This post may contain affiliate links. Read my disclosure policy. Hi there! This is Natalya from Momsdish. I like simple recipes that use a limited amount of ingredients. No-fuss meals mean eating homemade is accessible to everyone and every schedule. If you follow my blog, you know that I am a self-proclaimed soup lover! And, if you love creamy, steamy goodness as much as I do, you are in for a treat. Simply put, I am thrilled for you to try this soup. All you need is a batch of soft dinner rolls and dinner is made!
Chicken and Wild Rice Soup:
Chicken and wild rice soup is literally a comfy sweater in a bowl. We love warming up to a bowl of steamy soup on a cold day. This is also a great soup to make when you are meal-prepping for the week. Make a big batch and have it on hand when your days get a bit hectic. Bonus: This soup gets better as the flavors mellow so your leftovers will just get tastier as the week goes on! Packed with chicken, veggies, a wild rice blend (I love the Trader Joe’s bag or get a similar one here) and a dash of cream, this soup hits all the spots. What I love most about this dish is that I can whip it up all in one pot in under an hour. Hello, weeknight dinner rotation!
How to Make Chicken Wild Rice Soup:
How to Store Chicken and Rice Soup:
Refrigerating is your best bet. The soup will stay fresh for up to a week when stored in an airtight container. Know that the soup will thicken as it cools. This is perfectly normal! Once you reheat it, it will loosen up again.
Can I Freeze Chicken Wild Rice Soup?
I wouldn’t recommend freezing this soup. The cream will break up and separate as the soup freezes, making the reheating not so pretty.
How to Reheat Creamy Soups:
We recommend reheating only the portion you will use. Reheat on the Stove over low heat, stirring occasionally until hot and steaming and a safe 165˚F. Do not boil a creamy soup or it can separate. If you want the soup a little thinner, add a splash of water or chicken broth. To microwave, place in a microwave-safe container, partially cover and heat on high heat, stirring every 20-30 seconds until soup reaches your desired temperature (at least 165˚F on an instant-read thermometer).
More Delicious Soup Recipes:
Chicken Noodle Soup: A classic bowl of soup for a winter day or a pesky cold. Potato Soup: This is literally a loaded baked potato in soup form. So decadent and tasty. Taco Soup: Love tacos, but you’re living low-carb? This is the soup for you. Zuppa Toscana: Recreate this restaurant classic at home Cabbage Soup: I wouldn’t be Ukrainian if I didn’t suggest a cabbage soup. Healthy and hearty, this soup never disappoints. Minestrone Soup: A copycat recipe of Olive Garden’s famous soup.
title: “Chicken And Wild Rice Soup” ShowToc: true date: “2024-09-20” author: “Bessie Hollister”
Be sure to try my Sausage Gnocchi Soup next!
Chicken and Wild Rice Soup
Nothing beats a cozy bowl of this creamy Chicken and Wild Rice Soup! It’s super flavorful and pretty hard to stop eating. Those tender vegetables paired with homemade seasoned broth, juicy chicken, and savory wild rice is just perfect. My biggest pro tip is to cook the rice separately so that it doesn’t absorb all of the broth, otherwise it soaks it up like a sponge and continues to do so during storage. Be sure to check out ALL of my pro tips below so that you nail this recipe! I can’t wait for you to taste it!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Cook wild rice in chicken broth according to package instructions, set aside. Season and sear the chicken to develop a light golden crust on the outside. Let rest for 10 minutes, then dice or shred. Deglaze the pot with white wine and reduce by half.
Soften onions, carrots, and celery in butter. Add garlic, soy sauce, hot sauce, and seasonings and stir to combine. Add the flour and cook for 2 minutes. Add the chicken broth in small splashes and stir to combine. Add the heavy cream in the same manner, followed by 1/2 chicken bouillon cube. Bring to a boil, then reduce to a simmer.
Add the chicken back and simmer gently for 15 minutes. Add the spinach and let it wilt.
Add the cooked rice to the soup pot if leftovers are not anticipated. Otherwise, spoon rice into serving bowls and ladle the soup on top. Store leftover rice and soup in separate containers. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes fairly well, be sure to freeze the rice and soup in separate containers.
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Tried This Recipe?
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Rice Cooker: Makes cooking rice a snap! I cook mine in a Dutch oven with a tight fitting lid. 4.5 quart Dutch oven– This is a great size for this recipe. Food Storage Containers– These are what I use to freeze soup, they are leak proof, microwave safe, stackable, and BPA free. Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the stew throughout this recipe. Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Pinch Bowls– For measuring out seasonings ahead of time. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Better Than Bouillon– This is what I always use for broth and bouillon.
