wild rice soup

You know, there are some meals that just hug you from the inside out, especially when the weather starts to turn crisp and the days get shorter. For me, that meal is hands down my favorite wild rice soup. It’s the kind of thing I’ve been making for years, and honestly, it’s become my absolute go-to when I want something truly comforting without spending hours in the kitchen. Forget those complicated gourmet soups; this wild rice soup recipe is simple, incredibly flavorful, and always a hit with my family. It’s the culinary equivalent of a warm blanket on a chilly evening, and I can’t wait to share it with you.

What is wild rice soup?

So, what exactly is this magical wild rice soup we’re talking about? Think of it as a hearty, creamy chowder, but elevated. Instead of everyday rice, we’re using beautiful, nutty wild rice, which gives it such a wonderful texture and a distinct, earthy flavor. It’s packed with tender vegetables like carrots, celery, and mushrooms, and often includes chicken for a protein boost, although I’ll share some vegetarian variations too! The “soup” part of the name is a little deceiving because it’s so thick and satisfying, it often feels more like a stew. It’s essentially a creamy, savory hug in a bowl, perfect for a chilly day.

Why you’ll love this recipe?

There are so many reasons why this wild rice soup has earned a permanent spot in my recipe rotation, and I just know you’ll feel the same way. First off, the flavor profile is just out of this world. The wild rice brings this amazing, slightly chewy texture and a deep, nutty taste that’s just so satisfying. When you combine that with tender vegetables and a creamy broth, it’s pure bliss. But it’s not just about taste; this soup is surprisingly easy to make. I can whip it up on a weeknight after a long day, and it feels so special. It’s also wonderfully budget-friendly. The ingredients are common, wholesome things you likely already have or can easily find, making it a lifesaver for busy families. Plus, it’s super versatile! I love adding leftover rotisserie chicken, but it’s just as delightful as a vegetarian option with extra mushrooms or even some white beans. It stands out from other creamy soups because of the unique character wild rice brings, offering a more robust and satisfying experience that’s comforting yet sophisticated.

How do I make wild rice soup?

Quick Overview

Making this wild rice soup is really straightforward. We’ll sauté some aromatics, add our veggies and chicken (if using), pour in the broth and milk, and then let the wild rice do its thing, simmering away until it’s tender and the soup has thickened beautifully. It’s a one-pot wonder for the most part, making cleanup a breeze. The key is allowing the wild rice to cook properly, absorbing all those delicious flavors. It’s truly a recipe that comes together with minimal fuss, perfect for those days when you want maximum comfort with minimum effort.

Ingredients

For the main soup base:
2 tablespoons olive oil or butter
1 cup chopped yellow onion (about 1 medium)
2 cups chopped celery (about 3-4 stalks)
2 cups chopped carrots (about 3-4 medium)
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 ½ cups cooked wild rice (or a mix of wild and brown rice for a softer texture)
6 cups low-sodium chicken broth (or vegetable broth for vegetarian)
1 cup milk (whole milk or half-and-half for richest flavor; almond or soy milk works too, just might be a touch less creamy)
¼ cup all-purpose flour (or cornstarch for gluten-free option)
1 cup cooked shredded chicken (optional, for a heartier soup)
½ teaspoon dried thyme
Salt and freshly ground black pepper to taste

For Garnishing (Optional, but highly recommended!):
Fresh parsley, chopped
A swirl of heavy cream or a dollop of sour cream

Step-by-Step Instructions

Step 1: Sauté the Aromatics and Vegetables

Grab a large, heavy-bottomed pot or Dutch oven – this is going to be your best friend for this recipe! Heat the olive oil or butter over medium heat. Once shimmering, add the chopped onion, celery, and carrots. We want these to soften up beautifully, so let them cook for about 8-10 minutes, stirring occasionally, until they’re tender-crisp and the onion is translucent. Now, add the sliced mushrooms and minced garlic. Cook for another 5-7 minutes, until the mushrooms have released their liquid and started to brown slightly. The aroma at this stage is already incredible – it’s the promise of deliciousness to come!

Step 2: Thicken the Base

This is where we build that lovely creamy texture. Sprinkle the all-purpose flour over the sautéed vegetables. Stir it in really well and let it cook for about 1-2 minutes. This step is crucial for toasting the flour slightly and getting rid of that raw flour taste. It will form a thick paste with the vegetables and oil, and that’s exactly what we want. If you’re going the gluten-free route, you’ll whisk your cornstarch with a few tablespoons of cold broth or water to make a slurry before adding it in the next step, which is a bit different but achieves a similar thickening effect.

Step 3: Deglaze and Add Liquids

Now it’s time to deglaze and add our liquid base. Slowly pour in about 1 cup of the chicken (or vegetable) broth, scraping up any browned bits from the bottom of the pot with your spoon. This is where all that extra flavor is hiding! Once you’ve deglazed, gradually whisk in the remaining chicken broth, making sure there are no lumps of flour. Then, pour in your milk. Give it a good stir to combine everything. Add the dried thyme, and season generously with salt and pepper. Remember, you can always add more salt at the end, but you can’t take it away, so start conservatively.

Step 4: Simmer and Cook the Rice

Bring the soup to a gentle simmer over medium-low heat. Once it’s simmering, stir in your cooked wild rice. If you’re adding cooked shredded chicken, now is the time to add that too! Cover the pot, leaving the lid slightly ajar to allow steam to escape. Let it simmer for at least 20-30 minutes, or longer if you have the time. The longer it simmers, the more the flavors will meld together, and the thicker the soup will become. Stir occasionally to prevent anything from sticking to the bottom. You’re looking for the vegetables to be completely tender and the soup to have thickened to your desired consistency. The wild rice should be plump and cooked through.

Step 5: Adjust Seasoning and Serve

Once everything is tender and the soup has reached that perfect, comforting consistency, it’s time for the final taste test. This is where you adjust the seasoning. Does it need a pinch more salt? A grind of black pepper? Maybe a tiny bit more thyme? Taste it, tweak it, and make it perfect for your palate. Ladle the hot soup into bowls. For an extra touch of deliciousness, I love to garnish with some freshly chopped parsley for a bit of color and freshness, and sometimes a swirl of heavy cream or a dollop of sour cream if I’m feeling decadent. It truly transforms the soup.

What to Serve It With

This wild rice soup is practically a meal on its own, but it pairs beautifully with a few things to make it even more of an occasion. For a lovely breakfast that feels special, I often serve a small bowl alongside some crusty toast or even a simple muffin. It’s surprisingly filling and warming to start the day. For a more leisurely brunch, I’ll pair it with a light side salad with a tangy vinaigrette, or perhaps some fluffy biscuits. It feels elegant but still wonderfully homey. As a dessert, though a bit unconventional, a tiny cup of this soup can be surprisingly delightful after a lighter meal, especially if you’ve got a craving for something savory and creamy. But my favorite way to enjoy it is as a cozy snack on a cold afternoon with a good book. I love pairing it with simple, buttery crackers or even a slice of homemade cornbread – it’s pure comfort food heaven.

Top Tips for Perfecting Your Wild Rice Soup

I’ve made this wild rice soup more times than I can count, and through the years, I’ve picked up a few tricks that I think make all the difference. When it comes to the vegetables, chopping them into roughly uniform sizes ensures they cook evenly. I usually aim for about a half-inch dice for the carrots and celery, and similar-sized pieces for the mushrooms. This also makes for a more pleasing texture in every spoonful. For the wild rice itself, I highly recommend using pre-cooked wild rice. Cooking it from scratch can take quite a while, and honestly, the texture you get from properly cooked wild rice is key. If you can’t find it, a blend of wild rice and brown rice is a fantastic alternative; it cooks a bit faster and adds a different kind of chewiness. Now, about that flour – make sure you really cook it with the vegetables for a minute or two. This step, called a roux, is essential for thickening the soup properly and avoiding that pasty taste. Don’t rush it! If your soup isn’t as thick as you’d like after simmering, you can always make a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering soup. Let it cook for another minute or two until thickened. For vegetarian versions, using a good quality vegetable broth is a must, and I sometimes add a splash of soy sauce or tamari for an extra umami kick that the chicken broth provides. And a little secret: sometimes, a tiny pinch of nutmeg can really enhance the creaminess and depth of flavor. Don’t overdo it, just a whisper!

Storing and Reheating Tips

One of the best things about this wild rice soup is how well it stores and reheats, making it perfect for meal prep. Once completely cooled, I store any leftovers in airtight containers in the refrigerator. It will keep wonderfully for about 3-4 days. The flavors actually get even better as it sits, which is always a welcome bonus! When you’re ready to reheat, you can do it gently on the stovetop over low heat, stirring occasionally. You might need to add a splash more broth or milk because the soup will thicken as it cools. If it’s still too thick, just keep adding liquid until it reaches your desired consistency. For a quick reheat, you can also use the microwave, just be sure to stir it halfway through the reheating process to ensure it heats evenly. I don’t recommend freezing this soup because the dairy can sometimes separate and become a bit grainy upon thawing. However, if you must freeze it, be prepared for a slight change in texture. The best approach is to omit the milk until after you’ve reheated the broth and veggies, then stir in the milk and heat through gently. It won’t be quite as creamy, but it’s still a delicious option.

Frequently Asked Questions

Final Thoughts

Honestly, this wild rice soup recipe is more than just a meal; it’s a feeling. It’s the warmth on a cold day, the comfort after a long week, and the satisfaction of a home-cooked meal made with love. The nutty wild rice, the tender vegetables, and the creamy, savory broth all come together to create something truly special. It’s proof that simple ingredients, prepared with a little care, can result in an absolutely incredible dish. If you love comforting, hearty meals, I really hope you give this wild rice soup a try. It’s become a staple in my kitchen, and I have a feeling it might just become one in yours too. I can’t wait to hear what you think, and I’d love to see your creations – feel free to share your own little twists or successes in the comments below! Happy cooking!

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wild rice soup

A hearty and flavorful wild rice soup, perfect for a comforting meal.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 cup wild rice cooked
• 1 tablespoon butter
• 1 cup chopped yellow onion
• 0.5 cup chopped celery
• 0.5 cup chopped carrots
• 2 cloves garlic minced
• 0.5 cup all-purpose flour
• 6 cup vegetable broth
• 2 cup milk or half-and-half
• 1 cup cooked shredded chicken
• 0.5 cup sliced mushrooms
• 0.25 teaspoon dried thyme
• 0.25 teaspoon black pepper freshly ground
• 0.5 teaspoon salt to taste

Instructions

 

Preparation Steps

• In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Cook until softened, about 5-7 minutes.
• Add the minced garlic and cook for 1 minute more until fragrant.
• Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Gradually whisk in the vegetable broth and milk, making sure to incorporate any bits from the bottom of the pot. Bring to a simmer.
• Add the cooked wild rice, shredded chicken, mushrooms, thyme, and black pepper. Stir to combine.
• Reduce heat to low, cover, and simmer for at least 20-25 minutes, or until the soup has thickened and flavors have melded. Stir occasionally.
• Season with salt to taste. Serve hot.

Notes

This soup can be made ahead of time and reheated. It also freezes well.