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Cream of Chicken and Wild Rice Soup


Great use for left over BBQ or roast chicken.

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Rate this recipe 4.3/5 (12 Votes)
Cream of Chicken and Wild Rice Soup 1 Picture


  • Left over BBQ or roast chicken pieces with skin, fat and bones removed
  • 1 1/3 cups 1 1/3 cups of wild rice
  • 1 cup 1 cup chopped celery
  • 1 large 1 large leek, thinly sliced
  • 1 1 litre chicken stock
  • 2 Tbs 2 Tbs margarine
  • 3/4 cup 3/4 cup white wine
  • 600 ml 600ml thickened cream
  • salt and pepper to taste


Servings 4
Preparation time 15mins
Cooking time 60mins
Adapted from


Step 1

1. Boil wild rice, but remove from heat 15 minutes before it's done. Drain excess liquid and set aside.

2. In a stock pot over medium heat saute butter, celery and leek until translucent. Pour in stock and partially cover with wild rice. Simmer for approx 10 mins.

3. Add chicken, white wine and cream. Simmer on low heat for 15 mins.


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