Creamy Wild Rice and Chicken Soup


2172 people made this

About this recipe: A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover roast chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skimmed milk or water when reheating.

Stephanie G

Serves: 8 

  • 1L chicken stock
  • 500ml water
  • 2 cooked, boneless chicken breast fillets, shredded
  • 125g wild rice
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 100g plain flour
  • 100g butter
  • 500ml double cream

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. In a large pot over medium heat, combine stock, water and chicken. Bring just to boiling, then stir in rice, thyme, bay leaf and garlic. Cover and simmer for 10 minutes.
  2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  3. Stir cream mixture into stock and rice. Cook over medium heat until heated through, 10 to 15 minutes. Remove thyme sprigs and bay leaf before serving.

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Reviews (1)


Excellent recipe! I made it exactly as written with the exception of adding a little saute carrot, celery and onion - just a personal preference. Everyone loved it. - 25 Aug 2012

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