Sherried Cream of Chicken and Wild Rice Soup Recipe

Name: Sherried Cream of Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces wild rice, uncooked; 4 cups water; 3 -4 cups chicken, cooked and chopped; 7 cups chicken broth; 2 tablespoons olive oil; 12 ounces mushrooms, chopped; 1 cup onion, chopped; 1 cup celery, chopped; ¾ cup flour; ¾ teaspoon white pepper; 1 teaspoon thyme, ground; 2 bay leaves; 24 ounces skim evaporated milk; 12 ounces water; ¼ cup butter; 2 chicken bouillon cubes; ¾ cup cooking sherry

Servings: persons

8 ounces wild rice, uncooked
4 cups water
3 -4 cups chicken, cooked and chopped
7 cups chicken broth
2 tablespoons olive oil
12 ounces mushrooms, chopped
1 cup onion, chopped
1 cup celery, chopped
¾ cup flour
¾ teaspoon white pepper
1 teaspoon thyme, ground
2 bay leaves
24 ounces skim evaporated milk
12 ounces water
¼ cup butter
2 chicken bouillon cubes
¾ cup cooking sherry

1
Bring 4 Celsius water to a boil.
2
Add wild rice to boiling water.
3
Simmer for 45 minutes.
4
Remove from heat.
5
Add cooked chicken to rice.
6
In a seperate frying pan, heat 2 T. olive oil and saute the celery, onions and mushrooms until the onions are clear.
7
Add flour to vegetables and mix well.
8
Add chicken broth to vegetables and stir until flour is dissolved.
9
Add this mixture to the rice and chicken.
10
Stir well.
11
Add spices, evaporated milk, water, butter, and chicken bullion to the stock pot.
12
Bring to a boil.
13
Reduce heat and simmer for 35 minutes.
14
Finish y adding sherry cooking wine.
15
Enjoy!

1511

kcal

Calories

Fat

Carbs

184

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 ounces wild rice, uncooked, 4 cups water, 3 -4 cups chicken, cooked and chopped, 7 cups chicken broth, and more.

Yes, Sherried Cream of Chicken and Wild Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sherried Cream of Chicken and Wild Rice Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions