Wild Rice Soup Recipe
This wild rice soup recipe is full of delicious vegetables and savory seasonings. Add it to your fall recipe rotation this year!
The hearty wild rice and tender veggies give it a “stick to your ribs” quality that my rapidly growing boys need. Add a loaf of crusty bread, and you’ve got a healthy meal all ready to go in no time.
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I’ve tried a lot of soup recipes over the years. Healthy soups make easy meals that my whole family enjoys.
They are easy to make in the slow cooker, feed a crowd, and don’t need a lot of extra side dishes to feel complete. Not to mention, soup is the ultimate comfort food!
Made with pantry staples and fresh vegetables, today’s wild rice soup is a great recipe to have on hand. This simple soup, with its rich texture and simple ingredients, is the perfect meal for any time of year.
Wild Rice Soup Recipe
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Supplies:
Ingredients
- Wild rice blend, rinsed
- Water, as needed
- Tablespoon olive oil
- Small onion, minced
- Carrots, peeled and diced
- Stalks celery, diced
- Garlic, minced
- Butter
- All-purpose flour
- Tablespoon poultry seasoning
- Cups chicken broth
- Cream (10%)
- Salt and pepper, to taste
- Parsley, optional garnish
Note: you can purchase a pre-made wild rice blend or do as we did and use 1/4 cup wild rice, 1/4 cup brown rice, and 1/2 cup long-grain white rice.
Instructions
1. Set a skillet over medium heat.
2. Once hot, add the rice and stir occasionally as you toast it off for about 5 minutes.
3. Place the rice in a saucepan and add 3 cups of water. Bring to a boil, then reduce to low heat and cover as the rice cooks, about 12 minutes.
4. In a large pot or Dutch oven, heat the olive oil over medium heat.
5. Once hot, add the onion, carrots, and celery and cook for 4 minutes until softened.
6. Add the garlic and cook for 1 minute.
7. Add the butter and, once melted, stir in the flour until all vegetables are well-coated.
8. Whisk in the chicken broth and increase heat to medium-high.
9. Once simmering, add the cream and after 2 minutes, reduce heat to medium-low and add the rice, salt, and pepper to the soup.
10. Stir well and continue to cook for 4 minutes before serving.
Makes 8 small or 4-5 large servings. We love to pair this dish with focaccia mug bread or crispy garlic toast.
Tips and Tricks
- Make a batch of homemade broth and freeze it to have on hand whenever you need stock.
- Throw everything into your Instant Pot to bring this hearty soup together in record time.
- Use a low sodium broth if you are concerned about the amount of salt in your diet.
- Adjust the amount of liquid by using more or less broth to suit your tastes.
- Store leftovers in an airtight container in the fridge for up to five days.
Ingredient Alternatives
- Add bay leaf, extra black pepper, or any other additional seasoning you like.
- Other fresh herbs besides parsley, such as fresh basil or thyme, or a couple of extra garlic cloves go a long way to building the flavors of the soup.
- A squeeze of fresh lemon juice brightens the flavors.
- Chopped bell pepper, green beans, yellow squash, sweet potato, or shiitake mushrooms would make great additions.
- Try leafy greens, like kale and spinach, in your soup.
- Adding in shredded chicken breasts or chicken thighs is a great way to up the protein. You can keep it meatless by using white/cannellini beans or black beans too.
- If you prefer less creamy soups, replace some or all of the cream with an equal amount of vegetable broth or chicken stock.
- Substitute coconut milk or cashew cream for the table cream, if you want your soup to be dairy-free.
- Vegetable stock can be used, instead of chicken, to keep the soup vegetarian.
- There are lots of different varieties of rice to try, like jasmine rice. Use what works best for your family. Just be sure you have a total amount of 1 cup of uncooked rice. Cooking time may vary a little bit, depending on the variety or combination you use.
The next time you’re at the grocery store, make sure you pick up the ingredients for this easy vegetable rice soup. Your taste buds, and tummy, will thank you!
If you love this wild rice soup recipe, please give it a five-star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Wild Rice Soup Recipe
Ingredients
- 1 cup Wild Rice Blend rinsed
- 3-4 cups Water as needed
- 1 Tablespoon Olive Oil
- 1 Small Onion minced
- 2 Carrots peeled and diced
- 2 Stalks Celery diced
- 2 teaspoons Minced Garlic
- 1/4 cup Butter
- 1/4 cup All-Purpose Flour
- 1 Tablespoon Poultry Seasoning
- 4 1/2 cups Chicken Broth
- 2 cups Cream 10%
- Salt and Pepper to taste
- Parsley optional garnish
Instructions
- Set a skillet over medium heat.
- Once hot, add the rice and stir occasionally as you toast it off for about 5 minutes.
- Place the rice in a saucepan and add 3 cups of water. Bring to a boil, then reduce to low heat and cover as the rice cooks, about 12 minutes.
- In a large stockpot or Dutch oven, heat the olive oil over medium heat.
- Once hot, add the onion, carrots and celery and cook for 4 minutes until softened.
- Add the garlic and cook for 1 minute.
- Add the butter and once melted, stir in the flour until all vegetables are well-coated.
- Whisk in the chicken broth and increase heat to medium-high.
- Once simmering, add the cream and after 2 minutes, reduce heat to medium-low and add the rice, salt and pepper to the soup.
- Stir well and continue to cook for 4 minutes before serving.
Notes
- Make a batch of homemade broth and freeze it to have on hand whenever you need stock.
- Throw everything into your Instant Pot to bring this hearty soup together in record time.
- Use a low sodium broth if you are concerned about the amount of salt in your diet.
- Adjust the amount of liquid by using more or less broth to suit your tastes.
- Store leftovers in an airtight container in the fridge for up to five days.
Nutrition
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