Wild Rice Soup

This is my husbands favorite soup. I serve it with a green salad and a warm loaf of french bread.

  • Author: Kim Nicholson



3 slices bacon, low sodium (I have used pancetta too)

1 cup of rotisserie chicken, shredded ( I have used leftover smoked chicken as well)

1 1/4 cup carrot

1 1/4 cup celery

1 tbsp garlic

1 8 ounce can of sliced mushrooms

1 1/3 tbsp thyme, fresh or dried

1 cup yellow onion

10 cups chicken stock, low sodium

1 cup wild rice, dry

1/8 cup all-purpose flour

1 1/2 tsp black pepper, freshly ground

1 1/2 tsp salt

6 tbsp butter, unsalted

1 cup heavy cream ( I have used milk but it will be lighter)


Melt 4 tablespoons of butter over medium heat in a soup pot. Add the onion, celery, garlic, and carrot and stir until well mixed. Cook for 6 minutes, stirring occasionally.
Add spices and canned mushrooms keep stirring.
Reduce the heat to medium-low and sprinkle the flour on the vegetables. Use a wooden spoon to mix the flour, then cook the flour for 3 minutes. This will help thicken the soup.

Add the wild rice, and keep stirring for a minute to toast it.
Slowly pour in the chicken stock, stirring constantly to prevent lumps. Stir in the crumbled bacon, and the chicken, then cover and bring to a boil. Turn the heat down to medium-low and simmer for 30 minutes to cook the wild rice.
During the last 5 minutes of cooking, taste it. If desired, add ¼ teaspoon salt and black pepper and 1 ½ teaspoons more of thyme leaves.
Pour in the heavy cream. Stir until it is well incorporated.


Nutrition Facts

Serves 8
Amount Per Serving
Calories 381
% Daily Value*
Total Fat 20g 26%
Cholesterol 65.7mg 22%
Sodium 947.5mg 41%
Total Carbohydrate 33.6g 12%
Sugars 8.3g
Protein 17.6g 35%
  • Vitamin A35%
  • Vitamin C7%

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