Creamy Chicken and Wild Rice Soup Recipe

I’d describe this soup as “comforting”. The flavors and thickness turn a gray day into a great day. I read others’ advice and recommend these changes: start by sautéing ½ cup each of diced onion, celery, and carrots plus 1-2 minced garlic cloves using 1 tablespoon of the ½ cup of butter. Then add the broth (5 cups), water (3 cups), and chicken. For the roux, cut the flour to ½ cup and use 1½ cup milk instead of heavy cream. Once it’s smooth (not thick), add it to the broth/chicken/rice and add ¼ cup white wine if desired. A friend of mine, who is a restaurant connoisseur, declared the soup to be restaurant quality! What a compliment!

I've made this for years, and it's always excellent. I do now make some modifications to make it more healthy. First, I sautee about 1/2 c. onion with a couple of garlic cloves in a bit of olive oil, and add a 1/2 c. each carrot and celery and sautee it for a couple of minutes until softened before adding the broth, water and chicken. I also use 2 c. skim milk, and cut the butter to 6 tablespoons, and the flour to 1/2 c. It's still thick, creamy and delicious but cuts out a considerable amount of fat and calories, and adding vegetables gives it extra flavor and body. Perfect.

Spectacular! Will be making this often during the winter. I hunted high and low for a 4.5 oz package of the quick cooking rice with seasoning. Couldn't find it - had to use a 6.5 oz box with seasoning packet. I cooked the rice separately (didn't add seasoning packet) - it cooked for 25 min. While the rice was cooking I poached the chicken - both took 25 min. so they were finished together. Then I proceeded with the recipe but I left out the 2 cups of water since I was adding cooked rice. (the uncooked rice would have absorbed the 2 cups of water if I had used it). I used the seasoning packet as directed. I did find that 3/4 cup of flour was too much - I was slowly adding it so I was able to stop before it was too late - I used probably about 1/2 cup. Anyway - this was the creamiest, thickest soup I have ever tasted and the flavor was great - oh, I followed the suggestions of other reviewers and sauted some onion, carrots and celery and I am glad I did. It was much thicker the next day so I just thinned it a little with chicken broth - milk would have done the trick too. Thank you so much submitter.

Very good soup. I just had wild rice I purchased from the health-food store, so I didn't have a seasoning packet. I used the following to season the rice: 2 Tbsp finely chopped onion, ½ tsp dry parsley flakes, ¼ tsp garlic powder, ¼ tsp onion powder, 1 tsp ground turmeric, ½ tsp ground cumin, ¼ tsp ground ginger. Will definitely make again!

So flavorful — tastes like a classic.

I made this soup with a few changes. First , I used all chicken broth instead of broth and water. Secondly, I added 1 cup of each diced carrots, celery and onions which I sauteed in the butter before I added the flour. Thirdly, I cut back the flour to 1/2 cup and the soup still ended up way to thick. It had a really good flavor and we really enjoyed it once I added more chicken broth to it to thin it out. I will definitely make again only will cut back the flour.

I made this and it was excellent, took it to a church soup and chili dinner. I doubled the recipe so it would fill my crockpot. Good thing all of it didn’t fit because there was nothing left. Glad I had some at home. I used Uncle Ben’s Wild Rice blend sautéed onions, garlic carrots and celery like others did and used less flour. Will definitely make this again maybe again for our soup and chili dinner.

I do make a tiny change. I cook down some celery, onions, and carrots in olive oil before adding the broth in step 1. We’ve made this many times and it is always a hit. And so simple!! Thank you.

This soup is fabulous! I sautéed some celery/carrot/onion and garlic in olive oil before adding the chicken (which I had raw so I diced it and cooked it for 5 minutes before adding the broth). Other than that, I made it the same and it was very flavorful. I ripped off a piece of a baguette and my son said it tasted just like being at Panera bread! Will definitely make again.

I love this!! I sauté a little bit of onion, carrot, and celery and add it to the broth before making the roux

I added onions, carrots, celery, mushrooms, and 1/2 cup white wine. Also subbed half and half for heavy cream. 1/2 cup flour instead of 3/4 cup. Very thick! It is delicious and my family LOVED it!!

I added 1 cup of each sautéed in butter , celery, carrots , 1/2 red onion chopped 2 Tbs of minced garlic ! Sooooooo good !

Hearty and yummy as is. I think I might add more vegetables like carrots in the future.

So good! Used the rice a roni brand wild rice im pretty sure thats what the recipe intended to be used. I added some carrots i had on hand and i highly recommend the carrots i wish i had more to put in it. Great for dipping bread in!

Made as written...but I don't want to waste.. wild rice is so $$$- sauteed 2 chopped celery stalks, 1)2 a medium size onion 2 medium size garlic cloves sauteed in the same pan as for celery - 1 lbs sliced mushrooms, 2 medium cubed potatoes... Once simmered add 3- 5 drops truffle oil and 1)4 chopped chives.

5 plus stars! This was unbelievably delicious. My husband raved about it several times! Thank you!

I used the rice a roni long grain and wild rice 4.3oz package. I also added an 8oz can of mushrooms. I boiled the chicken in the broth and water first instead of just having it ready for the recipe. It was delicious! Don’t add too much salt to boiling the chicken. There’s plenty in the seasoning package and the flour mixture.

My family very much enjoys this hearty soup! The first time I made this we followed the directions as I could (we couldn't find quick cooking wild rice mix with seasoning, so we used a name brand that takes 25 min to cook) and it was delicious. We cooked the rice per package directions, omitting the seasoning and set it aside, and then followed the recipe. After the first try, to accommodate those with health issues, I used 2% milk, started with 1/2 cup of flour, added more as needed to attain the desired thickness. As well, I added 1 cup of cooked/boiled carrots, and 1/2 cup of sautéed onions. The additions worked out well and added even more color. Turkey has been substituted for chicken, and if I have some on hand, I substitute turkey broth for chicken broth. A tasty way to use leftover turkey. :) A big "thank you" to Stephanie Fenley Garcia for posting the recipe.

My husband purchased that bag rice so I didn't end up with the exact soup but it was good none the less.

I made half the recipe, but used the entire 6.5 oz rice mix. I also added carrots, celery and onion, chopped finely. It was delicious - thick and rich. The next day I heated it up for lunch, adding a cup of chicken broth and it was even better! This allowed time for the flavors to meld and the soup had a lighter consistency. Amazing! A new favorite.