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Chicken Wild Rice Soup

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Chicken Wild Rice Soup
Submitted by:
Makes: 8 servings adjust
A delicious soup that can also easily be cooked in a slow cooker and freezes well.



  • 1 pound Boneless Skinless Chicken Breast, cooked and cut into bite-sized pieces

Step 1

If not using chicken that is already cooked, bake chicken breasts that will be needed in Step 7 in a preheated, 350 degree oven (or poach in water) until cooked through. Continue to Step 2 while chicken cooks.


  • 1 cup Wild Rice, uncooked
  • 3 12 cups Water
  • 12 teaspoon Salt

Step 2

In a large saucepan, combine wild rice, water and salt; heat to boiling. Reduce heat,cover; simmer roughly 45 minutes or until rice is tender. Drain any water that remains. Makes 3 cups.


  • 12 cup Butter
  • 1 Onion, chopped
  • 12 cup Celery, chopped
  • 12 cup Carrot, peeled and chopped

Step 3

While rice is cooking, melt the butter in a large dutch oven. Stir in the onion, celery and carrots and saute until onions are transluscent and carrots and celery are beginning to soften.


  • 12 pound Fresh Mushrooms, cleaned and sliced

Step 4

Add in the mushrooms and saute until mushrooms are softened.


  • 34 cup All-Purpose Flour

Step 5

Add the flour and stir well. Allow to cook for a couple of minutes.


  • 6 cups Chicken Stock, warmed in the microwave

Step 6

Gradually pour in the chicken stock, whisking or stirring constantly until all has been added and mixture is smooth. Bring just to a boil stirring constantly until mixture has thickened. Reduce heat to low and let simmer.


  • 12 teaspoon Salt
  • 12 teaspoon Curry Powder
  • 12 teaspoon Mustard Powder
  • 12 teaspoon Dried Parsley
  • 12 teaspoon Black Pepper
  • 3 tablespoons Dry Sherry
  • 1 tablespoon Chicken Base, better than bouillion brand preferred
  • 12 cup Slivered Almonds, optional

Step 7

Add the cooked wild rice from Step 2, cooked chicken, salt, curry powder, mustard powder, parsley, black pepper, sherry and slivered almonds, if using. Allow to heat through.


  • 2 cups Half and Half

Step 8

Pour in the Half and Half. Let simmer partially covered for 1-2 hours. NOTE: Do not boil the soup or your roux will separate.


  • Poultry Seasoning, to taste

Step 9

Adjust seasonings, if needed. Stir in a sprinkle of poultry seasoning if it tastes a little bland. Serve.
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