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This chicken and wild rice soup is a healthy, and filling meal that is perfect for a winter day. It’s also dairy-free, so it’s great for those who are lactose intolerant or following a dairy-free diet. Wild rice adds a nutty flavor and chewy texture to the soup, while the mushrooms and carrots add some sweetness. The best part about this soup is that it only takes one pot to make! This means less clean up for you, and more time to enjoy your meal.
My one-pot chicken and wild rice soup is the quintessential comfort food for a chilly day. This recipe does not use any cream; instead, it relies relying on beans to help thicken the soup. This makes it a healthier option than some other soups out there. The chicken breasts are a lean source of protein, and the mushrooms, carrots, celery, and onions add a wealth of vitamins and minerals. The wild rice provides complex carbohydrates and fiber.
It’s a complete meal you can feel good eating and making for family and friends. Try another hearty chicken soup like my chunky vegetable chicken soup recipe!
why you’ll love this chicken wild rice soup with no cream
- Hearty without weighing you down. It’s one thing to feel full, and it’s another to feel FULL, you know, that feeling where you can’t move an inch. This soup is hearty and filling, but won’t have you feeling like a sloth afterward.
- The perfect balance of flavors. There’s something in this soup for everyone. The chicken is tender and juicy, the vegetables are fresh and sweet, and the wild rice has a nutty flavor that ties it all together.
- A one-pot meal. This soup is easy to make, and only dirty’s one pot, making it perfect for weeknights when you don’t feel like arguing with the kids to clean up!
- Great for meal prep! This soup can easily be made ahead of time and refrigerated for up to four days. It also freezes well, so you can make a big batch and have it on hand for those nights when you just don’t feel like cooking.
Ingredients to make chicken wild rice soup
- Chicken: I use chicken breast for this recipe, but you could also use boneless skinless chicken thighs.
- Wild Rice: You could also use brown rice, but I think wild rice has a better flavor and texture.
- Mushrooms: I like to use sliced button mushrooms, but feel free to use whatever type of mushroom you like.
- Carrots: Adds a natural sweetness to the soup.
- Celery: This is a classic soup vegetable for a reason, it adds a great flavor.
- Onion: I like to use yellow onions in this recipe, but you could also use white or red onions.
- Beans: You won’t actually see any beans floating around in this soup! Instead, you’ll be making a puree to help thicken the soup without the use of cream.
- Chicken stock or broth: If you break down a whole chicken and use the bones to make broth for your soup, you can save some serious cash! If not, store-bought chicken broth will work just fine.
- Seasonings: Fresh thyme is going to be the star seasoning in this soup, but I also like to use a little bit of salt and pepper.
How to make chicken wild rice soup
- In a large dutch oven, heat olive oil over and add the onion, carrots, celery, mushrooms and thyme. Cook, stirring occasionally until the vegetables have softened and the mushrooms are no longer giving off moisture.
- Add rice and toast, until it smells nutty.
- Add chicken stock and chicken breast and bring to a boil. Reduce heat, then cover and cook. Remove chicken from the pot and place it on a cutting board. Shred with two forks.
- Continue cooking the soup, until the rice is tender. Return the shredded chicken back to the soup and stir to combine.
- Add pureed white bean mixture to the pot.
- Season to taste and serve.
Tips for making chicken mushroom rice soup
- Don’t skip toasting the rice. Letting the rice toast for 1-2 minutes before adding the cooking liquid may seem like an insignificant step in this recipe, but it adds a great deal of flavor!
- Keep in mind the soup will thicken the next day. The rice will continue to absorb more broth and make the soup thicker as it sits. Just add some water or broth before heating through, and it will loosen it up a bit.
- Cook your chicken directly in the soup. This helps to keep the chicken moist and juicy and adds additional flavor to the soup.
- Cut your veggies into uniform pieces. When it comes to the carrots, celery, and onions, it’s best to cut them into bite-sized pieces, so they cook evenly.
popular substitutions & additions
- Use milk or cream instead of beans. Traditionally, heavy cream is added to chicken and mushroom soup, so feel free to skip the beans and go with any milk or cream.
- Switch up the beans. I love using white beans in this recipe to add creaminess, but chickpeas would have the same desired effect if that is what you happen to have on hand.
- Change out the rice. Wild rice has a distinctive and delicious nutty flavor, but it may be more expensive and hard to find. Feel free to use other rice, but I would recommend using ½ cup or ¾ cup since other types of rice will absorb more liquid as compared to wild rice.
- Use a rotisserie chicken. You can easily shred a rotisserie chicken and add it to this soup. This will save you some time on cooking the chicken, but make sure to still cook the rice in the broth as directed.
- Add some green stuff. Frozen chopped kale or spinach would be a great way to sneak in some extra greens. Just add it in towards the end of cooking, with the bean mixture.
What to Serve with chicken wild rice soup
- Veggie Avocado Sandwich
- Grilled Mozzarella Sandwich
- Chicken Caprese Pesto Panini
- Garlic Bread
- Herb Skillet Dinner Rolls
- Garlic Knots
- Homemade Pita Bread
how to store & reheat wild rice soup
Make sure to let the soup cool to room temperature before transferring to an air-tight container and storing it in the refrigerator. When reheating, slowly heat the soup on the stove over low heat until warmed through. You may need to add additional liquid if the soup has thickened too much.
how long will chicken wild rice soup last in the fridge?
When stored properly in an airtight container, this soup will last for up to four days in the refrigerator.
If you wish to freeze this for later use, cool the soup to room temperature, then pack it into freezer-safe containers, leaving about an inch at the top of each container for expansion in the freezer. Close tightly and freeze for up to 3 months. To use from frozen, defrost the container overnight in the fridge. When ready to serve, place contents in a large pot and bring up to a boil before serving.
Frequently asked questions
Since we are toasting the rice before adding it to the soup, you do not want to rinse it. It’s always a good idea to visually inspect your rice, like you do dried beans, to make sure you don’t see any small stones or debris.
The best way to make wild rice less chewy is to cook it longer. Wild rice takes longer to cook than other types of rice, so be patient and let it simmer until it’s tender.
Yes, it’s possible to overcook wild rice. If you do, it will become mushy. To avoid this, make sure to check the rice frequently after the 30-minute mark.
One pot chicken and wild rice soup is a delicious, easy recipe that can be tailored to your liking. You can substitute the ingredients or add in your favorite vegetables. This soup is hearty, filling, and packed with flavor, and healthy! I hope you enjoy it as much as we do! Let me know if you try it!
More soup recipes:
- Healthy Black Bean Chili
- Zucchini Orzo Soup
- Sweet Potato Soup
- Tomato Lentil Soup
- Acorn Squash Soup
- Vegetable beef soup
- Red Lentil Chicken Soup
- Pumpkin Soup
- Carrot Ginger Soup
- Spinach Tortellini Soup
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Chicken Wild Rice Soup
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery ribs diced
- 16 ounces Sliced mushrooms
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 cup wild rice uncooked
- 4 cups Chicken stock/broth
- 1 pound boneless skinless chicken breasts
- 1 can white beans rinsed and drained
- In a large dutch oven, heat olive oil over medium-high heat and add the onion, carrots, celery, mushrooms and thyme. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, for 8 to10 minutes, or until the vegetables have softened and the mushrooms are no longer giving off moisture.
- Add rice and toast for 1 to 2 minutes, or until it smells nutty. Add chicken stock and chicken breast and bring to a boil. Season with the remaining salt and pepper. Reduce heat to a simmer, then cover and cook for 30 minutes. Remove chicken from the pot and place on a cutting board. Shred with two forks.
- Continue cooking the soup for 15 minutes more, until the rice is tender. Return the shredded chicken back to the soup and stir to combine.
- Add 1 cup water and white beans to a high-speed blender and process until smooth. Add bean mixture to the pot and cook for 5 minutes, then season to taste and serve.
To freeze soup
- If you wish to freeze this for a later use, cool the soup to room temperature, then pack into freezer-safe containers, leaving about an inch at the top of each container for expansion in the freezer. Close tightly and freeze for up to 3 months. To use from frozen, defrost the container overnight in the fridge. When ready to serve, place contents in a large pot and bring up to a boil before serving.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.