Wild Rice Soup is a creamy, hearty, and comforting dish that’s perfect for chilly days and cozy nights. Featuring a medley of vegetables, nutty wild rice, and a rich, creamy broth, this soup is a favorite during fall and winter months. It’s both wholesome and satisfying, made with simple ingredients but packed with flavor. Whether you’re serving it as a main dish or a starter for a holiday meal, Wild Rice Soup offers nourishment and comfort in every spoonful. This recipe is adaptable and can be made vegetarian or with added chicken for extra protein, making it a versatile choice for the whole family.
Ingredients
- 1 tablespoon olive oil or unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 oz mushrooms, sliced (optional but recommended)
- 1 cup uncooked wild rice (rinsed)
- 6 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
For the creamy base:
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk or half-and-half
- 1 cup cooked, shredded chicken (optional for non-vegetarian)
Preparation
Step 1: In a large Dutch oven or heavy-bottomed soup pot, heat olive oil or butter over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Step 2: Stir in the garlic, carrots, celery, and mushrooms. Cook for another 5–6 minutes until vegetables begin to soften and mushrooms release their moisture.
Step 3: Add the rinsed wild rice, dried thyme, dried parsley, bay leaf, and broth to the pot. Stir to combine.
Step 4: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45–55 minutes, or until the wild rice is tender and slightly burst.
Step 5: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
Step 6: Gradually whisk in the milk or half-and-half, stirring constantly until smooth and thickened (about 3–4 minutes). Season with a pinch of salt and pepper.
Step 7: Once the rice is fully cooked, remove the bay leaf from the soup. Stir in the creamy mixture to the soup pot and mix well to combine.
Step 8: If using cooked shredded chicken, stir it in now and heat until warmed through. Taste and adjust seasoning with more salt and pepper if needed.
Variation
- Vegetarian Version: Use vegetable broth and skip the chicken for a meatless meal
- Vegan Version: Use plant-based milk (like oat or almond) and vegan butter; thicken with flour or cornstarch
- Chicken Wild Rice Soup: Add 2 cups of cooked shredded chicken for a heartier protein boost
- Slow Cooker Method: Add all ingredients except the creamy base to a slow cooker and cook on low for 6–7 hours. Stir in the cream mixture just before serving
- Gluten-Free: Substitute gluten-free flour or cornstarch for thickening
Cooking Note
Wild rice takes longer to cook than white or brown rice and retains a slightly chewy texture even when fully done. Make sure to rinse the rice before cooking to remove excess starch and debris. If you’re using a wild rice blend, adjust cooking time as needed. The creamy base should be added last to prevent curdling and ensure a silky texture. Leftovers will continue to thicken, so add a splash of broth or milk when reheating.
Serving Suggestions
Serve Wild Rice Soup hot with a side of crusty bread, garlic toast, or homemade biscuits. It pairs well with a simple green salad for a light dinner or lunch. Garnish with freshly chopped parsley, cracked pepper, or a sprinkle of grated Parmesan cheese for extra richness. This soup is also ideal for meal prepping and storing in lunch containers for workweek meals.
Tips
- Stir frequently while cooking the creamy base to avoid lumps
- Make a double batch and freeze half for future dinners
- Add cooked, crumbled bacon for a smoky flavor variation
- Keep the soup covered while simmering to retain moisture
- Always taste and adjust seasoning before serving
- Store leftovers in airtight containers for up to 4 days in the refrigerator
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Nutritional Information
Calories: 290 (without chicken)
Protein: 7g
Sodium: 580mg
FAQs
Can I use a wild rice blend?
- Yes, but cooking times may vary. Check the package instructions and adjust the simmering time accordingly.
Can I freeze wild rice soup?
- Yes. Freeze the soup without the cream base, and stir it in after reheating for best texture.
Why is my soup too thick after storing?
- Wild rice absorbs liquid as it sits. Add extra broth or milk when reheating to loosen it up.
Is wild rice actually rice?
- Wild rice is a water grass seed native to North America. It’s high in protein and fiber and has a unique, nutty flavor.
Can I make it dairy-free?
- Yes. Use unsweetened almond milk or oat milk, and vegan butter for the creamy base.
Conclusion
Wild Rice Soup is a timeless comfort food that delivers warmth and nourishment with every bowl. Whether you make it vegetarian, add chicken, or go fully dairy-free, it adapts beautifully to your preferences. Its hearty texture, rich flavor, and creamy consistency make it a beloved choice for family dinners, meal prep, and even holiday meals. With whole grains, vegetables, and customizable ingredients, this soup proves that comfort and health can go hand in hand. Make a big pot, share with loved ones, and enjoy the soul-soothing goodness of Wild Rice Soup.