Campbell’s Wild Rice Soup Recipe: Creamy Broth With Earthy Grains

This wild rice soup delivers a creamy broth with hearty grains that warm you from the inside out. The earthy wild rice pairs perfectly with tender vegetables in a rich, velvety base.

I’ve refined this recipe to balance simplicity and depth of flavor, ensuring a comforting bowl every time. The texture is smooth yet substantial, with each bite offering satisfying chew.

Ingredients for Campbell’s Wild Rice Soup

Pantry staples plus a few fresh additions create this hearty bowl of comfort.

The wild rice is the star here. Lundberg or Minnesota-grown brands have the best texture. Look for long, dark grains—avoid those quick-cook blends. The broth matters too: Swanson or College Inn are reliable for low-sodium options. Butter should be unsalted so you control the seasoning. I grab mine in bulk at Costco when it’s on sale.

No wild rice? Brown rice plus mushrooms get you close on texture and earthiness. Short on cream? Whole milk plus a splash of half-and-half works. Vegetarian? Swap chicken broth for vegetable broth and use tofu instead of chicken. The celery can be skipped if you’re not a fan, but it adds that classic soup flavor. The parsley garnish? Dried parsley flakes at half the amount if fresh isn’t handy.

Leftovers taste even better the next day. Keeps 4-5 days in the fridge, freezes for 3 months. Reheat gently—don’t boil, or the rice gets mushy. I always make a double batch (just double the rice and broth) for meal prep.

Step-by-Step Instructions for Creamy Wild Rice Soup

Here’s the method I always use—simple steps, big flavor, creamy every time.

Step 1: Sauté the Aromatic Base

Melt the 0.5 cup Butter in a large Dutch oven or heavy pot over medium heat. Once foaming subsides, add the diced Yellow Onion, diced Carrots, and diced Celery Stalks. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

You’ll notice the carrots start to develop a slight golden edge—that’s your cue they’re ready. Don’t rush this step; the sweetness from properly cooked vegetables builds the foundation of flavor for the entire soup. Season lightly with a pinch of the 1 tsp Salt and 0.5 tsp Black Pepper as they cook.

Step 2: Toast the Flour and Add Liquids

Sprinkle the 0.5 cup All-Purpose Flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste. The mixture will look like a thick paste—this creates a roux that will thicken the soup beautifully.

Gradually whisk in the 6 cups Chicken Broth, a little at a time, to prevent lumps. Add the 0.5 tsp Dried Thyme and 1 whole Bay Leaf as you pour. Bring to a gentle boil, then reduce heat to maintain a steady simmer. This slow addition ensures a smooth, velvety broth without any flour clumps.

Step 3: Cook the Rice and Shredded Chicken

Stir in the 1 cup Wild Rice and return to a simmer. Cover and cook for 40-45 minutes, stirring occasionally, until the rice is tender but still has a slight chew. Wild rice takes longer than white rice, so don’t be tempted to rush it.

Once the rice is nearly done, fold in the 2 cups Cooked Chicken Breast. I use shredded chicken for a rustic texture, but diced works just as well. Simmer for another 5 minutes to heat the chicken through and let the flavors meld together completely.

Step 4: Finish with Cream and Garnish

Reduce the heat to low and stir in the 1 cup Heavy Cream. Let the soup warm through for 2-3 minutes—just enough to take the chill off the cream without boiling it. Boiling can cause the cream to separate, so keep the heat gentle.

Remove the Bay Leaf and discard it. Taste and adjust seasoning with more of the 1 tsp Salt and 0.5 tsp Black Pepper if needed. Ladle into bowls and garnish each serving with a sprinkle of the 0.25 cup Fresh Parsley. The parsley adds a bright, fresh note that cuts through the richness of the creamy broth.

Creative Variations of These Flavors

Mushroom Delight

Swap 1 cup wild rice for ½ cup wild rice and ½ cup brown rice, then add 8 oz sliced cremini mushrooms when sautéing the vegetables. The mushrooms add a meaty texture and deep umami flavor that complements the creamy broth beautifully. 🌱

Creamy Seafood Twist

Replace the chicken with 1 lb cooked shrimp and ½ lb bay scallops. Add them during the last 5 minutes of cooking to prevent overcooking. The seafood soaks up the rich broth while keeping its delicate texture.

Vegetarian Harvest

Use vegetable broth instead of chicken broth and add 1 cup diced butternut squash with the carrots. For protein, stir in 1 can white beans when adding the rice. The squash adds sweetness while the beans keep it hearty.

Spicy Cajun Kick

Stir in 1 tbsp Cajun seasoning with the flour and add ½ cup diced andouille sausage when adding the chicken. A pinch of cayenne pepper right before serving gives it a nice warmth. This variation brings bold, smoky flavors to the classic recipe. 🔥

Herb Garden Fresh

Boost the freshness by adding 1 tbsp fresh rosemary and 1 tbsp fresh sage with the thyme. Finish with a squeeze of lemon juice just before serving. The bright herbs and citrus lift the creamy richness.

Slow Cooker Style

Combine all ingredients except cream in a slow cooker and cook on low for 6-7 hours. Stir in the cream during the last 30 minutes. This hands-off method lets the flavors develop deeply while keeping the rice perfectly tender.

Frequently Asked Questions