This chicken and wild rice soup delivers the comforting warmth you’d expect from a restaurant favorite, right in your own kitchen.
I’ve refined this version to capture that signature tender wild rice and rich, savory broth without complicated steps. The key is simmering the rice just long enough to soften while keeping its texture intact.
The chicken stays juicy, and the vegetables add freshness without overpowering the dish. It’s a hearty, satisfying soup that feels special but comes together with everyday ingredients.
Perfect for cozy dinners or meal prep, this soup tastes even better the next day as the flavors meld together.
Ingredients for Jason’s Deli Chicken and Wild Rice Soup
Everyday ingredients come together for a restaurant-worthy soup with tender wild rice and juicy chicken.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Diced into bite-sized pieces |
| Wild Rice Blend 🌾 | 1 cup | Uncooked, rinsed before use |
| Carrots 🥕 | 2 whole | Peeled and diced |
| Celery Stalks 🌿 | 2 whole | Finely chopped |
| Yellow Onion 🧅 | 1 whole | Diced medium fine |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Chicken Broth 🥣 | 6 cups | Low-sodium preferred for control |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Unsalted Butter 🧈 | 3 tbsp | For sautéing and richness |
| All-Purpose Flour 🌾 | 3 tbsp | For thickening the soup |
| Dried Thyme 🍃 | 1 tsp | For earthy warmth |
| Dried Rosemary 🍃 | 1 tsp | Crushed to release flavor |
| Bay Leaves 🌿 | 2 whole | Removed before serving |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
The wild rice blend is everything here—Lundberg Farms or Gundersen’s are my go-tos (the good stuff, not the instant kind). Look for a mix with actual wild rice, not just brown rice dyed dark. For the chicken, boneless thighs work too and might be juicier, but breasts are classic. Most grocery stores carry both, but Costco has great prices on bulk wild rice.
No wild rice? Brown rice at half the amount gets you close on texture. Fresh out of thyme? Poultry seasoning at one-third the amount works. The heavy cream can be half-and-half for a lighter version, but the full-fat stuff makes it restaurant-rich. If you’re avoiding dairy, coconut milk adds a nice depth (just don’t expect the same flavor).
This soup freezes beautifully for up to 3 months. Portion into airtight containers—1 week in the fridge. The rice soaks up liquid as it sits, so add a splash of broth when reheating (worth the extra minute).
Why You’ll Love This Recipe
- One Pot Wonder: I toss everything in, let it simmer, and the chicken and wild rice do all the work.
- Rich Comfort: The carrots and celery soak up the broth, making every spoonful hearty and satisfying.
- Meal Prep Hero: It reheats beautifully—honestly, it tastes even better the next day.
- Budget Friendly: A little chicken and rice stretches into a big pot of soup that feeds my family for days.
Step-by-Step Instructions for Chicken and Wild Rice Soup
Here’s the method I use to create this comforting soup with perfectly tender wild rice every time.
Step 1: Sauté Aromatics and Build the Flavor Base
Melt the 3 tbsp Unsalted Butter in a large Dutch oven over medium heat. Add the diced Yellow Onion, peeled and diced Carrots, and finely chopped Celery Stalks. Cook for 5-7 minutes until the vegetables soften and the onion becomes translucent.
Stir in the minced Garlic Cloves and cook for 30 seconds until fragrant. Sprinkle the 3 tbsp All-Purpose Flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux that will thicken the soup beautifully.
Step 2: Add Liquids and Seasonings
Gradually whisk in the 6 cups Chicken Broth to prevent lumps from forming. Add the 1 cup Wild Rice Blend, 1 tsp Dried Thyme, 1 tsp Dried Rosemary, 2 whole Bay Leaves, 1.5 tsp Kosher Salt, and 0.5 tsp Black Pepper.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes. The rice should be just beginning to soften, and the broth will have taken on the earthy aroma of the herbs.
Step 3: Cook Chicken and Finish the Rice
Add the diced Boneless Skinless Chicken Breasts to the pot. Return to a gentle simmer and cook for 15-20 minutes until the chicken is cooked through and the wild rice is tender but still slightly chewy.
You’ll know the chicken is done when it reaches an internal temperature of 165°F and no longer appears pink inside. The rice should have absorbed much of the liquid but still have some bite to it.
Step 4: Add Cream and Final Adjustments
Stir in the 1 cup Heavy Cream and simmer for an additional 5 minutes to allow the flavors to meld. Taste and adjust seasoning if needed, though the 1.5 tsp Kosher Salt should provide a good base.
Remove the Bay Leaves before serving. The soup should have a creamy, velvety texture with chunks of tender chicken and perfectly cooked wild rice throughout. Serve hot with crusty bread for dipping.
Pro Tips For Making Jason’S Deli Chicken And Wild Rice Soup
- Poach the Chicken: Simmer the boneless chicken breasts in the broth for 15-20 minutes until just cooked through—this keeps them juicy and infuses the stock with flavor. I learned this the hard way after shredding overcooked, dry chicken into my first few batches.
- Rinse the Rice: Give the wild rice blend a quick rinse under cold water before cooking to remove excess starch. Sounds weird, but it prevents the soup from getting that murky, gluey texture.
- Sauté the Veggies: Cook the onion, carrots, and celery in a little butter until softened, about 5-7 minutes—resist the urge to skip this step or they’ll taste raw and harsh in the final soup.
- Use Rotisserie Chicken: Swap the raw chicken breasts for 2 cups of shredded rotisserie chicken added at the end. It’s a 10-minute shortcut that still delivers rich flavor, and I do this when I’m short on time.
Storing and Reheating jasons deli chicken and wild rice soup
Refrigerator Storage
Let this soup cool for no more than 2 hours before transferring to airtight containers. I use glass containers with locking lids. Store at 40°F or below for up to 4 days. The flavors deepen overnight as the rice soaks up the broth. ❄️
Freezer Storage
This soup freezes beautifully for up to 3 months without texture loss. I recommend quart-sized freezer bags because they lie flat and thaw quickly. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn.
Stovetop Reheating
My preferred method: pour soup into a heavy pot, add ¼ cup Chicken Broth to loosen, and heat over medium-low heat for 10-15 minutes. Stir occasionally to prevent sticking. The extra broth compensates for what the rice absorbs. 🔥
Microwave Reheating
For quick portions, microwave covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F. Add a splash of broth if it looks too thick.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Chicken thighs stay juicier and add richer flavor. Use 1.5 lb boneless, skinless thighs and cook to 165°F just like breasts. They may need 5-10 minutes more simmering time.
How do I prevent wild rice from turning mushy?
Rinse the rice thoroughly before cooking and don’t over-simmer. Check at 30 minutes—it should be tender but still have a slight bite. Adding it with the broth (not pre-cooked) helps control texture.
What can I substitute for heavy cream?
For a lighter version, use 1 cup half-and-half or 2% milk. For dairy-free, coconut milk works well but adds a slight flavor change. Stir in during the last 5 minutes of cooking.
Can I make this soup in a slow cooker?
Yes! Sauté veggies first, then transfer everything except cream to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in cream at the end.
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