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Creamy Chicken & Wild Rice Soup

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!


  • 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 vegetables into small cubes.
  • 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!