Allergy Associates of La Crosse / Recipes / Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

Yields 6 servings


  • 4 Tbsp. butter or dairy-free butter
  • 3 celery ribs, diced
  • 2 carrots, diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 tsp. finely chopped thyme
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour or brown rice flour
  • 1 cup wild rice, uncooked
  • 2 quarts (64 oz.) low sodium chicken stock
  • 2 cups (16 oz.) water
  • 4 cups bite-sized pieces of roasted chicken or turkey
  • 1 cup whole milk or coconut milk


  1. Melt the butter in a large saucepan. Add the celery, carrots, onion, garlic, thyme, and salt and pepper.
  2. Cook over medium heat for 10 minutes until vegetables begin to soften. Stir occasionally.
  3. Add flour and stir to mix, ensuring all vegetables are covered with the flour.
  4. Next, add wild rice then slowly add stock and water, stirring well. Bring to a boil, reduce heat to a simmer, and cover the saucepan, cooking for about 30 minutes.
  5. Add the chicken or turkey and cook an additional 15 minutes or until the rice is tender.
  6. Stir in the milk and season with salt and pepper to taste. Serve immediately.

Nutrition per serving: 420 calories, 32 g carbohydrates, 110 mg cholesterol, 13 g fat, 3 g fiber, 43 g protein, 280 mg sodium, 5 g sugar.

Recipe from:

Wild rice

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