Creamy Wild Rice Soup with Ham

Total Time Prep: 50 min. + standing Cook: 15 min.
Yield 8 servings
Test Kitchen Approved
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.

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. Reduce heat. Add cream and heat through (do not boil). Sprinkle with green onion if desired.
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.
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC