Wild Rice Soup

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Ready Time: 60 Min
  • Servings: 8 servings


  • 2 cup mushrooms
  • 1 cup carrots
  • 3 can chicken broth
  • 2 tablespoon butter
  • 1 cup half and half
  • 2 cup chicken cooked
  • 1 count fresh chives
  • 1/2 cup celery
  • 1/2 cup onion
  • 1/4 cup flour all purpose
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon thyme
  • 4 ounce wild rice


    1. In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat.
    2. Simmer the soup, covered for 35 to 40 minutes or until the rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
    3. In a medium saucepan, melt butter. Stir in flour, thyme, salt and pepper. Add the remaining 1 can of broth. Cook and stir until bubbly.
    4. Cook and stir for one minute more; stir in half and half. Add half and half mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives
Nutritional Information
Wild Rice Soup

Servings Per Recipe: 8 servings

Amount Per Serving

Calories: 230

  • Total Fat: 9g
  • Cholesterol: 65mg
  • Sodium: 700mg
  • Total Carbs: 15g
  •     Dietary Fiber: 2g
  • Protein: 22g


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