Creamy Chicken Wild Rice Soup
The soup you’ll be making all winter to stay warm and cozy. This version is guaranteed to hit the spot!
  • ½ cup butter/olive oil blend
  • 1 ½-2 ½ pounds chicken
  • 3-5 carrots, sliced
  • 4 stalks celery, chopped
  • 1 medium onion, chopped
  • ½ pound fresh mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 Tbsp flour
  • 2 quarts chicken broth
  • 1 Tbsp Worcestershire sauce
  • 1 tsp white pepper
  • 1 tsp Lowry’s salt
  • 2 pints half and half (you can lighten by substituting part or all of half and half with milk)
  • 2-3 cups cooked wild rice
  1. Cook rice according to package directions.
  2. In a large pot, sauté chicken in butter/olive oil blend.
  3. Add vegetables and stir occasionally until they start to soften, about 5-8 minutes.
  4. Sprinkle flour over the vegetables and cook until lightly browned.
  5. Add chicken broth and seasonings and continue cooking until the vegetables are soft, making sure to stir often so it doesn’t stick to the bottom of the pan.
  6. Stir in half and half or milk and reduce heat to a simmer.
  7. Add rice; stir occasionally until the soup is heated through and has reduced to the consistency you like.
The rice continues to soak up the liquids in the soup, making it thicker. Adjust the consistency by adding more milk.
Recipe by Susie Home Baker at