How do I cook wild rice for soup?

The answer varies! Some recipes call for cooking the rice separately and some cook it right in with the soup. This recipe cooks the rice right in the soup.

Can I use rotisserie chicken instead of cooking my own chicken?

Absolutely and it works really well! It's what I typically use if I'm not using Thanksgiving leftovers.

Can I use leftover turkey?

Yes! Using leftover turkey works so well and it's how I originally had the soup! To make this a turkey wild rice soup, simply take your leftover turkey meat, shred it, and use in place of the chicken. It's perfect for leftover turkey meat!

How can I make the soup creamy without using heavy cream?

You can omit the cream if you prefer to not use it. Because we're thickening the soup with a roux, it will be "creamy" even without the cream, but this soup is designed to have a bit more cream. You could also use milk or your favorite dairy-free plain milks or creams.

Why is my soup too salty?

It is important to consider your chicken! If you're using a rotisserie chicken that has been seasoned already, you may not need to add much more salt. If you are cooking the chicken yourself, you may need a bit more. It's best to taste before seasoning, but if you find that it's too salty, you can dilute the soup with water.

Creamy Chicken Wild Rice Soup (Hearty & Comforting)

Description

Make the best homemade chicken wild rice soup with this cozy and creamy recipe! Made with chicken (or turkey), wild rice, veggies, and broth.

Ingredients

Units Scale

1/4 cup butter
1 small yellow onion, diced (about 1 cup)
3 medium carrots, diced (about 1 cup)
3 medium stalks of celery, diced (about 1 cup)
8 oz. mushrooms (bella), stems removed thinly sliced **roughly chopped if they are large mushrooms (CAN ADD MORE, 10 OZ. is great)
1/2 tsp. sea salt
1/4 tsp. white pepper
1 Tbsp. chopped thyme
1/4 cup all-purpose flour
1 cup uncooked wild rice
8 cups chicken broth
4 cups shredded or diced cooked turkey
1 cup heavy cream
1/2 cup sherry

Instructions

Heat butter over medium heat in a large soup pot or dutch oven.
Add onion, carrots, celery, and mushrooms and season with salt and pepper to a Dutch oven. Stir to combine and cook for 3-5 minutes, until the veggies are soft.
Sprinkle flour over the veggies and stir to combine, the flour mixture should look like a paste. Stirring constantly, cook for 30-60 seconds.
Add rice and thyme and toast gently before adding broth. Bring the mixture to a boil. Turn the heat down to low, cover, and cook for 30-40 minutes.
Stir in cooked turkey and heavy cream and cook for 5-10 more minutes, until rice is tender. Stir in sherry. Top with soup and finish with flaky salt and freshly cracked black pepper.

Notes

Wild rice cooking times can vary, so know that you may need a bit less or more time!
Storage: Store leftover soup in an airtight container in the refrigerator for 2-3 days. Reheat soup in the microwave for the easy option or reheat on the stovetop.
Ingredient notes: Use high-quality espresso beans for best results. Whole milk creates the creamiest foam, but plant-based options like oat or almond milk also work.
Prep ahead: This soup can easily be prepped ahead! I would recommend doing all of your dicing (onion, carrots, celery) and prepping your chicken or turkey. Then it will come together pretty quickly!
Special tools: Dutch oven or soup pot, ladle, wooden spoon.
Serve with: Garlic bread, green salad, simple veggie.