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cozy chicken rice soup

Chicken Wild Rice Soup

This hearty Chicken Wild Rice Soup combines tender chicken, nutty wild rice, and fresh vegetables in a fragrant herb-infused broth. The aromatic blend of sage, oregano, and coriander creates remarkable depth, while a splash of white wine brightens all the flavors.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup white wine
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon basil
  • 1/4 teaspoon rubbed sage
  • 1/2 teaspoon oregano
  • 1 carrot sliced on the diagonal
  • 1 onion coarsely chopped
  • 1 cup wild rice or wild rice mix
  • 1 1/2 tablespoons olive oil
  • 16 ounces chicken broth
  • 2 chicken breasts
  • 2 garlic cloves finely chopped
  • 2 tomatoes peeled and finely chopped
  • 2 tablespoons fresh parsley coarsely chopped
  • 1/4 cup frozen peas
  • Salt and pepper to taste

Equipment

  • Large pot
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add parsley, onion, tomatoes, garlic, carrot, oregano, sage, basil, and coriander. Season with salt and pepper. Sauté until the onions become translucent and tender.
  3. Pour in the chicken broth, then add wild rice and chicken breasts. Bring to a gentle simmer.
  4. Lower heat, cover the pot, and cook for about 45 minutes. If the soup becomes too thick, add a bit more water to reach desired consistency.
  5. Remove chicken pieces and let cool slightly. Remove meat from bones and return bite-sized chicken pieces to the pot.
  6. Stir in frozen peas and white wine. Let simmer for an additional 15 minutes until peas are cooked through.

Notes

For a richer flavor, substitute homemade chicken stock for the broth. If you prefer to avoid alcohol, replace the white wine with a tablespoon of lemon juice to achieve the same brightness. Fresh herbs make a significant difference in this recipe, but dried herbs can work in a pinch—just use about one-third the amount. This soup keeps well in the refrigerator for up to 4 days and actually improves in flavor overnight.
For a creamier version, stir in half a cup of heavy cream during the final simmer. Rotisserie chicken makes a great time-saving substitute for raw chicken breasts.