top of page

Chicken Wild Rice Soup


  • 2 T butter

  • 3-4 ribs of celery, thinly sliced

  • 2 carrots, cut into 1/2" pieces

  • 1 small to medium sized onion, finely chopped

  • 2 cloves of garlic, minced

  • 1 t dried rosemary crushed finely (mortar and pestle work great)

  • Salt and Pepper to taste

  • 1/4 c flour

  • 1 c wild rice

  • 8 c (2 quarts) chicken stock or broth

  • 1/2 t turmeric, optional for color

  • 3-4 c cooked chicken, diced into small pieces

  • 4 oz cream cheese


  1. In a large saucepan, melt the butter and add celery, carrots, onions and garlic. Once they start to soften, add in rosemary, wild rice and flour. Stir to coat veggies in the flour and allow to heat for a minute or so.

  2. Add broth, turmeric (if using) and about 1 t of salt and 1/4-1/2 t pepper. Don't add more at this point as the liquid will reduce during cooking and this will concentrate the salt slightly.

  3. Allow to simmer for 40-50 minutes or until the rice is done.

  4. Stir in cream cheese and allow to melt into the soup. A whisk helps with any difficult to incorporate pieces.

  5. Season to taste with salt and pepper at this point and serve!

If you want to see a short video of this recipe you can view it here:

4 views0 comments

Recent Posts

See All


bottom of page