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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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