Chicken Wild Rice Soup

Chicken Wild Rice Soup

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Nancy DeKalb


Great, hearty soup. I cook the wild rice ahead of time and store in the fridge for a day or two.


★★★★★ 2 votes

8-10 bowls


  • 3 can(s)
    Chicken Stock
  • 3/4 c
    Raw wild rice
  • 3
    Celery (chopped)
  • 3
    Carrots (chopped)
  • 1 medium
    Onion (chopped)
  • 1 stick
  • 1/2 c
    Oscar Mayer Real Bacon Bits
  • 1/4 c
  • 1 Tbsp
    lemon juice, fresh
  • 3/4 c
  • 3
    Boneless chicken breasts, poached and cut in small pieces
  • 2 c
  • 1/2 c
    Slivered almonds

How to Make Chicken Wild Rice Soup


  1. Simmer rice in stock about 45 minutes.
  2. Chop veggies into small pieces and sauté in 2 Tablespoons of butter in soup pot.
  3. Add bacon bits and pepper to taste. Add rest of butter stick.
  4. Once butter melts, add flour to make roux.
  5. Pour in chicken stock (can use stock from poached chicken breasts), add rice and stir well. Simmer 15 minutes, stirring frequently.
  6. Add lemon juice, sherry and chicken. Simmer for 15 minutes.
  7. Add half and half and almonds. Simmer for 30 minutes, but don’t let half and half curdle.

Printable Recipe Card

About Chicken Wild Rice Soup

Course/Dish: Chicken Soups Cream Soups

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