Creamy Wild Rice and Chicken Soup

Make this creamy, classic soup with leftover chicken for a quick and simple meal the whole family is sure to love.


Yields 6 servings.


  • 2 tablespoons vegetable oil
  • 1 stalk celery, finely chopped
  • 1/3 cup chopped carrots
  • 1/3 cup finely chopped onion
  • 1 cup chopped cooked chicken
  • 4 cups chicken broth
  • 1 tablespoon white wine
  • 1 cup cooked wild rice
  • 1 cup chopped broccoli
  • Salt and pepper, to taste
  • 3/4 cup cream
  • Crusty bread or crumbled bacon, for garnish


  1. In a stockpot, heat oil on medium-low. Add celery, carrot, and onion. Sauté 5 to 8 minutes, stirring regularly, until vegetables are tender.
  2. Add chicken, chicken broth, and white wine to pot. Cover, and simmer for 15 minutes.
  3. Add cooked rice and broccoli, and simmer for 5 more minutes. Salt and pepper to taste.
  4. Reduce heat to low, and add cream. Cook gently on low heat for about 5 minutes.
  5. Garnish with crusty bread or bacon bits.

For more Seasonal Soup Recipes, check out Winter Soups to Warm You Up.

Valerie Boese is a fourth-generation chicken keeper, and the owner of TarBox Hollow Poultry.

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