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Chicken Wild Rice Soup

This Chicken Wild Rice Soup is one of the most satisfying and hearty bowls of soup you'll ever eat.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Soup
Cuisine: American
Keyword: Chicken, Rice
Servings: 4 servings
Calories: 240kcal
Author: Laura


  • 1 tbsp butter
  • 1/4 cup onion finely chopped
  • 1/4 cup celery chopped
  • 1/4 cup carrots sliced
  • 8 mushrooms sliced
  • 1 tbsp all-purpose flour
  • 4 cups chicken broth
  • 3/4 cup cooked wild rice
  • 1/2 lb boneless skinless chicken breasts cooked and cubed
  • 1/4 tsp salt
  • 1/4 tsp dried parsley
  • 1/4 tsp mustard powder
  • 1/4 tsp ground black pepper
  • 1 tbsp sherry
  • 1 cup half-and-half


  • Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes.
  • Add the flour and whisk together.
  • Gradually pour in the chicken broth, whisking constantly until all combined. Bring just to a boil, reduce heat to low and let simmer for 10 minutes.
  • Add the rice, chicken, salt, parsley, mustard powder, and black pepper. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. Do not boil.


You can leave the sherry out or substitute it with white wine.
This recipe can be made in the crockpot. Saute the vegetables before adding for extra flavor. Add the half and half no more than one hour before serving, not at the beginning, or the soup will curdle.


Calories: 240kcal | Carbohydrates: 15g | Protein: 18g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 1136mg | Potassium: 691mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1685IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 1mg