Chicken Veggie Wild Rice Soup

With tons of veggies, chicken, and of course—Canoe Wild Rice!—this healthy and flavorful soup is a delicious stepping stone into spring. Enjoy with a fresh squeeze of lemon for an extra burst of flavor.

Posted in: Soups


  • 2-3 Tablespoons Extra Virgin Olive Oil, divided
  • 4 Chicken Breasts, cut into pieces
  • Salt and Pepper
  • 3 Cloves Garlic, Crushed
  • 1 Medium White Onion, Chopped
  • 5 Ribs of Celery, Sliced
  • 1 Cup Green Beans, Sliced (fresh or frozen)
  • 5 Medium Carrots, Sliced
  • 1 Cup Sliced Mushrooms (fresh or canned)
  • ¼ Cup Slivered Almonds (optional)
  • 2 Cups Cooked Canoe Wild Rice
  • 4 Cups Chicken or Vegetable Broth
  • 1 Cup Whole Milk
  • 1 Tablespoon Fresh Thyme
  • 1 Tablespoon Curry Powder
  • More Salt and Pepper
  • 1 Lemon, Cut into Wedges (optional)


  1. Cook chicken pieces in the olive oil in a large skillet, seasoning with salt and pepper.
  2. In a large saucepan, sauté onions, garlic, celery, and carrots in olive oil just until onions are translucent.
  3. Add mushrooms, almonds, green beans, and remaining seasonings for a couple of minutes.
  4. Add cooked chicken, broth, cooked wild rice, and more salt and pepper.
  5. Mix together and allow to simmer on low until heated through and veggies are tender, about 20 minutes.
  6. Before serving, whisk in the whole milk.
  7. Serve with lemon wedges for an extra burst of flavor.