By Grocery List Plus Editorial Staff | Published on October 2, 2026
Serves 2
390 cal · 35 min
Chicken and Wild Rice Soup
Recipe GLPRbae74de606abd7
Rate this recipe
Average rating: 4.5 (1)
A comforting and nourishing soup featuring tender chicken thighs simmered with wholesome wild rice and aromatic vegetables. This lighter version uses reduced-sodium broth and simple seasonings to let the natural flavors shine through. Ready in under 35 minutes, it's perfect for a quick weeknight dinner.
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Ingredients
1 tablespoon olive oil
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
Coarse salt and ground black pepper to taste
14½ ounces reduced-sodium chicken broth
2 boneless, skinless chicken thighs (about 8 ounces total)
⅓ cup wild-rice blend
Directions
Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped carrots, celery, and onion. Stir occasionally and cook until the vegetables begin to soften, about 4 to 5 minutes.
Season the softened vegetables lightly with salt and pepper. Pour in the reduced-sodium chicken broth and stir well.
Add the wild-rice blend to the pot, stirring to combine. Bring the mixture to a gentle boil.
Place the boneless, skinless chicken thighs into the pot. Reduce heat to medium-low and simmer, partially covered, for about 18 to 20 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F.
Remove the chicken thighs from the pot and place on a cutting board. Once cool enough to handle, shred or cut the chicken into bite-sized pieces.
Return the shredded chicken to the pot and stir gently to combine with the rice and vegetables. Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot.
Comments
Chicken and wild rice soup hits all the marks for a Charlotte weeknight: every ingredient is stocked at Harris Teeter, Food Lion, Walmart, and ALDI without a second stop, and the cost runs roughly $3.50 to $4.00 per serving depending on whether you use thighs on sale. The stated 35 minutes is honest if you're using pre-cooked chicken or if your broth comes to a boil quickly, but wild rice alone needs 45–50 minutes to soften, so expect 50–55 minutes total from stovetop cold; account for that if you're cooking on a tight schedule. The soup reheats beautifully and makes sense for two people sharing a satisfying, unfussy meal that doesn't demand attention once it's simmering.
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