Minnesota Chicken Wild Rice Soup

A bowl of Chicken Wild Rice Soup with carrots and topped with oyster crackers.

4.69 from 16 votes

Minnesota Chicken Wild Rice Soup

Minnesota Chicken Wild Rice Soup is an all-winter favorite! Carrots, onion, celery, mushrooms, 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 Time45

Total Time1

Course: Dinner

Cuisine: American

Servings:

Calories: 460kcal

Author: Meryl Downing

Ingredients

1 cup wild rice (cooked in 4 cups water)
2 Tablespoons butter
1 Tablespoon olive oil
1 onion chopped (about 1½ cups)
3 carrots chopped (about 1½ cups)
3 ribs celery chopped (about 1½ cups)
4 ounces cremini mushrooms (optional) sliced (about 1 cup)
1 teaspoon kosher salt
10 grinds fresh black pepper
3 cloves garlic minced
1 teaspoon dried thyme (or Italian seasoning)
⅓ 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, thyme, 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.
Keep over medium heat to bring to a simmer. Adjust the heat down to low to keep at a gentle bubble, about 30 minutes, give it an occasional stir. (Give your rice a quick stir too!)
The 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

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.
Leftover Thanksgiving turkey can be used in place of the chicken.
Rinse the wild rice in a strainer under cold water before cooking.
Try this method for Cast Iron Skillet Chicken Breasts if you need cooked chicken for this recipe!

Nutrition