This is a hearty soup with a lot of texture. It is perfect for this time of year when you are snowbound with a roaring fire and some crusty bread. You can really change the taste of the soup depending on what kind of chicken you use. Poached chicken yields a good flavor, whereas roasted chicken offers a more complex taste.

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter or margarine in a large pot over medium heat. Add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.

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  • Add the rice and stir to coat. Then add the chicken stock and the bay leaf. Reduce heat to low and simmer for 1 hour, or until rice is tender, stirring occasionally.

  • Add the heavy cream and puree 2 cups of the soup in a blender or food processor. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.

Nutrition Facts

274 calories; protein 12g 24% DV; carbohydrates 31.2g 10% DV; fat 12g 18% DV; cholesterol 39.1mg 13% DV; sodium 864.3mg 35% DV. Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/10/2004
I really enjoyed this recipe - it's different and tasty. A couple of tips: add the carrots later in the cooking process. After simmering with the rice for an hour they got pretty soft. Also be careful when you put the soup in the blender - because it is so hot it flares up when you run the blender. Leave plenty of room for steam to escape - it might be safer to blend it in two batches of 1 cup each unless your blender pitcher is larger than normal. Read More
(27)

Most helpful critical review

Rating: 2 stars
06/21/2003
I am a great fan of various types of soup and was looking forward to trying this recipe. Basically it was average and I have to admit that I never finished the leftovers that I had planned to have the next evening. Read More
(4)
66 Ratings
  • 5 star values: 44
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
01/09/2004
I really enjoyed this recipe - it's different and tasty. A couple of tips: add the carrots later in the cooking process. After simmering with the rice for an hour they got pretty soft. Also be careful when you put the soup in the blender - because it is so hot it flares up when you run the blender. Leave plenty of room for steam to escape - it might be safer to blend it in two batches of 1 cup each unless your blender pitcher is larger than normal. Read More
(27)
Rating: 4 stars
11/10/2006
This was pretty good. It had a great texture I mean it was wonderful. (It just could have used a bit more flavor). I didn't plan on pureeing it so I thickened it with some milk and flour. It got pretty thick that way and I still added the cream. It was smooth and just thick enough. I would even say it was silky lol. I added two garlic cloves and used a grocery store rotisserie chicken. Served with "cheese bread" from this site. Very filling! I got my wild rice at Trader Joe's- much cheaper than it would be elsewhere. Read More
(19)
Rating: 5 stars
01/10/2006
This was extremely good! I added a bit extra chicken (3 boneless skinless breasts pan fried in butter). I also used a 3 rice blend because that's what I could find in the store - I think it was wild regular and red rice. It didn't have to cook as long as the directions stated. It was SO good! Next time I'm not going to bother pureeing it because it was just fine without that step and that way I won't have to clean the darn food processor! Read More
(17)
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Rating: 5 stars
09/29/2005
I really liked this chowder with just a few changes. First I used 2 pounds cut up chicken breast stir fried in minced garlic with 1 tablespoon italian spice. I used my crockpot to cook it all in and added the heavy cream 1 hour before serving. I did not puree any of the soup and it still came out thick and hearty. Read More
(14)
Rating: 5 stars
01/09/2004
This is a great creamy wild rice soup! Taste is similar to the wild rice soup at "Grandma's restaurant in Duluth Minnesota. I think I will put some mushrooms in it next time. Read More
(14)
Rating: 5 stars
01/02/2004
This is a really tasty and wonderfully hearty soup. It does tend to get very thick so extra liquid is necessary. Also leaving out the bay leaf and substituting a bouillon/water combination for part of the stock still makes a great soup! Read More
(12)
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Rating: 5 stars
10/14/2006
I was looking for the perfect recipe to use my wild rice--and I found it! I made this soup for a "tail gate" meal during this year's harvest. My father-in-law said "There's nothing wrong with this soup " meaning he really really liked it. My husband agreed that it was a keeper. A change I made was reducing the broth to about 6 cups because I only had about 1 cup wild rice and I like my soup to be thicker. You absolutely must season this soup or it will be bland! I used creole seasoning to flavor instead of salt and pepper (creole is a staple in our kitchen). Thanks for the awesome and EASY recipe! Read More
(8)
Rating: 5 stars
11/05/2003
I made this recipe on a cold fall night for my husband and Mother-in-law and it was absoulutly perfect. The soup was full of flavor creamy and totally wonderful. The ingrediants seemed a bit simple when I looked at it but after trying it I could eat this every night! Read More
(8)
Rating: 5 stars
12/05/2005
I loved this recipe! I did use half and half instead of the heavy cream. It wasn't very thick but use it if you want it more like soup than chowder. I added mushrooms and garlic as well. Will definitly make again and again!! Read More
(8)
Rating: 2 stars
06/21/2003
I am a great fan of various types of soup and was looking forward to trying this recipe. Basically it was average and I have to admit that I never finished the leftovers that I had planned to have the next evening. Read More
(4)