Mariano’s Chicken and Wild Rice Soup Recipe: Hearty Broth With Earthy Grains

This chicken and wild rice soup delivers the comforting warmth of a classic Midwestern favorite with a rich, savory broth.

The wild rice adds a nutty depth that perfectly complements the tender chicken and fresh vegetables. Each spoonful offers a satisfying texture contrast between the chewy grains and soft ingredients.

What makes this version special is the careful layering of flavors—starting with a homemade stock base and building complexity through slow simmering. The result is a hearty soup that tastes even better the next day.

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

Ingredients for Mariano’s Chicken and Wild Rice Soup

Pantry staples plus fresh veggies and herbs make this soup sing.

The wild rice is the star—Mariano’s has a great selection in the bulk section (look for the Minnesota-grown stuff). Chicken broth matters here; Swanson or College Inn are solid grocery store picks. For the chicken, I go with boneless thighs sometimes—they stay juicier than breasts if you’re simmering longer than expected (and we all get distracted).

No wild rice? Brown rice or farro work in a pinch (adjust cook time). Fresh herbs are ideal, but dried at half the amount gets you close. Swap the cream for whole milk if that’s what you’ve got. The carrots and celery can be pre-chopped from Mariano’s produce section—saves time, same flavor. Out of thyme? A pinch of poultry seasoning covers it.

Soup tastes even better the next day—store in an airtight container for up to 4 days in the fridge or freeze for 3 months. Wild rice keeps cooking, so don’t overdo it if you’re making ahead. Reheat gently on the stove (microwave can make the cream separate).

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

Here’s my go-to method for building layers of flavor in this comforting soup.

Step 1: Cook the Wild Rice

Rinse the 1 cup Wild Rice under cold water to remove any debris. In a large pot, combine the rice with 4 cups Chicken Broth and bring to a boil over high heat. Once boiling, reduce to low heat, cover, and simmer for 45-50 minutes until the rice is tender and the grains begin to split open.

I like to check the rice occasionally and add a splash of broth if it starts to look dry. The rice should be mostly cooked but still have a slight bite—it’ll finish cooking in the soup later. Once done, set it aside and move on to the next step.

Step 2: Sauté the Aromatics for Depth

In a Dutch oven or large pot, melt the 3 tbsp Butter over medium heat. Add the finely chopped Yellow Onion, diced Carrots, and diced Celery Stalks. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Stir in the minced Garlic Cloves, 2 tsp Fresh Thyme, and 1 tsp Fresh Rosemary, and cook for another 1 minute until fragrant. You’ll know it’s ready when the garlic releases its aroma and the herbs smell vibrant. Be careful not to let the garlic burn—it can turn bitter quickly.

Step 3: Build the Roux and Broth Base

Sprinkle the 0.25 cup All-Purpose Flour over the vegetables and stir to coat evenly. Cook for 2 minutes to remove the raw flour taste, stirring constantly. This creates a roux that will thicken the soup slightly.

Gradually pour in the remaining 4 cups Chicken Broth, whisking constantly to prevent lumps. Add the 1 whole Bay Leaf, 1 tsp Salt, and 0.5 tsp Black Pepper. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes to meld the flavors.

Step 4: Add Chicken and Finish the Soup

Add the 1.5 lb Boneless Chicken Breast (diced into bite-sized pieces) to the pot and cook for 10-12 minutes, or until the chicken is no longer pink in the middle. Stir occasionally to ensure even cooking. The chicken should be tender and opaque when fully done.

Once the chicken is cooked, stir in the partially cooked Wild Rice and the 0.5 cup Heavy Cream. Simmer for another 5-10 minutes until the rice is fully tender and the soup has thickened slightly. Taste and adjust the seasoning with additional Salt or Black Pepper if needed.

Step 5: Remove Bay Leaf and Serve

Remove the Bay Leaf from the pot and discard it. It’s served its purpose by infusing the broth with its subtle, earthy flavor. Give the soup a final stir to ensure everything is well combined.

Ladle the soup into bowls and serve hot. The broth should be rich and flavorful, the chicken tender, and the wild rice perfectly cooked. This soup tastes even better the next day, as the flavors continue to develop overnight.

Dietary Considerations for marianos chicken and wild rice soup

Gluten-Free Option

Swap the all-purpose flour for cornstarch or gluten-free flour blend—use 3 tbsp instead of ¼ cup. Whisk it into the broth slowly to avoid clumping. This small change keeps the soup thick and creamy without gluten.

Dairy-Free Adaptation

Replace the heavy cream with coconut milk or cashew cream for a rich, dairy-free finish. Stir in ½ cup at the end for the same velvety texture. I’ve found coconut milk adds a subtle sweetness that works well here.

Lower-Carb Version

Reduce the wild rice to ½ cup and add extra diced chicken or low-carb veggies like mushrooms or zucchini. This keeps the soup hearty while cutting back on carbs. The flavors stay just as bold and satisfying. 💪

Lactose-Free Cream

Use lactose-free heavy cream or half-and-half if dairy is a concern. Brands like Lazy Acres or Organic Valley offer great options. The soup will taste just as rich and creamy without the lactose.

Vegetarian Swap

Replace the chicken with chickpeas or diced tofu for a plant-based version. Use vegetable broth instead of chicken broth. The wild rice and veggies still deliver that comforting, hearty feel.

Sodium Control

Use low-sodium chicken broth and skip added salt until the end. Taste and adjust with herb-infused salt or sea salt. This lets you control the sodium without sacrificing flavor.

Frequently Asked Questions