Cream of Chicken Wild Rice Soup

Community Recipe from


  • 14 cup(s) water chopped
  • 3-4 pound(s) chicken (back, wings, bones, neck)
  • 1 tablespoon(s) salt
  • 1 1/2 cup(s) wild rice
  • 1 small onion chopped
  • 2 ribs of celery sliced
  • 1/4 cup(s) green pepper (if desired) I don't use this chopped


  1. Cook the first 3 ingredients as for stock 1 1/2 hours or until meat falls off bones. Remove chicken and strain. Remove as much fat as possible.
  2. Add the wild ride to liquid, simmer 30 minutes. Add the onion and celery. Add celery if desired. Simmer 15 minutes. Add chicken, salt and pepper to taste, 1/4-1/2 cup white wine and chicken bouillon if necessary. Bring to a boil, thicken with rue (1/2 cup flour and 3/4 cup water).
  3. Add 1 pt half and half. (I don't use this much)
November 2011

This recipe is a personal recipe added by kadnerson and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cream of Chicken Wild Rice Soup Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy