Why You’ll Love This Recipe

The wild rice adds a rustic, chewy texture unlike typical rice soups—so the mouthfeel is unique and satisfying.
Combining chicken, rice, veggies and cream makes this a hearty, all-in-one meal.
It’s very comforting and rich without being overly heavy, ideal for cold winter nights.
It celebrates the signature ingredient of the region—wild rice—and gives you a taste of Minnesota tradition.
Great make-ahead: the flavour deepens if you let it sit a bit before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Wild rice (uncooked)
Boneless chicken breasts or thighs (cooked or raw depending on method)
Butter and/or olive oil
Onion, chopped
Carrots, diced
Celery, chopped
Garlic, minced
Chicken broth or stock
Milk and/or heavy cream (for the creamy finish)
All-purpose flour (for thickening)
Dried thyme (or poultry seasoning)
Salt and freshly ground black pepper
Optional mushrooms, chopped (adds earthiness)
Fresh parsley or chopped herbs for garnish

Directions

Rinse the wild rice, then cook it according to its package instructions (often about 40-50 minutes in simmering water) until the grains are tender but still chewy. Drain if needed.
Meanwhile, in a large soup pot, heat butter (and/or a little olive oil) over medium heat. Add onion, carrots, celery (and mushrooms if using) and sauté until softened, about 5-7 minutes. Add garlic and thyme, cook another minute until fragrant.
Sprinkle in flour and stir well to coat the vegetables; cook about 1 minute to remove the raw flour taste.
Gradually pour in chicken broth while stirring, bringing the mixture to a gentle boil. Then reduce heat to a simmer.
Add the chicken (if raw, cut into pieces before adding; if cooked, add shredded or chopped) and the cooked wild rice. Simmer until the chicken is cooked through and the flavours meld (about 10-15 minutes).
Stir in milk and/or heavy cream to reach the desired creaminess. Heat gently so it doesn’t boil vigorously. Adjust the consistency—if too thin, simmer a bit longer; if too thick, add extra broth or milk.
Season with salt and pepper to taste. Remove from heat, stir in fresh parsley or herbs.
Serve hot, ideally with crusty bread or crackers on the side.

Servings and timing

Servings: About 6 servings
Prep time: ~15 minutes
Cook time: ~45-55 minutes (including wild rice cooking)
Total time: ~60-70 minutes

Variations

Vegetarian version: Omit the chicken and use vegetable broth instead; you can add mushrooms or white beans for protein.
Lighter version: Use milk instead of heavy cream, or reduce the cream component.
Extra veggie boost: Add chopped spinach or kale in the last 5 minutes of cooking.
Mushroom twist: Add sliced mushrooms along with the other vegetables for added flavour and texture.
Gluten-free adaptation: Use a gluten-free flour or cornstarch slurry for thickening instead of all-purpose flour.
Slow cooker option: After cooking the wild rice, add all ingredients except milk/cream to a slow cooker on low for 4-6 hours, then stir in cream at the end.
Herb swap: Use fresh thyme or chives instead of dried thyme for a brighter herb note.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To reheat: Warm gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or milk to loosen it.
Freezing: It’s possible but cream-based soups sometimes separate when frozen. For best results, freeze without the dairy (just broth, rice, chicken), then when reheating add the milk/cream fresh.
Note: The wild rice will continue to absorb liquid as it sits, so you may need to adjust thickness when reheating.

FAQs

Can I use brown rice or white rice instead of wild rice?

You could, but you won’t get the signature nutty texture and flavour of wild rice. Wild rice is integral to this dish’s character.

Is wild rice difficult to cook?

It takes longer than typical rice (often 40-50 minutes or more) to become tender. You can cook it ahead of time and add it to the soup when ready.

Can I use leftover cooked chicken?

Yes. Leftover cooked chicken works perfectly. Just add it near the end so it warms through without overcooking.

How do I prevent the cream from curdling?

Add the cream or milk at the end when the soup is hot but not boiling vigorously. Stir gently and heat until warmed through.

My soup got too thick—what can I do?

Add a little extra chicken broth or milk when reheating and stir to loosen it up.

Can I make this in a slow cooker?

Yes—combine the rice (pre-cooked or possibly raw if your cooker time is long enough), chicken broth, vegetables and chicken; cook on low for several hours, then stir in cream and finish.

What sides pair well with this soup?

Crusty sourdough bread, dinner rolls, cheesy garlic bread, or a simple green salad are all great companions.

Can this be made dairy-free?

Yes—use a dairy-free milk or cream substitute (like oat or almond cream) and omit butter or replace with a plant-based alternative.

Does the flavour improve if I let it sit?

Yes—like many soups, the flavours often deepen after a few hours or the next day. Just adjust thickness before serving.

What kind of herbs work best?

Thyme (dried or fresh) is traditional and complements the wild rice beautifully. Parsley is great as a fresh garnish.

Conclusion

Minnesota Chicken Wild Rice Soup is the kind of comforting, rich yet well-balanced bowl you’ll want whenever the weather turns chilly or you crave something nostalgic. With tender chicken, nutty wild rice, aromatic vegetables and a creamy broth, it brings warmth and flavour in every spoonful. Give it a try, and enjoy a bowl of pure Midwestern comfort.

Minnesota Chicken Wild Rice Soup

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A classic Midwestern comfort soup made with tender chicken, nutty wild rice, aromatic vegetables, and a creamy, savory broth. Perfect for cold evenings or whenever you crave a cozy, hearty meal.

Author: Laura
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: 60–70 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop Simmer
Cuisine: Midwestern American
Diet: Halal

Instructions

Rinse the wild rice under cold water, then cook according to package instructions (typically 40–50 minutes) until tender but still chewy. Drain if necessary.
In a large soup pot, melt butter or heat olive oil over medium heat. Add onion, carrots, celery, and mushrooms (if using) and sauté for 5–7 minutes until softened. Add garlic and thyme; cook for another minute until fragrant.
Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to eliminate the raw flour taste.
Gradually whisk in chicken broth while stirring, bringing the mixture to a gentle boil. Reduce heat to a simmer.
Add the chicken (raw or cooked) and cooked wild rice. Simmer for 10–15 minutes, until chicken is cooked through and flavors have blended.
Stir in milk and/or heavy cream to desired creaminess. Heat gently without boiling, adjusting thickness by simmering or adding extra broth or milk as needed.
Season with salt and pepper to taste. Stir in chopped parsley or herbs before serving.
Serve hot with crusty bread or crackers.

Notes

Use leftover cooked chicken to save time—add near the end so it doesn’t overcook.
To make gluten-free, replace flour with cornstarch slurry or gluten-free flour.
For a lighter version, use milk instead of cream or reduce the cream amount.
The soup thickens as it sits due to the wild rice absorbing liquid—add extra broth or milk when reheating.
Freeze without the dairy for best texture; add cream after reheating.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 420
Sugar: 6 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0.3 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 95 mg