Chicken and Wild Rice Soup

By December 12, 2017Dinner, Lunch, Make Ahead, Recipes
chicken and wild rice soup

As soon as fall arrives, I’m ready for soup. Some soups are quick and easy, others can be made with minimal effort in the slow cooker, and then there are soups like this one. They take a little more time to prepare, but I still see it as a win, because this recipes make a ton and the soup freezes well. We usually eat about half of it when I make it an then I put the other half into containers to freeze.

chicken and wild rice soupWhile this soup takes awhile to make, it’s not a lot of hands on time. In fact, a few weeks ago I got a cold and I picked up the ingredients at the grocery when I picked up some cold medicine. I seldom get a cold or a flu (every other year or so), but when I do it knocks me out. For the first few days of my cold I ate this soup for lunch and dinner. The hot broth felt great on my sore throat and it was the perfect solution for a limited appetite and lack of energy.

You can mix up the vegetables in this soup by adding green beans, chard, or kale instead of the spinach. I always keep the spices pretty simple for this soup.

veggies for chicken and wild rice soupThis soup is a great one pot meal and an easy lunch, since it’s full of veggies, protein, and whole grains. It’s not heavily spiced, but the homemade broth gives it a well rounded flavor.

I also like to make this ahead of time if I’m hosting guests for the holidays. If I’m making a complex holiday dinner, I don’t want to also make lunch. This soup is tasty and well loved by most, so it makes for a convenient lunch.

chicken and wild rice soup

Chicken and Wild Rice Soup

  • Author:
  • Yield: 10-12 servings
  • Category: Lunch


Warm up a cold day with this savory chicken and wild rice soup. Makes a big pot but can easily be frozen to enjoy later.


  • 1 5-pound chicken (buy the best available, since we’re cooking the whole chicken to make the broth)
  • 1 onion, chopped (medium, baseball sized)
  • 2 bay leaves
  • 3 garlic cloves (whole)
  • 2 cups chopped carrots (about 4-6 carrots)
  • 2 cups chopped celery (about 6 stalks)
  • 2 cups wild rice mix (I used Lundberg Wild Blend.)
  • 8 ounces baby spinach
  • fresh ground pepper to taste
  • sea salt to taste


  1. Place the chicken in the bottom of a large stock pot.
  2. Cover chicken with water.
  3. Add chopped onion, bay leaves, and garlic cloves.
  4. Cook for 1-2 hours until meat is falling off the bone.
  5. Remove chicken from the pot to cool, then shred the meat with hands or forks.
  6. Add chopped carrots, chopped celery, and wild rice and cook for 20 minutes.
  7. Add baby spinach and shredded chicken to the pot.
  8. Add salt and pepper to taste.


To freeze: Add cooled soup to airtight containers leaving about 3/4 an inch from the top for expansion during freezing. I use these containers. Store upright in freezer until frozen. Remember that frozen soups often result in a more liquid broth, so don’t add any additional water when freezing.

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