Chicken Wild Rice Soup is a delicious hearty soup filled with tons of veggies. The soup is creamy, comforting, and flavorful. Thanks to the secret ingredient this soup is not your normal chicken wild rice soup. It’s a must try!
The soup was inspired by a chicken wild rice soup sold at a café by my work. When I first tried it I knew there was an ingredient that set it apart. So, I set on a journey to replicate that delicious creamy soup. After testing different recipes I finally found the perfect recipe and the secret ingredient.
You have to try this soup! Especially during these winter months when it’s cold outside and all you want to do is cozy up on the couch with this delicious comforting chicken wild rice soup. But truth be told I used to order this soup during summer too.
What is the secret ingredient to this chicken wild rice soup?
Here it is! Drums please… The secret ingredient is celery seeds. Believe it or not, the celery seeds in this recipe takes it to the next level. I am usually not a huge fan of celery. I will eat it, but it’s not my veggie of choice, but in this recipe the celery seeds flavor is a game changer. There is something about it that makes it extra flavorful and comforting. Also, there is no need for flour in this recipe because the rice thickens the soup.
What kind of rice do you use for chicken wild rice soup?
Here is the kicker even though this soup has wild rice in its name, I actually make it with a blend of rice. The rice blend I use has white, brown, wild, & red rice. Here is a picture of the brand I use.
What kind of vegetables do you use for chicken wild rice soup?
Here is another important thing to do in order to yield the best results. Use fresh organic veggies! I cannot emphasize enough how important it is to use fresh organic products. The fresher the produce the better the taste. Not only do organic fresh vegetables make your meals taste better, but they are also better for you. For this recipe I used, carrots, celery, onions, garlic, and mushrooms.
How to make Chicken Wild Rice Soup
First start by adding 2 tablespoons of butter to a soup pot over medium heat. Next, add the fresh organic veggies, carrots, celery, onion, mushrooms. Then add the herbs, celery seeds and thyme. Then add the salt and white pepper. If you don’t have white pepper on hand you can use black pepper. Cook stirring occasionally for about 8 minutes, until the vegetables begin to soften.
Next add the rice blend to the pot and cook for another 3 minutes. Gradually stir in the homemade chicken broth. Please try to make homemade chicken broth for this recipe. It is worth it.
Bring to a boil, then simmer over low heat, stirring occasionally, for about 30 minutes until the vegetables are tender. Add the cooked chicken and simmer for about 10-15 minutes until the rice is tender.
Finally, add the heavy cream and season with more salt to taste if need be, stir until well incorporated. I usually recommend salt to taste because everyone has a different palate and some prefer more salt than others. Voila! Soup is ready to be served.
Chicken Wild Rice Soup
- 2 tablespoon butter
- 2 carrots chopped
- 3 celery stalks chopped
- ½ onion chopped
- 2 garlic cloves minced
- 1 ½ teaspoon celery seeds
- 2 tablespoons thyme fresh - chopped
- 8 oz mushrooms sliced - cremini
- 2 teaspoons salt
- 1/8 teaspoon white pepper
- 1 lb chicken cooked - 2 cups
- 2 teaspoons chicken bouillon Better than Bouillon brand
- 6 cups chicken broth homemade
- 1 cup rice rice blend
- 1 cup heavy cream
- Add 2 tablespoons of butter to a soup pot over medium heat. Add carrots, celery, garlic, onion, mushrooms, celery seeds, and thyme. Then add salt and pepper.
- Cook stirring occasionally for about 8 minutes, until the vegetables begin to soften.
- Add the rice to the pot and cook for 3 minutes. Then gradually stir in the chicken broth.
- Bring to a boil, then simmer over low heat, stirring occasionally, for about 30 minutes until the vegetables are tender.
- Add the chicken and simmer for about 10-15 minutes until the rice is tender.
- Add heavy cream and season with more salt to taste if need be, stir until well incorporated. Voila! Soup is ready to be served.
- For the chicken bouillon I used "Better Than Bouillon" brand.
- For the salt adjust depending on the bouillon brand you use. Some bouillon brands are very salty.