Chicken Wild Rice Soup

This is the kind of recipe that slows everything down a little!

Not in a “clear your schedule” kind of way… just in that quiet way where something is on the stove, doing its thing, and you don’t feel the need to rush it.

The rice takes its time, the chicken picks up flavor as it browns, and little by little, it all comes together into something that feels complete.

Let’s start?

By the time it’s ready, it’s creamy without feeling heavy, rich but still balanced, with just enough texture from the rice to make it feel like a proper bowl of food, not just soup.

Jorge calls it “proper food”! Not because it’s complicated, but because it actually fills you up. It’s the kind of bowl you eat slowly without realizing it, and by the end, you’re full in that quiet, satisfied way.

If you’re not in the mood for rice or just want something a bit softer, my Rustic Make-Ahead Mashed Potatoes work really well here, too. Either served on the side or even as a base, they give you that same comfort, just in a different way.

Ingredients for My Chicken Wild Rice Soup

The first time I made it, it was more of a “let’s see where this goes” situation. Rice in a soup felt a bit unnecessary, cream felt like it might be too much… and yet, somehow, it all made sense once it came together.

What I like about it now is that it doesn’t ask for much thinking. You build it step by step, nothing fancy, just letting each part do what it’s supposed to do.

Here’s what you’ll need for this delicious, earthy soup (don’t be scared by the lenght of the list, it’s worthy, I promise)!

• ¾ cup of uncooked black rice (150g) – This is what gives the soup its texture. Cook it first so it’s ready to go in at the end. You want it soft, but still with a bit of bite.
• 1½ cups of water (350ml) – Just enough to cook the rice properly without overthinking it.
• 1lb chicken thighs (500g) – I always go for thighs over breast here. They’re more forgiving, more flavorful, and just work better in a soup like this. If they have skin and bone, even better.
• Salt and black pepper – Season as you go. It makes a difference here.
• 2 tablespoons of extra-virgin olive oil (30ml) – For browning the chicken. That step matters more than it seems.
• 3 tablespoons of butter (40g) – Adds a bit of richness once you start building the base.
• 1 medium onion, finely chopped – The starting point of everything.
• ½ cup of carrots, diced (80g) – A bit of sweetness, nothing overpowering.
• 2 celery stalks, diced – Keeps things balanced and adds depth to the soup.
• 2 garlic cloves, minced – Brings everything together without taking over.
• 1 tablespoon of soy sauce – You won’t notice it directly, but if you skip it, you’ll feel it’s missing something.
• ⅓ cup of all-purpose flour (40g) – Helps give the soup body so it feels like a meal, not just broth.
• 4 cups of chicken broth (1 liter) – The base that carries everything.
• ¾ cup of heavy cream (200ml) – What brings it all together at the end. Smooth, but not too heavy.
• 3 cups of fresh baby spinach (100g) – Added right at the end for a bit of freshness and color.
• 1 teaspoon of dried oregano – Subtle, but it rounds everything out.
• 1 teaspoon of sweet paprika – Adds warmth without making it feel like a spiced dish.

This makes about 4 servings, enough for a proper meal, and usually with a bit left for later.

And if this is the kind of comfort food you’re in the mood for, Jorge’s 4-Ingredient Hash Brown Casserole hits that same spot. Different format, but the same idea, simple, warm, and something you don’t have to think too much about.

How To Make My Chicken Wild Rice Soup

I start with the rice, not because it’s exciting, but because it takes the longest.

It needs time to cook and soften, so I get it going first and let it sit quietly in the background while everything else comes together. By the time everything else is ready, it usually is too.

Then I move to the chicken. I dry it properly, season it well, and get a pot heating with a bit of olive oil. Once it’s hot, the chicken goes in and starts to pick up color almost immediately. That’s the part I don’t skip. It smells better, it tastes better, and it sets the tone for everything that comes after.

I don’t cook it all the way through, just enough to get that golden outside. Then it comes out, rests for a minute, and I cut it into pieces while it’s still warm.

Same pot, no cleaning. Butter goes in, followed by the onion, carrots, and celery. It starts off quiet, then slowly softens, and after a few minutes, it already smells like something’s happening. Garlic goes in next, along with the soy sauce, oregano, paprika, and a bit of pepper. I let that cook for a few minutes, just enough for everything to come together.

Then the flour. It always looks like a mistake at first, a bit thick, a bit dry, but give it a minute, and it smooths out. I slowly add the broth, stirring as I go, and it turns into something that actually looks like a soup again.

The cream goes in, the heat comes down, and it starts to simmer.

That’s when the chicken goes back in.

At this point, I usually step away for a bit. Not long, just enough to let it come together without hovering over it. It thickens slightly, the flavors settle, and it starts to feel finished.

Right at the end, I add the rice and the spinach.

The spinach softens almost immediately, the rice settles into the soup, and that’s it.

I taste it, adjust the seasoning if it needs it, and serve it while it’s still hot.

Can You Make This Ahead?

Yes, and it actually makes things easier.

Make the soup as you normally would, just stop before adding the rice. Let it cool and keep it in the fridge. When you’re ready to serve, warm it up gently, then add the cooked rice and spinach at the end.

It keeps the texture right and tastes just as if you’d made it all in one go.