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Chicken and Wild Rice Soup

September 21, 2020 By Dawn 8 Comments

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Chicken and Wild Rice Soup a simple soup to warm you up during the cold weather months. The soup is filled with carrots, celery, potatoes, wild rice, and white rice.

Looking down at two bowls of chicken and rice soup with crackers and spoons on the table.

Soups don’t have to be complicated, sometimes the simplest ideas come together to make the best soups.

There are times when making soup I like to throw in a little of this and a little of that or whatever I have available at the time. The key to doing this is tasting along the way and adjusting or adding seasonings or ingredients to make the best tasting soup.

Side angle view of two bowls of chicken and rice soup.

I am looking forward to cooler weather for making all the comfort foods on my list.

Helpful Tips:

  • Cook the white rice and wild rice before adding them to the soup. If you cook the two kinds of rice in the soup they will soak up all your broth.
  • Sautee the onion, celery, potatoes, and carrots before adding the broth. This will add flavor to the soup and ensure that the vegetables will cook thoroughly.
  • Season the soup with salt and pepper once all the ingredients are added. This will help with having the correct amount of seasoning.
  • The soup will last 3 to 4 days when store in an airtight container in the refrigerator.
  • To reheat the soup simply heat the desired amount in the microwave using a microwave-safe bowl. It also can be heated up on the stove. Add the desired amount of soup to a small kettle and heat to the desired temperature.

Looking down at a bowl of chicken wild rice soup with a spoon and crackers on the side.

Steps for making Chicken and Wild Rice Soup

Step one

Cook the long-grain rice and wild rice in separate saucepans using the direction on the bag.


Step two

While cooking the soup add the olive oil to a large Dutch oven, heat over medium heat. Add the onions, celery, potatoes, and carrots. Saute the vegetables for about 12  to 15 minutes or until they start to get tender.

Step three

Once the vegetables are tender add the chicken broth, white rice, wild rice, and bay leaves. Season with salt and pepper to taste.

Chicken wild rice soup in a Dutch oven.

Step four

Bring the soup to a boil, once it boils turn down to medium-low and continue to cook until vegetables are tender about 20 to 30 minutes.

If you love soup, check out these recipes:

  • Chicken Tortellini  Soup
  • Cheeseburger Soup
  • Italian Meatball Soup

Side angle view of a bow of chicken wild rice soup.

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Pinterest picture of chicken and wild rice soup.

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup a simple soup to warm you up during the cold weather months. The soup is filled with carrots, celery, potatoes, wild rice, and white rice.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Chicken and wild rice soup, chicken and rice soup
Prep Time: 26 minutes
Cook Time: 45 minutes
Servings: 6 servings
Calories: 491kcal
Author: Dawn

Ingredients

  • 8 cups chicken broth
  • 2 cups cooked chicken breast cut into bite-size pieces
  • 2 stalks celery chopped
  • 1 medium onion chopped
  • 2 medium potatoes cut into cubes
  • 3/4 cup carrots sliced
  • 2 tablespoons olive oil
  • 1 1/2 cup cooked long-grain rice
  • 1 cup cooked wild rice
  • 2 bay leaves
  • Salt and pepper to taste

Instructions

  • Cook the long-grain rice and wild rice according to the directions on the bags. Use the guidelines for the amount of rice to cook
  • While the rice is cooking add the olive oil to a large Dutch oven and heat over medium heat. Add the celery, onion, potatoes, and carrots. Saute for about 12 to 15 minutes or until they are starting to get tender.
  • Once the vegetables are starting to get tender, add the chicken broth, cooked long-grain rice, wild rice, and bay leaves. Season with salt and pepper to taste.
  • Bring to a boil, once the soup is boiling turn down to medium-low, and continue to cook until the vegetables are tender about 20 to 30 minutes. Serve.

Notes

  1. You can use leftover rice for this recipe.
  2. Saute the vegetables before adding the broth. This will bring out the flavor of the vegetables and help to ensure that they are tender when the soup is done.
  3. The soup can be stored in the refrigerator in an airtight container for 3 to 4 days.
  4. To reheat use the microwave or heat on the stove.
 
 
 
 
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 491kcal | Carbohydrates: 72.5g | Protein: 29.9g | Fat: 8.9g | Saturated Fat: 1.8g | Cholesterol: 36mg | Sodium: 226mg | Potassium: 626mg | Fiber: 4.8g | Sugar: 3.1g | Calcium: 42mg | Iron: 3mg

This recipe was originally published on November 28, 2013. It has been updated with new content and pictures on September 21, 2020.

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Filed Under: Soup

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Reader Interactions

Comments

  1. Joanne

    November 28, 2013 at 12:17 pm

    I’ve been in the comfort zone in terms of soup lately and this looks perfect!

    Reply
  2. Karen @ Baking In A Tornado

    November 29, 2013 at 3:27 pm

    There’s nothing better, on a cold winter day, than a bowl of hot soup for dinner. This one looks great, and I love recipes that don’t take a lot of time and energy to put together.

    Reply
  3. Liz Berg

    November 30, 2013 at 12:04 am

    I love wild rice soup! This would be excellent with leftover turkey!

    Reply
  4. Kitchen Riffs

    December 1, 2013 at 5:39 pm

    Great looking soup! I make it all the time, but rarely with wild rice. Gotta try this – thanks.

    Reply
  5. angiesrecipes

    September 21, 2020 at 11:13 pm

    Very comforting, delicious and healthy…perfect for soup season, Dawn.

    Reply
  6. John / Kitchen Riffs

    September 22, 2020 at 6:00 pm

    So good! Just roasted a chicken this week. Know what I’m doing with the leftovers. 🙂

    Reply
  7. Dennis Yannakos

    September 23, 2020 at 3:38 am

    5 stars
    I can’t wait to try this on a nice cold day! Thank you for sharing!

    Reply
  8. David @ Spiced

    September 23, 2020 at 6:27 am

    5 stars
    Chicken + wild rice was always my favorite canned soup growing up. Of course, homemade soup is WAY better than the canned stuff. This sounds delicious, and I’m thinking a big batch of this soup would make for excellent lunches next week. Yum!

    Reply

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Dawn

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My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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