SOUP: Chicken Wild Rice


  • 2 chicken breast (cooked and shredded) I chose to boil mine on the stovetop in chicken broth
  • 1 cup wild rice (cooked per package instructions)
  • 1 cup chopped carrots 
  • 1 cup chopped celery
  • 1/2 large yellow onion, chopped 
  • 1/2 red pepper, chopped
  • 1 stick of butter 
  • 1/4 cup flour
  • 48oz jug of chicken stock
  • 1 TBsp of poultry magic (comes in glass jar with green lid)
  • 1 pint of half/half
  • 2 TBsp sherry wine
  • whole milk (optional)
  • salt/pepper to taste


  1. BE PREPARED! The wild rice takes 60 minutes to cook. Once done, set aside. 
  2. In the mean time cook chicken, shred and set aside. 
  3. Then in large pot, melt 2 TBsp butter with chopped carrots, celery, red pepper and onions until veggies become tender. 
  4. In small saucepan melt remainder of butter (6 TBsp) then add flour and stir. This should be clumpy and thick. Gradually add the broth, stirring constantly until it comes to a boil and starts to thicken.
  5. Once at your desired thickness, add to large pot of veggies. Then add cooked rice and chicken to large pot and stir all together. 
  6. Add sherry wine and half/half, TBsp of poultry magic and season with salt and pepper to taste. Cover and let simmer for about 10-20 minutes. (Can add whole milk to make soup thinner if you like)
  7. Enjoy with saltines or crackers of your liking!