Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken and Wild Rice Soup 4.7 (3) 3 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 December 14, 2023 Rate PRINT Share Prep Time: 25 mins Total Time: 35 mins Servings: 2 Sometimes creamy and oftentimes brothy, chicken and wild rice soup originated in the Midwest, where the rice grows abundantly. 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 sometimes 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 a few simple shortcuts and will surely make its way into your regular dinner rotation. Double (or triple) it and a warm bowl of comforting soup will be just a few minutes away. Rachel Marek 27 of Our Best Chicken Soup Recipes to Warm Up to This Season 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. Thighs only need to simmer for a few minutes in the broth. During that time, they impart their meaty flavor into the soup and will still be nice and tender when shredded.Wild-rice blend: Wild rice usually takes up to 45 minutes to fully cook. Rice blends are sometimes partially cooked and contain wild rice along with other softer grains for a variety of textures and flavors. If you prefer white meat, you can use the same amount of boneless skinless chicken breasts instead of thighs. They will take around five minutes longer to cook. 35 Chicken Thigh Recipes to Put in Your Weeknight Dinner Rotation 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. 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 This healthy soup makes a great work or school lunch. It's packed with lean protein and complex carbs, so it'll keep everyone full to avoid the afternoon slump. Frequently Asked Questions Can I make chicken and wild rice soup in a crock pot? Yes. This soup can be made in a crock pot or slow cooker and left on the "keep warm" setting. You might need to stir in a bit more chicken broth before serving since the rice will soak up more liquid when cooked low and slow. Can I use leftover chicken in wild rice soup? Leftover chicken or turkey are both great time savers for wild rice soup. Chop or shred the meat into bite-size pieces and stir into the soup in the last five minutes of cooking to warm through. Why isn't my wild rice soup creamy? 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 or dollop each bowl with a generous spoon of sour cream. Try These Other Chicken Soup Recipes Classic Chicken Vegetable Soup Chicken and Rice Soup with Lemon White Bean Chicken Chili Chicken and Chickpea Soup Chicken-Tortilla Soup Greek Lemon Chicken Soup Chicken Soup with Dill Spaetzle Originally appeared: Everyday Food, January/February 2008 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living.