Chicken and Wild Rice Soup

Hey everyone! I don’t know about you, but once the calendar says it’s Fall, all I want to eat is soup. Nevermind the fact that the weather is currently sunny and warm- I just want soup! So this weekend I came up with this very easy recipe that I really enjoyed. I hope you like it too.

This makes a pretty big pot of soup. I’d say approximately 10 servings.


  • 2 chicken breasts, cooked and shredded
  • 1/2 cup butter
  • 4 carrots, thinly sliced
  • 4 stalks celery, diced
  • 1 medium yellow onion, diced
  • 2 tsp. minced garlic
  • 1/2 tsp. crushed rosemary
  • 1/2 tsp. thyme
  • 2 quarts chicken broth
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup uncooked long grain rice
  • 1 cup uncooked wild rice
  • 1 cup heavy whipping cream

Note: You can use any method to cook your chicken breasts, but I wanted my chicken to shred easily so this is what I did: I put the chicken breasts in my slow cooker, added some garlic salt and other seasonings, poured in enough water to almost cover the breasts, then set it on low for 6 hours. The chicken was falling apart tender when it was done. I highly recommend doing this anytime you need shredded chicken. I timed the chicken to be done close to when I wanted dinner to be ready. This step isn’t necessary, but when you need shredded chicken it’s a game changer.

1. First, I melted my butter in a large pot and threw the carrots, onions, and celery in. I sautéed them for 5 minutes over medium heat, stirring occasionally.

2. Then I added the garlic, thyme, and rosemary and I let the mixture continue to cook for another 2 minutes.

3. Next I added in my chicken broth, salt, and pepper. I brought it to a boil over high heat.

4. At this point I added both the long grain and wild rice. Then I put the lid on the pot and let it simmer on low heat for 45 minutes without lifting the lid so that the rice would cook properly. (My wild rice was a blend of wild rice and brown rice, and it required 45 minutes to cook. Check your package instructions- some wild rices are par-boiled and cook with less time)

5. When the rice was done I added in my pile of shredded chicken and let it simmer for a minute before turning off the heat.

6. Finally I stirred in 1 cup of heavy whipping cream and that was it!

Really easy, and very filling. This is a nice hearty soup that is a meal all on its own, but it would also be great with some crusty bread for dipping.

Note: I saved the liquid from the slow cooker that the chicken was cooked in. I put it into a container so that I could use it to thin out the soup when I reheated the leftovers. You could also thin out the soup with a little milk if needed.

Thanks for reading today- if you have any soup recipes that you love, please drop the links in my comments section. I love new soup recipe recommendations!

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