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–+ servings
Minnesota wild rice soup being dipped into by French bread.

Minnesota Creamy Chicken Wild Rice Soup

In this chicken wild rice soup, the slight bite of the wild rice melds with the creaminess of the broth, for an infinitely satisfying experience.
4.73 from 59 votes
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 363 kcal

Ingredients
  

For the wild rice *

  • ¾ cup wild rice dry
  • 3 cups water
  • 1 teaspoon salt

For the soup

  • 1 tablespoon vegetable oil
  • 8-10 oz chicken breasts, 1-2 breasts* cut into bite size pieces
  • 2 tablespoon butter
  • 1 onion diced
  • 2 large carrots diced
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 2 tablespoon all-purpose flour
  • 3 cups chicken stock
  • 1 cup heavy whipping cream

Instructions
 

  • Rinse the wild rice in cool water, then add it to a medium size pot with water.
  • Bring the wild rice to a boil, then add salt and reduce the heat to low.
  • Cook wild rice at a low simmer, partially covered, for 45 minutes. Try a grain or two to determine whether the rice is still too crunchy. If so, cook for an additional 5-10 minutes. It is best to leave the wild rice with a bit bite because it will cook a little longer in the soup. Drain any extra water from the wild rice.
  • While the wild rice is cooking, heat oil in a large pot over medium heat. If you plan to use pre-cooked chicken skip the next step.
  • Add the chicken to the pot in an even layer. If your pot is not large enough to fit all of the chicken with some space between pieces, cook half of it and repeat process with the other half. If your pot is too small the chicken will steam instead of getting lightly browned. Cook the chicken on each side for 1-2 minutes, then remove chicken from the pot and set aside.
  • Reduce heat to medium low and melt butter in the pot.
  • Mix in onion, carrots, and celery and cook until softened, 5-7 minutes. Add garlic, salt, and pepper to the pot and cook for an additional minute. Stir flour into the vegetables, making sure to coat everything well. Cook for about 1 minute.
  • While stirring the vegetables, slowly pour in the chicken stock. Bring the soup to a boil, stir it, then reduce heat to maintain a gentle simmer. Simmer soup for 15 minutes, stirring occasionally.
  • Add the cream, chicken, and wild rice to the pot. Simmer the soup for 5 more minutes. Taste the soup and adjust the salt and pepper to taste.
  • Store leftovers in the fridge for 4-5 days or in the freezer for up to 3 months.

Notes

*You can use pre-cooked wild rice to save time and energy for this recipe. You want about 2 ¼ cups of cooked wild rice. 
*You can also use pre-cooked chicken for this recipe. Just add your chicken with the cream and wild rice, about 5 minutes before the soup is done. 

Nutrition

Serving: 1bowlCalories: 363kcalCarbohydrates: 37gProtein: 23gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 1994mgPotassium: 389mgFiber: 4gSugar: 5gVitamin A: 169IUVitamin C: 9mgCalcium: 19mgIron: 7mg
Keyword chicken soup, chicken wild rice, chicken wild rice soup, creamy chicken, creamy soup, creamy wild rice, creamy wild rice soup, dinner, hearty soup, minnesota, protein, soup, wild rice, wild rice soup
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