Creamy Wild Rice and Chicken Soup

A quick and simple meal the whole family is sure to love.

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by Valerie Boese


  • 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


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