Lisa's Cream of Chicken and Wild Rice Soup

Lisa's Cream Of Chicken And Wild Rice Soup

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Lisa Huxhold


Adapted this from another recipe. All amounts are approximate as are the cooking times.This is the great thing about making soup you can adapt and change it depending on your mood and the ingredients you have on hand.


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30 Min
2 Hr 15 Min
Stove Top


  • 1 medium
    onion chopped
  • 3 stalk(s)
    celery chopped
  • 3 Carrots
    peeled and sliced
  • 2 clove
    garlic minced
  • 1-1/2 c
    rice blend (wild, white, brown and red) i use royal blend brand
  • 2
    bay leaves
  • 3/4 tsp
    dried thyme
  • to taste
  • to taste
  • 4
    chicken breasts
  • 8 c
  • 3-4 c
    half and half
  • 1 Tbsp
    better than bouillon base
  • 8 oz
    mushrooms chopped (optional)
  • 2 c
    potatoes cubed
  • 2 Tbsp

How to Make Lisa's Cream of Chicken and Wild Rice Soup


  1. Saute the onions, celery and mushrooms (if using) in the butter until soft. Add the garlic and saute for an additional 2 minutes. You do not want the garlic to brown.
  2. Add the water, chicken base, bay leaves, Thyme, carrots, salt and pepper. Add the chicken breasts (whole). Cook for approximately 30 minutes over medium heat until the chicken is cooked. Remove the chicken from the pot and set aside to cool a bit.
  3. Add to the pot the rice mix. Cook for approximately 45 minutes until the rice is tender. Add the potatoes and the cooled chopped chicken. Cook for approximately 45 minutes until the potatoes are tender.
  4. Remove the bay leaves. Stir in the half and half and serve.

Printable Recipe Card

About Lisa's Cream of Chicken and Wild Rice Soup

Course/Dish: Cream Soups
Main Ingredient: Chicken
Regional Style: American

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