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.

Ingredients

Scale

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