The weather in Minnesota is lovely at the moment. The sun is shining, but the temperatures are cooler. I enjoy this type of weather for baking homemade breads and making soups.
Yesterday, I had the wonderful opportunity to spend the day with my daughter. We enjoyed lunch together, and I chose a cashew chicken salad sandwich on cranberry wild rice bread and a bowl of creamy wild rice soup. It was so delicious that I decided today would be a perfect day to recreate it at home.
This is the soup recipe I created. If you enjoy chicken wild rice soup, this is an excellent choice.
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 8 ounces cremini mushrooms, trimmed and sliced (optional)
- 3 cloves garlic, minced
- 1/2 teaspoon dried poultry seasoning (or a mix of dried thyme and rosemary)
- ¼ cup all-purpose flour (use rice flour for gluten-free)
- 6 cups chicken broth
- 2½ cups cooked, shredded chicken (from about 1 rotisserie chicken)
- 2 cups cooked wild rice (cooled; see notes)
- 1½ cups half-and-half (or heavy cream for richer texture)
- black pepper, to taste
Instructions
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the onion, carrots, celery, and mushrooms (if using). Season with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 6-8 minutes.
Stir in the garlic and poultry seasoning. Cook until fragrant, about 1 minute.
Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to form a roux (no lumps!). Gradually whisk in the chicken broth, 1 cup at a time, until smooth. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
Reduce heat to low and simmer gently for 10 minutes to let the flavors meld.
Stir in the cooked wild rice and half-and-half. Simmer for another 5 minutes, just until warmed through—do not boil to avoid curdling the dairy. Remove from heat and stir in the lemon juice. Taste and adjust seasoning with salt and pepper.
Serve: Ladle into bowls and garnish with fresh herbs if desired. Enjoy hot with crusty bread on the side.
Notes
Cooked wild rice: This is key for a quick soup—add it at the end to prevent it from absorbing too much broth and becoming mushy.
Use leftover rice or cook a batch ahead (1 cup dry yields about 3 cups cooked; boil in broth for 45-50 minutes until tender).
if using white or brown rice, it works too but adjust for milder flavor.
Storage: Refrigerate in an airtight container for up to 4 days or freeze for 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.
