Creamy chicken and wild rice soup

Main Dish
4 servings
15 min
60 min
Very Easy


Number of serving: 4
1 medium onion

2 carrots, diced

2 stalks celery, diced

2 tablepsoons olive oil or butter

3/4 cup all purpose flour (if not using crock pot)

4-5 cups chicken broth

3/4 cup wild rice (or 2 cups cooked wild rice if making on stovetop)

2 cups cooked chicken (or turkey), cubed

1 teaspoon salt

1 teaspoon curry powder

1 teaspoon dried thyme

1 teaspoon mustard powder

2 cups milk

1 cup slivered almonds


  • Heat olive oil or butter over medium heat in large pot. Stir in carrots, onion, and celery and cook until vegetables are tender, about 7 minutes.
  • Crock pot option: Add vegetables, chicken broth, wild rice, chicken, and spices to crock pot. Cook on low for 6-8 hours. In last 30 minutes, add milk and almonds.
  • Stovetop option: After vegetables are tender, add flour and stir to combine. Slowly add the chicken broth and bring to a boil.
  • Reduce heat to low and let simmer until thickened slightly, about 10 minutes. Then add the chicken, rice, salt, and spices.
  • Let the ingredients heat through and then add milk and almonds. Let soup gently simmer for 30 minutes to one hour.
  • Stir occasionally to prevent sticking. It will thicken slowly as it cooks, so add more chicken broth if it gets too thick.


Creamy chicken and wild rice soup, photo 1Creamy chicken and wild rice soup, photo 2


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