This Chicken and Rice Soup is flavorful, hearty, healthy and it’s made in one pot in under an hour! Chicken and wild rice soup is a perfect meal for busy, chilly nights, it makes great leftovers & freezes well too!
Sometimes you just need a cozy bowl of soup on a chilly fall day. This Chicken and Rice Soup is one of our favorites, along with this tortellini soup, vegetable soup and sausage kale soup. It’s flavorful, hearty, healthy and it’s made in one pot in under an hour.
I love this chicken and wild rice soup because it’s light but filling. It’s dairy-free and gluten-free, so people with even strict dietary needs can enjoy it! It’s a great meal to make if anyone in your household is feeling under the weather too!
Chicken Rice Soup Recipe: Ingredients & Substitutions
Let’s chat about the ingredients in this chicken and rice soup, as well as possible substitutions.
- Olive Oil. Any neutral oil works well in this chicken and rice soup. Suggested substitutes are avocado oil, canola oil, and butter.
- Onion. Yellow, white, red, sweet, any onion variety works well in this recipe.
- Minced Garlic. Garlic powder can be used in place of minced garlic, just add it with the broth.
- Chicken Broth. Homemade or store-bought chicken broth works well in this recipe.
- Better than Bouillon. This is my secret ingredient in my soup recipes (as well as my chicken pot pie). It gives the soup such a great flavor. You can use a different chicken base, but I have had the best results with this brand.
- Raw Chicken Breasts. If you have precooked, leftover chicken you can use that instead. Just make the soup according to the instructions and add the chicken once the rice is cooked.
- Fresh thyme, bay leaves, and parsley. You can use dried spices, however I don’t recommend it. Fresh is best.
- Wild Rice. Brown rice or white rice both work well in this chicken rice soup recipe. Brown rice takes about the same amount of time to cook as wild rice, but white rice takes only about 25-30 minutes, so keep that in mind.
How to make Chicken and Rice Soup
This chicken wild rice soup recipe is easy to make in one pot in less than an hour. As always, we’ll walk through the process step-by-step, and don’t forget to watch the video!
Cook Vegetables
In a large stockpot, combine olive oil, onion, carrots, celery and garlic. Cover and cook over medium-high heat until onions are translucent.
Add broth
Add chicken broth and better than bouillon to the stockpot with the vegetabels and whisk to combine.
Add chicken, rice, herbs & spices
Next, add chicken breasts, parsley, thyme sprigs, bay leaves salt, pepper and rice to the stockpot and stir to combine. Cover and bring the mixture to a boil. After it reaches a boil reduce heat to simmer and simmer for 45 minutes, covered (25 if using white rice).
The goal here is to cook both the rice and the chicken – until it’s easily shredded with a fork. If you use white rice the rice may finish cooking before the chicken, so keep that in mind. Otherwise, 45 minutes is the perfect amount of time to cook both wild or brown rice and the chicken.
Shred Chicken & Finish cooking
Once the rice and chicken are cooked, remove and discard bay leaves and thyme sprigs. Then, remove the chicken from pot and transfer it to a large bowl or cutting board to shred.
Return the shredded chicken to the stockpot and simmer for at least 15 minutes, then serve warm with extra chopped fresh herbs, crackers, etc.
Serve
Serve this chicken and rice soup with your favorite crusty bread, like this no-knead bread, pretzel bread or the best homemade dinner rolls.
Store
Store any leftover chicken wild rice soup in an airtight container in the refrigerator for 5-7 days.
To freeze:
Let soup cool to room temperature, then transfer it to a freezer-friendly, airtight container and freeze for up to 2 months.
To reheat:
Remove frozen soup from the freezer and let thaw in the fridge overnight, or on the counter (faster). You can also let it thaw slightly then transfer the mostly-frozen soup to a pot and thaw it over low heat, stirring often.
If you love this recipe, try these:
- Easy Tortellini Soup is made in 30 minutes!
- A bowl of this hearty vegetable soup is comforting and nutritious.
- My son calls this Sausage Kale Soup “the soup that looks gross but tastes really, really good!” Although I think it looks great! haha!
- This Chicken Pot Pie Soup is made in the slow cooker and a go-to for me on chilly, busy days.
- We adore this butternut squash soup – it’s seriously the best!
- These homemade croutons or cornbread croutons are great additions to any soup!
- Try any one of our chili recipes: chicken chili, turkey chili and beef chili!
IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE AND TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!
Chicken and Rice Soup Recipe
Ingredients
- 2 TBS olive oil
- 1 cup onion diced
- 1 cup carrots peeled & diced
- 1 cup celery finely diced
- 1 tsp minced garlic
- 2 quarts chicken broth 8 cups
- 1 TBS “better than bouillon” chicken base
- 2 lbs chicken breasts raw
- 2 sprigs fresh thyme
- 2 bay leaves
- ½ to 1 tsp sea salt
- ¼ tsp black pepper
- 1 cup wild rice or brown rice or white rice*
- 1 TBS fresh parsley
Instructions
- In a large stockpot, combine olive oil, onion, carrots, celery and garlic. Cover and cook over medium-high heat until onions are translucent (about 5-7 minutes).
- Add chicken broth and better than bouillon to the stockpot and whisk to combine.
- Add chicken breasts, parsley, thyme sprigs, bay leaves salt, pepper and rice and stir to combine.
- Cover and bring mixture to a boil.
- After it reaches a boil reduce heat to simmer and simmer for 45 minutes, covered (25 if using white rice).
- Remove and discard bay leaves and thyme sprigs.
- Remove chicken from pot and shred, return it back to the pot.
- Simmer for 15 minutes, then serve.
Video
Notes
Store
Store any leftover chicken wild rice soup in an airtight container in the refrigerator for 5-7 days.To freeze:
Let soup cool to room temperature, then transfer it to a freezer-friendly, airtight container and freeze for up to 2 months.To reheat:
Remove frozen soup from the freezer and let thaw in the fridge overnight, or on the counter (faster). You can also let it thaw slightly then transfer the mostly-frozen soup to a pot and thaw it over low heat, stirring often.Ingredient Substitutions
- Olive Oil. Suggested substitutes are avocado oil, canola oil, and butter.
- Onion. Yellow, white, red, sweet, any onion variety works well in this recipe.
- Minced Garlic. Garlic powder can be used in place of minced garlic, just add it with the broth.
- Chicken Broth. Homemade or store-bought chicken broth works well in this recipe.
- Better than Bouillon Chicken Base. You can use a different chicken base, but I have had the best results with this brand.
- Raw Chicken Breasts. If you have precooked, leftover chicken you can use that instead. Just make the soup according to the instructions and add the chicken once the rice is cooked.
- Fresh thyme, bay leaves, and parsley. You can use dried spices, however I don't recommend it. Fresh is best.
- Wild Rice. Brown rice or white rice both work well in this chicken rice soup recipe. Brown rice takes about the same amount of time to cook as wild rice, but white rice takes only about 25-30 minutes, so keep that in mind.
Nutrition
The photos in this post were taken by the talented Jamie from Dishing Out Health!
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