The Chocolate Moose Chicken Wild Rice Soup

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  • 1 large leek, chopped
  • 3 stalks celery, chopped
  • 2 large carrots, minced
  • 3 tablespoons olive oil
  • 1 cup wild rice
  • 1/2 teaspoon ground black pepper
  • 2 quarts chicken stock
  • 3 cooked chicken breasts, cubed
  • 2 large red potatoes, cubed
  • 1 cup white wine or non-bitter beer


  • 1/2 cup butter
  • 1 cup flour
  • 1 quart heavy cream


  • 1 red bell pepper, minced
  • 3 tablespoons fresh parsley, chopped


  1. Soup: In large soup pot, sauté leeks, celery and carrots in olive oil until leeks are tender. Add wild rice, ground pepper and chicken stock. Bring to a boil. Reduce heat. Simmer for 40 minutes. Add chicken breasts, potatoes and white wine or beer to chicken stock mixture. Simmer for 10 minutes.
  2. Roux: Melt butter in small saucepan. Gradually add flour, stirring so it doesn't lump. Cook over low heat, stirring occasionally, for 5 to 10 minutes. Remove from heat. Gradually pour in cream, stirring with wire whisk. Stir until smooth.
  3. To finish soup: Remove soup from heat. Add roux to soup pot, stirring vigorously. Return soup to heat. Bring just to a boil, stirring often. Remove from heat. Stir in minced red pepper and fresh parsley.

Makes 10 servings.

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