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

Scale

2 tablespoons olive oil
1 medium onion, finely chopped
5–6 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, sliced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1 teaspoon dried rosemary
1 teaspoon dried parsley
Salt and black pepper, to taste
8 cups chicken broth (low sodium recommended)
1 cup uncooked wild rice, rinsed
2 bay leaves
1 ½ pounds boneless, skinless chicken breasts or thighs
1 cup baby spinach (optional)
Juice of 1 lemon (optional)

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Instructions

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.
Add the thyme, rosemary, parsley, salt, and pepper. Stir well so the herbs coat the vegetables, releasing their aromas into the pot.
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.
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.
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.
Finish the soup with a squeeze of fresh lemon juice if desired. Taste and adjust seasonings with more salt and pepper as needed.

Notes

Wild rice takes longer to cook than other rice types but adds a hearty texture and nutty flavor.
For extra flavor, use bone-in chicken pieces, removing bones before shredding.
This soup stores well in the fridge for up to 4 days or can be frozen for up to 3 months.
Adjust seasonings gradually, especially salt, as the broth may already contain sodium.
Optional additions: roasted garlic, red pepper flakes for heat, or mushrooms for an earthy depth.

Prep Time: 15 minutes
Cook Time: 55 minutes