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


  • 1/2 cups - butter
  • 1 whole - onion, finely chopped
  • 1/2 cups - celery, chopped
  • 1/2 cups - carrots, chopped
  • 1/2 pounds - fresh mushrooms, sliced
  • 3/4 cups - all-purpose flour
  • 6 cups - chicken broth
  • 2 cups - wild rice, cooked
  • 1 pounds - boneless skinless chicken breast, cooked, cubed
  • 1/2 teaspoons - salt
  • 1/2 teaspoons - dried parsley
  • 1/2 teaspoons - mustard powder
  • 1/2 teaspoons - ground black pepper
  • 1 cups - almonds, slivered
  • 3 tablespoons - dry sherry
  • 2 cups - half-and-half
  • Directions:

    1. Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
    2. Next, add the rice, chicken, salt, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

    Brief Description

    A filling chicken wild rice soup, hearty enough for a main dish.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 2 hour(s)


    Can also be done in crockpot; simply add all raw ingredients except for half-and-half. Cook in low heat and then add half-and-half shortly before serving.

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    Posted On:

    May 2, 2012

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