Publix Deli Chicken and Wild Rice Soup Recipe: Savory Broth With Tender Bites

This soup delivers the same comforting flavors you love from Publix deli, now made right in your own kitchen.

Tender chicken, nutty wild rice, and fresh vegetables simmer in a savory broth that’s rich without being heavy. The key is slow cooking to develop depth of flavor while keeping every ingredient perfectly tender.

One bowl offers hearty texture contrasts—soft rice, juicy chicken, and crisp garden vegetables. It’s the kind of meal that warms you from the inside out.

Perfect for chilly evenings or when you need a wholesome, satisfying dish with minimal effort.

Ingredients for Publix Deli Chicken and Wild Rice Soup

Hearty chicken, nutty wild rice, and crisp veggies make this soup a comforting classic at home.

The chicken is the star here. Boneless, skinless breasts stay tender without drying out—avoid overcooking. Publix or Costco have great pre-cut options if you’re short on time. For the wild rice, a blend with brown rice (like Lundberg) cooks faster but still delivers that signature chew. Look for low-sodium chicken broth—you can always adjust seasoning later, but you can’t take it out.

No wild rice? Long-grain brown rice at half the amount works in a pinch. Fresh out of thyme? Dried thyme at one-third the amount is fine, but fresh really shines here. Heavy cream can be swapped for half-and-half (less rich) or whole milk (lighter). The butter is just for sautéing veggies—olive oil works too (use the good stuff, not the cheap stuff).

This soup reheats beautifully—actually tastes better the next day. Keeps for 4-5 days in the fridge, freezes for 3 months. Store in airtight containers, and don’t add the parsley garnish until serving (it’ll wilt).

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

Here’s the method I use to build layers of flavor while keeping the chicken perfectly tender.

Step 1: Sauté the Aromatic Base

Melt the 2 tbsp butter in a large pot over medium heat. Add the diced yellow onion, carrots, and celery stalks with the 1 tsp salt and 0.5 tsp black pepper. Cook for 8-10 minutes until the vegetables soften and the onion becomes translucent.

Stir in the minced 3 cloves garlic cloves and chopped 2 whole fresh thyme sprigs, cooking for 1 minute until fragrant. This builds the flavor foundation that makes the soup taste complex and satisfying. The butter should foam but not brown.

Step 2: Cook the Wild Rice Blend

Sprinkle the 2 tbsp all-purpose flour over the vegetables and stir to coat evenly. This creates a light roux that will thicken the broth slightly. Cook for 2 minutes to remove the raw flour taste.

Pour in the 6 cups chicken broth, stirring constantly. Add the 1 cup wild rice blend and 1 whole bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the rice is tender but still slightly chewy.

Step 3: Poach the Chicken Breasts

Add the diced 1.5 lb boneless skinless chicken breasts to the simmering soup. Cook for 12-15 minutes until the chicken is no longer pink in the center and reaches an internal temperature of 165°F.

The chicken will finish cooking in the hot broth, absorbing all those savory flavors. I check a few pieces to ensure they’re all cooked through—they should be tender and juicy, not dry or rubbery. Remove the bay leaf and discard.

Step 4: Finish with Heavy Cream and Fresh Parsley

Stir in the 0.5 cup heavy cream and let the soup warm through for 2-3 minutes on low heat. Avoid boiling to prevent the cream from curdling. The soup should have a velvety texture with visible flecks of vegetables and rice.

Just before serving, stir in the 0.25 cup fresh parsley. Taste and adjust seasoning if needed. The parsley adds a pop of color and freshness that brightens up the rich, creamy broth. Serve hot with crusty bread for dipping.

Flavor Customization for These Flavors

Herb Infusions

Swap the thyme for 2 sprigs fresh rosemary to add a piney aroma that pairs beautifully with the chicken. I also love adding 1 tsp dried sage for an earthy note reminiscent of holiday stuffing. 🌿

Spicy Kick

Add ½ tsp cayenne pepper with the salt and pepper for gentle heat. For more intensity, stir in 1 tbsp hot sauce at the end. I recommend Franks RedHot for that classic vinegar tang.

Creamy Variations

Replace the heavy cream with ½ cup coconut milk for a dairy-free version with subtle sweetness. For extra richness, use 1 cup whole milk instead of 0.5 cup—just reduce the broth by ½ cup.

Vegetable Boosters

Add 1 cup diced mushrooms with the carrots and celery for umami depth. I also love stirring in 2 cups baby spinach at the end until wilted. Both add texture without overpowering.

Citrus Brightness

Finish with 1 tbsp fresh lemon juice to cut through the richness. The acidity wakes up all the flavors. I also like adding 1 tsp lemon zest for extra freshness.

Hearty Additions

For extra protein, stir in 1 can white beans (drained) with the cream. The beans absorb the broth flavors while adding fiber. This version feels like a full meal in a bowl. ✨

Frequently Asked Questions