Creamy Wild Rice and Chicken Soup

1 Hour 30 Minutes8 People

This recipes yields enough food for an average of 8 portions.


  • ⅓ cup uncooked wild rice
  • 6 tablespoons butter, divided use
  • ½ cup chopped onion
  • 2 shallots, minced
  • ¾ cup chopped celery
  • ½ cup chopped carrots
  • ¼ cup flour
  • 4 cups chicken stock or broth
  • 2 cups Borden Half & Half
  • 2 cups diced cooked chicken
  • 3 dashes hot sauce (optional)
  • Salt and freshly ground black pepper, to taste


Cook the wild rice according to package instructions. Drain. Melt 2 tablespoons butter in a heavy saucepan over medium heat. Add onion, shallots, celery and carrots and sauté five minutes, until the vegetables are soft and the onions are translucent. Remove the vegetables from the pan and reserve. Melt remaining 4 tablespoons butter. Whisk in the flour and cook for two minutes, stirring constantly to avoid browning. Stir in chicken stock and half & half, and simmer for 20 minutes, stirring occasionally. Add cooked chicken, and simmer for an additional 10 minutes. Add hot sauce, salt and pepper to taste.