Hearty Chicken & Wild Rice Soup

There’s just something about a pot of soup simmering on the stove that feels like home. Our Chicken & Wild Rice Soup is one of those recipes you come back to again and again—simple, hearty, and packed with flavor. No cream. No shortcuts. Just a rich, comforting broth, tender chicken, and nutty wild rice that makes every spoonful satisfying. Perfect for cold days, busy weeks, or anytime you want a cozy, wholesome meal.

Ingredients:

1 tablespoon extra virgin olive oil
2 medium carrots, finely chopped
2 ribs celery, finely chopped
1 yellow onion, chopped
5 cloves garlic, minced
2½ teaspoons Runnin’ Wild Poultry Seasoning
½ teaspoon Runnin’ Wild Peppered Sea Salt
7 cups chicken stock
1 pound chicken breasts, sliced in half
1 cup wild blend rice
2-3 cups water

Instructions:

1. Sauté the Vegetables

In a large soup pot, heat olive oil over medium heat. Add the carrots, celery, and onion. Sauté for 8–10 minutes, until softened and fragrant.

Tip: Cover the pot with a lid and splash in a little chicken stock to help the vegetables soften faster.

Add the garlic, Runnin’ Wild Poultry Seasoning, and Peppered Sea Salt. Cook for another 1–2 minutes, just until the garlic becomes fragrant.

2. Cook the Chicken

Pour in the chicken stock and bring to a boil over high heat with the lid on.

Once boiling, add the chicken breasts. Cover again, reduce the heat to low, and simmer for 10–12 minutes, or until the chicken is fully cooked.

Remove the chicken from the pot, shred once cool enough to handle, and set aside.

3. Cook the Rice

Add the wild rice and water to the pot. Stir, cover, and simmer for 20–30 minutes, or until the rice is tender but still slightly chewy. Stir occasionally to prevent sticking.

Return the shredded chicken to the pot and simmer for 5 more minutes, stirring frequently. Remove from heat and let the soup rest for 5 minutes before serving—this allows the broth to thicken slightly and the flavors to settle. Enjoy!