Wild Rice and Chicken Soup

This wild rice chicken soup recipe is inspired by our recent trip to Minnesota, which is famous for the wild rice that grows in its shallow lakes and streams. This is a hearty and thick soup, perfect for a fall football game, tailgate or potluck. If you prefer it on the thinner side, simply add more chicken broth at the end until you reach your desired consistency. If you want a vegetarian version, just leave out the chicken and use vegetable broth instead. I hope you enjoy it!

Wild Rice and Chicken Soup

This recipe was adapted from the Byerly’s Cookbook, given to me as a gift from my wife’s grandmother back when we were first married.
Course Soup
Cuisine American
Servings 6


  • 1 cup uncooked wild rice
  • 6 tablespoons butter
  • 1 teaspoon garlic-shallot puree
  • 1/2 cup finely minced onion
  • 1/2 cup finely chopped carrots
  • 1/2 cup flour
  • 3 cups chicken broth
  • 1/2 cup chopped cooked chicken breast
  • 1/2-1 teaspoon salt
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons dry sherry (optional)
  • Minced fresh chives tarragon or parsley


  • Cook the wild rice: Boil 1 cup wild rice in 3 cups of water for about 40-45 minutes, or until they just break apart but are still chewy. Strain and set aside.
  • Make the soup: In a large pot, melt the butter. Add garlic, chopped onion and carrots and cook down until they begin to soften.
  • Stir in flour, and mix well until incorporated. Add chicken broth and stir continuously until it comes to a boil. After 1 minute, add the cooked rice and chicken. Be sure to season with salt and pepper to taste.
  • Simmer, then add the cream and sherry. Once it starts to bubble again, serve while hot. Adjust salt and pepper to taste.
  • Garnish each bowl with fresh chives or tarragon.



This is a thick soup. If you prefer a thinner soup, use more chicken broth as needed until you reach the desired consistency. To make this vegetarian, use vegetable broth and omit the chicken.
Keyword chicken, wild rice