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Chicken Wild Rice Soup is warm and filling. Made with a creamy broth, veggies and chicken, it’s a hearty soup perfect for a cold winter’s night.
Why You’ll Love This Recipe!
I was first introduced this soup years ago on a business trip to Minnesota. I think every restaurant in the state serves it!
Great taste and texture. Chicken Wild Rice Soup is a rich and creamy chicken soup. The wild rice gives it a nutty flavor and a chewy texture. Adding sliced almonds to the adds a fun crunch!
Ingredients
- Chicken, cooked shredded chicken or diced chicken. I use chicken breasts but you could also use boneless skinless chicken thighs.
- Wild Rice. You could also use a wild rice blend if you prefer.
- Chicken Broth
- Half and Half or Heavy Cream
- Vegetables, Onion, Celery, and Carrots
- Olive Oil
- Flour
- Seasonings, Garlic Salt, Curry Powder, Mustard Powder, Dried Parsley, and Pepper
- Slivered Almonds. You can use raw or toasted almonds.
How to Make Chicken and Wild Rice Soup
- Pour olive in large saucepan or dutch oven and saute onion, celery and carrots for about 5 minutes over medium-high heat.
- Add in the flour and stir well.
- Gradually pour broth into mixture and stir constantly. Bring to a boil, reduce to simmer.
- Add the cooked rice, cooked chicken, garlic salt, curry powder, mustard powder, parsley, black pepper and almonds.
- Heat through and then pour in half an half.
- Simmer for 1 hour. Do not let it come to a boil.
- Garnish top of soup with toasted almonds if desired.
Tips for Cooking Wild Rice
- Wild rice takes longer to cook than regular rice. You need to allow for about 40 minutes of cooking time.
- It also takes more water. Three cups water to one cup of rice.
- One cup of uncooked wild rice will yield between 3 and 4 cups of cooked rice.
- Rinse rice in cold water before cooking.
- Bring a pan of water to a boil and add 1/2 tsp of salt and rice. Cover pan and turn down to a simmer and cook for 40 minutes. Not all the water will evaporate so drain the rice with a colander
Frequently Asked Questions
Why is wild rice so expensive
Wild rice is significantly more expensive than white or brown rice. The reason is, it has to be gathered by hand thus making the process more involved and expensive. Wild rice is actually the seed of an aquatic grass that grows wild in the waters of Minnesota, Wisconsin, and Canada.
My soup thickened up too much after cooling?
If your thick is too thick for your liking, just add in some additional chicken broth to thin it out. For reheating the soup use the stovetop or in the microwave.
What is the best way to store leftover soup?
Store leftover soup in airtight containers in the refrigerator for 2-3 days. It can also be frozen for up to 3 months.
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Chicken and Wild Rice Soup
Ingredients
- 2 skinless boneless chicken breasts, cooked and cubed or shredded
- 2 Tbsp. olive oil
- 1/2 finely chopped onion
- 1/2 cup celery chopped
- 1/2 cup carrots sliced
- 3/4 cup all purpose flour
- 8 cups chicken broth
- 2 cups cooked wild rice cook according to package instructions
- 1/2 tsp garlic salt
- 1 tsp curry powder
- 1/2 tsp mustard powder
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1 cup slivered almonds
- 2 cups half and half
Instructions
- Pour olive in heavy pan or dutch oven and saute onion, celery and carrots for about 5 minutes.
- Add in the flour and stir well.
- Gradually pour in broth and stir constantly. Bring to a boil, reduce to simmer.
- Add the cooked rice, cooked chicken, garlic salt, curry powder, mustard powder, parsley, black pepper and almonds.
- Heat through and then pour in half an half.
- Let simmer about 1 hour. Do not let it come to a boil.
- Garnish top of soup with additional almonds if desired.
Tips & Notes:
- Wild rice takes longer to cook than regular rice. You need to allow for about 40 minutes of cooking time.
- It also takes more water. Three cups water to one cup of rice.
- One cup of uncooked wild rice will yield between 3 and 4 cups of cooked rice.
- Rinse rice in cold water before cooking.
- Bring a pan of water to a boil and add 1/2 tsp of salt and rice. Cover pan and turn down to a simmer and cook for 40 minutes. Not all the water will evaporate so drain the rice with a colander
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Emilie says
Love love love this soup! The curry flavor is a big plus. Will make this again.
Sue Lanter says
I love Chicken & Wild Rice soup, but I don’t keep curry powder or mustard powder in. Is is okay to leave them out, or is there a substitute?
Roberta says
Just tried this recipe and just wanted to swing by and tell you it’s DELICIOUS!!!! will definitely be making it again! We use to live in Minnesota and it beats anything I remember! Great recipe!
Leigh Anne says
Roberta, I love hearing that! I had my first chicken and rice soup in Minnesota too while there on business.
Amy says
Do you think I could use whole milk instead of the half and half? And do you think it would freeze ok?
Shirley says
I also make this soup dairy free by substituting the half and half with a can of coconut milk! It is also our family favorite!!