My creamy chicken Minnesota wild rice soup is a rich and hearty chicken soup made with Minnesota wild rice, vegetables, and cream! This native rice has a delectable texture and flavor that is truly unique and so tasty when prepared correctly! Best of all, it's a delicious and satisfying dinner ready to eat in just 30 minutes!
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Instructions
Minnesota wild rice should be thoroughly rinsed in hot water for at least 30 seconds. Start the rinsed 1 cup raw wild rice in a saucepan with the heated 3-cup portion of 9 cups chicken stock while you prep the rest of the soup ingredients (follow the cooking instructions on the packaging with these exceptions). *Using the chicken stock will add another layer of flavor to your wild rice, but I strain the cooked wild rice and discard the used stock as it may add a bitter flavor to the soup.
Melt the ¼ cup butter in a stock pot or a Dutch oven over medium heat. Add chopped ½ cup yellow onion, 3 medium carrots, and 4 ribs celery. Cook, stirring occasionally, until the onion is translucent and the carrots are softened, about 5 minutes. *I like the mirepoix vegetables in this soup finely chopped, so I will often do a rough chop and blitz them a few times in a food processor.
Add seasoning (½ teaspoon dried thyme, 1 tablespoon fresh parsley, ¼ teaspoon garlic powder, ½ teaspoon each, salt & pepper) as well as 2 whole bay leaves and the 1 cube chicken bouillon. Add ¼ cup dry white wine and the remaining 6-cup portion of 9 cups chicken stock, then stir to combine.
Increase heat to high and bring the soup to a boil, then reduce heat to low, cover, and allow to simmer for 20 minutes.
Add chopped 2 cups cooked chicken, cooked Minnesota wild rice, and ½ cup heavy cream. Continue to simmer until heated through, about 4-5 minutes.
Remove bay leaves, taste, and adjust seasoning before serving.
Notes
If the instructions for your wild rice vary greatly (i.e., instant wild rice will not take as long to cook, hand-harvested wild rice will need more liquid), follow the cooking times and amounts recommended in the package instructions.
I like the mirepoix vegetables in this soup finely chopped, so I will often do a rough chop and then blitz them a few times in a food processor.
Using chicken stock adds another layer of flavor to your wild rice, but I strain the cooked wild rice and discard the stock that was used as it may add a bitter flavor to the soup.
When I roast a whole chicken, I save the carcass to make my own stock (as time allows), which would be the tastiest base for this soup!
To store: Transfer and leftovers of your chicken and wild rice soup into an airtight container. You can refrigerate cream-based soups for up to 3-4 days. I do not suggest freezing this soup, as creamy soups tend to separate once thawed and reheated.
To reheat: Add your creamy chicken Minnesota wild rice soup to a saucepan and heat on low, stirring occasionally, until warmed all the way through (for multiple servings). You can also microwave individual portions for 2-3 minutes, stirring halfway through.