Oh, just look at it. Isn’t this the kind of thick, creamy chicken and wild rice soup you want to dive into right now? Hearty, comforting, and loaded with tender chicken, vegetables, and rice — plus cheesy Parmesan dumplings — it’s the kind of bowl that feels like a warm hug.
Save this recipe for later — it’s worth keeping!
This soup is rich and satisfying on its own, but the real showstoppers are the Parmesan dumplings. They’re quick to mix, bake right in the simmering broth, and add a tender, cheesy bite that brings the whole dish together. Once you make them, you’ll want to add them to other soups, stews, and even weeknight dinners — they’re that good.
This is a one-pot recipe. Everything — from crisp bacon to browned chicken, the wild rice, and the Parmesan dumplings — cooks in the same pot for easy cleanup and maximum flavor. Use a wide, heavy-bottomed pan, a large stockpot, a braiser, or a Dutch oven; anything that holds the broth and lets the rice cook evenly will work.
3 variations of this soup
- Dairy-free: Substitute unsweetened, unflavored non-dairy cream or use a mix of 2 parts nondairy milk to 1 part oil, or make cashew cream. If you choose a dairy-free option, skip the Parmesan dumplings — the soup is still rich and satisfying without them.
- Change the protein: Use a different protein instead of chicken thighs — turkey, pork, or leftover roasted meats work well. If you add pre-cooked meat, stir it in near the end so it warms through without overcooking.
- Make it vegetarian: Omit the bacon and chicken and use vegetable broth. The wild rice and Parmesan dumplings make this version just as hearty and flavorful.
Step-by-step photos and instructions
Chop the bacon and cook it in a tablespoon of oil until crisp but not crumbly. Remove with a slotted spoon and reserve a tablespoon of the rendered fat in the pan.
Pat boneless, skinless chicken thighs dry and season with salt and pepper. Brown them in the reserved fat a few pieces at a time so you don’t crowd the pan. Set browned pieces aside.
Add chopped onion, garlic, celery, and carrots to the pan and cook until they begin to soften, about 3–5 minutes.
Stir in a pinch of crushed red pepper flakes and the wild rice, cooking for another minute to toast the grains slightly.
Optional: deglaze with 1 cup dry white wine, cooking until most of the liquid has evaporated. This adds brightness and depth.
Add 6 cups of chicken broth, nestle the browned chicken and a bundle of fresh thyme into the liquid, cover, and simmer until the chicken is cooked through. Remove the chicken, then continue simmering until the wild rice is tender.
While the rice and chicken cook, mix the dumpling ingredients in a bowl until they form a soft dough, then chill for 15 minutes.
Form the dough into generous tablespoon-sized balls and place them on a parchment-lined plate. You’ll have about 16–20 dumplings.
When the chicken is cool enough to handle, shred it into bite-size pieces.
When the rice is tender, stir in ½ cup heavy cream and return the soup to a gentle simmer.
Stir the shredded chicken back into the pot.
Gently push the dumplings into the simmering broth with a spoon so they’re submerged. Cook about 5 minutes; they’re done when they float to the surface.
Finish by removing the pot from the heat and stirring in lemon juice. Adjust salt and pepper to taste, then top bowls with the reserved crispy bacon and chopped fresh parsley.
What to serve with chicken and rice soup
Soft homemade dinner rolls or flaky buttermilk biscuits are classic companions — both soak up the creamy broth beautifully. For a lighter option, serve the soup with a simple Israeli-style salad of chopped cucumber, tomato, parsley, lemon juice, and olive oil for a bright contrast to the rich soup.
If you try this recipe, I’d love to hear how it turned out — leave a comment and rating below.
📖 Recipe
Creamy Chicken and Wild Rice Soup with Parmesan Dumplings
One-pot comfort: bacon, chicken, wild rice, and Parmesan dumplings all come together in the same pot for an easy, flavor-packed meal.
1 hour
30 minutes
1 hour 30 minutes
Ingredients
- About 2 pounds boneless, skinless chicken thighs
- Salt and pepper
- 1 tablespoon vegetable or canola oil
- ½ to ¾ pound thick-cut bacon
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 stalks celery, chopped
- 2 large carrots, chopped
- About ¼ teaspoon crushed red pepper flakes
- 1 cup wild rice
- 1 cup dry white wine (optional)
- 6 cups chicken broth (or water plus concentrated bouillon)
- Several sprigs fresh thyme (about 0.5 ounces)
- ½ cup heavy cream
- Juice of one large lemon (zest reserved for dumplings)
- About 1 cup chopped fresh Italian flat-leaf parsley
For the Parmesan dumplings:
- 3 ounces (about 1 cup) shredded Parmesan
- ¾ cup panko breadcrumbs
- 2 large egg whites
- 1 tablespoon tap water
- ½ teaspoon lemon zest
- 1 tablespoon reserved bacon fat
- ¼ teaspoon each salt and ground black pepper
Instructions
- Pat the chicken thighs dry and season generously with salt and pepper.
- Heat 1 tablespoon oil in a large heavy saucepan, Dutch oven, or braiser over medium heat.
- Chop the bacon into 1–2 inch pieces and cook, stirring, until crisp but not crumbly. Remove with a slotted spoon and set aside on paper towels. Carefully pour most of the hot fat into a heatproof bowl and return 1 tablespoon to the pan.
- Increase heat to medium-high and brown as many chicken thighs as fit without crowding. Cook until browned on both sides, then remove and repeat with remaining thighs.
- Lower heat to medium and add the chopped onion, garlic, celery, and carrots. Cook, stirring frequently, until the vegetables begin to soften, about 5 minutes.
- Add ¼ teaspoon crushed red pepper flakes and 1 cup wild rice. Stir and cook for 1 minute.
- If using wine, pour in 1 cup and cook until mostly evaporated. Then add 6 cups chicken broth and the thyme bundle (or thyme leaves).
- Return the chicken to the pot, nestling it into the liquid. Bring to a boil, then cover and simmer gently for 20 minutes until the chicken is cooked through. Remove the chicken and continue simmering until the rice is tender.
- While the rice and chicken cook, make the dumplings: combine all dumpling ingredients until a dough forms. Cover and refrigerate 15 minutes. Form tablespoon-sized balls and place on a parchment-lined plate.
- When the chicken is cool enough to handle, shred into bite-size pieces. Stir ½ cup heavy cream into the pot and return to a gentle simmer.
- Add shredded chicken and gently push dumplings under the surface of the simmering broth. Cook about 5 minutes; dumplings are done when they float.
- Remove from heat, stir in lemon juice, and taste for seasoning. Serve topped with reserved bacon and chopped parsley.
Nutrition Information
Yield: 6
Serving Size: 1/6th of the recipe
Amount per serving (approximate):
- Calories: 724
- Total Fat: 40g
- Saturated Fat: 16g
- Cholesterol: 259mg
- Sodium: 2571mg
- Carbohydrates: 24g (Fiber 3g, Sugar 5g)
- Protein: 62g