Cozy Autumn Minnesota Wild Rice Soup

5 from 2 votes

This warming autumn soup is full of nutritious ingredients to make a quick & delicious weeknight meal.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 479kcal

Cost: $10

Melt the butter in a soup pot on medium heat. Add your minced onion to the butter and cook until soft, about 1-2 minutes.
5 tablespoon butter, 1/2 small onion
Make a roux: add 1/2 cup all purpose flour to the pot and stir until all the flour is absorbed into the butter. Cook roux for one minute.
1/2 cup all purpose flour
Add your chicken broth to the pot and whisk to combine. Bring to a simmer, whisking often to prevent burning.
4 cups chicken broth
Add your wild rice, chicken, ham, carrot, and slivered almonds to the pot and stir to combine. Simmer for a couple of minutes to allow all ingredients to warm thoroughly.
2 cups wild rice, 1 cup diced ham, 1 medium whole carrot, 2 tablespoon sliced almonds, 2 cups cooked chicken breast or thighs
Add your half & half and stir.
1 cup half & half
Taste and add salt as desired. I usually add 1/2 to 1 tsp.
salt to taste

Use pre-cooked meat to throw this soup together quickly. Rotisserie chicken is my favorite for this soup! It's tender and moist.
Pre-cook the wild rice, or use canned wild rice. Wild rice takes a long time to cook, so here is how I like to cook it in the Instant Pot: add 16 ounces of dry wild rice & 5 cups of water to your Instant Pot. Cook on high pressure for 30 minutes and allow to naturally release. This will make a lot--portion it into freezer bags by each 2 cup service so that you have rice ready to go all season!
Depending on the sodium content in your chicken broth and ham, you may not need too much added salt. Taste first, then add salt 1/2 teaspoon at a time until the saltiness is to your liking.