Chicken Wild Rice Soup

There is something deeply comforting about a pot of Chicken and Wild Rice Soup with Carrots simmering on the stove. The earthy aroma of thyme and rosemary drifting through the kitchen, the gentle bubbling of a golden broth, and the promise of a bowl that truly warms you from the inside out — this is the kind of meal that feels like a hug on a chilly day. Made with tender shredded chicken breast, nutty wild rice, sweet carrots, crisp celery, and a savory low-sodium chicken broth, this soup is as nourishing as it is satisfying. It comes together in just over an hour, serves six generous portions, and happens to be naturally gluten-free.

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Wild rice has a wonderfully nutty, slightly chewy character that sets this soup apart from everyday chicken noodle. As it simmers in the herbed broth alongside sweet carrot slices and diced celery, it slowly absorbs all that savory goodness, swelling into tender, satisfying bites. The shredded chicken breast, added toward the end of cooking, stays juicy and moist, melding seamlessly with the vegetables and rice. A final scatter of fresh parsley brightens every bowl with a pop of color and a whisper of freshness. Simple, classic, and absolutely craveable.

Ingredients

• Proteins: 2 cups cooked chicken breast, shredded or diced
• Grains: 3/4 cup uncooked wild rice, rinsed
• Vegetables: 3 medium carrots, peeled and sliced; 2 celery stalks, diced; 1 small yellow onion, diced; 2 cloves garlic, minced
• Liquids: 7 cups low-sodium chicken broth
• Herbs & Seasonings: 1 bay leaf; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; salt and freshly ground black pepper, to taste; 2 tablespoons fresh parsley, chopped (for garnish)
• Fats: 2 tablespoons olive oil

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Instructions

Step 1 — Sauté the vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–6 minutes until the vegetables are softened.

Step 2 — Add the garlic

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 3 — Simmer the rice

Add the wild rice, chicken broth, bay leaf, thyme, and rosemary. Bring to a boil, then reduce the heat to low, cover, and simmer for 40–45 minutes until the rice is tender.

Step 4 — Add the chicken

Add the cooked chicken to the pot. Simmer for an additional 5–8 minutes to heat through.

Step 5 — Season

Remove the bay leaf. Season with salt and freshly ground black pepper to taste.

Step 6 — Serve

Ladle into bowls and garnish with chopped fresh parsley.

Zusatztipps für die Zubereitung

Damit die Suppe besonders aromatisch wird, empfiehlt es sich, das Gemüse sorgfältig anzuschwitzen, bis die Zwiebel leicht glasig und die Karotten leicht weich sind — so entfalten sich die natürlichen Aromen optimal. Wilder Reis braucht deutlich länger als weißer Reis, daher ist das Einhalten der Garzeit von 40–45 Minuten bei niedriger Hitze entscheidend. Wer eine cremigere Konsistenz bevorzugt, kann am Ende der Garzeit 1/2 Tasse Sahne oder Vollmilch einrühren. Für eine noch intensivere Würze lohnt es sich, die Kräuter Thymian und Rosmarin kurz vor der Brühe mit in den Topf zu geben und kurz mitschwitzen zu lassen.

Varianten und Anpassungen

Dieses Rezept lässt sich auf vielfältige Weise anpassen. Wer keinen wilden Reis zur Hand hat, kann stattdessen braunen Reis verwenden — die Garzeit sollte dann entsprechend angepasst werden. Für eine cremige Variante einfach am Ende 1/2 Tasse Schlagsahne oder Vollmilch einrühren. Übrig gebliebenes Rotisserie-Hähnchen eignet sich hervorragend für dieses Rezept und spart zusätzliche Zubereitungszeit. Wer mehr Gemüse möchte, kann zusätzlich Pastinaken, Erbsen oder Lauch hinzufügen. Das Rezept bleibt in seiner Grundform glutenfrei — beim Kauf von Fertigbrühe sollte jedoch auf mögliche Allergene wie Soja oder Gluten auf der Zutatenliste geachtet werden.

Serviervorschläge

Diese Suppe schmeckt am besten frisch aus dem Topf, dampfend heiß und großzügig mit frischer Petersilie bestreut. Servieren Sie sie mit knusprigem Brot oder einem frischen grünen Salat für eine vollständige, ausgewogene Mahlzeit. Die Suppe hält sich im Kühlschrank gut für mehrere Tage und kann problemlos in einem Topf bei niedriger Hitze wieder erwärmt werden — dabei gegebenenfalls etwas zusätzliche Brühe hinzufügen, da der wilde Reis beim Stehen weiter Flüssigkeit aufnimmt.

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Whether you are cooking for a weeknight family dinner, preparing meals ahead for a busy week, or simply craving something warm and wholesome on a cold afternoon, this Chicken and Wild Rice Soup with Carrots delivers every single time. It is the kind of recipe you will return to again and again — reliable, deeply flavorful, and made entirely from honest, simple ingredients. Ladle it up, gather around the table, and let every spoonful remind you why homemade soup is one of life's greatest pleasures.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Recipe FAQ

→ What type of rice works best for this dish?

Wild rice is preferred for its nutty texture and flavor, but brown rice can be used as a substitute with adjusted cooking time.

→ How should the vegetables be prepared before cooking?

Onion, carrots, and celery are diced and sautéed in olive oil until softened, which enhances their natural sweetness.

→ Can leftover chicken be used in this preparation?

Yes, shredded rotisserie or cooked chicken breast works well and can save preparation time.

→ What herbs complement the flavors in this dish?

Bay leaf, dried thyme, and rosemary add depth and aromatic notes to the broth without overpowering the main ingredients.

→ Is it possible to make a creamier version?

Adding half a cup of heavy cream or whole milk near the end of cooking creates a richer, creamier texture.