Enjoy a bowl of wild rice soup with ham on a cold day. The chewy, nutty-tasting wild rice and smoky ham in a creamy broth are a perfect combination for this traditional wild rice soup.

Wild rice isn't technically rice. It is grass that grows in the calm shallow waters in Minnesota lakes. When traveling "up north" in Minnesota you will see signs everywhere for wild rice for sale.
Want a casserole version of wild rice soup? Try wild rice and ham casserole. Another option is to make an Instant Pot wild rice blend for a delicious side dish option.
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Why You'll Love This Recipe
- Super easy, with minimal prep
- Great alternative to chicken wild rice soup
- Gluten Free and Low FODMAP
Featured Ingredients
- Chicken Broth - Use a homemade broth or a favorite brand. Use low sodium if concerned about the amount of salt.
- Diced Ham - Ham adds a delicious, smoky, salty flavor to the soup.
- Shredded Carrots - Pre-shredded carrots are a great shortcut. However, if you need a budget-friendly option, you can buy whole carrots and shred them yourself. Chopped-up baby carrots will work, too. Just keep them the same size.
- Wild Rice - There are two kinds of wild rice, cultivated and wild. Cultivated is grown in artificial puddles and is usually found in a grocery store. Wild rice, grown well wild, is hand harvested from lakes and rivers and can be spendy.
- Green Onions - To keep this soup low FODMAP, use only the tops of green onions.
- Half-n-Half - It adds a bit of creaminess without all the fat. If you want a creamier soup, use heavy cream. I have also used 1% milk, for a lower calorie option.
- Gluten Free Flour - I love the Bobs Red Mill 1-to-1 in the blue bag.
- Butter - Everything is better with butter.
- Kosher Salt - With the ham, carefully add salt and taste as you go. Kosher salt is less salty than table salt.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Rinse wild rice in a strainer until the water runs clear.
Cook wild rice in chicken stock for 45 minutes in a medium saucepan. If you want to prep this step ahead of time, you can up to a day in advance. If you have an Instant Pot, you can use the recipe for Instant Pot wild rice blend.
Step 2: Melt butter in a Dutch oven or a large stock pot. Once melted, add the shredded carrots. Cook the carrots until softened, stirring often.
Step 3: Once the carrots are soft, sprinkle the gluten-free flour over the carrots. Stir until the flour is cooked.
Step 4: Add the chicken broth and stir until thick and fully incorporated with the carrots and flour. Add the diced ham.
Step 5: Add the chopped green onions, cooked wild rice with the cooking liquid. Stir until combined.
Step 6: Turn the heat to low and add the half-and-half to the soup. Do not let it boil. Heat until the milk is warm, and serve immediately.
Tips and Tricks
Cook the wild rice up to a day in advance. Store the cooked wild rice with the cooking liquid in an airtight container and keep it in the refrigerator.
Add slivered almonds for a delicious texture to the soup.
Ingredient Swaps
- Milk Options - Swap out half-n-half for heavy cream for a creamier soup, or use regular 1% or 2% regular milk too. Do not use skim milk, it won’t be creamy enough.
- Flour Options - If gluten free is unnecessary, an all-purpose flour will also work.
Variations
Chicken Wild Rice Soup: Use cooked diced chicken instead of ham. I love to use the crock pot to meal prep diced chicken and keep it in the freezer.
Dairy Free Wild Rice Soup: Use a dairy free butter spread, and unsweetened almond milk for the half-n-half. It will not be as creamy, but still a delicious dairy free soup.
Where to Buy Wild Rice
Wild rice can be found in the produce department or rice isles at the grocery store. It can also be found "up north" in Minnesota. However, if you do not live in Minnesota and cannot find it at your local grocery store, Amazon has a great option!
Make sure you do not substitute wild rice for white or brown rice. The cooking methods are different and wild rice has a different flavor or texture. They are not the same.
Storing and Reheating
Store: Keep leftover soup in an airtight container in the refrigerator. Enjoy within four days.
Reheat: Place soup in a microwave-safe container and reheat for 1-2 minutes, stirring halfway between cooking time.
Freeze: Chilled leftovers can be stored in a freezer-friendly container. Defrost before reheating. Enjoy within four months for best results.
FAQs
Wild rice is higher in protein than regular rice. In addition, it contains powerful antioxidants and is a good source of dietary fiber.
The harvesting season is brief, spanning only two weeks in September.
Yes, already-cooked canned wild rice can be used. Drain the wild rice and add additional chicken broth as needed.
If you know, you know! This recipe is absolutely based on the wild rice soup sold by Lunds and Byerlys.
What To Serve With Soup
Wild rice soup is great with a side salad with homemade Italian dressing. Add a slice of cornbread with butter. Roasted baby potatoes are also another great idea for a hearty meal.
Additional Soup Recipes
- Potato Soup With Turkey Sausage and Kale - Flavorful broth with potatoes and Italian turkey sausage and kale. Top with parmesan cheese.
- Minestrone Vegetarian Soup - A delicious veggie-packed soup with pasta and chickpeas.
- White Chicken Chili Without Beans - A not-too-spicy chili with chicken, green chilis, and fresh cilantro.
Discover even more delicious soup recipes, including old favorites and something new!
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Recipe
Wild Rice Soup with Ham
Ingredients
Wild Rice Ingredients:
- 1 cup wild rice
- 4 cups chicken broth (Note 1)
- ½ teaspoon kosher salt
Soup Ingredients:
- ½ cup butter one stick
- 10 ounces shredded carrots
- ¼ cup green onions chopped (Note 2)
- 1 pound diced ham
- ½ cup gluten free flour (Note 3)
- 4 cups chicken broth
- 1 cup half-n-half (Note 4)
- Fresh Parsley Leaves and Fresh Cracked Pepper for garnish
Instructions
To Cook The Wild Rice:
- In a fine mesh strainer, rinse the wild rice with water.
- Add 4 cups of chicken broth, rinsed wild rice, and salt to a medium saucepan.
- Bring to a boil. Then cover and cook on a low simmer for 45 minutes. The grains will burst open. Keep checking and cook until the wild rice grains are tender. Set aside. Do not drain, unless using water.
To Make Wild Rice Soup:
- In a Dutch oven or large pot, melt the butter over low heat. Once the butter is melted, add the shredded carrots. Turn up the heat to medium and cook carrots for 8-10 minutes or until soft. Stirring often.
- Sprinkle gluten free flour over the carrots. Stir until the carrots are coated and no white streaks of flour remain.
- Add 4 cups of chicken broth, diced ham, and chopped green onion and stir until thickened.
- Turn the heat to low and slowly pour in the half-n-half. Stir until the milk is heated through. Remove from the heat.
- Garnish with fresh parsley and fresh cracked black pepper, and serve immediately.
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