Lunds and Byerlys Chicken Wild Rice Soup Recipe: Creamy Minnesota Tradition

This Minnesota classic brings the comforting richness of a traditional deli favorite to your kitchen. The blend of tender chicken, nutty wild rice, and fresh vegetables creates a hearty bowl that’s both satisfying and creamy.

What sets this version apart is the balance of textures—silky broth, chewy rice, and soft chicken. A touch of herbs and a splash of cream transform simple ingredients into a soup that tastes like home.

Perfect for chilly evenings or whenever you crave a taste of the North Star State. The flavors deepen as it simmers, making it even better the next day.

Ready in under an hour with minimal effort, this soup delivers restaurant-quality warmth in every spoonful.

Ingredients for Lunds and Byerlys Chicken Wild Rice Soup

Pantry staples and fresh veggies make this Minnesota-inspired soup a cozy, creamy delight.

The wild rice is key here—Lunds & Byerlys carries great Minnesota-grown options, but any long-grain wild rice blend works. For the chicken, boneless thighs stay juicier than breasts, but both are fine. I grab my broth from Trader Joe’s (their organic is solid), though homemade is even better. Fresh herbs are nice, but dried work just as well for this hearty soup.

No wild rice? Brown rice plus a handful of mushrooms mimics the nuttiness (add mushrooms with the veggies). Out of heavy cream? Whole milk with a splash of half-and-half gets close. Vegetarian? Swap chicken for extra mushrooms or chickpeas. The flour can be gluten-free if needed—just whisk it in the same way. Don’t skip the butter though (it’s the flavor base).

This soup tastes even better the next day. Keeps in the fridge for 4-5 days, freezes for 3 months. Reheat gently to keep the cream from separating. I always make a double batch—leftovers disappear fast.

Step-by-Step Instructions for Chicken Wild Rice Soup

This method builds layers of flavor while keeping the process simple and approachable.

Step 1: Sauté the Vegetables and Cook the Wild Rice

In a large pot, melt the 0.5 cup butter over medium heat. Add the diced yellow onion, carrots, and celery stalks. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Stir in the 1 cup wild rice and minced 3 cloves garlic cloves, cooking for 1 minute until fragrant. This toasty base sets the stage for the soup’s rich, earthy flavor. Don’t let the garlic burn—it should just release its aroma.

Step 2: Build the Soup Base with Broth and Seasonings

Sprinkle the 0.33 cup all-purpose flour over the vegetable mixture and stir for 1-2 minutes to cook off the raw flour taste. This creates a smooth roux that will thicken the soup beautifully.

Gradually pour in the 6 cups chicken broth, stirring constantly to prevent lumps. Add the 1 tsp dried thyme, 1 tsp dried rosemary, 1 whole bay leaf, 1 tsp salt, and 0.5 tsp black pepper. Bring to a boil, then reduce heat to low.

Step 3: Simmer and Add the Chicken

Cover and let the soup simmer for 45 minutes, stirring occasionally, until the wild rice is tender. Wild rice takes longer to cook than white rice, so be patient—you’ll know it’s done when the grains are soft with a slight chew.

Add the 1.5 lb boneless skinless chicken breasts (diced into bite-sized pieces) to the pot. Cook for an additional 15-20 minutes until the chicken is no longer pink and reaches an internal temperature of 165°F. The chicken will finish cooking in the hot broth and absorb all the flavors.

Step 4: Finish with Heavy Cream for Creaminess

Stir in the 1 cup heavy cream and cook for 5 minutes to heat through. Taste and adjust the salt and black pepper if needed. The cream adds a velvety richness that balances the hearty wild rice and tender chicken.

Remove the bay leaf before serving. The soup should be thick and creamy, with the wild rice slightly puffed and the chicken perfectly tender. Let it sit for 5 minutes off the heat to meld the flavors before ladling into bowls.

Essential Equipment for This Recipe

Large Heavy Pot

I always reach for my 5-6 quart Dutch oven for this soup. The heavy base prevents scorching during the long simmer. Le Creuset or Lodge enameled cast iron are my go-to brands. A wide surface area helps the wild rice cook evenly.

Wooden Spoon

A sturdy wooden spoon is essential for stirring the roux and scraping the bottom without damaging your pot. I prefer a long-handled version to avoid steam burns. It also won’t scratch your enameled surface like metal might.

Sharp Chef’s Knife

With all the dicing required, a 8-inch chef’s knife makes prep efficient. I use my Wüsthof for the chicken, carrots, and celery. Keep it sharp—dull knives slip and make uneven cuts. A good knife makes this recipe fly by.

Cutting Board

A large wood or plastic cutting board gives you space to prep all the vegetables at once. I like OXO’s utility board for its non-slip edges. Having everything chopped before you start cooking keeps the process smooth. 💡

Ladle and Soup Bowls

For serving, a stainless steel ladle with a 1-cup capacity portions perfectly. I serve mine in deep stoneware bowls that retain heat. The right tools make this hearty soup feel extra special at the table.

Measuring Cups

Accurate measurements matter here, especially for the wild rice and broth. I use Pyrex glass measuring cups for liquids and dry ingredients. The 1 cup and ½ cup marks get constant use in this recipe.

Frequently Asked Questions