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4.7 from 177 votes

Simple Creamy Chicken and Wild Rice Soup

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 Servings
Course: Soup
Cuisine: American

Ingredients

  • 3 tablespoons butter
  • ½ to ¾ to ¾ cup finely chopped onion
  • 1 cup finely chopped carrots about 3 to 4 medium carrots
  • 1 cup finely chopped celery about 3 stalks
  • ⅓ cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups cooked wild rice or wild rice blend
  • 2 cups cooked cubed chicken (a rotisserie chicken works great here, see note for other easy solutions)
  • 1 cup half-and-half evaporated milk or milk (preferably 2% or higher for creaminess)
  • Chopped chives for garnish optional

Instructions

    Cup of Yum
  1. In a large pot, melt the butter and add the onion, carrots and celery. Cook, stirring often, until the vegetables are mostly tender, 5-7 minutes.
  2. Add the flour and stir to combine, cooking another 30 seconds or so.
  3. Gradually add the chicken broth, stirring or whisking constantly to avoid lumps. Stir in the salt, pepper, and cooked rice.
  4. Bring the soup to a gentle simmer, and cook for 2-3 minutes, stirring often to make sure it's not sticking on the bottom.
  5. Add the chicken. Stir in the half-and-half or milk. Simmer for 3-4 more minutes. Add additional salt and pepper to taste.
  6. Serve, garnishing with fresh chives (optional).

Notes

  • Chicken: keep in mind the soup calls for cooked rice and chicken. I almost always have rotisserie chicken meat in my freezer, otherwise this simple skillet method works great when you need cooked chicken. You could also use raw chicken, cut it into small bite-size pieces, and cook it at the beginning in a tablespoon of oil or butter. Remove it to a plate before proceeding with the recipe instructions.
  • Rice: wild rice or a wild rice blend works great in this soup. If you salt the water for the rice (or if it has additional seasonings), make sure to compensate when using salt in the soup.

Nutrition Information

Serving 1 Serving Calories 258kcal (13%) Carbohydrates 23g (8%) Protein 17g (34%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 49mg (16%) Sodium 443mg (18%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 258kcal 13%
Carbohydrates 23g 8%
Protein 17g 34%
Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 49mg 16%
Sodium 443mg 18%
Fiber 2g 8%
Sugar 2g 4%

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