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Creamy Wild Rice Soup is shown in a comforting, close-up featured image.

BEST WILD RICE SOUP EVER

This Wild Rice Soup recipe offers a comforting and flavorful experience, balancing earthy wild rice with a creamy base, savory aromatics, and fresh herbs. The key is to pre-cook the wild rice, sauté the aromatics, and create a stable roux for a perfect texture and rich flavor. This recipe is customizable and makes a hearty, delicious meal.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup wild rice, rinsed
  • 6 cups chicken broth
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 4 cups milk or half-and-half
  • 1 cup heavy cream
  • 2 cups cooked chicken or turkey, diced
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1 teaspoon dried thyme
  • Salt to taste
  • Pepper to taste

Equipment

  • medium saucepan
  • Large pot or Dutch oven
  • whisk
  • wooden spoon or spatula
  • measuring cups and spoons
  • cutting board
  • knife
  • Ladle

Method
 

  1. Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice and 3 cups of the chicken broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the rice is tender and the kernels have split open. Drain any excess liquid.
  2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots and sauté for 5-7 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant.
  3. Make the Roux: Sprinkle the flour over the sautéed vegetables and cook, stirring constantly, for 1-2 minutes until the flour is incorporated and the mixture is lightly browned.
  4. Add the Liquids: Gradually whisk in the remaining 3 cups of chicken broth, making sure to break up any lumps. Bring to a simmer.
  5. Thicken the Soup: Gradually stir in the milk (or half-and-half) and heavy cream. Bring the soup back to a gentle simmer and cook for 5-10 minutes, or until slightly thickened, stirring occasionally.
  6. Add the Remaining Ingredients: Stir in the cooked wild rice, diced chicken or turkey, parsley, chives, and thyme. Season with salt and pepper to taste.
  7. Simmer and Serve: Simmer the soup for another 5-10 minutes to allow the flavors to meld. Serve hot, garnished with extra parsley or chives, if desired.

Notes

For a richer soup, use half-and-half instead of milk. Leftover turkey from Thanksgiving works great in this soup. For an earthier flavor, add sauteed mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days.