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3/4 cup butter, divided

2 cups chopped celery

1 cup thinly sliced carrots (about 3 carrots)

1 large or 2 medium onions, chopped (about 1 1/2 cups)

4 cups chicken broth

3 cups cooked wild rice

2 teaspoons salt

1/2 cup all-purpose flour

2 cups Cass-Clay Half & Half Cream

2 cups Cass-Clay Heavy Whipping Cream

1 deli rotisserie chicken, cut into bite-sized pieces (about 3 cups)


How To

In large Dutch oven, over medium heat, melt 1/4 cup of the butter. Add celery, carrots and onions; cook 5 minutes, stirring occasionally until veggies are tender. Stir in chicken broth, wild rice and salt; cook 10 minutes stirring occasionally.

In a medium-size microwaveable bowl, melt the remaining 1/2 cup butter. Stir in the flour and mix until smooth. Gradually stir (a spoonful at a time) the butter-flour mixture into the soup pot mixing constantly to create a smooth mixture. Stir in Cass-Clay Half & Half Cream. Cook 10 minutes until mixture thickens.

Stir in Cass-Clay Heavy Whipping Cream and chicken. Cook for 10 minutes until hot.


You can use 2 cans (15 oz each) cooked wild rice to save time.

Stirring the chicken in at the end of the soup prep prevents the chicken from getting stringy and overcooked.

Serves:  6-8

Prep time:  30 min