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Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

Serves: 6 - 8

Prep Time: 1 hour


2 Tablespoon of Butter

1 Onion (small, diced)

2 Carrots (medium, diced)

2 Celery stalks (diced)

6 Garlic cloves (minced)

¼ Cup of All Purpose Flour

6 Cups of Chicken stock (hot and ready to use)

1 Pound of Chicken Breast

8 oz of Mushrooms (diced)

1 Cup of Wild Rice (uncooked)

1 Tablespoon of Rosemary (minced)

2 Bay Leaves

2 Cups of Milk

2 Handfuls of Spinach (chopped)

Salt & Pepper (to taste)


  1. Melt the butter in a large stockpot over medium heat
  2. Add onion, sauté for 5m and then add carrots, celery, garlic and saute for 3 minutes
  3. Add flour and sauté for 3 minutes
  4. Slowly add the chicken stock and stir until the flour dissolves
  5. Add the chicken, mushrooms, wild rice, rosemary, bay leaves, and stir
  6. Let the soup reach a simmer and lower the heat a little and simmer for 40-45 minutes
  7. Stir the soup every 8 minutes
  8. Use a pair of tongs and remove the chicken breast and shred the chicken and stir back into the soup
  9. Add in the remaining ingredients
  10. Season the soup and remove the bay leaves
  11. Serve

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