Chunky cream of chicken soup

    4 hours 30 min

    This deliciously creamy soup uses a whole chicken, celery, onion, mushrooms and wild rice. The perfect all-in-one soup.

    300 people made this

    Serves: 8 

    • 215g wild rice
    • 1 (1.35kg) whole chicken, cut into pieces
    • 1.7 litres water
    • 125g celery, chopped
    • 160g onion, chopped
    • 2 tablespoons vegetable oil
    • 75g fresh mushrooms, sliced
    • 2 tablespoons chicken stock granules
    • 3/4 teaspoon ground white pepper
    • 1/2 teaspoon salt
    • 110g margarine
    • 100g plain flour
    • 1 litre milk
    • 175ml white wine

    Prep:20min  ›  Cook:1hr55min  ›  Extra time:2hr15min  ›  Ready in:4hr30min 

    1. Cook the wild rice according to packet instructions, but remove from heat about 15 minutes before it's done. Drain and set aside.
    2. In a stock pot over high heat, combine the chicken and the water. Bring to the boil and then reduce heat to low. Simmer for 40 minutes or until chicken is cooked and tender. Remove chicken from the pot and allow it to cool. Strain the stock from the pot and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces and reserve. Discard the fat and the bones.
    3. In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the stock to the stock pot and add the partially cooked wild rice. Stir in the stock granules, white pepper and salt; simmer, uncovered, for 15 minutes.
    4. Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk and continue cooking until mixture is bubbly and thick. Add some of the stock mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the stock mixture.
    5. Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

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    Reviews in English (244)


    This is the most delicious soup, creamy and aromatic. I couldn't use the celery, wine or rice but I had a good rich chicken stock made only from a chicken carcass with enough meat on it. I used butter instead of oil. Excellent.  -  23 Nov 2014


    I didn't use wild rice (?boiled rice)so the recipe was a bit slushy and I didn't add the celery as I don't like it and when used, is all I can taste. I also didn't add the wine. I found adding the margarine made it very rich but I have a delicate stomach. It was a nice recipe though  -  04 Mar 2012


    This is a wonderful, thick and creamy, tummy pleasing soup, but I did make a few changes to the recipe. Too lazy to make homemade broth, I used boxed chicken broth instead of the water, and added leftover cooked chicken I had in the fridge. Not a fan of vegetable oil, I sauteed the onions and celery in butter. I didn't have any wild rice on hand, but I did have a box of Uncle Ben's long grain and wild rice, and I found the accompanying seasoning packet provided a bonus of flavor. The wine is a must and should not be omitted. This is a keeper recipe, with room for personal touches and variations.  -  07 Nov 2007  (Review from Allrecipes US | Canada)

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