Whip up comfort in a bowl with a family favorite recipe for Chicken Wild Rice Soup that’s loaded with veggies and garlic.

Two bowls containing homemade Chicken Wild Rice Soup next to small bowls containing parmesan and fresh herbs

It doesn’t get much more comforting than a big ol’ bowl of chicken soup. This recipe goes back to the basics for a flavor-packed combination of veggies, garlic, wild rice and tender chicken.

Various sizes of bowl containing chopped mushrooms, onions, wild rice, sliced carrots, cubed chicken, butter and celery

How to Make Dairy-Free Chicken Wild Rice Soup

That’s right! 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!

A heavy stock pot containing mirepoix

Can You Make Wild Rice Soup with Leftover Turkey?

You bet! Simply swap in diced or shredded turkey for the chicken. This recipe is a great way to make use of holiday leftovers. I also speed up the prep time by turning to a store-bought rotisserie chicken.

A light blue stock pot with soup and a ladle

Toppings for Chicken Wild Rice Soup

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!

A top-down view of two bowl containing the best Chicken Wild Rice Soup
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Appetizer

Chicken Wild Rice Soup

Whip up comfort in a bowl with a family favorite recipe for Chicken Wild Rice Soup that's loaded with garlic and veggies.
5 from 1 vote
Two bowls containing homemade Chicken Wild Rice Soup next to small bowls containing parmesan and fresh herbs
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 6 servings

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 Note:

  • Leftover turkey or rotisserie chicken both work great in this recipe. You can also cook chicken breasts or thighs then chop them up for use in this soup. 
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Nutrition

Calories: 251kcal, Carbohydrates: 30g, Protein: 17g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 25mg, Sodium: 139mg, Potassium: 635mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2832IU, Vitamin C: 5mg, Calcium: 44mg, Iron: 2mg

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  1. 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!