Hearty Wild Rice Soup is the ultimate autumn comfort food, a thick, creamy soup loaded with nutty wild rice, tender vegetables, and savory herbs that warms you from the inside out. This Minnesota-inspired soup features the earthy, distinctive flavor of wild rice combined with carrots, celery, mushrooms, and sometimes chicken, all swimming in a rich, creamy broth that’s both satisfying and nourishing. The wild rice adds wonderful texture and a subtle nutty flavor that pairs beautifully with the vegetables and herbs. Perfect for using up leftover chicken or turkey, this soup is substantial enough to serve as a complete meal with just some crusty bread alongside. As the weather cools and leaves start to fall, this is the kind of soup that fills your kitchen with incredible aromas and fills your belly with pure comfort.
Serving Quantity: 8 servings
Cooking Time: 1 hour 15 minutes
1. Ingredients
- 1 cup uncooked wild rice, rinsed
- 8 cups chicken or vegetable broth
- 3 tablespoons butter
- 1 large onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 8 ounces mushrooms, sliced (cremini or button)
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups half-and-half or heavy cream
- 2 cups cooked chicken, shredded (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon black pepper
- Salt to taste
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
2. Nutrition Information Per Serving
- Calories: 285
- Protein: 14g
- Carbohydrates: 32g
- Fat: 12g
- Fiber: 4g
- Sodium: 780mg
3. Rinse the Wild Rice
Place the wild rice in a fine-mesh strainer and rinse it thoroughly under cold running water for about a minute. This removes any debris and excess starch. Wild rice isn’t actually rice but rather a grass seed with a distinctive nutty flavor and chewy texture. Rinsing ensures it cooks properly and doesn’t become gummy.
4. Cook the Wild Rice
In a medium saucepan, combine the rinsed wild rice with 3 cups of the broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 40 to 45 minutes until the rice is tender and many of the grains have burst open. Wild rice takes longer to cook than regular rice and should be chewy but not hard. Drain any excess liquid and set the cooked rice aside.
5. Prepare the Vegetables
While the rice is cooking, dice the onion, carrots, and celery into small, uniform pieces about a quarter inch in size. Slice the mushrooms about a quarter inch thick. Mince the garlic finely. Having everything prepped and ready before you start cooking makes the process much smoother.
6. Sauté the Aromatics
Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. This combination is called a mirepoix and forms the flavor foundation of many soups. Cook for about 8 to 10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
7. Add Mushrooms and Garlic
Add the sliced mushrooms to the pot and cook for another 5 minutes until they release their moisture and start to brown slightly. The mushrooms add wonderful earthy flavor that complements the wild rice beautifully. Add the minced garlic and cook for another minute until fragrant. Don’t let the garlic burn or it will taste bitter.
8. Make the Roux
Push the vegetables to the sides of the pot, creating a space in the center. Add the remaining 2 tablespoons of butter to the center and let it melt. Once melted and bubbling, sprinkle the flour over the butter. Stir the flour and butter together constantly for about 2 to 3 minutes to create a roux. This will thicken the soup and give it body. The roux should smell slightly nutty but not burn.
9. Add the Broth
Slowly pour in the remaining 5 cups of broth while stirring constantly. The roux will help thicken the broth as it heats. Stir well to incorporate the roux into the liquid and to blend it with the vegetables. Scrape up any browned bits from the bottom of the pot as these add flavor.
10. Add Herbs and Seasonings
Add the bay leaves, dried thyme, dried sage, black pepper, and a teaspoon of salt to the pot. Stir everything together. These herbs are perfect for fall and complement the earthy wild rice flavor. Bring the mixture to a boil over medium-high heat.
11. Add the Cooked Wild Rice
Once the soup comes to a boil, add the cooked wild rice. Stir it in thoroughly so it’s distributed throughout the soup. Reduce the heat to medium-low and let the soup simmer uncovered for about 15 to 20 minutes. This allows all the flavors to meld together and the soup to thicken slightly.
12. Add Chicken If Using
If you’re including chicken in your soup, add the shredded cooked chicken now. Leftover rotisserie chicken works perfectly, or you can poach chicken breasts specifically for this soup. Stir the chicken in and let it heat through for about 5 minutes. The chicken makes this soup even heartier and more filling.
13. Add the Cream
Reduce the heat to low. Stir in the half-and-half or heavy cream. Adding the cream at the end prevents it from curdling during the long cooking time. Stir well to incorporate it throughout the soup. The cream adds richness and creates that signature velvety texture. Let the soup heat through for another 5 minutes, but don’t let it boil once the cream is added.
14. Check the Consistency
Look at your soup’s thickness. It should be hearty and thick but still spoonable, not stiff like porridge. The wild rice will continue absorbing liquid as the soup sits, so keep it slightly thinner than you want the final result to be. If it’s too thick, add more broth a cup at a time. If too thin, let it simmer longer uncovered to reduce.
15. Taste and Adjust Seasoning
Remove and discard the bay leaves. Taste the soup and adjust the seasoning. Add more salt if needed, more black pepper for spice, or a pinch of cayenne if you want a little kick. The soup should be well-balanced with savory, earthy flavors and a hint of herbs.
16. Add Fresh Herbs
Stir in the chopped fresh parsley right before serving. Fresh herbs added at the end provide brightness and color that contrast beautifully with the rich, earthy soup. The parsley adds a fresh note that lifts all the other flavors.
17. Rest the Soup
Turn off the heat and let the soup rest for about 5 minutes before serving. This allows the flavors to settle and the soup to thicken slightly as it cools just a bit. The wild rice will also continue to soften.
18. Serve
Ladle the hearty wild rice soup into deep bowls. The soup should be thick and loaded with rice, vegetables, and chicken in every spoonful. Serve hot with crusty bread, dinner rolls, or oyster crackers on the side. A simple green salad complements the richness perfectly.
19. Tips for Success
Wild rice takes much longer to cook than regular rice, so don’t skip the pre-cooking step. Trying to cook it directly in the soup means you’d need to simmer for over an hour and the vegetables would be mushy. Pre-cooking the rice separately ensures perfect texture. True wild rice is more expensive than regular rice, but the distinctive nutty flavor and chewy texture are worth it. You can use a wild rice blend that includes brown rice if budget is a concern, though the flavor won’t be quite as distinctive. The vegetables should be cut into similar-sized pieces so they cook evenly. Uniformity matters in soup where everything cooks together. Mushrooms are traditional in wild rice soup and add wonderful earthy depth. Cremini mushrooms have more flavor than white button mushrooms. Shiitake mushrooms work beautifully too if you want even more umami. For vegetarian wild rice soup, use vegetable broth and omit the chicken. Add extra mushrooms or white beans for protein and substance. The soup will still be hearty and satisfying. Half-and-half creates a lighter soup while heavy cream makes it richer and more indulgent. For the lightest version, use whole milk, though it won’t be quite as creamy. The roux is what gives this soup its thick, creamy texture even before adding cream. Don’t skip this step or rush it. The flour needs to cook for a few minutes to remove the raw taste. Fresh thyme and sage are wonderful if you have them. Use about three times the amount of fresh herbs as dried. Add fresh woody herbs like thyme and sage during simmering, but save tender herbs like parsley for the end. This soup thickens considerably as it sits because the wild rice continues absorbing liquid. When reheating leftovers, add extra broth to thin it back out. Start with half a cup and add more as needed. Make this soup ahead for even better flavor. The flavors deepen and improve after a day in the refrigerator. Store in an airtight container for up to four days. For a smoky variation, add half a teaspoon of smoked paprika or include some diced bacon cooked with the vegetables at the beginning. The smokiness pairs wonderfully with wild rice. Turkey works just as well as chicken, making this soup perfect for using up Thanksgiving leftovers. Leftover turkey, turkey broth, and wild rice create an amazing post-holiday soup. Some people like to add a splash of dry sherry or white wine with the broth for extra depth and complexity. Just a quarter cup adds sophisticated flavor. For extra vegetables, add diced potatoes, parsnips, or butternut squash. These fall vegetables complement the wild rice beautifully. Add heartier vegetables with the carrots so they have time to cook through. Freeze this soup for up to three months, though the texture of the cream may change slightly when thawed. The rice and vegetables freeze well. Thaw overnight in the refrigerator and reheat gently. Fresh chives or green onions make a nice garnish in addition to or instead of parsley. The mild onion flavor and bright green color are perfect for fall soups. Serve this at fall gatherings, Thanksgiving, or make a big batch for meal prep. It’s the kind of soup that gets better with each reheating.
