My Epic Wild Rice Soup

The moment that first autumn chill sneaks through my kitchen window, I know exactly what pot is coming out of the cupboard. My Wild Rice Soup has this way of making everything feel right when the leaves start turning gold.

You’ll find yourself craving that nutty, earthy richness that only wild rice soup brings to the table. It’s the kind of meal that wraps you up from the inside out.

Why This Wild Rice Soup Has Become a Go-To in My Kitchen

You’ll love how the grains stay perfectly chewy, never mushy, giving each spoonful that satisfying bite.

I started making this version after realizing my old recipe took way too long for busy weeknights. Now I can have this Wild Rice Soup ready before anyone starts asking what’s for dinner, and it still tastes like I’ve been cooking all afternoon.

My family requests this more than my Creamy Roasted Butternut Squash Soup these days, and that’s saying something.

Even my neighbor started making it after I brought her a bowl last winter, though she swears mine still tastes better than hers.

The Simple Pantry and Fridge Items for Wild Rice Soup

• 2 tablespoons butter (olive oil works beautifully too)
• 3 cups mixed vegetables (equal parts diced onion, carrot, and celery)
• 2 packages (6 ounces each) seasoned long grain and wild rice blend (the kind with the flavor packet included saves so much time)
• 4½ cups chicken broth (vegetable broth makes it just as hearty)
• 1¾ cups heavy cream (half-and-half works if you want it lighter)
• 2½ cups cooked chicken, torn into bite-sized pieces (rotisserie chicken is my weeknight secret)
• Salt and black pepper to taste
• Fresh thyme or parsley for serving (completely optional but nice)

How I Make This Wild Rice Soup

1. Melt the butter in your biggest pot over medium heat until it starts to smell nutty, about 1 minute. Toss in all those chopped vegetables and let them soften for 10-12 minutes, stirring every so often. You’ll know they’re ready when the onions turn translucent and your kitchen smells incredible.
2. Pour in both packages of the rice blend along with their seasoning packets. Add the chicken broth and bring everything to a rolling boil. Once you see those bubbles, pop the lid on and turn the heat down low. Let it simmer quietly for 20-25 minutes until the rice is tender but still has some bite to it.
3. Turn off the heat completely before stirring in the cream. This keeps it from curdling. Add your chicken pieces and let them warm through for about 2 minutes. Taste and add salt and pepper as needed – sometimes those seasoning packets are salty enough on their own.
4. Ladle into your favorite bowls and serve immediately. I like to tear up some fresh herbs on top when I’m feeling fancy.

Don’t forget to follow me on Pinterest where I share all my cozy soup recipes and the little kitchen tricks I pick up along the way.

I love seeing your soup photos too, it makes my day knowing we’re all stirring the same pots in our different kitchens!

My Kitchen Secrets for Getting This Wild Rice Soup Just Right

The biggest mistake I used to make was rushing the vegetables at the beginning. Give them their full cooking time, and they’ll reward you with layers of flavor you can’t get any other way.

Those extra few minutes make all the difference between good soup and the kind that makes people ask for your recipe.

Always add your cream off the heat. I learned this the hard way when I ended up with little curds floating in my soup one time.

Now I turn off the burner first, then stir in the cream slowly, and it comes out silky smooth every single time.

If you’re using leftover turkey instead of chicken, this Wild Rice Soup becomes the perfect day-after-Thanksgiving lunch.

Sometimes I’ll throw in a handful of mushrooms if I have them lurking in the vegetable drawer. They add this earthy depth that makes the wild rice flavor even more pronounced.

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Can I make this Wild Rice Soup ahead of time?

Absolutely, though the rice will keep absorbing liquid as it sits. When you reheat it the next day, just splash in some extra broth to loosen it up.

I’ve kept it in the fridge for up to three days, and it tastes even better after the flavors have had time to get cozy with each other.

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What if I can’t find the seasoned rice packets?

Plain wild rice blend works fine, you’ll just need to add your own seasonings.

I use a teaspoon of dried herbs (thyme and sage are perfect), half a teaspoon of garlic powder, and a bay leaf. Remove the bay leaf before serving.

Can I freeze Wild Rice Soup?

I’ve tried freezing this soup, but the cream tends to separate when thawed, and the rice texture changes.

If you know you want to freeze some, set aside portions before adding the cream, then stir it in fresh when you reheat.

Perfect Moments for This Wild Rice Soup

Saturday afternoons when the football game is on and nobody wants to leave the couch, this soup keeps everyone happy and fed without much fuss.

I set out a basket of crackers and let everyone help themselves.

We’ve made it a tradition to have Wild Rice Soup on the first really cold day of fall.

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When I Usually Serve My Wild Rice Soup

Sunday dinner gets special treatment with this soup as the star, especially when the grandkids are coming over. They love picking out the rice grains with their spoons, and I love watching them eat something wholesome without any fuss.

I’ve also discovered this Wild Rice Soup travels beautifully in a thermos for those chilly soccer games. Nothing beats pulling out hot soup when everyone else is shivering with their cold sandwiches.

Just pack some crusty bread separately, and you’re the hero of the sidelines.