Creamy Wild Rice Soup

Creamy wild rice soup is one of those recipes that feels like a warm hug on a cold day. With tender wild rice, savory vegetables, and a velvety broth, this soup delivers comfort in every spoonful. I love making this when I want something hearty but not too heavy.

I first made this soup on a gray November afternoon when I was craving something rich and filling. The smell of garlic and thyme simmering with butter filled my kitchen, and I knew I had a winner. This creamy wild rice soup has since become my go-to for cozy weeknight dinners and meal prep Sundays. The wild rice adds a nutty flavor and satisfying chewiness that regular rice just can’t match. Whether you serve it as a starter or make it a main course with crusty bread, this soup never disappoints.

What You’ll Need for This Cozy Soup

Before you start, gather your ingredients and get ready for an easy cooking experience. I always use a good quality wild rice blend because it cooks more evenly and has the best texture. I prefer Lundberg or Trader Joe’s wild rice blends. If you can’t find wild rice, brown rice works in a pinch, though the flavor will be slightly different.

For the Soup:

• 1 cup wild rice blend
• 6 cups chicken broth (or vegetable broth for a vegetarian version)
• 2 tablespoons unsalted butter (or olive oil for dairy-free)
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, sliced
• 8 ounces cremini or button mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups half-and-half or heavy cream (or full-fat coconut milk for dairy-free)
• 2 cups cooked and shredded chicken, such as rotisserie (optional for added protein)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme if you have it)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste

For Garnish:

• Fresh parsley or thyme sprigs

Equipment:

• 4-quart pot (for wild rice)
• 6-quart pot or Dutch oven (for soup)
• Whisk
• Ladle

How to Make the Best Creamy Wild Rice Soup

Step 1: Cook the Wild Rice Rinse the wild rice blend thoroughly under cold water to remove any debris. In a 4-quart pot, combine the wild rice with 4 cups of chicken broth. Bring it to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 45-50 minutes until the rice is tender but still slightly chewy. You’ll know it’s done when some grains have split open and begun to curl. Drain any excess liquid if needed and set the rice aside.

Step 2: Saute the Vegetables In a 6-quart pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion, celery, and sliced carrots. Saute them for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent. The butter should be fragrant but not browned. Don’t rush this step. Properly softened vegetables create a better flavor base for your creamy wild rice soup.

Step 3: Add Mushrooms and Garlic Mix in the sliced mushrooms and continue to cook until they release their moisture and start to brown, about 5 minutes. The mushrooms will shrink considerably as they cook. Then, stir in the minced garlic and cook for an additional minute until it becomes fragrant. Watch the garlic carefully so it doesn’t burn, which can make the soup bitter.

Step 4: Create the Roux Sprinkle the flour over the sauteed vegetables and stir to combine. Cook the mixture for about 2 minutes, stirring constantly, to eliminate the raw flour taste. This step is crucial for the soup’s thickness and prevents a pasty flavor. The flour should coat all the vegetables evenly.

Step 5: Build the Broth Slowly whisk in the remaining 2 cups of chicken broth, adding it gradually to avoid lumps. Keep whisking as you pour. Bring the mixture to a gentle simmer and cook until it begins to thicken, around 3-5 minutes. You should see the consistency change from watery to slightly velvety.

Step 6: Add Cream and Rice Stir in the half-and-half or heavy cream. The soup will take on a beautiful creamy color. Next, add the cooked wild rice and shredded chicken (if using). Mix everything well to combine, making sure the rice is evenly distributed throughout the soup.

Step 7: Season and Simmer Add the thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Let the soup simmer gently for another 10 minutes, stirring occasionally. This allows all the flavors to meld beautifully. The soup should be bubbling very gently, not boiling hard.

Step 8: Final Taste Test Before serving, taste the soup and adjust any seasonings as needed. Sometimes I add an extra pinch of salt or a squeeze of lemon juice to brighten the flavors. For a thicker soup, you can mash a portion of the wild rice against the side of the pot and stir it back in.

Step 9: Serve Hot Ladle the creamy wild rice soup into bowls and garnish with fresh parsley or thyme sprigs for a pop of color and freshness. Serve hot along with some crusty bread for dipping and enjoyment.

Perfect Pairings for Your Soup

This soup is incredibly versatile and pairs beautifully with many side dishes that complement its rich, creamy texture.

Crusty Sourdough Bread: Nothing beats dipping warm, crusty bread into this velvety soup. The tangy sourdough cuts through the richness perfectly.

Simple Green Salad: A crisp salad with lemon vinaigrette adds brightness and balances the hearty soup. I love using arugula or mixed greens with a light dressing.

Garlic Bread: For an extra indulgent meal, garlic bread is always a crowd-pleaser. The buttery, garlicky flavors echo the soup’s savory notes.

Roasted Vegetables: Roasted Brussels sprouts or broccoli add a nice textural contrast and make the meal more substantial for dinner.

Apple Slices with Cheese: For a lighter side, crisp apple slices with sharp cheddar create a refreshing sweet and savory combination that pairs surprisingly well with creamy wild rice soup.

Discover More Wild Rice Soup Favorites

This creamy wild rice soup serves as a perfect base recipe that inspires countless delicious variations. When autumn arrives and fall flavors are calling, the Autumn Wild Rice Soup elevates the classic with sage, rosemary, and optional sherry for sophisticated depth. For mushroom enthusiasts, the Creamy Mushroom Chicken and Wild Rice Soup adds earthy cremini mushrooms that create incredible umami richness alongside tender chicken.

Looking for a gluten-free option that uses simple pantry staples? The Best Creamy Chicken Wild Rice Soup achieves restaurant-quality creaminess with an easy flour-based thickener. When time is tight but comfort food cravings are strong, the Easy Hearty Chicken and Wild Rice Soup delivers wholesome satisfaction with minimal prep and maximum flavor.

Keeping Your Soup Fresh

Store your creamy wild rice soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even better. When reheating, do it gently on the stove over low heat, stirring occasionally. Add a splash of broth or cream if the soup has thickened too much.

For longer storage, you can freeze this soup for up to 2 months, though the texture of the cream may change slightly upon thawing. I recommend letting the soup cool completely before transferring it to freezer-safe containers. Leave about an inch of headspace for expansion. Thaw in the refrigerator overnight and reheat gently on the stove.

If you plan to freeze the soup, you might want to hold back on adding all the cream until after reheating. This helps maintain a better texture. Just reheat the soup base and stir in fresh cream before serving.

Common Questions About This Recipe

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