Chicken Wild Rice Soup Recipe

Poach the chicken

Place chicken breasts in a large saucepan or medium stockpot. Add chicken broth, water, bay leaves, thyme sprigs, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer, partially covered, until chicken reaches 165°F (about 12–15 minutes depending on thickness). Remove chicken and transfer to a plate to cool slightly; leave the poaching liquid in the pot.

Cook the wild rice

Add the wild rice blend to the poaching liquid. Bring back to a simmer, cover, and cook until tender but still slightly chewy, about 30–40 minutes (check package instructions and taste). Remove and discard bay leaves and thyme sprigs. If needed, skim any foam from the surface before proceeding.

Once chicken is cool enough to handle, shred or dice it into bite-sized pieces and set aside. Reserve the poached liquid with the cooked rice in the pot for the next steps.

While the rice cooks, heat a large Dutch oven or heavy-bottomed pot over medium heat. Add butter and olive oil. When butter is melted and shimmering, add the diced onion, celery, and carrots. Sauté, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add minced garlic to the vegetables and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Sprinkle the flour over the softened vegetables and stir to coat. Cook, stirring constantly, for 1–2 minutes to cook out the raw flour taste and create a roux base for thickening.

Gradually whisk in about 1 cup of the reserved poaching liquid (or additional chicken broth if the liquid is low) to the vegetable–flour mixture until smooth and no lumps remain. Continue whisking while adding the remaining reserved liquid and the milk and half-and-half. Bring the mixture to a gentle simmer; it will thicken as it heats. Simmer gently for 4–6 minutes, stirring occasionally, until the soup is slightly thickened.

Return the shredded chicken and cooked wild rice to the pot. Stir to combine and heat through for 3–5 minutes. Taste and season with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper, adjusting to taste.

Remove the pot from the heat. Stir in chopped parsley, optional dill, and lemon zest if using. Let the soup rest for 2 minutes to allow flavors to meld.

Serve hot in bowls. Offer additional chopped parsley or a squeeze of lemon at the table.