Chicken and Wild Rice Soup

Beverley Williams


This is one of my favorite healthy soups. If needed you can add water to get the desired consistency.


☆☆☆☆☆ 0 votes

20 Min
40 Min
Stove Top


  • 1 lb
    cooked, boneless, skinless chicken breast
  • 3 large
  • 1 large
  • 2 stalk(s)
  • 1 Tbsp
    finely chopped onion
  • 2 c
    cooked wild rice
  • 1/2 tsp
    crushed rosemary
  • 1 Tbsp
    fresh, chopped flat leaf parsley
  • 1 clove
    minced garlic
  • 1/4 tsp
  • to taste
    salt & pepper
  • 8 c
    chicken broth
  • 2 c
  • 4 Tbsp
  • 2 Tbsp
    all purpose flour

How to Make Chicken and Wild Rice Soup


  1. Cut the chicken into bite-sized pieces.
  2. Peel and slice the carrots
  3. DIce the tomato.
  4. De-string and slice the celery
  5. Mince the clove of garlic
  6. Finely chop the onion
  7. In a large pot, melt the butter.
  8. Add the carrots, onion, garlic and celery. Saute until almost tender, about 10 minutes.
  9. Sprinkle the flour over the veggies, stirring constantly.
  10. Cook 3 more minutes until just starting to brown
  11. Add rosemary, thyme, parsley, salt & pepper .
  12. Add the broth, water and chicken and rice to the pot. Stir to mix. Bring to a boil.
  13. Lower heat to medium-low and simmer for 30 minutes, stirring occasionally.
  14. Serve with crusty bread.

Printable Recipe Card

About Chicken and Wild Rice Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Diabetic Low Fat Dairy Free

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