History of Creamy Chicken Wild Rice Soup and How to Serve It

Creamy chicken wild rice soup is a thick, gently rich American soup from the Upper Midwest. Tender chicken and soft vegetables sit in a velvety broth, and the wild rice gives it a nutty, slightly chewy bite that plain white rice never could. Browned mushrooms on top add a savory, golden finish.

People love it because it is filling without being heavy, and because every spoonful has texture. It is the kind of soup that turns a cold evening into something calmer, and it tastes even better the next day.

Where wild rice soup comes from

Unlike many comfort foods, this one has a fairly well-documented, and fairly recent, story. Wild rice soup is a dish of Minnesotan cuisine, and it is often considered one of the state's most famous dishes, even though it appears to date only to the 1970s.

The best-known account comes from Keith Kersten, a Culinary Institute of America graduate who was finishing his studies at the University of Minnesota in the mid-1970s. He worked for chef Willy Mueller and general manager Niels Tiedt at the Orion Room, atop the IDS Tower in downtown Minneapolis, and he says the recipe originated there. It is his recollection, so it is worth treating as the most widely cited story rather than the last word.

The soup spread quickly. The Star Tribune published its first wild rice soup recipe on Dec. 17, 1975, and more than 60 versions followed, which probably makes it the most-published recipe in the history of the paper's Taste section. The Byerly's supermarket chain also did a lot to cement its popularity.

The star ingredient is much older than the soup. Wild rice is unrelated to white or brown rice. It is a grass grown in the Upper Midwest and is Minnesota's state grain. It plays an important role in the culture and economy of the Ojibwe, who still harvest it the traditional way, hand-picking it from canoes.

How it varies

Most versions share a base of chicken or vegetable broth, cream, carrots, celery and wild rice, and they usually include chicken or ham. Beyond that, cooks make it their own.

Classic Minnesota style: a smooth, cream-enriched broth with diced vegetables and either chicken or ham.
Mushroom-forward: the version we cook leans on mushrooms, which are added to the soup and browned to go on top for a deeper, earthier flavor.
Lighter or thicker: some cooks thin it with extra broth, while others thicken it until it is nearly stew-like.
Modern twists: a splash of sherry, a pinch of curry powder, or a handful of greens stirred in at the end. Leftover roast chicken or turkey works well too.

Traditionally the soup is served as a main course, usually with bread. The extras are newer variations on a young tradition.

When to make it

This is a Cozy Comfort soup through and through. It suits a Sunday supper when you want something simmering in the kitchen, a weeknight in October when the first real chill arrives, or a snowy afternoon when you owe someone a warm bowl. It also travels well to a neighbor who is under the weather.

It shines from autumn through winter. That is when mushrooms are at their best in the Northern Hemisphere, along with carrots, celery, onions, and the thyme and sage that go so well with chicken. Add a fall salad of apples or pears on the side and you have a full seasonal meal.

What to serve with it

Crusty bread or warm dinner rolls: the traditional partner, ideal for dragging through the last of the broth.
A crisp green salad with apples: a sharp vinaigrette and a little fruit cut through the creaminess.
A grilled cheese sandwich: cut into strips for dipping, it turns the soup into a heartier supper.
Roasted root vegetables or squash: they add sweetness and echo the season.
A dry white wine or a light lager: either one keeps the meal from feeling too rich. For a non-alcoholic option, try sparkling water with lemon.

Make it at home

The version we cook on Meez comes from Pinterest. It keeps the chicken juicy, the vegetables tender and the wild rice pleasantly chewy, with a crown of golden mushrooms. Get the recipe, or cook it step by step in Cook Mode.

Questions about wild rice soup

Where does wild rice soup come from?

It is a Minnesota dish, most often traced to the Orion Room restaurant in downtown Minneapolis in the mid-1970s. Keith Kersten, who worked there, says the recipe originated at the restaurant.

Is wild rice actually rice?

No. It is a grass native to the Upper Midwest, unrelated to white or brown rice, and it has a nuttier flavor and chewier texture.

How is wild rice soup different from chicken and rice soup?

Chicken and rice soup is usually a clear, brothy soup, while wild rice soup is typically enriched with cream for a thicker, silkier body. The wild rice also adds a chew and nutty flavor that white rice does not.

What should I serve with creamy chicken wild rice soup?

Bread is the classic choice, along with a sharp green salad to balance the richness. A grilled cheese sandwich or roasted vegetables will turn it into a bigger meal.

Sources

Last reviewed October 22, 2026. Written by the Meez editorial team with Meez Magic, from the sources above.