Hearty and creamy Chicken Wild Rice Soup made with cooked chicken, nutty wild rice, and mushrooms. A bowl of comfort any time of the year.
Wild rice is the state grain of Minnesota. It is a very nutritious grain and is naturally found in the cold rivers and lakes. You can buy this grain throughout the year in Minnesota but their usual harvest time is in August through September. That said, it is no wonder that Chicken Wild Rice Soup is so popular here. Whether it is in the cold winter or warm summer months, this soup is enjoyed everyday. It is a bowl of comfort any time of the year. It is one of my favorite creamy soups and I often go to a very popular chain of deli to get my fix.
Best From Scratch
There are many versions of this soup out there. Some recipes even call for adding a can of condensed soup for ease of preparation. I prefer to make this soup from scratch using flour to achieve that thick creamy consistency. This step is relatively easy and is not that much more work. You really can’t go wrong if you have all the ingredients on hand.
Pre-cooking the Wild Rice
Wild rice takes a while to cook and precooking it before adding it to the soup is a good idea. Boil the wild rice in water until the grains split open which takes about 45 minutes. The ratio of wild rice to water is 1:4. Once cooked, drain any remaining water from the split opened grains. Cooked wild rice have a nice nutty flavor. You can add them to salads, stuffing, and soups.
*** TIP *** To save time, you can precook the wild rice and store it in the refrigerator. Keep the cooked wild rice in a container and store it in the refrigerator for up to 3 days.
Cooked Chicken
There are 2 quick ways to get cooked chicken meat.
1. Poach two chicken breasts in salted water for between 5 to 10 minutes depending on their size.
2. Buy a rotisserie chicken and use the breast meat or dark meat if you prefer.
I have tried both and have achieved more or less the same results. Do what is most convenient for you.
My Version of Chicken Wild Rice Soup
The recipe below was based on the Cream of Chicken Wild Rice Soup found at Panera’s Bread, a favorite of mine. I added some freshly chopped parsley for additional flavor, color, and texture. I must say that I was very happy with the way the soup turned out. It was delicious served with crusty bread.
Similar Products Used in Making This Chicken Wild Rice Soup
This post contains affiliate links. Please read my disclosure policy here.
Simply Calphalon Nonstick 5 Qt. Chili Stock Pot
4-Pack Stainless Steel Measuring Cup Set with Solid Flat Handle
Red Lake Nation 100% All Natural Minnesota Cultivated Wild Rice, 12 ounces
Chicken Wild Rice Soup
Ingredients
- 1 cup wild rice (170g)
- ¼ cup vegetable oil (60ml)
- 1 onion (chopped)
- 2 medium carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 1 tsp dried thyme
- ¾ cup all-purpose flour (115g)
- 8 cups chicken stock (1.9 liters)
- 2 cups cooked chicken (cubed) (300g)
- 8 oz mushrooms (stems removed and sliced) (225g)
- Salt and pepper
- 1 cup half-and-half (240 ml)
- ½ cup chopped parsley (25g)
Instructions
- Cook wild rice in 4 cups (960ml) of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.
- In a large pot, add vegetable oil. Sauté onions, carrots, and celery until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.
- Pour in chicken stock. Bring to a boil.
- Add cooked chicken, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.
- Add cooked wild rice and pour in half-and-half. Bring soup back up to a boil and allow it to heat through, about 5 minutes.
- Turn off heat. Stir in chopped parsley.
Nutrition
Freezable and Reheatable Chicken Wild Rice Soup
Yes, this soup is freezable and reheatable! If you intend to make a big batch of this soup for the purpose of freezing, I suggest you
1. Leave out the half-and-half and chopped parsley.
2. Freeze small portions according to your need in covered airtight containers or heavy-duty freezer bags.
3. Reheat and add the half-and-half to thin to your desired consistency.
4. Re-season with salt and pepper as needed.
5. Stir in chopped parsley when done.
Do consume all frozen soup within 3 months.
Slow Cooker Version
Update (August 7th, 2014): Many have asked for a slow cooker version. I finally got round to making it. Please click on the picture below to get to the post.
Enjoy…..and have a wonderful day! 😎
Ramona says
Wow, this soup looks amazingly inviting! I didn’t expect it to be so creamy… but I love it. I would definitely want a second bowl. 🙂
Biren says
Thanks Ramona! If you prefer it a little less creamy, please use skim milk. 🙂
Jeannie says
That looks very comforting Biren, absolutely easy to eat! I love one bowl meal:D
Biren says
Thanks Jeannie! I love on-pot meals too! 🙂
Max says
looks amazing! this is the kind of hearty soup for the sick that bring a cheer to their soul 😀 absolutely love to try it, except i don’t think i have wild rice from where i am (is there a substitute?), and what’s (half and half)?
Biren says
Thanks Max! This is one of my favorite creamy soups. It is very warm and comforting especially in the colder months here in Minnesota. Half-and-half is a mix of cream and milk. Please substitute with whole milk or skim milk if you prefer a lighter consistency.
Max says
i see so that’s what half and half is..what about wild rice? is there another alternative rice that i can use? thanks in advanced 🙂
Jenni says
It is hard to find wild rice here also. I did find an Uncle Ben’s wild/long grain rice mix. I used that without the seasoning packet. It works well as a substitute.
Chris says
What a satisfying, delicious soup! I’m tempted to throw in some lovely spring asparagus with the veggies to make it even heartier, but this will be wonderful just as you’ve shared it with us. Thank you, Biren!
Biren says
Thanks Chris! Soups are very versatile and your idea of throwing in some asparagus would work. 🙂
Andrea says
This was pretty delicious! I made it for dinner, and the vote was unanimous. I wouldn’t change a thing.
Biren says
I am so happy your family enjoyed this soup. Thank you for letting me know. We enjoyed it very much too. 🙂
Jen says
Easy, healthy and yummy soup. I added some cayenne pepper to make it a bit spicy. Love it, will definitely make again.
I actually added very little half-and-half and it’s still creamy enough. It’s amazing how you can make a dish that is so healthy and yummy at home, a much better choice than having it in a restaurant.
Biren says
I am so glad to hear you enjoyed the soup. 🙂 Cooking the wild rice is an extra step but other than that, it is a relatively easy soup to prepare. Actually, I wouldn’t mind some cayenne pepper in there myself as I do like spicy foods.
Carol Merritt says
I tried this recipe two weeks ago. It was awesome. Would like to pump it up though. Spicy? Wine? Got any ideas?
Biren says
I am very happy to hear you enjoyed the soup. Thanks for letting me know. I think a little pepper flakes may work. 🙂
Karen says
I made this soup a couple of weeks ago and the entire family loved it. My husband wanted the leftovers to take to work. I didn’t change anything, as it was very flavorful just as written.
Thanks so much for sharing the wonderful recipe for others to enjoy.
Biren says
So cool to hear that your family enjoyed the soup and that your hubby wanted to pack it for lunch. That made my day! 🙂
You are most welcomed, Karen. So good to know others enjoy the recipe as well.
Joanne says
Hi Biren,
Can you freeze this soup? I live alone and could never eat all this even in a couple of days.
Biren says
I have never tried freezing creamy soups but I have read that it can be done. However, I would suggest that the milk not be added for the portion to be frozen. You can add milk after reheating the soup.
Kitty says
Made this and loved it froze some of it so I can take it work . When reheated the texture of the broth only is a little off other wise still great
Linda says
Thanks for letting us know, Kitty! 🙂
Melissa says
I’ve made this with grilled chicken and it gave the soup such an amazing flavor that I really don’t think I want to make it any other way.
Biren says
I am glad you enjoyed the soup, Melissa. 🙂
Vicky says
Would this work in a Crockpot?
Biren says
I think it would work in the crockpot.
Pam says
This recipe sounds really awsome! I LOVE Minnosota wild rice! Do you know if almond milk can be substituted equally for the half and half for us lactose intolerant folks? I realize it may not be as rich, but have heard that almond milk doesn’t always ‘set’ in some recipies. Thanks!
Biren says
I have not tried using almond milk in soups but it is worth a shot. Not surprise if it will not set but it will at least give the soup some creaminess.
Liz says
Try goat or coconut milk-will give it a richer flavor so use less – goat a rich savory flavor- coconut a rich “slightly sweet” flavor – we love substituting these two even though we do not have a problem with lactose – we just love how they bump up the flavor
Amy says
I made this tonight and it was spectacular! Thank you for sharing!
Biren says
I am glad you enjoyed the soup, Amy. Thanks for visiting!
Susan says
Is chicken stock the same thing as chicken broth? If not can I use the broth instead?
Biren says
Yes, you can use chicken broth instead of stock.
Mary Anne says
Made this fabulous soup last night…WOW…I followed recipe with just a few minor changes (personal preferences)…1) instead of wild rice, used Minute Ready to Serve Multi-grain Medley..(brn rice, quinoa, rye, barley & oats)both containers; 2)chopped two tomatoes(needed to use);3)added 1 Tbl. Sun-dried tom pesto to veggies; during dinner, my hubby said several times…’this is really great!’ I concur…
Biren says
I am so happy to hear you and your hubby enjoyed the soup. Thanks for letting me know. Please visit again soon. 🙂
Elza says
I just made this soup. Didn’t chance a thing. Came out fantastic! Thanks for the wonderful recipe; it’s perfect for chilly fall weather!
Biren says
You are welcome, Elza. I am glad to hear you enjoyed the soup. It is one of my favorite creamy soups for the chilly weather ahead. 🙂
Marie Blackman says
Just wondering what half and half is? Thanks
Biren says
Half-and-half is half milk and half cream. Please use milk if you can’t find half-and-half.
Tiffany C. says
This soup looks amazing, but my husband can’t have dairy so I was wondering if you could recommend a non-dairy substitute. Normally we use either almond milk or coconut milk, but I wasn’t sure which would be better for this recipe. Thanks in advance for your suggestions!
Biren says
I would try the almond milk first as almond milk is relatively neutral. If you feel it is not thick enough, then mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. When the soup is boiling, pour in this cornstarch mixture and allow it to thicken. I hope that helps.
Christina says
Does this soup freeze well?
Biren says
Please see my response to comment No.9 above.
JKS says
Just got around to trying this recipe which I snagged from Foodgawker. Fabulous! One of the best soups I’ve ever made!
Biren says
Thank you so much for the compliment, JKS! I am glad the recipe turned out well for you. 🙂
Bethany says
Wonderful soup! I posted it on my Facebook page and several friends have now tried it as well and loved it. Will be making it often!
Biren says
I am glad you enjoyed the soup, Bethany. Thank you for sharing it on your page. 🙂
debbie l. says
I LOVE this soup! Myhubby doesn’t like mushrooms so it’s all for ME. I freeze it in individual portions & thaw them out as needed to take it to work for lunches. It’s hearty, delicious &filling. I’m planning to make a batch tomorrow using leftover turrkey. Yummo!!
Biren says
I am glad to hear you enjoyed this soup as much as we did. Yes, this would be delicious cooked with leftover turkey as well.
Katrina says
Super excited to try this tonight 🙂 We’re going to a birthday party at 3, so I’m going to try to cook it in the slow cooker! I hope it turns out. Will let you know if it is crockpot worthy!
Biren says
I think it will work well in a slow cooker. 🙂
Julia@Vikalinka says
I remember LOVING a similar soup back in my college days in Minneapolis. Could it be the recipe?!! I am so excited to try! Thank you for sharing. 🙂
Biren says
Perhaps it is as Chicken Wild Rice Soup is very popular here in Minnesota. Thanks for visiting!
Katie says
I made this today and it was wonderful. I added 6 cloves of garlic and lentils instead of chicken. Great soup for cold winter nights. Thanks for this recipe!
Kitty says
Making this for the second time. I liked freezing it to give me an easy and (more or less) healthier Lunch at work, great for cold days when the break room is chilly
Though I used Shitaki Mushrooms YUMM!!
Linda says
Shiitake mushrooms will probably give the soup a more intense mushroom flavor. So glad to hear you enjoy the soup. 🙂
Catherine says
What kind of wild rice do you use? Brand name? Can you post a pic of what it looks like before you cook it? I bought the Hinode brand white and wild rice blend. I was a little intimidated by some of the darker looking rice blends. Thanks in advance!
Biren says
I use long grain Minnesota wild rice. Any brand will do but the current package I have is KC’s Best. It is not a rice blend but you can certainly use rice blend if you prefer. Wild rice is pretty dark in color (almost black) but the inside is slightly whitish when it is cooked and splits open.
Reana says
How well do you think the soup would do in the crockpot? Looking for simple, healthier meals to do throughout the busy week and would the rice probably cook up good in the crockpot?
Linda says
You can definitely cook this soup in the crockpot with precooked wild rice. Not sure if the wild rice will soften if cooked from raw in the crockpot as I have never tried it.
Linda says
Made your soup for dinner tonight and my husband declared it’s the best soup I ever made and it is his new favorite! And I agree. This soup is fabulous!! Thank you for sharing your recipe. I’m so happy to have it.
Linda says
You are welcome, Linda. I am happy to hear you and your hubby enjoyed the soup. It’s one of our favorites. 🙂
Kim says
This turned out so good! I only made a couple of adjustments – I added in a couple of cloves of garlic and added the mushrooms in with the veg & let them all cook together until they were really soft and a little browned before adding the flour, and I also added in a little basil with the thyme. I totally forgot to add in the 1/2 & 1/2 but didn’t miss it at all. My husband dislikes mushrooms but he’s on his second bowl of soup right now!
Linda says
I am so glad you and your husband enjoyed the soup. You really can’t go wrong with this soup. It is so tasty and so easy to prepare. Do check out my slow cooker version for the cooler months ahead. 🙂
Jodee Weiland says
This looks so delicious! I love this type of soup, and I love wild rice! This looks so good…thanks for sharing!
Linda says
You are welcome Jodee. I hope you get a chance to try it soon. 🙂
Dorothy says
This looks good but does it really have 3/4 cup of flour? Would have thought more like 1/4.
Linda says
Yes, I used 3/4 cup flour as this soup is for a generous 8 or more portions. You can certainly use less if preferred.
Lola says
I used 3/4 cup of flour and would not recommend using that much. It took away from the flavours of all the other great ingredients. I would also use 3 TBS of butter in place of the veg oil, to make a classic roux. Otherwise, a delicious soup!
Sadie says
This soup was amazing! does anyone know the cal/serving by chance?
Linda says
Thanks Sadie! Unfortunately, I do not yet have that info on this blog but there are a number of recipe calorie counters on the web that you can use.
Autumn says
I wanted to let you know that I am a vegetarian and substituted seitan and veg broth for the chicken and broth… It was amazing! Thank you for a wonderful recipe!!!!
Linda says
Thanks for letting me know, Autumn. I am thrilled to hear that the recipe worked even when you made it vegetarian.
Janey says
This is amazing. My husband said it was the best soup he has ever had. I agree.
Linda says
Thank you Janey for letting me know. I am so glad to hear you both enjoyed the soup. I just made it last week and my two sons had two bowls each. It is our favorite creamy soup. 🙂
Janey says
I removed half the soup before adding half and half and froze it. I thawed I out the next week and added the milk. Soooo good.
I prepared a whole chicken the week before for something else, split the chicken and broth and saved it just for this soup. I got about 4 meals from one chicken for 2 people. ?
Linda says
Way to go, Janey. Removing half the portion for freezing and only adding the milk when needed keeps the soup “fresh” tasting. 🙂
The Gifted Gabber says
This looks so good. Going to share! — Amy @ https://thegiftedgabber.com
Linda says
Thanks Amy! I hope you get to try the recipe soon. 🙂
Susan says
Our local hospital makes a version of this quite often. They make theirs with diced ham and have toasted almonds to garnish the soup. it’s delicious. I’ll be trying your version next week! A great use for leftover chicken
Angie says
This is my favorite soup recipe ever! I don’t change a thing except maybe make more!
Linda says
Wow Angie, thanks for letting me know! I am very happy to hear you love the recipe. This soups is also a favorite at our house and I cook it often, in all seasons. 🙂
Karyli Peterson says
We love this recipe! I’m trying to print it to put in my collection but I don’t like the layout: 2 pages with large pictures. I can’t copy and paste it either. Is there a way I can print it without pictures? Or at least keep it all on one page?
Linda says
I am very glad to hear you enjoy this recipe. Unfortunately, the recipe card I am using does not allow me to turn off the step-by-step pictures in the printout.
Leza Curtis says
This is so delicious!!! I even love it without the cream!!! I added a cold Kale salad and it was a beautiful dinner for my family! Thank you!
Linda says
I am so glad you enjoyed the soup. Thank you for coming back to let me know. 🙂
Theresa Pinto says
Wonderful soup! Really hit the spot on a cool fall day!
Linda says
Glad you enjoyed the soup Theresa. 🙂
Rebecca K - Colorado says
Loved this! I will certainly make this again. I did mine gluten and dairy free- I used all purpose gluten free flour and coconut milk (unsweetened) and it was terrific! My husband said that it would make for a great pot pie filling too. Love all the recipes you share thank you!
Linda says
I am glad you enjoyed the recipe. Yes, it would make a wonderful pot pie filling. 🙂
Christy says
I LOVE this recipe and make it every year. This year I’m on a “no grains” diet, which includes flour. I’ll sub quinoa for the rice, but do you have any suggestions what I could sub for the flour?
Linda says
I am very glad to hear you enjoy this recipe. It is one of our favorite soups. 🙂 Perhaps you can reduce the chicken stock and add sufficient quinoa to get it to the desired consistency.
Lisa says
This is a wonderful recipe! It made so much I took some to work and it was gone in 30 minutes with many people wanting the recipe! It is very filling and a great “comfort” soup. This will be one of my new standbys for soup.
Linda says
I am glad to hear that the recipe turned out well for you. It is one of our favorite cold weather comfort soups. 🙂
Amanda says
YUM!!! I made this for a friend that just had major back and throat surgery, so swallowing is hard for her. I think this is one of the BEST chicken soup recipes I’ve ever made. I left out the cream simply because I didn’t have any, and the soup was still FABULOUS.
I can’t wait to take it to my friend tonight and have her start healing with some yummy homemade chicken soup.
Thank you for this recipe!! Your instructions were clear and simple and that means a lot to this busy Mama.
Blessings to you and yours!
Linda says
Thank you so much for your kind words. I am glad you found the instructions helpful. I pray your friend has a speedy recovery from her throat surgery. It was very kind of you to make her this soup. Blessings to you and your friend!
Lori Fortwendel says
This was AMAZING! I used leftover Turkey and tex Mexicmix rice. My husband was in the hospital this past week with heart failure & AFIB. It was an incredibly scary week. This soup was just the perfect cozy comfort super low sodium meal we needed. Thank you for a great recipe.
Lori Fortwendel
Linda says
You are most welcome! I am glad to hear that it was comfort food for you and your husband. I pray that he will have a full recovery. Please take care.
Bill says
I made this once before and found it so easy and delicious. Making again today for a neighbor that has had dental surgery and cannot chew foods. I think he will enjoy it as much as I have in the past.
Linda says
That is very nice of you to make it for your neighbor. I am sure he will appreciate it. Very glad to hear that you enjoyed the recipe.
Cynthia Blomgren says
Outstanding flavorful comfort soup! Nothing better than Minnesota native wild rice paired with creamy sauce and fresh carrots. Linda’s rendition exceeds expectations!
Linda says
Thanks Cindy! I am glad you enjoyed my version of this comfort soup. Have a wonderful fall and holiday season coming up soon. A busy time of the year.
Tammy L says
Great soup Linda. I followed the recipe exactly and then added some cooked and crumbled bacon. A great addition as well!!
Linda says
Thank you! that crumbled bacon must have made the soup extra tasty!
Liliana Spiteri says
What is half and half?
Linda says
Here in the US, half-and-half is half milk and half cream sold in a single carton. I believe it is single cream in the UK.
Emily says
WE LOVE THIS SOUP!! Seriously though, this is the *best* chicken & wild rice soup we’ve ever had. I love that there is no canned cream-of-bleh in it. The flavors balance beautifully. I often make it with homemade bone broth, and we like extra mushrooms. I 1.5x the recipe so we can have leftovers. Thank you!
Linda says
Glad to hear the recipe turned out well for you and you enjoyed the soup. It is one of our favorites and I need to cook it again soon with the weather turning cold again.
Jon Hanson says
I have made this several time and is not only easy, but a family favorite.
Linda says
Thank you for letting me know this soup has become a family favorite. It is also our family’s favorite. 🙂