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+ servings
2 bowls of soup garnished with fresh parsley.
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5 from 77 votes

Chicken Wild Rice Soup

Chicken wild rice soup with fresh mushrooms, carrots, celery, onions & thyme makes for a delicious meal and is perfect for meal-prep. Plus, it's dairy-free!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
0 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 315kcal
Author Yumna Jawad


  • 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.


Tip: To get more bang for your buck, try your hand at cutting a whole chicken and using the different parts in varying meals, plus the bones for homemade chicken stock!


Calories: 315kcal | Carbohydrates: 32g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 726mg | Potassium: 907mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3492IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 2mg