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There’s something magical about a pot of Chicken Wild Rice Soup simmering on the stove as snow piles up outside the window. As a Midwest girl born and raised, I’ve learned that when the temperature drops, this creamy, hearty soup becomes my go-to comfort food. The best part? Using rotisserie chicken means I can skip the prep work and get right to the good stuff – that rich, velvety broth and chewy wild rice that makes every spoonful feel like a hug.
This recipe reminds me of Sunday nights at my grandma’s house – she’d make a big batch to fuel us through the week (before we even called it “meal prep”). The way the wild rice soaks up all that savory goodness while keeping its nutty bite? Pure magic. It’s the kind of dish that warms you from the inside out, whether you’re battling a snowstorm or just craving some serious coziness.
Why You’ll Love This Chicken Wild Rice Soup
There’s a reason this soup has earned its reputation as a Minnesota classic – it’s creamy, comforting, and just downright delicious. Here’s why it’s become my cold-weather essential:
- Creamy dreaminess: That velvety broth (thank you, heavy cream) hugs every bite of tender wild rice and chicken.
- Shortcut-friendly: Rotisserie chicken means you’re 10 minutes from sautéing veggies instead of roasting poultry.
- Meal prep magic: It freezes beautifully – I stash batches for snowy weeknights when only cozy winter soup will do.
- Flavor that deepens: Like all great soups, it tastes even better the next day as the wild rice soaks up all that savory goodness.
Trust me, one spoonful of this hearty soup, and you’ll understand why it’s been warming bellies for generations.
Ingredients for Chicken Wild Rice Soup
Gathering everything for this cozy soup is as easy as pie – and just as comforting. Here’s what you’ll need to make magic happen in your pot:
- The hearty base:
- 2 cups cooked rotisserie chicken, shredded (I use both white and dark meat for maximum flavor)
- 1 cup wild rice, uncooked (look for the real Minnesota stuff if you can find it!)
- 4 cups chicken broth (or stock for extra richness)
- The creamy magic:
- 1 cup heavy cream
- 2 tablespoons butter (salted or unsalted both work)
- The aromatic veggies:
- 1 medium onion, diced (yellow or white works best)
- 2 carrots, diced (no need to peel if they’re scrubbed well!)
- 2 celery stalks, diced (leafy tops add bonus flavor)
- 3 cloves garlic, minced (more if you’re feeling bold)
- The flavor boosters:
- 1 teaspoon dried thyme (rub between fingers before adding to wake it up)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
Note for gluten-free friends: This soup is naturally gluten-free when using gluten-free broth—just double-check your chicken broth label if that’s a concern. The wild rice and everything else are already safe bets!
How to Make Chicken Wild Rice Soup
Making this creamy Chicken Wild Rice Soup is easier than you might think, and the reward is pure comfort in every bite. Follow these simple steps for a pot of soup that’ll make your kitchen smell amazing and your belly very happy.
- Start with the butter: Melt 2 tablespoons of butter in your favorite soup pot over medium heat. That “sizzle” sound when you add the veggies? Music to my ears.
- Sauté those aromatics: Toss in your diced onions, carrots, and celery. Give them a good stir to coat them in the butter – this is where the flavor foundation builds. You’ll know they’re ready when the onions turn translucent.
- Garlic time! Add the minced garlic and stir for about 30 seconds until fragrant. Don’t let it brown – nobody wants bitter garlic in their cozy winter soup.
- Add the star ingredients: Pour in your wild rice and chicken broth, then sprinkle in the thyme, salt, and pepper. This is when the magic starts to happen.
- The waiting game: Bring it to a boil, then reduce the heat to low. Let it simmer uncovered for about 45 minutes – stir occasionally to prevent sticking. The rice should be tender but still have that perfect chewy bite.
- Finish with cream & chicken: Stir in the heavy cream and shredded rotisserie chicken. Let it warm through for another 10 minutes (resist the urge to boil here – we want creamy, not curdled).
- Taste and adjust: Give it a try – maybe it needs another pinch of salt? A grind more pepper? This is your soup now – make it perfect for you.
Prepping the Vegetables
Good soup starts with good prep! I like my carrots, celery, and onion diced to about the same size – roughly the size of a pea. Uniform pieces mean everything cooks evenly. Toss them into your melted butter and sauté until they soften – about 5 minutes should do it. You’re not trying to brown them, just wake up their flavors. When the onions turn translucent and smell sweet, you’re golden.
Simmering the Soup
Once the broth and wild rice go in, the real transformation begins. Keep that heat low and steady – a gentle bubble is what you want for this hearty soup. High heat can make the broth evaporate too fast and your rice won’t cook properly. I set a timer for 45 minutes, but I’ll peek occasionally to stir and make sure nothing’s sticking to the bottom. The reward? Creamy, perfect wild rice that holds its texture while absorbing all that savory goodness.
Tips for Perfect Chicken Wild Rice Soup
After making this soup more times than I can count, I’ve picked up a few tricks that take it from good to “wow, can I get your recipe?” Here are my favorite shortcuts and tweaks:
- Rotisserie chicken is your BFF: Trust me, the pre-cooked stuff saves so much time. I always grab an extra bird on grocery day—leftovers make this soup a 30-minute miracle.
- Cream control: Want it richer? Add an extra splash of heavy cream. Lighter? Swap half with whole milk. Just don’t boil after adding—nothing ruins creamy soup faster than curdling.
- Freezer magic: This soup freezes beautifully for meal prep—portion it in freezer bags (lay flat to save space). Thaw overnight in the fridge, then reheat gently with a splash of broth to loosen it up.
- Spice it up: My secret? A pinch of nutmeg with the thyme—just enough to make people ask, “What’s that amazing flavor?” but not enough to name.
Serving Suggestions
This Chicken Wild Rice Soup is practically begging for a hunk of crusty bread to soak up every last drop of that creamy broth. On lighter days? A crisp green salad with apple slices keeps things fresh. And here’s my meal planning hack—double the batch! The leftovers taste even better tomorrow, making those rushed weeknight dinners a breeze.
Nutritional Information
Just a friendly reminder – nutrition facts can vary depending on your exact ingredients and portion sizes. But for a general idea, here’s what you’re looking at per hearty bowl of this cozy soup (based on my standard recipe): about 320 calories, 18g of protein, and 3g of fiber from that wonderful wild rice. Not too shabby for something that tastes this indulgent! If you’re tracking specifics like sodium or carbs, adjust your broth or cream amounts accordingly – cooking should always work for your needs.
Common Questions About Chicken Wild Rice Soup
Over the years, I’ve gotten all sorts of questions about my Chicken Wild Rice Soup—especially when friends beg me to bring it to potlucks. Here are the ones that come up most often (along with my honest answers from making this Minnesota classic dozens of times):
Can I use brown rice instead of wild rice?
Technically? Yes. Should you? Well… Wild rice has a nutty flavor and chewy bite that makes this soup special—brown rice will give you a softer texture and milder taste. If you’re in a pinch, go for it, but reduce the simmer time to about 30 minutes (brown rice cooks faster). My grandma would say, “It’s still soup, just not our soup.”
How long does Chicken Wild Rice Soup keep?
This cozy winter soup is practically made for leftovers! In the fridge, it stays perfect for 3 days—just stir in a splash of broth when reheating if it thickens up. For freezer meal prep, portion it in airtight containers (leave an inch of space). Frozen, it keeps for 3 months. Thaw overnight in the fridge, then warm gently on the stove—your future self will thank you on that first snowy evening!
Is this soup gluten-free?
Good news! This hearty soup is naturally gluten-free as long as you use gluten-free chicken broth (some brands add sneaky thickeners). Wild rice—despite its name—is actually a grass seed, not a grain, so it’s safe too. Just double-check your broth label if you’re sensitive, and you’re golden. I bring this version to my gluten-free friends all winter—it’s become our standing soup-date tradition!
Chicken Wild Rice Soup
A creamy, cozy Minnesota classic made with rotisserie chicken and wild rice, perfect for fall and winter meal prep.
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 1 hour 10 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cups cooked rotisserie chicken, shredded
- 1 cup wild rice, uncooked
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Cook until softened.
- Stir in wild rice, chicken broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 45 minutes, or until rice is tender.
- Add shredded chicken and heavy cream. Simmer for 10 more minutes.
- Adjust seasoning if needed and serve hot.
Notes
- Use leftover rotisserie chicken for quick prep.
- Store leftovers in the fridge for up to 3 days.
- Freeze for longer storage.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg