Chicken Wild Rice Soup

Who doesn’t love chicken wild rice soup?! For years I have tried various recipes of wild rice soup and have learned what I like and don’t like. Almost all soups start out the same way and you can just build from there. I found that creating my own recipe starting with the basics and adding in from there that I was happier with the end result. Case point – this chicken wild rice soup! It’s a favorite of ours, especially on a cold winter day in Minnesota. Oh, I should add that we are partial to wild grown rice native to Minnesota 🙂 we feel it tastes the best and has the best texture! No worries if you don’t have access to true Minnesotan wild rice, any wild rice will do!

While I prefer a thinner soup my husband enjoys a thicker soup. This soup has become the perfect balance for us! A thick soup, but not too thick that it’s like eating hotdish…. no offence to those “hotdish thick” soup lovers but if I’m eating soup I want it to be the consistency of soup!

So here is our favorite soup… or at the very minimum it is in our top two favorites that I make!


Servings: approximately 8

  • 1/2 yellow onion
  • 4 stalks celery
  • 2 cups diced carrots
  • 3 cloves minced garlic
  • 1 1/2 cups wild rice
  • 4 cooked chicken breasts – diced or shredded
  • 1 1/2 cups cream
  • 12 cups broth (see helpful tips below – I use Better Than Bouillon)
  • 1/4 cup flour (add an additional few tablespoons if a thicker consistency is desired or sub out cornstarch)
  • 1/4 cup butter
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste

In a large stock pot sauté diced onion, celery and carrots with one tablespoon butter. Once the onions are translucent add the garlic. Continue to sauté for one minute.

Add remaining butter. Once the butter is melted mix in the flour (or cornstarch).

Once the flour is incorporated whisk in the cream.

Add salt and pepper, stir. Bring to a slow simmer.

Add broth and chicken. Bring to a simmer and add wild rice.

Continue on a low simmer for 20 – 30 minutes stirring occasionally or until rice is fully cooked.

At this time you can add additional flour or cornstarch to thicken the soup to your desired consistency. To do this ladle out a 1/2 cup of liquid into a bowl and add 2-3 tablespoons of flour. Whisk until fully incorporated. Pour back into soup, stir and allow to simmer for 10 – 15 more minutes.

Once you have the consistency you want the soup is ready to eat! The longer you simmer on the stove the more flavorful the soup becomes!


Helpful Tips:

  • Milk can be substituted for cream. I would start with one cup and go from there.
  • Note that cream creates a thicker soup. If using milk additional flour or cornstarch may be needed to thicken.
  • Olive oil can be substituted for the butter.
  • Broth – I prefer to use Better Than Bouillon mixed with water. I prefer the taste and it allows you to adjust the intensity of flavor without additional liquid.
  • I dice my carrots small – similar in size to onions and celery to speed up cooking time.
  • Once adding additional flour/cornstarch to thicken allow the 10 – 15 minutes to see how thick soup is. You can always add more! Or add more cream/broth if it is too thick!

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