Easy Chicken Soup with Wild Rice

Easy Chicken and Wild Rice Soup / Gluten Free, Dairy Free, Stovetop, Healthy

I originally created this recipe in 2013 and five years later it’s still popular on the blog, because, I mean, who doesn’t like warm, filling, rustic chicken soup?? It’s just so comforting and perfect for a chilly fall or winter day. I decided to give this recipe and post a little love with this revamp to bring fresh new photos (my old photography still makes me laugh and gasp at the same time!) and to tweak the recipe just a tiny tad, and the weather has just been calling for a soup like this to be made.

This Easy Chicken and Wild Rice Soup (formally called stew, but with the revamp I felt that soup was a better fit) is actually probably the easiest chicken soup you’ll ever make…it’s seriously fool proof. Not only is it minimal in ingredients, it’s also made with already cooked chicken (leave that job to someone else!) and already cooked rice which you simply make ahead of time.

Easy Chicken and Wild Rice Soup / Gluten Free, Dairy Free, Stovetop, Healthy

Since the chicken and rice only need to be tossed in and stirred with the rest of the ingredients, the whole recipe comes together in less than 30-minutes! That’s pretty amazing for a soup that tastes like grandma made it in her little outdated kitchen with a dash of love and kindness and a simmer on the stove for hours (can you just see her? That little grandma making this soup?…well she didn’t. You did. In less than 30-minutes…boom!). 

The soup has a traditional chicken noodle soup flavour, but sans the noodles and with the addition of wild rice, loaded with fibre, vitamins, minerals and healthy complex carbohydrates.

Easy Chicken and Wild Rice Soup / Gluten Free, Dairy Free, Stovetop, Healthy

My original version of this recipe included mushrooms but I decided to ditch them in this revamped version and stick with the trusty, tried-and-true carrot, onion, and celery combo. No need to get complicated, am I right?

The soup has the perfect balance of chicken, veggies, and rice (no skimping on the protein here), giving this recipe a really nice nutritional profile which helps to keep you full and satisfied making you feel like you’ve really had a good meal, not just a little bowl of watery soup.

Easy Chicken and Wild Rice Soup / Gluten Free, Dairy Free, Stovetop, Healthy

With a side of crusty gluten-free (or gluten-full, whatever works for you) bread for dipping, this chicken soup is sure to please even the pickiest of eaters. Hemsley (my toddler) is not a fan of wild rice, which I found out after making this recipe, but when I added some cooked noodles to the mix, she gobbled it up!

Also, just to note, this chicken soup freezes wonderfully and makes it a great ‘batch’ recipe for prepping meals for the week ahead.

Easy Chicken and Wild Rice Soup / Gluten Free, Dairy Free, Stovetop, Healthy

I’ve been super into the fall recipes lately and this soup is a great addition to the latest fall friendly recipes – have you seen my Ultimate Fall Salad and Pumpkin Pie Energy Balls yet? What’s your favourite fall recipe? Tell me in the comments below! 

5.0 from 1 reviews
Easy Chicken Soup with Wild Rice
Prep time
Cook time
Total time
Serves: 5
  • 11 ounces or 2 cups of whole cooked rotisserie chicken, pulled from the bone, shredded or cut into small pieces or chunks*
  • 1½ cups cooked wild rice (prepare ahead of time)
  • 4-6 cups organic chicken broth (use 6 cups if you prefer a brothy, less hearty soup)
  • 2 cloves garlic, minced
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • ½ cup finely diced onion
  • 1 tablespoon olive oil
  • 1 tablespoon dried parsley
  • 1 tablespoon dried thyme
  • 1 bay leaf
  • 1 tablespoon coconut palm sugar (optional)
  • ½ tsp salt
  • ¼ tsp pepper
  1. Prepare the wild rice ahead of time so it is already cooked.
  2. Heat a large pot over medium heat and add in the olive oil.
  3. Add the garlic, celery, carrots, onion, parsley, thyme, bay leaf, sugar, and salt/pepper, and cook until the onions are translucent or softened.
  4. Add in the chicken broth and bring to a boil.
  5. Reduce heat and add in the cooked chopped/shredded chicken and cooked wild rice.
  6. Simmer on low for 10-15 minutes.
  7. Remove bay leaf and serve.
  8. Enjoy!
*For the whole rotisserie chicken, I recommend organic, and lightly seasoned. You can typically find these chickens in the hot meal or deli section at your local grocery store. If you are not able to find a whole cooked chicken, simply bake chicken breasts or thighs (or both) and shred or chop for the soup.
Nutritional Information
Serving size: 1½ cups Calories: 250kcal Fat: 6g Carbohydrates: 28g Sugar: 5g Fiber: 3g Protein: 20g

Be sure to pin the photo below to save this tasty chicken and wild rice soup recipe for later and of course, share the love!

This healthy and easy rustic chicken and wild rice soup recipe (it could be called a stew too!) is so perfect for Fall. It is easily made on the stovetop in less than 30-minutes and is gluten free and dairy free too!

Have a wonderful Sunday!

Christal // NITK

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • This soup has become an absolute staple for me since finding the recipe in January! I make it every couple weeks and it never gets old, so easy and friendly for someone that can’t do dairy or wheat. Great recipe for a limited time to cook!

  • This soup was delish!! I also added some ginger and miso since I didn’t have any broth and it turned out great.

  • This was delicious! Made up a pot today on my sick day. Not sure if it was the rice that gave it such a good texture or the thyme, but it was the best chicken (wannabe noodle) soup I’ve ever made. Thanks again for another awesome recipe!

    • Definitely! I would probably add everything in and set on high for 4 hours – or you could use raw chicken and uncooked rice with some extra liquid and do low for 8 hours!

    • Hey Emily! I didn’t really know how to explain it myself so here’s a good explanation I found online : Sprouted brown rice is simply brown rice that is tricked into thinking that it’s time to grow into a plant. We place brown rice in a warm, humid environment which encourages the germ (the corner of the rice kernel where life begins) to start the growth process. The rice kernel effectively flips a switch, where its sole purpose is now focused on creating new life. The germ begins pumping vitamins, nutrients and amino acids into the rice kernel in preparation for growth. When the maximum possible nutrition in the rice kernel is reached, we cool it down, locking in all the added vitamins, nutrients and amino acids.

      As for the My Fitness Pal – I try my best to plan my days and meals ahead so that I know I’m fitting my calories and macros. It’s much easier that way because then when I actually make the meal, I don’t have to think about it! Lol!