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Publix Chicken and Wild Rice Soup Recipe

Publix Chicken and Wild Rice Soup Recipe

A creamy Publix Chicken and Wild Rice Soup recipe made with tender chicken, wild rice, vegetables, and a rich comforting broth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Cooked shredded chicken Rotisserie chicken works well
  • ¾ cup Wild rice Rinsed
  • 4 cups Chicken broth Low sodium preferred
  • 1 cup Heavy cream For creaminess
  • 2 tbsp Butter For sautéing
  • 1 small Onion Finely diced
  • 2 Carrots Sliced thin
  • 2 stalks Celery Chopped
  • 3 cloves Garlic Minced
  • 2 tbsp Flour Thickens the soup
  • 1 tsp Salt Adjust to taste
  • ½ tsp Black pepper Fresh ground
  • ½ tsp Dried thyme Optional but great flavor
  • 1 cup Milk Balances richness

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Measuring cups
  • Ladle
  • Cutting board and knife
  • A Dutch oven helps distribute heat evenly, which prevents the rice from sticking.

Method
 

Step 1: Start with the Vegetables
  1. I melt the butter in a large pot over medium heat.
  2. Then I add:
  3. onions
  4. carrots
  5. celery
  6. As they cook, the kitchen starts smelling amazing — sweet onion and warm butter.
  7. I sauté them for about 5 minutes until softened.
Step 2: Add Garlic and Flour
  1. Next I stir in the garlic and cook it for about 30 seconds.
  2. Then I sprinkle in the flour and stir continuously for a minute.
  3. This forms a light roux that thickens the soup later.
  4. One mistake I made early on was cooking the flour too long. It started browning and changed the flavor.
  5. Now I keep it light.
Step 3: Pour in the Broth
  1. Slowly I add the chicken broth while stirring to avoid lumps.
  2. Then I add:
  3. wild rice
  4. thyme
  5. salt and pepper
  6. The soup starts looking like a thin broth at this stage, but it will thicken later.
Step 4: Simmer
  1. I bring the pot to a gentle simmer and cook for 25 minutes.
  2. Wild rice takes longer than white rice, so patience is key.
  3. As it cooks, the grains begin to split slightly, which gives the soup that rustic texture.
Step 5: Add the Chicken
  1. Once the rice is nearly tender, I stir in the shredded chicken.
  2. I like using rotisserie chicken because it adds extra flavor without extra cooking.
Step 6: Finish with Cream
  1. Now comes the magic part.
  2. I add the milk and heavy cream slowly while stirring.
  3. The soup turns beautifully creamy and silky.
  4. I simmer for another 5–7 minutes until everything comes together.

Notes

One small trick improves the flavor dramatically.
Add a splash of lemon juice at the end.
Not enough to taste sour — just enough to brighten the soup.
Professional kitchens often use this trick to balance creamy dishes.