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Sue U Chicken and Wild Rice Soup


Boundary Waters Wild Rice Soup

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  • 6 tablespoons unsalted butter
  • 1 cup diced yellow onion
  • 1 small leek, halved lengthwise, rinsed well and thinly sliced
  • 1-1/2 cups chopped celery
  • 3/4 cup diced carrots
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth
  • 1-1/2 cups cooked wild rice
  • 1/2 roasted chicken, meat chopped (1 to 1-1/2 cups)
  • 1 cup heavy cream
  • 5 tablespoons dry sherry
  • 2 teaspoons salt
  • 1-1/2 teaspoons freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh thyme leaves
  • 2 tablespoons slivered almonds, toasted, for garnish


Adapted from


Step 1

To Prepare Vegetables:
Melt butter in large saucepan over medium heat. Add onion. Saute for 5 minutes or until translucent. Add leek, celery, and carrots. Cook, stirring occasionally, for 5 minutes or until softened.

To Make Stock:
Add flour. Cook constantly, for 1 minute. Whisk in chicken broth. Bring to a boil. Reduce heat. Simmer for 20 minutes.

To Make Soup:
Add rice, chicken, cream, sherry, salt, pepper, parsley, and thyme. Cook for 5 minutes or until warmed through. Taste and adjust seasoning as necessary. Garnish with almonds. Serve hot.


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