Chicken and Wild Rice Soup with Coconut Milk and Aromatic Vegetables Recipe

Introduction

This Chicken and Wild Rice Soup is a comforting, hearty dish perfect for chilly days. Packed with tender chicken, wholesome wild rice, and flavorful herbs, it’s easy to prepare and nourishing for the whole family.

Ingredients

• 1 cup wild rice blend
• 2 tablespoons olive oil
• 1 pound chicken breast, cubed (breasts or thighs; rotisserie option available)
• 1 cup celery, diced
• 1 cup carrots, diced
• 1 cup onion, diced
• 1 teaspoon kosher salt (plus more to taste)
• 1 teaspoon black pepper (plus more to taste)
• 3 tablespoons poultry herb blend (freeze-dried or dried)
• 1 teaspoon minced garlic (about 1 clove)
• 2-3 tablespoons Worcestershire sauce
• 1 bay leaf (optional)
• ¾ to 1 cup fresh parsley, chopped and divided
• 4 cups chicken broth (low sodium)
• 1 13.66 ounce can unsweetened full-fat coconut milk
• Optional add-ins: 1–1½ cups diced sweet potato and/or 1–1½ cups diced cremini mushrooms

Instructions

1. Step 1: Cook the wild rice using your preferred method. Rinse the rice blend and simmer in salted water until tender (40–50 minutes stovetop) or use a rice cooker or Instant Pot. Drain and fluff, then keep warm.
2. Step 2: Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add the cubed chicken, season lightly with salt and pepper, and cook until just opaque, about 4 minutes. Transfer chicken to a bowl, leaving the browned bits in the pot.
3. Step 3: Add the remaining 1 tablespoon olive oil to the pot. Stir in celery, carrots, onion, and any optional sweet potato or mushrooms. Cook until onion is translucent and vegetables start softening, 5–7 minutes.
4. Step 4: Season vegetables with salt, pepper, and poultry herb blend. Stir in garlic, Worcestershire sauce, bay leaf (if using), and half of the chopped parsley. Cook for 2–3 minutes until fragrant.
5. Step 5: Pour in chicken broth and coconut milk. Return the chicken and add the cooked wild rice. Bring mixture to a gentle simmer for 5–7 minutes to blend flavors and finish cooking the chicken. If using shredded rotisserie chicken, add it 2–3 minutes before the end.
6. Step 6: Remove the bay leaf. Stir in the remaining parsley and adjust seasoning with salt and pepper to taste. Serve the soup warm.

Tips & Variations

• Use rotisserie chicken for a quicker version; add it towards the end to warm through without overcooking.
• For a creamier soup, substitute half the coconut milk with half-and-half if preferred.
• Add diced sweet potatoes and mushrooms for extra heartiness and flavor.
• Don’t over-boil after adding coconut milk to prevent curdling; warm gently instead.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The soup may thicken when chilled; add a splash of broth or water when reheating to loosen consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of wild rice?

Yes, white rice can be used for a softer texture, but wild rice provides a nuttier flavor and chewier bite that complements the soup well.

Is this soup freezer-friendly?

This soup can be frozen, but note that the texture of the rice and vegetables may change slightly. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight and reheat gently.

Chicken and Wild Rice Soup with Coconut Milk and Aromatic Vegetables Recipe

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★★★★★

4.8 from 80 reviews

• Author: anna
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This comforting Chicken and Wild Rice Soup features tender cubed chicken, nutty wild rice blend, and a medley of vegetables simmered in a flavorful broth enriched with coconut milk. Perfect as a hearty meal on chilly days, it blends wholesome ingredients with aromatic herbs for a heartwarming bowl of soup.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup wild rice blend
• 2 tablespoons olive oil
• 1 pound chicken breast, cubed (or thighs; rotisserie option available)
• 1 cup celery, diced
• 1 cup carrots, diced
• 1 cup onion, diced
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste
• 3 tablespoons poultry herb blend (freeze-dried or dried)
• 1 teaspoon minced garlic (about 1 clove)
• 2–3 tablespoons Worcestershire sauce
• 1 bay leaf (optional)
• ¾–1 cup fresh parsley, chopped and divided
• 4 cups low sodium chicken broth
• 1 13.66 ounce can unsweetened full fat coconut milk

Optional Add-ins

• 1–1½ cups diced sweet potato
• 1–1½ cups diced cremini mushrooms

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Instructions

1. Cook the Rice: Rinse 1 cup wild rice blend well. Cook using your preferred method: stovetop by simmering with water and salt covered for 40–50 minutes until tender, drain excess and fluff; or rice cooker on brown/whole-grain setting for 45–55 minutes; or Instant Pot on rice setting for 12 minutes with quick release. Keep warm and set aside.
2. Sear the Chicken: Heat 1 tablespoon olive oil in a large 5–6 quart soup pot over medium-high heat. Add 1 pound cubed chicken, season lightly with salt and pepper, and cook, stirring occasionally, until just opaque, about 4 minutes. The chicken will finish cooking later. Transfer to a bowl, leaving browned bits in the pot.
3. Sauté Aromatics and Optional Add-ins: Add remaining 1 tablespoon olive oil to the same pot. Add diced celery, carrots, onion, and if using, sweet potato and/or mushrooms. Cook, stirring, until onion is translucent and vegetables begin to soften, about 5–7 minutes.
4. Season and Flavor: Add 1 teaspoon kosher salt, 1 teaspoon black pepper, and 3 tablespoons poultry herb blend to the vegetables. Stir in minced garlic, Worcestershire sauce, bay leaf if using, and half of the fresh parsley. Cook for 2–3 minutes until fragrant.
5. Simmer and Finish: Pour in chicken broth and coconut milk. Return seared chicken to the pot and fold in cooked wild rice. Bring soup to a gentle simmer (barely bubbling) for 5–7 minutes to blend flavors and ensure chicken is fully cooked to 165°F (74°C). If using shredded rotisserie chicken, add it 2–3 minutes before simmer ends. Remove bay leaf. Stir in remaining parsley and adjust salt and pepper to taste. For a thicker consistency, refer to notes. Serve warm.

Notes

• Wild rice blend ratio and cooking times vary by method: stovetop uses water to rice roughly 3:1 ratio; rice cooker and Instant Pot times differ as indicated.
• Rotisserie chicken can be substituted to save time, adding towards the end of cooking.
• Adjust seasoning salt and pepper at the end to taste.
• Poultry herb blend can be freeze-dried or dried and generally includes herbs like thyme, sage, and rosemary.
• Worcestershire sauce adds umami depth but can be omitted or replaced if desired.
• Bay leaf is optional but imparts subtle aromatic flavor; remove before serving.
• Low sodium chicken broth is preferred to control salt levels.
• Coconut milk adds creamy richness without dairy; alternatively, half-and-half can be used for a lighter creaminess.
• Optional add-ins like sweet potato and cremini mushrooms enhance texture and flavor.
• Leaving the fond (brown bits) in the pot after searing chicken adds flavor to the vegetables.
• For thicker soup body, simmer longer to reduce or add a slurry of flour or cornstarch stirred in and cooked briefly.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Chicken soup, wild rice soup, creamy chicken soup, healthy chicken recipe, gluten free soup, coconut milk soup