Pioneer Woman Chicken and Wild Rice Soup
This soup blends shredded chicken with cooked wild rice and vegetables in a creamy broth. It’s thick, hearty, and deeply flavorful. The wild rice adds chewiness and nuttiness, while the cream makes it smooth and rich. Perfect with a slice of crusty bread, it’s the kind of soup you’ll want to make on repeat.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
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2 tbsp olive oil or butter
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1 medium onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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1 ½ lbs boneless, skinless chicken breasts (or thighs)
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6 cups chicken broth
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1 cup uncooked wild rice (or wild rice blend)
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1 tsp dried thyme
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1 tsp dried parsley
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1 bay leaf
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Salt and black pepper, to taste
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1 cup heavy cream (or half-and-half)
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2 tbsp flour (optional, for thickening)
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Fresh parsley, chopped (for garnish)
Instructions
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Sauté vegetables: Heat oil in a large pot. Add onion, carrots, celery, and garlic. Cook for 5 minutes until softened.
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Add chicken and rice: Place chicken breasts, wild rice, thyme, parsley, bay leaf, salt, and pepper into the pot.
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Pour in broth: Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 45–50 minutes until rice is tender and chicken is cooked.
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Shred the chicken: Remove chicken, shred with two forks, and return to the pot.
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Make it creamy: Stir in heavy cream. For thicker soup, whisk flour with a little cream before adding. Simmer for another 5–10 minutes.
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Serve hot: Garnish with fresh parsley and serve with crusty bread.