Chicken and Wild Rice Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
  • 1 Tablespoon Olive Oil
  • 4 Tablespoons Butter
  • 1 Large Onion, diced
  • 2-3 Cloves of Garlic, diced
  • 1 Large Carrot, diced
  • 1 Stalk of Celery, diced
  • 2 Tablespoons flour
  • ¼ cup wine (Optional)
  • 1 quart chicken stock
  • 1 cup water
  • 4 oz (1/2 cup) Long Grain Wild Rice (with seasonings)
  • 2 (about ½ lb) Raw Chicken Breasts
  • 1 cup milk
  • ¼ cup Heavy Cream (optional)
  • Salt and Pepper – to taste
  • Parsley to garnish (optional)
  1. Set a large pot over medium high heat. Add olive oil and 2 tablespoons of butter.
  2. Once the pan is heated and the butter melted, add in the diced onion, carrots, and celery. Cook for 1-2 minutes or until soften and slightly browned. Then add in the garlic and cook for another minute.
  3. Add in the flour, stir to evenly coat the vegetables.
  4. Next, add the wine, chicken broth, and water. Bring to a boil, then add in the rice and raw chicken. Simmer for at least 20 minutes.
  5. Remove the cooked chicken from the soup, chop into bite-sized pieces, and return to the pot.
  6. Stir in the milk, cream (if using), and butter. Season with salt and pepper to taste.
  7. Garnish with parsley if desired.
My package of wild rice was seasoned. If yours isn't, just add a teaspoon of chicken bouillon.
Recipe by Simple and Sweets at