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Chicken Wild Rice Soup

Meryl Downing
A Minnesota classic, chicken wild rice soup is a favorite of ours! Creamy, hearty and comforting, it's an easy soup for a cold winter day!
Course Dinner
Cuisine American
Servings 4


  • 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
Keyword Chicken Soup, rice soup, wild rice soup