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This hearty wild rice soup is packed with nutty wild rice, tender veggies, and a rich, creamy broth that will make you feel cozy and satisfied.
There’s nothing better than a warm bowl of creamy wild rice soup on a chilly day.
It’s one of my favorite recipes to make during soup season, and my family loves it too!
The first time I made this creamy wild rice soup, it was an instant hit. Jeremy couldn’t get enough of it, and even our picky eater, Lily, asked for seconds!
It’s a great way to use up any leftover chicken you might have, just throw it in!
I love making this soup in my Dutch oven because it keeps everything nice and hot, but you can also make it in a large soup pot or even a slow cooker.
The wild rice blend gives the soup a unique nutty flavor and a hearty texture that’s so satisfying.
Serve it with some crusty bread for dipping, and you’ve got the perfect meal for a cold day. Let’s dive into why this wild rice soup works so well!
Some of our other favorite soup recipes we have on our site include: Thai Red Curry Soup with Chicken, Best Hearty Beef and Barley Soup Recipe, and Hearty & Easy Italian Meatball Soup Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE WILD RICE SOUP:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I MAKE MY OWN WILD RICE BLEND?
- CAN I ADD CHICKEN TO THIS?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Creamy Wild Rice Soup Recipe
WHY THIS RECIPE WORKS:
- Versatility: You can easily customize this soup with different veggies, proteins, and even make it vegan.
- Hearty Texture: The wild rice blend adds a nutty flavor and hearty texture that’s perfect for a filling meal.
- Easy Preparation: This recipe uses simple ingredients that you probably already have in your pantry.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Wild rice blend
- Water
- Olive oil
- Small onion
- Carrots
- Celery
- Minced garlic
- Butter
- All-purpose flour
- Poultry seasoning
- Chicken broth
- Half-and-half
- Salt
- Black pepper
- Parsley (optional garnish)
HOW TO MAKE WILD RICE SOUP:
- Place a medium sauce pot over medium heat.
- Once hot, add the 1 tablespoon oil and the rice. Stir occasionally as you toast it off for about 5 minutes.
- Add the water and bring to a boil, then reduce to low heat and cover as the rice cooks, about 35 minutes or until tender—fluff with a fork and set aside.
- Heat the olive oil over medium heat in a large stockpot or Dutch oven.
- Once hot, add the onion, carrots, and celery and cook for 4 minutes until softened.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the butter, let it melt, and stir in the flour until all vegetables are well-coated.
- Stir in the poultry seasoning, salt, and pepper.
- Slowly whisk in the chicken broth and increase the heat to medium-high.
- Once simmering, add the half-and-half. After 2 minutes, reduce the heat to medium-low and add the cooked rice.
- Stir well and continue to cook for 4 minutes before serving. Taste and adjust seasoning if necessary.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I MAKE MY OWN WILD RICE BLEND?
Yes, you can make your own wild rice blend by mixing 1/4 cup wild rice, 1/4 cup brown rice, and 1/2 cup long-grain white rice.
This homemade blend works just as well as a store-bought mix.
CAN I ADD CHICKEN TO THIS?
Yes! That’s one of my favorite ways to make this.
Add 2 cups of cooked chicken at the end for a creamy chicken wild rice soup.
You can use chopped or shredded chicken, whatever texture you prefer.
Rotisserie chicken or leftover chicken breasts work perfectly, too!
ANY ADDITIONS?
While I haven’t tried all of these myself, I think they have great potential here.
Try things out and make this recipe your own!
- Mushrooms: Add sliced baby bella mushrooms for a meaty texture.
- Spinach: Stir in fresh spinach at the end for added greens.
- Corn: Add sweet corn kernels for a touch of sweetness.
- Peas: Stir in frozen peas for a pop of color and flavor.
- Lemon Juice: Add a splash of lemon juice for a bright, fresh taste.
- Parmesan Cheese: Sprinkle grated Parmesan cheese on top before serving.
- Bacon: Top with crumbled cooked bacon for a smoky flavor.
- Fresh Herbs: Add fresh thyme or parsley for extra flavor.
- White Beans: Stir in cooked white beans for added protein.
ANY SUBSTITUTIONS?
You better believe it!
Let me know in the comments how your own recipe turns out. I love hearing from you!
- Vegetable Broth: Use vegetable broth instead of chicken broth for a vegan soup recipe.
- Gluten-Free Flour: Use gluten-free flour instead of all-purpose flour to make the soup gluten-free.
- Brown Rice: Substitute brown rice if you don’t have a wild rice blend.
- Turkey: Use leftover turkey instead of chicken for a post-Thanksgiving meal.
HOW TO STORE:
Refrigerator: Store any of this wild rice soup recipe in an airtight container in the refrigerator for up to 5 days.
Reheat on the stove or in the microwave before serving.
Freezer: Let the soup cool completely, then transfer it to freezer bags or airtight containers.
Freeze for up to 3 months.
Thaw in the refrigerator overnight before reheating.
DANA’S TIPS AND TRICKS:
- Toast the Rice: Toasting the wild rice blend before cooking adds extra nutty flavor.
- Use Half-and-half: it makes the soup rich and creamy.
- Don’t Overcook the Veggies: Cook the veggies just until tender for the best texture.
- Adjust Consistency: Add more water or broth if the soup is too thick.
- Season Well: Taste the soup before serving and adjust the salt and pepper as needed.
- Garnish for Extra Flavor: Fresh parsley or thyme makes a great garnish for added flavor and color.
Wild Rice Soup is a wonderful dish that’s perfect for cold days and cozy nights.
It’s one of those soup recipes that you just don’t forget.
So grab your wild rice blend, and let’s get cooking! Enjoy!
If you like this recipe, you might also like:
Creamy Wild Rice Soup Recipe
Ingredients
- 2 tablespoons olive oil divided
- 1 cup wild rice blend rinsed
- 1 1/2 cups Water
- 1 small Onion small-diced
- 2 carrots peeled and small-diced
- 2 stalks celery small-diced
- 2 cloves garlic minced
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 1 tablespoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 1/2 cups chicken broth
- 2 cups half-and-half
- fresh chopped parsley for garnish optional
Instructions
- Place a medium sauce pot over medium heat.
- Once hot, add the 1 tablespoon oil and the rice. Stir occasionally as you toast it off for about 5 minutes.2 tablespoons olive oil, 1 cup wild rice blend
- Add the water and bring to a boil, then reduce to low heat and cover as the rice cooks, about 35 minutes or until tender—fluff with a fork and set aside.1 1/2 cups Water
- Heat the remaining olive oil over medium heat in a large stockpot or Dutch oven.
- Once hot, add the onion, carrots, and celery and cook for 4 minutes until softened.1 small Onion, 2 carrots, 2 stalks celery
- Add the garlic and cook for 30 seconds until fragrant.2 cloves garlic
- Add the butter, let it melt, and stir in the flour until all vegetables are well-coated.1/4 cup salted butter, 1/4 cup all-purpose flour
- Stir in the poultry seasoning, salt, and pepper.1 tablespoon poultry seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Slowly whisk in the chicken broth and increase the heat to medium-high.4 1/2 cups chicken broth
- Once simmering, add the half-and-half. After 2 minutes, reduce the heat to medium-low and add the cooked rice.2 cups half-and-half
- Stir well and continue to cook for 4 minutes before serving. Taste and adjust seasoning if necessary.fresh chopped parsley for garnish
Notes
- Toast the Rice: Toasting the wild rice blend before cooking adds extra nutty flavor.
- Use Half-and-half: it makes the soup rich and creamy.
- Don’t Overcook the Veggies: Cook the veggies just until tender for the best texture.
- Adjust Consistency: Add more water or broth if the soup is too thick.
- Season Well: Taste the soup before serving and adjust the salt and pepper as needed.
- Garnish for Extra Flavor: Fresh parsley or thyme makes a great garnish for added flavor and color.
Nutrition
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