Creamy Wild Rice and Chicken Chowder

    1 hour 10 min

    This is a hearty soup with a lot of texture. It is perfect in winter with a roaring fire and some crusty bread. You can really change the taste of the soup depending on what kind of chicken you use. Poached chicken yields a good flavour, whereas roast chicken offers a more complex taste.

    64 people made this

    Serves: 7 

    • 30g butter
    • 1 onion, chopped
    • 2 sticks celery, chopped
    • 2 carrots, chopped
    • 250g uncooked wild rice
    • 2L chicken stock
    • 1 bay leaves
    • 125ml double cream
    • 150g cooked chicken, diced
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Melt the butter in a large pot over medium heat. Add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.
    2. Add the rice and stir to coat. Then add the chicken stock and the bay leaf. Reduce heat to low and simmer for 1 hour, or until rice is tender, stirring occasionally.
    3. Add the cream and puree 500ml of the soup in a blender or food processor. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.

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    Reviews in English (57)


    Needs a lot more water or stock than recipe said as it was far too thick, I saved some in the fridge for another day as I usually do and when I came to heat it up u could cut it with a knife lol, also the flavour needs something more not sure what though, overall not bad but could be better.  -  27 Mar 2010


    I really enjoyed this recipe - it's different and tasty. A couple of tips: add the carrots later in the cooking process. After simmering with the rice for an hour, they got pretty soft. Also, be careful when you put the soup in the blender - because it is so hot, it flares up when you run the blender. Leave plenty of room for steam to escape - it might be safer to blend it in two batches of 1 cup each, unless your blender pitcher is larger than normal.  -  24 Apr 2001  (Review from Allrecipes US | Canada)


    This was pretty good. It had a great texture, I mean, it was wonderful. (It just could have used a bit more flavor). I didn't plan on pureeing it, so I thickened it with some milk and flour. It got pretty thick that way, and I still added the cream. It was smooth, and just thick enough. I would even say it was silky, lol. I added two garlic cloves, and used a grocery store rotisserie chicken. Served with "cheese bread" from this site. Very filling! I got my wild rice at Trader Joe's- much cheaper than it would be elsewhere.  -  10 Nov 2006  (Review from Allrecipes US | Canada)