Chicken wild rice soup is a beloved Minnesota classic, born from the region's natural abundance of wild rice. This creamy, hearty soup features the distinctive nutty flavor of wild rice combined with tender chicken and vegetables in a rich, velvety broth.
Wild rice isn't actually rice - it's an aquatic grass native to the Great Lakes region. Its chewy texture and earthy flavor make it perfect for hearty soups. This is the ultimate cold-weather comfort food from the American Midwest.
About Wild Rice
- Not rice - It's an aquatic grass seed
- Native American staple - Harvested for centuries
- Nutty flavor - Slightly chewy texture
- Nutritious - High protein, low fat
Cooking Wild Rice
- Takes 45-60 minutes to cook
- Done when kernels split open
- Can cook ahead and refrigerate
- Wild rice blend works too
Serving Suggestions
- Crusty bread or rolls
- Side salad
- Perfect for fall and winter
- Great for entertaining
Chicken Wild Rice Soup
Creamy Minnesota classic with nutty wild rice.
Nutrition per serving
365Calories
28gProtein
28gCarbs
16gFat
3gFiber
4gSugar
Ingredients
Instructions
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Cook wild rice. Cook wild rice according to package directions (about 45-60 minutes). Can be done ahead. Set aside.
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Poach chicken. While rice cooks, bring 4 cups broth to simmer in a pot. Add chicken and poach 15 minutes until cooked. Remove and shred. Reserve broth.
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Make the base. In a large pot, melt butter over medium heat. Add mushrooms and cook 5 minutes. Add onion, carrots, and celery. Cook 5 minutes. Stir in flour and thyme. Cook 2 minutes.
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Build the soup. Gradually whisk in reserved broth and remaining 4 cups broth. Bring to a simmer. Cook 15 minutes until vegetables are tender.
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Finish. Reduce heat to low. Stir in cream, cooked wild rice, and shredded chicken. Heat through without boiling. Season with salt and pepper. Serve garnished with parsley.
Recipe Notes
- Wild rice blend: Can use a mix of wild and long-grain rice.
- Gluten-free: Use cornstarch instead of flour (2 tablespoons).
- Lighter version: Use half-and-half instead of cream.
- Storage: Refrigerate 4 days. Reheat gently without boiling.
