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Minnesota Wild Rice Soup

Minnesota Wild Rice Soup is a creamy, comforting Midwest classic made with tender chicken, real wild rice, and a rich, smooth broth. It’s hearty, cozy, and perfect for cold fall and winter nights.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 cup dry wild rice
  • 3 cups water for cooking rice
  • 2 boneless skinless chicken breasts (about 1 lb total)
  • 2 tbsp butter for cooking chicken
  • 6 tbsp butter for soup base
  • 1 –2 tbsp finely chopped onion
  • ½ cup all-purpose flour
  • 2½ –3 cups chicken broth
  • ½ cup shredded carrots
  • 1 can 12 oz evaporated milk
  • 2 tbsp dry or medium-dry sherry cooking wine
  • ¼ cup slivered almonds

Equipment

  • Large pot or Dutch oven
  • Medium saucepan
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or whisk
  • Small skillet (for almonds)

Method
 

  1. 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.
  2. 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.
  3. In the same pot, melt 6 tablespoons butter. Add onion and sauté until soft and translucent.
  4. Stir in flour and cook for 1–2 minutes, stirring constantly, without browning.
  5. Slowly add chicken broth while stirring. Bring to a gentle boil and let thicken.
  6. Add carrots and cooked chicken. Reduce heat and simmer gently.
  7. Toast slivered almonds in a dry pan over low heat until lightly golden. Set aside.
  8. Stir most of the cooked wild rice into the soup.
  9. Add evaporated milk, sherry, and toasted almonds. Heat gently until creamy and thick. Do not boil.
  10. Adjust thickness with remaining rice if needed. Serve warm.