Creamy Wild Rice and Chicken Soup

Creamy Wild Rice and Chicken Soup

Brooke McArthur


-chicken parts (thigh, breast, etc)- can also use duck (enough for 4 cups worth of bite-sized pieces)

-wild rice (broken or whole, both work), 1 cup (5 ounces)

-4 tablespoons unsalted butter

-3 celery stalks, cut into 1/2 inch pieces

-2 carrots, cut into 1/2 inch pieces

-1 medium onion, chopped

-2 garlic cloves, minced (or to taste)

-1 1/2 tsp finely chopped thyme (or your favourite savoury herb, like sage or summer savoury)

-salt (to taste)

-ground black pepper (to taste)

-1/4 cup all-purpose flour

-2 quarts chicken stock, or broth (find a recipe for homemade chicken stock here!)

-2 cups water

-1 cup heavy cream


mushrooms (crimini, shiitake, blue oyster)- 1 cup- or 1/4 cup dried mushrooms

dried herbs (simmer blend, sage, thyme)



1. Roast your chosen chicken parts until cooked. Set aside to let cool. 

2. In a saucepan or pot, melt butter on medium heat. Once melted, add in celery, carrots, onion, garlic, salt, and pepper. Sautee on medium heat for 10 mins, or until softerned.

OPTIONAL: if adding in mushrooms and/or dried herbs, add them in now.

3. Pour the flour over the vegetable mixture, and cook for 3 minutes, stirring the flour into the vegetables to coat them. 

3. Add in the wild rice, and slowly stir in the stock/broth and water. Bring to a boil, and simmer over low-medium heat stirring occasionally until the vegetables are tender, about 30 mins.

4. Add in the chicken pieces and simmer, stirring until the rice is tender, about another 10-15 minutes.

5. Stir in the heavy cream and season with salt and pepper. Serve.

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