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Chicken Wild Rice Soup

A creamy, vegetable packed bowl of comfort!
Course Soup
Author Lane Patten


  • 1/2 cup butter
  • 1 finely chopped onion
  • 1/2 cup finely chopped celery
  • 1 cup sliced carrots
  • 3/4 cup all purpose flour
  • 8 cups chicken stock I used homemade, store bought would work equally well, divided
  • 2 cups of cooked wild rice
  • 1 1/2 pound chicken tenders or chicken breasts
  • 2 teaspoons salt divided
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon mustard powder
  • 1 Tablespoon chopped fresh italian parsley
  • 1 teaspoon ground black pepper divided
  • 1 cup of slivered almonds
  • 3 1/2 Tablespoons cooking sherry
  • 2 cups half-and-half


  1. To Poach Chicken: Place chicken tenders (or chicken breasts) in a saucepan with 2 cups of chicken stock, 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
  2. Simmer, covered, for 15-20 minutes or until cooked through.
  3. Allow to cool.
  4. Chop chicken to be used in soup.
  5. To Make Soup: Melt butter in a dutch oven or large stock pot.
  6. Stir in the onion, celery and carrot and sauté for 7-10 minutes or until soft.
  7. Add the flour and stir until mixed in.
  8. Slowly add 6 cups of chicken stock, stir continuously while adding.
  9. Bring to a boil, then reduce heat and allow to simmer.
  10. Add the rice, chicken, 1 1/2 teaspoons salt, curry powder, mustard powder, parsley, 1/2 teaspoon ground pepper, almonds and sherry.
  11. Add the half-and-half.
  12. Simmer for 1-2 hours until all flavors have melded.
  13. Serve and enjoy!
  14. Note: If reheating, you may need to add a small amount of stock to thin the soup, it does thicken upon cooling.