If you love this soup, you’ll also love our classic Chicken and Rice Soup and our Chicken and Rice Bake that are both just as comforting as this soup!
Simple wild rice soup
How can you go wrong with a soup recipe that has chicken broth, long grain and wild rice, chicken, carrots, almonds and half and half. What we loved most about this Wild Rice Soup (other than the flavor) is it’s simplicity. You pretty much throw things in the pot and let them cook and you’re done. So easy! How is wild rice different than white/brown rice? The biggest difference is that wild rice in not rice at all. It is actually a species of grass. It also has about 30% fewer calories than brown rice and 40% more protein so it’s a pretty healthy alternative.
TIPS AND TROUBLESHOOTING
How can I make this soup gluten free? Instead of adding flour in step one you could use a gluten free cornstarch. In a separate bowl add ¼ c cornstarch with ¼ c cold water. Mix until smooth. Melt butter in a saucepan stir in the cornstarch mix, then add chicken broth. Stir constantly while heating. Add remaining ingredients per recipe directions. What do I do If the soup is too thin/thick? If your soup is too thick just add a bit more chicken broth until you reach the desired consistency. To thicken, try any of the following options:
Add 1-2 tablespoons of half and half. Stir and allow the cream to thicken soup. Repeat as needed. Add more flour: in a separate bowl mix 1 tablespoon of flour with 1 cup of soup. Stir until flour is smoothly blended, then return to the soup. Repeat as needed. Add cornstarch: in a separate bowl add 1 tablespoon cornstarch with 1 tablespoon cold water. Mix until smooth, then slowly pour it into the soup, stirring constantly. Repeat as needed.
Storing & Freezing
Wild rice soup makes a delicious freezer meal. Allow soup to cool and pour into an airtight freezer safe container. Label and freeze for months. Thaw overnight in the fridge and reheat on the stove or in a crockpot. Here are a few freezing tips to keep in mind: Because the chicken and rice are already cooked, you will only need a few hours in the crock pot. Cook on high for 1.5 – 2.5 hours or low for 3-4 hours. Add the cream toward the end of the cook time. Pour slowly and stir. Allow the soup to cook for 15-20 more minutes. Serve!
Leave out the cream add it in once the soup has been thawed and reheated. Be sure the soup is not boiling and slowly pour in the cream stirring constantly. Undercook the vegetables. Cooked frozen vegetables tend to get a little soggy. Undercooked vegetables will stay more firm while frozen and will finish cooking as the soup is reheated. Store the soup in individual portion size containers.
How to store leftover soup:
Refrigerate: Cover and store in the fridge for 3-4 days. Freezer: Though you can freeze leftover soup the cream in it may separate and become a little grainy. Reheating the frozen soup very very slowly over low heat can help the cream incorporate back into the soup. You can also add a bit more fresh cream to help with the texture. To freeze allow the soup to cool and store it in freezer safe airtight containers. Freeze for 4-6 months. Thaw overnight in the fridge. Reheat Reheat leftovers in the microwave or on the stove top
What goes well with wild rice soup?
This recipe calls for carrots, but you can easily add other veggies such as cauliflower, butternut squash, bell peppers, mushrooms, celery, and/or parsnips. You can top your soup with oyster crackers or bacon bits. Serve with crusty bread and a side salad. Round off the meal with a delicious piece of pecan or pumpkin pie.
For more chicken soup recipes, check out:
Easy Chicken Tortilla Soup Lemon Chicken Orzo Soup Green Chile Chicken Enchilada Soup Chicken Noodle Soup Mexican Chicken And Corn Soup
