Whip up comfort in a bowl with a family favorite recipe for Chicken Wild Rice Soup that’s loaded with veggies and garlic.
It doesn’t get much more comforting than a big ol’ bowl of chicken soup. This recipe goes back to the basics for a flavor-packed combination of veggies, garlic, wild rice and tender chicken.
How to Make Dairy-Free Chicken Wild Rice Soup
That’s right! My spin on the classic is broth-based, and you can easily swap the butter used to sauté the veggies with olive oil. There’s no heaviness from cream or milk to weigh down the vibrant freshness of carrots, mushrooms, celery and onions, not to mention the garlicky broth!
Can You Make Wild Rice Soup with Leftover Turkey?
You bet! Simply swap in diced or shredded turkey for the chicken. This recipe is a great way to make use of holiday leftovers. I also speed up the prep time by turning to a store-bought rotisserie chicken.
Toppings for Chicken Wild Rice Soup
I love topping off this soup with freshly grated Parmesan cheese. It lends subtle saltiness and melts into the hot soup, leading to cheesy rice and veggies in every single bite. Pop in a few springs of fresh thyme and comfort food has never tasted or looked better!
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In a large heavy-bottomed stock pot or Dutch oven set over medium heat, add the butter, onions, carrots and celery. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add the garlic and mushrooms and cook an additional 2 minutes.
Add the chicken broth and bring the mixture to a boil.
Stir in the wild rice, then reduce the soup to a simmer. Cover and simmer until the wild rice is tender, about 40 minutes.
Stir in the chopped turkey then taste and season the soup with salt and pepper.
Kelly’s Note:
Leftover turkey or rotisserie chicken both work great in this recipe. You can also cook chicken breasts or thighs then chop them up for use in this soup.
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