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Chicken and Wild Rice Soup


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Rate this recipe 4.5/5 (24 Votes)


  • 1 cup wild rice (I used a blend of long grain and wild)
  • 3 tablespoons margarine or butter
  • 1/4 cup finely chopped onion
  • 2 medium carrots, peeled and diced small (1/2 cup)
  • 1 - 2 ribs celery, finely chopped (1/3 cup)
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 - 1/2 teaspoon poultry seasoning
  • 4 (14.5 oz) cans reduced-sodium chicken broth
  • 3 cups cooked chicken, cubed (I used a 'Traditional' rotisserie chicken)
  • 1/4 cup heavy cream
  • 1/2 teaspoon dried parsley flakes



Step 1

Cook wild rice as directed on package. Do not overcook. Remove from heat and fluff with a fork. Set aside, uncovered.

In a large pot, melt the butter over medium heat. Add the onions, carrots, and celery and saute until softened, about 4-5 minutes, stirring frequently. Do not brown the veggies. Stir in flour and seasonings to taste; cook, stirring constantly, for another 2-3 minutes.

Whisk in the chicken broth and bring to a boil.

Add cooked chicken; reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.

Stir in cooked wild rice. Pouring in a thin stream, add the heavy cream. Bring soup back up to a low bubble, just to heat through.

Remove from heat and stir in the parsley. Serve hot.

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