Chicken & Wild Rice Soup

November 10, 2017 • 0 comments

Chicken & Wild Rice Soup
This chicken and wild rice soup recipe has a amazing blend of spices and flavors that make it one of my top cozy meals I want on a cold winter day! It comes out a rich golden color thanks to the turmeric, and the aroma is quite pleasing with just a hint of ginger and cumin. Plus, it's a nutritional powerhouse when made with homemade bone broth from pastured chickens!


  • (6 c.) Chicken broth, preferrably homemade bone broth from pastured chicken
  • (2) Boneless Skinless Chicken Breast
  • (6 oz.) Long grain and wild rice
  • (1/2 tsp.) black pepper
  • (1/2 c.) Flour
  • (3/4 c.) Butter
  • (1 c.) Carrot, chopped
  • (1 c.) Celery, chopped
  • (1 c.) Onion, chopped
  • (3 c.) Cream
  • (1 tsp.) Onion flakes
  • (1/2 tsp.) Parsley Flakes
  • (1/4 tsp.) Garlic powder
  • (1 tsp.) Turmeric
  • (1/2 tsp.) Cumin
  • (1/4 tsp.) Ginger
  • (1/2 tsp.) Black pepper
  • (1/2 tsp.) Kosher salt


Step 1:
In a skillet, cook chicken breast in 1-2 T. extra virgin olive oil approximately 4-5 minutes on each side, or until juices run clear. While cooking, heat broth in a large pot. Once chicken is cooked, dice and add to broth. Bring to boil and skim off any impurities. Once boiling, add rice, cover, and lower heat to simmer.

Step 2:
In sauce pan over medium heat, melt butter. Add veggies and saute about 5 minutes. Add seasonings and cook until veggies are softened, about another 5 minutes. Add flour and pepper slowly while constantly stirring, forming a roux. Saute roux for 3-4 minutes to cook out raw flour taste. Whisk in cream slowly until fully incorporated and smooth. Cook until thickened, about 5 minutes, stirring frequently. 

Step 3:
Stir cream mixture into broth and rice. Cook over medium heat until rice is done. Serve hot with your favorite crusty bread.

Read more recipes like this...

Your Cart