1. Can I freeze this soup?

Yes! This chicken and wild rice soup recipe freezes perfectly. Just remember to skip the cream before freezing. Add it after reheating for that smooth, velvety texture.

2. Can I use leftover chicken or turkey?

Absolutely. This recipe was made for leftovers. Shredded roast chicken or turkey blends seamlessly into the broth, soaking up all that creamy goodness. Just add it in at the end so it stays juicy and tender.

3. What goes well with chicken and wild rice soup?

This hearty soup is filling on its own, but it pairs wonderfully with: A slice of warm, crusty bread or buttery rolls A crisp salad with citrus vinaigrette Roasted root vegetables or sautéed greens These sides complement the creamy richness of the chicken and wild rice soup recipe without stealing the spotlight.

4. How do I make the soup even creamier?

If you’re a fan of rich, velvety soups, try one of these quick tricks: Swap half-and-half for heavy cream to boost the silkiness. Blend a small portion of the soup and stir it back in for natural thickness. Add a small knob of butter before serving for a glossy, smooth finish. Each method enhances the cozy texture without overpowering the other flavors.

Chicken and Wild Rice Soup Recipe – 5-Star Cozy Comfort You’ll Love

Description

A creamy, comforting chicken and wild rice soup recipe made with tender chicken, earthy wild rice, and aromatic herbs simmered in a rich, silky broth.

Ingredients

Scale

2 cups shredded cooked chicken

1 cup wild rice, uncooked

1 onion, diced

2 carrots, sliced

2 celery stalks, chopped

3 cloves garlic, minced

4 cups chicken broth

1 cup half-and-half or cream

2 tbsp butter

1/2 tsp cumin

1/4 tsp turmeric

1 tsp salt

1/2 tsp black pepper

1 bay leaf

1 tsp thyme (fresh or dried)

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Instructions

1. Melt butter in a large pot over medium heat.

2. Add onion, carrots, and celery; sauté until softened, about 5 minutes.

3. Stir in garlic, thyme, cumin, and turmeric; cook for 1 minute.

4. Add wild rice and chicken broth; bring to a boil.

5. Reduce heat and simmer for 35–40 minutes, until rice is tender.

6. Stir in shredded chicken and cream; simmer for 10 more minutes.

7. Season with salt and pepper; adjust thickness with broth if needed.

8. Serve hot with bread or herbs on top.

Notes

Store leftovers in the fridge for up to 4 days.

Freeze before adding cream for best texture.

Reheat gently over low heat, adding broth to thin if needed.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American-Moroccan Fusion

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 520mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 25g
Cholesterol: 65mg