Oh, where do I even begin with this wild rice soup? It’s more than just a soup to me; it’s a hug in a bowl. Seriously. Every time the weather starts to chill, or I’m just craving something deeply satisfying that doesn’t require a whole afternoon in the kitchen, this is my go-to. I remember my grandma making something similar when I was a kid, and the aroma would fill our whole house. It’s one of those recipes that just feels like home. If you’ve ever had that really creamy, satisfying chicken and wild rice soup from a fancy restaurant, picture that, but better, because you made it yourself, and it’s surprisingly straightforward. This wild rice soup is a lifesaver on busy weeknights, and honestly, my kids ask for it more than any other meal. It’s the perfect antidote to a long day, warming you from the inside out.
Thank you for reading this post, don't forget to subscribe!What is wild rice soup?
So, what exactly *is* wild rice soup? At its heart, it’s a creamy, hearty soup that features wild rice, often alongside chicken or mushrooms, with a luscious, comforting broth. Think of it as a warm embrace for your taste buds. The “wild rice” itself isn’t technically rice at all; it’s the seed of an aquatic grass native to North America. It has this amazing nutty flavor and a delightful chewy texture that stands up beautifully in a soup. It’s often cooked with a base of sautéed vegetables like carrots, celery, and onions, simmered in chicken broth, and then finished with a touch of cream or half-and-half to give it that irresistible richness. It’s not a broth-y, light soup; it’s substantial, filling, and packed with flavor. It’s essentially comfort food elevated, a dish that feels both rustic and elegant all at once.
Why you’ll love this recipe?
There are so many reasons why I’ve fallen head over heels for this wild rice soup, and I just know you will too. First off, the flavor! It’s this incredible symphony of earthy, nutty wild rice, savory aromatics, tender chicken (or mushrooms, if you’re going veggie!), all swimming in a velvety, rich broth. It’s not overly complicated, but it tastes like you’ve spent hours coaxing out all these amazing flavors. And speaking of simplicity, this recipe is a true weeknight hero. Even on a day where you feel like you barely have two minutes to breathe, you can whip this up. The ingredient list is pretty standard, and most of it you might already have in your pantry or fridge, making it super cost-effective too. I’ve actually tested this with different kinds of broth and even a splash of unsweetened almond milk when I ran out of cream, and guess what? It made it even creamier and added a subtle nutty note that was surprisingly delicious! It’s incredibly versatile too. Serve it as a main course with some crusty bread, or as a starter for a more elaborate meal. What I love most about this wild rice soup is that it feels indulgent without being fussy. It’s the kind of meal that makes everyone at the table feel a little bit happier and more cared for. It’s pure, unadulterated comfort in a bowl.
How do I make wild rice soup?
Quick Overview
This wild rice soup is all about building flavor layers that come together beautifully. We start by sautéing our aromatics, adding the wild rice and chicken (or mushrooms), simmering it all to perfection, and then finishing it off with a touch of cream for that luscious, comforting texture. It’s a surprisingly straightforward process that yields a soup that tastes like it took all day to make. You’ll be amazed at how simple it is to get such deep, satisfying flavor. The key is just taking your time with each step, especially sautéing those veggies.
Ingredients
For the main soup base:
2 tablespoons olive oil or butter
1 cup chopped yellow onion (about 1 medium)
1 cup chopped celery (about 2-3 stalks)
1 cup chopped carrots (about 2 medium)
2 cloves garlic, minced
8 ounces boneless, skinless chicken breasts or thighs, cut into bite-sized pieces (optional, omit for vegetarian)
1/2 cup uncooked wild rice blend (look for one that cooks in about 40-45 minutes)
6 cups low-sodium chicken broth (or vegetable broth for vegetarian)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
Salt and freshly ground black pepper to taste
For the Creamy Finish:
1/2 cup heavy cream or half-and-half
2 tablespoons all-purpose flour (or cornstarch slurry for gluten-free)
1 tablespoon fresh parsley, chopped, for garnish
“The wild rice soup turned out amazing. My kids asked for seconds. Saving this one!”
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. You want them to be tender but not browned. This step is crucial for building a really deep flavor base for your soup. You can even let them get a little golden; that’s where a lot of the sweetness comes from!
Step 2: Add Garlic and Chicken (or Mushrooms)
Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it. If you’re using chicken, add the bite-sized pieces now. Cook, stirring, until the chicken is no longer pink on the outside. If you’re making a vegetarian version, you can add sliced mushrooms here and sauté them until they release their moisture and start to brown. This adds a wonderful earthy depth.
Step 3: Toast the Wild Rice and Deglaze
Stir in the uncooked wild rice blend. Let it toast in the pot for about 1-2 minutes, stirring constantly. This helps bring out its nutty flavor. Then, pour in about 1/2 cup of the chicken broth and scrape up any browned bits from the bottom of the pot – that’s pure flavor gold!
Step 4: Simmer the Soup
Add the remaining chicken broth, dried thyme, and rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the wild rice is tender and has popped open. Stir occasionally to prevent sticking. Season with salt and pepper to your liking. Remember, you can always add more salt at the end, but you can’t take it away!
Step 5: Thicken and Enrich
In a small bowl, whisk together the heavy cream (or half-and-half) and the all-purpose flour until smooth. This is your thickening agent. Slowly pour this mixture into the simmering soup, stirring constantly. Continue to cook and stir for another 5-10 minutes, until the soup has thickened to your desired consistency. If you’re going gluten-free, whisk 2 tablespoons of cornstarch with 1/4 cup of cold water to make a slurry, then stir it in and simmer until thickened.
Step 6: Adjust Seasoning and Serve
Taste the soup and adjust the salt and pepper as needed. If it’s a little too thick, you can always add a splash more broth. Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley. The pop of green really makes it look and taste fresh.
Step 7: Serve Warm
Ladle this beautiful, hearty wild rice soup into bowls. The steam rising off it will be absolutely intoxicating! It’s perfect as is, but a sprinkle of fresh parsley really brightens it up. I love serving it piping hot.
Step 8: Enjoy!
This is the best part! Dig in and savor every warm, comforting spoonful. It’s truly a taste of pure happiness.
“New family favorite! This wild rice soup was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
What to Serve It With
This wild rice soup is so wonderfully self-sufficient, it honestly shines on its own. But if you’re looking to round out a meal or just want to make it a bit more special, I have a few favorite pairings that I’ve discovered over the years. For breakfast, which is a bit unconventional for soup but sometimes a girl just needs something deeply satisfying, a small bowl with a piece of buttery toast or even some homemade scones is divine. It’s surprisingly good and very filling for those early mornings. For a more traditional brunch setting, I love serving it alongside a simple green salad with a light vinaigrette. The richness of the soup is perfectly balanced by the freshness of the salad. A flaky croissant or some crusty sourdough bread for dipping is also a must. As a dessert… well, it’s not *really* a dessert, but when I’m craving something warm and comforting after dinner, a small mug of this wild rice soup feels like the perfect sweet ending, especially if I’ve already had something sweet earlier. For cozy snacks, it’s all about the bread. Think about a hearty whole wheat loaf, maybe some cheesy biscuits, or even some homemade cornbread. My kids always request extra bread for dipping; it’s how they get every last drop!
Top Tips for Perfecting Your Wild Rice Soup
Over the years, I’ve learned a few tricks that have really made my wild rice soup sing. First, the veggies: don’t rush the sauté. Letting the onion, celery, and carrots soften and even get a little caramelized releases so much natural sweetness and depth that you just can’t achieve otherwise. It’s the foundation of flavor! When it comes to the wild rice itself, always rinse it before cooking, just like you would rice or quinoa. This gets rid of any dust or debris. Also, using a wild rice *blend* can be a good idea if you’re new to it; these often mix wild rice with other types of rice, which can speed up the cooking time and add a varied texture. For the creamy finish, my secret weapon is whisking the flour or cornstarch into the *cold* cream *before* adding it to the hot soup. This prevents lumps and ensures a super smooth, velvety texture. I’ve experimented a lot, and I’ve found that the type of broth you use makes a huge difference. Always opt for low-sodium so you can control the saltiness yourself. Homemade chicken broth is amazing if you have it, but a good quality store-bought one works perfectly too. For ingredient swaps, if you can’t find fresh celery or carrots, you can sometimes get away with using dried mirepoix vegetable mix, though the flavor won’t be quite as vibrant. And if you’re feeling adventurous and want to add more texture, a handful of toasted slivered almonds or some crispy fried onions sprinkled on top just before serving can be a delightful surprise! I’ve learned from experience that the best way to test for doneness of the wild rice is to fish out a few grains and taste them – they should be tender with a slight chew, not crunchy. Patience is key here!
Storing and Reheating Tips
This wild rice soup is fantastic for making ahead because the flavors actually meld and deepen beautifully overnight. At room temperature, it’s best to let it cool completely before covering, and then it should be refrigerated within two hours. If it’s properly stored in the fridge, it will stay fresh for about 3 to 4 days. I always use airtight containers – glass or good quality plastic ones work best. This helps keep out any lingering fridge odors and maintains the soup’s quality. When it comes to freezing, this soup does wonderfully. Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn. It can stay frozen for up to 2-3 months. Thawing is best done in the refrigerator overnight. For reheating, the stovetop is my preferred method. Gently reheat the soup over medium-low heat, stirring occasionally, until it’s heated through. If it seems a bit too thick after refrigeration or thawing, you can always stir in a splash of milk, cream, or broth to loosen it up. If you’re reheating from frozen, you can either thaw it first or heat it directly from frozen, just be prepared for a longer reheating time and keep stirring. I generally wait to add the fresh parsley garnish until just before serving, after the soup has been reheated.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite wild rice soup. It’s the kind of dish that feels like a warm hug, perfect for those cozy evenings or whenever you need a little bit of comfort. I truly believe this recipe has the power to make any day feel a little bit brighter, a little bit warmer, and a whole lot more delicious. It’s proof that incredible flavor doesn’t have to mean complicated techniques or a long list of exotic ingredients. If you love this recipe, you might also enjoy my Creamy Tomato Basil Soup or my Hearty Lentil Stew – they’re both in the same vein of comforting, soul-satisfying meals! I can’t wait to hear what you think of this wild rice soup. Please leave a comment below and let me know how yours turned out, or share any amazing variations you’ve come up with! Happy cooking!
Wild Rice Soup
Ingredients
Main Ingredients
- 1.5 cup wild rice cooked
- 0.5 cup butter
- 1 cup onion chopped
- 1 cup celery stalks chopped
- 1 cup carrots chopped
- 8 oz mushrooms sliced
- 0.25 cup all-purpose flour
- 6 cup chicken broth
- 2 cup milk
- 0.5 cup heavy cream
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion, celery, and carrots. Cook until softened, about 5-7 minutes.
- Add sliced mushrooms and cook until tender, about 5 minutes.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring occasionally.
- Stir in the cooked wild rice, milk, and heavy cream. Season with salt and pepper.
- Simmer for at least 15-20 minutes to allow flavors to meld and the soup to thicken. Stir occasionally.
- Serve hot, garnished with fresh parsley.
