Low-Fat Cream of Chicken and Wild Rice Soup

READY IN: 40mins
Recipe by yogiclarebear

This is my lower-fat version of Minnesota Cream of Chicken & Wild Rice Soup. Tastes great, warm and filling!

Top Review by Jese Lynn

This was a perfect way to end a cold and windy day! This is a great recipe and I didn't add or subtract anything (which is saying a lot in my house)! I have definitely added this to our "foods to make again" bowl of ideas! Thank you!!!

Ingredients Nutrition


  1. In a large stock pot, sauté chicken until cooked through. Remove to a bowl. Add wild rice to the bowl. Mix in the half and half, sherry, and flour. Set aside.
  2. In the same pot, melt butter. Cook onion until soft and translucent. Add carrots and celery, salt, pepper, and thyme. Cook, stirring, for about 5 minutes.
  3. Add chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.
  4. Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.

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