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.
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
- 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.
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
- 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.
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
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.
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
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
Check out all my soup recipes!
Creamy Chicken and Wild Rice Soup
Equipment
- Measuring Cups
- Measuring Spoons
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.
Dave says
Do I add 3 cups of heavy cream in place of the milk and half and half?
Kathy says
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
Colleen says
This soup was delicious. A meal in itself with some crusty bread. So good and easy to make.
Kathy says
Thank you so much! I'm so glad you enjoyed it! 🙂
Lynn says
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.
Kathy says
Thanks so much! I'm glad you enjoyed it. 🙂
Kim says
Thanks will make for dinner tomorrow 👍
Kim says
Looks GREAT, how much per serving?
Kathy says
Plan on about 1 1/2 - 2 cups per serving.
Enjoy 🙂