Chicken Wild Rice Soup is a Minnesota favorite! It’s classic ingredients, carrots, onion, celery, wild rice and chicken come together in one creamy, hearty and comforting bowl. It’s a nourishing, yet simple and easy soup for a cold winter day!
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 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! And here in mid January, when this week’s warm up to the 30’s has everyone excited, a pot of soup is always welcome. I’ll save the walleye fry for when my husband brings me home an ice fishing catch.
Chicken Wild Rice Soup Instructions
Wild Rice is native to Minnesota and is popular in many dishes. It’s hearty, healthy and nutrient dense, so requires about 45 minutes of cooking. To make this soup, cook the wild rice separately in its own pot while you prepare everything else. In a large soup pot, start by sautéing the veggies in butter and olive oil. The fat will combine with flour to form a roux, the thickening agent for the soup. The roux then thickens the chicken stock and milk, giving this soup its creamy texture. When your soup has thickened, your rice should be about done. Add the starchy cooked rice to the soup, it will thicken it even more. Soup is always a great chance to use leftover or rotisserie chicken. Easy, hearty and absolutely delicious!
More Favorite Soups!
- Pasta Fagioli Soup
- Chicken Tortilla Soup
- Veggie Beef Chili
- Split Pea Soup with Ham
- Beef Cabbage Soup
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Chicken Wild Rice Soup
- 1 c wild rice (cooked in 4 c water)
- 1 T butter
- 1 T olive oil
- 1 onion chopped
- 3 carrots chopped
- 3 ribs celery chopped
- 8 oz cremini mushrooms sliced or quartered (optional)
- ½ t kosher salt
- 10 grinds fresh black pepper
- 3 cloves garlic minced
- 1 t Italian seasoning (or any chicken herb blend)
- ¼ c flour
- 2 c cooked chicken chopped
- 4 c chicken stock
- 2 c milk (whole milk is best but any will work)
- Cook wild rice separately, in 4 cups water, about 45 minutes (follow package instructions)
- Meanwhile, set a soup pot over medium heat and add butter and oil
- Add onion, carrot, celery and mushrooms and season with salt and pepper, saute 15 minutes or until starting to brown, stirring frequently
- Reduce heat to medium low, add garlic, Italian seasoning, and flour. Cook 1 minute more while stirring to incorporate flour
- Add the chicken, stock and milk. Whisk to combine, scraping any bits off the bottom
- Bring to a boil, then lower the heat and simmer on low until the soup thickens, about 30 to 45 minutes
- Wild rice can be added when it's done, anytime while the soup is simmering. If the soup is too thick, adjust by adding more stock or milk. Serve with crackers or crusty bread