• Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

Share This Recipe

83% of people like this recipe
( 6 votes )

What do you think?

Servings: 6
Recipe by: Rae


1/2 cup wild rice
4 quarts chicken stock
1 TBSP canola oil
2 cups carrots, diced
1 cup celery, diced
1 cup onions, diced
3/4 cup cooking sherry
1/4 tsp thyme
1/2 tsp granulated garlic
1 bay leaf
1 tsp pepper
1 TBSP kosher salt
1/4 cup unsalted butter
1/2 cup all purpose flour
10 ounces chicken breast, cooked and shredded


1. Put the wild rice and chicken stock in a large stock pot over high heat and cook 20 minutes.

2. In a saute pan over medium high heat cook the onions, celery and carrots for 2 minutes.

3. Add the sherry, thyme, garlic and bay leaf to the vegetables and cook over low heat about 5 minutes or until most of the liquid has evaporated.

4. Add the veggies to the pot of rice and stock and cook over medium high until rice is tender, about 1 hour.

5. In the meantime melt the butter in the now empty saute pan over medium low heat and add the flour. Cook until slightly browned and nutty in fragrance, about 3 minutes, stirring constantly.

6. Whisk the flour mixture into the soup and stir for 3 minutes over low heat.

7. Add the chicken and cook until heated through.


A dash of heavy cream or squeeze of lemon would be a nice finish to the soup.

Recipe Feedback

Creamy Chicken and Wild Rice Soup

Got some tips or comments for this recipe?

Kitchen Essentials
Affiliate links to products we use and recommend