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Chicken and Wild Rice Soup Recipe

The wild rice gives the soup a pleasantly chewy texture, while the chicken adds protein and makes the soup filling. Carrots, celery, and onion provide a classic vegetable base, and herbs such as thyme and parsley bring everything together.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dinner, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts or thighs
  • 1 cup wild rice or wild rice blend
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon dried parsley
  • 1 cup water if needed
  • 2 tablespoons fresh parsley
  • 1 tablespoon lemon juice optional

Method
 

  1. Prepare and dice the vegetables and rinse the wild rice.
  2. Heat olive oil in a large pot and sauté onion, carrots, and celery for 5–7 minutes.
  3. Add garlic and cook for about 30–60 seconds.
  4. Add chicken, broth, thyme, parsley, pepper, salt, and bay leaf.
  5. Bring to a gentle boil and add the wild rice.
  6. Reduce heat and simmer until the rice is tender and chicken is fully cooked.
  7. Remove the chicken, shred or chop it, and return it to the pot.
  8. Adjust the consistency with additional broth or water if needed.
  9. Remove the bay leaf and stir in fresh parsley and optional lemon juice.
  10. Serve warm with your favorite bread or side dish.