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Creamy Wild Rice Soup Recipe Easy Homemade Comfort in 30 Minutes

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A quick and easy creamy wild rice soup with tender chicken, savory herbs, and a velvety texture from blended cottage cheese. Perfect for cozy nights and family gatherings.

Ingredients

Scale
  • 1 cup wild rice blend (about 185g)
  • 6 cups chicken broth (1.4 liters)
  • 2 cups cooked shredded chicken (about 280g)
  • 3 tablespoons unsalted butter (45g), softened
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour (24g)
  • 1 cup small-curd cottage cheese (about 225g), blended until smooth
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Rinse 1 cup (185g) of wild rice blend under cold water. In a medium saucepan, combine rice with 3 cups (710ml) of chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 35-40 minutes until tender but still chewy. Drain any excess liquid and set aside.
  2. While the rice cooks, chop 1 medium yellow onion, 2 diced carrots, and 2 diced celery stalks. Mince 3 garlic cloves.
  3. In a large pot or Dutch oven, melt 3 tablespoons (45g) of unsalted butter over medium heat. Add chopped onion, carrots, and celery. Cook, stirring frequently, for about 5-7 minutes or until veggies soften and onions turn translucent. Add garlic and cook for another minute until fragrant, but don’t let it brown.
  4. Sprinkle 3 tablespoons (24g) of all-purpose flour over the softened vegetables. Stir continuously for 2-3 minutes to cook out the raw flour taste and create a thick paste.
  5. Gradually whisk in the remaining 3 cups (710ml) of chicken broth, making sure no lumps form. Add the cooked wild rice and shredded 2 cups (280g) of cooked chicken. Stir in 1 teaspoon fresh thyme (or ½ teaspoon dried). Bring the soup to a gentle simmer and cook for 10 minutes to marry flavors and thicken slightly. Season lightly with salt and pepper.
  6. While soup simmers, blend 1 cup (225g) of small-curd cottage cheese until smooth using a blender or food processor.
  7. Slowly stir the blended cottage cheese into the pot. Heat through gently for 2-3 more minutes, but don’t let it boil or the cheese may curdle. Adjust seasoning with salt and black pepper to taste.
  8. Ladle the creamy wild rice soup into bowls and garnish with fresh parsley if desired. Serve hot.

Notes

Do not rush cooking the wild rice to ensure perfect chewy texture. Stir roux continuously to avoid lumps and burning. Blend cottage cheese until silky smooth and add off the boil to prevent curdling. Adjust seasoning throughout cooking. For dairy-free version, substitute cottage cheese with plain coconut yogurt or cashew cream. For gluten-free, use gluten-free flour or cornstarch slurry instead of all-purpose flour.

Nutrition

Keywords: creamy wild rice soup, wild rice soup, chicken soup, comfort food, easy soup recipe, homemade soup, healthy soup

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