I originally created this recipe in 2013 and five years later it’s still popular on the blog, because, I mean, who doesn’t like warm, filling, rustic chicken soup?? It’s just so comforting and perfect for a chilly fall or winter day. I decided to give this recipe and post a little love with this revamp to bring fresh new photos (my old photography still makes me laugh and gasp at the same time!) and to tweak the recipe just a tiny tad, and the weather has just been calling for a soup like this to be made.
This Easy Chicken and Wild Rice Soup (formally called stew, but with the revamp I felt that soup was a better fit) is actually probably the easiest chicken soup you’ll ever make…it’s seriously fool proof. Not only is it minimal in ingredients, it’s also made with already cooked chicken (leave that job to someone else!) and already cooked rice which you simply make ahead of time.
Since the chicken and rice only need to be tossed in and stirred with the rest of the ingredients, the whole recipe comes together in less than 30-minutes! That’s pretty amazing for a soup that tastes like grandma made it in her little outdated kitchen with a dash of love and kindness and a simmer on the stove for hours (can you just see her? That little grandma making this soup?…well she didn’t. You did. In less than 30-minutes…boom!).
The soup has a traditional chicken noodle soup flavour, but sans the noodles and with the addition of wild rice, loaded with fibre, vitamins, minerals and healthy complex carbohydrates.
My original version of this recipe included mushrooms but I decided to ditch them in this revamped version and stick with the trusty, tried-and-true carrot, onion, and celery combo. No need to get complicated, am I right?
The soup has the perfect balance of chicken, veggies, and rice (no skimping on the protein here), giving this recipe a really nice nutritional profile which helps to keep you full and satisfied making you feel like you’ve really had a good meal, not just a little bowl of watery soup.
With a side of crusty gluten-free (or gluten-full, whatever works for you) bread for dipping, this chicken soup is sure to please even the pickiest of eaters. Hemsley (my toddler) is not a fan of wild rice, which I found out after making this recipe, but when I added some cooked noodles to the mix, she gobbled it up!
Also, just to note, this chicken soup freezes wonderfully and makes it a great ‘batch’ recipe for prepping meals for the week ahead.
I’ve been super into the fall recipes lately and this soup is a great addition to the latest fall friendly recipes – have you seen my Ultimate Fall Salad and Pumpkin Pie Energy Balls yet? What’s your favourite fall recipe? Tell me in the comments below!
- 11 ounces or 2 cups of whole cooked rotisserie chicken, pulled from the bone, shredded or cut into small pieces or chunks*
- 1 1/2 cups cooked wild rice [i](prepare ahead of time) [/i]
- 4-6 cups organic chicken broth (use 6 cups if you prefer a brothy, less hearty soup)
- 2 cloves garlic, minced
- 1 cup sliced celery
- 1 cup sliced carrots
- 1/2 cup finely diced onion
- 1 tablespoon olive oil
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- 1 bay leaf
- 1 tablespoon coconut palm sugar [i](optional) [/i]
- 1/2 tsp salt
- 1/4 tsp pepper
- Prepare the wild rice ahead of time so it is already cooked.
- Heat a large pot over medium heat and add in the olive oil.
- Add the garlic, celery, carrots, onion, parsley, thyme, bay leaf, sugar, and salt/pepper, and cook until the onions are translucent or softened.
- Add in the chicken broth and bring to a boil.
- Reduce heat and add in the cooked chopped/shredded chicken and cooked wild rice.
- Simmer on low for 10-15 minutes.
- Remove bay leaf and serve.
Be sure to pin the photo below to save this tasty chicken and wild rice soup recipe for later and of course, share the love!
Have a wonderful Sunday!
Christal // NITK