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5 from 3 votes

Chicken Wild Rice Soup

Chicken wild rice soup is a heart blend of chicken, carrots, and celery in a creamy broth with fresh thyme and wild rice.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Soup
Cuisine: American
Servings: 6


  • 1 1/2 pounds boneless skinless chicken breasts
  • 10 cups low-sodium chicken stock
  • 6 sprigs thyme
  • 6 tablespoons butter
  • 3 medium carrots chopped
  • 3 large celery ribs chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 6 tablespoons all-purpose flour
  • 3/4 cup dry white wine
  • 1 cup wild rice rinsed
  • 1/2 cup heavy cream
  • salt and pepper to taste


  • Add the low sodium chicken stock, chicken breasts, and thyme to a stockpot and bring to a boil. Once boiling, reduce the heat to a simmer. Once the chicken is fully cooked (about 10-12 minutes) remove it and set aside. Once it's cool enough to handle chop it into bite-size pieces. Turn the heat to low on the chicken stock.
  • Heat a large pot or Dutch oven to medium heat and add the butter, onions, carrot, and celery. Saute for 8 minutes then add the garlic and cook until fragrant (about 2 minutes).
  • Add the flour to the pot and cook stirring constantly until no longer white (about 1 minute). Next, add the wine and with a wooden spoon scrape any brown bits off the bottom of the pot. Cook for 1 minute or until the alcohol smell has burned off.
  • Add the warm chicken stock to the pot and mix well to incorporate with the flour. Add the rice and bring to a boil. Once boiling, reduce the heat to a simmer.
  • Cook until the wild rice is tender (~45-50 minutes). Make sure to stir the rice frequently as it will have a tendency to stick to the bottom of the pot.
  • Once the rice is tender, add the cream and stir. Then add the chicken to the pot and simmer until the chicken is hot and the rice is perfect.
  • Remove and discard the thyme stems. Taste test the soup and season with salt and pepper and extra thyme leaves if desired. Enjoy!


  • Rotisserie chicken can be substituted.
  • Wild rice takes quite a long time to get tender.  Once the germs start breaking open the rice will be tender enough to eat.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave or on the stovetop.


Calories: 517kcal | Carbohydrates: 32.3g | Protein: 40.9g | Fat: 22.8g | Saturated Fat: 12.9g | Cholesterol: 145mg | Sodium: 272mg | Potassium: 503mg | Fiber: 3g | Sugar: 2.8g | Calcium: 57mg | Iron: 3mg