Chicken and Wild Rice Soup


Amanda Johnson uses leftover chicken or turkey, and wild rice harvested nearby, to make this lovely chicken and rice soup. Thyme and garlic adds aromatic depth to the soup, along with the classic base of onions, carrots, and celery. After simmering the soup, finish it with a drizzle of cream to add a touch of richness. Slideshow:  More Chicken Soup Recipes 

Active Time:
20 mins
Total Time:
1 hrs 15 mins


  • 4 tablespoons unsalted butter

  • 3 celery ribs, cut into 1/2-inch pieces

  • 2 carrots, cut into 1/2-inch pieces

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 1 1/2 teaspoons finely chopped thyme

  • Salt

  • Pepper

  • 1/4 cup all-purpose flour

  • 1 cup wild rice (5 ounces)

  • 2 quarts chicken stock or low-sodium broth

  • 2 cups water

  • 4 cups bite-size pieces of roasted chicken or turkey

  • 1 cup heavy cream


  1. In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.

  2. Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.

    Chicken and Wild Rice Soup

Make Ahead

The chicken soup can be refrigerated for up to 2 days. Reheat gently before serving.

Suggested Pairing

Pair creamy soups with full-bodied, unoaked white wines like Chenin Blanc from South Africa.

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