Creamy Wild Rice Soup

Creamy wild rice soup is one of those comforting, feel-good meals that just hits right — whether it’s a chilly evening, a rainy afternoon, or even when you’re simply craving something hearty but not too heavy. It has this perfect balance of earthiness from the wild rice, richness from the cream, and a deep, savory flavor from the veggies and broth. What makes it even better? It’s a one-pot wonder that doesn’t require a ton of effort, but feels like you’ve spent hours making it.

Wild rice isn’t actually rice at all — it’s a seed from aquatic grass, and it brings a slightly nutty, chewy texture that regular white or brown rice just can’t match. It holds up beautifully in soups, adding texture and body while soaking up the flavors of everything it’s cooked with. Pair that with a mix of sautéed onions, garlic, carrots, and celery, and you already have a flavorful base before the broth even hits the pot.

This soup is also super flexible. You can keep it vegetarian, make it vegan, or go all in with shredded chicken or even turkey if you have leftovers from a roast. It’s naturally gluten-free, and can easily be made dairy-free too if that’s your thing. The key is letting the wild rice simmer until it’s tender and fragrant, and finishing with just enough cream (or a creamy substitute) to bring everything together.

It’s the kind of soup you make once and immediately want to make again. The leftovers taste even better the next day, and it freezes well, making it perfect for meal prep or busy weeks. Whether you’re feeding a family or just cooking for yourself, this creamy wild rice soup is one to keep in regular rotation.

Why You’ll Love It

• Incredibly Cozy and Satisfying – It’s warm, creamy, and hearty without being too heavy. Each spoonful feels like a hug in a bowl, especially on cold or dreary days.
• Full of Flavor and Texture – The nutty wild rice, tender veggies, and savory broth create a delicious depth of flavor with a variety of textures in every bite.
• Great for Leftovers – This soup holds up well in the fridge and the flavors get even better the next day. It’s a great make-ahead option for busy weekdays.
• Easy to Customize – You can make it vegetarian, add shredded chicken or turkey, use coconut milk for a dairy-free version — it’s super versatile.
• One-Pot Simplicity – Fewer dishes, less fuss. Everything comes together in a single pot, making cleanup quick and painless.

Ingredient List

For the Soup

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt and black pepper, to taste
• ¾ cup uncooked wild rice (not a blend)
• 6 cups vegetable or chicken broth
• 1 bay leaf
• 1 cup cooked, shredded chicken (optional)

For the Creamy Base

• 2 tablespoons all-purpose flour
• 1 cup milk (whole or 2%)
• ½ cup heavy cream (or use all milk)

Ingredient Notes

• Wild rice – Use 100% wild rice, not a blend. It holds up better in soup and gives that chewy, nutty texture.
• Fresh garlic – Minced fresh garlic adds way more flavor than garlic powder.
• Thyme and rosemary – These dried herbs bring earthy depth; you can also use fresh if you have them.
• Flour – Helps thicken the soup without needing too much cream.
• Milk and cream – I prefer whole milk and a splash of heavy cream for richness, but you can use any milk or a dairy-free alternative like oat or coconut milk.
• Chicken – Totally optional, but great for using up leftovers or adding protein. Rotisserie chicken works perfectly.

Kitchen Equipment Needed

• Large soup pot or Dutch oven – For cooking everything in one pot. I love using a heavy-bottomed Dutch oven for even heat.
• Cutting board + sharp knife – To prep all your veggies quickly and safely.
• Wooden spoon or silicone spatula – For stirring as the soup simmers and thickens.
• Measuring cups and spoons – For getting the right amounts, especially with broth and rice.
• Ladle – Makes serving much easier and less messy.
• Small saucepan (optional) – If you prefer to make the creamy mixture separately before adding to the soup.

Instructions

Step 1: Sauté the Vegetables

• Heat the olive oil and butter in a large soup pot or Dutch oven over medium heat.
• Once the butter is melted, add the diced onion and cook for 3–4 minutes until it starts to soften.
• Stir in the garlic, carrots, and celery. Cook for another 5–6 minutes until the vegetables are tender and fragrant.
• Season with thyme, rosemary, a generous pinch of salt, and a few cracks of black pepper.

Pro Tip: Sautéing the veggies until slightly golden adds a richer, deeper flavor to the soup base.

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Step 2: Add the Rice and Broth

• Pour in the wild rice and stir it into the vegetables. Let it toast for about a minute.
• Add the bay leaf and pour in the broth. Give everything a good stir to combine.
• Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45–50 minutes, or until the wild rice is tender and has burst open slightly.

Pro Tip: Stir the soup occasionally while it simmers to prevent the rice from sticking to the bottom.

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Step 3: Make the Creamy Base

• In a separate small saucepan (or the same pot, if you’ve pushed the soup to one side), melt 2 tablespoons of butter over medium heat.
• Whisk in the flour and cook for 1–2 minutes to create a roux (it should look like a paste and smell slightly nutty).
• Slowly whisk in the milk, a little at a time, until smooth. Then stir in the heavy cream.
• Continue to cook for another 2–3 minutes until the mixture thickens slightly.

Pro Tip: Whisk continuously when adding the milk to avoid lumps and get that silky-smooth finish.

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Step 4: Combine and Finish

• Once the rice is tender, remove the bay leaf from the soup.
• Pour the creamy mixture into the pot with the soup. Stir well to combine everything.
• If using, add the cooked shredded chicken and stir to heat through.
• Taste and adjust seasoning with more salt and pepper as needed. Let the soup simmer uncovered for 5 more minutes to blend the flavors.

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Step 5: Serve and Enjoy

• Ladle the hot soup into bowls and serve as-is, or with crusty bread or crackers on the side.
• Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for later.

Pro Tip: The soup will thicken as it cools. When reheating, just add a splash of broth or milk to loosen it back up.

Tips and Tricks for Success

• Rinse the wild rice before cooking – This helps remove excess starch and prevents the soup from getting too cloudy.
• Don’t rush the simmer time – Wild rice takes longer than regular rice to cook, but the texture is worth it. Be patient and let it fully bloom.
• Cut veggies evenly – Uniform sizes help them cook evenly and create a better texture in each spoonful.
• Add cream slowly – Let the creamy mixture warm up a bit before adding it to the hot soup to avoid curdling.
• Taste and adjust at the end – Once everything is combined, don’t forget to taste and tweak the salt and pepper. A little seasoning goes a long way!

Ingredient Substitutions and Variations

• Dairy-free option – Swap the butter for olive oil, and use coconut milk, oat milk, or a plain unsweetened non-dairy creamer for the creamy base.
• Make it vegan – Skip the chicken and use vegetable broth + dairy-free milk and cream alternatives.
• Use a wild rice blend – If you can’t find pure wild rice, a blend will work, but reduce the simmer time to avoid mushiness.
• Add mushrooms – Sauté sliced mushrooms with the other veggies for an extra earthy flavor.
• Add greens – Stir in a handful of spinach or kale during the last 5 minutes of simmering for added nutrition and color.

Serving Suggestions

• Crusty bread or garlic toast – A warm, toasted slice is perfect for soaking up every bit of that creamy broth.
• With a green side salad – I love serving this soup with a crisp mixed greens salad tossed in lemon vinaigrette—it lightens up the meal perfectly.
• Top with fresh herbs – Sprinkle with chopped parsley or thyme for a pop of color and freshness just before serving.
• Serve in bread bowls – For a fun, cozy presentation that’s also delicious.
• Pair with a grilled cheese sandwich – A melty, golden grilled cheese on the side makes this feel extra indulgent and filling.

Storage and Reheating Instructions

• Refrigerate leftovers – Store cooled soup in an airtight container in the fridge for up to 4 days.
• Freeze for later – Let the soup cool completely, then portion into freezer-safe containers. Freeze for up to 2 months.
• Reheat gently – Warm on the stovetop over medium-low heat, stirring often. Add a splash of broth or milk to loosen if it thickened in the fridge.
• Microwave option – Heat individual servings in the microwave in 30-second intervals, stirring between each, until hot.
• Avoid boiling after adding cream – Once the cream is in, don’t let the soup come to a rolling boil or it may separate. Keep the heat low when reheating.

Frequently Asked Questions

Can I use a wild rice blend instead of pure wild rice?

Yes, you can! Just note that blends usually cook faster than pure wild rice, so start checking for doneness around the 25–30 minute mark to avoid overcooking.

How do I make this soup vegetarian or vegan?

It’s easy—just use vegetable broth and skip the chicken. For a vegan version, use olive oil instead of butter and swap in your favorite non-dairy milk and cream (like coconut or oat milk).

Can I add more protein?

Absolutely! Shredded rotisserie chicken, leftover turkey, or even white beans work great. Just stir them in during the final simmer so they heat through.

Why did my soup thicken so much after cooling?

That’s totally normal! The wild rice continues to absorb liquid as it sits. Just add a splash of broth or milk when reheating to bring it back to your desired consistency.

Can I make this in a slow cooker?

Yes! Add all the ingredients (except the creamy base) to your slow cooker and cook on low for 6–7 hours. Stir in the creamy mixture in the last 30 minutes.

Is this gluten-free?

It can be! Just use a gluten-free flour blend or cornstarch to thicken the soup instead of regular flour.

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Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!