Chicken Wild Rice Soup

4.67 from 15 votes

Classic Minnesota Chicken Wild Rice Soup is an all-winter favorite! It's simple ingredients, carrots, onion, celery, 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!

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dinner

Cuisine: American

Servings: to 6

Calories: 656kcal

Author: Meryl Downing

Ingredients

1 cup wild rice (cooked in 4 cups water)
1 Tablespoon butter
1 Tablespoon olive oil
1 onion chopped (about 1½ cups)
3 carrots chopped (about 1 cup)
3 ribs celery chopped (about 2 cups)
4 ounces cremini mushrooms (optional) sliced or quartered (about 1 cup)
1 teaspoon kosher salt
10 grinds fresh black pepper
3 cloves garlic minced
1 teaspoon Italian seasoning (or any chicken herb blend)
¼ 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, Italian seasoning, 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.
Bring to a boil over medium high heat, then lower the heat and simmer on LOW until the soup thickens, about 30 to 45 minutes, give it an occasional stir. (Give your rice a quick stir too!)
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

Leftover Thanksgiving turkey can be used in place of the chicken.
Before cooking, rinse the wild rice in a strainer under cold water.
Try this method for Cast Iron Skillet Chicken Breasts if you need cooked chicken for this recipe!
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. This will let the steam escape and continue cooking the wild rice, both thickening the soup.

Nutrition