Oh, friends, do I have a treat for you today! It feels like just yesterday I was a frazzled new mom, staring into the abyss of my freezer, desperately searching for something warm, comforting, and, most importantly, *easy*. That’s when this freezer wild rice soup recipe came into my life like a culinary superhero. It’s the kind of meal that warms you from the inside out, with its hearty grains, tender vegetables, and creamy, savory broth. Honestly, if you’ve ever made a big pot of Chicken Noodle Soup and thought, “this is great, but what if it was a little more *epic*?”, then this wild rice soup is your answer. It’s everything you crave on a chilly evening, minus the fuss. I’ve tweaked and tinkered with this recipe for years, and I can confidently say, it’s a lifesaver on those nights when dinner feels like a mountain too high to climb. And the best part? You can make it ahead and just pull it out of the freezer – pure magic!
What is freezer wild rice soup?
So, what exactly is this magical freezer wild rice soup? Think of it as the ultimate cozy comfort food, all packed into a single pot and ready to be enjoyed whenever the craving strikes. It’s essentially a rich, creamy soup loaded with nutty wild rice, tender chunks of chicken (or whatever protein you fancy!), and a medley of wholesome vegetables like carrots, celery, and onions. The “freezer” part just means I’ve perfected it so you can make a big batch, freeze portions, and have a delicious, home-cooked meal ready in a snap. It’s not just soup; it’s a bowl of pure, unadulterated comfort, a hug in edible form that you can store and pull out whenever the mood strikes. It’s way more satisfying than those sad, watery canned soups, and honestly, it tastes even better the next day!
How do I make freezer-safe wild rice soup?
Quick Overview
This freezer wild Rice Soup is all about building layers of flavor and then having the flexibility to enjoy it whenever you please. We’ll start by sautéing some aromatic vegetables, adding in your protein and wild rice, then simmering it all in a delicious broth until the rice is tender. The magic really happens when you let it cool and then portion it for the freezer. It’s a straightforward process that yields an incredibly satisfying result, perfect for busy families or anyone who loves a good make-ahead meal.
Ingredients
For the Soup Base:
2 tablespoons olive oil or butter (I usually go with olive oil for a lighter feel)
1 large onion, chopped (yellow or sweet work best for me)
2-3 carrots, peeled and chopped (look for firm, bright ones!)
2-3 celery stalks, chopped (the backbone of so many good soups!)
2 cloves garlic, minced (fresh is always best here!)
1 cup uncooked wild rice blend (I like a blend for varied texture, but pure wild rice is lovely too)
6 cups chicken broth (low-sodium is my go-to so I can control the salt)
1 teaspoon dried thyme (or 1 tablespoon fresh if you have it!)
Salt and freshly ground Black Pepper to taste
1 ½ cups cooked shredded chicken (rotisserie chicken is a lifesaver here, or you can cook some breasts ahead of time)
For the Creaminess (Choose ONE):
½ cup heavy cream (for ultimate richness)
½ cup half-and-half (a good middle ground)
½ cup evaporated milk (surprisingly creamy and budget-friendly!)
½ cup unsweetened almond milk + 1 tablespoon cornstarch (a dairy-free option that works wonderfully!)
2 tablespoons cornstarch mixed with ¼ cup cold water (a slurry for thickening, if you didn’t go with the almond milk option)
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat the olive oil or butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. You want them to be tender but not mushy. This step is crucial for developing that deep, foundational flavor for your soup. If they’re browning too quickly, just turn the heat down a notch!
Step 2: Add Garlic and Rice
Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! Then, add the uncooked wild rice blend to the pot. Give everything a good stir to coat the rice and vegetables. Toasting the rice slightly can enhance its nutty flavor, though it’s not strictly necessary.
Step 3: Add Broth and Seasonings
Pour in the chicken broth and add the dried thyme. Season generously with salt and freshly ground black pepper. Remember, you can always add more salt later, so start with a good pinch or two. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently.
Step 4: Simmer Until Rice is Tender
Let the soup simmer for about 45-60 minutes, or until the wild rice is tender and has popped open. The exact time will depend on the type of wild rice blend you’re using. Stir occasionally to prevent the rice from sticking to the bottom of the pot. You’ll notice the liquid reducing and the soup thickening slightly.
Step 5: Add Chicken and Creaminess
Once the rice is tender, stir in the cooked shredded chicken. If you’re using heavy cream, half-and-half, or evaporated milk, stir it in now. If you’re using the almond milk and cornstarch option, whisk it into the soup and let it simmer for a couple more minutes to thicken. If you’re using a cornstarch slurry, whisk it in and stir continuously until thickened. Taste and adjust seasonings if needed. This is where you make it taste *perfect* to you!
Step 6: Cool and Portion for Freezing
This is the crucial step for a freezer-friendly soup! Let the soup cool down completely at room temperature. Once it’s no longer steaming, ladle it into freezer-safe containers or bags. I like to portion it into single-serving or two-serving sizes so I can just pull out what I need. Leave a little headspace in the containers for expansion as it freezes. Seal tightly and label with the date!
Step 7: Reheat and Serve
When you’re ready to enjoy, thaw the soup overnight in the refrigerator, or reheat it gently on the stovetop over low heat, adding a splash of broth or water if it’s too thick. You can also reheat individual portions in the microwave. Heat until completely warmed through. Sometimes, after reheating, I like to add a tiny splash of extra cream or a sprinkle of fresh parsley for a little brightness.
Step-by-Step Instructions (for Immediate Consumption)
Follow Steps 1 through 5 as above. Once the soup is heated through and seasoned to perfection, it’s ready to serve! Ladle into bowls, perhaps with a sprinkle of fresh parsley or a crusty piece of bread on the side. Enjoy the fruits of your labor immediately!
What to Serve It With
This freezer wild rice soup is practically a meal in itself, but it also loves to be paired with a few friends! For breakfast, I know it sounds a bit unusual, but a small bowl with a strong cup of coffee can be surprisingly comforting on a brisk morning, especially if you’ve been up early. Think of it as a hearty savory start to your day! For a proper brunch, I love serving this alongside some fluffy scrambled eggs or a simple green salad with a light vinaigrette. It adds a wonderfully hearty element that balances out the lighter fare. As a dessert? Well, maybe not *dessert* dessert, but as a light supper, it’s perfect! Pair it with a simple side salad and some crusty bread – maybe a nice sourdough or a hearty whole wheat. For cozy snacks, this soup is my absolute go-to. I’ll heat up a mugful and curl up on the couch with a good book. My kids also love having this for a snack after school, especially on chilly days. We’ve even served it as a starter for Thanksgiving dinner, which felt really special and different. Honestly, any time you’re craving something warm, filling, and utterly delicious, this soup is the answer!
Top Tips for Perfecting Your Freezer Wild Rice Soup
I’ve learned a thing or two over the years of making this soup, and I’m happy to share my best tips to ensure yours turns out perfectly every single time. When it comes to the vegetables, don’t rush the sautéing process. Letting the onions, carrots, and celery soften and even get a little bit caramelized really builds a deeper flavor base. It’s like giving your soup a really good foundation. For the wild rice, I usually use a blend because I love the mix of textures and flavors it offers. If you use 100% wild rice, it might take a bit longer to cook, so just keep an eye on it and don’t be afraid to add a little extra broth or water if it looks dry. When you’re adding the creamy element, I’ve found that if you use the cornstarch slurry method, it’s best to whisk it in gradually while the soup is simmering. This ensures you don’t get any lumps and you can control the thickness perfectly. If you’re aiming for a dairy-free version, the unsweetened almond milk with cornstarch is my absolute favorite substitute – it’s surprisingly rich and doesn’t alter the flavor too much. And a little secret I learned after making this a million times: don’t overcook the chicken before adding it to the soup. If you’re shredding rotisserie chicken, it’s already perfect. If you’re cooking chicken breasts specifically for this, just poach or bake them until they’re done, then shred. Overcooked chicken can become dry and stringy in the soup. When it comes to freezing, make sure the soup is *completely* cool before you put it in the freezer. Putting hot soup in can create condensation, which can lead to ice crystals and affect the texture. Also, using good quality freezer bags or airtight containers is key to preventing freezer burn. I’ve also experimented with adding different herbs, like a sprig of fresh rosemary during simmering (removed before serving, of course!), which adds a lovely subtle fragrance.
Storing and Reheating Tips
One of the best things about this freezer wild rice soup is its incredible staying power! When stored properly, it’s a reliable friend in your kitchen. At room temperature, it’s best to serve it within two hours. After that, it’s important to get it into the refrigerator or freezer to prevent spoilage. In the refrigerator, this soup will keep beautifully for 3-4 days. Just make sure it’s in an airtight container to maintain its freshness and prevent it from absorbing other odors in your fridge. I usually store it in mason jars or glass containers, and they stack nicely. For the freezer, this is where it truly shines! It can be stored for up to 3 months, and honestly, I’ve pushed it a little further and it’s still been perfectly fine. The key is good packaging. Use heavy-duty freezer bags, squeezing out as much air as possible, or sturdy freezer-safe containers. When it comes to reheating, thawing is the first step. The best way is to move a portion from the freezer to the refrigerator the night before. This allows it to thaw gradually and evenly. If you’re in a rush, you can reheat it directly from frozen on the stovetop over very low heat, stirring frequently, or in the microwave on a defrost setting, followed by regular reheating. When reheating, don’t be alarmed if it seems a bit thicker than when you first made it; this is normal. Just stir in a splash of chicken broth, water, or a bit more cream to reach your desired consistency. If you’re planning to freeze it, I usually skip adding the heavy cream or half-and-half until *after* it’s been reheated. This helps maintain a creamier texture. However, if you’ve used evaporated milk or the almond milk/cornstarch option, it tends to hold up better to freezing. Just always taste and adjust seasonings after reheating!
Frequently Asked Questions
Final Thoughts
So there you have it, my friends – the recipe for my absolutely beloved freezer wild rice soup! It’s more than just a meal; it’s a little bit of comfort, a lot of convenience, and a whole lot of deliciousness that you can have ready whenever the mood strikes. I truly believe that everyone needs a recipe like this in their back pocket, something that feels nourishing and satisfying without demanding hours in the kitchen. It’s perfect for those chilly days, busy evenings, or anytime you just need a warm hug in a bowl. If you love hearty, flavorful soups, you might also enjoy my Creamy Tomato Basil Soup or my Hearty Lentil Shepherd’s Pie – they’re equally comforting and make-ahead friendly! I can’t wait to hear what you think of this wild rice soup. Please, leave a comment below and let me know how yours turns out, or if you’ve tried any fun variations! Happy cooking!
Freezer Wild Rice Soup
Ingredients
Soup Base
- 2 tablespoons butter
- 1 medium onion, chopped
- 8 ounces fresh mushrooms, thinly sliced
- 1 cup uncooked wild rice
- 4 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon rubbed sage
- 0.5 teaspoon dried thyme
- 3 cloves garlic, minced
- 5 medium carrots, chopped
- 3 stalks celery, chopped optional
For Creaminess
- 6 tablespoons butter
- 0.5 cup all-purpose flour
- 1.5 cups milk 2% or whole recommended
- Or for a richer soup, use 1.5 cups heavy cream instead of the butter, flour, and milk mixture.
- 1 teaspoon umami mushroom seasoning optional
- 1 tablespoon sherry optional, but recommended for depth of flavor
Instructions
Preparation Steps
- In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sliced mushrooms and sauté until softened, about 5-7 minutes.
- Stir in the uncooked wild rice, vegetable broth, salt, sage, thyme, and minced garlic. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until the rice is partially tender.
- Add the chopped carrots and celery (if using) to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the rice is fully cooked and the vegetables are tender. Stir occasionally to prevent sticking.
- While the soup simmers, prepare the creamy element. In a separate saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk, a little at a time, until the mixture is smooth and has thickened into a sauce. If using, stir in the mushroom seasoning and sherry. Season with a pinch of salt.
- Pour the creamy mixture into the soup pot. Stir well to combine. If using heavy cream instead of the roux, stir it in now. Heat gently until the soup is warmed through. Do not boil after adding the cream or milk mixture.
- Taste and adjust seasonings as needed. If the soup is too thick, you can add a little more broth or milk to reach your desired consistency. For freezing, allow the soup to cool completely before transferring to airtight containers or freezer bags.
Notes
Featured Comments
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