Chicken and Wild Rice Soup

The more these Polar Vortexes keep sending an arctic chill to Maine, the more I crave soup. During the colder months, I tend to make a lot of soup, usually about 2-3 times a week. Every batch is different, but usually starts with a homemade chicken or beef stock. Veggies from the rot cellar then get chopped and added to the flavorful broth along with various herbs, spices, seaweeds, and often times medicinal mushrooms.

I have fond memories of eating homemade chicken soup filled with pastina (little pasta) at my grandparents home when I was a young boy. I remember having to add ice cubes to my bowl because my grandmother would serve it so hot. But the soup was so delicious and nourishing. I really felt comforted after eating this.

This soup is a reflection of what I learned as a child and what I now have access to. MOFGA certified chicken from Tide Mill Farm creates the rich, flavorful broth that works so perfectly well with wild rice, celery root, and seasonings.

This recipe makes a large batch so you can enjoy it for a few days.

Chicken & Wild Rice Soup


For the Stock:

  • 1 whole pasture raised chicken
  • 2 large yellow onion, roughly chopped
  • 4 celery stalks, roughly chopped
  • 2 large carrots, roughly chopped
  • 4 garlic cloves
  • 1 strip of kelp
  • 1 bay leaf
  • 1/4 cup apple cider vinegar

For the Soup:

  • 3 celery stalks, roughly chopped
  • 2 carrots, roughly chopped
  • 1 large yellow onion, cut into large chunks
  • 2 medium sized celery roots, peeled, cut into large chunks
  • 2 large potatoes, washed well, cut into large chunks
  • 1 Tbsp dried sage
  • 2 tsp turmeric
  • 1.5 cups wild rice (soaked for a minimum of 8 hours in 4 cups of water and 2 Tbsp apple cider vinegar)
  • sea salt, to taste
  • freshly cracked black pepper


  1. First place the whole chicken into a large pot and over by 1 inch with water. Add the chopped vegetables, kelp, bay leaf, and a splash of apple cider vinegar.
  2. Bring the water up to a boil, then lower the heat and slowly simmer for 1 hour, until the chicken is cooked through and the meat easily pulls off the bone.
  3. Remove the chicken from the pot then pour the stock through a strainer.
  4. Allow the chicken to cool then pick all the meat off the bones and add it to a new pot along with the reserved chopped vegetables, sage, turmeric and wild rice*. Pour in the strained stock, bring to a boil, then lower heat and simmer 15-20 minutes. Taste, season with sea salt and black pepper, keep warm until ready to serve. Enjoy with a dollop o raw butter, miso paste, or toasted sourdough bread.

*If you plan on serving up all the soup in one shot, I'd recommend cooking the wild rice separately and adding a scoop or two to your soup bowl. The rice, no matter which variety, will ultimately absorb all the liquid in the soup, leaving you with a dry pot of soup once it cools.

**Note: Once the meat is picked off the bones, be sure to make another batch of chicken stock with the bones. Get the recipe HERE.