Cooking Wright

Wild Rice and Chicken Soup


(All measurements are approximate, I never measure)
½ cup butter
1 chopped onion
1 cup frozen corn
½ cup chopped celery
½ pound fresh sliced mushrooms
¾ cup carrots chopped
¾ cup flour ( you can use any flour, rice etc, if you need to cook gluten free)
6 ½ cups vegetable broth
2 cups cooked wild rice
1 pound cooked chopped chicken
(Since I don’t use chicken, I add more wild rice.)

1 teaspoon salt
1 Tablespoon curry powder
1.2 teaspoon mustard powder
dried parsley
1 teaspoon black pepper
1 cup toasted slivered almonds
2 cups nonfat half and half ( I use coconut milk 1 or 2 cans)


Melt butter in a large deep pot. Stir in onion, celery, corn and carrots. Saute for 5 minutes or until a little soft. Add mushrooms and sauté for another 5 minutes.
Add flour and stir well.
Gradually pour in the chicken Broth stirring until all is added. Bring Just to a boil then reduce to a simmer.
Add chicken, rice and all seasonings.
Heat through and then add half and half or coconut milk. Let simmer at least an hour. Be careful not to let the soup come to a boil or it won’t thicken properly.
You can add more milk or broth if it becomes too thick.

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