Stovetop Chicken and Wild Rice Soup

It’s winter in Southern Oregon, which means plenty of frosty mornings, highs in the 40’s, and cold + rainy nights. Enter: Stovetop Chicken and Wild Rice Soup. It’s creamy, hearty, and incredibly satisfying on a cold winter night. This soup boasts all natural and wholesome ingredients, no additives (bye-bye bullion), and incredible flavor to boot.

Here is what you’ll need to make this Stovetop Chicken and Wild Rice Soup:

Cooked Wild Rice

Salted Butter

All Purpose Flour

Chopped Carrots

Chopped Celery

Chopped Mushrooms (I used the frozen mushroom medley from Trader Joe’s, but any mushrooms would work include these frozen Woodstock ones)

Chopped White Onion

Minced Garlic

Salt

Pepper

Chicken Stock

Half and Half

Shredded Chicken

Start the Night Before

Ok, so you can absolutely use rotisserie chicken + store bought stock. It would work just fine, but I must strongly suggest that you make your own crockpot chicken stock. It’s SO EASY, and it simmers overnight to give you the best tasting broth you will ever have. I roast a whole chicken every week, sometimes two if we are heavy on our chicken consumption that week! 90% of the time I will turn right around and make chicken stock that very night. Even if you buy a rotisserie chicken, you can make the stock yourself. Simply strip the chicken off the bones, and place the bones and skins in your crockpot. Now here’s where it gets super easy and very customizable. You can add whatever else you’d like to spice it up. I add a carrot, a celery stalk, some onions (or onion powder if I don’t have onions cut up), garlic powder, salt, pepper, and cumin. I dump, I don’t measure. Cook on low for 12-14 hour. Now except for the salt, you can’t really over-spice this stock. Add a marginal amount of salt, because you can always add more the next day. You will also be adding salt to the soup, so it’s ok if the stock isn’t too salty. You can also freeze the stock and use it whenever you find the need in your recipes. It also makes an exceptional chicken noodle soup!

The Rice

Wild rice is incredibly versatile, and it is hand’s down my favorite type of rice. The texture is so intricate, and I love the variety of colors. This rice makes the soup, so I highly suggest that you don’t swap out this ingredient. Also, using the chicken stock to cook the rice creates incredible flavor from the get-go, so definitely use this in place of water.

The Veggies

Now I love carrots, celery, onions, and mushrooms. I don’t much care for green veggies like peas or green beans, but you can add any veggies that you’d like! Corn would be a fun color and flavor addition, and spinach or kale would add some healthy greenery if you’re into that sort of thing. 😉

Putting it all Together

This soup comes together in stages and then simply simmers for a few extra minutes to meld it all together. It’s dreamy, and so creamy without being heavy in the slightest. The good news is: you can omit the half and half if you prefer a more broth-y texture, and want to skip the added calories.

I hope you love this winter staple! We have it often, and I’m so excited to finally be sharing it with you.

Tag me if you make it! -> #HHBBAKES

XO,

Heather

Other Favorite Dinner Recipes

Veggie Garlic Naan Pizza

Meat Lovers Crock-pot Chili with Sweet Cornbread

Print Recipe

Stovetop Chicken and Wild Rice Soup

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Dinner, Meat, Soup

Servings: 4 servings

Calories: 300kcal

Ingredients

• For the rice: 2 cups cooked wild rice, chicken stock, and salted butter (see directions)
• 4 tablespoon salted butter
• ¼ cup all purpose flour
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped mushrooms
• ½ cup chipped white onion
• 1 tablespoon minced garlic
• ½ teaspoon salt
• ¼ teaspoon pepper
• 6 cups chicken stock
• ½ half and half
• 3 cups shredded chicken

Instructions

• To make the rice: cook your rice according to instructions, but make it with chicken stock instead of water + add 2 tablespoon salted butter at the start. Cook for 45 minutes and remove from stove. Set aside. 
• In a medium to large saucepan, Melt the butter on medium high heat. Add the garlic, onion {or onion powder}, carrots, celery, and mushrooms. Sauté for two minutes until bubbly and fragrant. 
• Add the flour, and mix to coat. Add the chicken stock, and continue to cook on medium to high heat for 15-20 minutes, or until veggies are soft and tender. 
• If the mixture bubbles too much, reduce heat to medium. Continue stirring occasionally. When the veggies are sufficiently cooked, add the rice, chicken, and half and half. Mix well and continue to simmer on low for 5 minutes. Taste and add salt and pepper to liking.
• Soup can be refrigerated in an airtight container for up to five days.  Serve warm with fresh bread and butter, and enjoy! 

Notes

See blog for additional how-to’s and suggestions.