Chicken Wild Rice Soup
This hearty, flavorful Chicken Wild Rice Soup is pure comfort on a chilly day. It’s lightly creamy and loaded with chicken, nutty wild rice, and vegetables. We also like to make this with turkey, especially smoked turkey from Thanksgiving leftovers.
Chicken Wild Rice Soup is one of those quintessential Minnesota meals.
And don’t forget about dessert. Because Minnesota rules when it comes to bars, a 9″ x 13″ pan of sweet goodness that lies somewhere between cookies and cake.
I started making creamy chicken wild rice soup shortly after we were married, when I quickly learned how much Blake likes a bowl of soup. We often found ourselves ordering this particular soup whenever we’d see it on a menu. Blake and I would compare each bowl, scrutinizing the flavors, the level of creaminess, the kinds and quantities of vegetables. Of course, I was taking notes.
For many years, I tweaked the recipe every time I made it at home. And then, finally, it was done. The recipe needed no more changing. It had been perfected.
I hope you like this chicken and wild rice soup as much as our family and friends do. It’s a keeper, for sure!
Wild Rice Soup
To this day, whenever I see wild rice soup on a menu, it tempts me. I love the smoky, earthy, wonderfully nutty flavor of wild rice. And its chewy texture has me completely smitten.
Wild rice is high in protein and dietary fiber, low in fat, plus gluten-free. Nutritionally speaking, it’s a dynamo. A big plus, beyond its awesome flavor and texture.
Once a staple food for Native Americans in our state, you’ll still find wild rice harvested naturally in shallow lakes and rivers by means of manpower in slow moving canoes. Actually an aquatic grass unrelated to common rice, wild rice is the official state grain of Minnesota.
Here are a few more wild recipes of mine:
- Chicken Wild Rice Casserole with Gruyere
- Mashed Potato and Wild Rice Stuffed Mushrooms
- Creamy Wild Rice Casserole with Sausage and Mushrooms
- Mushroom and Wild Rice Stuffed Peppers
Note: When buying wild rice, I prefer the whole grain style, not the cracked.
How about Turkey Wild Rice Soup?!
We most often make this soup with chicken. But turkey is also wonderful.
Blake has smoked a number of turkeys over the years, especially for Thanksgiving. And this is my favorite recipe to use up those smoked turkey leftovers. The smokiness goes perfectly with the nutty wild rice. I promise you – you will never regret making a big pot of smoked turkey wild rice soup!
Do you ever serve soup in big mugs? I think it’s so much fun!
This recipe does take some preparation time and energy. I’m not going to tell you it’ll be on the table in 20 minutes.
But I will say that every moment you spend will be worth it. I also recommend that, while you’re at it, double the recipe and freeze half of it for an easy meal later on. It doesn’t take a whole lot of extra effort to have another meal of delicious, creamy soup on hand. That’s my motto, anyway.
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Here are a few more wild rice recipes you might like:
- Wild Rice Stuffing from TidyMom
- Turkey Spinach Artichoke Wild Rice Casserole from Wonky Wonderful
- Wild Rice Salad from Reluctant Entertainer
- 1 c. uncooked wild rice (I prefer the whole grain style, not the cracked)
- 1/2 c. unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 large carrots, sliced into 1/4'' thick coins
- 8 oz. fresh button mushrooms, sliced
- 2 large garlic cloves, minced
- 1/2 c. all-purpose flour
- 8 c. low sodium chicken broth
- 2 c. half and half
- 2 T. soy sauce
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 bay leaf
- 1 tsp. finely chopped fresh thyme (or 1/2 tsp. dried)
- 1/4 c. finely chopped fresh parsley (or 2 tsp. dried)
- 4 c. cooked and coarsely shredded chicken or turkey (smoked turkey is especially wonderful!)
- 2 tsp. freshly squeezed lemon juice
- First off, get the wild rice cooking, so it’s ready to add to the finished soup. Prepare according to the package instructions. This will take awhile – usually about 50 to 60 minutes, or even a bit more. Make sure the wild rice is cooked until most all of it is split open. It will have a curled appearance, with the dark outer shell broken open to reveal the lighter interior. The wild rice can even be prepared a day or two ahead of making the rest of the soup; just store it in the refrigerator until you're ready to use it.
- The remainder of the recipe can be made all in one pot. I like to use this pot for a single recipe, and a 12 quart stock pot when I double the recipe. Start by melting the butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened.
- Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly. Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute.
- Reduce heat slightly and add the cooked wild rice, half and half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and chicken or turkey. Simmer for 20 minutes or until thoroughly warmed.
- Stir in the fresh lemon juice and taste test to see if it needs more salt and pepper. Serve with crackers or warm bread.
Thin any leftovers with additional chicken broth, if needed.
from a farmgirl's dabbles
Amount Per Serving: Calories: 470
Looking for more soup recipes? Be sure to check out my Broccoli Cheddar Soup!
This post was previously published in 2011. Photographs and some of the text were updated in 2018.