Chicken and Wild Rice Soup

A cozy, familiar wild-rice soup with chicken, onion, celery, and carrots in a silky broth (choose dairy-free coconut milk or traditional cream). Herbs and a touch of Worcestershire give depth without drifting from the classic flavor profile.

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Overhead view of a Dutch oven filled with creamy chicken and wild rice soup—carrots, celery, mushrooms, and parsley visible—wooden spoon lifting a hearty scoop beside stacked bowls and a striped towel.

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Cook-once-eat-twice. This meal-prep friendly chicken and wild rice soup delivers a dairy-free finish from full-fat coconut milk, balanced by an herb-forward broth, wild rice, and the classic trio of onion, celery, and carrots (mirepoix).

The rice holds its texture after chilling, making leftovers ideal for weekday lunches or tomorrow’s dinner. Use any rice method (stovetop, rice cooker, or Instant Pot) then finish with parsley and a squeeze of lemon. Optional sweet potato and mushrooms add extra heartiness without changing classic flavors of wild rice soup.

Also try spicy chicken soup, tomato chicken soup, and chicken poblano soup. These are reader favorites with similar comforting vibes.

Why This Soup Works

Creamy Without Dairy. Full-fat coconut milk delivers a silky finish that reads savory, not coconutty, when heated gently.
Texture That Lasts. Wild rice brings nutty flavor and a pleasant texture that holds up after chilling. Leftovers stay satisfying, not soggy.
Classic Flavor Profile. Onion, celery, carrots, poultry seasoning, and a bit of Worcestershire create a familiar flavor.
Weeknight Simple, Freezer Ready. Straightforward sear-sauté-simmer workflow. Portions keep 3–4 days in the fridge and up to 3 months in the freezer.
Choose Your Finish. Keep it dairy-free or swap in cream. Add mushrooms and sweet potato for a heartier cold-weather variation.
Balanced Nutrition. Protein, fiber-rich whole grains, and vegetables make it filling without feeling heavy.

Ingredients at a Glance

Overhead image of labeled ingredients for chicken and wild rice soup: raw chicken breasts, wild rice blend, coconut milk, chicken broth, olive oil, Worcestershire sauce, garlic, onion, celery, carrots, parsley, poultry seasoning, salt, black pepper, plus optional sweet potato and mushrooms.

Wild Rice Blend. Wild rice blend brings nutty flavor and chewy texture that holds up after chilling. You can swap 100% wild rice (chewier, slightly longer cook time), brown rice (softer; reduce cook time), or farro (not GF).
Chicken (boneless, skinless breasts or thighs). Cubed for quick cooking.
You can sub shredded rotisserie chicken (skin removed; stir in at the end), turkey breast, or plant-based chicken-style pieces (add near the end to avoid overcooking).
Onion, Celery, Carrots. Classic base for this type of soup. Sub chopped leek for onion, fennel for celery (milder, lightly sweet), or extra carrot if one item is missing.
Poultry Herb Blend (Thyme, Sage, Rosemary, Marjoram). This spice blend brings flavor that works well in this soup. You can DIY your own blend: 1½ teaspoon thyme plus 1 teaspoon sage plus 1 teaspoon rosemary plus ½ teaspoon marjoram. Italian seasoning will also work in a pinch although it has milder flavor.
Worcestershire Sauce. Adds savory depth of flavor. You can substitute
1½ tablespoons tamari plus 1 teaspoon apple cider vinegar plus ½ teaspoon molasses for a fish-free/GF version.
Full-Fat Unsweetened Coconut Milk. Creamy finish without the dairy. Half-and-half or heavy cream will also work for a more traditional version. Avoid low-fat coconut milk.
Low Sodium Chicken Broth (low sodium). Low sodium chicken broth adds flavor but gives you more control over the sodium content in the soup. Vegetable broth will also work. You can also make your own from Better Than Bouillon (start light and salt to taste).
Olive Oil. For searing and sautéing. You can also use avocado oil or a neutral oil like canola or grapeseed.
Fresh Garlic and Fresh Parsley. Fresh garlic and parsley are recommended. It makes a difference in the flavor. If you do need to substitute prepared minced garlic will work. Just don’t use garlic powder. You can use Italian parsley or curly leaf parsley. Chives or dill for parsley will also work as substitutes for the parsley.
Optional Add-Ins: Mushrooms and Sweet Potato. These provide earthiness and gentle sweetness for a heartier variation. Cubed butternut or acorn squash can be swapped for the sweet potato. If you opt to add mushrooms, white, cremini (or baby bella), or shiitake for mushrooms will work. Be sure to keep the total veg volume similar to balance with the broth.
Bay leaf (optional). Adds classic aromatic flavor.
Lemon Wedges (optional for finishing). Lemon wedges at the table brighten the flavor without extra salt.

How to Make it (Photo Tutorial)

Stainless steel pot filled with rinsed wild rice blend on a white marble counter. — **Step 1:** Cook the wild rice by stovetop, rice cooker, or Instant Pot. See the recipe card for more details.

Cubed chicken cooking in a white Dutch oven, just turning opaque as it sears in olive oil. — **Step 2:** Sear 1 pound cubed chicken in 1 Tbsp olive oil over medium-high until just opaque (about 4 minutes); season lightly, then transfer to a bowl.

Diced carrots, celery, onion, and sweet potato sautéing in a white Dutch oven after the chicken is removed. — **Step 3:** Add remaining 1 tablespoon olive oil; add celery, carrots, and onion, plus sweet potato and/or mushrooms if using.

Sautéed vegetables in a Dutch oven sprinkled with poultry seasoning, salt, and pepper before stirring. Sautéed carrots, celery, onion, and sweet potato in a white Dutch oven, topped with poultry seasoning, salt, and pepper, ready to stir. — **Step 4:** Season with salt, pepper, and poultry herbs; stir in garlic, Worcestershire, bay leaf (if using), and half the parsley, then cook until fragrant (about 2–3 minutes).

Overhead view of a Dutch oven with the sautéed vegetable base topped with sliced mushrooms, chopped parsley, and minced garlic, ready to stir for chicken and wild rice soup. — **Step 5:** Add parsley, return the chicken, fold in the cooked wild rice, and gently simmer 5–7 minutes until flavors meld and the chicken reaches 165 F (74 C).

Overhead view of a white Dutch oven with cooked wild rice, seared chicken pieces, sautéed mushrooms, broth, and coconut milk just added, ready to stir into creamy chicken and wild rice soup. — Add chicken broth, then coconut milk or half-and-half.

Overhead view of a white Dutch oven filled with creamy chicken and wild rice soup—tan broth speckled with wild rice, carrots, celery, mushrooms, and parsley, gently simmering. — Stir to combine and warm gently 1–2 minutes. Do not boil.

Tips for Success

Prepare Rice. Rinse first. Use the method that suits you best (stovetop/rice cooker/Instant Pot) and stir cooked rice in at the end for the best texture.
Build Flavor Early. A quick chicken sear creates fond. Don’t wipe the pot. The aromatics will pick it up.
Bloom, Then Moisten. Add garlic after the vegetables have softened. Cook 30–60 seconds before adding mushrooms/Worcestershire so the aroma pops without scorching.
Gentle is key. Keep the pot at a low simmer, especially after adding the coconut milk or cream. Hard boils can split dairy-free or dairy finishes.
Season in Stages. Start light (broths vary). Salt in pinches near the end, taste, wait 20–30 seconds, and taste again. Finish with a squeeze of lemon for brightness and flavor.
Control Thickness. Too thin? Simmer uncovered a few minutes or whisk 1 tablespoon cornstarch plus 1 tablespoon cool water, stir in, and simmer 1–2 minutes. Too thick? Add hot broth a little at a time.
Pick One Creamy Finish. Use either full-fat coconut milk or half-and-half/heavy cream. Don’t use both.
Add Optional Add-Ins Wisely. Mushrooms and/or sweet potato go in with the aromatics. Keep total vegetable volume similar so the broth stays balanced.

Close-up of a white bowl of creamy chicken and wild rice soup—carrots, mushrooms, celery, and parsley visible—with a spoon lifting a hearty scoop; Dutch oven in the background.

How to Serve It

Finish at the Pot. Stir in chopped parsley and a squeeze of lemon to brighten; cracked black pepper on top.
Garnish at the Bowl. Extra parsley, chives, or fresh dill; a drizzle of good olive oil; lemon wedge; red pepper flakes for heat.
Texture Boosters (optional). Shave a little Parmesan over dairy versions; for dairy-free, add toasted almonds or pumpkin seeds for crunch.
Bread and Sides. Crusty sourdough, rosemary biscuits, garlic toast, or warm naan; simple green salad with vinaigrette; roasted green beans or asparagus.
Make it a Meal. Pair with a small cheese board (or olives and nuts for a dairy-free version) and sliced apples or pears.
Light Lunch Prep. Portion 1½–2 cups per container with lemon wedges on the side; pack extra broth to loosen on reheat.
For Kids. Skip lemon at the pot; serve with buttered toast soldiers and let diners add lemon at the table.
Cold-Weather Add-On. Top bowls with a spoonful of parsley–garlic gremolata (parsley, lemon zest, microplaned garlic, olive oil, pinch of salt).
Wine Pairing (optional). Sauvignon Blanc or Chardonnay; for red, light Pinot Noir.
Next-Day. Ladle over sautéed greens or steamed broccoli. Add a splash of broth to keep it soupy.

Prep-Ahead Ingredient Tips

Rice (up to 2 days ahead). Cook, cool, and refrigerate in an airtight container. Break up clumps with a splash of broth before stirring into the soup.
Chicken (1–2 days ahead). Cut into ¾-inch cubes and refrigerate in a sealed container on the bottom shelf. Pat dry and season just before searing. (Or shred 2½–3 cups rotisserie and store. Stir in during the simmer.)
Aromatics (2–3 days ahead). Dice onion and celery and store separately in airtight containers. Keep carrots in a container lined with a paper towel to manage moisture.
Optional sweet potato (1 day ahead). Peel/dice and store submerged in cold water in the fridge. Drain and pat dry before sautéing.
Mushrooms (1–2 days ahead). Wipe clean with a damp paper towel. Slice the day-of for the best texture, or pre-slice and store loosely covered with a paper towel to prevent sogginess.
Garlic and Herbs (2–3 days ahead). Mince garlic; chop parsley stems and leaves separately. Store in small airtight containers.
Spice Blend Ready-to-Go. Pre-measure poultry herbs, salt, and pepper into a small ramekin so seasoning happens in one dump at the stove.
Liquid Setup. If using concentrate (e.g., Better Than Bouillon), mix the broth now, label, and chill.

Storage and Reheating

Cool and Store

Once cooled, ladle the soup into shallow containers then cover once steam subsides.
Refrigerate up to 3–4 days; freeze up to 3 months. Leave headspace for expansion.
Optional: For extra-firm grains after freezing, store the cooked rice separately and combine when reheating.

Thaw

Overnight in the fridge, or in a sealed bag under cold water (change water every 30 minutes).
Avoid thawing at room temperature.

Reheat Gently to Keep it Silky

Stovetop: Warm over low heat, stirring often.
Microwave: Heat in 60–90 sec bursts, stirring between, until hot.
Do not hard-boil. Whether using coconut milk or dairy, a gentle simmer keeps the finish smooth.

Adjust the Texture

Rice naturally absorbs broth. Add 1–4 Tbsp hot broth or water per cup of soup to loosen; re-season with salt and a squeeze of lemon to brighten.

If you try this chicken and wild rice soup, please share how it went. Leave a star rating and a quick comment below. Questions are welcome, and reader tips may be added to future updates.

White bowl of creamy chicken and wild rice soup with carrots, sweet potato, mushrooms, and parsley, a spoon resting inside, on a green plaid cloth.

Prep Time:15

Cook Time:45

Total Time:1

Equipment

Instant Pot Option for cooking rice

Instant read thermometer

Ladle

Liquid measuring cups

Measuring spoons

Medium saucepan Option for cooking rice

Rice cooker Option for cooking rice

Wooden spoon

Ingredients

1 cup wild rice blend (Note 1)
2 tablespoon olive oil
1 pound chicken breast cubed (breasts or thighs; rotisserie option in Note 2)
1 cup celery diced
1 cup carrots diced
1 cup onion diced
1 teaspoon kosher salt plus more to taste (Note 3)
1 teaspoon black pepper plus more to taste
3 tablespoons poultry herb blend freeze-dried or dried (Note 4)
1 teaspoon minced garlic about 1 clove
2-3 tablespoons Worcestershire sauce (Note 5)
1 bay leaf optional; (Note 6)
¾-1 cup fresh parsley chopped & divided
4 cups chicken broth low sodium (Note 7)
1 13.66 ounce can coconut milk unsweetened, full fat (Note 8)
Optional add-ins: 1–1½ cups diced sweet potato and/or 1–1½ cups diced cremini mushrooms (Note 9)

US Customary – Metric

Instructions

Cook the wild rice (pick one method; water ratios in Note 1).
Stovetop: Rinse the 1 cup wild rice blend. Combine with water and salt; simmer covered until tender (40–50 min). Drain excess; fluff.
Rice cooker: Rinse the 1 cup wild rice blend. Cook on brown/whole-grain setting (45–55 min).
Instant Pot (option): Rinse the 1 cup wild rice blend. Cook on rice setting, 12 minutes; quick release; fluff.
Keep warm; set aside.
Heat 1 tablespoon olive oil in a large soup pot (5–6 qt) over medium-high. Add the 1 pound cubed chicken, season lightly with salt and pepper, and cook, stirring occasionally, until just opaque, 4 minutes. It will finish cooking in Step 5. Transfer chicken to a bowl; leave the fond in the pot (Note 10).
Add the remaining 1 tablespoon olive oil to the same pot. Add 1 cup celery, 1 cup carrots, 1 cup onion (and 1-1½ cup sweet potato/1-1½ cup diced mushrooms if using). Cook, stirring, until onion is translucent and the carrots (and sweet potato, if added) begin to soften, 5–7 minutes.
Season with the 1 teaspoon kosher salt, 1 teaspoon black pepper, and 3 tablespoons poultry herb blend. Stir in 1 teaspoon minced garlic, 2-3 tablespoons Worcestershire sauce, 1 bay leaf (if using), and half the parsley; cook 2–3 minutes until fragrant.
Pour in the ¾-1 cup fresh parsley, return the seared chicken and fold in the cooked wild rice. Bring to a gentle simmer (barely bubbling) for 5–7 minutes to marry flavors and finish the chicken to 165 F (74 C) if needed. If using shredded rotisserie chicken, add it 2-3 minutes before the end of the simmer time.
Add 4 cups chicken broth and 1 13.66 ounce can coconut milk or ¾-1 cup half-and-half and warm gently 1–2 minutes. Do not hard-boil (Note 8).
Remove bay leaf. Add remaining parsley; adjust salt/pepper. For thicker body, see Note 11. Serve warm.

Notes

Wild rice cooking and yield:
• Stovetop: 1 cup rice plus 3 cups water plus ½ tsp salt. Simmer covered 40–50 min; drain if needed; fluff.
• Rice cooker: 1 cup rice : 2¼ cups water; brown/whole-grain cycle (45–55 min).
• Instant Pot: 1 cup rice : 1¾ cups water + ½ tsp salt; 12 min High, quick release; fluff.
Yield: 1 cup dry wild rice blend makes about 3–3½ cups cooked – enough to dot the soup without turning it into a pilaf.
Make-ahead: Cook rice 1–2 days ahead; loosen with a splash of broth.
Breasts or thighs work. Shortcut: 2½–3 cups shredded rotisserie, stirred in during Step 5 after the broth comes to a simmer; warm through 2–3 min.
If using table salt, start with ½ teaspoon in Step 3 and adjust at the end.
Freeze-dried blends (thyme, sage, rosemary, marjoram) work well. DIY: 1½ teaspoon thyme plus 1 teaspoon sage plus 1 teaspoon rosemary plus ½ teaspoon marjoram.
Worcestershire adds savory depth of flavor. For fish-free/gluten-free: 1½ tablespoons tamari plus 1 teaspoon apple cider vinegar plus ½ teaspoon molasses.
The bay leaf is not essential, but it adds that familiar soup-pot aroma. Remove before serving.
Low-sodium broth keeps the seasoning under control. If using concentrates, start light, then salt to taste at the end.
Dairy Free: Use full-fat, unsweetened coconut milk. Shake the can well before adding. Do not boil hard to avoid separation.
Dairy: For a more traditional option, swap the coconut milk for half and half or cream. Warm the cream slightly before adding and keep below a boil to prevent curdling.
Mushrooms and sweet potato are not traditional but tasty. Add 1–1½ cups diced cremini and/or 1–1½ cups diced sweet potato in Step 3. Cook 3–5 minutes until mushrooms release juices and sweet potato starts to soften. To keep veg volume balanced, reduce carrots slightly if adding the full amount of sweet potato.
Those browned bits from searing dissolve into the soup and add complexity. Don’t wipe the pot before sautéing the aromatics.
Thicker: Simmer uncovered a few extra minutes; mash a few carrot pieces; or whisk 1 Tbsp cornstarch + 1 Tbsp cool water, stir in, and simmer 1–2 minutes.
Thinner: Add hot broth, a little at a time.

Make-Ahead and Storage: Cool quickly. Refrigerate up to 4 days or freeze up to 3 months. Rice absorbs broth. Add a splash of hot broth/water when reheating and re-season.

A squeeze of lemon and extra parsley brighten the bowl; serve with crusty bread or a simple salad.

Taste after the simmer. If using a concentrated base (e.g., Better Than Bouillon), start lighter; add salt in pinches, stir, wait 20–30 seconds, then taste again. A squeeze of lemon at the end boosts perception of salt without adding more.

After sear, the chicken should finish to 165 F during the brief simmer in Step 5. Pull the pot off heat as soon as it hits temp to keep the chicken tender.

Prefer not to sear? After sautéing aromatics (Step 3), add broth and bring to a gentle simmer; slide in raw cubed chicken and cook just until 165 F (about 6–8 minutes). Proceed with rice and creamy finish. Flavor will be a touch lighter vs. searing.

Nutrition

Servings: servings

Calories: 386kcal

Author: Sandra

FAQs

Yes. Stir in 3–3½ cups cooked wild rice or blend at the end and warm through. Break up clumps with a splash of hot broth so it disperses evenly.

Not noticeably. Full-fat unsweetened canned coconut milk reads silky and savory here. Keep the heat at a gentle simmer (no hard boil) for the best result.

It’s possible but not ideal. The rice sheds starch and can throw off the timing. If doing so, add ½–1 cup extra broth, simmer until the rice is tender, then add the chicken to finish so it doesn’t overcook.

Use a GF Worcestershire or swap 1½ tablespoons coconut aminos or tamari (GF) plus 1 teaspoon apple cider vinegar plus ½ teaspoon molasses. For soy-free, choose coconut aminos instead of tamari.

Yes. Blend ¾ cup raw cashews plus 1 cup hot water until smooth (strain if needed) and stir in off heat or use unsweetened oat milk plus a 1 tablespoon cornstarch slurry for extra body.

Yes. Use a 7–8 qt pot. Sear chicken in batches, add an extra ½–1 cup broth if needed for circulation, and allow a few extra minutes for the pot to return to a gentle simmer.

Thaw fully before searing for even cooking and good browning. For zero thaw, substitute 2½–3 cups shredded rotisserie chicken and warm it in the simmer.

Carrots and mushrooms hold texture well; sweet potato softens slightly but stays pleasant. To keep grains extra firm after freezing, store the cooked rice separately and combine when reheating.

No. Texture and flavor are better on the stove. Wild rice cooks unevenly in slow cookers and creamy finishes can split.