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


Wild Rice
  • 1 cups - wild rice
  • 3 cups - water
  • 4 teaspoons - granulated chicken bouillon OR 1 bouillon cube per cup of water
  • Chicken Wild Rice Soup
  • 1 cups - onion, chopped
  • 2 stalks - celery, cut in pieces
  • 2 - carrots, peeled, diced
  • 1/2 cups - butter
  • 1/2 cups - flour
  • 4 cups - chicken broth
  • 2 cups - cooked wild rice
  • 2 cups - cream
  • 2 cups - cooked chicken, chopped
  • 1 teaspoons - parsley flakes
  • 1/2 teaspoons - salt and pepper
  • 1/4 teaspoons - basil
  • - mushrooms, chopped
  • - corn
  • - rosemary, to taste
  • - garlic, to taste
  • Directions:

    Method for cooking Wild Rice:

    Rinse the rice thoroughly and put into covered baking dish. Add water and bouillon. Cover and bake in 350 degree F oven for 1-1/2 hours, checking rice after 1 hour, and adding more water if needed; continue baking for additional 1/2 hour. Rice should be moist and not dry. Cooked rice may be frozen for later use.

    Chicken Wild Rice Soup:

    Melt butter in a pan and saute the onion, celery and carrots until onion is transparent.

    Reduce heat. Blend in flour; gradually add broth. Bring to a boil. Boil 1 minute.

    Reduce heat, add rice, cream, chicken, parsley, mushrooms, corn, rosemary, garlic, salt, pepper and basil. Simmer for 20 minutes (Do Not Boil!).

    Have plenty of half-and-half on hand as this soup thickens. Freezes well.

    Brief Description

    Wild rice soup with chicken, celery, carrots, mushrooms and seasonings.

    Main Ingredient:

    wild rice

    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 2 hour(s)


    adapted from The Bank Gift Haus Tea Room, Wykoff, Minnesota

    Posted By:

    Posted On:

    February 22, 2017

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