Chicken and Wild Rice Soup

13 Jan


It is soup weather in our part of the country, and this one is a hearty satisfying treat on a cold winter night.  I love the nutty  texture of wild rice and this recipe highlights it beautifully.  It doesn’t take a lot of time to prepare, but it can really be quick to prepare when you cook the chicken and the rice the night before.  This recipe is a hit with everyone in the family, kids and adults alike.

Ingredients: (You can half this recipe if these amounts are too much for your family)

1 cup flour

1 1/2 sticks butter or margarine (12 Tablespoons)

1/2 onion, minced

1 cup grated carrot

6 cups chicken broth

1 1/2 cups wild rice, cooked according to package directions (this is not brown rice, but wild rice.  There is definitely a difference!)

3-4 cooked boneless skinless chicken breasts, chopped

1/4 cups slivered almonds (or more if you desire)

1/2 teaspoon salt, or more to taste

2 cups half and half

fresh snipped parsley


Cook wild rice in boiling water as directed on the package.


When done, set aside and melt butter or margarine in a saucepan.


Add the minced onion and the grated carrot to the butter and cook for a few minutes til the onions and carrots are tender.


Once the onions and carrots are tender, sprinkle in the 1 cup of flour and cook and stir for a minute or so until the mixture is bubbly and the flour is completely absorbed into the butter mixture, and no lumps of flour remain.


Gradually begin adding the chicken broth as you stir to reduce any lumps that might form.  Soup will thicken as you heat it.


Stir in the cooked, chopped chicken breast.


Stir in the cooked wild rice.  You can use as little or as much as you like.


Sprinkle in the slivered almonds and continue to heat the soup to serving temperature.


When heated to serving temperature, stir in the half and half and bring back up to temperature, but do not boil. If you prefer a thinner soup, you can add additional chicken broth until it’s the consistency you desire.


Ladle into bowls and serve with crusty garlic bread and a salad for a satisfying meal!



2 Responses to “Chicken and Wild Rice Soup”

  1. Rebekah Wright February 5, 2013 at 1:03 pm #

    This is so delicious!!!! I just made it to have for supper tonight and ate it for lunch too because it is so good! I love your recipes and love that you have photos and detailed instructions. I have 4 very young children and love to cook but don’t have time or concentration at this stage of life to try new recipes. Your site makes it easy to try something new since it is so well explained. Thanks for sharing! (I only wish I had made your 19 hour bread to go with this…next time!) rebekah (Cathy’s friend)
    P.S. we made your m&m cookies a couple of weeks ago and loved them too:)

    • Deb February 5, 2013 at 5:10 pm #

      It is good! I’m glad you tried it!

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