Chicken Wild Rice Soup

Chicken Wild Rice Soup Recipe

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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


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3 can(s)
Chicken Stock
3/4 c
Raw wild rice
Celery (chopped)
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
Boneless chicken breasts, poached and cut in small pieces
2 c
1/2 c
Slivered almonds

How to Make Chicken Wild Rice Soup


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

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About Chicken Wild Rice Soup

Course/Dish: Chicken Soups, Cream Soups

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