Cream of Chicken and Wild Rice Soup

Carolyn Parke


Simple and so good. I get asked to make this all the time.

Blue Ribbon Recipe

Ready to heat things up?! Warm yourself through and through with this flavorful, hearty soup! The Test Kitchen

★★★★★ 11 votes
20 Min
1 Hr
Stove Top


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chicken breast halves, skinless and boneless, and cubed
1 stick
butter, cold
2 c
wild rice, uncooked (prefer uncle bens)
onions, yellow, medium chopped
2 c
carrots, chopped
2 c
celery stalk, chopped
8 oz
mushroom pieces
1/3 c
6 c
chicken broth
1 pt
heavy whipping cream
1 Tbsp
parsley flakes
1/2 tsp
sage, dried

How to Make Cream of Chicken and Wild Rice Soup


  • 1In large skillet, add 1/4 cup butter, onion, celery, carrots, sage, and salt and pepper to taste. Sauté till onions are turning translucent.
  • 2Add chicken breast and continue to cook until meat turns white.
  • 3In a sauce pan, bring 2 cups water to rolling boil. Add rice, reduce heat, cover and simmer 15 minutes or until rice is cooked.
  • 4Combine Vegetable/chicken mix, rice, mushrooms and chicken broth in large soup kettle. Bring to boil, reduce heat. Add cream and parsley. Heat just to boiling point. (Don't Boil)
  • 5In a micro safe bowl, melt remaining butter and add flour to make roux.
  • 6Slowly whisk the roux into the soup mixture to thicken. Enjoy!

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About Cream of Chicken and Wild Rice Soup

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #mushroom, #hearty

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