra carbs to keep you full.
How to Make Chicken and Wild Rice Soup
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
Step 1: Brown the chicken. Season the chicken with salt and pepper. Then, add it to a large pot with olive oil, and cook on both sides until it’s browned and about 85% cooked through.
Step 2: Add the veggies. Add the carrots, celery, onion, mushrooms, garlic, paprika, cayenne pepper (if using), and Italian seasoning to the pot. Stir to combine, and cook until the veggies soften.
Step 3: Thicken and flavor. Sprinkle the arrowroot starch over the chicken and veggies, and stir to coat and combine. Add the coconut aminos and hot sauce, and stir again.
Step 4: Add the remaining ingredients. Pour the chicken broth, coconut milk, and wild rice into the pot, and gently stir to mix the rice into the liquid. Be sure to scrape along the bottom to stir up any browned bits from the pan!
Step 5: Simmer. Cover the pot, and simmer until the rice is cooked and fluffy. Stir occasionally to prevent it from sticking to the bottom.
Step 6: Serve. Portion the chicken and rice soup into bowls, top with freshly grated parmesan cheese, and enjoy!
Expert Tips
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit and is fully cooked.
- Simmer the soup longer if you prefer a thicker consistency. Or, stir in a cornstarch slurry.
- Taste the soup as you go, and adjust the seasonings to taste.
- Use brown rice or white rice if preferred, adjusting the cooking time as needed.
Frequently Asked Questions
Once completely cool, you can transfer leftover soup to an airtight container, and store it in the fridge for up to one week. Keep in mind that the rice will become gummier and soak up more broth the longer it sets. Add more broth before serving to loosen the soup back up.
Yes! You can freeze leftovers for up to 3 months. Thaw in the fridge overnight, and reheat in the microwave or in a pot over medium heat, adding more broth as needed.
You can easily serve this recipe on its own as a complete meal. However, it’s also great with a mandarin orange salad, Brussels sprouts Caesar salad, or a side of bread.
For more cozy soup recipes, check out my:
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Recipe
Chicken and Rice Soup Recipe
Equipment
Ingredients
- 1 ½ lb chicken thigh - cut into bite-sized pieces, you can also use chicken breast if desired
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- 2 tablespoon olive oil
- 3 carrots - diced
- 3 stalks celery - diced
- 1 large white onion diced
- 8 oz mushrooms - washed and sliced
- 3 cloves garlic - minced
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper - optional, for heat
- 1 teaspoon Italian seasoning
- 1 tablespoon arrowroot starch - or corn starch
- 1 tablespoon coconut aminos - or soy sauce
- ½ tablespoon hot sauce
- 6 cups chicken broth - low-sodium
- ½ cup coconut milk - full fat
- 1 cup wild rice blend - uncooked
- Parmesan cheese - to garnish, optional
Instructions
- Season the chicken with the salt and pepper then add to a large pot with the olive oil. Heat the pot over medium heat until the chicken is browned on all sides and about 85% cooked through.1 ½ lb chicken thigh, ½ teaspoon sea salt, ⅛ teaspoon black pepper, 2 tablespoon olive oil
- Add the carrots, celery, onion, mushrooms, garlic, paprika, cayenne pepper (if using), and Italian seasonings to the pot and stir to combine. Allow the veggies to cook for about 5 minutes until soft.3 carrots, 3 stalks celery, 1 large white onion diced, 8 oz mushrooms, 3 cloves garlic, ½ teaspoon paprika, ½ teaspoon cayenne pepper, 1 teaspoon Italian seasoning
- Sprinkle the arrowroot starch over the chicken and veggies and stir to coat. Add the coconut aminos and hot sauce and stir again to combine.1 tablespoon arrowroot starch, 1 tablespoon coconut aminos, ½ tablespoon hot sauce
- Pour the chicken broth, coconut milk, and wild rice blend into the pot and gently stir to mix the rice into the liquid. Be sure to scrape along the bottom of the pot to stir up anything that may be sticking.6 cups chicken broth, ½ cup coconut milk, 1 cup wild rice blend
- Place the lid on the pot and allow the soup to simmer for 15 - 20 minutes until the rice is cooked. Stir occasionally to prevent the rice from sticking to the bottom. The soup will continue to thicken up as it cooks.
- Serve the soup in bowls with freshly grated parmesan cheese on top, if desired, and enjoy!Parmesan cheese
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