Chicken & Wild Rice Soup

GooseberryPatch's picture

May. 23, 2013

Creamy, hearty wild rice soup is a delicious way to put your leftover chicken, turkey or kielbasa to good use! This soup is even good enough to serve to company!


Chicken broth 28 Ounce
Carrot 1 Cup (16 tbs) , peeled, chopped
Celery 1/2 Cup (8 tbs)
Onion 1/2 Cup (8 tbs)
Mushroom 2 Cup (32 tbs) , sliced
Wild rice 1/2 Cup (8 tbs) , uncooked
Cooked chicken 2 Cup (32 tbs)
For cream mixture
Butter 2 Tablespoon
All purpose flour 1/4 Cup (4 tbs)
Salt 4 Teaspoon
Pepper 1/4 Teaspoon
Whipping cream 1 Cup (16 tbs)



1. In a dutch oven, heated over medium heat add chicken broth, carrots, celery, onion, mushrooms and rice.

2. Allow to boil, lower the heat, cover and simmer for 35 to 40 minutes or until the rice is tender.

3. In a saucepan heated over medium heat, melt butter.

4. Add in flour, salt, pepper and broth. Cook until the sauce turns thick and bubbly, stirring constantly.

5. Stir for another minute. Add whipped cream, stir again to mix.

6. Pour this mixture on the rice vegetables mixture and mix.


7. Transfer to soup bowls, garnish with cilantro (optional) and serve.


You can also add a dollop of sour cream and some chives to each bowl of soup for added flavor.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 286Calories from Fat 159

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 1271 mg52.96%

Total Carbohydrates 17 g5.7%

Dietary Fiber 1 g4%

Sugars 4 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet