Whip up comfort in a bowl with a family favorite recipe for Chicken Wild Rice Soup that’s loaded with veggies and garlic.
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It doesn’t get much more comforting than a big ol’ bowl of healthy chicken soup. This recipe goes back to the basics for a flavor-packed combination of veggies, garlic, wild rice and tender chicken.
I love topping off this soup with freshly grated Parmesan cheese. It lends subtle saltiness and melts into the hot soup, leading to cheesy rice and veggies in every single bite. Pop in a few springs of fresh thyme and comfort food has never tasted or looked better!
You can also make this soup dairy-free, too. My spin on the classic is broth-based, and you can easily swap the butter used to sauté the veggies with olive oil. There’s no heaviness from cream or milk to weigh down the vibrant freshness of 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 make use of leftovers. Both leftover cooked chicken or turkey works wonderfully in this recipe.
- Freezer-friendly. This soup will last in the freezer for up to 3 months.
- Little prep. After you’ve chopped your veggies, the hardest part about this soup is waiting while it simmers.
- Unsalted butter: You’ll use butter to cook your veggies in this recipe. However, you could also use olive oil.
- Onion, carrots and celery: These three chopped veggies (also known as mirepoix) will add lots of flavor—and veggie goodness.
- Minced garlic: I love garlic in soup. You can absolutely use your garlic press to mince the cloves or use frozen cubes of pre-minced garlic.
- Mushrooms: Chicken and mushrooms? Yes, please! Cremini mushrooms work particularly well in this recipe.
- Chicken broth: Low-sodium broth makes sure this healthy chicken wild rice soup doesn’t become too salty. You can also use turkey stock.
- Wild rice: Wild rice’s nutty flavor and chewier texture stand up well to soups and simmering.
- Cooked chicken or turkey: This recipe is the perfect use for your leftover rotisserie bird, Thanksgiving turkey or roast chicken.
See the recipe card for full information on ingredients and quantities.
- Make it turkey. Simply swap in diced or shredded turkey for the chicken. This recipe is a great way to make use of holiday leftovers.
- Go dairy-free. As I mentioned above, this can absolutely be dairy-free chicken wild rice soup. Simply swap out the butter for olive oil.
- Instead of mushrooms, use a different vegetable. If you’re feeding someone who isn’t a fan of mushrooms, you could cubed butternut squash or even frozen peas (just add the peas towards the end of cooking so they have time to thaw and warm, but don’t become mushy).
- Cook the vegetables. To a large, heavy-bottomed pot, add the butter and chopped onion, carrots and celery. Cook until the vegetables are softened, then add the garlic and mushrooms and cook for an additional couple of minutes.
- Add the broth. Pour the chicken broth into the pot, then bring to a boil.
- Add the rice and simmer. 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’ll want to use a large pot with a lid for this recipe. A Dutch oven is perfect, since its heavy bottom and heat retention ensure the vegetables and rice cook properly. However, you could use a stockpot if that’s all you have on hand.
- Chicken or Turkey: Leftover turkey or rotisserie chicken both work great in this recipe. You can also cook chicken breasts or thighs and then chop them up for use in this soup.
- Toppings Galore: While I love to top this soup with grated Parmesan and fresh thyme leaves, you could use any toppings you like (or even set out a toppings bar). Grated cheddar, croutons, chopped parsley, lemon juice or pesto would all be nice.
- Easily Diced Vegetables: If dicing vegetables intimidates you, you can roughly chop the veggies and then add them to the bowl of a food processor. Then, pulse the food processor until the veggies are evenly diced.
This soup will keep in the fridge (stored in an airtight container) for 3 to 5 days.
You can also stash 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 refrigerator (overnight works!) before reheating.
Frequently Asked Questions
You’ll want to select a heartier, chewier rice to avoid rice getting soggy in a soup. Wild rice is perfect for this.
This depends on the rice. My Chicken Wild Rice Soup uses wild rice, which doesn’t have to be rinsed.
Chicken soup is relatively low in calories and can contain healthy protein, carbohydrates, nutrients and fiber (if it has veggies in it!). However, you should always consult a registered dietician, doctor or other nutrition professional if you have specific dietary concerns.
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Ingredients
- 1 Tablespoon unsalted butter
- 1 1/2 cups diced yellow onions
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 1 Tablespoon minced garlic
- 1 cup quartered mushrooms
- 8 cups low sodium chicken broth or turkey stock
- 1 cup wild rice
- 3 cups chopped cooked turkey or chicken (See Kelly’s Note)
Instructions
- In a large heavy-bottomed stock pot or Dutch oven set over medium heat, add the butter, onions, carrots and celery. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add the garlic and mushrooms and cook an additional 2 minutes.
- Add the chicken broth and bring the mixture to a boil.
- Stir in the wild rice, then reduce the soup to a simmer. Cover and simmer until the wild rice is tender, about 40 minutes.
- Stir in the chopped turkey then taste and season the soup with salt and pepper.
Kelly’s Notes
- Leftover turkey or rotisserie chicken both work great in this recipe. You can also cook chicken breasts or thighs and then chop them up for use in this soup.
- While I love to top this soup with grated Parmesan and fresh thyme leaves, you could use any toppings you like (or even set out a toppings bar). Grated cheddar, croutons, chopped parsley, lemon juice or pesto would all be nice.
- If dicing vegetables intimidates you, you can roughly chop the veggies and then add them to the bowl of a food processor. Then, pulse the food processor until the veggies are evenly diced.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Excellent soup! I doubled the broth, meat and rice amounts and cooked it in my Instant Pot. I used the Sauté feature to cook the veggies. Then I cooked the rest of the soup for 30 minutes on High Pressure. Came out so tasty!
Awesome! I’m so glad you enjoyed the recipe, Kathie!
Made this with leftover turkey and it was fantastic! Definitely a keeper.
Awesome! I’m so thrilled you enjoyed the recipe, Nina!