Chicken Wild Rice Chowder

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 207.2
  • Total Fat: 7.7 g
  • Cholesterol: 49.4 mg
  • Sodium: 312.3 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 16.8 g

View full nutritional breakdown of Chicken Wild Rice Chowder calories by ingredient
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This is one of my favorite winter soups. It is super-easy and is a great one-dish meal with a green salad. This is one of my favorite winter soups. It is super-easy and is a great one-dish meal with a green salad.
Number of Servings: 10


    4oz bacon, sliced into 1/4" pieces
    1lb boneless skinless chicken breast, cut into 1" dice
    2 medium onions, diced
    4 carrots, diced
    4 stalks celery, diced
    6 cups chicken stock or broth
    6 sprigs fresh thyme, leaves picked or 1/2 teaspoon dried thyme
    2 bay leaves
    1/2 cup heavy cream
    2 cups cooked wild rice
    salt and black pepper to taste


Heat a heavy soup pot or Dutch oven and brown the sliced bacon, cooking until the fat is rendered and the bacon forms crispy "bits". Turn off the heat, remove the bacon and set aside, and pour off as much of the bacon drippings as you can, but don't wipe out the pan.

Turn the heat back on to high, and brown the chicken in what remains in the pan of the bacon drippings. Add the bacon bits back in once the chicken is lightly browned but not cooked through. Add the chopped onions, carrots and celery and mix with the meats, cover the pot and continue to cook over medium heat until the vegetables are tender-crisp, about 15 minutes.

Add the chicken stock, thyme, and bay leaves, bring to a boil and simmer over low heat for 15 minutes. Stir in the wild rice and cream and simmer long enough for them to heat through (do not boil). Add salt and pepper to taste.

Number of Servings: 10

Recipe submitted by SparkPeople user SKINNYAGAINTX.

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