When the air turns crisp and the holidays are just around the corner, I start craving soups that feel festive and comforting—ones that make the whole kitchen smell like joy. This Holiday Chicken & Wild Rice Soup is exactly that. It’s like your favorite stuffing and chicken pot pie got together and decided to become a cozy bowl of magic. Whether you’re using up leftover turkey or starting from scratch, this soup brings the perfect touch of seasonal sparkle to your table.
Why You’ll Love This Recipe
This one came about after a snowy Sunday when I had some leftover roast chicken and wild rice in the fridge—and that magical blend of thyme, sage, and a hint of cranberry that was leftover from a holiday charcuterie board turned this into something truly special.
- Festive & Comforting: Classic holiday flavors with a creamy, cozy twist
- Leftovers Welcome: Perfect for using extra roast chicken or turkey
- Satisfying & Balanced: Fiber-rich wild rice + protein + veggies
- Make-Ahead Friendly: Easily reheated; flavors get even better the next day
- Dairy-Free Options: Simple swaps make this creamy soup dairy-free
Ingredients Breakdown
Essentials
- 1 cup wild rice, rinsed
- 2 1/2 cups water (for par-cooking rice)
- Pinch of salt
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-size pieces (or shredded rotisserie chicken)
- 6 cups low-sodium chicken broth or bone broth
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 1/2 tsp dried thyme (or 1 tsp fresh, chopped)
- 1/4 tsp rubbed sage
- 1/2 cup dry white wine (or more broth to substitute)
- 1/2 cup heavy cream or half-and-half
- 1/4 tsp ground nutmeg
- Salt and freshly ground black pepper
- 1/4 cup dried cranberries or a swirl of cranberry sauce (optional)
- 2 tbsp chopped fresh parsley (plus extra for garnish)
- 1 tbsp lemon juice or a thin strip of lemon zest (optional)
Pro Tips
- Use a wild rice blend if straight wild rice is hard to find—just adjust cooking time
- For richness, chicken thighs are best, but chicken breast works too
- Add mushrooms during the sauté step for umami depth
- Dried cranberries add festive sweetness—highly recommend for holiday flair!
Step-by-Step Instructions
- Cook the rice: In a small pot, bring 2 1/2 cups water and a pinch of salt to a boil. Add the rinsed wild rice, reduce heat, cover, and simmer for 40–45 minutes. It should be tender but pleasantly chewy. Drain and set aside.
- Sear the chicken: In a large Dutch oven or heavy pot, heat olive oil over medium-high. Add chicken pieces and sear until golden brown, about 5 minutes. Don’t worry about cooking it through yet. Remove to a plate.
- Sauté the aromatics: In the same pot, reduce heat to medium. Add the butter, followed by onion, celery, and carrots. Cook for 6–8 minutes, until soft and glossy. Add garlic and cook another 30 seconds.
- Build the flavor: Stir in the thyme and sage. Pour in the wine to deglaze, scraping up brown bits from the pot. Simmer 2–3 minutes to reduce.
- Add broth and chicken: Pour in chicken stock and return browned chicken to the pot. Bring to a simmer.
- Stir in wild rice: Add the par-cooked rice. Simmer, uncovered, for 10 minutes over low heat, until chicken is cooked through and soup slightly thickens.
- Finish with cream and seasoning: Lower heat and stir in cream, nutmeg, salt, and pepper. Add dried cranberries if using. Simmer 1–2 minutes more. Brighten with lemon juice or zest to taste.
- Garnish and serve: Ladle into cozy bowls and top with chopped parsley. Extra black pepper and a little zest make a stunning finish!
Chef’s Tips and Tricks
- Don’t skip browning the chicken—it adds wonderful depth and richness
- Use low-sodium broth so you can control the salt level in the final dish
- Don’t overcook the rice in the final simmer or it’ll get mushy
- If using pre-cooked chicken, add it in step 6 with the rice to heat gently
Recipe Variations and Serving Suggestions
- Turkey Leftovers: Swap in cooked turkey from the holiday bird
- Dairy-Free: Use coconut cream or oat-based half-and-half
- Add Greens: Finish with a handful of spinach or chopped kale
- Serve It With: A hunk of crusty bread, rosemary crackers, or holiday rolls
- Cranberry Garnish: A swirl of cranberry sauce on top adds a gorgeous pop and holiday zing
FAQs
Can I make this ahead of time?
Yes! This soup gets even better after a day. Just store in the fridge and reheat gently. Add a splash of broth if it thickens too much.
Can I freeze it?
You sure can—just freeze it before adding the cream. Stir in cream after reheating so it doesn’t split or curdle.
Is wild rice gluten-free?
Yes, wild rice is naturally gluten-free. Just check that your broth is, too, if you’re cooking for someone with celiac or a gluten sensitivity.
What can I substitute for the wine?
Use extra chicken stock or a splash of apple cider vinegar (start with 1 tbsp) for brightness.
Recipe Card
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients:
- 1 cup wild rice, rinsed
- 2 1/2 cups water
- 1 1/2 lbs chicken thighs, cut into bite-size pieces
- 6 cups chicken broth
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 1/2 tsp thyme
- 1/4 tsp sage
- 1/2 cup dry white wine (or stock)
- 1/2 cup cream or half-and-half
- 1/4 tsp nutmeg
- Salt and pepper, to taste
- 1/4 cup dried cranberries (optional)
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice or zest (optional)
Instructions:
- Cook wild rice in salted water for 40–45 mins. Drain and set aside.
- Brown chicken in olive oil, then remove.
- Sauté veggies in butter until soft; add garlic, thyme, and sage.
- Deglaze with wine, reduce by half.
- Add stock and chicken; bring to a simmer.
- Stir in rice; simmer 10 minutes.
- Add cream, nutmeg, and cranberries. Season. Finish with lemon if desired.
- Serve with parsley garnish.
Nutrition: ~320 calories per serving
Did you cozy up with a bowl of this holiday hug-in-a-bowl? Let me know how it went in the comments, or tag me on Instagram @thekitchensaid—I love seeing your creations! And if you made this your own with a fun twist, share it with the community. We’re all about celebrating flavor, one bite at a time.
