{
  "attribution": {
    "author": "Flavor Folio",
    "publisher": "Flavor Folio"
  },
  "canonicalURL": "https://flavorfolio.app/recipes/creamy-chicken-wild-rice-soup-minnesota-style",
  "format": "flavorfolio.recipe",
  "image": {
    "alt": "Bowl of creamy chicken and wild rice soup with carrots, celery and mushrooms, served with saltine crackers",
    "credit": "Photo: Haydn Blackey, \"Chicken and wild rice soup, Famous Dave's Bozeman, Montana\", via Wikimedia Commons, CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/)",
    "height": 1110,
    "kind": "photograph",
    "smallWidth": 600,
    "url": "https://flavorfolio.app/media/8724c1b1-95a1-47b6-98fc-486d31517ac4/1536.jpg",
    "width": 1280
  },
  "publishedAt": "2026-11-02T00:00:00Z",
  "recipe": {
    "categories": [
      "Soups",
      "Dinner"
    ],
    "cookMinutes": 75,
    "cuisine": "American",
    "difficulty": "easy",
    "ingredients": [
      {
        "item": "unsalted butter",
        "quantity": "4",
        "unit": "tbsp"
      },
      {
        "item": "yellow onion",
        "note": "medium, diced",
        "quantity": "1"
      },
      {
        "item": "carrots",
        "note": "peeled and diced",
        "quantity": "2"
      },
      {
        "item": "celery ribs",
        "note": "diced",
        "quantity": "2"
      },
      {
        "item": "cremini mushrooms",
        "note": "sliced",
        "quantity": "8",
        "unit": "oz"
      },
      {
        "item": "garlic",
        "note": "minced",
        "quantity": "3",
        "unit": "cloves"
      },
      {
        "item": "dried thyme",
        "quantity": "1",
        "unit": "tsp"
      },
      {
        "item": "all-purpose flour",
        "quantity": "1/3",
        "unit": "cup"
      },
      {
        "item": "low-sodium chicken broth",
        "quantity": "6",
        "unit": "cups"
      },
      {
        "item": "wild rice",
        "note": "uncooked, rinsed (not a quick-cook blend)",
        "quantity": "1",
        "unit": "cup"
      },
      {
        "item": "boneless skinless chicken thighs",
        "quantity": "1 1/2",
        "unit": "lb"
      },
      {
        "item": "bay leaf",
        "quantity": "1"
      },
      {
        "item": "kosher salt",
        "note": "plus more to taste",
        "quantity": "1",
        "unit": "tsp"
      },
      {
        "item": "black pepper",
        "note": "freshly ground",
        "quantity": "1/2",
        "unit": "tsp"
      },
      {
        "item": "heavy cream",
        "note": "or half-and-half for a lighter soup",
        "quantity": "1",
        "unit": "cup"
      },
      {
        "item": "dry sherry",
        "note": "optional",
        "quantity": "2",
        "unit": "tbsp"
      },
      {
        "item": "fresh parsley",
        "note": "chopped",
        "quantity": "2",
        "unit": "tbsp"
      }
    ],
    "keywords": [
      "chicken wild rice soup",
      "creamy chicken and wild rice soup",
      "Minnesota wild rice soup",
      "wild rice soup",
      "one-pot soup",
      "fall soup",
      "comfort food",
      "make-ahead soup",
      "chicken soup"
    ],
    "prepMinutes": 15,
    "servings": 6,
    "steps": [
      {
        "estimatedMinutes": 6,
        "ingredientIndexes": [
          0,
          1,
          2,
          3
        ],
        "instruction": "Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring often, until softened, about 6 minutes."
      },
      {
        "estimatedMinutes": 7,
        "ingredientIndexes": [
          4,
          5,
          6
        ],
        "instruction": "Add the mushrooms and cook until they release their liquid and start to brown, about 6 minutes. Stir in the garlic and thyme and cook 1 minute more, until fragrant."
      },
      {
        "estimatedMinutes": 2,
        "ingredientIndexes": [
          7
        ],
        "instruction": "Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste."
      },
      {
        "estimatedMinutes": 8,
        "ingredientIndexes": [
          8,
          9,
          10,
          11,
          12,
          13
        ],
        "instruction": "Slowly pour in the broth while stirring to keep it smooth. Add the wild rice, chicken thighs (whole), bay leaf, salt and pepper. Bring to a boil over medium-high heat."
      },
      {
        "estimatedMinutes": 42,
        "instruction": "Reduce the heat to low, cover and simmer, stirring occasionally, until the wild rice is tender and many grains have split open, 40 to 45 minutes. The chicken should reach 165°F."
      },
      {
        "estimatedMinutes": 5,
        "instruction": "Lift the chicken onto a cutting board, shred it with two forks and discard the bay leaf."
      },
      {
        "estimatedMinutes": 5,
        "ingredientIndexes": [
          14,
          15,
          16
        ],
        "instruction": "Return the chicken to the pot and stir in the cream and sherry, if using. Simmer gently for 5 minutes without boiling. Taste for salt and pepper, thin with a splash of broth if it is too thick, and finish with parsley."
      }
    ],
    "summary": "The cozy Midwest classic made from scratch in one pot: nutty wild rice, tender shredded chicken thighs, mushrooms and vegetables in a silky, creamy broth. Better than the deli or the can, freezer-friendly, and perfect for cold, rainy November nights.",
    "title": "Creamy Chicken Wild Rice Soup (Minnesota-Style, One-Pot)",
    "totalMinutes": 90
  },
  "recipeID": "201c72b1-c346-4880-9a78-551438210813",
  "revision": 1,
  "schemaVersion": 1,
  "updatedAt": "2026-11-02T13:08:35.501198Z"
}