Chicken & Wild Rice Soup

Bowl of chicken and wild rice soup with saltine crackers.

This post is going to be short and sweet because I am in bed battling the flu. Both my toddler son and I picked up the nasty cold. We are recovering well, though. I truly appreciate all of my family and friends who have reached out. I especially thank my husband, who has taken on the role of “nurse” and has been a rockstar this week. 

Even though I should be taking it easy, I can’t help but get in the kitchen. There’s something both satisfying and healing about cooking a home-cooked meal, especially a healthy one like this Chicken & Wild Rice Soup! Plus, it makes me feel a little productive when sickness slows me down from other to-do’s. 

This soup is earthy, healthy, and soul-warming. 

This recipe is simple and includes a great combo of fresh ingredients and a few short-cuts to lessen the time it takes to make soup traditionally. 

Be sure to Pin this for a cold day! 

Mise En Place 

  • Cooked Chicken– This is one of those short cuts that is helpful when you’re low energy or in a hurry. My local grocery sells already pulled rotisserie chicken in the deli. 
  • Uncooked Wild Rice
  • Chicken Broth– You may opt for vegetable broth if preferred.
  • Carrots- Peeled and diced
  • Celery- diced
  • Onion- Preferably a sweet onion like Vidalia 
  • Fresh thyme- may substitute with ground dried thyme
  • Ground Coriander – This seed is from the cilantro herb and is full of antioxidants: https://www.healthline.com/nutrition/coriander-benefits#2.-Rich-in-immune-boosting-antioxidants 
  • Bay leaf
  • Minced Garlic
  • Unsalted butter
  • Whole Milk- This gives the soup a slight creaminess without making it too heavy. Some recipes call for heavy cream and/or flour. I prefer using whole milk. 
  • Salt and Pepper 
  • Fresh Parsley– for garnish (optional)

Here’s the recipe to my homemade Chicken & Wild Rice Soup…

Chicken & Wild Rice Soup

Chicken & Wild Rice Soup is hearty and satisfying soup that is perfect for a cold day! This simple recipe includes fresh vegetables and herbs. To cut down on cooking time, already cooked and pulled rotisserie chicken is used. Enjoy!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6


  • 4 Tablespoons Unsalted butter
  • 2 Carrots peeled and diced
  • 2 Celery stalks diced
  • 1 Small Onion diced
  • 1-2 cloves garlic
  • 1 Cup Wild Rice Blend uncooked
  • 1 pound cooked chicken diced or shredded
  • 1/2 teaspoon Ground Coriander Seed
  • 1 teaspoon Thyme fresh, lightly chopped
  • 1 Bay Leaf
  • 8 Cups chicken broth
  • salt and pepper (to taste)


  • In a dutch oven or large pot, melt butter over medium heat. Saute onions, celery, and carrots until softened for about 5-6 minutes. Stir frequently to prevent browning. Season lightly with salt and pepper.
  • Stir in garlic, bay leaf, coriander, and thyme. Continue to cook 1-2 minutes until garlic is fragrant.
  • Stir in uncooked wild rice and cooked chicken. Cook an additional 1-2 minutes, stirring frequently.
  • Add broth to the mixture. When soup begins to boil, lower heat and allow to simmer uncovered for at least 20 minutes or until the rice is soft.
  • When rice is cooked through, remove bay leaf from soup. Stir the milk into the soup and allow to simmer an additional 2-3 minutes. If desired, add additional salt and pepper to taste.
  • Serve soup warm with crackers or bread. Garnish with fresh parsley.


* Wild rice cook times may vary depending on the brand and/or rice blend.
* Whole cow's milk was used for this recipe. You may sub for 2% or low fat if desired. For a creamier texture, you can use heavy cream but it may take longer for the soup to warm through at the end. 
*Soup keeps well for 2-3 days in the fridge. Be sure to use an air tight container. 
Keyword chicken, soup