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Wild Rice Soup is the creamy, cozy bowl you crave when the weather turns cold, full of tender wild rice, sweet vegetables, and a velvety broth. I simmer a big pot on rainy weeknights, and it fills the whole house with the best smell. It is pure comfort in a bowl, right alongside our potato and sausage soup.
Saute the vegetables, build a quick roux, then simmer with broth, wild rice, and half-and-half for a rich, creamy wild rice soup.
Wild Rice Soup Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 45 minutes
- ⏳ Total Time: 55 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 359kcal
- 🌶️ Flavor Profile: Creamy, savory, and cozy
- ✋ Difficulty: Easy and one-pot, like our Italian wedding soup
Quick Answer
Saute diced onion, carrots, celery, and garlic in butter and oil until soft, then stir in flour and poultry seasoning to make a roux. Pour in chicken broth and simmer until thickened, then add cooked wild rice blend and half-and-half. Warm it through, season with salt and pepper, and serve your creamy wild rice soup topped with fresh parsley.
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Why This Recipe Works
Click to see the technique science
- It is rich and creamy. A simple flour roux and a splash of half-and-half give it a velvety, restaurant-quality body.
- Wild rice adds the best texture. Nutty, chewy wild rice blend makes every spoonful hearty and satisfying.
- It is a cozy one-pot meal. Vegetables, rice, and a creamy broth come together for a comforting bowl that fills you up.
- Pantry-friendly ingredients. Everyday vegetables, broth, and rice are all it takes for this feel-good soup.
- It reheats beautifully. The flavor deepens overnight, making it a perfect make-ahead lunch or dinner.
- It is easy to customize. Stir in cooked chicken, mushrooms, or extra veggies to make it your own.
Why You’ll Love This Recipe
- It is creamy, cozy, and hearty, the kind of soup that warms you from the inside out.
- Tender wild rice and sweet vegetables simmer in a rich, velvety broth for pure comfort food.
- It is an easy one-pot soup like our creamy potato and sausage soup.
Key Ingredients
Here is what goes into this creamy, cozy wild rice soup.
- Wild Rice Blend: the star of the soup. Its nutty, chewy texture makes every bowl hearty and satisfying.
- Carrots, Celery, and Onion: the classic aromatic base that builds savory, cozy flavor.
- Butter and Flour: cooked together into a roux, they thicken the soup into a creamy, velvety broth.
- Chicken Broth: the savory simmering liquid. Use a good-quality broth for the richest flavor.
- Half-and-Half: stirred in at the end for a smooth, creamy finish without being too heavy.
- Poultry Seasoning: a cozy blend of herbs that gives the soup its warm, savory depth.
See recipe card for exact quantities.
Variations and Substitutions
This wild rice soup is easy to make your own.
- Add protein: stir in shredded rotisserie chicken or turkey for a chicken wild rice soup.
- Add mushrooms: saute sliced mushrooms with the vegetables for an earthy, savory boost.
- Make it lighter: use whole milk in place of half-and-half for a lighter, brothier soup.
- Make it richer: swap in heavy cream for an extra-luxurious, creamy bowl.
- Pair it up: serve with a bowl of our Italian wedding soup on a soup night.
How to Make Wild Rice Soup
- Melt the butter with the olive oil in a large pot, then saute the diced onion, carrots, celery, and garlic until softened.
- Sprinkle in the flour and poultry seasoning, stirring constantly for a minute to cook out the raw flour and form a roux.
- Slowly pour in the chicken broth, whisking to keep it smooth, and bring the soup up to a gentle simmer.
- Simmer until the soup thickens slightly, stirring now and then so nothing sticks to the bottom of the pot.
- Stir in the half-and-half and the cooked wild rice blend, then warm everything through over low heat.
- Season with salt and pepper to taste, then ladle into bowls and top with fresh chopped parsley before serving.
Recipe Tips & Tricks
- Cook the wild rice blend separately until just tender, so it does not soak up too much broth.
- Dice the vegetables small and even so they cook quickly and spoon up nicely.
- Cook the roux for a full minute to get rid of any raw flour taste before adding the broth.
- Add the half-and-half off high heat so it stays creamy and does not curdle.
- Adjust the thickness with extra broth if the soup gets too thick as it sits.
- Taste and season at the end, since the broth and seasoning vary in saltiness.
Serving Ideas and Suggestions
Creamy wild rice soup is a cozy meal on its own, but a few sides make it special. Serve it with warm, crusty bread or a soft dinner roll for dipping into that velvety broth.
Pair it with a crisp green salad for a light, comforting dinner, or serve smaller bowls as a starter before a holiday meal. It is the kind of soup that makes any night feel cozy, like our zuppa toscana.
Round out a soup-night spread with our corn chowder and a bacon cheeseburger soup so everyone can pick their favorite cozy bowl.
Wild Rice Soup FAQs
Yes, it is a great make-ahead soup and the flavor deepens overnight. Store it in an airtight container in the fridge for up to four days. Reheat gently on the stove, adding a splash of broth or milk if it has thickened too much.
Cream-based soups can separate slightly when frozen, but it still freezes well. For the best texture, freeze it before adding the half-and-half, then stir in the cream after thawing and reheating. It keeps in the freezer for up to three months.
Cooking the wild rice blend separately is best. Wild rice can take a while to cook and will soak up a lot of broth if simmered in the pot, so cooking it on its own and stirring it in at the end keeps the soup creamy and the rice perfectly tender.
For an even creamier soup, swap the half-and-half for heavy cream, or stir in a little cream cheese until melted. Cooking the flour roux well and simmering until the broth thickens also gives the soup a rich, velvety body.
Absolutely. Stir in shredded rotisserie chicken or leftover turkey along with the rice to turn it into a hearty chicken and wild rice soup. It is a great way to use up extra cooked poultry and makes the soup a full meal.
A wild rice blend is a mix of wild rice and other long-grain rices, which gives the soup a nutty flavor and chewy texture while cooking a little faster than pure wild rice. You can find it near the regular rice at most grocery stores.
Craving another cozy bowl? Try our creamy zuppa toscana next.
Creamy Wild Rice Soup
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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