Creamy Wild Rice Soup

Creamy Wild Rice Soup is the ultimate comfort food that brings together wholesome ingredients and a rich, creamy texture. With tender vegetables and the nice flavor of wild rice, this soup is both tasty and nutritious.

Perfect for cozy evenings or meal prepping, it’s easy to make a large batch to enjoy throughout the week or freeze for later. Whether you’re looking for a vegetarian option or want to add some protein like chicken or turkey, this versatile dish is a flavorful way to warm up and nourish your body.

Ingredients

• 2 tablespoons butter
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced onions
• 1 cup diced bell peppers
• 4 cloves garlic, minced
• 1/4 cup whole wheat flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups water
• 4 cups chicken broth
• 2 cups pre-cooked wild rice
• 1 can (13.5 oz) coconut milk

How To Make Creamy Wild Rice Soup

1. In a large pot, melt the butter over medium heat.
2. Add the celery, carrots, onions, and bell peppers; sauté until softened (about 5-7 minutes).
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Sprinkle whole wheat flour over the vegetables and stir well to coat.
5. Gradually pour in the water and chicken broth, stirring continuously to avoid lumps.
6. Add salt and black pepper; bring the mixture to a gentle simmer.
7. Once simmering, add the pre-cooked wild rice and stir to combine.
8. Pour in the coconut milk, stir, and cook for another 5-10 minutes until heated through.
9. Taste and adjust seasoning as needed; serve warm.

How To Store

Creamy Wild Rice Soup can be kept fresh in the refrigerator for 3-5 days if stored in an airtight container. When you’re ready to enjoy it again, simply reheat it on the stove or in the microwave.

To prepare it for freezing, allow it to cool fully to avoid freezer burn. Once transferred to a freezer-safe container, it will stay good for up to 6 months.

For the best texture and flavor, defrost the soup gradually. Place it in the fridge for about 24 hours to thaw, and then warm it up on the stovetop.

Top Tips

Pre-cook the Wild Rice: Ensure the wild rice is fully cooked before adding it to the soup to save time and ensure it’s perfectly tender.

Use a Thickener: For a creamy consistency, whole wheat flour is a great option, but you can also use white flour or even cornstarch for a gluten-free version.

Customize the Creaminess: Depending on your preference, you can adjust the creaminess by using anything from skim milk to heavy cream. Non-dairy options like almond or soy milk also work well.

Fresh Vegetables are Key: The fresher the veggies, the better the flavor. Don’t skip on sautéing them properly to bring out their sweetness and depth.

Add Protein: If you want a heartier meal, stir in cooked chicken or turkey for a protein boost without sacrificing the soup’s comforting nature.

Make it in Bulk: This soup freezes well, so consider making a larger batch and storing it in freezer-safe containers for up to six months. Thaw overnight in the fridge for best results.

Season Gradually: Start with less salt and adjust as you go. Flavors develop as the soup simmers, so taste and season accordingly.

Garnish for Extra Flavor: Fresh herbs, a sprinkle of cheese, or a dash of paprika can take your soup to the next level just before serving.