Creamy Chicken and Wild Rice Soup

1,486 Reviews 82 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Stephanie G
Recipe by  Stephanie G

“A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
  2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Share It

Reviews (1,486)

Rate This Recipe
Carrie
1940

Carrie

I've made this for years, and it's always excellent. I do now make some modifications to make it more healthy. First, I sautee about 1/2 c. onion with a couple of garlic cloves in a bit of olive oil, and add a 1/2 c. each carrot and celery and sautee it for a couple of minutes until softened before adding the broth, water and chicken. I also use 2 c. skim milk, and cut the butter to 6 tablespoons, and the flour to 1/2 c. It's still thick, creamy and delicious but cuts out a considerable amount of fat and calories, and adding vegetables gives it extra flavor and body. Perfect.

naples34102
963

naples34102

To be honest, I did a number of things differently with this, so I guess this is a review of a VARIATION of this recipe. After reading through it I knew I wanted a heartier soup with more depth of flavor. I sauteed a few strips of bacon, then added chopped celery, onion, mushrooms and a big clove of garlic. Since I used a larger package of rice I decreased the amount of flour to 1/3 c. to allow for the added thickness the extra rice would provide, and I used 1 c. cream and 1 c. milk. I also added an extra chicken breast and, during the final simmering, a healthy splash of white wine, probably a good 1/2 cup. The result was positively outstanding!

WHITEYBEAR
595

WHITEYBEAR

This is an oustanding, restaurant quality soup with great flavor. You do not need to use heavy cream. I have made this with 1% milk several times with fantastic results and it is still plenty rich and thick. Make sure to add some carrots and celery, as the soup all by itself seems like its missing something.

More Reviews

Similar Recipes

Chicken Wild Rice Soup I
(444)

Chicken Wild Rice Soup I

Cream of Chicken with Wild Rice Soup
(222)

Cream of Chicken with Wild Rice Soup

Creamy Chicken and Rice Soup
(128)

Creamy Chicken and Rice Soup

Wild Rice And Chicken Soup
(80)

Wild Rice And Chicken Soup

Chicken and Rice Soup I
(35)

Chicken and Rice Soup I

Chicken Wild Rice Soup II
(35)

Chicken Wild Rice Soup II

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 462 cal
  • 23%
  • Fat
  • 36.5 g
  • 56%
  • Carbs
  • 22.6 g
  • 7%
  • Protein
  • 12 g
  • 24%
  • Cholesterol
  • 135 mg
  • 45%
  • Sodium
  • 997 mg
  • 40%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Wild Rice Soup I

>

next recipe:

Chicken Wild Rice Soup III