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Wild Rice Soup

This healthy recipe comes from NDSU Extension Service.


  • 2 tablespoons butter
  • 1 cup each diced carrots, onions and celery
  • 3 tablespoons all-purpose flour
  • 3 cups hot chicken broth
  • 1 cup cooked wild rice, drained
  • 1 cup cubed cooked chicken
  • 1 teaspoon thyme, crushed
  • 1 cup stemmed fresh button mushrooms, cubed
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil
  • 2 teaspoons white wine Worcestershire Sauce
  • 1cup fresh or frozen peas
  • 2 teaspoons minced orange peel
  • 3 tablespoons slivered almonds, toasted
  • salt and freshly ground black pepper to taste


Melt butter in Dutch oven and add carrots, onions and celery. Sauté about 5 minutes; add flour
and cook about 5 minutes more, stirring constantly. Add broth and stir to loosen roux from
bottom of pan. Add wild rice, chicken and thyme; let simmer for about a half hour, stirring
frequently. Meanwhile, sauté mushrooms and parsley in olive oil and Worcestershire sauce
about 5 minutes; add to soup, along with peas, orange and almonds. Season with salt and freshly
ground black pepper to taste before serving.

Makes six servings.

Filed under: soups/stews, rice
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