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5 from 1 review

Quick & Easy Chicken and Wild Rice Soup (30 Minutes)

GF Gluten-Free
Posted by Jess Larson on November 28th, 2022 (Updated January 9, 2025)
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
A Minnesota classic! This quick & easy Chicken and Wild Rice Soup recipe uses a few smart shortcuts to create total comfort food in 30 minutes or less! Simmer shredded rotisserie chicken & pre-cooked wild rice with plenty of veggies, poultry seasoning, half and half, & a bit of lemon for a classic & super creamy chicken wild rice soup. An easy & delicious one-pot meal perfect for any chilly night!

Naturally gluten-free. Meal prep-friendly.

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A ceramic soup bowl with a brown rim is filled with chicken and wild rice soup. The soup is garnished with black pepper and finely chopped herbs. The bowl sits atop a creamy white textured surface with a blue and white striped linen napkin and a small white pinch bowl filled with finely chopped herbs resting alongside. A metal spoon rests inside of the bowl.
Photography by Rachel Cook
Prep: 10 mins
Cook: 25 mins
Serves: 10-12
5 from 1 review
Featured Review

We’re Minnesotans so we have to make wild rice soup a few times during the cold winter months. My hubby says this is his favorite. The sautéed veggies and seasonings added even more deliciousness. We’ll be enjoying this one again!

Lavonne
Read More Reviews

Iconic Minnesota Soup – Made Quick and Easy!

Here in Minnesota, chicken and wild rice soup is a low-key BIG deal. (I honestly think it’s more popular than tater tot hotdish, which definitely says something!) Whether you grew up eating chicken and wild rice soup or it’s new to you, this iconic Minnesota dish is total comfort food.

There are tons of chicken and wild rice soup recipes out there, but my mom’s version is my go-to. It goes from stovetop to table in 30 minutes or less thanks to shortcut ingredients like pre-cooked wild rice and shredded rotisserie chicken. If you have leftover chicken from a Sunday roast (or even leftover Thanksgiving turkey!), this recipe is a great way to use it up.

Two ceramic soup bowls with a brown rims are filled with chicken and wild rice soup. The soup is garnished with black pepper and finely chopped herbs. The bowls sits atop a creamy white textured surface with a blue and white striped linen napkin and a small white pinch bowl filled with finely chopped herbs resting alongside. A metal spoon rests inside each of the bowls. this Recipe for Later!
Creamy chicken and wild rice soup is classic comfort food, ready in 30 minutes.

In addition to the easy, shortcut ingredients, Mom also uses rice flour as a thickener, making this quick chicken and wild rice soup naturally gluten-free. It’s a simple swap with a big impact – it eliminates the need to prep a classic roux! (ICYMI, our vegetarian wild rice soup also has a fun gluten-free thickening trick, too!)

This creamy soup is loaded with hearty wild rice and tons of carrots, celery, onion and mushrooms. It’s super satisfying and feel-good, and guaranteed to fill you up! Soup season comfort food doesn’t get better than that. 💜

Chicken and wild rice soup ingredients arranged on a creamy white textured surface: shredded chicken, wild rice, unsalted butter, carrots, celery, yellow onion, cremini mushrooms, garlic, dried poultry seasoning, chicken base, rice flour, chicken broth or stock, silvered almonds, half & half, lemon, kosher salt, and ground black pepper.
This weeknight soup is ready in just 30 minutes with flavorful ingredients: wild rice, shredded chicken, vegetables, aromatics, chicken stock, rice flour, half and half, and a couple finishing touches.

A Minnesota Staple: Wild Rice

Wild rice is an aquatic grass that grows naturally in the shallow lakes of Minnesota. Indigenous tribes like the Ojibwe have been harvesting what they call manoomin (or “good berry”) for centuries, and continue to play an essential role in hand-harvesting Minnesota wild rice. Eventually, it became a staple product for trading and Minnesota became the top supplier of wild rice in the world. It’s also our official state grain!

Tip! ⇢ Due to its long cook time, I always prep a big pot of wild rice at the beginning of winter, storing individual portions in the freezer for an easy shortcut. Most conventional grocery stores also sell pre-cooked wild rice packets that you can quickly reheat in the microwave.

Cooked wild rice for quick chicken and wild rice soup fills a large cream colored ceramic bowl. The bowl sits atop a creamy white textured surface and a single bay leaf rests atop the cooked wild rice.
Prepping wild rice ahead of time is an essential soup-season shortcut.

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How to Make Chicken and Wild Rice Soup (in 30 Minutes!)

Mom’s super savvy shortcuts make this one-pot meal quick and easy. There’s no time to waste when a soup craving hits on a chilly Minnesota day!

Cooked carrot, celery, onion, and mushrooms rest at the bottom of a large heavy-bottomed pot that sits atop a creamy white textured surface. A wooden spoon rests inside of the pot for stirring.
Soften carrots, celery, onion, and mushrooms in butter or olive oil in a Dutch oven or medium saucepan…
Cooked carrot, celery, onion, and mushrooms combine with garlic, dried poultry seasoning, and chicken base. The veggies and aromatics rest at the bottom of a large heavy-bottomed pot that sits atop a creamy white textured surface. A wooden spoon rests inside of the pot for stirring.
…then coat them in garlic, poultry seasoning, and chicken base for extra flavor.

Tip! ⇢ The veggies will take about 10 minutes to cook – the perfect window of time to multitask by shredding your chicken if you haven’t done so already!

Chicken, vegetables, stock and aromatics fill a large heavy-bottomed pot that sits atop a creamy white textured surface. A wooden spoon rests inside of the pot for stirring.
Add the rice flour slurry, chicken stock, shredded chicken, cooked wild rice, and slivered almonds to the pot with the veggies, then bring everything to a simmer over medium-high heat.
Finished creamy chicken and wild rice soup fills a large heavy-bottomed pot that sits atop a creamy white textured surface. A wooden spoon rests inside of the pot for stirring.
Once the chicken and wild rice soup has simmered for about 5 minutes, add the half and half and lemon.

Instead of preparing a traditional roux, a rice flour slurry helps thicken the soup so it’s creamy and hearty! We use rice flour instead of all-purpose flour, which has a velvety texture and also happens to be gluten-free.

Tip! ⇢ It’s always best to cook dairy gently, so avoid boiling the soup too intensely once you add the half and half. Once it’s warmed through you can simply turn off the heat – the soup is hot enough at this point!

Reheating Leftovers

This chicken wild rice soup recipe yields a large batch, but luckily, a pot of chicken and wild rice soup only gets better the longer its flavors sit and meld together. Store any leftover soup in the fridge for up to 4 days. It also freezes beautifully. Find the full storage and reheating instructions in the Recipe Notes, below.

A close up and slightly side angle shot of finished quick chicken and wild rice soup inside of a large heavy-bottomed pot that sits atop a creamy white textured surface. A wooden ladle rests inside of the pot and the soup has been garnished with finely chopped herbs and pepper.
Chicken and wild rice soup is a staple comfort food in our house – creamy, flavorful, and weeknight-approved.

Serving Suggestions

We keep serving this quick and easy chicken and wild rice soup pretty simple here at the PWWB House. I ladle the soup into cozy bowls, then top with lots of cracked black pepper and a sprinkling of fresh herbs like parsley or thyme.

We love serving this comforting soup with Homemade No-Knead Bread slathered in butter (the only thing cozier than a pot of simmering soup on the stovetop is the smell of freshly baked bread!). A simple Mixed Greens Side Salad is also an easy, fresh add-on.

A ceramic soup bowl with a brown rim is filled with chicken and wild rice soup. The soup is garnished with black pepper and finely chopped herbs. The bowl sits atop a creamy white textured surface with a blue and white striped linen napkin and a small white pinch bowl filled with finely chopped herbs resting alongside. A metal spoon rests inside of the bowl.
Cozy weeknights don’t get any better!

I can’t wait for you to try Mom’s Chicken and Wild Rice Soup recipe! It’s so flavorful that you’d never guess how quickly it comes together. A comfort food staple at our house during the cool months – we think you’ll love it too!

If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! ♡ Happy cooking!

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Two ceramic soup bowls with a brown rims are filled with chicken and wild rice soup. The soup is garnished with black pepper and finely chopped herbs. The bowls sits atop a creamy white textured surface with a blue and white striped linen napkin, a small white pinch bowl filled with finely chopped herbs, and pieces of torn crusty bread resting alongside. A metal spoon rests inside of the bowl at center.

Quick & Easy Chicken and Wild Rice Soup (30 Minutes)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 10–12 1x
  • Category: Soup, Stew, & Chili Recipes
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

Here in Minnesota, chicken and wild rice soup is a low-key BIG deal. Wild rice is our official state grain, and there’s nothing we Minnesotans love more than enjoying it in a comforting casserole or cozy soup. Chicken and wild rice soup is iconic Minnesota comfort food!

There are plenty of recipes out there, but this is the one my family most often enjoys. It goes from stovetop to table in 30 minutes or less thanks to a couple of savvy shortcut ingredients, like shredded rotisserie chicken and cooked wild rice. Despite these shortcuts and a relatively quick simmer, you’ll love the rich flavor of this soup. It’s the ultimate cozy comfort food!

Ingredients

Scale
  • 3 – 3 ½ cups shredded or diced chicken (approx. 1 lb chicken meat or 1 store bought rotisserie chicken)
  • 3 cups cooked wild rice (see Recipe Notes)
  • 3 tablespoons unsalted butter
  • 3 medium carrots, peeled as desired and diced
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 8 ounces cremini mushrooms (baby bella), trimmed and sliced
  • 6 cloves garlic, finely chopped or grated
  • 2 teaspoons dried poultry seasoning
  • 2 teaspoons chicken base
  • ½ cup rice flour (see Recipe Notes)
  • 4 cups chicken broth or stock, divided
  • ½ cup slivered almonds
  • 3 cups half and half
  • ½ lemon, juiced
  • kosher salt and ground black pepper, to season

Instructions

  1. Soften the veggies: Add the butter to a large, heavy-bottomed pot or Dutch oven (at least 5-qt capacity) over medium heat. Once melted, add in the carrot, celery, onion, and mushroom. Season with 1 teaspoon kosher salt and ground black pepper as desired. Stir to combine. Cook, stirring occasionally, until the veggies have softened slightly, 6-8 minutes. If you haven’t already, this is a great time to shred or dice the cooked chicken.How to make easy chicken and wild rice soup, step 1: Soften the veggies. Cooked carrot, celery, onion, & mushrooms rest at the bottom of a large heavy-bottomed pot that sits atop a creamy white textured surface. A wooden spoon rests inside of the pot for stirring.
  2. Cook the aromatics: Add the garlic, dried poultry seasoning, and chicken base to the pot, stirring to coat the softened veggies. Cook until fragrant, 1-2 minutes.How to make easy chicken and wild rice soup, step 2: Cook the aromatics. Cooked carrot, celery, onion, & mushrooms combine with garlic, dried poultry seasoning, & chicken base. The veggies and aromatics rest at the bottom of a large heavy-bottomed pot that sits atop a creamy white textured surface. A wooden spoon rests inside of the pot for stirring.
  3. Build the chicken and wild rice soup: Create a slurry by whisking the rice flour into 1 cup of the chicken stock – be sure to whisk very well to eliminate any lumps or bumps. Pour the chicken stock and the rice flour slurry into the pot. Cook, stirring often, until the stock thickens, 2-3 minutes. Stir the shredded/diced chicken, wild rice, and slivered almonds into the soup. Increase heat to medium-high to bring the soup to a steady simmer, then cook about 5 minutes, stirring occasionally, to bring the flavors together.The beginning of easy chicken and wild rice soup fills a large heavy-bottomed pot that sits atop a creamy white textured surface. A wooden spoon rests inside of the pot for stirring.
  4. Finish the soup: Stir the half and half into the soup, cooking for about 5 minutes more to ensure it’s warmed through without boiling it. Turn off the heat and stir in the lemon juice. Taste and season with additional salt and ground pepper as needed.Finished creamy chicken and wild rice soup fills a large heavy-bottomed pot that sits atop a creamy white textured surface. A wooden spoon rests inside of the pot for stirring.
  5. Serve: Portion the chicken and wild rice soup into soup bowls, topping with finely chopped fresh herbs or freshly cracked black pepper as desired. Enjoy!Two ceramic soup bowls with a brown rims are filled with chicken and wild rice soup. The soup is garnished with black pepper and finely chopped herbs. The bowls sits atop a creamy white textured surface with a blue and white striped linen napkin, a small white pinch bowl filled with finely chopped herbs, and pieces of torn crusty bread resting alongside. A metal spoon rests inside of the bowl at center.

Equipment

Notes

  • Ingredient Notes:
    • Wild rice: Using pre-cooked wild rice is secret to making this recipe quick and easy. There are a few different options, based on your preferences. You can use a packet of cooked wild rice, which are often sold near dry and minute rice varieties in the rice and grains aisle, and simply reheat it in the microwave according to package directions. Second, if you enjoy wild rice recipes, you can also cook up a big batch of wild rice at the beginning of soup season and store it in the freezer for later use – this is my preferred method. I rinse the dry wild rice well, then add it to 6 cups of boiling chicken stock (or water, or vegetable stock) with a few bay leaves. Boil, stirring occasionally, until the wild rice is tender, about 45-55 minutes. Drain, cool completely, then store in an airtight container in the refrigerator for up to 1 week or portion into smaller freezer containers and freeze up to 3 months. 1 cup dry rice yields 3-4 cups cooked wild rice.
    • Rice flour: Rather than creating a roux with all-purpose flour, the use of a rice flour slurry keeps this wild rice soup recipe entirely gluten-free. For smooth and creamy results, be sure to use finely ground rice flour (vs a more coarsely textured “stone-ground”) – this is the rice flour we always use. If you do not keep rice flour on hand, you can create a similar slurry using 3-4 tablespoons cornstarch OR an equal amount of all-purpose flour (not gluten-free).
  • Storage and Freezing:
    • Storage and Reheating: This quick chicken wild rice soup is incredibly meal prep and make-ahead friendly – it stores so well and it’s one of those things that gets even better as it sits and its flavors meld together. Cool leftover chicken wild rice soup completely, then transfer to an airtight container and store in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
    • Freezer Instructions: This chicken wild rice soup is also incredibly freezer-friendly. Transfer the cooled soup to a freezer container or divide between multiple freezer containers for smaller portions – Souper Cubes are our favorite! – and freeze for up to 3 months. To thaw, place the frozen chicken wild rice soup in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Easily reheat on the stovetop.
  • 20-Minute Meal Prep: With the wild rice cooked, all of the prep work involved in this recipe is shredding cooked chicken and chopping the veggies. Take care of this in advance, storing in airtight containers in the refrigerator and when you’re ready to prep your soup, all you have to do is get cooking – seriously so easy!
    • Chicken Prep: Dice or shred the cooked chicken into bite-sized pieces. Store in an airtight container in the refrigerator for up to 3 days. (10 minutes active prep)
    • Veggie Prep: Dice 1 medium yellow onion, 3 medium carrots (peel as desired), and 3 stalks celery. Store in an airtight container in the refrigerator for up to 5 days. (10 minutes active prep)

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

A close up and macro shot of chicken and wild rice soup inside of a ceramic bowl with a brown rim. The soup is garnished with black pepper and finely chopped herbs. The bowl sits atop a creamy white textured surface with another soup bowl, a piece of crusty bread, and a small white pinch bowl filled with finely chopped herbs resting alongside. A metal spoon rests inside of the bowl at center.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 2.27.25
    Lauren Timboe said:

    Love this soup however it says the recipe calls for 4 cups of chicken broth and in the directions only has you utilizing one cup of chicken broth so where did the other 3 cups of chicken broth go?

    Reply
  2. 1.31.25
    Dru Hall said:

    Oh my goodness! This recipe is EASY and so delicious! I’ve made it twice and it’s been a hit with family and friends. If you have all ingredients chopped and ready, it goes together quickly! It’s a keeper!

    Reply
    • 2.3.25
      Emma @ Plays Well With Butter said:

      So glad you enjoy this soup as much as we do, Dru!

      Reply
  3. 1.23.25
    Dru Hall said:

    I am planning to make this ahead for a dinner out of town. Can I heat it up using a crock pot?

    Reply
  4. 1.13.23
    LaVonne said:

    We’re Minnesotans so we have to make wild rice soup a few times during the cold winter months. My hubby says this is his favorite. I used previously cooked chicken breasts and happened to have heavy whipped cream on hand so I diluted it with milk. The sautéed veggies and seasonings added even more deliciousness. Obviously we’ll be enjoying this one again!

    Reply
    • 1.15.23
      Erin @ Plays Well With Butter said:

      Thanks so much LaVonne! We totally agree, it’s a winter must-have soup! 🙂

      Reply