This creamy chicken and wild rice soup is a Midwest classic, especially loved in Minnesota, where wild rice grows in the lakes. The rice stays pleasantly chewy and nutty, the broth is rich and creamy, and every spoonful has tender chicken, carrots and mushrooms. It is pure comfort on a snowy evening.
What is wild rice?
Wild rice is not really rice but the seed of a water grass native to the Great Lakes region. Native American communities have harvested it by canoe for centuries, and it is the official state grain of Minnesota. It has a dark color, a nutty flavor and a firm, chewy bite.
Wild rice or wild rice blend?
Pure wild rice takes 45 to 60 minutes to cook and stays quite firm. A wild rice blend, mixed with brown and red rice, cooks a little faster and is softer and cheaper. Both work here; just cook until the grains are tender and some have split open.
Cooking the rice in the soup
Simmering the rice right in the broth flavors every grain and its starch helps thicken the soup. If you prefer more control, cook the rice separately and add it at the end, which also keeps leftovers from getting too thick.
Don't skip the mushrooms
Mushrooms add a deep, savory flavor that pairs beautifully with the earthy rice. Let them cook until their liquid evaporates and they begin to brown before adding the flour.
Cream or half-and-half
Heavy cream makes the soup rich and silky. Half-and-half or whole milk make it lighter. Warm the soup gently after adding dairy and do not let it boil hard.
A shortcut with leftovers
Have leftover roast chicken or turkey? Simmer the soup with the rice until tender, then stir in 3 to 4 cups of shredded meat with the cream. It is a perfect way to use Thanksgiving turkey.
Make it gluten-free
Leave out the flour. When the rice is cooked, stir in two tablespoons of cornstarch mixed with a little cold water to thicken the soup.
Serving ideas
Serve with crusty bread, dinner rolls or a crisp apple and walnut salad. For more chicken bowls, try classic chicken noodle soup or the cheesy broccoli cheddar soup.
Storing and freezing
The soup thickens a lot in the fridge as the rice absorbs liquid. Thin it with broth when reheating. It keeps for 4 days. Freeze it before adding the cream for up to 3 months.
Why the soup gets thick
Wild rice releases starch as it simmers, and the flour roux thickens the broth further. That is what makes the soup creamy, but it also means it keeps thickening as it cools. Do not worry: a ladle of hot broth stirred in when reheating brings it right back.
Herbs that fit
Thyme and rosemary are the classic pair, and sage works beautifully in the fall. If you use fresh herbs, add twice the amount and stir them in during the last 10 minutes so their flavor stays fresh.
Rinse the rice
A quick rinse in a fine sieve removes dust and loose starch, so the broth stays clean.
Frequently asked questions
How do I know when wild rice is cooked?
The grains are tender but still chewy, and many have burst open to show the white inside.
Can I use white rice instead?
Yes, but add it for the last 15 to 20 minutes only, or it will turn mushy.
Can I make it in an Instant Pot?
Yes. Cook everything except the flour and cream on high pressure for 25 minutes, then thicken with a slurry and stir in the cream.
