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!
A Minnesota Classic
When I moved to Minnesota years ago, I noticed a few items in common on every single menu in every single restaurant ~ Walleye and Chicken Wild Rice Soup. It's not like I'm from that far away, but just across the border in my home Wisconsin, I'd hardly ever noticed these two Minnesota staples!
The locals love them for a reason, they are delicious! I start making this cozy autumn wild rice soup by late September when a big pot of soup is a nice change to summer grilling. And we make it all winter long!
It's great for using leftover or rotisserie chicken, or use my favorite method for Cast Iron Skillet Chicken Breasts. And soup just tastes better with Homemade Dutch Oven Bread for dunking!
Try all our favorite hearty winter soups like Slow Cooker Chicken Noodle Soup, Sweet Potato Corn Chowder, Beef Cabbage Soup, Veggie Beef Chili, and Butternut Squash Red Pepper Soup!
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Ingredients & Substitutions
- Wild Rice - A hearty, healthy, and native to Minnesota ingredient, the wild rice should be rinsed and cooked in a separate pot, it needs to simmer 45 minutes before adding to the soup.
- Butter and Olive Oil - The fats in this soup serve two purposes so don't skimp on the amount! First, they are needed to saute the vegetables. They later combine with the flour to form a roux which will be the thickener for the soup.
- Onion, Carrots, Celery and Mushrooms - While chicken is the star, this is really a fully-loaded healthy vegetable wild rice soup! Lots of classic flavors from the onion, celery and carrots, super nutritious too. My family, other than me, isn't a fan of mushrooms, so sometimes I leave them out or use less. Half of an 8oz box is about right, but use as many or as few as you like!
- Salt, Pepper, Garlic and Italian Seasoning- The simplest seasonings! A note on salt, I've used 1 teaspoon of salt when sautéing the vegetables. Keep in mind that you may want to use less depending on how salty your chicken is (store-bought rotisserie chicken can be quite salty), or if you are a big fan of lots of saltine crackers in your soup! You can always add more later, but you can't take it out once you put it in.
- Flour - The flour combines with the butter and oil your vegetables are sautéed in to form a roux. You can't really see it, but as your liquid cooks, that roux is what will thicken the soup.
- Chicken - Leftover or rotisserie chicken work great for this recipe. When I'm grilling or making a Whole Roasted Chicken for dinner, I often make extra for soup the following night! Cast Iron Skillet Chicken Breast is a great simple recipe for when you need cooked chicken. Leftover Thanksgiving turkey is also a great substitute!
- Chicken Stock, Milk and Cream - These provide the liquid for the soup. The cream is optional, you can make the soup without it, but it makes your soup just a bit richer, creamier and more delicious! Freeze your chicken bones and vegetable scraps to start making your own Homemade Chicken Stock!
Instructions
Step 1 - To make this soup, cook the wild rice separately in its own pot while you prepare everything else. Bring 4 cups of water to a boil, rinse the rice in a strainer and add it to the water.
Reduce the heat to medium low, cover and simmer about 45 minutes, taste a bite to see if it's softened. This is what it looks like when it's done and ready to add to the soup.
Step 2 - While the wild rice cooks, make the soup in a large soup pot.
Start by sautéing the veggies in butter and olive oil for about 12 to 15 minutes. Season with salt and pepper.
Step 3 - Add the flour, garlic and Italian seasoning and cook another minute. The fat will combine with the flour to form a roux, the thickening agent for the soup.
Step 4 - Add the liquid, chicken stock, milk and cream and give it a good stir. Bring it to a boil, then reduce the heat to LOW, cover and allow to simmer about 30 to 45 minutes.
Anytime while the soup is simmering, add the wild rice when it is done, it will thicken your soup even more. Give it an occasional stir.
Step 5 - Enjoy! Garnish with chopped parsley if you like and serve with crackers or crusty bread!
Chef Tips
- Thanksgiving Turkey works great in this recipe! - Got leftover turkey? Make Turkey Wild Rice Soup! The turkey is a perfect substitute for the chicken in this recipe, and you can also use homemade turkey stock.
- Make Ahead and Storage Instructions - A big pot of soup is a great meal prep and stores well in the fridge in airtight containers for up to 4 days or in the freezer for 4 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop. Leftovers are great for lunch! Add a bit of water, milk or stock if it is too thick.
- Vegetarian Wild Rice Soup - To keep this soup vegetarian, just omit the chicken and substitute vegetable stock for the chicken stock. The large amount of veggies and nutrient-dense wild rice make it a great hearty vegetarian option!
- Adjusting the Thickness of the Soup - If your finished soup becomes too thick (and it will the longer it cooks!), simply 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.
Recipe FAQs
Yes, a lot of people don't like mushrooms, and they are fine to simply omit them from Chicken Wild Rice Soup.
Yes, add wild rice to a strainer and rinse under cold water before using.
Yes, chicken wild rice soup freezes well, better than other soups containing rice! Freeze in for up to 4 months and thaw overnight in the fridge to use.
More Favorite Soups to Try!
If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!
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Chicken Wild Rice Soup
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Print Pin RateIngredients
- 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.
Quinn Mathison says
This was a wonderful soup that the whole family enjoyed!
Ann says
I've made this recipe several times now, and it always turns out wonderful. I freeze a little for later. So good on a cold night!! Don't be afraid to add water to thin it out, as it will thicken as it cooks. More broth or milk also works.
Meryl Downing says
Thanks Ann! Yes you are all good options if it gets too thick! Glad you liked it!
Natalie Hoffman says
one of our favorite winter soups to make!
Kathy says
Wonderful recipe! I used turkey carcass stock and turkey leftovers. Great flavor.
Doreen Littmann says
Can this soup be frozen?
Meryl Downing says
Yes! I like to freeze in glass containers or jars, just leave plenty of room for expansion and cool in the fridge before freezing!
Azza says
I did not taste the soup but it sounds like a very tasty choice.
L Shinkle says
The best wild rice soup recipe I have tried. I used a different all- purpose seasoning. It will be a winter staple at our house.
Meryl Downing says
Thank you! So glad you liked it!
Shilpa says
This is so flavourful and delicious. I love the use of wild rice here.
Dawn Conklin says
Loved this soup, so easy and delicious! Everybody loved it and I will make it again with the leftover Thanksgiving turkey too. This is a recipe my daughter put in her "family favorite recipes" diary she is keeping.
Meryl Downing says
Great! I love when kids approve! Mine are a "sometimes maybe" when it comes to soups!
Giangi Townsend says
Comfort food at its prime! Thank you for sharing your recipe. It looks amazing and I will prepare it tonight for my family. I do happen to have all the ingredients on hand, I just purchased crimini mushrooms.
Super excited to try something new.
Sue says
I love chicken and wild rice soup - now I can make it myself! Thanks!