Creamy Wild Rice Soup
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.
Equipment
- Large Soup Pot or Dutch Oven
- Cutting board & sharp knife
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Ladle
- Small Saucepan (Optional)
Ingredients
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
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.
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.
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.
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.
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.
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~320–360 kcal
- Protein: ~12–15g
- Carbohydrates: ~35–40g
- Fat: ~15–18g
- Fiber: ~3–4g
- Sugar: ~5g
- Sodium: ~600–750mg