There are seasons when one pot needs to do a lot of work.
This bulk veggie wild rice chicken soup is one of those recipes. It feeds a crowd, stretches groceries, and freezes well without losing texture. When I know the week will be full, I make this in a 10-quart Dutch oven and plan for leftovers.
It is vegetable-heavy on purpose. The carrots, celery, leeks, mushrooms, and onions build a deep base so the soup feels nourishing, not just creamy. The wild rice adds texture and heartiness, and the chicken makes it substantial enough to stand on its own as a full meal.
This isn’t a quick, trendy soup. It’s a large batch wild rice chicken soup meant to carry you through multiple meals — and sometimes through an entire week.
Bulk Veggie/Wild Rice + Chicken SoupBulk Veggie, Wild Rice + Chicken Soup Leave a Comment / Recipe / By Jenny
Equipment
- Equipment: 10 quart Dutch oven or large soup pot
Ingredients
- Ingredients
- Vegetables
- 3 cups finely diced carrots
- 3 cups finely diced celery
- 3 cups finely diced leeks
- 2 medium onions finely diced
- 3 cups mushrooms of choice I use portobello, finely diced
- Fats and Aromatics
- 1/2 Stick Butter
- 3 tablespoons garlic minced or granulated
- Seasonings
- 3 tablespoons dried onion powder
- 2 teaspoons black pepper
- Optional:
- 3 tablespoons dried oregano
- 1 bay leaf
- Protein
- 2 large chickens cooked and shredded or finely diced
- Grains
- 4 boxes Uncle Ben’s Long Grain and Wild Rice including seasoning packets
- Liquids
- About 4 quarts chicken bone broth
- Water as needed
- 2 to 4 cups creamer or milk of choice
- Thickener optional
- ½ cup all-purpose cornstarch
- Finishing
- 3 tablespoons fresh rosemary finely chopped
- Salt to taste
Instructions
- Instructions
- Sweat the vegetables in stages
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the carrots and celery first. Cook for about 5 minutes, stirring occasionally.
- Add the onions and leeks. Continue cooking another 5 to 7 minutes, until everything is softened and fragrant but not browned.
- Add the mushrooms last and cook just 3 to 4 minutes. The goal is to soften them without overcooking.
- Add aromatics and seasoning
- Stir in the garlic and dried onion powder. Cook for about 30 seconds, just until fragrant.
- Build the soup base
- Pour in the chicken bone broth, adding water if needed so the vegetables are well covered.
- Add the pepper, optional oregano, bay leaf, and shredded chicken. Stir to combine.
- Add the rice
- Stir in all four boxes of the long grain and wild rice, including the seasoning packets.
- Bring the soup to a gentle simmer. Cover and cook for about 20 minutes, or until the rice is fully tender.
- Thicken if desired
- If you want a thicker soup, whisk the cornstarch with a small amount of cold milk or creamer until smooth.
- Slowly pour it into the soup while stirring. Simmer for a few minutes until thickened.
- Finish the soup
- Reduce heat to low. Stir in the remaining milk or creamer until the soup reaches your desired creaminess.
- Add the fresh rosemary at the very end.
- Taste and adjust with salt as needed.
- Serve
- Remove the bay leaf before serving. This soup is even better the next day and freezes beautifully.
Notes
Why This Bulk Veggie Wild Rice Chicken Soup Works
What makes this recipe dependable is the order.
Sweating the vegetables in stages builds depth. Carrots and celery first, then onions and leeks, and mushrooms last. That layering keeps the flavors clean instead of muddy.
Using bone broth instead of plain stock makes a difference too. It gives the bulk veggie wild rice chicken soup more body and richness without needing excessive cream.
The wild rice blend adds structure. It holds up in the fridge and freezer without turning mushy, which is important in a large batch recipe.
Making It Work for Real Life
This soup was designed with real kitchens in mind.
If you are cooking two chickens anyway, doubling the vegetables and broth does not add much extra effort. Instead, it gives you:
- Dinner tonight
- Lunches for several days
- A few freezer containers for later
When freezing, let the soup cool completely. Portion into containers that leave a little room at the top. Thaw slowly in the refrigerator and reheat gently on the stove.
The texture holds up well, especially if you slightly undercook the rice the first time.
Adjustments and Variations
This bulk veggie wild rice chicken soup is flexible.
You can:
- Leave out the cream entirely for a broth-based version
- Use dairy-free milk or creamer
- Add extra rosemary for a stronger herbal note
- Increase mushrooms for a deeper flavor
If you prefer a thinner soup, skip the cornstarch. If you want it heartier, use the full thickening amount.
It is a forgiving recipe, which makes it practical for repeat cooking.
Bulk cooking is not about impressing anyone. It is about planning ahead and using what you have wisely. A large pot of veggie wild rice chicken soup on the stove feels steady, especially in colder months when warm meals matter.
This is the kind of recipe that quietly supports a household.