Soups & Stews
This Byerlys Wild Rice Soup with Ham delivers hearty, restaurant-quality flavor in a single pot. The blend of tender ham, nutty wild rice, and savory broth creates a comforting meal that's perfect for chilly evenings.
I've perfected this recipe to balance rich ingredients with simple techniques, ensuring every spoonful is packed with satisfying texture and depth.
What sets this soup apart is the way the ham's smoky notes complement the earthy wild rice, creating a harmonious flavor profile that's both familiar and refined. Simmering the ingredients together develops a rich, aromatic broth that coats each bite.
The result is a soup that's substantial enough to be a main dish but versatile enough to pair with crusty bread or a simple salad.
Ingredients for byerlys wild rice soup recipe with ham
Hearty wild rice and tender ham create a restaurant-quality soup in one comforting pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Byerlys Wild Rice Blend 🌾 | 1 cup | Uncooked, for hearty texture |
| Diced Ham 🥓 | 1 ½ cups | High-quality, lightly smoked |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Onion 🧅 | 1 medium | Yellow or white, diced |
| Carrots 🥕 | 3 medium | Peeled, sliced into rounds |
| Celery Stalks 🧄 | 3 whole | Trimmed, chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening broth |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Bay Leaves 🌿 | 2 whole | Removed before serving |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Heavy Cream 🥛 | ½ cup | Optional for creaminess |
| Green Onions 🧅 | 2 whole | Chopped, for garnish |
The Byerlys wild rice blend is the secret to this soup's satisfying texture—it holds up beautifully during simmering. Grab a 20-ounce bag from the bulk section at Whole Foods or your local grocery store's world foods aisle. If you can't find Byerlys, Lundberg or Uncle Ben's work too, though the flavor profile will differ slightly. The ham should be lightly smoked, not overly salty—Boar's Head or Hormel deli sections are reliable sources. For extra depth, look for ham with visible fat marbling.
No Byerlys wild rice? Substitute with a 50/50 blend of brown rice and long-grain white rice—it won't be identical, but the texture will be similar. Running short on ham? Smoked turkey or chicken breast works in a pinch, though the flavor will be milder. The chicken broth can be homemade or store-bought, but avoid high-sodium versions—you'll want to control the seasoning. Fresh thyme is ideal, but if you only have dried, use one-third the amount. For the celery, substitute with fennel if you're feeling adventurous—the anise notes pair beautifully with ham.
This soup tastes even better the next day as flavors meld. Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze portions in 2-cup containers for up to 3 months. The wild rice will soften further when reheated, so add a splash of broth if it seems too thick. Garnish with green onions just before serving—they add a bright contrast to the rich soup. If you're serving a crowd, double the recipe—the extra effort is worth it for seconds.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash another dish. Toss everything—rice, ham, broth, veggies—into one pot, stir, and let it simmer. The Byerlys blend handles the work while I sip wine (or coffee, no judgment).
- Ham-Carrot Crunch: That first bite where the tender ham meets the slightly caramelized carrots? Chef’s kiss. The ham adds a salty richness, while the wild rice soaks up all the savory broth—no blandness here. Even my picky husband asks for seconds.
- Meal Prep MVP: Between us, this is my go-to for busy weeks. Make a big batch on Sunday, and you’ve got lunch or dinner covered for days. The flavors actually improve the next day—honestly, the rice plumps up just right, and the ham stays juicy.
- Budget-Friendly Feast: Wild rice might sound fancy, but Byerlys makes it affordable. A bag goes a long way, and diced ham stretches further than you’d think. I’ve fed a crowd of six for under $15—no stress, all satisfaction. (Yes, even on a Tuesday night.)
Step-by-step instructions for wild rice soup with ham
This hearty soup delivers rich, savory depth through careful layering of flavors and textures.
Sauté the Vegetable Base
In a large Dutch oven or heavy pot, melt the 2 tbsp butter over medium heat. Add the 1 medium diced onion, 3 medium sliced carrots, and 3 whole chopped celery stalks. Cook for 8-10 minutes until the vegetables soften and the onion becomes translucent. This foundational step builds flavor through caramelization.
Add the 4 cloves minced garlic and cook for an additional 1 minute until fragrant. The garlic should release its aroma without browning—this prevents bitterness. Stir frequently to ensure even cooking. This aromatic base forms the flavor foundation for the entire soup.
Toast the Rice and Add Broth
Sprinkle the 1 cup Byerlys Wild Rice Blend over the sautéed vegetables and toast for 2 minutes over medium heat, stirring constantly. This step enhances the rice's nutty flavor and prevents mushiness. Remove the pot from heat briefly to prevent burning.
Pour in the 6 cups chicken broth, ensuring all rice is submerged. Return to medium heat and bring to a gentle boil. Add the 1.5 cups diced ham, 1 tsp dried thyme, 2 whole bay leaves, 1.5 tsp salt, and 0.5 tsp black pepper. Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally. The rice should absorb the broth gradually, developing a creamy texture.
Thicken and Finish the Soup
After the rice has cooked for 45 minutes, remove the 2 whole bay leaves. In a small bowl, whisk together the 2 tbsp all-purpose flour with 2 tbsp cold water to create a smooth slurry. Slowly pour this into the simmering soup while stirring constantly. The soup will begin to thicken immediately.
Continue simmering for an additional 5-7 minutes until the soup reaches your desired consistency—it should coat the back of a spoon but remain smooth. If using the 0.5 cup heavy cream, stir it in during the final 2 minutes of cooking. This optional step adds luxurious creaminess without overpowering the savory flavors.
Garnish and Serve
Ladle the soup into bowls and garnish with 2 whole chopped green onions. Serve immediately while hot, as the flavors meld beautifully when enjoyed fresh. The soup should be rich with the earthy notes of wild rice, the smoky depth of ham, and the aromatic complexity of thyme and garlic.
For best results, pair with crusty bread to soak up every last drop of this comforting, one-pot masterpiece. The balance of textures—creamy rice, tender vegetables, and savory ham—makes this soup perfect for chilly evenings or hearty meals.
Pro Tips For Making Byerlys Wild Rice Soup Recipe With Ham
- TOAST THE RICE FIRST: Skip the soggy rice by dry-toasting the Byerlys Wild Rice Blend in a skillet with a splash of oil for 2-3 minutes before adding liquid. I learned this the hard way—my first batch turned mushy because I assumed the package instructions were foolproof. The toasted grains hold up better and add a nutty depth.
- USE HAM JUICES: Don’t drain that ham! Toss the diced ham into the pot after the broth and veggies have simmered for 10 minutes. The rendered fat and juices infuse the soup with richness without making it greasy. (Yes, even if you’re impatient like me—just add it last.)
- CHOP CARROTS UNIFORM: Cut carrots into ¼-inch slices or small cubes so they cook evenly with the rice. I once used thick rounds and ended up with a soup where half the carrots were mushy and the other half still crunchy. Uniform size = consistent texture.
- SIMMER, DON’T BOIL: Once everything’s in the pot, reduce heat to a gentle simmer (tiny bubbles, occasional swirls). Boiling turns wild rice gluey and ruins the texture. My grandmother swore by this, and she was right: low and slow keeps the grains separate and fluffy.
Dietary considerations for these flavors
Vegetarian Adaptation
Skip the ham entirely and replace it with 1 cup of firm tofu or 1 cup of mushrooms (like cremini or shiitake) for umami depth. Press and pan-fry the tofu until golden, then crumble it into the soup.
For mushrooms, sauté them with the onions and garlic to enhance their earthy flavor. Boost the broth with 1 tbsp soy sauce or 1 tsp miso paste to mimic the savory notes from ham. 🌱
Gluten-Free Swap
Replace the 2 tbsp all-purpose flour with 2 tbsp cornstarch or arrowroot powder to thicken the soup without gluten. Mix the cornstarch with water to create a slurry, then stir it into the soup as directed.
This ensures the same creamy texture while keeping the dish safe for gluten-sensitive diners. Always check labels on broth and ham to confirm they’re gluten-free.
Low-Sodium Options
Use low-sodium chicken broth (or homemade broth) to reduce sodium content. Skip adding extra salt during cooking, and instead, season to taste at the end with a pinch of celery salt or smoked paprika for depth without sodium overload.
Fresh herbs like thyme and bay leaves add flavor without relying on salt. Taste as you go—this soup is forgiving, and you can always adjust later. 💡
Dairy-Free Creaminess
Replace the 0.5 cup heavy cream with 0.5 cup coconut milk or cashew cream (blend ½ cup soaked cashews with ½ cup water) for a rich, dairy-free finish.
Both options add creaminess without altering the soup’s savory profile. For extra richness, stir in 1 tbsp nutritional yeast after cooking—it adds a cheesy, umami note.
Protein Boost
Add ½ cup cooked lentils or ½ cup chickpeas to the soup for extra protein and texture. Lentils blend seamlessly into the wild rice, while chickpeas add a subtle crunch.
Stir them in during the final 5 minutes of simmering to prevent mushiness. This upgrade makes the soup even more satisfying for hearty appetites. 💪
Nutrition facts
Frequently asked questions
Can I make this soup without Byerlys Wild Rice Blend?
Use a 50/50 mix of brown rice and long-grain white rice—it won’t be identical but works in a pinch. For a closer match, try Uncle Ben’s Wild Rice or Lundberg, though the flavor may differ slightly. The key is toasting the rice first to enhance its nutty notes.
How can I make this soup creamier without dairy?
Swap the heavy cream for ½ cup coconut milk or cashew cream (blend ½ cup soaked cashews with ½ cup water). Stir in 1 tbsp nutritional yeast after cooking for a cheesy depth without dairy. Both options add richness while keeping the soup savory.
Why does my soup taste too salty?
Use low-sodium chicken broth and skip adding extra salt during cooking. Instead, season at the end with celery salt or smoked paprika for depth. Taste as you go—this soup is forgiving, and you can always dilute with extra broth if needed.
Can I prepare this soup ahead of time?
Yes! Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze portions in 2-cup containers for 3 months. Reheat gently on the stove, adding a splash of broth if it thickens too much. Flavors actually improve overnight!
What’s the best way to reheat this soup?
Reheat on the stove over medium-low heat, stirring occasionally, until steaming hot. Avoid microwaving—it can make the wild rice mushy. If the soup seems too thick after reheating, thin it with ¼ cup warm broth per serving. Stir in fresh herbs like thyme or parsley at the end for brightness.