Wild Rice and Chicken Cream Soup

Wild Rice and Chicken Cream Soup


98 people made this

About this recipe: This soup is creamy and deliciously hearty. Chicken is simmered with wild rice, spring onions and roasted red peppers in a creamy soup base. Enjoy with fresh crusty bread, if desired.

Glenda Baldwin

Serves: 6 

  • 900ml chicken stock
  • 475ml water
  • 80g wild rice
  • 50g chopped spring onions
  • 110g butter
  • 100g plain flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon chicken seasoning
  • 1/4 teaspoon ground black pepper
  • 475ml double cream
  • 275g cubed, cooked chicken meat
  • 75g sliced roasted red peppers

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Combine the stock, water and rice in a large stock pot and bring to the boil. Reduce heat and cover. Simmer for 35 to 40 minutes, until rice is tender.
  2. Saute onions in butter in a medium saucepan, over low heat. Stir in flour, salt, chicken seasoning and pepper. Cook, stirring constantly, until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes or until mixture thickens slightly, stirring constantly. Stir into stock.
  3. Add cubed chicken and roasted red peppers. Heat through.

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