Entree: United States – Upper Midwest (Minnesota) – Minnesota Wild Rice Soup

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr

Total 1 hr 35 min

Ingredients

- 1 cup (185 g) uncooked wild rice
- 3 cups (720 ml) water (for cooking rice)
- 1 lb (454 g) boneless skinless chicken breasts, about 2 medium, cooked and shredded
- 4 cups (960 ml) low-sodium chicken stock, divided
- 3 tbsp (42 g) unsalted butter
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced (about 1 cup / 120 g)
- 2 celery stalks, diced (about 1 cup / 100 g)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1 bay leaf
- 1 tsp (1 g) dried thyme (or 1 tbsp fresh thyme leaves)
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) chopped fresh parsley (for garnish)

Instructions

Short Description:
A creamy, hearty Upper Midwest soup featuring Minnesota-grown wild rice, tender shredded chicken, and a mirepoix of vegetables finished with cream and fresh parsley. This comforting main-course soup stands alone as a complete meal.

Regional Notes:
This Minnesota version highlights indigenous wild rice cooked separately for proper texture and uses shredded chicken and a creamy roux-based broth common in Upper Midwest home kitchens. Compared with generic wild rice soups, the Minnesota variation leans on locally harvested wild rice, mushrooms, and a richer cream finish.

1. Rinse the wild rice under cold water, then combine with 3 cups (720 ml) water and a pinch of salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook 40–50 minutes until the grains split and are tender. Drain any excess liquid and set rice aside.
2. Place the chicken breasts in a small pot with 2 cups (480 ml) of the chicken stock and the bay leaf. Bring just to a simmer, cover, and poach 12–15 minutes until an instant-read thermometer reads 165°F (74°C). Remove chicken, shred with two forks, reserve the poaching liquid, and discard the bay leaf.
3. In a large heavy pot or Dutch oven over medium heat, melt the butter. Add the chopped onion, carrots, and celery and cook, stirring occasionally, until softened, about 6–8 minutes.
4. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 5 minutes. Stir in the minced garlic and cook 30 seconds more.
5. Sprinkle the flour over the vegetables and cook, stirring constantly, 1–2 minutes to remove the raw flour taste.
6. Gradually whisk in the remaining 2 cups (480 ml) chicken stock plus the reserved chicken poaching liquid (if any), then whisk in the milk and heavy cream until smooth. Scrape up any browned bits from the bottom of the pot.
7. Add the cooked wild rice, shredded chicken, dried thyme, salt, and pepper. Bring to a gentle simmer and cook uncovered 10–12 minutes to meld flavors and thicken; stir occasionally. If the soup becomes too thick, thin with up to 1 cup (240 ml) additional stock or water.
8. Stir in the lemon juice and adjust seasoning with salt and pepper to taste. Remove from heat.
9. Ladle into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or a simple green salad for a complete meal.