Wild Rice Soup Recipe

Introduction

This comforting rice soup combines tender wild rice with savory chicken, mushrooms, and aromatic herbs. It’s a creamy, flavorful dish perfect for chilly days or whenever you need a cozy meal.

Ingredients

• 1 cup wild rice, rinsed
• 8 cups chicken broth (low sodium preferred)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 1/4 cup toasted pecans or walnuts, chopped (for garnish)
• 1/4 cup shredded Parmesan cheese (for garnish, optional)

Instructions

1. Step 1: Place the wild rice in a fine-mesh sieve and rinse under cold running water for a couple of minutes until the water runs clear.
2. Step 2: In a medium saucepan, combine the rinsed wild rice and 4 cups of chicken broth.
3. Step 3: Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 45-50 minutes until the rice is tender and grains have split open.
4. Step 4: Drain any excess liquid from the cooked wild rice.
5. Step 5: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery, sautéing for 5-7 minutes until vegetables are softened and onion is translucent.
6. Step 6: Add sliced cremini mushrooms and cook for another 5-7 minutes until softened and moisture is released.
7. Step 7: Stir in minced garlic, dried thyme, sage, rosemary, and red pepper flakes (if using). Cook for 1 minute until fragrant.
8. Step 8: Pour in white wine and scrape the bottom of the pot to loosen any browned bits. Cook 2-3 minutes until wine reduces slightly.
9. Step 9: Pour in remaining 4 cups chicken broth and stir to combine.
10. Step 10: Bring soup to a simmer over medium heat. Reduce heat to low, cover, and simmer 15-20 minutes to meld flavors.
11. Step 11: Add shredded cooked chicken and cooked wild rice to the pot. Stir to combine.
12. Step 12: Stir in heavy cream.
13. Step 13: Season soup with salt and freshly ground black pepper to taste.
14. Step 14: Heat through gently without boiling.
15. Step 15: Ladle soup into bowls and garnish with fresh parsley, toasted nuts, and Parmesan cheese if desired.

Tips & Variations

• Use leftover or rotisserie chicken for easy preparation and added flavor.
• Substitute vegetable broth for a vegetarian version; omit chicken and add extra mushrooms.
• For extra creaminess, stir in a dollop of sour cream or Greek yogurt at the end.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Toasting the nuts enhances their flavor and adds a nice crunch as a garnish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Wild rice has a unique texture and nutty flavor, but you can substitute brown rice or a grain blend if preferred. Adjust cooking times as needed since other grains may cook faster or slower.

Is it possible to make this soup vegan?

Yes, replace the chicken broth with vegetable broth and omit the chicken and heavy cream. You can use coconut milk or a plant-based cream alternative for richness, and add extra vegetables or beans for protein.

Wild Rice Soup Recipe

Print Recipe

★★★★★

4.7 from 150 reviews

This comforting Rice Soup features tender wild rice, sautéed vegetables, cremini mushrooms, and shredded chicken simmered in a flavorful chicken broth with herbs and white wine, finished with a touch of cream and garnished with fresh parsley, toasted nuts, and Parmesan cheese. Perfect for a cozy meal any time of the year.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base

• 1 cup wild rice, rinsed
• 8 cups chicken broth (low sodium preferred)
• 1 tablespoon olive oil

Vegetables

• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced

Herbs and Spices

• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)

Liquids

• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/2 cup heavy cream

Protein

• 1 cup cooked chicken, shredded (rotisserie chicken works great!)

Garnishes

• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pecans or walnuts, chopped
• 1/4 cup shredded Parmesan cheese (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. Rinse the Wild Rice: Place the wild rice in a fine-mesh sieve and rinse it under cold running water for a few minutes until the water runs clear to remove any debris and impurities.
2. Cook the Rice: In a medium saucepan, add the rinsed wild rice and 4 cups of chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 45-50 minutes until the rice is tender and grains have split open. Drain any excess liquid once cooked.
3. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until vegetables are softened and onions translucent.
4. Add Mushrooms: Stir in the sliced cremini mushrooms and cook for another 5-7 minutes until they soften and release moisture.
5. Add Aromatics and Herbs: Mix in minced garlic, dried thyme, sage, rosemary, and optional red pepper flakes. Cook for 1 minute while stirring until fragrant.
6. Deglaze with White Wine: Pour in the dry white wine, scraping the bottom to loosen browned bits. Cook for 2-3 minutes until the wine reduces slightly.
7. Add Remaining Broth: Pour in the remaining 4 cups of chicken broth and stir to combine all ingredients.
8. Simmer Soup: Bring the soup to a simmer over medium heat, then reduce heat to low, cover, and let it simmer for 15-20 minutes to meld flavors.
9. Add Chicken and Rice: Stir in shredded cooked chicken and the cooked wild rice, mixing thoroughly.
10. Stir in Cream and Season: Add heavy cream and season with salt and freshly ground black pepper to taste. Heat through gently without boiling.
11. Serve with Garnishes: Ladle soup into bowls and garnish with chopped fresh parsley, toasted nuts, and optional shredded Parmesan cheese for added richness and texture.

Notes

• Wild rice can take some time to cook; using a pressure cooker can reduce the time significantly if desired.
• Substitute heavy cream with coconut cream for a dairy-free version.
• For added heat, use more red pepper flakes or add a dash of hot sauce.
• Leftovers keep well in the refrigerator for 3-4 days and taste even better the next day as flavors meld.
• For a vegetarian version, use vegetable broth and omit chicken or substitute with firm tofu or chickpeas.
• To toast nuts, place them in a dry skillet over medium heat until fragrant and golden, stirring frequently to avoid burning.

Keywords: wild rice soup, chicken rice soup, creamy rice soup, comfort food, easy soup recipe, chicken soup with rice