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Creamy Chicken and Wild Rice Soup
4.7 from 138 votes

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup includes tender diced chicken breast cooked with wild rice and a blend of sautéed onion, carrot, and celery. The soup thickens with a cornstarch slurry and gets richness from cream cheese, milk, and half-and-half, finished with a touch of lemon juice and parsley. It offers a hearty, smooth texture with subtle savory flavors and a slight tang. This comforting soup is suitable for cooler days or anytime you want a filling dish with wholesome ingredients.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6
Calories: 197 kcal
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 2 tablespoons butter
  • 1 cup onion chopped
  • 1 cup carrot diced
  • 1 cup celery diced
  • 2 chicken breast diced into bite-size pieces, large, boneless, skinless
  • 2 14.5- ounce chicken broth or 4 cups / 1 quart, canned or homemade
  • 1 package wild rice such as Uncle Ben's minus the seasoning packet, 6 ounces, long-grain
  • 1 tablespoon parsley chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • red pepper flakes dash
  • 2 tablespoons cornstarch
  • 4 ounces cream cheese , cubed
  • 1 cup milk
  • 1 cup half-and-half
  • 1 tablespoon lemon juice
  • black pepper freshly ground

Instructions

If making in an Instant Pot:
    Cup of Yum
  1. Select Browning/Sauté function and melt the butter in the pressure cooking pot. Add the onion, carrots, and celery and sauté for about 5 minutes, stirring occasionally, until the vegetables are tender.
  2. Stir in the chicken, chicken broth, rice, parsley, salt, pepper and red pepper flakes. Lock the lid in place and select High Pressure and 5 minutes cooking time.
  3. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes (just let it sit, the steam will escape on its own), then finish with a quick release (be cautious and use a wooden spoon to shift the pressure relief valve so the hearty blow of steam escapes.)
  4. In a small bowl, whisk the cornstarch and cold water until smooth. Select Simmer/Sauté and add the slurry to the pot stirring constantly. Sir in the cream cheese until melted. Stir in the milk, half-and-half and lemon juice and heat through (do not bring to a boil). Serve sprinkled with more parsley and black pepper if desired.
If making on the stove top:
  1. Heat the butter in a large pot or dutch oven over medium high heat until shimmering and add the onion, carrots, and celery and sauté for about 5 minutes, stirring occasionally, until the vegetables are tender. Stir in the chicken, chicken broth, rice, parsley, salt, pepper and red pepper flakes.
  2. Bring to a boil then reduce to simmer and simmer for 30 minutes or until rice is tender and chicken is cooked through.
  3. In a small bowl, whisk the cornstarch and cold water until smooth and add to the pot, stirring constantly. Raise the heat to medium high and stir in the cream cheese until melted. Stir in the milk, half-and-half and lemon juice and cook until thickened. Serve sprinkled with more parsley if desired.

Nutrition Information

Calories 197kcal (10%) Carbohydrates 10g (3%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 10g (50%) Cholesterol 50mg (17%) Sodium 517mg (22%) Potassium 171mg (4%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 579IU (12%) Vitamin C 3mg (3%) Calcium 113mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 197

% Daily Value*

Calories 197kcal 10%
Carbohydrates 10g 3%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 50mg 17%
Sodium 517mg 22%
Potassium 171mg 4%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 579IU 12%
Vitamin C 3mg 3%
Calcium 113mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.