Chicken and Wild Rice Soup

Total Time
Prep 20 mins
Cook 15 mins

Stock your pantry ahead of time to whip up this delicious satisfying soup. It comes together quickly for a nice meal. I got the recipe from Southern Living Magazine (Carol Michael Hewett, Texas). I made a few changes by adding celery, and adding 3 more cups of broth (because we don't like soup that thick). The original recipe called for 5 cups of water. I used part water and part chicken broth.

Ingredients Nutrition

  • 1 onion, chopped
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 8 cups water (or chicken broth or half water and half broth)
  • 1 (6 1/4 ounce) packagefast-cooking long grain and wild rice blend (such as Uncle Ben's®)
  • 1 (10 ounce) package frozen chopped broccoli
  • 2 cups chopped cooked chicken
  • 1 (8 ounce) package processed cheese, cubed (such as Velveeta®)
  • 1 (10 3/4 ounce) can cream of chicken soup, undiluted


  1. Saute´ onion, celery and carrots in a lightly greased Dutch oven over medium heat 5 minutes.
  2. Add water (or broth), seasoning packet from rice, broccoli, and chicken.
  3. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.
  4. Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.
  5. Serve immediately.
Most Helpful

Great recipe - I used cheddar cheese instead of velvetta and frozen carrots - but followed the recipe otherwise. I fed 4 adults and had a little left over. It is a hearty soup and a good spin on chicken soup. Definitely will make it again. Thanks for sharing.

clh8873 March 10, 2010

GREAT for a cold winter day! I've made this recipe a few times, and I always use the 1/2 broth, 1/2 water and it comes out great. I use all wild rice too, then add some garlic salt, onion powder and a bit of chicken bouillon. We eat organic here, so I found a recipe for "homemade velveeta"--I just make 1/3 recipe of that to use for this soup.

MinnMom January 19, 2010

This was good, we enjoyed and will make again. Makes a lot of soup and is a good use for leftover roast chicken. I used sweet onion, left out the broccoli, used 6 cups of homemade broth & 2 of water, substituted processed cheese with 1/3 cup shredded cheddar and 4 ounces of cream cheese. Also used leftover cooked basmati rice instead of Uncle Bens. Was good but I didn't put in enough salt & pepper, also tasted like it needed a little "something else". Maybe it would have been better with the seasoning mix from Uncle Ben's rice, not sure! Thanks though, was definitely tasty and a keeper for me!

Blue Skies May 13, 2009