Leftover chicken wild rice soup turns a cup of shredded chicken into a creamy, hearty pot of soup with chewy wild rice, carrots, celery, and a little thyme. It is the kind of dinner that makes a small amount of cooked chicken feel like a real meal.
The soup is built in one pot, starting with a quick saute of vegetables and finishing with cream stirred in at the very end. The only part that needs patience is the wild rice, which simmers slowly until the grains split open. Everything else is simple, and the result tastes like a restaurant bowl made at home for a fraction of the cost.
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Why This Leftover Chicken Wild Rice Soup Recipe Works
Wild rice has a nutty flavor and a pleasantly chewy bite that holds up in soup far better than white rice, which can turn soft and mushy. Simmering it directly in the broth also lets the grains release a little starch, so the soup has body before the cream goes in.
Using cooked chicken keeps the work light. Rotisserie chicken, roasted chicken from earlier in the week, or poached chicken breast all work well. Because the chicken is already cooked, it only needs to warm through at the end, which keeps it tender instead of stringy.
The cream is added last, over low heat. That small detail keeps the soup smooth and prevents the dairy from separating, which can happen when cream is boiled hard for a long time.
Ingredients for Leftover Chicken Wild Rice Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 6 cups low-sodium chicken broth
- 1/2 cup wild rice, rinsed
- 1 cup cooked chicken, shredded
- 1 cup heavy cream
- 1/2 teaspoon salt, plus more to taste
- Black pepper to taste
- Fresh parsley for garnish
How to Make Leftover Chicken Wild Rice Soup
1. Soften the vegetables.
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring often, until they are tender.
2. Add the garlic and thyme.
Stir in the garlic and thyme and cook just until fragrant. Garlic burns quickly, so keep it moving and move on to the next step as soon as you can smell it.
3. Bring the broth to a boil.
Pour in the broth and bring the pot to a boil over high heat.
4. Simmer the wild rice.
Stir in the rinsed wild rice, reduce the heat to a gentle simmer, and cover the pot. Wild rice usually needs 45 to 60 minutes to become tender, so plan on the longer end if your rice is thick. It is ready when most of the grains have split open and the texture is pleasantly chewy.
5. Warm the chicken and add the cream.
Lower the heat to low, then stir in the shredded chicken and the heavy cream. Warm the soup gently until it is steaming hot throughout, and do not let it boil.
6. Season and serve.
Add the salt and pepper, taste, and adjust. Ladle into bowls and top with fresh parsley.
How to Serve Leftover Chicken Wild Rice Soup
This soup is rich enough to be dinner on its own, and a piece of crusty bread or a simple green salad is all it needs. If you enjoy wild rice soups, you may also like the creamy chicken and wild rice soup or the hands-off crockpot chicken wild rice soup.
When you want a different kind of cozy bowl, try the corn chicken tortilla soup or the fire roasted chicken tortilla soup. Both pair well with the same crusty bread.
How to Store and Reheat Leftover Chicken Wild Rice Soup
Do not leave the soup at room temperature for more than two hours. Cool it quickly by moving it into shallow containers, then refrigerate it and plan to eat it within 3 to 4 days. Wild rice keeps absorbing liquid as it sits, so the soup will be thicker the next day.
Reheat the soup on the stove over medium-low heat, stirring often, until it is steaming hot throughout. Add a splash of broth or water if it has thickened too much. Reheating cream soups gently helps keep the texture smooth.
Tips and Variations for Leftover Chicken Wild Rice Soup
Rinse the wild rice before it goes into the pot. Rinsing removes dust and any loose bits, and it keeps the broth cleaner. Cooking the rice in broth rather than plain water adds flavor to every grain.
If your rice is still firm after the first 45 minutes, keep the pot covered and simmer a little longer, checking every few minutes. If the soup looks too thick, stir in a little hot broth. Brown rice can replace the wild rice, but the cooking time will change, so follow the package directions for the rice you choose.
For a lighter soup, use half and half in place of the heavy cream and keep the heat low once it goes in. Fresh thyme, a pinch of black pepper, or a squeeze of lemon at the end all brighten the flavor. For safe handling of soup and leftovers, the University of Nebraska Extension guide to serving soup safely recommends shallow containers for cooling and reheating soup to at least 165 degrees F.
Frequently Asked Questions About Leftover Chicken Wild Rice Soup
Can I make leftover chicken wild rice soup ahead of time?
Yes. The soup tastes even better after a night in the refrigerator because the flavors have time to blend. Expect it to thicken, and thin it with a little broth when you reheat it.
Can I freeze leftover chicken wild rice soup?
You can freeze it in a sealed container, although soups made with cream may change in texture after thawing. Thaw it in the refrigerator and reheat it gently, stirring well. If you plan to freeze it, you can leave out the cream and stir it in when you reheat.
Can I use turkey instead of chicken?
Cooked turkey works the same way. Shred it and stir it in during the last step so it only has to warm through.
Why is my wild rice still hard?
Wild rice is a tough grain that absorbs liquid slowly, and the exact time depends on the brand and how fresh it is. Keep the pot covered, keep the heat at a gentle simmer, and check again after another 5 to 10 minutes.
What can I use instead of heavy cream in leftover chicken wild rice soup?
Half and half gives a lighter result and still keeps the soup creamy. Add it over low heat at the end and do not boil the soup after it goes in.
Leftover Chicken Wild Rice Soup
Equipment
- Large pot
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 tsp dried thyme
- 6 cup low-sodium chicken broth
- ½ cup wild rice rinsed
- 1 cup cooked chicken shredded
- 1 cup heavy cream
- ½ tsp salt plus more to taste
- black pepper to taste
- fresh parsley for garnish
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Cook the onion, carrots, and celery until tender.
- Stir in the garlic and thyme and cook just until fragrant.
- Pour in the broth and bring to a boil.
- Stir in the rinsed wild rice, reduce the heat to a simmer, cover, and cook for 45 to 60 minutes, until most of the grains split open.
- Reduce the heat to low. Stir in the chicken and cream and warm gently until steaming hot. Do not boil.
- Season with the salt and pepper, then serve topped with parsley.
