Indulge in a comforting and flavorful culinary journey with our tantalizing Chicken and Wild Rice Soup. This classic dish is a symphony of savory flavors, featuring tender chicken, succulent wild rice, and an array of aromatic vegetables harmoniously blended in a rich and creamy broth. Perfect for a cozy meal on a chilly day, this soup is not only delicious but also packed with wholesome goodness. Discover the culinary secrets behind this comforting dish and explore our collection of delectable soup variations, ranging from a hearty Italian Wedding Soup to a refreshing Lemon Chicken Orzo Soup. Let your taste buds embark on an unforgettable adventure as you explore the diverse flavors and textures of these exceptional soup recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY CHICKEN AND WILD RICE SOUP
A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.
Provided by Stephanie G
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
- In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
- Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 22.6 g, Cholesterol 135.1 mg, Fat 36.5 g, Fiber 1 g, Protein 12 g, SaturatedFat 21.7 g, Sodium 996.9 mg, Sugar 1.1 g
COPY-CAT PANERA CREAM OF CHICKEN AND WILD RICE SOUP
I literally CRAVE this amazing, hearty soup from Panera when the weather begins to chill.... this is the closest recipe I have found to theirs. The best part is, it's ready in less than an hour!! I've found that the reviews are right and have lessened the amount of flour; originally 1 cup; just use 1/2 or a bit more depending on how thick you like your soup (Panera's is VERY thick).
Provided by Raquel Grinnell
Categories Chowders
Time 1h
Yield 1 pot of soup, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Open rice, pull out seasoning packet and set aside.
- In a small bowl, combine pepper and flour. Set aside.
- In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
- In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
- Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
- Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.
- Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!
CHICKEN AND WILD RICE SOUP
The old-fashioned version of this soup takes hours to prepare. Here, we've cut down the cooking time by using canned broth and boneless, skinless chicken thighs for an easy, family-friendly soup perfect for lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes.
- Add broth, chicken, rice, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes. With a slotted spoon, transfer chicken to a cutting board. When cool enough to handle, shred with two forks.
- Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes. Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper. (To store, place in airtight containers, and refrigerate up to 2 days; reheat over medium, about 10 minutes.)
CREAMY CHICKEN AND WILD RICE SOUP (CROCK POT)
From Betty Crocker -- Slow Cooker recipes. NOTE: Posted as written, however, I cook the rice separately usually the night before if it is a work day, refrigerate the rice and then add it during the last 15-20 minutes to avoid mushy rice!
Provided by SarahBeth
Time 7h10m
Yield 1 crock pot meal, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
- Cover; cook on Low heat setting 7 to 8 hours.
- Stir in half-and-half. Increase heat setting to High.
- Cover; cook 15 to 30 minutes longer or until hot.
CHICKEN AND WILD RICE SOUP RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, garlic powder, dried thyme, dried parsley, kosher salt, pepper, olive oil, unsalted butter, carrot, celery, yellow onion, mushroom, garlic, wild rice, chicken broth, grated parmesan cheese, heavy cream, sour cream, fresh parsley
Provided by Betsy Carter
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl, combine the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Toss until well coated.
- In a Dutch oven over medium-high heat, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a cutting board to cool for 5 minutes, then shred with 2 forks into small pieces.
- To the same pot, add the butter, carrots, celery, onion, mushrooms, and garlic. Season with salt and pepper, stir, and cook over medium heat until the veggies are soft, 5-10 minutes. Remove from the pot and set aside.
- Add the wild rice and 3½ cups of chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
- Once the rice is cooked, stir in the Parmesan, cooked vegetables, heavy cream, and remaining 4½ cups of broth. Bring to a boil. Stir in the sour cream, fresh parsley, and shredded chicken.
- Serve warm topped with more Parmesan.
- Enjoy!
SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP
Take 15 minutes to toss 7 easy ingredients into a slow cooker, and you'll have a warm and delicious soup to satisfy hungry appetites.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h45m
Yield 8
Number Of Ingredients 7
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
- Cover; cook on Low heat setting 7 to 8 hours.
- Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.
Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 50 mg, Fiber 2 g, Protein 17 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 4 g, TransFat 0 g
NELSON BROTHER'S CREAMY CHICKEN AND WILD RICE SOUP
Steps:
- In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.
SAVORY CURRIED CHICKEN, WILD RICE, AND APPLE SOUP
Everyone who tastes this recipe has to have it. It is just spicy enough, just sweet enough and totally delicious. It is a wonderful showcase for fall's best fruit, the apple.
Provided by MAEGANC
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 55m
Yield 16
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread almonds onto a baking sheet with edges.
- Toast almonds in preheated oven, stirring every 2 minutes, until lightly browned, 5 to 10 minutes; transfer to a large bowl. Add chicken and mango chutney to the bowl; stir.
- Melt butter with olive oil in a large stock pot or Dutch oven over medium-high heat. Cook and stir onion, celery, and garlic in melted butter until onions begin to soften, about 5 minutes. Add tomatoes with juice and raisins; continue to cook, stirring frequently, until the raisins plump, about 10 minutes. Season the mixture with curry powder and cayenne pepper; stir.
- Pour chicken stock into the pot; add the chicken mixture, wild rice, apples, parsley, and lemon juice. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender yet retain some crispiness, about 5 minutes. Season soup with salt and pepper.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 23.9 g, Cholesterol 23.7 mg, Fat 8.8 g, Fiber 3 g, Protein 9.7 g, SaturatedFat 2.5 g, Sodium 461.8 mg, Sugar 13.3 g
CHICKEN AND WILD RICE SOUP
Using leftover chicken breasts and leftover packaged wild rice dinner, plus a few additions makes a great soup! Pretty if garnished with some finely shredded carrots sprinkled on top along with a pretty sprig of parsley.
Provided by Mary Cox
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Prepare rice mix according to package directions.
- In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.
- For a thicker soup, stir in half-and-half and cook 5 minutes more.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 43.4 g, Cholesterol 68.2 mg, Fat 12.8 g, Fiber 1.8 g, Protein 22.3 g, SaturatedFat 5.7 g, Sodium 1456.3 mg, Sugar 6.4 g
CROCK POT CHICKEN AND WILD RICE SOUP
I found this recipe in a Crock Pot recipe box I recently purchased. It is easy to make and easier to eat! Especially great for a quick meal on a cold, winter day.
Provided by swampersmom
Categories < 15 Mins
Time 15m
Yield 9 1-1/2 cup servings
Number Of Ingredients 10
Steps:
- DO NOT use quick cooking or instant rice.
- Combine broth, chicken (cut into bite size pieces), water, celery, carrots, rice and enclosed seasoning packet, onion, pepper and parsley flakes in a 4 to 7 quart Crock Pot slow cooker; mix well.
- Cover; cook on LOW for 6 to 7 hours, or on HIGH 4 to 5 hours, or until chicken is tender.
- Stir in vinegar, if desired.
Nutrition Facts : Calories 150.3, Fat 3.5, SaturatedFat 0.8, Cholesterol 64.6, Sodium 589.1, Carbohydrate 3.2, Fiber 0.8, Sugar 1.7, Protein 24.7
CREAMY CHICKEN AND WILD RICE SOUP (DAIRY FREE)
We love cream-based soups in our household, but dislike the high calorie and fat content that comes with heavy cream. My husband and I experimented with making healthier versions of our favorite cream-based soups, and this became our favorite. It is literally packed with vegetables down to the base.
Provided by LoriB3th
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Combine cauliflower and 2 cups chicken broth in a saucepan over medium-low heat; cook until tender, about 20 minutes. Puree cauliflower and broth in batches in a blender; set aside.
- Heat olive oil in a large pot over medium heat. Add celery, onion, and garlic. Cook, stirring occasionally, until onions are slightly translucent, 5 to 7 minutes. Add carrots and cook until they are slightly tender, 5 to 10 minutes longer.
- Add cooked chicken, remaining chicken broth, parsley, and rosemary; bring to a boil. Add pureed cauliflower mixture and season with salt and pepper. Cover and simmer over low heat for 45 minutes to 1 hour.
- While the soup is simmering, bring water to a boil in a medium saucepan. Stir in rice and cover with a tight-fitting lid. Reduce heat and cook at a fast simmer until rice is tender, 45 to 50 minutes. Remove from the heat and keep covered so rice can steam, 10 minutes. Fluff with a fork and add to the soup.
Nutrition Facts : Calories 299.9 calories, Carbohydrate 34 g, Cholesterol 45.6 mg, Fat 8.5 g, Fiber 6.5 g, Protein 23.3 g, SaturatedFat 1.8 g, Sodium 703.6 mg, Sugar 6.9 g
QUICK CHICKEN AND WILD RICE SOUP
"Because this warming soup takes advantage of several convenience items, it's very quick to make," assures Gayle Holdman from Highland, Utah. "It's perfect for casual entertaining, because you can keep it warm in the slow cooker. The pot is always scraped clean."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot and onion. , Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until rice and vegetables are tender.
Nutrition Facts : Calories 242 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 1239mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
INSTANT POT® CHICKEN AND WILD RICE SOUP
Creamy, comforting, and earthy chicken and wild rice soup made in the multi-functional pressure cooker (such as Instant Pot®.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add chicken and onion; cook and stir for 5 minutes. Cancel Saute mode.
- Stir broth, mushrooms, rice, celery, carrots, thyme, rosemary, and parsley into the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Meanwhile, whisk half-and-half and cornstarch together in a bowl until cornstarch is dissolved. Unlock and remove the lid of the cooker. Stir mixture into soup and let sit until thickened, about 5 minutes.
- Ladle into serving bowls. Season with salt and pepper to taste.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 20 g, Cholesterol 44.3 mg, Fat 6.3 g, Fiber 3.1 g, Protein 16.8 g, SaturatedFat 2.1 g, Sodium 957.4 mg, Sugar 3.3 g
CREAMY TURKEY (OR CHICKEN) AND WILD RICE SOUP
Steps:
- First off, you'll want to get your wild rice cooking, so it's ready to add to the finished soup. Prepare according to the package instructions. (It takes awhile - the instructions on my bag says to cook it for 55 minutes.) The remainder of the recipe can be made in one stock pot. Start by melting the butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly. Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the cooked wild rice, half and half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey or chicken. Simmer for 20 minutes or until thoroughly warmed. Stir in the fresh lemon juice and taste test to see if it needs more salt and pepper. Serve with crackers or warm bread.
LOW-FAT CREAM OF CHICKEN AND WILD RICE SOUP
Make and share this Low-Fat Cream of Chicken and Wild Rice Soup recipe from Food.com.
Provided by yogiclarebear
Categories Chicken Breast
Time 40m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, sauté chicken until cooked through. Remove to a bowl. Add wild rice to the bowl. Mix in the half and half, sherry, and flour. Set aside.
- In the same pot, melt butter. Cook onion until soft and translucent. Add carrots and celery, salt, pepper, and thyme. Cook, stirring, for about 5 minutes.
- Add chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.
- Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.
WILD RICE AND CHICKEN SOUP
A most delicious soup, and if you add extra chicken, a very filling and satisfying meal. I can't help but add more rice, onions, etc., so I end up with a BIG pot of soup. I have never had anything but raves about this soup!
Provided by Glenda Baldwin
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Yield 6
Number Of Ingredients 12
Steps:
- Combine the broth, water, and rice in a large soup pot, and bring to a boil. Reduce heat, and cover. Simmer for 35 to 40 minutes, until rice is tender.
- Saute onions in butter or margarine in a medium saucepan, over low heat. Stir in flour, salt, poultry seasoning, and pepper. Cook, stirring constantly, until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes, or until mixture thickens slightly, stirring constantly. Stir into broth.
- Add cubed chicken and pimientos. Heat through.
Nutrition Facts : Calories 639.1 calories, Carbohydrate 26.9 g, Cholesterol 185.9 mg, Fat 48.5 g, Fiber 1.9 g, Protein 25 g, SaturatedFat 29 g, Sodium 1394.8 mg, Sugar 1.6 g
MINNESOTA CHICKEN AND WILD RICE SOUP
This is a great way to use up leftover chicken (or turkey) and whatever vegetables you have on hand. It is hearty, tasty, and pretty good for you, too. From Better Homes and Gardens Heritage of America cookbook.
Provided by cookietoze
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In large pot bring to a boil: broth, carrots, potatoes, wild rice, green onion, bell pepper, thyme, and black pepper.
- Cover and simmer 45 minutes or until rice is tender.
- Stir in butter and half-and-half.
- Slowly add flour, stirring constantly to prevent lumps from forming.
- Stir in chicken and sherry and heat through.
CREAMY CHICKEN AND WILD RICE SOUP
A flavorful warming soup for a chilly, rainy day. And a nice meal for when you have dental work and need to eat soft foods! I wanted a soft food for after having some dental work done. This soup was full of flavor, comforting and very satisfying! Hope you enjoy!
Provided by Diane Atherton
Categories Turkey Soups
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. Cook rice according to directions on package; set aside.
- 2. Add broth to a large pot and bring to boil over a medium heat. You can add salt and pepper to season. Be careful to not over salt. You can always add additional seasoning at the end of cooking.
- 3. Remove any skin and excess fat from chicken pieces; sprinkle pieces with seasonings (salt, pepper, garlic powder,and everglade seasoning). NOTE: If you have chicken skin you can cook/fry it down in a seperate skillet for the grease that can be used later to make a roux that will thicken the soup.
- 4. NOTE: Don't bypass this step. Searing the chicken (most especially the breast) will make it nice and moist in the end. Heat oil in large skillet over medium high heat. Add the seasoned chicken pieces and brown on all sides. Once browned, remove from skillet and add to boiling broth. (NOTE: Reserve drippings from skillet to saute veggies). Continue cooking chicken in broth until it is cooked through and tender.
- 5. Once chicken is cooked and tender, remove from broth and set aside until cool enough to handle. Cut into bite size pieces, discarding any bones. Return chicken pieces back to hot broth.
- 6. Meanwhile; add chopped vegetable (onions, carrots, celery and garlic) to hot skillet; saute until onions are tender.
- 7. With slotted spoon, remove veggies from skillet (again reserving any drippings) and add to broth. Add thyme and mushrooms to broth. Continue cooking until carrots are tender.
- 8. To the skillet add additional oil/grease to have about 3 to 4 tablespoons of oil/grease in skillet. Heat over a medium heat. When oil is hot, add flour; whisk to make a smooth paste. Add cream and continue whisking. As roux/gravy thickens, ladle some of the broth from pot into gravy. Continue whisking until smooth and thickened. Pour gravy/roux into hot broth. This will thicken the soup making it a creamy soup. If you don't want a creamy soup, you can leave this step out.
- 9. Add cooked rice to soup, continue to heat another minute or 2 and then serve with your favorite bread. We love a nice crusty roll.
- 10. NOTE: You can used pre-cooked chicken if you like. Chicken you've picked up at the deli or oven roasted would work well. If you use pre-cooked, add it to the soup when you add the rice.
CHICKEN NOODLE AND WILD RICE SOUP
Recipe from Reams Noodles but I added more veggies. This is soo good! It is similar to Panera breads creamy chicken noodle. The kids liked it too. I make some and freeze the uneaten in separate bowls so I have a quick lunch.
Provided by mollypie
Categories Chicken
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In large pan or dutch oven combine 9 cups chicken broth( reserve 1 cup for later), carrots, celery,and onion. Bring to a boil.
- Add Frozen egg noodles and return to a boil.
- Reduce heat cover and simmer for 15 minute.
- Add rice and seasoning packet and cook for 5 minute.
- In a small bowl stir together 1 cup of reserved broth, flour, salt, pepper,poultry seasoning till smooth.
- Add the flour mixture slowly to the soup pot stirring constantly.
- Bring to boiling; cook 1 minute or until thickened and bubbly.
- Slowly add half and half to soup stirring constantly.
- Add diced chicken.
- Heat through.
Nutrition Facts : Calories 368.4, Fat 9.8, SaturatedFat 4.6, Cholesterol 70.4, Sodium 929.2, Carbohydrate 46.2, Fiber 3, Sugar 3, Protein 23.2
CHICKEN SOUP WITH WILD RICE AND MUSHROOMS
Make and share this Chicken Soup With Wild Rice and Mushrooms recipe from Food.com.
Provided by Lvs2Cook
Categories Rice
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a large soup pot and add the onions, carrots, celery and garlic.
- Saute until soft.
- Add the rice, stock, bay leaves and thyme.
- Simmer, covered, for one hour.
- Add the wine, chicken, mushrooms and seasonings (I continue to simmer until all ingredients are hot although the recipe doesn't say to do this).
- Garnish with chopped fresh parsley.
Tips:
- For a creamier soup, use heavy cream instead of milk.
- To make the soup thicker, add more cooked rice or a cornstarch slurry.
- For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
- To make the soup more flavorful, use a flavorful broth, such as chicken broth or vegetable broth.
- To save time, use pre-cooked chicken or rotisserie chicken.
- To make the soup ahead of time, cook the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Chicken and wild rice soup is a delicious and comforting soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be made with a variety of different ingredients. Whether you are looking for a hearty and filling soup or a lighter and more flavorful soup, there is a chicken and wild rice soup recipe out there that is perfect for you.
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