Real Recipes From Real Home Cooks ®

cream of chicken and wild rice soup

★★★★★ 12
a recipe by
Carolyn Parke
Idaho Falls, ID

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 @kitchencrew
★★★★★ 12
serves 8-10
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For cream of chicken and wild rice soup

  • 4
    chicken breast halves, skinless and boneless, and cubed
  • 1 stick
    butter, cold
  • 2 c
    wild rice, uncooked (prefer uncle bens)
  • 1
    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

  • 1
    In large skillet, add 1/4 cup butter, onion, celery, carrots, sage, and salt and pepper to taste. Sauté till onions are turning translucent.
  • 2
    Add chicken breast and continue to cook until meat turns white.
  • 3
    In a sauce pan, bring 2 cups water to rolling boil. Add rice, reduce heat, cover and simmer 15 minutes or until rice is cooked.
  • 4
    Combine 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)
  • 5
    In a micro safe bowl, melt remaining butter and add flour to make roux.
  • 6
    Slowly whisk the roux into the soup mixture to thicken. Enjoy!