Minnesota Wild Rice Soup
Minnesota wild rice soup is a rich and creamy soup that’s loaded with veggies, chicken, and wild rice, the Minnesota state grain.
Why Make Wild Rice Soup?
There are plenty of wild rice soup recipes out there on the internet. What’s unique about this recipe?
It’s thick, rich, and creamy. That’s how I’ve always eaten it in Minnesota, and in my opinion, there’s no other way.
This recipe calls for a pint of heavy whipping cream. But to really get it creamy, we’ll need more than just cream. I thickened this soup with a bit of corn starch.
Every spoonful of soup is filled with different flavors and textures, from the firm, nutty wild rice to the crunchy water chestnuts.
Note: Wild rice soup can be frozen. It makes a great dish to bring over to a friend who just had a baby, a new neighbor, etc.
Ingredients For Minnesota Wild Rice Soup
- Wild rice: Learn how to make perfect wild rice, the essential ingredient in wild rice soup
- Chicken: You can cook your own or use leftover or rotisserie chicken
- Heavy cream: While less expensive half-and-half will work, I always use heavy cream to make the richest wild rice soup
- Chicken broth: The broth gives this soup great flavor
- Vegetables: This soup contains onions, carrots, celery, and water chestnuts
- Corn starch: The secret ingredient to make an extra thick and creamy soup
- Spices: A simple medley of spices round out the flavor in this soup: Black pepper, garlic powder, and parsley
- Apple cider vinegar: Just a splash, for a tiny bit of acidity to break up all that creaminess
Customizing Wild Rice Soup
The recipe below makes my all-time favorite wild rice soup.
But you don’t have to stick strictly to this recipe. Here are some customization options:
- Substitute ham or sausage for the chicken
- Add more or less spice
- Add mushrooms
- Add a large spoonful of sour cream instead of the apple cider vinegar
- Serve with hot sauce on the side
Love wild rice? Try this wild rice hotdish. Another Minnesota favorite!
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 3 carrots, peeled and chopped into small pieces
- 2 celery stalks, chopped
- 8-ounce can water chestnuts, drained and chopped
- 32-ounce package chicken broth (or equivalent water + chicken bouillon cubes)
- 1 pint heavy whipping cream
- 2 cups cooked chopped chicken
- 4 cups cooked wild rice
- 1/4 cup corn starch, mixed with 1/2 cup cold water
- 2 teaspoons apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon dried parsley
- Saute onion in butter until softened - about 3 minutes. Add carrot and celery, stirring, until softened - about 4 minutes.
- Add water chestnuts, chicken broth, and heavy cream. Cook until simmering. Add chicken and wild rice.
- Mix corn starch and cold water in a small bowl until corn starch is dissolved. Slowly stir into simmering soup. The soup will start to thicken once the corn starch is added.
- Add vinegar and spices to soup, adding more if desired. Serve.