Minnesota Cream of Chicken Wild Rice Soup
Warm your soul with a bowl of Minnesota Cream of Chicken Wild Rice Soup, a comforting classic that combines hearty, nutty wild rice with tender shredded chicken in a creamy, velvety broth. This recipe is brimming with robust flavors from sautéed onions, carrots, and celery, enhanced by aromatic garlic, thyme, and a hint of bay leaf. A touch of heavy cream adds richness, perfectly complementing the tender wild rice and savory chicken. Ideal for chilly evenings, this one-pot wonder is both satisfying and easy to prepare, with just 20 minutes of prep and an hour to serve. Garnish each bowl with fresh parsley for a pop of color and herbaceous finish. Perfect for a cozy family dinner, this indulgent soup is a quintessential Minnesotan favorite you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 cup Wild rice
- 2 cups Chicken breast (cooked and shredded)
- 4 tablespoons Butter
- 1 medium Onion (chopped)
- 2 Carrots (peeled and diced)
- 2 Celery stalks (diced)
- 3 Garlic cloves (minced)
- 0.25 cup All-purpose flour
- 6 cups Chicken broth
- 1 cup Heavy cream
- 1 tablespoon Fresh thyme (chopped, or 1 tsp dried thyme)
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Rinse the wild rice under cold water using a fine mesh sieve. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir for 2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth, whisking constantly to prevent lumps.
Add the rinsed wild rice, bay leaf, and thyme to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 40 minutes until the wild rice is tender.
Uncover the pot, remove the bay leaf, and stir in the cooked, shredded chicken.
Add the heavy cream, salt, and black pepper. Stir well and heat for another 5 minutes on low until warmed through.
Taste and adjust seasoning if needed.
Serve the soup in bowls and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 6583 mg | 286% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 14.8 g | ||
| Protein | 194.0 g | 388% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 312 mg | 24% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3771 mg | 80% | |
*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.
