Cream of Chicken & Wild Rice Soup

READY IN: 55mins
Recipe by Starrynews

Inspired by a dish from a restaurant. If you use plain wild rice (the box usually comes with seasonings), you'll probably need to add some additional seasonings.

Top Review by mari79

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.

Ingredients Nutrition


  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. In another pan, bring the chicken broth to a boil.
  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. Add carrots, celery, and mushrooms to the broth mixture and let cook until tender.
  5. Meanwhile, in a small pan, melt butter over medium heat.
  6. Add onions and saute until soft.
  7. Stir in flour, coating onions and absorbing the butter.
  8. Stir milk into flour mixture, and let simmer, stirring occasionally, until thickened.
  9. When rice is done, add to the broth mixture and stir in rosemary and sage.
  10. Stir the flour mixture into the broth mixture and heat through, stirring until thickened throughout.
  11. Enjoy!

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