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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 tablespoons - unsalted butter
  • 3 - celery ribs, cut into 1/2-inch pieces
  • 2 - carrots, cut into 1/2-inch pieces
  • 1 - medium onion, chopped
  • 2 cloves - garlic, minced
  • 1 1/2 teaspoons - finely chopped thyme
  • - salt and pepper
  • 1/4 cups - all-purpose flour
  • 1 cups - wild rice (or brown rice), about 5 oz.
  • 2 quarts - chicken stock or low-sodium broth
  • 4 cups - bite-size pieces of roasted chicken or turkey
  • 1 cups - heavy cream or half-and-half
  • Directions:

    1. In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.

    2. Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.

    Brief Description

    Creamy wild rice soup; perfect for using leftover chicken or turkey.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 1 hour(s)


    The soup can be made ahead and refrigerated for up to 2 days; reheat gently before serving.


    Food and Wine

    Posted By:


    Posted On:

    December 5, 2014

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