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Creamy Wild Rice Soup with Ham

Angie Schramm from Yankton, South Dakota makes this comforting soup year-round...and after a few spoonfuls, you'll likely do the same. Pecans, ham and carrots are a few of the ingredients that will have you asking for more.
  • Total Time
    Prep: 50 min. + standing Cook: 15 min.
  • Makes
    8 servings


  • 4 cups water
  • 1/2 teaspoon salt
  • 1/2 cup uncooked wild rice
  • 3 tablespoons chopped green onions
  • 1/4 cup shredded carrot
  • 3 tablespoons chopped pecans
  • 6 tablespoons butter, cubed
  • 1/3 cup all-purpose flour
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1/2 cup cubed fully cooked ham
  • 1/4 teaspoon pepper
  • 1 cup half-and-half cream
  • Green onion, cut into thin strips, optional


  • In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from the heat. Let stand for 10 minutes; drain and set aside.
  • In a large Dutch oven or soup kettle, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender.
  • Reduce heat. Add cream and heat through (do not boil). Sprinkle with green onion if desired.

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Average Rating:
  • fascinator
    Feb 28, 2015

    Delicious. I usually add a bit more shredded carrot.

  • jgeiger1
    Jan 6, 2015

    Really good... pretty easy... love the pecans in it, the crunch was perfect... very hearty. Will make again.

  • farrellnm
    Jan 31, 2012

    No comment left

  • CindyLouH
    Sep 13, 2011

    My family loves this soup and so does everyone I have ever made it for. It is hearty and has a great blend of flavors. This is a soup you will crave!

  • AmandaNel
    Oct 7, 2010

    No comment left

  • bikenviken
    May 18, 2009

    No comment left

  • HBcook
    Jan 6, 2009

    Really good wild rice soup. I altered the recipe for the 2 of us. I halved the rice, chicken broth, flour, half and half and made the full amounts of everthing else. This was enough to serve 3 and was more hearty with the additional ingredients.