Ground Chicken and Wild Rice Soup Recipe

When the weather turns cool and you crave something that warms you from the inside out, there’s nothing quite like a hearty bowl of Ground Chicken and Wild Rice Soup. This dish is the definition of cozy comfort—creamy, savory, and loaded with wholesome ingredients that nourish both body and soul. It’s the kind of meal you turn to on a crisp autumn evening, after a long day, or when you want to serve your family something wholesome and satisfying without spending hours in the kitchen.

This recipe draws inspiration from classic Midwestern wild rice soups, which are often made with chicken or turkey. Here, we use lean ground chicken for a lighter yet equally rich variation. The combination of wild rice, tender vegetables, and fragrant herbs creates a deeply flavorful soup that’s both simple and soul-satisfying. It’s perfect for meal prep, family dinners, or even as a comforting freezer meal to enjoy throughout the cold months.

Ingredients

For the Soup Base:

• 1 lb ground chicken

• 1 tablespoon olive oil or butter

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 3 medium carrots, peeled and diced

• 3 celery stalks, diced

• 1 cup wild rice, rinsed and drained

• 8 cups low-sodium chicken broth

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• 1 teaspoon dried rosemary

• 1 bay leaf

• Salt and black pepper to taste

For the Creamy Finish (optional but recommended):

• 1 ½ cups milk or half-and-half

• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

• 2 tablespoons butter

Optional Garnishes:

• Fresh parsley, chopped

• A sprinkle of black pepper or paprika

• A drizzle of olive oil

Directions

1. Brown the Ground Chicken
   Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the ground chicken and cook until it’s no longer pink, breaking it apart with a wooden spoon. Season lightly with salt and pepper. Once cooked, transfer the chicken to a bowl and set aside.

2. Sauté the Aromatics
   In the same pot, add the onion, garlic, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent. This step builds the foundation of flavor for the soup.

3. Add Herbs and Rice
   Stir in the dried thyme, parsley, rosemary, and bay leaf. Add the rinsed wild rice and stir to coat it with the aromatic mixture. Toasting the rice briefly helps deepen its flavor and enhances the nutty aroma.

4. Pour in the Broth
   Pour in the chicken broth and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, cover, and let it simmer for about 45–50 minutes, or until the wild rice is tender and has slightly burst open. Stir occasionally to prevent sticking.

5. Return the Chicken
   Add the cooked ground chicken back into the pot and stir well. Let it simmer for another 10–15 minutes so the flavors can meld together. Taste and adjust the seasoning with more salt and pepper if needed.

6. Make the Creamy Base (optional)
   In a separate small saucepan, melt the butter over medium heat. Whisk in the flour (or cornstarch) until it forms a smooth paste. Slowly whisk in the milk or half-and-half, stirring continuously until the mixture thickens slightly—about 3–5 minutes.

7. Combine and Simmer
   Slowly pour the creamy mixture into the soup pot, stirring as you go. Simmer for another 5–10 minutes, allowing the soup to thicken and take on a rich, velvety texture. Remove the bay leaf before serving.

8. Serve and Enjoy
   Ladle the soup into bowls and garnish with chopped parsley or a touch of paprika for color. Serve warm with a slice of crusty bread, homemade biscuits, or a fresh salad for a complete meal.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 1 hour 10 minutes

• Total Time: 1 hour 25 minutes

• Yield: 6 servings

Why You’ll Love This Ground Chicken and Wild Rice Soup

This isn’t your average chicken soup. The use of ground chicken adds a hearty, rustic quality that makes the dish both satisfying and lighter than traditional cream-based soups made with heavy meats. The wild rice provides a chewy, earthy texture that complements the creamy broth and tender vegetables perfectly.

Here are a few reasons this soup deserves a spot in your regular rotation:

• Comforting yet wholesome: Packed with lean protein, whole grains, and vegetables.

• Perfect for meal prep: Stores well in the fridge or freezer, making it an ideal make-ahead meal.

• Flexible: You can easily make it dairy-free or gluten-free with simple swaps.

• One-pot simplicity: Everything cooks in one pot, minimizing cleanup.

Tips for Perfect Soup Every Time

1. Rinse the Wild Rice: Wild rice can contain natural starches and dust that make the broth cloudy if not rinsed. A quick rinse under cold water helps achieve a cleaner soup.

2. Don’t Rush the Simmer: Wild rice takes time to fully cook and open. Letting it simmer slowly ensures the grains become tender without overcooking the vegetables.

3. Use Quality Broth: Since broth forms the base of this recipe, choose a low-sodium, flavorful chicken broth or make your own for the best results.

4. Adjust the Creaminess: You can keep it brothy or make it creamier by adjusting the amount of milk or half-and-half to your liking.

5. Add Greens for Extra Nutrition: Stir in a handful of spinach, kale, or Swiss chard at the end for a nutritious boost.

Ingredient Variations and Substitutions

This recipe is incredibly versatile. You can tailor it to fit your dietary preferences or simply use what’s available in your kitchen:

• Grain Substitute: Swap wild rice for brown rice, barley, or quinoa for a different texture.

• Vegetable Variations: Add mushrooms, corn, zucchini, or peas for extra color and flavor.

• Cream Alternatives: For a dairy-free option, use coconut milk or unsweetened almond milk.

• Herbs and Spices: Add a pinch of smoked paprika or turmeric for a subtle twist. Fresh herbs like thyme and rosemary also work beautifully.

• Protein Options: If you prefer, shredded rotisserie chicken or ground turkey can be substituted for ground chicken.

How to Store and Reheat

Refrigerator: Allow the soup to cool completely, then transfer it to airtight containers. It will keep well in the fridge for up to 4 days. The rice will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.

Freezer: To freeze, portion the cooled soup into freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Reheating Tips: Warm the soup over medium heat until steaming. If it has thickened too much, add a bit of extra broth or milk to loosen it up without diluting the flavor.

Serving Suggestions

A bowl of this hearty Ground Chicken and Wild Rice Soup can easily stand alone as a full meal, but it also pairs wonderfully with a variety of sides:

• Crusty Artisan Bread: Ideal for soaking up every last drop of the creamy broth.

• Side Salad: A crisp green salad with a tangy vinaigrette balances the richness of the soup.

• Garlic Bread or Biscuits: For those who love a comforting, carb-filled side.

• Roasted Vegetables: Simple roasted carrots or Brussels sprouts make a wholesome addition to the table.

For a lighter lunch, serve smaller portions with a fresh sandwich or wrap. This soup also makes a wonderful starter for a dinner party or family gathering.

Nutritional Benefits

This soup isn’t just comforting—it’s nourishing. Ground chicken offers a lean source of protein, while wild rice contributes fiber, antioxidants, and essential minerals like magnesium and zinc. The variety of vegetables provides important vitamins such as A, C, and K, helping to create a balanced meal that supports your health while satisfying your cravings.

If you’re looking for a hearty yet lighter option during the colder months, this recipe checks all the boxes: filling, nutrient-dense, and deeply satisfying without being heavy.

Make It Your Own: Flavor Add-Ins

While this recipe shines as written, you can easily personalize it to suit your taste buds:

• Add Mushrooms: Sautéed mushrooms add umami richness and depth.

• Boost the Herbs: Stir in a touch of sage or tarragon for an aromatic lift.

• Spice It Up: Add a pinch of red pepper flakes or cayenne for a gentle heat.

• Lemon Zest Finish: Brighten the flavors with a squeeze of lemon juice or a bit of zest just before serving.

These small tweaks let you adapt the soup to different moods or seasons—whether you’re craving something earthy and savory or light and refreshing.

Meal Prep and Make-Ahead Tips

This soup is an excellent choice for meal prepping because it holds up beautifully over several days. To make your weeknights easier:

1. Cook the Rice Separately (Optional): If you plan to store the soup for multiple days, cook the wild rice separately and add it to individual portions before reheating. This prevents the rice from soaking up too much liquid.

2. Double the Batch: Make a larger batch and freeze half for busy weeks when you need a quick, nourishing meal.

3. Label Your Freezer Meals: Include the date and contents on each container so you always know what’s ready to reheat.

Having a pot of this soup ready to go means you’ll always have a wholesome meal on hand—perfect for chilly nights or last-minute dinners.

Frequently Asked Questions (FAQs)

1. Can I use cooked chicken instead of ground chicken?
Absolutely! If you already have cooked or leftover chicken, it can easily be substituted in this recipe. Shredded rotisserie chicken or chopped cooked chicken breast works beautifully. Simply add it during the last 10–15 minutes of simmering so it warms through without becoming overcooked. The texture will be a little different from ground chicken, but the flavor remains deliciously comforting. This is also a great way to use up leftovers while still enjoying a wholesome homemade soup.

2. What type of wild rice works best for this soup?
Look for 100% wild rice rather than a wild rice blend, as pure wild rice provides the distinct nutty flavor and chewy texture that make this soup special. That said, blends that include brown or red rice can work if that’s what you have on hand—they’ll cook slightly faster and offer a softer texture. Remember to rinse the rice well before cooking to remove excess starch and ensure a clear broth.

3. Can I make this soup dairy-free or gluten-free?
Yes, this recipe is easy to adapt! For a dairy-free version, replace the milk or half-and-half with unsweetened almond milk, coconut milk, or oat milk. To make it gluten-free, use cornstarch or a gluten-free flour blend instead of all-purpose flour when preparing the creamy mixture. The soup remains rich and flavorful without compromising dietary preferences.

4. How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to four days. The rice will continue to absorb liquid, so you may need to add a bit of extra broth or water when reheating. For longer storage, freeze the soup in portions for up to three months. Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. Avoid boiling to preserve the creamy texture.

Ground Chicken and Wild Rice Soup Recipe

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• Author: Michelle Davis
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x

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Description

When you’re craving something warm, hearty, and nourishing, this Ground Chicken and Wild Rice Soup hits the spot perfectly. With tender vegetables, earthy wild rice, and flavorful ground chicken in a comforting broth, this soup delivers balanced flavor and satisfying texture in every spoonful. It’s the perfect meal for a cozy weeknight dinner, a make-ahead lunch, or to warm up on chilly days. Simple, wholesome, and family-friendly, it’s a recipe that brings comfort to the table without any fuss.

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Ingredients

Scale 1x2x3x

• 1 lb ground chicken

• 1 tablespoon olive oil or butter

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 3 medium carrots, peeled and diced

• 3 celery stalks, diced

• 1 cup wild rice, rinsed and drained

• 8 cups low-sodium chicken broth

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• 1 teaspoon dried rosemary

• 1 bay leaf

• Salt and black pepper to taste

• 2 tablespoons butter (for creamy version)

• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

• 1 ½ cups milk or half-and-half

• Optional garnish: chopped fresh parsley or a sprinkle of paprika

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Instructions

• Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add ground chicken and cook until browned, breaking it up as it cooks. Season with salt and pepper. Transfer the cooked chicken to a bowl and set aside.

• In the same pot, add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.

• Stir in dried thyme, parsley, rosemary, and bay leaf. Add the rinsed wild rice and stir to coat with the seasonings.

• Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes, stirring occasionally, until the rice is tender and slightly open.

• Return the cooked chicken to the pot. Stir and simmer for 10–15 minutes more so the flavors can blend. Taste and adjust seasoning as needed.

• For a creamy soup, melt butter in a small saucepan over medium heat. Whisk in the flour (or cornstarch) to form a smooth paste, then slowly add the milk, whisking until thickened.

• Gradually pour the creamy mixture into the soup, stirring to combine. Simmer for an additional 5–10 minutes until the soup reaches a creamy consistency. Remove the bay leaf before serving.

• Serve hot, garnished with chopped parsley or a dash of paprika, alongside bread or a light salad.

Notes

• You can make the soup without the creamy step for a lighter, broth-based version.

• If using cooked or leftover chicken, add it during the last 10 minutes of simmering.

• The soup thickens as it sits; add extra broth or water when reheating.

• Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

• Rinse the wild rice before cooking to achieve a cleaner broth and better texture.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes

Michelle Davis