Chicken Wild Rice Soup – Detoxification

zhy9505 2025年3月27日

0 1 5 minutes read

Chicken wild rice soup is a complete meal in a bowl! It tastes like chicken broth, but it is made with gluten-free wild rice that provides extra protein and fiber.

Chicken wild rice on a pot of soup on a steel cylinder.

If you want a comfortable meal idea, this soup is one of my favorites. While it does take about an hour of cooking, it will provide you with the next few meals!

It is gluten-free, dairy-free and completely delicious.

Ingredient tips

Wild rice can be tricky due to the longer cooking time. I noticed that most wild rice soup recipes require cooked wild rice, so if you have this on hand you can start from here. (1 cup of dried rice = about 3 cups of cooking rice.)

If you are like me, you may not have the wild rice you cooked on hand. That’s OK – it just means it takes us longer to cook this soup. The result is a delicious soup with a lot of texture!

Chicken thighs, carrots, celery, onion, mushrooms and coconut milk mark on a white surface.

Thighs are the ideal protein for longer cooking times like this, but you can also use chicken breasts. (See the recipe notes below.)

If you have some in the refrigerator, this is also a great way to use leftover barbecue chicken.

Poison tip

Instead of using flour and butter broth, this recipe requires whole fat coconut milk. If you prefer, you can change it to heavy cream. Alternatively, transfer some soup to a blender and then puree it to a thicker, creamier texture. (See the tips below!)

How to make chicken wild rice soup

Add olive oil to a large pot over medium heat. Saute 1 chopped yellow onion, 3 carrots and 3 celery ribs until they start to soften for about 5 minutes.

Next, add 2 teaspoons of dried thyme and 3 chopped cloves of garlic.

The aromatics in the soup pot as well as mushrooms and water.

Stir briefly, then add 8 ounces of chopped mushrooms. (This is a great way to sneak mushrooms into your life, as you won’t notice them in the last soup. They shrink when cooking!)

Stir the mushrooms and add 1 cup rinse wild rice and 6 cups water. Add the thighs and season with 2 teaspoons of fine sea salt and 1 teaspoon of black pepper.

Water and soup in soup

I use water to make this recipe easy and affordable. The water will be cooked with chicken, vegetables and seasoning for 50 minutes, so when the soup is ready to eat, it will be very delicious (like broth!). If you replace water with chicken soup, use less salt than required for this recipe, as the chicken soup already contains sodium.

Bring the liquid to a boil, reduce the heat to a mild low heat, and cover the pan with a lid. Set the timer for 50 minutes.

Add the chicken thighs to the soup and chop them on a cutting board.

After the timer is off, check the rice to make sure it is separated. (That means it is tender.) Cover the pan and cook for 5 to 10 minutes, if needed.

Transfer chicken thighs to the cutting board with tongs. Cut the chicken with two forks and return the chopped chicken to the stock pot.

Thickened tip

When removing the chicken from the pan, you can transfer 3 cups of the soup to the blender and add the coconut milk. Mix until smooth, then pour the mixture back into the stock pot. This will make the decoction thick without using roux. (Mixed wild rice will make the soup look like black spots in the soup; see the photo below.)

Creamy chicken and wild rice soup in a cup.

Stir 1/2 cup canned coconut milk (mix well before measuring), and if you are not using chicken stock, double the half teaspoon of salt to taste. Taste the soup and add additional seasonings if needed. (Sometimes after that I sometimes add half of the salt.)

Heat this chicken broth with any toppings or sides you like. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Chicken and wild rice soup in a bowl with a tablespoon.

Looking for more soup recipes? Try chicken veggie soup, curry chicken soup (my favorite!) or Mexican chicken soup.

1 spoon olive oil
1 Yellow onion chopped
3 carrot peel and chop
3 Celery ribs chopped
3 Garlic cloves chopped
2 teaspoon Dried thyme
8 ounce Cremini mushrooms roughly chopped
1 cup Wild rice
1.25 pound Boneless skin chicken thighs
Salt and pepper
½ cup Whole fat coconut milk

Drizzle olive oil in a large pot over medium heat. Saute the yellow onion, carrots and celery ribs until about 5 minutes.
Add dried thyme and garlic cloves and stir briefly. Then, add 8 ounces of chopped mushrooms and stir again.
Place the wild rice in a fine mesh filter and rinse it under tap water. Drain it, then add it to the pot and cover it with 6 cups of water. Increase the heat to high so that the water will start heating as quickly as possible. Next, add the thighs, 2 teaspoons fine sea salt and 1 teaspoon black pepper.
Once the liquid boils, cover the pan with a lid, reduce the heat to a mild low heat and cook for 50 minutes. You will know that the rice splits and has a chewy texture. (It should not be crunchy when tested.) If the rice is not tender yet, cover the pan and cook for 5 to 10 minutes.
Carefully transfer the chicken breast to the cutting board with tongs and chop the chicken with two forks. Turn it back to the soup, stir in the coconut milk, and adjust the seasoning as needed. I usually add one teaspoon of salt at a time until the soup is delicious. (I usually add 1 teaspoon in total, but this will vary depending on the type of salt and taste buds you use.)
Provides warmth immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Assuming you can get 9 cups from this recipe, the nutritional information is used for about 1 1/2 cup soup. This will vary depending on the size of the vegetable, just estimates, not guarantees.
Do you like using chicken breast? You can cook in the soup for about 25 minutes, or until the center reaches an internal temperature of 165ºF. Once cooked, remove them from the soup with tongs and place them on the cutting board until the rice is tender. This way, they won’t dry up from overcooking.
Thickening options: When removing the chicken from the soup, you can transfer up to 3 cups of the soup to a blender, add the coconut milk, and mix until smooth. This mixture is then poured back into the stock pot to make it more creamy.