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Creamy Chicken-Wild Rice Soup

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“The boyfriend loves creamy chicken-rice soups, and this is my effort to that end. I like the addition of sherry and a dash of curry powder and it's a great way to use up leftover chicken (and presumably turkey). This soup will thicken up overnight; it can be thinned with more chicken stock without losing flavor; adjust salt and pepper to taste. Almonds are optional but add an interesting crunch; this soup is also "crockpot-able" if you prefer.”
2hrs 25mins

Ingredients Nutrition


  1. Saute onion, celery and carrots in a large sauce pan for 5 minutes.
  2. Add mushrooms and saute another 5 minutes.
  3. Add flour and stir well.
  4. Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend).
  5. Bring just to boil, reduce heat and bring to simmer.
  6. Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry.
  7. Allow to heat through, then pour in half-and-half.
  8. Simmer soup for 1 to 2 hours- do not boil.

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