Kneaders Chicken and Wild Rice Soup Recipe: Velvety Broth With Hearty Grains

This soup delivers the velvety broth and hearty grains that made Kneaders famous. The combination of tender chicken, nutty wild rice, and fresh vegetables creates a comforting meal in every bowl.

I developed this version after countless attempts to replicate that signature restaurant texture. The key is simmering the rice just long enough to soften without turning mushy, while keeping the chicken moist and flavorful.

What emerges is a rich, creamy base with perfectly cooked wild rice and chunks of chicken. The vegetables add freshness that balances the richness, making it satisfying without being heavy.

Ideal for chilly evenings or when you need a meal that feels like a warm hug. Here’s how to make it at home.

Ingredients for Kneaders Chicken and Wild Rice Soup

Velvety broth and hearty wild rice come together with tender chicken and fresh vegetables.

The chicken is the backbone here. Boneless, skinless breasts stay tender without drying out (thighs work too but dark meat changes the vibe). I get mine from Costco—consistent quality, good price for the quantity. The wild rice blend is key for that nutty texture—Lundberg is my go-to brand (available at most grocery stores). Don’t skip the fresh thyme; dried just won’t give you that same bright, aromatic pop.

No wild rice? Brown rice or farro work in a pinch (adjust cook time accordingly). Out of heavy cream? Half-and-half or whole milk will do, but the broth won’t be quite as rich. Fresh thyme can be swapped for 1 tsp dried thyme—just add it earlier in the cooking process. The celery leaves you’d normally discard? Chop them fine and toss them in for extra flavor (waste not, want not).

Soup tastes even better the next day once flavors meld. Keeps in the fridge for 4-5 days or freezes beautifully for up to 3 months. Store leftovers in airtight containers—rice will thicken as it cools, so thin with a splash of broth when reheating.

Step-by-Step Instructions for Kneaders Chicken and Wild Rice Soup

Here’s my method for creating this creamy, comforting soup with perfectly tender chicken and grains.

Step 1: Cook the Wild Rice Blend

Rinse the 1 cup Wild Rice Blend under cold water to remove any debris. In a medium saucepan, combine the rice with 3 cups of the Chicken Broth. Add the 1 whole Bay Leaf and 2 of the Fresh Thyme Sprigs to infuse the grains with aromatic depth.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes until the rice is tender and the liquid is mostly absorbed. Remove the thyme sprigs and bay leaf before proceeding. This step ensures the rice cooks evenly and absorbs the rich broth flavor.

Step 2: Sauté the Aromatics and Thicken the Broth

In a large Dutch oven or stockpot, melt 0.5 cup Unsalted Butter over medium heat. Add the finely diced Yellow Onion, Carrots, and Celery Stalks. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.

Stir in the minced 3 cloves Garlic Cloves and cook for another 1 minute until fragrant. Sprinkle the 0.33 cup All-Purpose Flour over the vegetables and cook for 2 minutes, stirring constantly to form a light roux. This creates a velvety base for your soup.

Step 3: Simmer the Soup Base

Gradually pour in the remaining 5 cups Chicken Broth, whisking constantly to prevent lumps from forming. Add the cooked Wild Rice Blend, 1.5 tsp Kosher Salt, and 1 tsp Freshly Ground Black Pepper. Stir well to combine, then bring the mixture to a gentle simmer.

Reduce the heat to medium-low and let the soup simmer for 15 minutes, stirring occasionally. This allows the flavors to meld and the broth to thicken slightly. Add the 1.5 lb Boneless Skinless Chicken Breasts, diced into bite-sized pieces, and cook for another 10-12 minutes until the chicken is tender and cooked through.

Step 4: Finish with Cream and Herbs

Stir in the 1 cup Heavy Cream and the leaves from the remaining Fresh Thyme Sprig. Simmer for an additional 5 minutes to heat through and allow the cream to blend seamlessly into the broth. Taste and adjust seasoning if needed—this is your final chance to perfect the flavor.

Remove the pot from heat and stir in the 0.25 cup Fresh Parsley. The parsley adds a bright, fresh finish that balances the richness of the soup. Let the soup rest for 5 minutes off the heat to allow the flavors to fully harmonize before serving.

Best Sauces and Condiments for kneaders chicken and wild rice soup

Crusty Bread Dippers

Serve with warm sourdough bread for soaking up every last drop of that velvety broth. I lightly toast mine with garlic butter for extra flavor. The chewy texture contrasts beautifully with the creamy soup. 🔥

Hot Sauce Kick

Add a dash of Tabasco or Cholula to individual bowls for those who enjoy heat. 1-2 drops enhances the flavors without overpowering. I always keep a bottle on the table for this exact purpose.

Fresh Herb Garnish

Extra fresh thyme leaves or chopped parsley sprinkled on top adds a pop of color and freshness. The aromatic herbs complement the creamy base perfectly, making each bite more vibrant.

Cheese Topping

Shredded Parmesan or sharp cheddar melts beautifully into the hot soup. I add about 2 tbsp per bowl for a rich, cheesy finish that pairs wonderfully with the wild rice and chicken.

Creamy Swirl

A drizzle of heavy cream or sour cream just before serving adds an extra layer of luxury. Stir in 1 tsp per bowl for a marbled effect that looks as good as it tastes.

Citrus Brightness

A squeeze of lemon juice right before eating brightens all the flavors. Just ½ tsp per bowl cuts through the richness and makes the herbs sing. I discovered this trick at a small café and never looked back. ✨

Frequently Asked Questions