Byerly’s Wild Rice Soup (Creamy Minnesota Favorite)

This famous Byerly’s Wild Rice Soup is a hearty, creamy dish packed with tender chicken, earthy wild rice, and a savory broth. Originating from the Lunds & Byerlys stores in Minnesota, this comforting soup is a Midwest staple and perfect for cozy meals.

Ingredients

• ½ cup uncooked wild rice (or 1 ½ cups cooked)
• 1 small onion, finely chopped
• ½ cup celery, chopped
• ½ cup carrots, chopped
• ⅓ cup butter
• ⅓ cup all-purpose flour
• 4 cups chicken broth
• 2 cups half-and-half or whole milk
• 2 cups cooked chicken or turkey, diced
• Salt and pepper to taste
• Optional: ¼ tsp thyme, 1 bay leaf

Directions

1. Cook the wild rice:
2. Rinse wild rice under cold water. In a small saucepan, bring 3 cups water to a boil, add rice, reduce heat, cover, and simmer for 40–45 minutes or until rice is tender and some grains burst open. Drain and set aside.
3. Sauté vegetables:
4. In a large soup pot, melt butter over medium heat. Add chopped onion, celery, and carrots. Sauté for 5–6 minutes until softened.
5. Make the roux:
6. Stir in flour to make a roux. Cook for 1–2 minutes while stirring constantly to eliminate raw flour taste.
7. Add broth & cook:
8. Gradually whisk in chicken broth. Add optional thyme and bay leaf. Bring to a simmer and cook until thickened (~10 minutes).
9. Add cream and rice:
10. Reduce heat to low. Stir in half-and-half, cooked wild rice, and diced chicken. Simmer gently for another 10–15 minutes. Remove bay leaf if used.
11. Season and serve:
12. Season with salt and pepper to taste. Serve hot with crusty bread or crackers.