If you haven’t tried wild rice soup, be sure to add it to your list of yummy things to cook this month!
This recipe for Minnesota wild rice soup comes from the Minneapolis-based Star Tribune, so you know it’s authentic.
For the unindoctrinated, wild rice soup is just like it sounds: soup made with wild rice, which has a wonderfully firm, chewy texture and nutty flavor. Wild rice soups typically have cream added to the broth, with some being heavier than others. Our version is one of the lighter fares.
Loaded with carrots, celery, onion, and mushrooms, the soup scores big points on the good-for-you scale. It can be served with or without chicken, though we love the protein boost from tender roasted chicken breasts.
Fresh thyme, white wine, salt, and pepper add amazing flavor to this hearty soup. Top it off with a sprinkle of freshly chopped parsley and toasted sliced almonds and you have a real treat.
Wild rice can often be found at your local grocery or specialty food store. It’s also available on Amazon.
Chicken Wild Rice Soup
Ingredients
- 1 cup uncooked wild rice
- 4 tbsp. unsalted butter
- 1 medium yellow onion diced
- 1 ½ cups sliced cremini mushrooms
- 2 large carrots peeled and diced
- 3 ribs celery diced
- 2 bay leaves
- 6 cups low-sodium chicken stock
- 2 cups chopped or pulled roasted chicken skin and bones removed (get our recipe)
- ¼ cup heavy cream
- 2 tbsp. white wine (or 1 tbsp. white wine vinegar)
- 2 tsp. salt
- 1 ½ tsp. black pepper freshly ground
- 1 small bundle fresh thyme sprigs (or 2 tbsp. chopped fresh thyme leaves)
- chopped fresh parsley for garnishing
- slivered almonds, toasted for garnishing
Instructions
Prepare the wild rice
- Rinse wild rice under hot running water for about 30 seconds.
- Add rinsed wild rice and 3 cups water to a sauce pan and bring to boil.
- Reduce heat to medium low and cook till rice has absorbed all the liquid, which can take up to an hour.
- Remove from heat and set aside.
Make the soup
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and sauté till translucent, about five minutes. Add the mushrooms, celery, and carrots and cook another five minutes until the vegetables have softened.
- Pour in the chicken stock and add the bay leaves. Increase the heat and bring the soup to a boil. Reduce the heat to low and simmer for about 20 minutes.
- Add the cream, white wine (or vinegar), wild rice, chicken, salt, pepper, and thyme bundle. Stir together and cook until heated through. Remove the bay leaves.
- Ladle into serving bowls and garnish with chopped parsley and toasted almonds, if using.
Notes
- Wild rice takes a long time to cook, so be sure to give yourself enough time when preparing the soup.
- For the chicken, try our recipe for quick and easy roasted chicken breasts.
- Thyme leaves are delicious in this soup. We like to make a bundle from 4-6 thyme sprigs tied with kitchen twine. Just submerge the bundle in the soup allowing the string to hang over the side of the pot for easy removal. The leaves will fall off into the soup as it cooks – much easier than stripping the leaves from the sprigs.
- If using toasted almonds – and we recommend it! – add sliced or slivered almonds to a dry pan and toast over medium low to medium heat for about 2-3 minutes. Be sure to stir constantly to avoid burning. The almonds are ready when they begin to give off a nutty fragrance.