Minnesota Wild Rice Soup is one of those meals that feels like a warm hug the moment you take a bite. If you’ve ever spent a cold Midwest evening craving something cozy, this soup understands you—tender chicken, nutty wild rice, and a creamy base that never disappoints. I grew up knowing this as the soup that showed up when winter meant business, simmering on the stove and filling the house with comfort. It’s simple, traditional, and deeply satisfying, with flavors that feel both familiar and special. If you’re looking for a soup that earns a permanent spot in your fall and winter rotation, this one is worth making tonight.
Why You’ll Love This Minnesota Wild Rice Soup
This Minnesota Wild Rice Soup checks all the comfort boxes without feeling heavy or fussy. It’s thick, creamy, and filling in the way only a true cold-weather soup can be. I love that it sticks to tradition, using real wild rice instead of shortcuts, which gives it that deep, nutty flavor. It’s also one of those soups that tastes even better the next day, making it perfect for leftovers and freezer meals.
What Kind of Wild Rice Should I Use?
Always reach for 100% pure wild rice, not a wild rice blend. Real wild rice takes longer to cook, about 45 minutes, but the texture is worth it. When it’s done, the grains split open and “pop,” which is how you know it’s cooked right. In Minnesota kitchens, this kind of wild rice isn’t optional—it’s the heart of the soup and what gives it that classic taste.
Options for Substitutions
This soup is flexible, which is part of why it’s so loved. Evaporated milk gives the creamiest result, but half-and-half or whole milk can work in a pinch. You can use rotisserie chicken instead of cooking chicken breasts, as long as you measure it carefully. The almonds and sherry are optional, but they add a subtle nutty depth that makes the soup taste truly authentic. Many Minnesota versions include almonds, but plenty of home cooks skip them—it’s still classic. If needed, a gluten-free flour blend can replace regular flour with little change in texture.
Ingredients for Minnesota Wild Rice Soup
Wild Rice
This is the heart of Minnesota Wild Rice Soup. Real wild rice adds a nutty taste and a chewy bite that makes the soup feel special and filling.
Chicken Breast
Chicken breast keeps the soup light but still hearty. It cooks tender and soaks up the creamy broth without overpowering the other flavors.
Chicken Broth
Chicken broth builds the base of the soup. It adds depth and savory flavor while keeping everything balanced and smooth.
Evaporated Milk
Evaporated milk gives the soup its classic creamy texture. It thickens the broth without making it heavy or greasy.
Butter
Butter adds richness and warmth. It helps build flavor from the very first step and makes the soup taste cozy and comforting.
All-Purpose Flour
Flour is used to thicken the soup. It turns the broth into a creamy base that coats every spoonful just right.
Carrots
Carrots add gentle sweetness and color. They balance the richness and make the soup feel fresh and homey.
Onion
Onion adds a soft, savory flavor. It melts into the soup and helps tie all the ingredients together.
Slivered Almonds
Slivered almonds bring a light crunch and nutty taste. They add texture and make the soup taste more traditional and complete.
Sherry (Cooking Wine)
Sherry adds a subtle, nutty depth that sets this soup apart. A small amount makes the flavors taste richer and more developed.
Water (for Cooking Rice)
Water is used to cook the wild rice separately. This keeps the rice tender and prevents the soup from getting too thick too fast.
How to Make Minnesota Wild Rice Soup
This soup is best made in calm steps. Nothing fancy. Just steady cooking and a little patience, like most good Midwest meals.
Step 1: Cook the Wild Rice
Rinse the wild rice well under cold water. For every 1 cup of dry rice, use 3 cups of water. Bring it to a boil, then lower the heat and simmer for about 45 minutes, until the grains split open. Cook extra if you can—wild rice freezes beautifully and saves time later.
Step 2: Prepare and Cook the Chicken
Cut the chicken into small, bite-sized pieces so it cooks evenly. Gently cook it in a little butter over medium-low heat until fully cooked through but still tender—do not brown. You want the chicken just done, since it will warm again later in the soup. Measure out exactly 2 cups of cooked chicken for the soup and save any extra for salads or sandwiches.
Step 3: Build the Roux Base
In the same pot, melt butter and sauté the onion until soft and clear. Sprinkle in the flour and stir well, letting it cook for a minute or two. This step matters because it thickens the soup and gives it that smooth, creamy texture without lumps.
Step 4: Add Broth and Thicken
Slowly pour in the chicken broth while stirring. Bring it to a gentle boil so the soup can thicken. Scrape the bottom of the pot as you stir—those bits add flavor you don’t want to lose.
Step 5: Add Vegetables and Chicken
Stir in the carrots and the cooked chicken. Keep the heat low and steady. This lets the flavors blend without overcooking anything.
Step 6: Toast the Almonds
Toast the slivered almonds in a dry pan over low heat. Stir often and pull them off as soon as they turn lightly golden. Set them aside so they don’t burn—they go from perfect to bitter fast.
Step 7: Finish the Soup
Add most of the cooked wild rice to the pot, then stir in the evaporated milk. Keep the heat low and add the sherry and toasted almonds. Let the soup warm and thicken until it’s creamy and comforting, like it’s meant to be. Start with most of the rice and add more as needed for your preferred thickness.
How Long to Cook Minnesota Wild Rice Soup
This soup takes a little time, but most of it is hands-off. Wild rice needs about 45 minutes on its own, and there’s no rushing that part. The soup base comes together in about 20 to 25 minutes once everything is prepped. All in, it’s an easy pace, not a stressful one, and perfect for a slow evening at home.
Tips for Perfect Minnesota Wild Rice Soup
Use real wild rice every time—it’s the soul of this soup. Take your time with the roux and let it cook gently, because that’s what gives the soup its smooth body. Always toast the almonds in a separate pan so they stay crisp and nutty. When adding milk, keep the heat low and taste before adding salt, since broth already brings plenty of flavor.
Watch Out for These Mistakes While Cooking
Wild rice blends cook faster but won’t give you the right texture or taste. Don’t add all the cooked rice at once, or the soup can turn too thick overnight. Burnt flour can ruin the whole pot, so keep the heat steady and calm. Once the milk goes in, avoid boiling, and if you skip the sherry, add something else to bring depth, or the soup may taste flat.
What to Serve With Minnesota Wild Rice Soup
Crusty Artisan Bread
A thick slice of crusty bread is perfect for dipping. It soaks up the creamy broth and makes every bite feel extra comforting.
Dinner Rolls
Soft dinner rolls are great if you want something simple. They pair well with the rich soup without stealing the spotlight.
Garlic Bread
Garlic bread adds a warm, savory crunch. It’s especially good when the soup is hot and thick on a cold night.
Simple Green Salad
A light green salad balances the richness of the soup. Crisp greens and a mild dressing keep the meal fresh and easy.
Roasted Vegetables
Roasted vegetables add color and texture to the table. They bring a gentle sweetness that works well with the creamy soup.
Grilled Cheese Sandwich
Grilled cheese and Minnesota Wild Rice Soup are a cozy match. The melted cheese and crisp bread make the meal feel extra special.
Crackers or Oyster Crackers
Crackers are perfect for quick bowls or lunches. They add a light crunch without taking away from the soup itself.
Storage & Reheating Instructions
This Minnesota Wild Rice Soup stores very well, which is one of the reasons I make a big pot. Keep leftovers in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze the soup in portions, leaving a little space at the top since it thickens as it cools. When reheating, warm it slowly over low heat and stir often to keep the cream smooth and prevent separation.
Estimated Nutrition
- Calories: ~350–400 per serving
- Protein-rich: Thanks to chicken and milk
- Hearty and filling: A satisfying cold-weather meal
Nutrition values are estimates and can vary based on ingredients and portion size. This is a dairy-based comfort food, so adjust ingredients as needed for dietary needs or preferences.
FAQs for Minnesota Wild Rice Soup
Can I make Minnesota Wild Rice Soup ahead of time?
Yes, this soup is great for making ahead. The flavors deepen as it sits, and it reheats well, making it perfect for busy weeks or meal prep.
Is this soup gluten-free?
Not as written, since it uses flour. You can make it gluten-free by swapping in a gluten-free flour blend with similar thickening power.
Can I freeze this soup?
Yes, Minnesota Wild Rice Soup freezes well. Let it cool fully, freeze in portions, and reheat slowly so the creamy base stays smooth.
What does sherry add to the soup?
Sherry adds a light, nutty depth that boosts the flavor. It doesn’t taste boozy and helps the soup feel richer and more balanced.
Can I make this without chicken?
Yes, you can skip the chicken for a vegetarian version. Use vegetable broth and add extra vegetables to keep the soup hearty and filling.
Conclusion
Minnesota Wild Rice Soup is a favorite for a reason. It’s rich, simple, and rooted in the kind of cooking that brings people together when the weather turns cold. Every bowl feels cozy and familiar, like something passed down and made with care. If you’re building your fall and winter meal rotation, this soup deserves a spot—make it once, and it tends to come back again and again. If you give it a try, come back and share how you made it your own—I’d love to cook along with you next time.
If you love this Minnesota Wild Rice Soup, be sure to check out these other cozy, cold-weather soup favorites.
Minnesota Wild Rice Soup
Ingredients
Equipment
Method
- Rinse wild rice under cold water. Combine rice and water in a pot, bring to a boil, then simmer for 45 minutes until grains split open. Set aside.
- Cut chicken into bite-sized pieces. Cook gently in 2 tablespoons butter over medium-low heat until just cooked through. Measure 2 cups and set aside.
- In the same pot, melt 6 tablespoons butter. Add onion and sauté until soft and translucent.
- Stir in flour and cook for 1–2 minutes, stirring constantly, without browning.
- Slowly add chicken broth while stirring. Bring to a gentle boil and let thicken.
- Add carrots and cooked chicken. Reduce heat and simmer gently.
- Toast slivered almonds in a dry pan over low heat until lightly golden. Set aside.
- Stir most of the cooked wild rice into the soup.
- Add evaporated milk, sherry, and toasted almonds. Heat gently until creamy and thick. Do not boil.
- Adjust thickness with remaining rice if needed. Serve warm.
