This chicken wild rice soup is hearty, savory, and built for make-ahead meals, with tender chicken, vegetables, and nutty wild rice in a creamy broth. For the best freezer texture, the soup is thickened with a little flour but finished with cream after thawing, so it reheats smoothly without turning grainy.
Ingredients
- 1 cup uncooked wild rice blend, rinsed (about 6 ounces)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 8 ounces cremini or button mushrooms, sliced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt, plus more to taste
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1 cup whole milk or half-and-half, for serving rather than freezing
- 2 tablespoons chopped fresh parsley, for serving
- 1 teaspoon lemon juice, optional, for serving
Instructions
- Cook the rice. Prepare the wild rice blend in a separate saucepan according to its package directions, using water and no added seasoning. Drain any excess liquid. Keeping the rice separate makes it easier to freeze the soup without the grains absorbing all the broth and becoming overly soft.
- Start the vegetables. Heat the olive oil and butter in a large heavy pot or Dutch oven over medium heat. Add the onion, carrots, celery, and mushrooms. Cook for 7 to 9 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. Stir in the garlic and cook for 30 seconds.
- Add flour and broth. Sprinkle the flour over the vegetables and stir for about 1 minute, until it coats them and no dry patches remain. Gradually pour in the broth while stirring to prevent lumps. Add the thyme, sage, bay leaf, pepper, and salt.
- Poach the chicken. Add the chicken to the pot and bring the broth just to a gentle simmer. Lower the heat, cover partly, and simmer for 18 to 25 minutes, depending on the size and cut, until the thickest part of each piece reaches 165°F (74°C). Use a food thermometer rather than relying on color. Keep the liquid at a gentle simmer; a hard boil can make chicken tough.
- Shred and finish the base. Transfer the chicken to a clean plate and let it rest briefly. Remove and discard the bay leaf. Shred or chop the chicken into bite-size pieces, then return it to the pot. Taste the broth and adjust the salt and pepper. If serving now, stir in the cooked rice and milk or half-and-half. Warm gently for 2 to 3 minutes without boiling, then add parsley and, if desired, lemon juice.
- Cool portions for freezing. For a freezer batch, leave out the rice and dairy. Divide the chicken-and-vegetable soup base into shallow containers so it cools quickly. Refrigerate promptly; do not leave the pot at room temperature for more than 2 hours, or 1 hour if the room is above 90°F (32°C). Once chilled, freeze in meal-size portions, leaving about 1/2 inch of headspace for expansion. Label with the date.
- Serve a frozen portion. Thaw overnight in the refrigerator when possible. Reheat the soup base in a saucepan until it reaches 165°F (74°C), stirring occasionally. Add freshly cooked rice and milk or half-and-half, then heat gently until steaming. If reheating from frozen, use a covered saucepan over low heat with a splash of broth or water, stirring as the block loosens; do not leave it out to thaw on the counter.
Tips
- Use a rice blend that includes wild rice. Wild rice takes longer to cook than white rice, so follow the package timing and cook it separately. If you want to use leftover cooked rice, stir it in near the end rather than simmering it in the soup for a long time.
- Freeze without dairy for a smoother result. Milk and cream can separate after freezing and reheating. Add them only to the portion you are serving; whole milk is lighter, while half-and-half makes a richer soup.
- Make cooling fast and safe. Transfer soup to shallow containers rather than cooling a full stockpot on the counter. Refrigerate within 2 hours, and freeze once chilled. For a large batch, divide it among several containers so it cools evenly.
- Adjust thickness after thawing. Rice may absorb broth while stored, even when packed separately. Stir in extra broth or water a little at a time as you reheat, then taste and adjust seasoning.
Serving Suggestions
Serve the soup hot with crusty bread, dinner rolls, or crackers for dipping. A simple green salad or roasted green beans adds freshness alongside the creamy, hearty bowl. Finish with chopped parsley and a small squeeze of lemon to brighten the broth. If serving a crowd, keep the soup base warm and offer cooked rice and dairy separately so guests can choose their preferred amount and the leftovers remain easier to store.
Variations
Use boneless, skinless chicken breasts for a leaner soup, or use leftover cooked chicken: skip the poaching step and stir in about 3 cups of shredded chicken near the end, heating until it reaches 165°F. For a dairy-free bowl, omit the milk and use extra broth, or stir in an unsweetened, unflavored plant-based cooking cream when serving. You can replace the mushrooms with an additional cup of carrots or celery, or add a cup of frozen peas during the last few minutes of reheating. If using regular white or brown rice instead of a wild rice blend, cook it separately and check its package instructions; cooking times and texture vary.
Storage and Reheating
Refrigerate the soup base and cooked rice in separate airtight containers for up to 3 to 4 days. Keep dairy separate as well, and add it only when reheating a serving. For longer storage, freeze the dairy-free soup base for up to 3 months for best quality; freeze cooked rice separately for up to 1 month. Leave room in containers for expansion and mark the date. Thaw in the refrigerator overnight, then reheat on the stove until the soup reaches 165°F throughout. Reheat only the portion you plan to eat, and do not repeatedly cool and reheat the same batch. If using a microwave, cover loosely, stir at least once, and check several spots with a food thermometer. Discard soup left at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F.
Frequently Asked Questions
Can I freeze chicken wild rice soup with the rice in it?
Yes, but the rice can soak up broth and soften during freezing and reheating. For the best texture, freeze the soup base and rice separately, then combine them after reheating. If you freeze them together, expect a thicker soup and add broth as needed.
Can I freeze this soup with cream or milk?
You can, but dairy may separate or look grainy after thawing. The soup will still be safe if handled properly, but its texture may suffer. Freeze the base without dairy and stir milk or half-and-half into each reheated portion.
Can I use rotisserie chicken?
Yes. Prepare the vegetables and broth as written, but omit the raw chicken and its poaching time. Stir in about 3 cups of shredded rotisserie chicken near the end and heat the soup to 165°F before serving.
What if my soup is too thick after thawing?
Warm it gently and stir in chicken broth or water, a few tablespoons at a time, until it reaches the consistency you like. Once the rice and dairy are added, keep the heat low and avoid boiling.
How do I know the chicken is cooked safely?
Check the thickest part with an instant-read thermometer. Chicken is safe when it reaches 165°F (74°C). Do not rely only on cooking time, since pieces vary in size.
Can I put hot soup straight into the freezer?
First portion it into shallow containers and refrigerate it promptly to cool. Do not leave it on the counter for hours or place a large, hot pot in the freezer, where it can cool too slowly and warm nearby food. Freeze the chilled portions once they are cold.