Chicken Wild Rice Soup I Recipe -
Chicken Wild Rice Soup I Recipe

Chicken Wild Rice Soup I

Recipe by  

"A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 10 mins

    2 hrs 25 mins


  1. 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. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
  2. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
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Reviews More Reviews

Most Helpful Positive Review
May 07, 2008

This is a great tasting soup! I did it in a crockpot without any of the extra steps. Chicken and roux and rice were all raw. Just combined everything, set it on low and walked away. I added the cream/milk just before serving. It still turned out great and was super easy! Recipe survives well with substitutes or omissions: oil instead of butter, milk instead of cream, no mushrooms, etc. I used the food processor to chop all of the veggies fast and easy. Great recipe.

Most Helpful Critical Review
Oct 02, 2011

I read through the reviews before I made this recipe, this way I'd know where to make changes and not risk wasting ingredients. I used a quarter of the butter called for in this recipe and added in just a little extra virgin olive oil to keep the butter from scorching. I did double the mushrooms and I added in quite a bit of fresh minced garlic. I did not need the flour or the salt. I used all organic chicken broth. To cut back on the fat, I used 1/3 cup fat free half-n-half and that was all I needed to make this a creamy soup plus it made it thicker without needing the flour. I did not add the mustard powder as I didn't have any. This is very good, though after tasting it, I did add in more curry powder. The almonds were just right in this soup, just wonderful. I would have never thought of that.

Oct 22, 2003

Since moving to Minnesota, I've tried several wild rice soup recipes - this is the best yet. Several steps can be completed the nite before - cooking/cubing the chicken, cooking the rice, etc. I've found that the key is to learn how to cook wild rice first - I always use 4 cups of water to one cup wild rice with a tsp of salt and boil it for approx. 40-50 minutes. Then I divide it into to large baggies of 2 cups each, which can be frozen for later use. I added 8 slices of cooked and crumbled bacon, substituted garlic salt for the salt, and ommitted the curry and mustard powders. I also used 3 cups of cooked wild rice instead of two. A GREAT recipe that I will use again.

Nov 16, 2005

This is the second time I've made this soup, and had to jump on here and give it 5 stars!! This soup is naughty but oh so nice :-) One observation and one suggestion. Observation: Don't worry about the flour "clumping" when you add it to the veggies....the clumps cook out! Suggestion: Double the Curry. This ingredient sounded strange to me when I first looked at the recipe, but believe me it's the *KEY* to this soup. Well any type of chicken based soup, so I'm told. Who would have ever thought Curry makes chicken soup more "chickeny"!! Enjoy, it's awesome.

Jan 09, 2008

Great soup. I made changes. Less flour, 2% milk instead of 1/2 & 1/2, Beer instead of Sherry, Dijon mustard instead of mustard powder, used wild rice, brown rice and basmatti for a total of 3 cups cooked rice, combo of butter and olive oil to make roux, no almonds. Turned out FANTASTIC! Will make again and again!

Feb 01, 2006

Oh my goodness! This is fantabulous tasting! I added a bit more curry than called for, and made a double batch. Freezes and reheats wonderfully, so make extra and take a night off in the kitchen. (Hint: use an ice cream bucket that fits in your crock pot to freeze left-overs, and you'll have an easy meal. Just remove frozen soup from ice cream bucket, place in crock pot on low, and come home to a delicious meal. Hubby said the house smelled fantastic when he got home!

Mar 05, 2003

Excellent, excellent recipe, Sue! I made this on a rainy Friday afternoon after a long day at work, and it was remarkably easy and very tasty! My two roommates and I feasted on this with toasted wheatberry bread... They raved about it! I baked the boneless, skinless chicken breasts (brushed with extra-virgin olive oil, sprinkled with marjoram, thyme, oregano, a little salt & pepper, then baked at 450 for 30-35 min.) Turned out great! This is definitely a keeper! I even sent a copy of your fabulous recipe to my mother (a native Minnesotan from Hibbing). Thanks!

Dec 23, 2010

Hubs and I weren't fond of this at all. Other than using rotisserie chicken and shortening the cooking time accordingly, I stuck to the recipe like science. So, against my better judgement, I watched the vegetables swim, not saute, in a stick of butter. And then I winced a little as I added the entire 3/4 cup of flour. I tasted it after seasoning it with the curry and mustard powder which I not only found odd, but unpleasant. After stirring in the almonds I discovered I didn't care for that either. Finally, to this thick concoction I added the prescribed pint of half-and-half. Rather than hearty, creamy and satisfying, I found this excessively thick and floury with a flavor that didn't seem quite appropriate for a chicken wild rice soup.


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  • Calories
  • 529 kcal
  • 26%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 32.7 g
  • 65%
  • Sodium
  • 1514 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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