Chicken Wild Rice Soup

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My mom was the queen of soup.  For years she was the “Soup Nazi” behind the scenes for Grand Central Station–a coffee shop where I grew up and they sold out every day.  One of my favorite soups that she made was the Williamsburg Inn Turkey Soup, which is in our Winter cookbook.  But in my quest for gluten free, dairy free options I’ve been steering away from this soup and many that our in our cookbooks since they are creamy soups.  So I set out this week to use some leftovers–rotisserie chicken and carrots and to tackle the roux (the flour, butter, milk mixture that is used as a base for creamy soups) with gluten free and dairy free options.  And I succeeded!  So this recipe is actually a hybrid of a few of our soup recipes and is great when you have a “carcass” left over from either a chicken or a turkey.  Either can be used.

Chicken Wild Rice Soup


  • 1 Chicken or Turkey Carcass
  • 3 quarts Water
  • 1 Large Onion (chopped)
  • 3 stalks Celery (chopped)
  • 2 Carrots (chopped)
  • 1/2 cup Wild Rice
  • 1/2 cup Butter (or Butter alternative)
  • 1 cup Flour
  • 2 cups Milk of choice
  • 2 cups Chicken or Turkey (chopped)
  • 1/2 teaspoon Poultry Seasoning
  • Salt and Pepper (to taste)


Step 1
In a large soup kettle, cook the carcass with the water to make 3 quarts of stock. I will generally cook it with chopped onions, carrots and celery to flavor the broth--those are in addition to the ones needed for the recipe. Simmer with the lid on for about 30-60 minutes.
Step 2
Remove the bones, reserve the meat and strain the stock. Set aside.
Step 3
In a saucepan, combine the onions, celery, carrots and rice in 1 quart of the reserved stock. Cook for 40-50 minutes until the rice is soft. If you use a long grain rice in lieu of the wild rice, you can reduce the cooking time to 20 minutes.
Step 4
In a large soup pot, melt the butter and then blend in the flour until bubbly. Add the milk a little bit at a time and whisk it to remove the lumps. Once all of the milk has been incorporated, add the remaining stock and whisk until all the lumps are gone.
Step 5
Add the chicken and the rice and veggie mixture along with the poultry seasoning and salt and pepper to taste.
Step 6
This soup freezes well.

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