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    You are in: Home / Recipes / Cream of Chicken & Wild Rice Soup Recipe
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    Cream of Chicken & Wild Rice Soup

    Cream of Chicken & Wild Rice Soup. Photo by breezermom

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Starrynews's Note:

    I tried a similar soup at a restaurant and decided to recreate it at home. I use low sodium chicken broth and skim milk. I don't add additional salt, so you might want to taste and add it as necessary to meet your preferences. If you use plain wild rice (the box usually comes with seasonings), you'll probably need to add some additional seasonings. I also like to use leftover wild rice in here and adjust the other proportions according to the amount I have on hand.

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    Units: US | Metric


    1. 1
      Prepare rice according to package directions. The box I use usually runs about 25 minutes, so I usually give it a 10 minute head start and then start working on the rest.
    2. 2
      In another pan, bring the chicken broth to a boil.
    3. 3
      Cut the chicken into pieces and coat with the corn starch and pepper. Put chicken into the boiling broth and reduce heat to medium.
    4. 4
      Add carrots, celery, and mushrooms to the broth mixture and let cook until tender.
    5. 5
      Meanwhile, in a small pan, melt butter over medium heat.
    6. 6
      Add onions and saute until soft.
    7. 7
      Stir in flour, coating onions and absorbing the butter.
    8. 8
      Stir milk into flour mixture, and let simmer, stirring occasionally, until thickened.
    9. 9
      When rice is done, add to the broth mixture and stir in rosemary and sage.
    10. 10
      Stir the flour mixture into the broth mixture and heat through, stirring until thickened throughout.
    11. 11

    Ratings & Reviews:

    • on October 11, 2011


      This was delicious. It is definitely restaurant quality. I put onion in food processor since I have picky eaters. (All steps can be done in one pot except for cooking the rice). In a big soup pot I then sauteed chicken (no cornstarch) and when almost done I added all the rest of the veggies (I added red bell pepper, squash, and asparagus) with minced garlic and red pepper flakes. When veggies were just starting to get soft I added oat flour to thicken. Then added milk and chicken broth and seasoned with salt added rice in at the end. The rosemary and sage in this are so good. I cannot wait to try it tomorrow if there is any left. Very easy recipe, sophisticated taste, and a great way to get rid of veggies in the fridge. Thank you for sharing this it is going in the recipe rotation.

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    • on May 19, 2010


      Delicious and extremely hearty! I was tempted to add more broth, but it worked fine without it. (I prefer thicker soups). I made one change. I used already cooked leftover chicken breast meat, and added at the end with the cooked rice, bringing it up to heat. Loved the sage and rosemary ( I used fresh). Thanks for a great bowl of soup on what turned out to be a really nasty day for May!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2010


      This is definitely a make again recipe! I did need to add more broth, or it would have been a casserole instead of a soup! :) I really loved this, can't recommend it enough. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Cream of Chicken & Wild Rice Soup

    Serving Size: 1 (157 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 183.9
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 7.0 g
    Cholesterol 31.4 mg
    Sodium 455.0 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 1.1 g
    Sugars 1.9 g
    Protein 5.4 g

    The following items or measurements are not included:

    long grain and wild rice blend

    chicken tenderloins

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