This Spicy Chicken and Wild Rice Soup offers a comforting hug with a kick. It combines tender chicken, nutty wild rice, and a rich, aromatic broth with a subtle, building heat. Perfect for chilly evenings, this robust soup is both soul-satisfying and exciting.
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Why You’ll Love This Spicy Chicken and Wild Rice Soup
- Cozy & exciting: Classic comfort meets gentle spice for compelling flavor.
- Fantastic texture: Chewy wild rice contrasts tender chicken and soft vegetables.
- One-pot wonder: Maximizes flavor and minimizes cleanup in a single pot.
- Better tomorrow: Flavors meld and deepen overnight for easy make-ahead meals.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 lb boneless, skinless chicken thighs
- 1 cup wild rice blend, rinsed
- 6 cups chicken broth, low-sodium
- 1 bay leaf
- ½ tsp crushed red pepper flakes (adjust to taste)
- 1 cup whole milk or half-and-half
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Notes: Chicken thighs stay juicier than breasts; rinsing wild rice removes excess starch for better texture.
Tools: A large Dutch oven or heavy-bottomed soup pot is essential here.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 38 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Why chicken thighs? They are far more forgiving than chicken breasts. Breast meat can easily become dry and stringy with prolonged cooking, but thighs remain succulent and tender, shredding beautifully into the soup.
- What’s the deal with the wild rice blend? A blend that includes long-grain brown rice or other rices is perfect. Pure, 100% wild rice can take a very long time to cook and can be a bit too intense; a blend offers a more balanced texture and cooking time.
- How spicy is “spicy”? The ½ teaspoon of red pepper flakes gives a gentle, warming heat that builds slowly. If you’re sensitive to spice, start with ¼ teaspoon. If you love heat, feel free to ramp it up to ¾ or even 1 full teaspoon!
- Can I use something other than dairy? Absolutely. For a creamy but dairy-free version, full-fat canned coconut milk is a fantastic substitute that adds a lovely, subtle sweetness that pairs surprisingly well with the spice.
How to Make Spicy Chicken and Wild Rice Soup
Step 1: Heat the olive oil in your large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the diced onion, carrots, and celery. We’re going to sauté these for about 8-10 minutes, until the onions have turned translucent and the carrots have just started to soften. You’ll notice the most wonderful aroma starting to fill your kitchen—this is the flavor base of your soup!
Step 2: Stir in the minced garlic, fresh thyme, and the crushed red pepper flakes. Cook for just one more minute, until the garlic is fragrant. Be careful not to let the garlic burn, as it can turn bitter. This quick step wakes up all those spices and ensures their flavors are fully released into the soup.
Step 3: Now, add the raw chicken thighs, the rinsed wild rice blend, the chicken broth, and the single bay leaf to the pot. Give everything a good stir to combine. Increase the heat to high and bring the soup to a rolling boil.
Step 4: Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 35-40 minutes. The wild rice should be tender and have split open, and the chicken should be completely cooked through and easy to shred.
Step 5: Carefully remove the chicken thighs from the pot and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. It should pull apart with very little effort. Discard the bay leaf at this point as well.
Step 6: Return all of the shredded chicken back to the pot. Now, pour in the whole milk or half-and-half. Stir it in gently—you’ll see the broth transform into a creamy, luxurious-looking soup. Let it heat through for another 3-4 minutes, but do not let it boil after adding the dairy.
Step 7: The final touch is all about seasoning. Taste the soup! Now is the time to add salt and a generous amount of freshly ground black pepper to your liking. The soup will likely need a good pinch of salt to make all the flavors pop. Ladle into bowls, garnish with fresh parsley, and serve immediately.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 3–4 days.
- Freezer: Freeze before adding dairy for up to 3 months; add milk/cream after thawing and reheating.
- Reviving: Stir in extra broth when reheating if soup thickens; warm gently without boiling.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, buttered sourdough — It’s perfect for dipping and sopping up every last bit of the flavorful, creamy broth from the bottom of your bowl.
- A simple, crisp green salad with a lemon vinaigrette — The bright, acidic dressing provides a lovely, refreshing counterpoint to the rich and spicy warmth of the soup.
- Buttery, flaky biscuits or dinner rolls — There’s nothing quite as comforting as tearing a warm, soft roll and dunking it into a steaming bowl of hearty soup.
Drinks
- A crisp, cold lager or pilsner — The clean, effervescent quality of the beer helps cut through the richness and cools the palate from the gentle heat.
- A slightly off-dry Riesling — The touch of sweetness in the wine beautifully balances the spice, while its high acidity keeps everything feeling light and fresh.
- Sparkling water with a squeeze of lime — Sometimes the best pairing is the simplest; the bubbles and citrus are incredibly refreshing between spoonfuls.
Something Sweet
- A warm, spiced apple crumble — The familiar, cozy spices in the crumble echo the warmth in the soup, while the sweet fruit provides a delightful finish.
- A few squares of dark chocolate with sea salt — It’s a sophisticated, simple way to end the meal. The bitterness of the chocolate is a wonderful contrast to the savory soup.
- A scoop of vanilla bean ice cream — The cool, creamy vanilla is the ultimate soothing agent for your taste buds after enjoying a spicy main course.
Top Mistakes to Avoid
- Mistake: Boiling the soup after adding the dairy. This is a surefire way to curdle your milk or cream, giving the soup a grainy, separated texture instead of that lovely, velvety smoothness. Just heat it through gently.
- Mistake: Not tasting and seasoning at the end. Soups need salt to bring all the flavors into harmony. The amount needed can vary based on your broth, so always, always taste and adjust with salt and pepper right before serving.
- Mistake: Using old, stale spices. Crushed red pepper flakes lose their potency over time. If yours have been in the cupboard for years, they won’t provide much heat. For the best flavor, make sure your spices are fresh.
- Mistake: Overcooking the wild rice. While wild rice is sturdy, you still want it to have a pleasant chew. If it simmers for too long, it can become mushy and lose its delightful textural contrast.
Expert Tips
- Tip: For a deeper flavor, brown the chicken thighs first. Before you sauté the vegetables, sear the chicken thighs in the hot oil for 2-3 minutes per side until golden brown. Remove them, then proceed with the recipe, adding them back in with the broth. This creates a fond on the bottom of the pot that adds incredible depth.
- Tip: Let the soup rest before serving. If you have the time, turn off the heat, leave the lid on, and let the soup sit for 15-20 minutes before you dig in. This allows the rice to absorb a bit more liquid and the flavors to meld even more perfectly.
- Tip: Amp up the creaminess without more dairy. For an even thicker, creamier texture, take about one cup of the finished soup (making sure to get some rice and veggies) and blend it until completely smooth. Stir this puree back into the pot—it’s a game-changer.
- Tip: Use the carcass from a rotisserie chicken. If you have a leftover chicken carcass, simmer it with the broth for the first 20 minutes of cooking, then remove it, shred any remaining meat, and continue. It adds an incredible, rich, homemade stock flavor.
FAQs
Can I make this soup in a slow cooker?
Absolutely, and it’s wonderfully hands-off. Sauté the onions, carrots, and celery on the stove first to build flavor, then transfer everything (except the milk) to your slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Shred the chicken, stir in the milk, and let it warm through for the last 15 minutes.
How long will leftovers last in the fridge?
Stored in an airtight container, this soup will keep beautifully for 3 to 4 days. You’ll notice the rice will continue to absorb liquid, so when you reheat it, you may want to add a splash of extra broth or water to get it back to your desired consistency.
Can I freeze this Spicy Chicken and Wild Rice Soup?
You can, but with one big caveat: the dairy. Soups with milk or cream can separate and become grainy when frozen and thawed. For best results, freeze the soup before adding the dairy. Then, when you’re ready to eat, thaw it, reheat it, and stir in the fresh milk or cream at the very end.
My soup is too thick! How can I thin it out?
No problem at all—this happens, especially with leftovers. Simply add a little more chicken broth, a splash at a time, and stir it in over low heat until the soup reaches the perfect, spoonable consistency for you. It’s an easy fix!
What can I use instead of wild rice?
If you’re in a pinch, brown rice is the closest substitute, though it will cook a bit faster, so keep an eye on it. A long-grain white rice will work too, but add it later in the cooking process (around the 20-minute mark) so it doesn’t turn to complete mush.
Spicy Chicken And Wild Rice Soup
Make this easy Spicy Chicken and Wild Rice Soup recipe for a comforting one-pot meal with a kick. Ready in just over an hour. Get the recipe now!
Ingredients
For the Ingredients & Tools
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1 tbsp olive oil
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1 large yellow onion (diced)
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2 medium carrots (peeled and diced)
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2 stalks celery (diced)
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4 cloves garlic (minced)
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1 tsp fresh thyme leaves (or ½ tsp dried)
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1 lb boneless, skinless chicken thighs
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1 cup wild rice blend (rinsed)
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6 cups chicken broth (low-sodium)
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1 bay leaf
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½ tsp crushed red pepper flakes (adjust to taste)
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1 cup whole milk or half-and-half
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Salt and freshly ground black pepper (to taste)
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Fresh parsley (chopped, for garnish)
Instructions
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Heat the olive oil in your large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the diced onion, carrots, and celery. Sauté these for about 8-10 minutes, until the onions have turned translucent and the carrots have just started to soften.01
-
Stir in the minced garlic, fresh thyme, and the crushed red pepper flakes. Cook for just one more minute, until the garlic is fragrant.02
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Add the raw chicken thighs, the rinsed wild rice blend, the chicken broth, and the single bay leaf to the pot. Give everything a good stir to combine. Increase the heat to high and bring the soup to a rolling boil.03
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Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 35-40 minutes. The wild rice should be tender and have split open, and the chicken should be completely cooked through and easy to shred.04
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Carefully remove the chicken thighs from the pot and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Discard the bay leaf at this point as well.05
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Return all of the shredded chicken back to the pot. Pour in the whole milk or half-and-half. Stir it in gently and let it heat through for another 3-4 minutes, but do not let it boil after adding the dairy.06
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Taste the soup and add salt and a generous amount of freshly ground black pepper to your liking. Ladle into bowls, garnish with fresh parsley, and serve immediately.07
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