Chicken Wild Rice Soup

Updated: May 18, 2021

Chicken, Rice, Wild rice soup, chicken wild rice soup, spoon, bowl, croissant

This week I present one of the best chicken wild rice recipes you'll ever try. It's a Minnesota classic, rich with cream, rice, chicken, and vegetables, and is comfort food on a cold or rainy day.

And the best part is? You could be eating this soup in less than an hour. It only takes 15 or so minutes of active time, and the rest is sitting back and smelling the fantastic soup cooking on your stove.

But wait, there's more… remember our chicken stock from last week? You can use it in this very soup!

chicken stock, carrots, herbs, fresh, leek, onion, home made, chef, cooking, from scratch

But why is this soup better than the hundreds of other recipes you could find or mixes you could buy at a store? The secret is the fresh bouquet garni. A bouquet garni is a collection of herbs used to flavor stocks and soups; you could also say they are aromatics. While other recipes may call for dried herbs, I forbid you from using this abomination, or maybe tell you to throw in a sprig of thyme or rosemary; I've created a collection of herbs that will make your mouth water.

Using dried herbs versus fresh herbs is not even comparable. You'll get a rich, more robust flavor profile from fresh herbs. Your dish will smell and taste as though you freshly picked the ingredients from your garden. You'll taste the aromatics within your dish! If you ever want to elevate your cooking, use FRESH herbs.

But enough about my propaganda on fresh herbs, let's jump right into this recipe! Even the pickiest of eaters will enjoy it, and it is highly versatile in cooking for a large family or just yourself. Keep in mind, if your cooking for yourself, you can freeze this soup; look in the chef's notes to find out how!


Chef Olson

“The Flying Chef”

from scratch recipe, cooking, home, Garni,

Did you make this recipe? Take a picture and tag on instagram at the_wooden_spoon_chefs

Chefs Notes:

- Be very careful not to overcook the soup. In doing so, your soup will become too thick and become more of a hotdish.

- It is crucial that only the freshest of herbs are used. Anything less and the flavor and quality of this soup will be changed.

- To freeze this soup, place in a container, and freeze. To reheat, slowly thaw the soup in your fridge and warm over the stove. If the soup begins to separate, place in a sauce pan over low to medium heat and whisk until the soup comes together.

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