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Chicken Wild Rice Soup
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5 from 4 votes

Chicken Wild Rice Soup

This is the EASIEST Chicken Wild Rice Soup - it comes together in one pot with a wild rice blend, celery, carrots, mushrooms and sage. It's hearty comfort food at its best!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: carrots, celery, chicken broth, chicken wild rice soup, wild rice blend
Servings: 6 servings
Calories: 240kcal
Author: Taylor Stinson


  • 1 tbsp olive oil
  • 2 medium-sized chicken breasts, diced
  • 2 cups sliced mushrooms
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 1 tsp Italian seasoning or herbes de province
  • 1 tsp salt
  • 1/2 tsp pepper
  • 6 cups chicken broth
  • 1 cup wild rice blend
  • 1 tbsp fresh finely chopped sage (or 1 tsp dried - optional)
  • 2 tsp lemon juice


  • Heat olive oil in a large pot over med-high heat. Add mushrooms, cooking for 2-3 minutes until mushrooms release juices. Add onions, garlic, celery and carrots, cooking another 5 minutes until vegetables soften.
  • Add chicken and saute for 2-3 minutes until lightly browned. Add Italian seasoning, salt & pepper, chicken broth and rice, stirring and bringing to a boil.
  • Reduce heat to a simmer, then cover pot with lid and cook for 40 minutes until rice is cooked through.
  • Stir in fresh (or dried) sage if using, along with lemon juice. Serve and enjoy! Soup will last in the fridge up to 5 days, or you can freeze in glass bowls with lids up to 3 months.



Calories: 240kcal | Carbohydrates: 27g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1369mg | Potassium: 826mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3509IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 2mg