• campbirchwood

Creamy Chicken Wild Rice Soup

Updated: May 14, 2019


Creamy Chicken Wild Rice Soup

Two truly “Minnesotan” foods are wild rice and walleye. (Walleye is great - it is a white flaky fish that can be served all kinds of ways – but it usually comes crusted in bread crumbs or almonds. You see it on a lot of menus in Minnesota and for good reason! Make sure you try it if you get the chance).

Minnesota wild rice is a special treat as well. It grows in shallow lakes and streams. Native Americans, like the Ojibwa in our area, consider wild rice to be a sacred component of their culture. With very simple equipment, it is harvested by bending the tall grasses over a canoe and shaking “berries” off by hand. It is a lot of work so real Minnesota wild rice is a special treat.

“Real” wild rice takes quite a while to cook properly. It is worth it - but to make this recipe do-able for camp - we use a quick cooking rice that you can find anywhere.

Summer isn’t the best time for hot soup, so we only serve this once every few weeks with homemade bread.

Since we are having this dreadfully long winter it seemed like a good idea to share this favorite with you all!

4 cups chicken broth

2 cups water

2 cooked, boneless chicken breast halves, shredded (shredded rotisserie chicken is great)

1 (4.5 oz) package quick cooking long grain and wild rice with seasoning packet

½ teaspoon salt

½ teaspoon black pepper

¾ all-purpose flour

½ cup butter

2 cups heavy cream


  1. In a large pot over medium heat, combine broth, water, and chicken.Bring to a boil, then stir in rice.(Set the seasoning packet aside). Cover and remove from the heat.

  2. In a small bowl, combine salt, pepper and flour.

  1. In a medium saucepan over medium heat, melt your butter.Stir in the contents of the rice seasoning packet until the mixture is “bubbly”.

This next part works great if you have a helper – one of you can stir and the other can pour the stuff in J

  1. Reduce your heat to low.Stir in your flour mixture by tablespoons, to form a “roux”.(like a thick buttery sauce kind of like a gravy).

  2. Whisk in the cream, a little at a time, until smooth.

  3. Cook until this has thickened, about 5 minutes.

  4. Stir cream mixture into the broth and rice.

  5. Cook over medium heat until heated through – approx. 10-15 minutes.

  6. Keep on low until ready to serve.



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