Minnesota Style Wild Rice Soup

Cozy up with a bowl of comforting and hearty Minnesota Style Wild Rice Soup, a Midwest classic brimming with nutty wild rice, tender vegetables, and a creamy, flavorful broth. This recipe highlights the earthy goodness of wild rice, perfectly complemented by aromatic herbs like thyme and rosemary, and an optional touch of shredded chicken for added heartiness. A roux made from sautéed onions, carrots, and celery forms the creamy base, while heavy cream lends a luscious texture to every bite. Whether served as a main course or a satisfying starter, this soul-warming soup is ideal for chilly evenings. Garnish with fresh parsley and pair with crusty bread for a meal that’s as nourishing as it is delicious. Perfectly suited for meal prep or family dinners, this dish is sure to become a comfort food staple!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup wild rice (uncooked)
• 4 cups water
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 3 cloves garlic, minced
• 0.25 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup cooked chicken, shredded (optional)
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the wild rice under cold water using a fine mesh strainer for about 30 seconds.

Step 2

In a medium saucepan, combine the wild rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and most of the grains have burst. Drain any excess water and set the cooked rice aside.

Step 3

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes.

Step 4

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Sprinkle the flour over the vegetables and stir continually for about 1-2 minutes to form a roux.

Step 6

Slowly pour in the chicken or vegetable broth while stirring to prevent lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes, allowing the soup to slightly thicken.

Step 7

Add the cooked wild rice, heavy cream, optional shredded chicken (if using), dried thyme, dried rosemary, salt, and black pepper to the pot. Stir to combine and let the soup simmer for an additional 5-7 minutes, making sure it is heated through.

Step 8

Taste and adjust the seasoning with more salt and pepper if needed.

Step 9

Serve hot, garnished with fresh parsley if desired. This soup pairs beautifully with a slice of crusty bread or crackers.

Nutrition Facts

Serving size	3032.9 grams (3032.9g)

Amount per serving	% Daily Value*
Calories	2364

Total Fat 117.70g	151%
Saturated Fat 65.50g	328%
Polyunsaturated Fat 0.00g
Cholesterol 505mg	168%
Sodium 6276mg	273%
Total Carbohydrate 197.90g	72%
Dietary Fiber 21.10g	75%
Total Sugars 20.50g
Protein 114.50g	229%

Vitamin D 0IU	0%
Calcium 337mg	26%
Iron 11mg	58%
Potassium 2605mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 19.8%

Carbs: 34.3%