Sunday, September 13, 2009

Chicken & Wild Rice Soup

This is a recipe that I got from mom. I took it to a baby shower last night and people kept commenting on how much they loved it. It really is a great filling dinner soup. I've used it for church meetings too where dinner is served and there's never anything left over!

  I don't know how to take good soup photos...

Chicken & Wild Rice Soup
3 1/2 cups cooked wild rice (5 oz. = 2 1/2 cups)
1 large onion, chopped fine
2 large carrots chopped fine (or grated)
5 chicken breasts, cooked & cubed
4 chicken bullion cubes
6 cups water
1 cube margarine
1 cup flour
2 cups half & half

I usually cook my chicken earlier in the day and then just refrigerate it until I am ready. I boil it until it's cooked through.

Cook rice and set aside.

Melt butter in a large pot and then add the onions & carrots and saute. Add the flour and stir together. Stir in water & bullion cubes. Use a wire wisk and to make sure that things combine properly. Add chicken, rice and half & half. Heat through.

Serve & enjoy!


  1. That's so funny... I thought I had posted this one! I'm glad you did! I love this soup... One of our favorites!

  2. I got this recipe from Kay Cullimore about 8 or 9 years ago. I've made it dozens of time. It's wonderful!

  3. I made this day before yesterday. Chris, the mission home housekeeper & I had some for lunch. She thought it was good too!