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Chicken & Wild Rice Soup


Chicken and wild rice soup is perfect for warming you and your family up on a cool day. Serve with some crackers to crunch up in the soup!

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Rate this recipe 4.2/5 (37 Votes)


  • 1 cup wild rice
  • 1/4 cup vegetable oil
  • 1 onions, chopped
  • 2 medium sized carrots, peeled and chopped
  • 2 large stalks celery, chopped
  • 1 teaspoon dried thyme
  • 3/4 cup all-purpose flour
  • 8 cups chicken stock
  • Salt and pepper
  • 2 cups cooked chicken, cubed
  • 8 ounces mushrooms, stems removed and sliced
  • 1 cup half-and-half
  • 1/2 cup chopped parsley


Servings 4
Preparation time 15mins
Cooking time 70mins


Step 1

Cook wild rice in 4 cups of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.

In a large pot, add vegetable oil. Sauté onions, carrots, and celery until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.

Pour in chicken stock. Bring to a boil.

Add cooked chicken, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.

Add cooked wild rice and pour in half-and-half. Bring soup back up to a boil and allow it to heat through, about 5 minutes.

Turn off heat. Stir in chopped parsley.

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