Chicken Wild Rice Soup

chicken-wild-rice-soup

This cozy stovetop Chicken Wild Rice Soup is packed with healthy veggies and made creamy with a delicious roux. Make a large batch and enjoy it throughout the week!

chicken wild rice soup in a bowl

Soup All Week

Soup for days you say? That’s right! This classic chicken wild rice soup recipe will give you enough for days because boy does it serves 6. And you bet your bippy you can also easily double or triple this recipe.

  • Amazing Meal Prep: Chicken wild rice soup is an excellent meal prep idea because it will literally give you soup for days. This particular recipe serves 6 and you can easily double it and freeze for later!
  • Healthy: Our chicken wild rice soup recipe is made with lean shredded chicken, wild rice, and tons of veggies making it high in protein, fiber.
  • Made in No Time! In less than 45 minutes you can have dinner on the table!
ingredients for chicken wild rice soup ready to be mixed together

Chicken Wild Rice Soup Ingredients

This chicken wild rice soup is packed with simple, real ingredients that come together to make the most nourishing soup:

Meat

  • Boneless, skinless chicken breast
  • Chicken broth

Grains

  • Wild rice, of course!

Veggies

  • White onion
  • Carrots
  • Green pepper
  • Garlic cloves
  • Chopped kale

Spices and Seasonings

  • Worcestershire sauce
  • Fresh thyme sprigs
  • Salt and pepper
  • Olive oil
  • Make it creamy: Greek yogurt

Roux

  • Olive oil
  • White whole wheat flour
  • 2% milk
  • Garlic powder
  • Salt and pepper
ingredients for chicken wild rice soup in a stock pot with chicken broth

Easy Ingredient Swaps

Don’t fret if you don’t have everything this recipe calls for! You can make easy substitutions or swaps and still end up with a delicious soup. Some easy swaps you can make:

  • Greek yogurt –> Any kind will do! Or feel free to swap for sour cream
  • Chicken broth –> Vegetable broth or beef broth
  • Garlic cloves –> Granulated garlic powder will work
  • White onion –> Yellow onion or purple onion
  • Carrots –> Parsnips or another root vegetable
  • Green kale –> Another hearty green like purple kale or swiss chard
  • Any vegetables –> Got extra veg on hand? Feel free to add any of the following: mushrooms, zucchini, broccoli, etc.
broth being poured over chicken breasts and other ingredients for chicken wild rice soup

How to Make a Roux

No need to be intimidated by the roux in this soup! You’ll whip it up no problem while the rest of your soup cooks to perfection in these 5 easy steps:

  1. In a medium saucepan (separate from the soup), you’ll heat 1/4 cup olive oil over medium/high heat. 
  2. When the olive oil is fragrant, add flour to the saucepan and whisk the olive oil together with the flour until a paste forms. 
  3. Then, slowly whisk the milk into the mixture, stirring consistently until the milk thickens (this usually takes 4-6 minutes).
  4. Remove from heat and whisk the garlic powder, salt, and pepper into the roux. 
  5. You’ll add the roux into the soup at the very end. Voila!
roux being poured into chicken wild rice soup to make it creamy

How to Cook Wild Rice – 2 Ways!

We walk you through. the two easiest ways we like to cook wild rice HERE, and you can choose between:

  • Instant Pot wild rice
  • Stove top wild rice

Another method if you’re looking for quick and easy is to buy a packet of already cooked wild rice. Most major grocers carry it, and it truly does make this portion of the recipe easy peasy.

chicken wild rice soup in a stock pot

How to Store Wild Rice Soup

Refrigerator: Transfer the soup into a glass container and seal tightly. Refrigerate for up to 5 days.

How to Freeze Slow Chicken Wild Rice Soup: Let your soup cool completely before transferring into a freezer-safe gallon-size bag or Tupperware. Seal and then place in the freezer. Will last for up to 3 months. To reheat, let thaw on the counter and then transfer into a large pot on the stove or even reheat in your slow cooker.

chicken wild rice soup in a bowl ready to be enjoyed

chicken wild rice soup in a bowl

Chicken Wild Rice Soup

This cozy stovetop Chicken Wild Rice Soup is packed with healthy veggies and made creamy with a delicious roux. Make a large batch and enjoy it throughout the week!

Prep: 25 minutesCook: 45 minutesTotal: 1 hour 10 minutes

Fat 13 Carbs 26 Protein 28

Yield 68 1x

Ingredients

  • 1-lb. boneless, skinless chicken breast
  • 1 teaspoon salt, separated
  • 1/2 teaspoon ground pepper, separated
  • 2 tablespoons olive oil
  • 1 large white onion, minced
  • 1 large carrot, cut into half-moons (~1 cup chopped)
  • 1 large green pepper, diced
  • 2 large garlic cloves, minced
  • 810 sprigs fresh thyme, tied into a bundle
  • 4 cups chicken broth
  • 2 cups chopped kale
  • 3 cups cooked wild rice (~1.5 cups, uncooked)*
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup 2% Greek yogurt (any kind of Greek works)

Roux

  • 1/4 cup olive oil
  • 1/3 cup white whole wheat flour
  • 1.5 cups 2% milk
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

Instructions

  1. Begin by seasoning the chicken breasts with 1/8 teaspoon salt and 1/8 teaspoon pepper.
  2. Then, heat a large dutch oven or stockpot over medium/high heat. Add one tablespoon olive oil. 
  3. When the olive oil is fragrant, add the chicken breast to the pot. Sear the chicken breast for 2 minutes on each side. Remove from the pot (you don’t want the chicken to be fully cooked). 
  4. Add another tablespoon of olive oil to the pot and add the onion, carrot, and 1/4 teaspoon salt and sauté for 4-5 minutes. 
  5. Add the green pepper, garlic, and remaining salt and pepper to the pot and saute for another 3 minutes. 
  6. Finally, add chicken breast, fresh thyme bundle, and broth to the pot. Be sure the chicken breast is submerged in the broth. Bring to a boil. 
  7. Once the boiling, cover the pot and turn the heat to low, and let the soup simmer for 10 minutes. 
  8. While the soup is simmering, prepare the roux. In a separate medium saucepan, heat 1/4 cup olive oil over medium/high heat. 
  9. When the olive oil is fragrant add the flour to the saucepan and whisk the ingredients together until a paste forms. 
  10. Slowly whisk the milk into the mixture, stirring consistently until the milk thickens. This usually takes 4-6 minutes.
  11. Remove from heat and whisk the garlic powder, salt, and pepper into the roux. 
  12. Once the soup has simmered for 10 minutes, remove the chicken from the pot and shred the chicken. Set aside. 
  13. Place the kale, cooked wild rice, and Worcestershire sauce into the pot and stir until the kale wilts. 
  14. Then, add the Greek yogurt and the roux to the pot and mix until combined. 
  15. Add the shredded chicken to the soup, mix, bring to a simmer so all ingredients are warm. 
  16. Serve and enjoy! 

Nutrition Facts

Serving Size: 1/8 recipe Calories: 352 Sugar: 6 Sodium: 493 Fat: 13 Carbohydrates: 26 Fiber: 3 Protein: 28 Cholesterol: 47

Author: Linley RichterCategory: SoupMethod: Stove TopCuisine: American

Keywords: creamy chicken noodle soup

About Emily Richter

Emily spent the first 10 years of her career in marketing and advertising roles and started side-hustling with Fit Foodie Finds in Fall of 2015. She joined Team Fit Foodie full-time in the Spring of 2018. Em lives in Minneapolis with her husband and dog, and manages FFF business operations as well as all things sponsorships and brand collaborations.

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