Creamy Wild Rice Chicken Soup

5 from 1 reviews

A hearty chicken soup packed with flavour! Wild rice, mushrooms and a creamy base. Just like you had when you were a kid!




  1. In a large stock pot, heat olive oil on medium heat and add onions and carrots and sauté until tender
  2. Add garlic, mushrooms and seasonings continue to sauté for another 5 minutes
  3. Add the rice and beef stock and cover the pot, turning down heat and allowing to simmer for roughly 35-40 minutes or until rice is fully cooked
  4. Turn off heat and stir in shredded chicken, and heavy cream
  5. In a small pot on low heat, add butter to melt and once melted, stir in flour mixing well and allowing to thicken for a minute or two. Then slowly add in milk as needed to form a paste
  6. Remove roux mixture from heat and mix into soup well, this should thicken up the soup