Wild Rice Soup with Chicken
Wild Rice Soup with Chicken is tasty comfort food on a cold day. This warm, satisfying meal is easy to make!
This Cream of Wild Rice Soup is as velvety as it sounds! My mom’s version used evaporated milk, but I added half and half for an even silkier texture.
Why You Must Make this Chicken and Wild Rice Soup
My mom would occasionally have a stash of wild rice in the pantry, imported across the state line from Minnesota. It wasn’t uncommon for a simple wild rice soup to appear on our menu. Her recipe didn’t call for chicken, but I do remember her adding slivered almonds, minced ham, and shredded carrots.
- With half and half and flour to thicken, this wild rice soup is thick and creamy.
- It’s the perfect comfort food in the winter when the forecast calls for subzero wind chills!
- If you haven’t tried a wild rice recipe, this is the perfect excuse to give it a try!
Frequently Asked Questions
What is Wild Rice?
Wild rice is not a true rice, but a species of grass with edible seeds that resemble rice. These grasses grow in shallow freshwater, marshlike areas. It’s also known as Canada rice, Indian rice, and water oats.
It has higher protein than most other cereal grains.
Why is Wild Rice Popular in Minnesota?
It’s actually their state grain and grows in shallow lakes in central and northern Minnesota.
How Long will Wild Rice Keep?
If stored in its original packaging or an airtight container, wild rice can be stored at room temperature, the refrigerator or freezer indefinitely.
How Do You Cook Wild Rice?
Follow the package instructions, but in general, wild rice should be simmered in plenty of water or broth for about 45 minutes. I let it steam with the lid on after simmering.
It should be tender, yet chewy. If you see the exterior coatings or cracking, check a couple of grains as it should be done.
What Does Wild Rice Taste Like?
Wild rice tastes very similar to white rice except with a much chewier texture due to the bran coating.
Can You Freeze Wild Rice Soup?
Yes, freeze your soup in an airtight container for up to 3 months.
Wild Rice Soup Recipe
The picky hubby has steered clear of my quinoa and farro dishes. Wondering whether the wild rice would meet the same scrutiny, I tried to be optimistic. At least wild rice was in his vocabulary, unlike some of the other grains that have made it into our menus. I’m talking about you, freekeh.
Surprisingly, this wild rice recipe was a hit. Nick was home from school for the holiday break and he approved, too. But son #2 makes quinoa in his rice maker, so he was an easy sell. I also love this Creamy Chicken and Rice Soup when I don’t have wild rice in the pantry.
Tips for Making Wild Rice Soup
- PRO-Tip: The wild rice must be cooked separately before making the soup. It needs to simmer in a generous amount of water for about 45 minutes (read package instructions), then steam for about 10 minutes with the lid on.
- While the rice is cooking, you can chop all the vegetables.
- The addition of wine, just like salt, enhances the dish’s flavors. Leave it out if you must, but most of the alcohol will burn off as the soup cooks.
- I like to use Wondra flour (affiliate link) to thicken the soup. It’s a granular flour by Gold Medal that does not get lumpy.
- You can make this without chicken if you like, but it’s the perfect way to use up leftover roast chicken or even a store-bought rotisserie chicken.
- PRO-Tip: Warming the half and half helps it incorporate smoothly. Warm liquids mix in better when added to another warm liquid.
Flavored with thyme and bay leaves, classic aromatics, and some white wine, it was a surefire winner. And, thankfully, wild rice is now a stock item in supermarkets. If your weather is taking a turn for the worse, I hope you’ll add this chicken and wild rice soup recipe to your menu!
This recipe was first shared in January 2017. Photos and text were updated in 2020.
- 4 tablespoons olive oil, divided
- 1 cup sliced celery
- 1 cup sliced carrots
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 teaspoon kosher salt, plus more to taste if needed
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 4 cups chicken broth, divided
- 1/4 cup flour (I use Wondra as it's less likely to form lumps)
- 8 ounces wild rice, cooked in broth or salted water according to package instructions
- 2 boneless, skinless chicken breasts, cooked and shredded (or any leftover chicken)
- 1 cup half and half, warmed in the microwave.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add celery, carrots, and onions and cook until soft. Add garlic and saute until fragrant. Add white wine and allow to evaporate
- Add remaining 2 tablespoons olive oil to the pan, then the flour. Cook for a couple of minutes, stirring, to rid the flour of its raw flavor.
- Add salt, pepper, thyme, bay leaves then slowly whisk in the first cup of the chicken broth.
- Add the remaining broth, rice, chicken and bring to a simmer.
- Whisk in warmed half and half.
- Taste and adjust seasonings as needed. Serve hot.
Amount Per Serving: Calories: 504Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 79mgSodium: 1419mgCarbohydrates: 40gFiber: 3gSugar: 10gProtein: 27g