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Tender cooked wild rice with onions, celery, carrots, chicken broth and cooked chicken then mixed with a little half and half.

Wild Rice Chicken Soup

5 from 3 votes


  • 3 Cups Water
  • 1 1/2 Cups Wild Rice
  • 1/2 Cup Butter
  • 1 1/2 Cups Onion
  • 2 Cups Celery
  • 2 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/2 Cup Flour
  • 6 Cups Chicken Broth
  • 4 Cups Water
  • 2 Cups Carrots, Sliced
  • 3 Cups Cooked Wild Rice
  • 5 Cups Chicken, cooked, shredded or cubed
  • 1 Cup Milk
  • 1 Cup Heavy Cream


  • Bring 3 Cups of Water and rice to a boil. Put the lid on and lower the temperature to a simmer and cook for 45 minutes.
  • Chop up the onion and celery and sauté in the butter.
  • When the vegetables are translucent, sprinkle on the flour
  • Cook the vegetables and flour for about 2 minutes stirring constantly.
  • Pour the chicken broth and additional water slowly while stirring.
  • Put the sliced carrots at this point and cook until they are tender. About 10 minutes.
  • Add cooked, chopped chicken and the cooked wild rice.
  • Bring the soup to a boil and then simmer for 20 minutes.
  • Mix the milk and cream together and add to the soup.
  • Simmer the soup for another 20 minutes or eat it right away!
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