Recipe: Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

This is a great winter favorite in our house. I’m actually surprised I made it through “winter” without making it. Here we are officially in spring and yet with temperatures below freezing, I’m not convinced. So I’m glad to share with you one of our cold weather friendly soups.


1 Tbs Butter
2 Carrots, sliced
2 Celery Stalks, sliced
1 Onion, diced
4 c Chicken Stock
3/4 c Wild Rice
1 lb. Chicken, cubed
2 Tbs Flour
2 Tbs Butter, softened
2 c Half & Half


Melt butter in a large pot. Saute carrots, celery and onion until tender, about 5 minutes. Add chicken stock and rice. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes. Then add the chicken and simmer for another 20-25 minutes, covered. Combine the flour and soft butter in a small bowl. Add it to the soup and increase the heat. Cook and stir until bubbly and thick. Add in the half and half. Stir and heat until heated through.

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