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This soup is a family favorite! Feel free to cook your own rice, but the pre-cooked package reduces your prep time considerably. If you cannot find wild rice in your region, you can substitute any rice blend.

Paleo: Use riced broccoli instead of rice, tapioca flour instead of all-purpose flour, full-fat coconut milk instead of half and half, and ghee instead of butter.

Vegetarian: Use 1/2 cup frozen corn (thawed) and 1/2 cup frozen peas (thawed) instead of chicken. 

  • Duration
  • Cook Time
  • Prep Time
  • 6-8Servings


  • ½ onion, finely chopped

  • 1/2 cup diced carrot

  • 1/2 cup diced celery

  • 6 Tbsp butter, cubed

  • 1/3 cup all-purpose flour 

  • 32 oz container chicken broth

  • 1 cup cooked, diced chicken 

  • 1/4 tsp pepper

  • Salt to taste

  • 1 tsp dried thyme

  • 8-10 oz pouch of pre-cooked wild rice

  • 1 cup half-and-half


  1. In a large Dutch oven or soup kettle, sauté the onions, carrot and celery in butter for about 8 minutes, until almost tender. 
  2. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. 
  3. Add the chicken, pepper, salt, thyme, and wild rice. Cover and simmer for 5-10 minutes or until vegetables are tender.
  4. Reduce heat. Add half-and-half and heat through (do not boil). 
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