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Wild Rice Soup

Wild Rice Soup

A few weeks ago I had a store-bought soup with rice in it. Imagine that! I’d never had a soup that had rice as an ingredient. So I started to think of ways to put rice into soup.

I love wild rice. Yes, I know it’s not technically a rice (it’s actually a grain) yet I didn’t let that stop me from putting it in soup. After all, barley, another grain, is often a soup ingredient, too!

There is some “real” rice–brown rice–in the soup as well. But in thinking about a name, I figured “wild rice soup” sounded better than “brown rice soup.”

This soup is definitely hearty! The pecans add great texture and a nutty flavor to the creamy soup base. And of course, wild rice takes center stage!

So make up a pot of wild rice soup! Since cooking is always better when accompanied with music (that’s my thought anyway), a good meal needs a good pairing of music to go with it. What goes well with wild rice soup?

As I thought upon a “wild” jazz song, I immediately remembered “Bewitched” as sung by Frank Sinatra. Take a listen and find out what “wild” lyrics I’m talking about!

Wild Rice Soup


  • 3 ½ cups water
  • 3 chicken bouillon cubes
  • ½ cup wild rice (not quick cooking)
  • ½ cup brown rice (not quick cooking)
  • 7 tablespoons butter, divided
  • ¼ cup onion, chopped
  • ¼ cup carrots, shredded
  • ¼ cup red pepper, diced
  • 1 cup cooked ham, cubed
  • 3 tablespoons all-purpose flour
  • 2 ½ cups half-and-half cream
  • 1 cup cooked chicken breast, shredded
  • 1 cup frozen petite peas
  • 1 cup toasted pecans, chopped


  1. In a large sauce pan, bring water to a boil then turn heat down to low. Add bouillon, wild rice, brown rice and 2 tablespoons butter. Cover. Simmer for 40 minutes or until tender.
  2. Add onion, carrots, red pepper, and ham. Simmer uncovered for 5 minutes. Remove from heat and set aside.
  3. In a different large sauce pan, melt remaining 5 tablespoons of butter and stir in flour letting it bubble to take away the uncooked flavor of the flour.
  4. Add half-and-half cream. Stir with a whisk over low heat as the roux forms.
  5. Add chicken breast meat and peas. Simmer for 3 minutes.
  6. Add rice mixture to the creamy chicken mixture so that all ingredients are combined in one large pan.
  7. Gently stir.
  8. Add pecans. Simmer for 10 minutes to blend flavors and to slightly thicken the soup.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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