Byerlys Wild Rice Soup Recipe

The moment you walk past the Byerlys deli in Minnesota, the rich scent of their chicken wild rice soup pulls you in with pure comfort.

This copycat Byerlys wild rice soup recipe brings that same creamy, hearty flavor into your own kitchen, mixing tender chicken, earthy wild rice, and a smooth, warming broth.

It’s the kind of meal that fits perfectly on cold evenings or whenever you need something comforting and homemade. To round out the flavors, pair it with a crisp carrabba’s caesar salad recipe or add seasonal freshness with a dewey’s harvest salad recipe both complement the soup beautifully.

What Does It Taste Like?

This byerlys chicken wild rice soup recipe delivers a symphony of rich, earthy flavors. The nutty wild rice provides a satisfying chew, while the creamy broth coats your palate with buttery smoothness.

You’ll taste subtle notes of garlic and shallot dancing with tender chicken pieces, all balanced by the sweetness of carrots and onions. The optional dry sherry adds a sophisticated depth that elevates the soup beyond ordinary.

Each spoonful is velvety, warming, and deeply satisfying exactly like the original Byerlys version that Minnesotans have cherished for decades.

Byerlys Wild Rice Soup Recipe Ingredients

For the Wild Rice:

• 1 cup wild rice (uncooked)
• Just over 3 cups water
• 1 teaspoon salt

For the Soup Base:

• 6 tablespoons butter
• ½ cup onion, diced
• ½ cup carrots, sliced or diced
• ½ cup all-purpose flour
• 3 cups chicken broth or stock
• 1 cup cooked chicken, shredded
• 1 teaspoon garlic-shallot puree (or 1-2 cloves minced garlic)
• 2 tablespoons dry sherry wine (optional)
• 1 cup heavy cream
• 1½ teaspoons kosher salt (or to taste)
• ½ teaspoon fresh cracked black pepper (or to taste)

For Garnish:

• Chopped fresh chives, parsley, or tarragon

Kitchen Utensils You’ll Need

• Heavy stockpot or Dutch oven
• Medium saucepan with lid
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Cutting board and knife
• Ladle
• Strainer or colander

Preparation and Cooking Time

Prep Time: 15 minutes
Cook Time: 55 minutes (40-45 min for rice + 15 min for soup)
Total Time: 1 hour 10 minutes
Servings: 6-8 hearty bowls

Byerlys Wild Rice Soup Recipe Instructions

Step 1: Cook the Wild Rice

Bring just over 3 cups of water to a rolling boil in a medium saucepan with 1 teaspoon of salt. Add 1 cup wild rice and stir well. Return to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes until the grains split open and resemble little hot-dog buns. Drain any excess water and set aside.

Step 2: Create the Roux Base

In a heavy stockpot or Dutch oven, melt 6 tablespoons butter over medium-high heat. Add diced onion and sliced carrots, sautéing for 4-5 minutes until softened and fragrant. The vegetables should be tender but not browned.

Step 3: Build the Flavor Foundation

Stir in ½ cup all-purpose flour to create a roux. Cook for 2-3 minutes, stirring constantly and scraping the bottom of the pot. The mixture should smell nutty and turn a light golden color this is crucial for developing depth in your byerlys wild rice soup recipe with chicken.

Step 4: Add the Liquids

Gradually whisk in 3 cups chicken broth, adding it slowly to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken slightly.

Step 5: Combine Rice and Chicken

Add your cooked wild rice and 1 cup shredded chicken to the pot. Stir everything together well. Reduce heat to low, cover, and let simmer for 5-8 minutes to allow the flavors to meld.

Step 6: Finish with Cream and Seasonings

Stir in 1 cup heavy cream, 2 tablespoons dry sherry (if using), and 1 teaspoon garlic-shallot puree. Season with kosher salt (start with 1 teaspoon) and fresh cracked black pepper (about ½ teaspoon). Taste and adjust seasonings as needed. Simmer for 2-3 more minutes until heated through and luxuriously creamy.

Step 7: Serve and Garnish

Ladle the hot soup into bowls and garnish generously with chopped fresh chives, parsley, or tarragon. Serve immediately with crusty bread or crackers.

Customization and Pairing Ideas for Serving

1. Mushroom Lover’s Version

Add 1 cup of sliced cremini or button mushrooms when you sauté the onions and carrots. Mushrooms contribute an additional earthy note that complements the wild rice beautifully and adds even more texture to your copycat Byerlys wild rice soup recipe.

2. Turkey Swap for Leftovers

Use leftover Thanksgiving turkey instead of chicken for a post-holiday twist. The darker turkey meat adds richer flavor, making this perfect for using up holiday remnants while maintaining that authentic Minnesota comfort food feel.

3. Vegetarian Wild Rice Soup

Replace chicken broth with vegetable stock and omit the chicken entirely. Add extra vegetables like celery, mushrooms, and peas. You’ll still get that creamy, hearty texture without the meat.

4. Bacon-Enhanced Richness

Cook 4-5 strips of bacon until crispy, crumble, and stir into the finished soup. Reserve some for garnish. The smoky bacon adds another layer of flavor that pairs wonderfully with the nutty wild rice.

5. Serve with Artisan Bread

Pair your byerlys chicken wild rice soup recipe with a warm, crusty sourdough boule or French baguette. The bread is perfect for soaking up every last drop of that creamy broth.

6. Green Salad Balance

Serve alongside a crisp arugula salad with lemon vinaigrette. The peppery greens and bright citrus cut through the richness of the cream-based soup, creating a well-rounded meal.

7. Wine Pairing Perfection

Pour a glass of Chardonnay or Pinot Grigio alongside your soup. The wine’s acidity balances the cream while complementing the subtle sherry notes in the soup itself.

8. Perfect Pairings Ideas

Serve Byerlys Wild Rice Soup Recipe with Jack in the Box Egg Rolls for crispy contrast, or pair it with north italia italian farm salad to balance the creamy texture with fresh, tangy flavors for a satisfying, restaurant-style meal.

Expert Tips for Perfect Byerlys Wild Rice Soup

1. Don’t Rush the Wild Rice

Wild rice needs the full 40-45 minutes to cook properly. The grains should burst open and curl back, creating that signature texture. Undercooked wild rice will be too chewy and won’t absorb the soup’s flavors properly. If your rice isn’t splitting after 45 minutes, add a splash more water and continue cooking.

2. Master the Roux Technique

The flour-butter roux is the foundation of your soup’s creamy texture. Cook it for the full 2-3 minutes to eliminate any raw flour taste. It should smell toasty and nutty. If you rush this step, your soup will taste pasty. Stir constantly to prevent burning, and scrape the bottom of the pot to prevent sticking.

3. Add Broth Gradually

When incorporating the chicken broth into your roux, pour it slowly while whisking vigorously. Adding it all at once creates lumps that are difficult to smooth out. Take your time with this step patience here means silky-smooth soup that rivals the original Byerlys version.

4. Use Quality Chicken Stock

Homemade or high-quality low-sodium chicken stock makes a noticeable difference in flavor. Avoid thin, overly salty broths. If using store-bought, choose brands labeled “bone broth” or “stock” rather than “broth” for richer body and more gelatin content.

5. Season in Layers

Season the cooking water for the rice, taste and adjust after adding the cream, then taste one final time before serving. Salt levels change as liquid reduces and flavors concentrate. Always start with less salt than you think you need you can add more, but you can’t take it away.

6. Control the Consistency

If your byerlys wild rice soup recipe with chicken becomes too thick, thin it with additional chicken broth or cream. If it’s too thin, create a small slurry with 1 tablespoon flour and 2 tablespoons water, whisk it in, and simmer for a few minutes. The soup will continue to thicken as it sits.

7. Fresh Herbs Make the Difference

Don’t skip the fresh herb garnish. Chives, parsley, and tarragon aren’t just decoration they add brightness and freshness that balances the rich, creamy base. Dried herbs won’t provide the same vibrant finish that makes this soup restaurant-worthy.

Storage and Reheating Guidance

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a splash of chicken broth or cream if the soup has thickened too much, as the wild rice continues absorbing liquid during storage.

Common Queries and FAQs

Here, we’ve got you covered with some common questions about the Byerlys Wild Rice Soup Recipe that people often ask.

Can I use a different type of rice instead of wild rice?

While you can substitute brown rice or a wild rice blend, authentic Byerlys wild rice soup uses 100% wild rice for its distinctive nutty flavor and chewy texture. Wild rice isn’t actually rice it’s an aquatic grass seed native to Minnesota, which is why it’s so central to this regional recipe. Using regular white or brown rice will change the character of the soup significantly.

Where can I buy wild rice for this recipe?

Wild rice is available in most grocery stores in the rice aisle or bulk section. Look for brands like Lundberg or Native Harvest. Minnesota-grown wild rice (often hand-harvested) offers superior quality and flavor. You can also order authentic wild rice online from Minnesota cooperatives for the most authentic byerlys wild rice soup experience.

Can I make this copycat Byerlys wild rice soup recipe in a slow cooker?

Yes, but with modifications. Cook the wild rice separately first. Make the roux on the stovetop as directed, then transfer everything except the cream to your slow cooker. Cook on low for 3-4 hours. Add the cream during the last 30 minutes. The stovetop method gives better control over texture, but slow cooker works for convenience.

Why is my soup too thick or too thin?

Thickness depends on several factors: how much liquid the wild rice absorbed, how long you simmered the soup, and the accuracy of your measurements. Wild rice continues absorbing liquid as it sits, so soup naturally thickens over time. Add more broth to thin; simmer uncovered to thicken. The roux ratio also matters ½ cup flour to 6 tablespoons butter creates the signature Byerlys consistency.

Can I freeze chicken wild rice soup?

You can freeze this soup for up to 3 months, though cream-based soups sometimes separate slightly when thawed. For best results, freeze the soup before adding the cream. When reheating, thaw overnight in the refrigerator, reheat on the stovetop, then stir in fresh cream. This preserves the smooth texture better than freezing the finished soup.

What’s the best way to shred chicken for this recipe?

Rotisserie chicken is ideal for convenience just pull the meat off the bones with your hands or two forks. For homemade, poach chicken breasts in simmering water for 15-20 minutes, let cool slightly, then shred. You can also use leftover roasted chicken thighs for more flavor. About 1½ to 2 chicken breasts equals 1 cup shredded chicken.

Is the dry sherry necessary in the Byerlys wild rice soup recipe ingredients?

The sherry is optional but recommended. It adds subtle depth and complexity that makes this taste more like the restaurant version. If you don’t have sherry, substitute with dry white wine or simply omit it the soup will still be delicious. Don’t use cooking sherry from the grocery store; use real dry sherry from the wine section.

How do I prevent lumps when making the roux?

Lumps form when you add liquid too quickly or don’t whisk thoroughly. After making your roux, add chicken broth in small increments about ½ cup at a time while whisking constantly. Make sure each addition is fully incorporated before adding more. Use a flat whisk for better contact with the pot bottom. If lumps do form, use an immersion blender briefly or strain the soup.

Can I make this soup dairy-free?

For a dairy-free version, replace butter with olive oil or vegan butter, and use full-fat coconut milk or cashew cream instead of heavy cream. The texture will be slightly different but still creamy. Coconut milk adds a subtle sweetness, so you may want to increase the black pepper and garlic to balance the flavors.

What if I can’t find garlic-shallot puree?

Simply use 1-2 cloves of minced fresh garlic as a substitute. You can also add 1 tablespoon minced shallot along with the onions for a closer match. Some stores sell garlic puree or pre-minced garlic in jars these work in a pinch. Fresh garlic offers the brightest flavor for your byerlys chicken wild rice soup recipe.

How can I make this soup healthier without losing flavor?

Use half-and-half instead of heavy cream to reduce calories and fat. Increase the vegetables by adding celery, peas, or additional carrots. Use skinless chicken breast instead of dark meat. Replace some butter with olive oil. These modifications will lighten the soup while maintaining the comforting, hearty essence of the original Byerlys version.

Why does my wild rice still seem hard after cooking?

Wild rice should be chewy but not hard or crunchy. If it’s still too firm after 45 minutes, continue cooking with additional water. High altitude, old rice, or not enough water can all cause undercooking. The grains should split and curl open. Some wild rice varieties take up to 50-60 minutes. When in doubt, taste test it should be tender but maintain a pleasant bite.

This copycat Byerlys wild rice soup recipe brings the beloved Minnesota comfort food classic right to your table. With its creamy texture, nutty wild rice, and tender chicken, you’ve now mastered how to make Byerlys wild rice soup that tastes just like the deli original.

Whether you’re warming up on a snowy day or simply craving that signature Midwest flavor, this byerlys chicken wild rice soup recipe with chicken delivers every time.

Gather your ingredients, follow these steps, and enjoy a bowl of pure Minnesota comfort that’ll have everyone asking for seconds!

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