Wild Rice, Corn and Smoked Chicken Soup


  • 2 tablespoons olive oil
  • 1 large onion, peeled and finely chopped
  • 1 celery stalk, trimmed and thinly sliced
  • 1 leek, trimmed, thinly sliced and rinsed
  • 2 tablespoons plain flour
  • ½ teaspoon dill seeds or fresh dill
  • 1.5 litres ( pints) chicken stock
  • 150 mls (¼ pint) good white wine
  • kernels cut from 3 fresh corn cobs
  • 150 g (5 oz) cooked wild rice
  • 200 g (7 oz) smoked chicken, diced or shredded
  • cream and fresh dill or parsley – optional


Heat the oil in a large saucepan, and stir in the first three vegetables. Cook until golden. Add the dill, stir in the flour and gradually blend in half the stock. Cook for 5 minutes, then stir in the remaining stock and the wine, bring to the boil, and simmer gently until the vegetables are tender. Add the corn, rice and chicken. Bring to the boil and simmer for 5 minutes before serving. To serve, swirl in the cream and scatter on the herbs, if using them.