Chicken Wild Rice Soup Tell a Friend

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  • 2 cans - 14.5 oz. chicken broth
  • 1 cups - sliced baby carrots
  • 1/2 cups - sliced celery
  • 1/3 cups - wild rice, uncooked
  • cups - sliced leek or green onions
  • 1 teaspoons - dried thyme, crushed
  • 1/4 teaspoons - pepper
  • 2 tablespoons - butter
  • 3 tablespoons - flour
  • 1 cups - half-and-half OR milk
  • 1 1/2 cups - cubed cooked chicken breast
  • 2 tablespoons - dry sherry
  • - diced green onions, snipped fresh thyme, curled carots, optional garnishes
  • Directions:

    In a large soup pan, mix together chicken broth, carrots, celery, rice, leek, thyme and pepper. Bring to boiling; reduce heat, cover and simmer for 50 minutes until rice is tender.

    Meanwhile, in a saucepan, melt butter and stir in flour. Stir in half-and-half or milk. Cook and stir until bubbly, then cook and stir 1 minute more.

    Slowly add half-and-half mixture to rice mixture, stirring constantly. Stir in chicken and sherry; heat through. Do not boil.

    Garnish with diced green onions, snipped fresh thyme (optional) and curled carrots (optional).

    Brief Description

    A hearty soup of chicken, rice, celery and carrots in a seasoned creamy base; perfect for entertaining large groups.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 1 hour(s) 15 min


    Makes 4 main-dish servings or 8 appetizer servings. Double the recipe for family servings and triple it for "company". Gives plenty for refills. A great soup for entertaining; serve with a selection of hearty breads and dessert. Reheats well, but be careful not to boil.


    Devi Titus

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    Posted On:

    December 6, 2018

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