Creamy Wild Rice and Chicken Soup

    (2513)
    30 min

    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.


    2175 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (2513)

    Reviews in English (1820)

    PansyApplewood
    0

    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

    by
    2532

    I've made this for years, and it's always excellent. I do now make some modifications to make it more healthy. First, I sautee about 1/2 c. onion with a couple of garlic cloves in a bit of olive oil, and add a 1/2 c. each carrot and celery and sautee it for a couple of minutes until softened before adding the broth, water and chicken. I also use 2 c. skim milk, and cut the butter to 6 tablespoons, and the flour to 1/2 c. It's still thick, creamy and delicious but cuts out a considerable amount of fat and calories, and adding vegetables gives it extra flavor and body. Perfect.  -  25 Sep 2007  (Review from Allrecipes US | Canada)

    by
    1192

    To be honest, I did a number of things differently with this, so I guess this is a review of a VARIATION of this recipe. After reading through it I knew I wanted a heartier soup with more depth of flavor. I sauteed a few strips of bacon, then added chopped celery, onion, mushrooms and a big clove of garlic. Since I used a larger package of rice I decreased the amount of flour to 1/3 c. to allow for the added thickness the extra rice would provide, and I used 1 c. cream and 1 c. milk. I also added an extra chicken breast and, during the final simmering, a healthy splash of white wine, probably a good 1/2 cup. The result was positively outstanding!  -  27 Jan 2008  (Review from Allrecipes US | Canada)

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