Chicken Vegetable Wild Rice Soup

There was one particularly gray afternoon when I opened the fridge and found bits of chicken, a few lonely carrots, and a bag of wild rice I'd forgotten about. Instead of ordering takeout, I threw it all into a pot with whatever vegetables I had on hand. That soup ended up being better than anything I could have planned, and I've been making versions of it ever since.

I started making this soup on repeat during a stretch of cold weeks when my sister would stop by after work. We'd sit at the kitchen table with oversized bowls, dunking bread and catching up while the windows fogged over. It became our little routine, and now I can't make it without thinking of those conversations.

Ingredients

• Boneless, skinless chicken breasts (400 g, diced): They cook quickly and shred easily, but you could swap in thighs for richer flavor if you prefer dark meat.
• Carrots (2 medium, diced): They add natural sweetness and hold up well during the long simmer without turning mushy.
• Celery (2 stalks, diced): This is the backbone of the soup's savory base, and I never skip it even when I'm tempted.
• Onion (1 medium, chopped): Yellow or white both work, and they melt into the broth to create that warm, aromatic foundation.
• Garlic (2 cloves, minced): Fresh garlic makes all the difference here, adding a punch that dried just can't match.
• Parsnip (1 medium, diced, optional): It brings a subtle earthiness that plays beautifully with the wild rice, though you can leave it out if you don't have it.
• Green beans (1 cup, trimmed and cut): They add color and a slight snap, plus they're a great way to sneak in more vegetables.
• Wild rice (3/4 cup, rinsed): This is what makes the soup special, with its chewy texture and nutty taste that regular rice just doesn't have.
• Low-sodium chicken broth (8 cups): Using low-sodium lets you control the salt level, and homemade broth takes it to another level if you have time.
• Bay leaves (2): They add a subtle depth that you don't really notice until you forget them one time and realize something's missing.
• Dried thyme (1 teaspoon): It's warm and slightly floral, perfect for chicken soup without overpowering the other flavors.
• Dried oregano (1/2 teaspoon): Just a hint gives it a savory edge that rounds everything out.
• Black pepper (1/4 teaspoon): Freshly ground is best, and you can always add more at the table.
• Salt (1 teaspoon, or to taste): Start with less and adjust after the rice has absorbed some broth, since it concentrates as it cooks.
• Olive oil (2 tablespoons): For sauteing the vegetables and building flavor from the very first step.
• Fresh parsley (2 tablespoons, chopped): Stirred in at the end, it brightens everything up and makes the soup taste fresher.
• Lemon juice (from 1/2 lemon, optional): A squeeze at the finish lifts all the flavors and cuts through the richness in the best way.

Instructions

Saute the vegetables:

Heat olive oil in a large pot over medium heat, then add the onion, carrots, celery, parsnip, and green beans. Let them cook for 5 to 7 minutes, stirring occasionally, until they start to soften and smell sweet.

Add the garlic:

Toss in the minced garlic and cook for about a minute, just until it's fragrant and you can smell it from across the kitchen.

Brown the chicken:

Stir in the diced chicken and cook for 3 to 4 minutes, stirring now and then. It doesn't need to cook through yet, just get a little color on the outside.

Add rice, broth, and seasonings:

Dump in the wild rice, pour in all the chicken broth, and drop in the bay leaves, thyme, oregano, salt, and pepper. Give it a good stir to mix everything together.

Simmer until tender:

Bring the pot to a boil, then lower the heat and cover it. Let it simmer gently for 40 to 45 minutes, or until the wild rice is tender and the chicken is cooked through.

Finish and adjust:

Fish out the bay leaves, then stir in the parsley and lemon juice if you're using it. Taste and add more salt or pepper if it needs it.

Serve hot:

Ladle the soup into bowls while it's steaming. It's perfect as is, or you can serve it with crusty bread for dipping.

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One night I made a double batch and brought some to a neighbor who'd just had surgery. She texted me later saying it was exactly what she needed, and I realized this soup had become more than just dinner. It's the kind of thing that shows up when someone needs comfort, and somehow it always delivers.

Storing and Reheating

This soup keeps beautifully in the fridge for up to three days in an airtight container. When you reheat it, you'll notice the rice has soaked up more broth, so I usually add a splash of water or extra stock to loosen it back up. It reheats gently on the stovetop over low heat, and I avoid the microwave because it can make the chicken rubbery.

Customizing Your Soup

I've made this with bone-in chicken thighs and shredded the meat after cooking, which gives you deeper flavor and extra richness. You can also toss in a handful of spinach or chopped kale during the last five minutes for more greens. Sometimes I'll add a diced potato or a cup of frozen peas if I'm feeling like bulking it up even more, and it always works.

Serving Suggestions

This soup is hearty enough to stand on its own, but I love serving it with a thick slice of crusty sourdough or a simple side salad dressed with lemon and olive oil. On really cold nights, I'll grate a little parmesan over the top even though the recipe doesn't call for it, and it adds a salty, umami boost that feels indulgent.

• Try it with a warm baguette or garlic bread for dipping into the broth.
• A crisp green salad with a tangy vinaigrette balances the richness beautifully.
• For a heartier meal, serve it alongside roasted vegetables or a grilled cheese sandwich.

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Every time I make this soup, it reminds me that comfort food doesn't have to be complicated. It just needs to be warm, filling, and made with a little bit of care.

Recipe FAQs

→ Is this soup gluten-free?

Yes, provided you use a certified gluten-free chicken broth.

→ Can I use brown rice instead?

Brown rice works well, but cooking times may vary as it can take longer to become tender.

→ How long do leftovers last?

Leftovers keep well in the refrigerator for up to three days.

→ Can I add other vegetables?

Spinach or kale can be added in the last few minutes of cooking for extra greens.

→ Can I use chicken thighs?

Yes, bone-in thighs provide a richer flavor and can be shredded after cooking.