Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken and Wild Rice Soup 4.8 (4) 4 Reviews Tender chicken thighs and a wild rice blend make quick work of this savory soup. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 3, 2025 Rate PRINT Share Prep Time: 25 mins Total Time: 35 mins Servings: 2 Jump to recipe Sometimes creamy but more often brothy, chicken and wild rice soup originated in the Midwest. Wild rice used to be considered a luxury ingredient, but it quickly found its way into hearty, flavorsome soups like this one. Old-school versions of this soup were often made with ham and simmered for hours on the stovetop until the meat broke down and the rice was tender. Some cooks would enhance their recipes with béchamel sauce or a drizzle of heavy cream. Our recipe takes some simple shortcuts so it is ready in just 35 minutes—and will surely make its way into your regular dinner rotation. It serves two but can easily be doubled or tripled for a larger crowd. 32 Chicken Thigh Recipes to Put in Your Weeknight Dinner Rotation Rachel Marek What Makes This Soup Easy Easy shortcuts that don't skimp on flavor? Music to our ears. Don't spend an hour sweating over the stove. Take the time-saving route: Boneless skinless chicken thighs: Dark meat cooks much more quickly than white meat, and it dries out much less easily. Chicken thighs only need to simmer for a few minutes in the broth. During that time, they impart their meaty flavor to the soup and will still be tender when shredded.Wild-rice blend: Wild rice generally takes up to 45 minutes to fully cook. We used a rice blend instead. These mixes are sometimes partially cooked and contain wild rice along with other softer grains for a variety of textures and flavors. Use white meat if you prefer: Swap the same amount of boneless skinless chicken breasts instead of chicken thighs. They will take around five minutes longer to cook. Serving Suggestions Chicken and wild rice soup is packed with protein and starch, so it really shines when paired with light sides or vegetables. We recommend dishes like simple sautéed green beans, a crisp and crunchy salad, or roasted vegetables. And of course, no one will turn down a warm baguette that can be torn apart and used to soak up the broth. This healthy soup makes a great work or school lunch. It's packed with lean protein and complex carbs, so it'll keep you full to avoid the afternoon slump. Cook Mode (Keep screen awake) Ingredients 1 tablespoon olive oil 2 carrots, chopped 2 celery stalks, chopped 1 small onion, chopped Coarse salt and ground pepper 1 can (14.5 ounces) reduced-sodium chicken broth 2 boneless, skinless chicken thighs (about 8 ounces total) ⅓ cup wild-rice blend (seasoning packet discarded) Directions Rachel Marek Sauté vegetables: In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes. Rachel Marek Add chicken and rice to soup and cook: Add broth, chicken, rice, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes. Rachel Marek Rachel Marek Cool chicken: With a slotted spoon, transfer chicken to a cutting board to cool. Rachel Marek Shred chicken: When cool enough to handle, shred chicken with two forks or use a knife to cut into bite-size pieces. Rachel Marek Rachel Marek Finish cooking soup: Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes. Rachel Marek Heat chicken in soup and serve: Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper. Rachel Marek How to Store Chicken Soup The flavors of this soup get better over time, so consider making a big batch to save for later. To store, place in airtight containers and refrigerate for up to two days. To reheat, simmer in a saucepan over medium heat until warmed through, about 10 minutes. When frozen, this soup will last for up to three months. Thaw in the refrigerator before reheating from frozen. Rachel Marek Frequently Asked Questions Can I make chicken and wild rice soup in a Crock Pot? Yes, you can make chicken and wild rice soup in a Crock Pot or other slow cooker. You might need to stir in a little more chicken broth before serving since the rice will soak up more liquid when it is cooked low and slow. Can I use leftover chicken in wild rice soup? Yes, you can use leftover chicken in wild rice soup. You can also use leftover turkey—both great time savers for wild rice soup. Chop or shred the meat into bite-sized pieces and stir into the soup in the last five minutes of cooking to warm through. Why isn't my wild rice soup creamy? Your wild rice soup isn't creamy because it is not a cream-based soup. The starches from the rice help thicken this soup ever so slightly, but it is not a traditional creamy soup. If you want a more rich, full-bodied soup, either stir in a few tablespoons of heavy cream just before serving or dollop each bowl with a generous spoon of sour cream. Try These Other Chicken Soup Recipes Classic Chicken Vegetable Soup Chicken Soup With Rice Easy Chicken Noodle Soup Chicken and Chickpea Soup Chipotle Chicken and White Bean Soup Roasted Chicken and Butternut Soup Originally appeared: Everyday Food, January/February 2008 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley Wofford is a recipe developer, food stylist, and writer with over 15 years of experience and holds a Professional Culinary Arts diploma from the International Culinary Center. In addition to MarthaStewart.com, Riley's work can be found in TODAY.com, Delish, Food52, and Marley Spoon.