This healthy Homemade Chicken and Wild Rice Soup recipe is made with fresh chopped vegetables, chicken, and a wild rice blend in a rich chicken stock.
Healthy Homemade Chicken and Wild Rice Soup
When it comes to healthy soup recipes, this creamy Homemade Chicken and Wild Rice Soup recipe comes to mind.
Why wild rice? Well, wild rice has a long history here in Wisconsin, even though it really isn’t considered a “rice” but a grass that was a food staple of the Ojibwa and Menominee Indians.
Wild Rice is grown in shallow lakes and streams and harvested in late summer. It was one of the primary foodstuffs that sustained these tribes through the harsh winters and early springs. And, it was so important to their diet that Europeans actually referred to these First Nation tribes as “The Wild Rice People.”
Interestingly, wild rice was so valuable that it was used in bartering for other staples that the tribes needed.
Fast forward to the 21st Century and this same rice-grass is still a vital ingredient in many recipes.
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It’s good to note, however, that wild Rice does take longer to make than regular white rice because of it’s tough outer shell. But once it’s cooked to doneness, it offers the right amount of bite, much like brown rice.
Besides eating it plain as a side, wild rice is a nutritious ingredient for soups, stews and salads.
How to Make Chicken Wild Rice Soup
I like to think of this soup as a Midwest must-make. As mentioned above, this soup is a mix of fresh carrots, celery, onions, and chicken in a rich chicken stock that’s laced with wild rice.
I like to cook it in the oven in my Scanpan stock pot but you can certainly cook it on the stove or even use an Instant Pot or slow cooker to make this dish.
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If I’m starting with raw chicken, then I’ll use one of the low-slow cooking methods to really bring out the flavor of chicken (see Below). And, as a caveat, when the chicken is ready and cooked through, so is the wild rice.
But, if I’m in a hurry, then I’ll go the rotisserie chicken route and cook my Chicken and Rice Soup on the stove. I find that it’s easier to watch and cooking time for the rice is about 45 minutes.
And speaking of wild rice, I’ve tried a number of wild rice products and one that offers a nice creamy consistency is the Lundberg brand.
But, if you don’t want or have access to a premixed rice blend, you can create your own with a 50/50 mix of wild rice and either white or brown rice. One cup of each will work well with this recipe.
Then, it’s just a matter of layering the ingredients and cooking as noted below.
Time and Instructions for Popular Cooking Methods
So, here are the times and instructions for the most popular cooking methods to make this recipe:
Stovetop: Cook at a medium simmer for approximately 45 minutes. Stir occasionally.
Instant Pot: Use the Pressure Cook/Manual button or dial. Then select 35 minutes. High pressure. When the cooking cycle is finished, let the pot sit undisturbed for 15 minutes (Natural Release). Then manually release the remaining pressure, carefully, opening the valve a little at a time.
Slow Cooker: Cook on LOW for 8 hours.
Oven Method: Cook in a preheated 400 degree F oven for one hour.
Author Note: What you’ll find with any of these cooking methods is a creamy but healthy homemade chicken and wild rice soup that I feel is much better than any fast food chain–just saying.
As you can see, this recipe is very easy to make and a definite must when you want a rich and satisfying meal to fight off the chill and warm the tummy. Enjoy!
For more delicious soup and stew recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
Chicken and Wild Rice Soup
This creamy, heathy Homemade Chicken and Wild Rice Soup recipe is made with fresh chopped vegetables, chicken, and a wild rice blend in a rich chicken stock.
- 1 1/4 cup Lundberg Farms Wild Blend Rice (See Note Below)
- 1 rotisserie chicken deboned and meat chopped or 6 boneless raw chicken thighs cubed.
- 6 cups chicken stock or water
- 2 cups celery chopped
- 2 cups carrots chopped or shredded
- 8 oz baby bella mushrooms quartered or sliced
- 1 cup onion chopped
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup cream optional
In a oven-proof stock pot (like ScanPan) or Dutch oven, layer the ingredients, starting with the chicken, then rice, and finally, add the rest of the ingredients, except the cream.
Bake in a preheated 400 degree F oven for one hour.
- Stir half way through the cooking cycle.
Remove Dutch oven from the oven and add the cream (optional).
- Salt and pepper to taste.
- Serve hot. Enjoy!
Cooking Note: You can also use a 50/50 blend or 1 cup of each, wild rice and white or brown rice. By cooking for doneness of the wild rice, you will also get the enhancement of creamy white or brown rice. Enjoy!