Rustic Eastern Upper Peninsula Wild Rice Soup

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A hearty and comforting soup featuring nutty wild rice and root vegetables, inspired by the regional flavors of Michigan's Upper Peninsula. This American-inspired soup recipe, ready in about 75 minutes, pairs wild rice, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup wild rice
• 2 medium, diced carrots
• 2, diced celery stalks
• 1 medium, diced onion
• 3, minced garlic cloves
• 6 cups chicken broth
• 3 tbsp butter
• 1 tsp, chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup wild rice under cold water until water runs clear.
2. Step 2: In a large pot, melt 3 tbsp butter over medium heat until foaming, about 1 minute.
3. Step 3: Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 6-7 minutes until vegetables soften and edges begin to brown.
4. Step 4: Stir in 3 minced garlic cloves and 1 tsp chopped fresh thyme, cooking for 1 minute until fragrant.
5. Step 5: Add rinsed wild rice and 6 cups chicken broth to the pot, stirring well.
6. Step 6: Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until the rice is tender.
7. Step 7: Stir in 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup heavy cream, heating gently for 5 more minutes to warm through before serving.