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Creamy Wild Rice Soup is displayed as a featured image for a comforting recipe.

Perfect Wild Rice Soup Easy

This Wild Rice Soup recipe delivers a comforting symphony of earthy flavors and creamy textures. It combines wild rice, aromatic vegetables, and a rich broth for a satisfying and customizable dish perfect for a chilly evening.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup wild rice, rinsed
  • 8 cups chicken broth
  • 4 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half
  • 1/2 cup heavy cream optional
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 cups cooked chicken, shredded or diced optional
  • 8 oz mushrooms, sliced optional
  • 4 slices cooked bacon, crumbled optional
  • 1/4 cup fresh parsley, chopped optional, for garnish
  • Shredded cheese, for topping optional

Equipment

  • Medium saucepan
  • Large pot or Dutch oven
  • Whisk
  • Ladle
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Rinse the wild rice thoroughly under cold water.
  2. In a medium saucepan, combine the rinsed wild rice and 4 cups of chicken broth.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the rice is tender and the grains have split open. Check the rice periodically, adding more broth if needed to prevent it from drying out.
  4. Once cooked, drain any excess liquid and set the rice aside.
  5. In a large pot or Dutch oven, melt the butter over medium heat.
  6. Add the chopped onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
  7. Add the minced garlic and cook for another minute, until fragrant.
  8. Sprinkle the flour over the sautéed vegetables and cook, stirring constantly, for 1-2 minutes.
  9. Gradually whisk in the remaining 4 cups of chicken broth, ensuring there are no lumps. Whisk until the mixture is smooth.
  10. Add the cooked wild rice, dried thyme, dried rosemary, and bay leaf to the pot.
  11. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld together.
  12. Remove the bay leaf.
  13. Stir in the half-and-half and heavy cream (if using). Heat through gently, but do not boil.
  14. Season the soup with salt and black pepper to taste.
  15. If using, stir in the cooked chicken, mushrooms, and/or cooked bacon.
  16. Heat through for a few minutes until everything is warmed.
  17. Ladle the Wild Rice Soup into bowls.
  18. Garnish with fresh parsley and shredded cheese, if desired.
  19. Serve warm and enjoy!

Notes

For perfectly tender wild rice, soak it in cold water for at least 30 minutes before cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can be frozen, but the texture of the cream may change slightly upon thawing. To minimize this, freeze before adding the cream and then add it after thawing and reheating. Variations: Substitute chicken broth with vegetable broth and omit the chicken for a vegetarian version. Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick. Use smoked bacon or smoked sausage for a smoky flavor.