Creamy Chicken and Wild Rice Soup Recipe

Inspired by Dainty Chefs

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A wild rice soup recipe



  • ½ cup/125ml Dainty Borealis Rice
  • 2 tbsp Unsalted Butter or Extra Virgin Olive Oil
  • 1 medium Onion, peeled and diced
  • 2 small Carrots, peeled and diced
  • 1 Rib Celery, diced
  • 2 Cloves Garlic, minced
  • 2 Sprigs Fresh Thyme
  • 1 tsp dried Sage
  • 2 tsp dried Oregano
  • 3 tbsp All Purpose Flour
  • 8 cups/ 2L good quality Chicken Stock, homemade or bought
  • ¾ cup/180ml cooked Dainty Borealis Rice
  • 1 ½ cups/375ml cooked Chicken or Turkey, chopped rough
  • Salt and Pepper
  • 3 tbsp chopped Parsley
  • ½ cup/125ml 35% Whipping Cream (optional)



Cook the ½ cup/125ml of Dainty Borealis Rice according to package instructions. Set aside.


In a large heavy bottom pot, heat the butter or oil over medium heat or medium high heat. When hot, add the onion, carrot, celery, garlic, and thyme, sage, and oregano. Sauté for 4–5 minutes, or until the onions wilt and the vegetables are glistening. Season with salt and pepper as desired. Add in the flour and stir to combine fully.


Using a whisk, slowly whisk in the chicken stock until the flour is fully blended in. Bring the broth to a simmer and reduce the heat to medium. Allow to cook for 5–10 minutes for the flour to fully cook out.


When the broth is thickened and smooth, stir in the cooked Dainty Borealis Rice and the cooked chicken or turkey meat. Adjust seasoning with salt and pepper and stir in the chopped parsley. Add in the cream at the end if using.

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