There’s a reason this Minnesota classic has stood the test of time—its rich, creamy broth and hearty wild rice create a comforting bowl that feels like home. I’ve refined this version to capture the authentic taste of the original while making it simple for home cooks.
The secret lies in slowly simmering the chicken to build deep flavor, then finishing with wild rice for its signature nutty texture. A touch of cream adds the velvety finish that makes this soup so satisfying.
Each spoonful delivers tender chicken, chewy wild rice, and a broth that’s both savory and slightly earthy. It’s the kind of dish that warms you from the inside out, perfect for chilly days.
Serve with crusty bread to soak up every last drop. This is comfort food at its finest.
Ingredients for Lunds Chicken Wild Rice Soup
Rich broth, tender chicken, and wild rice make this classic Minnesota bowl pure comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Wild Rice 🌾 | 1 cup | Uncooked, for nutty texture |
| Butter 🧈 | 4 tbsp | Unsalted for control |
| All-Purpose Flour 🌾 | ¼ cup | For thickening the soup |
| Yellow Onion 🧅 | 1 whole | Medium, diced finely |
| Carrots 🥕 | 2 whole | Medium, peeled and diced |
| Celery Stalks 🌿 | 2 whole | Diced for aroma |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Chicken Broth 🍲 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | For creamy finish |
| Dried Thyme 🍃 | 1 tsp | For earthy warmth |
| Dried Rosemary 🍃 | 1 tsp | Crushed for fragrance |
| Bay Leaf 🍃 | 1 whole | For subtle depth |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The chicken needs to be fresh—Lunds & Byerlys has great quality if you’re local (or any trusted butcher). Wild rice is a must here, and Minnesota-grown is ideal—look for it at Whole Foods or specialty stores. Don’t skip the cream; it gives that signature velvety finish. I usually grab mine from Cub Foods when I’m stocking up for the week.
No wild rice? Brown rice works in a pinch but the texture won’t be the same. Out of heavy cream? Half-and-half or whole milk gets you close (just less rich). The herbs are flexible—fresh thyme or rosemary at triple the amount if you’ve got them. And if you’re short on time, rotisserie chicken shreds in perfectly.
This soup tastes even better the next day—store in the fridge for up to 4 days. Freezes beautifully for 3 months. Just thaw and reheat gently to keep the rice from getting mushy.
Why You’ll Love This Recipe
- One Pot Wonder: I love that this comes together in a single Dutch oven—brown the chicken, sauté the onion in butter, and let the wild rice simmer away.
- Rich Comfort: The roux from butter and flour thickens it just right, and the wild rice adds that nutty depth I crave on chilly evenings.
- Meal Prep Hero: Honestly, it reheats like a dream—tastes even better the next day, and I’ve packed it for lunches all week.
- Budget Stretcher: A pound of chicken breast and a cup of wild rice feed my family for two nights, with leftovers that disappear fast.
Step-by-Step Instructions for Chicken Wild Rice Soup
Here’s the method that delivers that authentic Minnesota flavor in every comforting spoonful.
Step 1: Cook the Wild Rice
Rinse the 1 cup Wild Rice under cold water to remove any debris. In a medium pot, combine the rice with 2 cups of the 6 cups Chicken Broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until the rice is tender and the grains have burst open.
The rice will absorb most of the liquid and develop its characteristic nutty flavor. If it looks dry before it’s done, add another ¼ cup of broth. Once cooked, set aside—the rice will finish softening in the soup later.
Step 2: Sauté the Vegetables and Chicken
While the rice cooks, melt 4 tbsp Butter in a large pot over medium heat. Add the diced 1 whole Yellow Onion, 2 whole Carrots, and 2 whole Celery Stalks. Cook for 5-7 minutes until the vegetables soften and the onion becomes translucent.
Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. Add the bite-sized 1.5 lb Chicken Breast pieces and cook for 3-4 minutes just until the outside turns white—it will finish cooking in the broth.
Step 3: Build the Soup Base
Sprinkle the 0.25 cup All-Purpose Flour over the chicken and vegetables, stirring constantly for 1-2 minutes to cook off the raw flour taste. This creates a light roux that will thicken the soup beautifully.
Slowly pour in the remaining 4 cups Chicken Broth, whisking continuously 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 simmer and cook for 10 minutes until the chicken is fully cooked through.
Step 4: Finish with Cream and Wild Rice
Stir in the cooked wild rice and 1 cup Heavy Cream. Simmer for another 5-7 minutes until the soup thickens slightly and all the flavors meld together. The cream should create a velvety texture without curdling.
Taste and adjust seasoning if needed—remember that the saltiness can intensify as the soup sits. Remove the bay leaf before serving. The soup is ready when it coats the back of a spoon lightly and has a rich, creamy consistency.
Pro Tips For Making Lunds Chicken Wild Rice Soup
- Precook the Wild Rice: Wild rice can take 45-60 minutes to cook, so start it first—even before the chicken. I learned this the hard way after serving undercooked grains in my first three batches.
- Shred Chicken While Hot: Toss the cooked chicken breast into a bowl and shred it immediately with two forks. It’s easier when warm, and the strands soak up more broth flavor.
- Sweat the Onions Low: Cook the yellow onions in butter over medium-low heat until soft and translucent—about 8-10 minutes. High heat browns them too fast and skips the sweetness you want in this soup.
- Use a Roux Slurry: Mix the flour and butter into a paste before adding liquid to avoid lumps. Sounds weird, but it works: this guarantees a silky, thickened broth every time.
Dietary Considerations for This Dish
Gluten-Free Option
Swap the 0.25 cup All-Purpose Flour for gluten-free all-purpose flour like King Arthur’s blend. The roux will work just as well, and no one will notice the difference. I’ve tested this with great results for friends avoiding gluten. 💪
Dairy-Free Version
Replace the 1 cup Heavy Cream with full-fat coconut milk for a rich, creamy texture without dairy. The coconut adds a subtle sweetness that pairs well with the wild rice and herbs.
For a lighter option, use unsweetened almond milk, but add 1 tbsp cornstarch dissolved in 2 tbsp cold water to help thicken the soup.
Lower-Carb Adaptation
Reduce the wild rice to ½ cup and add 1 cup diced cauliflower for extra bulk without the carbs. The cauliflower soaks up the creamy broth beautifully and blends right in.
Vegetarian Twist
Skip the chicken and use 1.5 cups diced mushrooms and 1 can white beans for protein. Sauté the mushrooms with the vegetables to build deep umami flavor. The beans add heartiness.
Lactose-Intolerant Fix
Use lactose-free heavy cream or half-and-half to keep the creamy texture without the discomfort. Brands like Organic Valley work perfectly and taste identical to regular cream. 🥛
Nutrition Facts
Frequently Asked Questions
Can I use brown rice instead of wild rice?
Brown rice works in a pinch but lacks the signature nutty flavor. Cook it separately for 30-40 minutes before adding to the soup. The texture will be different but still hearty.
How do I prevent the cream from curdling?
Temper the cream by adding a ladle of hot broth to it first, then stir into the soup. Keep heat at medium-low and avoid boiling after adding. This ensures a smooth, velvety texture.
Can I make this soup in a slow cooker?
Yes! Sauté veggies first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add cream and rice at the end.
Why is my soup too thin?
Simmer uncovered for 10-15 minutes to reduce. Or mix 1 tbsp cornstarch with 2 tbsp cold water, stir in, and cook for 2-3 minutes. This thickens it perfectly.
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