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Home » Soup

Published: Apr 23, 2017 · Modified: Oct 2, 2021 by Kathy

Creamy Chicken and Wild Rice Soup

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A bowl of creamy soup with chicken and veggies.

This Creamy Chicken and Wild Rice Soup is a family favorite and is filled with chunks of chicken, sweet carrots and a wild rice mixture.

This soup is a hearty delicious soup perfect for lunch or dinner. 

A bowl filled with a creamy white soup.

Why make this soup

There's nothing better than a nice bowl of soup to warm you up and fill you up. This creamy chicken and rice soup does just that!

This soup is perfect for lunch or dinner and leftovers can easily be reheated.

Make in just one pot and once the rice is cooked, you simply add chopped cooked chicken and some milk and cream and you're ready to go.

Making a homemade soup means you know exactly what you're getting with no extra unnecessary ingredients.

Key ingredients

Ingredients for making a chicken soup.
  • Wild Rice Mixture
  • Cooked Chicken - use leftover chicken or cook up a chicken breast
  • Chicken Stock
  • Onion, Garlic, Carrots, Celery
  • Cornstarch - for thickening the soup
  • Milk and cream or half n half

Wild rice mix

Wild rice mix is a mixture of different types of rice. Typically you will find wild rice, white rice and brown rice. Sometimes you will also find red rice added too.

Make certain your mix does not contain any flavorings. You just want the rice. You could also use all wild rice instead of the blend.

A plateful of wild rice mixed with other rice.

Step by step directions

  • In a soup pot, heat olive oil and then add diced onions, carrots and celery
  • Cook until softened
  • Add garlic and cook for 30 seconds until fragrant
  • Add wild rice
  • A soup pot with cooked onions, carrots and celery.
  • Wild rice added to a soup pot.
  • Add chicken stock, cover pot and bring to a simmer
  • Cook for 45 minutes until rice is cooked
  • Stir in seasonings
  • In a small bowl, combine cornstarch and water. Mix until smooth. Pour cornstarch into soup pot and stir well
  • Add chicken
  • Pour in milk and cream. Heat through and serve.
  • Adding milk to a pot of soup.

Recipe tips

  • Chop onions, carrots and celery in small uniformed size
  • Use whole milk and half and half or heavy cream. If you'd prefer lower fat and calories, use all milk and increase cornstarch by 1-2 tablespoons.
  • Taste soup before serving and add additional salt and pepper if needed
  • Top with freshly chopped chives or parsley, if desired

Recipe Faqs

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. Once made, allow to cool and then refrigerate. To use, heat back up on a medium low heat.

If soup has thickened, just thin a with a bit of added milk.

Can I freeze this soup?

This soup does not freeze well.

More Great Soup Recipes

  • Creamy Tomato Soup
  • Enchilada Soup
  • Cheesy Broccoli Soup
  • Chicken Noodle Soup
  • Corn Chowder
  • Creamy Potato Soup
  • Ham and Bean Soup
  • Creamy Chicken Noodle Soup
A bowl of creamy soup with chicken and rice.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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A bowl filled with a creamy white soup.

Creamy Chicken and Wild Rice Soup

Kathy Berget
Hearty and delicious soup with chicken and wild rice. 
4.94 from 16 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Dinner
Cuisine American
Servings 6 People
Calories 316 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
Prevent your screen from going dark

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 cup diced celery
  • 1 small diced onion
  • 1 cup diced carrots
  • 1 clove garlic (minced)
  • 8 cups chicken broth
  • ¾ cup wild rice mix
  • 1 cup cooked chicken (diced)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon dried thyme
  • ¼ cup cornstarch
  • 2 tablespoons water
  • 1 cup milk
  • 2 cups half and half

Instructions
 

  • In a soup pot over medium heat add oil.  Add celery, onion, and carrots. Saute for 5-8 minutes until soft.  Stir in garlic. Continue cooking for 1 minute. 
    1 tablespoon olive oil, 1 cup diced celery, 1 small diced onion, 1 cup diced carrots, 1 clove garlic
  • Add chicken broth and wild rice.  Stir and cook for 45 minutes, until rice is cooked.
    8 cups chicken broth, ¾ cup wild rice mix
  • Stir in chopped chicken, salt, pepper and thyme.
    1 cup cooked chicken, 1 teaspoon salt, ½ teaspoon pepper, ¼ teaspoon dried thyme
  • In a small bowl, mix cornstarch and water. Pour into soup mixture while stirring. Simmer over medium for 10 minutes.  
    ¼ cup cornstarch, 2 tablespoons water
  • Stir in milk half and half. When heated through, soup is ready to serve.
    1 cup milk, 2 cups half and half

Notes

  • Chop onions, carrots and celery in small uniformed size
  • Use whole milk and half and half or heavy cream. If you'd prefer lower fat and calories, use all milk and increase cornstarch by 1-2 tablespoons.
  • Taste soup before serving and add additional salt and pepper if needed
  • Top with freshly chopped chives or parsley, if desired

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 316kcalCarbohydrates: 28gProtein: 14gFat: 17gSaturated Fat: 7gCholesterol: 51mgSodium: 1632mgPotassium: 672mgFiber: 2gSugar: 4gVitamin A: 4010IUVitamin C: 25.5mgCalcium: 173mgIron: 1.5mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Dave says

    December 08, 2024 at 12:12 pm

    Do I add 3 cups of heavy cream in place of the milk and half and half?

    Reply
    • Kathy says

      December 08, 2024 at 2:07 pm

      Hi Dave,
      You need 3 cups of milk altogether. You can use the 1 cup of milk and 2 cups of half-and-half that I have listed in the recipe or you can use 3 cups of heavy cream if you prefer a richer soup. You can also use 3 cups of milk if you prefer a lighter soup.
      Kathy

      Reply
  2. Colleen says

    November 10, 2024 at 4:36 am

    5 stars
    This soup was delicious. A meal in itself with some crusty bread. So good and easy to make.

    Reply
    • Kathy says

      November 10, 2024 at 5:11 am

      Thank you so much! I'm so glad you enjoyed it! 🙂

      Reply
  3. Lynn says

    September 25, 2023 at 6:30 pm

    5 stars
    I made this soup and it is absolutely wonderful! And really filling — it definitely could be a meal in itself. I probably would add a little less salt next time; but other than that it was perfect. A great fall/winter soup that’ll warm your tummy! Very delicious.

    Reply
    • Kathy says

      September 26, 2023 at 4:13 am

      Thanks so much! I'm glad you enjoyed it. 🙂

      Reply
  4. Kim says

    February 11, 2023 at 10:47 am

    Thanks will make for dinner tomorrow 👍

    Reply
  5. Kim says

    February 11, 2023 at 7:10 am

    Looks GREAT, how much per serving?

    Reply
    • Kathy says

      February 11, 2023 at 8:33 am

      Plan on about 1 1/2 - 2 cups per serving.
      Enjoy 🙂

      Reply
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4.94 from 16 votes (9 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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