Chicken and Wild Rice Soup

Chicken and Wild Rice Soup


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Dive into this traditional comfort dish. This easy meal is hearty and delicious.

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Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

2 servings


  • 6 tablespoons butter
  • 1/2 cup carrot, diced
  • 1/2 cup celery, diced
  • 1/2 cup onion, diced
  • 1 clove garlic, minced
  • 1/4 cup flour
  • 3 cups reduced-sodium chicken broth
  • 1 1/2 cups cream
  • 1 (6 ounce) package long grain and wild rice blend, cooked according to instructions
  • salt and pepper to taste
  • 1 and 1/2 cups uncooked wild rice
  • 1 pound chicken thighs, skinless and boneless, cooked, chopped into smaller slices
  • 1/2 cup Parmesan cheese, shredded
  • 1/3 cup fresh parsley, chopped

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In a Dutch oven, melt the butter over medium heat and add the carrots, celery, and onion. Sautee for until vegetables become tender or soft. Add in the garlic and cook for an additional minute.
Throw in flour and stir to a creamy texture. Cook for an additional 2-3 minutes and then slowly mix in the chicken broth and cream. Cook mixture over medium heat or until mixture thickens.
Add the rice and chicken. Stir as desired.
Add salt and pepper for taste and serve.

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