Hearty Chicken and Wild Rice Soup Recipe – Easy Comfort Food

So, even though summer officially begins this week, warm weather doesn’t mean you can’t enjoy a comforting bowl of soup now and then—like this insanely delicious Chicken & Wild Rice Soup.

Bright with fresh herbs, packed with protein and whole grains, this gluten-free, dairy-free soup is one you’ll crave year-round. It’s easy to prepare, freezes well, and reheats beautifully, making it perfect for quick lunches or cozy dinners.

DELICIOUSLY NOURISHING SOUP

Chicken soup has long been called “good for the soul,” and Chicken & Wild Rice Soup is a nourishing version of that classic. It’s especially comforting after major life transitions—like the postpartum period—when thoughtful nutrition matters for recovery and, if you’re breastfeeding, to support your baby.

A balanced diet rich in fruits, vegetables, whole grains, and high-protein foods supports healing and overall wellbeing. This soup delivers on those fronts: vegetables, fiber-rich wild rice, lean chicken, and nutrient-dense bone broth make it a wholesome choice any time.

HEARTY AND WHOLESOME

This recipe is a great example of a hearty, wholesome soup that’s simple and satisfying. It starts with aromatic vegetables—carrots and onions—plus minced garlic, fiber-filled wild rice, and a light gluten-free thickener. The seasoning blend of oregano, thyme, rosemary, sage, and parsley creates a savory, well-rounded flavor.

The shredded chicken and bone broth contribute protein and richness, while a touch of lemon zest and juice brightens the whole bowl with a subtle citrus note. The result is comforting, nourishing, and perfectly balanced.

A COZY, CLASSIC CHICKEN & WILD RICE SOUP

Soup season doesn’t end with winter. Like a favorite lightweight sweater you keep using through the seasons, this Chicken & Wild Rice Soup is a timeless, cozy staple. It’s flavorful, filling, and ideal for making in larger batches so you have leftovers ready to go.

If you enjoy it, consider doubling the recipe to freeze portions for future meals. Let me know how it turns out!

INGREDIENTS YOU’LL NEED:

• Ghee
• Yellow onion
• Carrots
• Garlic cloves
• Cassava flour (or substitute Gluten-Free All-Purpose Flour)
• Kosher salt
• Dried oregano
• Freshly ground black pepper
• Low-sodium chicken bone broth
• Wild rice, rinsed and drained*
• Fresh thyme
• Bay leaves
• Fresh rosemary
• Fresh sage
• Pre-cooked, shredded chicken
• Lemon zest
• Fresh lemon juice
• Fresh parsley

HOW TO MAKE MY CHICKEN & WILD RICE SOUP

*It’s important to rinse and drain your wild rice before adding it to the soup. This removes excess starch that can make the rice gummy as it cooks.

1. Heat ghee over medium heat in a large pot or Dutch oven. Add the diced onion and carrots and cook until they soften, about 5–7 minutes.

2. Add the minced garlic and cook until fragrant, about 1 minute. Sprinkle the cassava flour over the vegetables and stir to combine. Add salt, oregano, and pepper, and cook briefly until the flour is slightly toasted, about 1 minute.

3. Carefully pour in the bone broth, scraping any browned bits from the bottom of the pot.

4. Stir in the rinsed wild rice, thyme sprigs, bay leaves, chopped rosemary, and sage. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender.

5. Add the shredded chicken, stir, and continue cooking, covered, for an additional 10 minutes.

6. Remove from heat. Discard thyme sprigs and bay leaves, then stir in lemon zest, lemon juice, and chopped parsley.

7. Serve immediately with toasted sourdough or your favorite bread.

To Store:

Allow the soup to cool completely before transferring to airtight containers. Refrigerate for 3–4 days or freeze for up to 3 months. If freezing, leave about 1/2 inch of space between the soup and the lid to allow for expansion.

RECIPE SUBSTITUTIONS & TIPS

Here are a few helpful substitutions and tips:

• Look for a fresh herb “poultry blend” that includes thyme, sage, and rosemary to save time and money.
• If you don’t need a GF option, use regular butter and all-purpose flour instead of ghee and cassava flour.
• While wild rice is traditional here, you can substitute your preferred rice or even quinoa—just adjust cooking times accordingly.
• Bone broth adds depth and nutrients, but regular chicken or vegetable broth will also work.
• For convenience, use pre-cooked shredded chicken or a store-bought rotisserie chicken.
• Serve with toasted bread, crackers, or a simple salad on the side.

WHY USE BAY LEAVES IN SOUP?

Bay leaves have a subtle, herbal flavor that adds depth and complexity to soups, stews, and braises. They boost the overall flavor profile without overpowering other ingredients.

WHAT’S THE DIFFERENCE BETWEEN BONE BROTH, STOCK, AND REGULAR BROTH?

In general, bone broth is simmered longer and tends to yield more minerals and amino acids from the bones than a standard stock or broth. Stock is usually made from bones and vegetables simmered for several hours, while broth is often made from meat and is lighter in flavor. Any of these can be used for this soup, depending on your preference.

LOVE THIS CHICKEN & WILD RICE SOUP? MORE SOUPS TO TRY

Try other comforting soups like Shredded Chicken Verde Bone Broth Soup, Sausage, White Bean & Kale Soup, Loaded Baked Potato Soup, or a hearty chili when you want variety.