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Creamy Chicken and Wild Rice Soup recipe

Creamy Chicken and Wild Rice Soup recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken and rice soup

A lusciously thick chicken soup that is guaranteed to go down well. Enjoy during those cold winter months.

49 people made this

IngredientsServes: 8

  • 190g uncooked wild rice
  • 250ml water
  • 250ml water
  • 50g butter
  • 2 skinless, boneless chicken breast fillets, cubed
  • 1 onion, diced
  • 65g celery
  • 2 (295g) tins cream of chicken condensed soup
  • 625ml milk
  • 1 1/3 (300g) tins sliced carrots, drained
  • 3 tablespoons flaked almonds
  • 75g butter
  • 3 tablespoons dried parsley

MethodPrep:15min ›Cook:45min ›Extra time:6hr soaking › Ready in:7hr

  1. Soak rice in 250ml water for 6 to 8 hours. Drain.
  2. Bring 250ml water to the boil in a small saucepan. Stir in drained rice. Boil until water level dips below rice, 10 minutes. Set aside.
  3. In a medium saucepan, melt 50g butter over medium-high heat. Cook chicken, onion and celery in butter until browned and slightly crispy, 10 to 15 minutes. Set aside.
  4. In a large pot, combine chicken soup, milk, chicken mixture, carrots, almonds, 75g butter and parsley. Bring to the boil, stirring, then reduce heat to low and stir in rice. Simmer, uncovered, 15 minutes, stirring occasionally and adding more water or milk to thin if needed. Serve at once.

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Reviews & ratingsAverage global rating:(47)

Reviews in English (38)

by naples34102

I'm giving this four stars, only because I made enough changes to make it so. This would be mediocre, at best, without the changes. After all, it's still just doctored up canned soup. I used fresh carrots rather than canned, added mushrooms, cooked crumbled bacon,fresh minced garlic and a glug of white wine. This was way too thick for my liking, but was easily remedied by throwing in some chicken stock. The soaking step for the rice simply isn't necessary---just cook it beforehand as the package directs and add it at the end. The final result was very good, but it was a lot of tinkering around for what was still canned soup. I would have been better off, and with the same amount of work, just making the darned soup from scratch.-24 Apr 2008

by Kelrobinson

I love this recipe! The first time I cooked it, the wild rice was still a little bit stiff, even after soaking for nearly 7 hours, so the second time I cooked it, I put the whole works in the crockpot for a few hours after it was all mixed together, and it was DELICIOUS! My husband even liked it, and he is not a big fan of wild rice/chicken dishes. My Dad and his girlfriend loved it too, as did my Mom. I will definitely make this again and again. It freezed beautifully, so I pull out one serving at a time for my lunch and microwave and stir until it's warm enough to eat. Yum!-30 Jan 2006

by Cathryn

This soup is awesome. Instead of soaking the wild rice over night I just precooked it then added it to the soup mixture. Besides being a hardy meal, it is super easy. It goes great with homemade wheat bread.-01 Mar 2006

For the herby cranberry sauce:

In a medium saucepan, combine all the ingredients for the sauce. Pour in 1 cup water, then stir and bring to a gentle boil over medium heat. Reduce the heat to low and cook, stirring occasionally, until most of the liquid has cooked down and the mixture is thick like jam. Set aside.

For the soup:

Generously season the chicken with salt and pepper. Heat a large Dutch oven over medium-high heat and add the olive oil and butter. Working in two batches, brown the chicken on both sides, then remove it to a sheet pan or plate.

Add the onion, carrots, celery and garlic to the pan. Stir and cook for 5 minutes, until the vegetables are slightly softened.

Add the wine and stir, scraping the bottom of the pan. Cook for 3 minutes, letting the wine reduce by at least half. Reduce the heat to medium and sprinkle the flour over the vegetables, then stir for 2 minutes to let the flour start to cook. Pour in the broth and 1 cup water and stir until the mixture is heated through, about 5 minutes. Add the wild rice and stir it in, then add the chicken and any juices from the pan. Finally, add the bay leaf. Stir, reduce the heat to low, cover, and simmer until the wild rice is almost tender and the chicken is cooked through, about 35 minutes.

Remove the chicken from the pot and shred it with two forks.

Pour the half-and-half into the soup and stir it to combine.

Return the chicken to the pot, then add the thyme, rosemary, sage and kale.

Stir the whole delicious mess together and let it simmer another 10 minutes. Taste the wild rice and make sure it's cooked completely. If not, add a little more water and let the soup simmer another 10 minutes.

Just before serving, remove the bay leaf, squeeze in the lemon juice, and stir! Taste and add more salt and/or pepper if needed.

20 Creamy Chicken and Rice Recipes You'll Love

There's nothing quite like a creamy chicken and rice dish when the temperature starts to drop and you're craving some good old-fashioned comfort food. These recipes get their irresistible textures from creamy ingredients like canned soup, sour cream, and mayo. Whether you're in the mood for a nostalgic casserole just like your grandma used to make (this Mamaw's Chicken and Rice Casserole has more than 1,000 glowing reviews), a filling soup or stew (make this Creamy Chicken and Wild Rice Soup when you want to use up leftover rotisserie chicken), or just something easy and delicious (this Oh-So-Good Chicken lives up to its name), you'll find what you're looking for in this collection of creamy chicken and rice recipes.

Recipe Summary

  • 1 ½ cups chopped celery
  • 1 ½ cups chopped onion
  • 2 cups uncooked brown rice
  • 1 teaspoon chicken bouillon powder
  • 2 (14 ounce) cans chicken broth
  • 1 ½ cups water
  • 1 cup margarine
  • ¾ cup all-purpose flour
  • 3 cups chopped, cooked chicken meat
  • 6 cups milk, divided
  • salt and pepper to taste

In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.

In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.

If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.


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  • 2 tablespoons olive oil
  • 1 ½ pounds skinless, boneless chicken thighs
  • 2 (8 ounce) packages sliced fresh button mushrooms
  • 1 (32 ounce) carton reduced-sodium chicken broth
  • 2 cups water
  • 1 ½ cups thinly sliced leeks
  • 1 ½ cups 1/2-inch slices celery
  • ¾ cup uncooked wild rice, rinsed and drained
  • ¾ teaspoon salt
  • 1 (12 ounce) package soft, silken-style tofu
  • 1 cup low-fat milk (1%)
  • ¼ cup all-purpose flour
  • 1 tablespoon fresh thyme leaves

In a 12-inch skillet heat oil over medium-high. Add chicken cook 6 minutes or until browned, turning once.

In a 6-qt. slow cooker combine chicken, mushrooms, chicken broth, water, leeks, celery, wild rice and salt. Cover and cook on low 6 hours or high 3 hours. Remove chicken from cooker. Coarsely shred chicken using two forks.

If using low setting, turn to high. In a blender combine the tofu, low-fat milk, flour and thyme leaves. Cover and blend until smooth. Stir into mixture in cooker. Cover and cook 30 minutes more or until thick. Stir in shredded chicken.

Cooking the Wild Rice*

  1. Sauté rice in olive oil.
  2. Add water and salt to taste.
  3. Cook until rice is ¾ of the way done.
  4. Drain and reserve excess stock.

Making the Soup

  1. Sauté onions, celery, and carrots in melted butter in a large soup pot until the onion is translucent.
  2. Turn heat down, mix flour in thoroughly and cook about 5 minutes, stirring frequently. Careful not to brown!
  3. Using a whisk, blend in hot chicken stock and the reserved rice stock.
  4. Cook, allowing the soup to thicken slightly.
  5. Add the cream and blend.
  6. Add the cooked chicken, salt, pepper, and parsley.
  7. Simmer for 20 minutes.
  8. Garnish with fresh parsley.

*2 cups of pre-cooked wild rice can be substituted, with the stock being adjusted accordingly.


  • Add a 32 oz carton of chicken broth (OR 4 cups water + chicken bouillon) to the slow cooker.
  • Chop up some carrots and celery. I always use baby carrots cause it's so easy and no peeling needed. Add those to the slow cooker along with some boneless, skinless chicken breasts, the rice-a-roni (seasoning and all). Stir together and cover with a lid.
  • Let cook on LOW heat for 6-8 hours. Mine is always done right around 6 hours.
  • Shred the chicken. The chicken is so tender that it will literally fall apart.
  • Make a roux on the stove top by melting butter, whisking in the flour, salt, and pepper. Slowly add in the milk, while whisking constantly, and let that cook for a few minutes until thicker.
  • Add into the slow cooker and let cook for a few more minutes.

Chicken Wild Rice Soup

Tender diced chicken, combined with a medley of long grain and wild rice and corn simmered in a creamy chicken broth and seasoned with dry onion, garlic powder, and red pepper.

Prepare rice mix according to package directions.

In a saucepan, blend flour with 1/4 cup chicken broth until smooth. Stir in remaining broth and whisk until blended. Add cooked rice mix and remaining ingredients stir while slowly bringing to a boil over medium heat. Reduce heat and simmer for 15 minutes.

Go Wild…Rice

Luscious, with a bit of spice, this chicken soup is on another level. A supreme soup for rainy afternoons to lazy Sundays, recipes like these are perfect for staying indoors and cozying up. All around easy to make and certain to impress your tastebuds, our Creamy Chicken Wild Rice Soup is going to be your go-to soup.

With the addition of sweet corn, two cups of whole milk, and meaty chunks of tender chicken, this soup will offer you a bit of everything. Aside from its tasty components, the addition of our Mahatma® Long Grain and Wild Rice Mix contributes distinguished nutty and toasty notes to this soup’s incredible flavor. As if it couldn’t get any more tempting, sprinkle on some crushed red pepper and you’ll see that this soup isn’t just delicious, but also packs a little punch!

Keeping up with the classics, this chicken soup starts with whisking together flour and chicken broth. After cooking up this mixture and blending until smooth, the broth is added to the picture – making you only 15 minutes away from a delicious homemade soup.

Call us simple, but we love this recipe for its cooking ease as well as its simple ingredient list. So jot down this recipe, head to the store, and take a walk on the wild (rice) side.

What Can I Add to Chicken Soup to Make It Taste Better

ROTISSERIE CHICKEN: You can use any pre-cooked or leftover chicken for this recipe. I make this chicken soup recipe even easier with a rotisserie chicken that’s perfectly cooked and seasoned! Just shred the meat and you’re done!

You could also use 3 to 4 cooked and shredded chicken breasts. Some night I cook up some extra chicken when making dinner and keep it in the fridge for later. It’s great for salads, soups, and more!

WILD RICE: Unlike white rice, wild rice has a natural smoky flavor. It’s technically not even rice at all — it’s a seed! I use a long grain and wild rice mix for this creamy chicken and wild rice soup to get the best of both worlds.

I also use tons of veggies in my chicken and wild rice soup recipe. The onions, carrots, mushrooms, and celery bring a beautiful savory flavor to the creamy chicken stock.

Creamy Chicken and Wild Rice Soup

Easy breezy recipe! I used a specific Uncle Ben’s brand of wild rice that came with a spice pack. That is what flavors the soup. Make sure you pick yourself up a box to make your life a whole lot easier!


  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1 cup Diced Onion
  • 4 stalks Celery, Chopped
  • 4 whole Large Carrots, Peeled And Cubed
  • 6 cups Good Quality Chicken Broth
  • ¾ pounds Chicken Breasts, Cubed
  • 1 box Uncle Ben's Long Grain And Wild Rice (6 Oz.)
  • 1-½ cup Half-and-Half Or Fat-Free Half-and-Half
  • ⅓ cups All-purpose Flour
  • 3 dashes Salt And Pepper, to taste


In large pot, heat butter and olive oil. Sauté onions, celery and carrots on medium low heat for 10 minutes to soften. Season vegetables with salt and pepper. Pour in chicken broth and cubed raw chicken. Raise temperature to medium high heat to poach chicken in cooking liquid. Once chicken has cooked and become opaque, pour in rice and the seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally.

In a small bowl, whisk cold half-and-half with flour until smooth. Pour into the soup pot and reduce heat completely to low. Cook 10 minutes or until rice is softened completely and soup has thickened slightly. Taste and season accordingly. Serve hot.


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