- Perfect comfort food that transforms leftover ham into something amazing
- Simple ingredients create a restaurant-quality soup at home
- Beginner-friendly recipe with detailed instructions for foolproof results
- Make-ahead friendly for busy weeknight dinners
Turn Leftover Ham Into a Bowl of Comfort
Need a delicious way to use up that leftover ham? This Ham and Wild Rice Soup is your answer. Rich, creamy, and packed with tender vegetables, this soup transforms simple ingredients into a meal that feels like it came from a gourmet kitchen.
The Ham and Wild Rice Soup combines the nutty flavor of wild rice with savory chunks of ham in a velvety broth. Every spoonful delivers the perfect balance of heartiness and comfort. The best part? This Ham and Wild Rice Soup comes together in under an hour but tastes like it simmered all day.
Whether you’re a cooking novice or seasoned chef, this Ham and Wild Rice Soup recipe is designed to give you perfect results every time. Let’s get started on your new favorite soup!
Nutrition Facts: Ham and Wild Rice Soup
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 |
| Protein | 24g |
| Carbohydrates | 42g |
| Fat | 14g |
| Fiber | 3g |
| Sodium | 780mg |
| Sugars | 4g |
Serving size: 1½ cups (4 servings total)
What You’ll Need for Perfect Ham and Wild Rice Soup
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Wild rice blend | 1 cup | Not instant rice |
| Ham (cooked, diced) | 2 cups | About ¾ pound |
| Unsalted butter | 4 tablespoons | ½ stick |
| Yellow onion (diced) | 1 medium | About 1 cup diced |
| Carrots (diced) | 2 medium | About ¾ cup diced |
| Celery stalks (diced) | 2 stalks | About ½ cup diced |
| Garlic (minced) | 3 cloves | About 1 tablespoon |
| All-purpose flour | ¼ cup | 4 tablespoons |
| Chicken broth | 4 cups | 32 ounces |
| Bay leaves | 2 | Whole |
| Thyme (fresh) | 2 sprigs | Or ½ teaspoon dried |
| Heavy cream | ½ cup | 4 ounces |
| Salt | To taste | Start with ½ teaspoon |
| Black pepper | To taste | Start with ¼ teaspoon |
| Fresh parsley (chopped) | 2 tablespoons | For garnish |
Equipment List for Ham and Wild Rice Soup
| Tool | Purpose | Notes |
|---|---|---|
| Dutch oven or large pot (5-quart) | Main cooking vessel | Needs a heavy bottom |
| Sharp chef’s knife | For chopping vegetables | Keep fingers tucked |
| Cutting board | Food prep surface | Use separate ones for meat |
| Measuring cups (liquid) | For broth and cream | Clear glass preferred |
| Measuring cups (dry) | For rice and flour | Level off for accuracy |
| Measuring spoons | For smaller ingredients | Nesting set works best |
| Wooden spoon | Stirring the soup | Won’t scratch your pot |
| Whisk | For making the roux | Prevents flour lumps |
| Ladle | Serving the soup | 4-ounce size is ideal |
| Timer | Track cooking times | Phone timer works too |
Substitution Options for Ham and Wild Rice Soup
- No wild rice? Use brown rice or a rice pilaf mix (cooking times may vary)
- Dairy-free? Substitute butter with olive oil and heavy cream with full-fat coconut milk
- No fresh herbs? Use 1 teaspoon dried thyme and 1 tablespoon dried parsley
- Low-sodium diet? Use low-sodium broth and reduce added salt
- No heavy cream? Half-and-half will work but will be less rich
Extremely Detailed Step-by-Step Instructions
Prep Time: 15 minutes
Cook Time: 30 minutes (plus 45 minutes if cooking wild rice from scratch)
Total Time: 45-90 minutes
Servings: 4
Preparation Phase for Ham and Wild Rice Soup
- Gather all ingredients
- Read through the entire recipe first
- Place all ingredients on your counter
- This ensures you have everything you need before starting
- Prepare the wild rice
- If using uncooked wild rice: Rinse 1 cup wild rice blend in cold water until water runs clear
- Place in a separate saucepan with 3 cups water and ¼ teaspoon salt
- Bring to a boil, then reduce heat to low
- Cover and simmer for 45 minutes, or according to package directions
- Set a timer to avoid overcooking
- Rice should be tender but still have some bite
- Drain any excess water when done
- If using pre-cooked wild rice: Measure 3 cups and set aside
- Prep the vegetables (while rice cooks)
- Place cutting board on a non-slip surface
- Peel onion and cut off both ends
- Cut onion in half from top to bottom
- Place flat side down and slice into ¼-inch strips
- Turn and cut across the strips to create ¼-inch dice (about 1 cup)
- Peel carrots and trim off ends
- Cut carrots in half lengthwise
- Cut each half lengthwise again if carrots are thick
- Cut across into ¼-inch pieces (about ¾ cup)
- Trim ends off celery stalks
- Cut celery lengthwise into ¼-inch strips
- Cut across into ¼-inch pieces (about ½ cup)
- Peel garlic cloves
- Mince garlic finely with knife (about 1 tablespoon) or use a garlic press
- Gather all chopped vegetables on cutting board or in small bowls
- Prepare the ham
- Use a separate cutting board for meat to prevent cross-contamination
- Dice the cooked ham into ½-inch cubes (about 2 cups)
- If using leftover ham that’s very salty, rinse it briefly under cold water
- Pat dry with paper towels if rinsed
- Place in bowl and set aside
- Measure remaining ingredients
- Measure 4 tablespoons (½ stick) unsalted butter
- Measure ¼ cup (4 tablespoons) all-purpose flour
- Measure 4 cups (32 ounces) chicken broth
- Count out 2 bay leaves
- Pick 2 sprigs fresh thyme (or measure ½ teaspoon dried)
- Measure ½ cup heavy cream
- Wash and chop enough fresh parsley to make 2 tablespoons
- Have salt and pepper grinders ready
Cooking Phase for Ham and Wild Rice Soup
- Start the soup base
- Place Dutch oven or large pot on stove
- Set heat to medium
- Add 4 tablespoons butter
- Allow butter to melt completely (about 1 minute)
- Watch carefully to prevent burning
- The butter should sizzle gently but not brown
- Cook the vegetables
- Add diced onions, carrots, and celery to the melted butter
- Stir with wooden spoon to coat vegetables evenly
- Cook for 5-7 minutes, stirring occasionally
- You’ll know they’re ready when onions become translucent
- Vegetables should soften but not brown
- If they start to brown, reduce heat slightly
- Add garlic
- Add minced garlic to the softened vegetables
- Stir constantly for 30 seconds
- Garlic burns easily, so watch carefully
- You’ll smell the garlic becoming fragrant
- Do not let it brown or it will taste bitter
- Create the roux (thickener)
- Sprinkle ¼ cup flour evenly over the vegetable mixture
- Using wooden spoon, stir constantly for 1-2 minutes
- The mixture will look paste-like and start to coat the bottom of the pot
- Keep stirring to prevent flour from burning
- This cooking step removes the raw flour taste
- The roux should be the color of wet sand, not brown
- Add liquid and seasonings
- Turn heat down to medium-low
- Slowly pour in 1 cup of the chicken broth while stirring constantly
- Use a whisk if you have one to prevent lumps from forming
- Once smooth, add the remaining 3 cups of broth
- Add 2 bay leaves and 2 thyme sprigs (or ½ teaspoon dried thyme)
- Stir to combine everything
- Simmer the soup base
- Increase heat to medium-high
- Bring the mixture to a gentle boil, which will take about 3-5 minutes
- You’ll see small bubbles consistently breaking the surface
- Reduce heat to medium-low to maintain a simmer
- Let simmer for 10 minutes, stirring occasionally
- The soup will begin to thicken slightly
- You should be able to draw a line on the back of a spoon
- Add ham and rice to the Ham and Wild Rice Soup
- Add the 2 cups diced ham to the simmering soup
- Stir in the cooked wild rice (about 3 cups)
- Gently stir to distribute ingredients evenly
- Return to a simmer if needed by adjusting heat
- Simmer for an additional 5 minutes
- This allows the ham to release flavor and everything to heat through
- Finish the Ham and Wild Rice Soup
- Turn heat to low
- Use a spoon to find and remove the bay leaves and thyme sprigs
- Slowly stir in ½ cup heavy cream
- Stir gently to incorporate cream without curdling
- Do not allow soup to boil after adding cream
- Season with salt and pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
- Stir and taste, adding more seasoning if needed
- Allow to heat through for 2-3 minutes on low heat
Serving Your Ham and Wild Rice Soup
- Serve the soup
- Ladle hot soup into warmed bowls (about 1½ cups per serving)
- Warming the bowls keeps soup hot longer (rinse with hot water)
- Sprinkle each serving with fresh chopped parsley
- Serve immediately
- Offer crusty bread, crackers, or a simple salad on the side
Troubleshooting Your Ham and Wild Rice Soup
Common Issues and Solutions
Soup too thin?
- Mix 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl
- Stir until completely smooth with no lumps (this is called a slurry)
- Add to simmering soup a little at a time while stirring
- Allow to cook for 2-3 minutes until thickened
- Add more slurry if needed
Soup too thick?
- Add chicken broth, ¼ cup at a time
- Stir well after each addition
- Continue until desired consistency is reached
- Remember that soup thickens as it cools
Rice absorbing too much liquid?
- Wild rice continues to absorb liquid as it sits
- If making ahead, cook the rice separately and add it to individual portions when serving
- Or add a little extra broth when reheating
Soup tastes bland?
- Ham varies greatly in saltiness, so taste carefully
- Add salt ¼ teaspoon at a time, tasting between additions
- Add a splash of white wine or a squeeze of lemon juice for acidity
- Try adding ½ teaspoon of smoked paprika for depth
- A dash of Worcestershire sauce adds umami flavor
- Fresh herbs added at the end brighten flavor
Cream curdling?
- This happens if soup is too hot or boiling when cream is added
- Lower heat completely before adding cream
- Temper the cream by adding a small amount of hot soup to it first, then add the mixture back
- If already curdled, try blending a small portion and returning it to the pot
Variations & Substitutions for Ham and Wild Rice Soup
Make It Your Own
Chicken and Wild Rice: Substitute 2 cups of cooked, diced chicken for the ham. This creates a classic chicken and kale alternative that’s just as satisfying.
Creamy Mushroom Version: Add 8 oz of sliced mushrooms when sautéing the vegetables. Cook until mushrooms release their moisture and begin to brown for an earthy flavor profile.
Lighter Ham and Wild Rice Soup Option: Replace heavy cream with half-and-half or evaporated milk for fewer calories. The soup will be slightly less rich but still delicious.
Extra Vegetables in Your Ham and Wild Rice Soup: Add 1 cup of frozen peas or corn during the last 5 minutes of cooking for color and sweetness.
Spicy Ham and Wild Rice Soup: Add ¼ teaspoon cayenne pepper or ½ teaspoon red pepper flakes with the other seasonings for a soup with a kick.
Storage & Reheating Your Ham and Wild Rice Soup
Keep It Fresh
Refrigerator Storage:
- Allow soup to cool completely before refrigerating (no longer than 2 hours at room temperature)
- Transfer to airtight containers, leaving some space at the top
- Store in refrigerator for up to 3 days
- The rice will continue to absorb liquid, so the soup will thicken over time
- Label containers with date and contents
Freezer Storage:
- For best results, freeze the soup base without rice or cream
- When ready to eat, thaw, reheat, and add freshly cooked rice and cream
- If you must freeze complete soup, use within 2 months
- Freeze in individual portions for easy meals
- Use freezer-safe containers and leave 1-inch headspace for expansion
- Thaw overnight in refrigerator before reheating
- Label containers with date and contents
Reheating Instructions:
- Stovetop (preferred method): Place in saucepan over medium-low heat
- Stir occasionally to prevent sticking
- Heat until internal temperature reaches 165°F (about 5-7 minutes)
- Add a splash of broth or water if soup has thickened too much
- Microwave: Place portion in microwave-safe bowl
- Cover loosely with microwave-safe lid or paper towel
- Heat in 1-minute intervals at 70% power, stirring between each
- Stir well and check temperature before serving
Safety Notes & Tips for Ham and Wild Rice Soup
Kitchen Wisdom
- Temperature matters: Always ensure your Ham and Wild Rice Soup reaches 165°F when reheating to prevent foodborne illness.
- Cream caution: Never boil the soup after adding cream as it will curdle. Keep heat low and stir gently.
- Taste before salting: Since ham contains sodium, taste the Ham and Wild Rice Soup before adding salt.
- Meal prep idea: This Ham and Wild Rice Soup is perfect for creative ham creations throughout the week.
- Storage containers: Use glass containers when possible as they won’t stain from the soup and won’t absorb odors.
- Bacon bonus: For extra flavor in your Ham and Wild Rice Soup, cook 2 strips of bacon first, remove, crumble, and use as garnish.
- Veggies first: Always sauté vegetables before adding liquids – this develops deeper flavors in your Ham and Wild Rice Soup.
- Rice tip: If you find wild rice too chewy, look for cracked wild rice which cooks faster and has a softer texture.
- Broth matters: For a flavor boost in your Ham and Wild Rice Soup, try this pinto bean and ham broth as your base instead of chicken broth.
- Make-ahead tip: Prepare all ingredients the day before and store separately in the refrigerator to make assembly quick and easy.
- Knife safety: Keep fingers tucked when chopping vegetables to prevent cuts.
- Leftover rescue: If soup becomes too thick after refrigeration, thin with broth, not water, to maintain flavor.
Perfect Pairings for Ham and Wild Rice Soup
This Ham and Wild Rice Soup pairs wonderfully with:
- Crusty sourdough bread for dipping
- Simple green salad with vinaigrette
- Buttery garlic bread
- Warm, flaky biscuits
- Crisp apple slices for a sweet contrast
- Grilled cheese sandwich for a hearty meal
Enjoy this comforting Ham and Wild Rice Soup on chilly evenings or whenever you need a satisfying meal that feels like home!
