Chicken and Wild Rice Soup

Chicken and Wild Rice Soup- Printable Version


1 cup carrots (chopped) – about 3-4 carrots
1 cup celery (chopped) – about 4-5 stalks
1 onion (diced)
1 garlic clove (minced)
1 tbsp. butter
1/4 tsp. thyme
1/4 tsp. rosemary
3/4 cup wild long grain rice (raw)
2 cans chicken stock
1 cup water
1 or 1 1/2 pounds chicken
6 tbsp. butter
1/2 cup flour
1 1/2 cups milk
1/2 cup half and half
zest of one lemon


  1. Cook rice according to package instructions and set aside.
  2. Chop all veggies!
  3. Saute veggies in 1 tbsp. butter. (In a Dutch oven.)
  4. Add chicken stock, herbs, water, and chicken. Bring to a boil and cook for about 15-20 minutes.
  5. Remove chicken and set aside for 5 minutes. Then, shred the chicken with a fork and add back to the veggie mixture.
  6. In a large saucepan, melt the butter and whisk in the flour for about 1 minute. Slowly add the milk and continually stir until the mixture thickens. Then, add this mixture to the big pot.
  7. Add the lemon zest and mix well.
  8. Serve hot with warm bread.


Yum!! This is delicious! It is now one of my most favorite recipes… it will be my new go-to this Fall and Winter! It’s bat as quick and easy as the White Chicken Chili recipe, but it is SO GOOD!

I made this for dinner and my husband suggested adding peas to make it more like a pot-pie (he is a genius!!).

Next time I make this I plan to add more carrots and celery (and about 3/4 cup more water for consistency sake) to make it even heartier!

I used my homemade rosemary and thyme!


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