There’s nothing quite like a steaming bowl of homemade soup to bring comfort after a long day, especially when the air turns crisp, and you’re craving something wholesome and satisfying. Garlic & Wild Rice Chicken Soup is that perfect bowl—warm, nourishing, and filled with rich, earthy flavors that taste like home. This is the kind of soup that feels right for a chilly autumn evening, a family gathering during the holidays, or even as a simple weeknight dinner when you need something hearty yet healthy.
The inspiration for this dish comes from a blend of old-world traditions and modern comfort food cravings. Garlic has long been celebrated in kitchens around the world, not only for its bold flavor but also for its natural health benefits, while wild rice brings a rustic, nutty taste rooted in Native American cuisine. Combined with tender chicken and a medley of fresh vegetables, this recipe bridges cultures and traditions, resulting in a soup that’s as healing as it is delicious. Whether you’re making it to soothe a cold, impress guests, or simply enjoy a nourishing bowl for yourself, this recipe will quickly become a staple in your kitchen.
Why You’ll Love This Garlic & Wild Rice Chicken Soup
This recipe goes beyond being just another chicken soup. Here are a few reasons why you’ll want to make it again and again:
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Bold Garlic Flavor – Garlic doesn’t just hide in the background here; it takes center stage, infusing the broth with a warm, aromatic depth.
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Nutty, Hearty Wild Rice – Unlike white or brown rice, wild rice brings a unique, earthy flavor and chewy texture that makes every spoonful satisfying.
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Wholesome & Nourishing – Packed with lean protein, whole grains, and plenty of vegetables, this soup is as nourishing for the body as it is comforting for the soul.
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Perfect Make-Ahead Meal – Like many soups, it tastes even better the next day, making it an excellent choice for meal prep or busy weeks.
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Family-Friendly Comfort Food – Even picky eaters will love the cozy, home-cooked flavor.
Ingredients
Here’s everything you’ll need to bring this soup to life:
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2 tablespoons olive oil
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1 medium onion, finely chopped
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5–6 cloves garlic, minced
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3 medium carrots, sliced
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2 celery stalks, sliced
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1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
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1 teaspoon dried rosemary
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1 teaspoon dried parsley
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Salt and black pepper, to taste
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8 cups chicken broth (low sodium recommended)
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1 cup uncooked wild rice, rinsed
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2 bay leaves
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1 ½ pounds boneless, skinless chicken breasts or thighs
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1 cup baby spinach (optional, for added greens)
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Juice of 1 lemon (optional, for brightness)
Directions
1. Sauté the Aromatics
Begin by preparing the base of your soup, which starts with sautéing the aromatics. In a large soup pot or Dutch oven, heat the olive oil over medium heat until it shimmers gently. Add the finely chopped onion, sliced carrots, and celery to the pot. These vegetables are essential not only for flavor but also for texture, creating a wholesome foundation for the soup. Stir them occasionally, letting them soften and release their natural sweetness, which should take about 5 to 7 minutes.
Once the vegetables begin to soften, stir in the minced garlic. Garlic is a powerhouse of flavor, so be attentive at this stage—cook it for about one minute until it becomes fragrant. Avoid letting it brown too much, as burnt garlic can add bitterness to the soup. The combination of softened onions, tender carrots, crisp-tender celery, and aromatic garlic forms a comforting, fragrant base that signals the start of something delicious.
2. Build the Flavor Base
After the aromatics are ready, it’s time to layer in the herbs and seasonings. Add the dried thyme, rosemary, and parsley, along with a pinch of salt and a generous grind of black pepper. These herbs infuse the soup with a warm, earthy aroma that will deepen as the soup simmers. Stir the mixture thoroughly so that the herbs coat the vegetables evenly, releasing their essential oils into the pot.
At this stage, you can also taste and adjust the seasoning slightly. Remember, the broth will also contribute to the saltiness, so it’s best to season lightly and adjust later. Taking the time to build these flavors now ensures that every spoonful of soup is rich, balanced, and aromatic.
3. Add the Broth and Rice
Once your base is flavorful and aromatic, it’s time to add the liquid component. Pour in the chicken broth slowly, allowing it to combine with the vegetables and herbs. Bring the mixture to a gentle boil over medium heat. While waiting for the broth to heat, rinse the wild rice under cold water to remove any excess starch. Then, stir the rice into the pot along with the bay leaves.
Lower the heat to a gentle simmer and cover the pot. Let the soup cook for about 30 minutes, giving the wild rice enough time to absorb the flavors from the broth and soften to a pleasantly chewy texture. The rice not only adds heartiness but also creates a satisfying texture that pairs beautifully with tender chicken and vegetables. During this time, check occasionally to ensure the rice isn’t sticking to the bottom of the pot, stirring gently as needed.
4. Cook the Chicken
While the rice is cooking, prepare the chicken. Nestle the chicken breasts or thighs directly into the simmering soup. Cover the pot again and continue to simmer over low heat. Depending on the size and thickness of the chicken, cooking will take approximately 20 to 25 minutes. During this time, the chicken will cook gently in the flavorful broth, infusing the soup with protein-rich richness and tender texture.
Check the chicken for doneness by ensuring the internal temperature reaches 165°F (74°C). The chicken should be fully cooked, juicy, and easy to shred. Cooking the chicken in the soup rather than separately allows it to absorb the aromatic flavors, creating a cohesive, deeply savory dish.
5. Shred and Return the Chicken
Once cooked, carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaves from the soup, as their flavor has been fully imparted during cooking. Return the shredded chicken to the pot and stir it in gently.
If you’re adding baby spinach, now is the perfect time. Stir it into the hot soup and allow it to wilt naturally. The spinach not only contributes vibrant color but also adds nutrients and a fresh flavor that complements the earthy tones of garlic and wild rice.
6. Brighten the Flavor
Finally, elevate your soup with a touch of brightness. Squeeze fresh lemon juice into the soup to balance the richness and deepen the flavor complexity. Taste the soup and adjust the seasoning with additional salt and pepper if needed. The lemon adds a subtle tang that enhances the savory notes of the chicken and vegetables, making every spoonful fresh and invigorating.
At this point, your Garlic & Wild Rice Chicken Soup is ready to serve. Ladle it into bowls while hot, making sure each serving contains a mix of tender chicken, chewy wild rice, and colorful vegetables. This step-by-step approach ensures a rich, flavorful, and satisfying soup every time, perfect for cozy evenings or family gatherings.
Prep Time, Cook Time, Total Time, Yield
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Prep Time: 15 minutes
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Cook Time: 55 minutes
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Total Time: 1 hour 10 minutes
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Yield: 6–8 servings
Tips for Success
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Don’t Rush the Rice – Wild rice takes longer to cook than white or brown rice, but its chewy texture and nutty taste are worth the wait.
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Use Bone-In Chicken for Extra Flavor – While boneless chicken is convenient, bone-in pieces add more richness to the broth. Just remove the bones before shredding.
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Make It Creamy – For a creamier version, stir in ½ to 1 cup of heavy cream or coconut milk at the end.
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Meal Prep Friendly – Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove.
Variations to Try
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Garlic-Lovers’ Version – Roast a whole bulb of garlic and stir the soft, caramelized cloves into the soup for a sweet, mellow garlic kick.
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Vegetarian Option – Swap the chicken for chickpeas or white beans and use vegetable broth instead of chicken broth.
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Spicy Kick – Add a pinch of red pepper flakes or a diced jalapeño with the aromatics for subtle heat.
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Mushroom Add-In – Sliced cremini or shiitake mushrooms pair beautifully with wild rice and garlic.
Health Benefits of Garlic & Wild Rice Chicken Soup
This isn’t just comfort food—it’s wellness in a bowl.
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Garlic Boosts Immunity – Garlic has natural antibacterial and antiviral properties, making this soup an excellent choice during cold and flu season.
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Wild Rice for Whole-Grain Nutrition – Wild rice is rich in fiber, protein, magnesium, and antioxidants, helping support digestion and overall health.
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Lean Protein – Chicken provides high-quality protein, supporting muscle health and energy.
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Vegetable Goodness – Carrots, celery, and spinach add vitamins, minerals, and vibrant colors to your soup.
Serving Suggestions
This soup is hearty enough to serve as a full meal, but you can pair it with sides for an even more satisfying spread.
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Crusty Bread – A slice of warm sourdough or baguette is perfect for dipping.
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Simple Green Salad – A light salad with lemon vinaigrette balances the richness of the soup.
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Roasted Vegetables – For a more filling dinner, serve with a tray of roasted root vegetables.
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Parmesan Garnish – A sprinkle of freshly grated Parmesan adds a savory touch.
Frequently Asked Questions
Can I use leftover cooked chicken?
Yes! If you already have cooked chicken, stir it in toward the end of cooking, after the rice is tender.
Can I make this in a slow cooker?
Absolutely. Add all ingredients except spinach and lemon juice to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, shred the chicken, and stir in spinach and lemon juice just before serving.
Can I make this soup gluten-free?
This recipe is naturally gluten-free as long as you use certified gluten-free chicken broth.
How do I prevent the rice from soaking up all the broth?
Wild rice continues to absorb liquid as it sits. If you plan on storing leftovers, you may want to cook the rice separately and add it to each bowl before serving.
Garlic & Wild Rice Chicken Soup Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings 1x
Description
A warm, comforting bowl of Garlic & Wild Rice Chicken Soup is perfect for crisp autumn evenings, cozy family dinners, or when you need a nourishing meal that feels like a hug in a bowl. This soup combines tender chicken, earthy wild rice, and a bold garlic flavor with a medley of fresh vegetables, creating a dish that’s both hearty and wholesome. Inspired by traditional comfort foods and the rich, nutty taste of wild rice, this recipe is easy to prepare, packed with nutrients, and sure to become a favorite for both weeknights and special occasions.
Ingredients
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2 tablespoons olive oil
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1 medium onion, finely chopped
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5–6 cloves garlic, minced
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3 medium carrots, sliced
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2 celery stalks, sliced
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1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
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1 teaspoon dried rosemary
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1 teaspoon dried parsley
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Salt and black pepper, to taste
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8 cups chicken broth (low sodium recommended)
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1 cup uncooked wild rice, rinsed
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2 bay leaves
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1 ½ pounds boneless, skinless chicken breasts or thighs
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1 cup baby spinach (optional)
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Juice of 1 lemon (optional)
Instructions
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In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5–7 minutes. Stir in the garlic and cook for another minute until fragrant, being careful not to burn.
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Add the thyme, rosemary, parsley, salt, and pepper. Stir well so the herbs coat the vegetables, releasing their aromas into the pot.
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Pour in the chicken broth and bring to a gentle boil. Stir in the rinsed wild rice and bay leaves. Reduce the heat to low, cover, and simmer for about 30 minutes until the rice is tender.
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Nestle the chicken breasts or thighs into the pot. Cover and let the soup simmer until the chicken is fully cooked, about 20–25 minutes.
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Remove the chicken from the pot and shred it using two forks. Discard the bay leaves, then return the shredded chicken to the soup. Stir in baby spinach if using, letting it wilt into the hot broth.
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Finish the soup with a squeeze of fresh lemon juice if desired. Taste and adjust seasonings with more salt and pepper as needed.
Notes
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Wild rice takes longer to cook than other rice types but adds a hearty texture and nutty flavor.
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For extra flavor, use bone-in chicken pieces, removing bones before shredding.
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This soup stores well in the fridge for up to 4 days or can be frozen for up to 3 months.
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Adjust seasonings gradually, especially salt, as the broth may already contain sodium.
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Optional additions: roasted garlic, red pepper flakes for heat, or mushrooms for an earthy depth.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
