• Servings 8
  • Prep 15-20 min
  • Cook 60 min
  • Cuisine
  • Skill Level

Chicken and Wild Rice Soup


  • 2 tbs butter, divided
  • 1/2 cup onion, minced
  • 1/2 cup carrot, minced
  • 1/2 cup celery, minced
  • 4 cups chicken broth
  • 3/4 cup wild rice, rinsed and drained
  • 3/4 lb boneless, skinless, chicken breast
  • 2 tbs flour
  • 2 cups half and half
  • kosher salt and black pepper to taste
  • Melt 1 tbs butter in a large sauce pan over medium high heat.
  • Add the onion, carrot, celery and cook for about 5 minutes or until tender.
  • Add the broth and wild rice, bring to a boil, then reduce heat.
  • Simmer uncovered for 30  minutes.
  • Add the chicken and continue to simmer for 20-25 minutes more, or until rice is tender.
  • In a bowl, combine flour and the remaining melted butter to make a smooth paste.
  • Add about 1/4 cup of the cooking liquid to dissolve the paste, then add to the soup and stir.
  • Cook and stir until thickened bubbly, then add the half and half.
  • Cook over medium heat until heated through, then season to taste with salt and pepper.

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