Wild Rice and Chicken Cream Soup

    1 hour 5 min

    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.

    102 people made this

    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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    Reviews in English (97)


    Very good. To reduce the saturated fat in the recipe we used skim milk in place of the heavy cream and extra light olive oil instead of butter. And it was still excellent.  -  02 Jan 2002  (Review from Allrecipes US | Canada)


    I took some of the submitter's advice - used a little more wild rice, sauted reg. onions instead of green onions AND some minced celery, fresh sliced mushrooms, & shredded carrots. Finally, at the end, I added a jar of diced pimentos. Ended up w/ a nice big pot of great tasting soup! I had a craving for this sort of thing and this recipe really hit the spot! Thanks Glenda for the recipe and your helpful hints!!  -  20 Oct 2003  (Review from Allrecipes US | Canada)


    Looking over the recipe I knew it wasn’t going to be substantive enough; that I would be adding celery and mushrooms. I sautéed those ingredients together with sweet white onion rather than the green onion, and added fresh minced garlic for extra flavor. I love adding pimiento to my Chicken a la King and knew I would love it here too. Poultry seasoning isn’t something I have at our home in Naples so I had to be creative with what I had - a little Penzey’s Fox Point Seasoning (for those unfamiliar with our Penzey’s Spices in Wisconsin, Fox Point is a suburb north of Milwaukee), some Montreal Chicken Seasoning and fresh chopped parsley, rosemary and thyme. What I knew I wouldn’t like was the flour, knowing it simply would not be necessary and in fact, might even result in a consistency I wouldn’t care for. I omitted it entirely. Hubs is not a big fan of wild rice and I must admit I knew I would much prefer it mixed with regular, long grain rice. I used a 50/50 mix of both, simmering the wild rice in all broth, no water, for 45 minutes, then adding the white rice and simmering for another 20 minutes. Even without the flour I needed to add more chicken broth for my liking. This was creamy and satisfying, and gratefully not too rich – NOT adding the flour was a good call. Still, with all that’s going on with this soup, particularly with my additions, it still fell a little flat. No doubt adding some bacon and a glug of white wine would fix that right up.  -  31 Jan 2012  (Review from Allrecipes US | Canada)