Minnesota Chicken Wild Rice Soup is an all-winter favorite! Carrots, onion, celery, mushrooms, wild rice and chicken come together in one creamy, hearty and comforting bowl. It's a nourishing, yet simple soup for a cold winter day!
A Minnesota Classic
- A Minnesota Classic! - When I moved to Minnesota years ago, I noticed a few items in common on every single menu in every single restaurant ~ Walleye and Chicken Wild Rice Soup. It's not like I'm from that far away, but just across the border in my home Wisconsin, I'd hardly ever noticed these two Minnesota staples!
- The locals love them for a reason, they are delicious! This homemade soup quickly became a staple in our kitchen!
- It's great for using leftover or rotisserie chicken, or use my favorite method for Cast Iron Skillet Chicken Breasts. It's perfect for leftover Thanksgiving turkey too! Serve it with a loaf of Homemade Dutch Oven Bread for dunking!
- Try all our Favorite Hearty Winter Soups like Slow Cooker Chicken Noodle Soup, Sweet Potato Corn Chowder, Beef Cabbage Soup, Beef Vegeable Chili, and Butternut Squash Red Pepper Soup!
Jump to:
Ingredients & Substitutions
Classic vegetables and thickened with a simple roux, this creamy chicken soup features local Minnesota wild rice, nutritious and delicious!
- Wild Rice - A hearty, healthy, and native to Minnesota ingredient, the wild rice should be rinsed and cooked in a separate pot, it needs to simmer 45 minutes before adding to the soup.
- Butter and Olive Oil - The fats in this soup serve two purposes so don't skimp on the amount! First, they are needed to saute the vegetables. They later combine with the flour to form a roux which will be the thickener for the soup.
- Onion, Carrots, Celery and Mushrooms - While chicken is the star, this is really a fully-loaded healthy vegetable wild rice soup! My family, other than me, isn't a fan of mushrooms, so sometimes I leave them out or use less. Half of an 8oz box is about right, but use as many or as few as you like!
- Salt, Pepper, Garlic and Thyme - The simplest seasonings! A note on salt, I've used 1 teaspoon of salt when sautéing the vegetables. Keep in mind that you may want to use less depending on how salty your chicken is (store-bought rotisserie chicken can be quite salty), or if you are a big fan of lots of saltine crackers in your soup! You can always add more later, but you can't take it out once you put it in.
- Flour - The flour combines with the butter and oil your vegetables are sautéed in to form a roux. You can't really see it, but as your liquid cooks, that roux is what will thicken the soup.
- Chicken - Leftover or rotisserie chicken work great for this recipe. When I'm grilling or making a Whole Roasted Chicken for dinner, I often make extra for soup the next night! Cast Iron Skillet Chicken Breast is a great simple recipe for when you need cooked chicken. Leftover Thanksgiving turkey is also a great substitute!
- Chicken Stock, Milk and Cream - These provide the liquid for the soup. The cream is optional, you can make the soup without it, but it makes your soup just a bit richer and creamier! Freeze your chicken bones and vegetable scraps to start making your own Homemade Chicken Stock!
Instructions
The wild rice cooks in a separate pot before everything comes together, creamy and cozy!
Step 1 - Cook the wild rice separately in its own pot while you prepare everything else. Bring 4 cups of water to a boil, rinse the rice in a strainer and add it to the water.
Reduce the heat to medium low, cover and simmer about 45 minutes.
Step 2 - While the wild rice cooks, make the soup in a large pot.
Sauté the veggies in butter and olive oil for about 12 to 15 minutes. Season with salt and pepper.
Step 3 - Add the flour, garlic and thyme and cook another minute.
The fat will combine with the flour to form a roux, the thickening agent for the soup.
Step 4 - Add the chicken stock, milk and cream and give it a good stir.
Keep over medium heat until it comes to a simmer, then lower the heat. Simmer about 30 minutes until thickened.
Step 5 - Anytime while the soup is simmering, drain and add the wild rice when it's done.
Serve with crackers or crusty bread!
Recipe Notes & Tips
- Thanksgiving Turkey works great in this recipe! - Got leftover turkey? Make Turkey Wild Rice Soup! The turkey is a perfect substitute for the chicken, and you can also use homemade turkey stock.
- Vegetarian Wild Rice Soup - To keep this soup vegetarian, just omit the chicken and substitute vegetable stock for the chicken stock. The large amount of veggies and nutrient-dense wild rice make it a great hearty vegetarian option!
- Don't Boil the Milk - Once you add the milk and cream, you don't want the soup to boil too harshly or the milk can break. You can keep it over medium heat until it comes to a simmer, but then lower the heat to keep it at a gentle low bubble and stir often. It can sit on a very low burner for extra time if you aren't quite ready to eat!
- Reheating - The soup will thicken as it cooks. When reheating, you may want to add a splash of milk, stock or just water.
- Storage and Freezer Instructions - A big pot of soup is a great meal prep and stores well in the fridge in airtight containers for up to 4 days or in the freezer for 4 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop. Leftovers are great for lunch! Add a bit of water, milk or stock if it is too thick.
Recipe FAQs
Yes, a lot of people don't like mushrooms, and they are fine to simply omit or use less.
Yes, add wild rice to a strainer and rinse under cold water before using.
The butter and flour forms a roux which will thicken the liquid as it heats. The longer it sits on the heat, the thicker the soup will get! So if it isn't thick enough, just keep simmering and stirring to help steam escape. If it gets too thick, just add a bit of liquid to thin it out, milk, stock, or water. You may need to thin the soup after it's been refrigerated.
More Favorite Soups to Try!
If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!
Follow Sungrown Kitchen on Pinterest, Instagram, and Facebook for loads of garden recipes! Be sure to Subscribe Here for new recipes delivered straight to your inbox!
Minnesota Chicken Wild Rice Soup
Hit the stars to rate this recipe!
Print Pin RateIngredients
- 1 cup wild rice (cooked in 4 cups water)
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1 onion chopped (about 1½ cups)
- 3 carrots chopped (about 1½ cups)
- 3 ribs celery chopped (about 1½ cups)
- 4 ounces cremini mushrooms (optional) sliced (about 1 cup)
- 1 teaspoon kosher salt
- 10 grinds fresh black pepper
- 3 cloves garlic minced
- 1 teaspoon dried thyme (or Italian seasoning)
- ⅓ cup flour
- 2 cups cooked chicken (leftover or rotisserie) chopped
- 4 cups chicken stock
- 2 cups milk (whole milk is best but any will work)
- ½ cup heavy cream (optional-makes soup richer and creamier, but can be made without)
Instructions
- Cook wild rice separately in a medium pot. Bring 4 cups of water to a boil, rinse the rice and add it to the water. Reduce heat to medium low, cover and simmer about 45 minutes, taste a bite to see if it's softened (follow package instructions).
- Meanwhile, set a large soup pot over medium heat and add butter and oil. Add onion, carrot, celery and mushrooms and season with salt and pepper. Saute 12 to 15 minutes or until starting to brown, stirring frequently.
- Add garlic, thyme, and flour. Cook 1 minute more while stirring to incorporate flour.
- Add the chicken, stock, milk and cream (if using). Whisk to combine, scraping any bits off the bottom.
- Keep over medium heat to bring to a simmer. Adjust the heat down to low to keep at a gentle bubble, about 30 minutes, give it an occasional stir. (Give your rice a quick stir too!)
- The wild rice can be drained and added to the soup whenever it is done, anytime while the soup is simmering.
- Soup can sit on a low burner until ready to eat, it will only get thicker and creamier as it sits! Serve with crackers or crusty bread.
Notes
- Adjusting the Thickness - If your finished soup becomes too thick, add a little more stock, water, or milk to thin it out. This may be needed when reheating. If it's too thin, keep simmering over a low burner while stirring or whisking often.
- Leftover Thanksgiving turkey can be used in place of the chicken.
- Rinse the wild rice in a strainer under cold water before cooking.
- Try this method for Cast Iron Skillet Chicken Breasts if you need cooked chicken for this recipe!
Ann Rice says
I have to keep making this soup! It's a favorite. This time I had leftover turkey and turkey stock stored in the freezer. I cooked my wild rice almost twice as long--all the water was absorbed. And plan to add water, stock, or milk as needed. My husband isn't a fan of all the vegetables, so I will chop them smaller next time!!
Meryl Downing says
Thank you, it's one of our favorites too! My kids might agree with your husband!
Quinn Mathison says
This was a wonderful soup that the whole family enjoyed!
Ann says
I've made this recipe several times now, and it always turns out wonderful. I freeze a little for later. So good on a cold night!! Don't be afraid to add water to thin it out, as it will thicken as it cooks. More broth or milk also works.
Meryl Downing says
Thanks Ann! Yes you are all good options if it gets too thick! Glad you liked it!
Natalie Hoffman says
one of our favorite winter soups to make!
Kathy says
Wonderful recipe! I used turkey carcass stock and turkey leftovers. Great flavor.
Doreen Littmann says
Can this soup be frozen?
Meryl Downing says
Yes! I like to freeze in glass containers or jars, just leave plenty of room for expansion and cool in the fridge before freezing!
Azza says
I did not taste the soup but it sounds like a very tasty choice.
L Shinkle says
The best wild rice soup recipe I have tried. I used a different all- purpose seasoning. It will be a winter staple at our house.
Meryl Downing says
Thank you! So glad you liked it!
Shilpa says
This is so flavourful and delicious. I love the use of wild rice here.
Dawn Conklin says
Loved this soup, so easy and delicious! Everybody loved it and I will make it again with the leftover Thanksgiving turkey too. This is a recipe my daughter put in her "family favorite recipes" diary she is keeping.
Meryl Downing says
Great! I love when kids approve! Mine are a "sometimes maybe" when it comes to soups!
Giangi Townsend says
Comfort food at its prime! Thank you for sharing your recipe. It looks amazing and I will prepare it tonight for my family. I do happen to have all the ingredients on hand, I just purchased crimini mushrooms.
Super excited to try something new.
Sue says
I love chicken and wild rice soup - now I can make it myself! Thanks!