Creamy Chicken & Wild Rice Soup

Creamy Chicken & Wild Rice Soup

For a hearty meal on a cold winters day, there is nothing more satisfying than homemade soup.  This one is very tasty and pretty easy to prepare.  My sister-in-law recently returned from a trip to Wisconsin.  She brought back several goodies like cranberry wine, which was delicious, cheese of course, and some wild rice.  I just love the texture wild rice adds to this soup.  So warm yourself up with a bowl, you’ll be glad you did!

Creamy Chicken & Wild Rice Soup


  • 4 skinless, boneless chicken breasts, cooked and cubed
  • 3 cups chicken broth
  • 2 cups half and half
  • 2 cups water
  • 1/2 cup milk
  • 2 cups wild rice, cooked and drained
  • 1 cup onion, diced
  • 1 carrot, diced
  • 8 baby portabella or white mushrooms
  • 2 cloves garlic, minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • fresh ground pepper

Cooking Directions:

In a dutch oven, or other large pot add olive oil and butter over medium- high heat.  Add onions, garlic, and carrot.  Cook and stir occasionally until onions are translucent and just start to brown, about 3-5 minutes.   Add flour and stir well and cook 2 minutes.  Add chicken broth and water, stir well.  When broth starts to thicken, turn heat to medium-low and add wild rice, chicken, mushrooms, salt, and pepper.  Next add in half and half and milk.  Continue to cook until soup is heated through and thickened, about 30 minutes.  Do not allow the soup to come to a boil.  Serve with warm, crusty bread.  It’s as easy as that!  Enjoy!

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