Wild rice soup with chicken


Wild rice soup is a hearty and flavorful dish made with wild rice, fresh or frozen vegetables, herbs, and occasionally chicken. It can be made in a slow cooker or on the stovetop and is perfect for cold winter days.


1⁄4 c butter (unsalted butter, 1/2 stick)
1 onion (chopped)
1 1⁄2 c mushroom (optional, sliced)
2 carrot (medium, peeled and chopped)
3 celery (rinsed, diced)
2 lf bay leaf (optional)
6 c broth (chicken broth or chicken stock)
2 c chicken (cooked chicken meat, pulled)
1⁄4 c cream (optional, heavy cream)
2 T wine (white wine, or 1 Tbs white vinegar)
2 t salt (or to taste)
1 t pepper (freshly groudn black pepper)


Place 1 cup wild rice in a strainer and rinse under tap water for 30 seconds. Add rinsed wild rice to 3 cups water in a saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until rice has absorbed the liquid and is tender, 15 to 20 minutes for hand-harvested wild rice, about 60 minutes. Remove from heat and reserve.

In a pot or Dutch oven over medium heat, heat the butter and cook the onion until translucent, about 5 minutes. Add mushrooms, carrots and celery and cook until they are all softened, stirring occasionally, about 5 minutes more.

Add bay leaves and chicken broth. Bring to a boil and then simmer for 20 minutes. Add cooked wild rice, chicken, cream, white wine (or white wine vinegar), salt, pepper and herbs, if using. The mixture is stirred and cooked until warmed through.

To serve, remove bay leaves, check the seasoning and adjust as necessary. Laddle the wild rice and chicken soup into bowls, and served it hot.

Total time
1 hour
Cooking time
Preparation time


You can garnish the soup with fresh parsley, chopped, and slivered almonds, slightly toasted.


Minnesota food

moderate, comfort
meat, main course, dinner
Minnesota food recipes
Food in U.S.A.