Chicken wild rice soup and hot dish are my favorite fall comfort foods. There's something about all of the veggies jam packed into a creamy broth that really fills up my cup. I also really enjoy letting the dish simmer in my crock pot all day long as the aroma fills up my house.

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It's the perfect dish to warm you up after a long cold day outside playing in the snow. In fact, I made a pot of it yesterday and it was delicious.

Of course, you can't have a cup of chicken wild rice soup or hot dish without your favorite bread of choice. For me, corn bread is my go to. I love the sweet flavor and the gritty texture paired with the salty and creamy taste of my soup recipe.

My soup recipe usually turns into a hot dish the next day due to all the veggies soaking up the water. I like it as a hot dish but some people don't. You can add in water to turn this dish back into a soup when serving it up as leftovers.

Here's the best chicken wild rice soup recipe ever!


  • 1 1/4 cup wild rice
  • 2 large fully cooked chicken breasts chopped
  • 2 tablespoons butter
  • 2-3 stalks of diced celery (1/2 cup)
  • 1 large yellow onion (1/2 cup)
  • 1/3 cup of chopped mushrooms
  • 3/4-1 cup of baby red potatoes
  • 2 large carrots (about 1/2 cup)
  • 1 tablespoon of garlic
  • 8 cups of chicken broth (I use 8 cups water and 8 chicken bullion)
  • 1 teaspoon salt
  • 1 cup of heavy whipping cream


Add your chicken broth to a large pot and place it on your stovetop on high.  Chop up all of your veggies and then add it to your pot of chicken bullion. Add all of the other ingredients except for the heavy cream.

Bring all of your ingredients to a boil and then reduce the heat to medium for about 30 minutes. Next, add your heavy cream to the pot and let simmer for another 45 minutes to an hour or transfer to a crock pot and leave on low until you're ready to serve it up.

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