Wild Rice Soup is a delicious soup which is best served with crusty bread! Creamy wild rice soup loaded with chicken, carrots, celery, mushrooms and more!
I absolutely love making soup during the colder months. One of my husband’s favorite soups at restaurants is Wild Rice Soup, so I decided to make it at home. I have to say that this chicken wild rice soup is just as good, if not better, than what you are served in a restaurant! I love serving it with Rosemary Bread or this Easy Cheesy Skillet Bread to dip into it!
A quick tip to making this soup quick and easy! Make a big batch of wild rice and then freeze the leftovers in 2 c. portions. When you want to make it again you just simply grab a bag of frozen wild rice and dump it in the soup!
If you use rotisserie chicken and frozen wild rice this soup is a great recipe on a busy weeknight! Another favorite easy soup of ours is this delicious Crockpot Chicken Noodle Soup. I love that I can just throw it in and let the slow cooker do the work for an easy dinner.
How to Make Wild Rice Soup
- The first step is to prepare you wild rice according to package directions. You will need 2 c. of cooked wild rice.
- While the wild rice is cooking, melt butter in dutch oven and then stir in onion, carrot, celery and mushrooms. Saute in butter for about 5-7 minutes or until they are tender.
- Then slowly whisk in your flour. Gradually add broth while whisking. Cook, stirring constantly, until it comes to a boil. Boil for 1 minute.
- Stir in prepared wild rice, chicken, garlic powder and salt. Simmer for 5 minutes.
- Slowly blend in the half and half. Heat to serving temperature for about 10 minutes. Garnish with parsley and serve.
What does wild rice taste like?
Wild Rice has a toasty, nutty, earthy flavor with a smell similar to black tea. It has a chewy texture similar to brown rice and other whole grains because the grain still have their bran intact.
How do you know when wild rice is cooked?
When wild rice is cooked some of the grain should burst open and it should be chewy, not crunchy.
How do you make soup have more liquid?
If you want this soup to be thinner just add chicken broth to it! You could also use water or half and half to thin it out more depending on the taste and texture you are looking for.
How do you make soup thick and creamy?
This Wild Rice Soup is thick and creamy from the roux you make. Roux is simply fat and flour, which thicken the soup.
Wild Rice Soup
- ½ c. butter
- 1 medium onion chopped
- 1 carrot peeled and finely chopped
- 1 celery rib finely chopped
- ½ c. chopped mushrooms
- ½ c. all-purpose flour
- 3 c. low sodium chicken broth
- 2 c. cooked wild rice
- 2 c. shredded, cooked chicken
- ½ tsp garlic powder
- ½ tsp salt
- 2 c. half and half
- Parsley for garnish
- In a large dutch oven melt butter. Stir in onion, carrot, celery and mushrooms. Saute vegetables in butter for about 5-7 minutes or until they are tender.
- Slowly add flour stirring as you add it so it does not clump together. Gradually whisk in broth. Cook, stirring constantly until mixture comes to a boil. Boil for 1 minute.
- Next, stir in prepared wild rice, chicken, garlic powder, and salt. Simmer for 5 minutes.
- Slowly blend in half and half; heat to serving temperature for about 10 minutes. Garnish with parsley and serve.