Wild Rice Chicken Soup

Wild Rice Chicken Soup


601 people made this

About this recipe: A delicious chicken soup that's really easy to make. Chicken, carrots, mushrooms, wild rice, almonds, sherry and single cream are simmered together, to create this creamy soup. Perfect with a crusty bread roll.


Serves: 8 

  • 115g butter
  • 1 onion, finely chopped
  • 65g celery, chopped
  • 65g carrots, sliced
  • 225g fresh mushrooms, sliced
  • 100g plain flour
  • 1.5 litres chicken stock
  • 375g cooked wild rice
  • 450g boneless skinless chicken breasts, cooked and cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon ground black pepper
  • 115g flaked almonds
  • 3 tablespoons dry sherry
  • 500ml single cream

Prep:15min  ›  Cook:2hr10min  ›  Extra time:2hr25min  ›  Ready in:4hr50min 

  1. Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken stock, stirring constantly, until all has been added. Bring just to the boil, reduce heat to low and let simmer.
  2. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the single cream. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

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