Cream of Chicken with Wild Rice Soup

Cream of Chicken with Wild Rice Soup


"This makes a lovely chicken and wild rice soup."


2 h 15 m servings 572 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 432 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
  2. In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
  3. In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
  4. Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
  5. Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.
  • profile image

Your rating



  1. 279 Ratings


This is a wonderful, thick and creamy, tummy pleasing soup, but I did make a few changes to the recipe. Too lazy to make homemade broth, I used boxed chicken broth instead of the water, and adde...

I added flavor in my preparation, hence the 3 star rating on the basic recipe which I thought would be too bland as written...I need my garlic. The end result was amazing (better than any restau...

My husband and I LOVE this recipe! It reminds me of the soup at Panera Bread. I made a couple of changes. I use boneless chicken breasts, which I cook the day before to make it less time-cons...

I liked this recipe, though it was labor intensive. For those who had trouble with the soup not being thick enough, keep in mind you really have to stir the milk in the flour/butter roux for qui...

I LOVE this recipe and have made it again and again. My friends also request this recipe when I make it. I substitute two cans of mushrooms for the fresh mushrooms and then I cook the wild ric...

Yum! I love a good thick soup... and this one did not disappoint... great flavor and consistancy...I did add a little garlic to the oil...and then added the vegies. (what can you do I am an Ita...

This was the best tasting chicken wild rice soup I have ever had, other than going to a fine restaurant. My family loved it. However instead of 4 cups milk I added 3 cups milk and 1 cup half an...

I absolutely loved this recipe! My fiance is a huge chicken/wild rice soup fan. When we go out to eat, it's his soup of choice. I tried this recipe out on him and he said it was as good, if not ...

Great recipe but a bit bland. I used 4 cans of chicken broth instead of 7 cups water and that absolutely did the trick. I also used 5 minute wild rice which I cooked for two minutes, drained, an...