Ready for a REALLY good soup recipe? This recipe for chicken and wild rice soup is completely homemade and perfect for this chilly season. You’ll find it’s relatively quick to whip up but tastes like you spent all day making it perfect!
Follow along to learn how to make chicken and wild rice soup and be sure to watch the video at the end of this post for expert tips.
How to Make Chicken & Wild Rice Soup
Ingredients you will need:
- 4 T. Butter
- 4 C. Chicken Stock
- 1 lb. Diced Chicken
- 1 C. Cooked Wild Rice
- 1/2 c. Celery, chopped
- Salt and Pepper to taste
- 1/2 c. Carrots, diced
- 1/2 t. Curry
- 1/2 lb. fresh Mushrooms, sliced
- 1 T. Parsley
- 1/2 c. Onions, diced
- 1 T. Sherry
- 6 T. All Purpose Flour
- 3/4 C. Half and Half (cream and milk)
In a pan, cook wild rice and set aside.
Chop your vegetables into small cubes. Use the Rada French Chef for this step.
In a stock pot, saute chicken and then add butter. Stir until melted.
Add the vegetables. Cook until tender. Stir to combine with chicken.
Add the flour and stir consistently until thickened.
Add the stock, cooked wild rice, curry, and half & half. Bring to a boil, stirring as needed.
Season with sherry, salt and pepper as needed.
When cooled, add fresh parsley. Serve and enjoy! (Full instructional video for the Chicken and Wild Rice Recipe further below.)
Rada Cutlery offers various products to help you with making soup. Here are some must-have’s if it’s soup night!
The Cook’s Knife is an excellent product to use if you are chopping up vegetables or herbs to go into your soup. It is best for mincing and dicing.
Our teflon, non-scratch soup ladle won’t scratch your pans as it dollops out soups, ciders, punches, gravies, sauces, and more!
Rada offers nine great soup quick mixes to whip up a fast batch of soup on a busy night. All you need to add to some of these are meat and vegetables. Here are some varieties we offer:
- Cheddar Broccoli
- Baked Potato
- Creamy Chicken & Wild Rice
- Black Bean Chili
- Pasta Fagioli
- Beef Stroganoff
- Hearty Ham & Bean
- Chicken Gumbo
- Buffalo Chicken Chili
A Soup Supper Fundraiser!
Are you part of a group in need of funding? A great way to fund raise is to host a soup supper! Rada Quick Mix Soups make it inexpensive to prepare and will give you the opportunity to sell Rada products alongside your soup fundraiser!
Set up a table after your soup supper line complete with Rada products including our knives, kitchen utensils, cookbooks, quick mixes, stoneware, and soy wax candles. Your supporters will be able to choose from your display.
Soup Video Instructions Plus Tips & Tricks
Chef Blake gives you special tips about cutting vegetables, browning chicken, and why you should specifically use these ingredients. Take a few minutes to watch this video!
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Chicken Wild Rice Soup Video Transcript:
Hello and welcome back to Rada’s Test Kitchen. I’m Chef Blake and today we’ll be making a Chicken and Wild Rice Soup. All of our ingredients are here in front of us. We have celery, carrots, mushrooms, onion, chicken stock, half & half, fresh chicken, butter, flour, sherry, and some pre-cooked wild rice.
We’ll go ahead and start by peeling our carrot. Using the Rada Vegetable Peeler, clean up this carrot. Wash and clean up the edges of the celery. Cut it into cubes like the carrots. Cut the mushrooms and the onion. We diced up our vegetables, and we’re going to start with cooking our chicken. Then we’ll sautee our vegetables in with it. Then we’ll create the roux around it.
In our stock pot, we have some oil at the bottom. Add in some raw chicken and get that cooking. I’m cooking on medium heat. We don’t want to burn anything. Evenly space it in the pan and let it cook. Whenever you’re cooking chicken, let it go and get a nice browning. Don’t keep stirring it. Be patient and watch carefully. Add the vegetables. Let these all cook together. Add in our butter and just a little salt. That brings out the flavor of the chicken and vegetables together. That’s what I call layered seasoning. You could at this point cover your stock pot and turn it down to below medium heat.
The chicken is now definitely fully cooked. Each piece should be about the same size as a spoon. Same with the vegetables. They shouldn’t be larger than the spoon you eat with. Now our mixture is nicely cooked. The vegetables are nice and tender, the chicken is fully cooked. Now we’re going to add our flour. This will create a roux. It’s important to cook off that flour. Before we pour in our liquids, stir it up and keep that flour off the bottom. Cook the flour. Turn the heat down and smell the flour cooked.
Add the stock. Give that a nice stir. Get all the flour off the bottom of the pan. Add in our precooked Minnesota Wild Rice, which is actually a grass seed which takes a little longer to cook than our normal rice. One cup of half and half, stir it all together. Bring that to a boil. You can see that it’s still runny, it’s got to boil before it thickens. It’s about perfect right there. The final step is seasoning. Salt, pepper, add in our sherry. There’s two different types of sherry at the store. One is in the grocery section and it’s considered a cooking sherry with salt, which kind of hinders the quality. So I use the kind of sherry from the wine section. Cook off everything that’s in there, but it adds a nice flavor to your soup.
That is one good fall soup right there. Pour some into a soup bowl. You can see how nice and hearty of a soup this is. The smell of this soup and this spiced soy candle really makes it feel like fall. Thanks for watching our video on how to make chicken wild rice soup. Hopefully you can enjoy it with the family.
End of Chicken Wild Rice Soup Video Transcript.