Wild Rice Soup: Amazing Creamy Comfort Recipe

Scale

1 cup uncooked wild rice

1 tablespoon olive oil or butter

1 onion, finely chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

6 cups vegetable or chicken broth

1 teaspoon thyme

1 teaspoon salt

½ teaspoon black pepper

1 cup milk or cream

1 cup shredded cooked chicken (optional)

2 tablespoons flour or gluten-free thickener

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1. Heat olive oil or butter in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté for 5–7 minutes until softened.

2. Add the wild rice, thyme, salt, and pepper. Stir to coat the rice with flavor.

3. Pour in the broth and bring to a gentle boil. Reduce heat, cover, and simmer for 45–50 minutes or until rice is tender.

4. In a small bowl, whisk flour with some milk until smooth. Stir it into the pot and simmer for another 10 minutes to thicken.

5. Stir in remaining milk or cream and cooked chicken if using. Taste and adjust seasoning before serving.

For a dairy-free option, use coconut milk or almond milk instead of cream.

Add mushrooms, spinach, or kale for extra texture and nutrition.

Wild rice soup freezes well—cool completely before storing for up to 3 months.