Creamy Wild Rice Soup
Indulge in the cozy, comforting flavors of this Creamy Wild Rice Soup, a hearty bowl of goodness perfect for chilly days. Featuring tender wild rice, a medley of sautéed vegetables, and aromatic herbs like thyme and rosemary, this soup is rich and satisfying with a velvety texture thanks to a splash of heavy cream. Whether you opt for the vegetarian version or add shredded chicken for extra protein, this one-pot wonder is a nourishing meal that the whole family will love. Ready in just over an hour, it’s an ideal dish for weeknight dinners or meal prep, and it pairs beautifully with crusty bread for dipping. Keywords: creamy wild rice soup, comforting soup recipes, one-pot meals, hearty soups.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 large Yellow onion
- 2 medium Carrots
- 2 Celery stalks
- 3 Garlic cloves
- 0.25 cup Flour
- 6 cups Chicken or vegetable broth
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley
- 1 cup Cooked chicken (optional, shredded)
Instructions
Rinse the wild rice thoroughly under cold water and set it aside to drain.
In a large pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted.
Dice the onion, carrots, and celery, and mince the garlic cloves. Add the onion, carrots, and celery to the pot, and sauté for 5-7 minutes until softened. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables, stirring to coat them evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually stir in the broth, breaking up any lumps from the flour. Add the rinsed wild rice, thyme, rosemary, bay leaf, salt, and black pepper. Stir everything to combine.
Bring the soup to a gentle boil, then reduce the heat to low, cover, and let simmer for 45 minutes, or until the wild rice is tender.
If using cooked chicken, stir it into the soup during the last 10 minutes of cooking to heat through.
Once the rice is tender, pour in the heavy cream and stir until well combined. Taste and adjust seasoning, adding more salt or pepper if needed.
Remove the bay leaf before serving.
Garnish each bowl with freshly chopped parsley and serve hot with crusty bread if desired. Enjoy!
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 8108 mg | 353% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 17.4 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 250 mg | 19% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2346 mg | 50% | |
*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.
