Chicken and Wild Rice Soup

A bowl of chicken wild rice soup garnished with parsley.

Chicken and Wild Rice Soup

This creamy chicken and wild rice soup is a delicious, one-pot meal loaded with tender chicken, vegetables, and hearty rice in a rich, homemade broth. Simple to make and perfect for a satisfying lunch or dinner.

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Course: Main Course, Soup

Cuisine: American

Keyword: chicken and wild rice soup, chicken wild rice soup

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: -8 servings

Calories: 672kcal

Author: Lyn Croyle

Equipment

Dutch oven

Ingredients

2 tablespoons olive oil
1 cup carrots diced
1 cup celery diced
1 medium onion diced
1 tablespoon garlic minced
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon black pepper
6 cups chicken broth low sodium is best
2 boxes Uncle Ben’s Wild Rice and seasoning packets
4 tablespoons butter
½ cup flour
1 cup milk or coconut milk
1 cup heavy cream or coconut cream
3 chicken breast cooked and shredded

Instructions

In a large pot, over medium heat, drizzle olive oil, and add diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5-7 minutes.
2 tablespoons olive oil, 1 cup carrots, 1 cup celery, 1 medium onion
Add the minced garlic, Worcestershire sauce, celery salt, salt, and black pepper and cook for another 1-2 minutes.
1 tablespoon garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon celery salt, 1 teaspoon salt, 1 teaspoon black pepper
Pour in the chicken broth, Uncle Ben’s rice and seasoning packets and bring to a simmer.
6 cups chicken broth, 2 boxes Uncle Ben’s Wild Rice
In a medium saucepan, melt the butter over medium heat. Stir occasionally to prevent it from browning.
4 tablespoons butter
Once the butter is fully melted and bubbling, gradually whisk in the flour. Continue whisking constantly to combine the two into a smooth paste (this is the roux). Cook the roux for 2-3 minutes to remove the raw flour taste.
½ cup flour
Reduce the heat to medium low. Slowly pour in the milk while whisking continuously to prevent lumps from forming. Once the milk is incorporated and smooth, add the heavy cream in the same way, whisking constantly.
1 cup milk, 1 cup heavy cream
Continue to cook the mixture, whisking often, until it thickens to your desired consistency. This should take about 5-7 minutes. The sauce will coat the back of a spoon when ready.
Stir heavy cream mixture into soup and simmer for 10-15 minutes, allowing the soup to thicken and the flavors to meld. Add the shredded chicken to the soup. Stir to combine and cook to heat chicken.
3 chicken breast
If desired, garnish with fresh herbs. Serve and enjoy!

Recipe Tips

Save time with rotisserie chicken: Try using shredded rotisserie chicken—it’s a quick, flavorful shortcut that speeds up prep.
Thicken the soup: Whisk the roux continuously while adding milk and cream to avoid lumps and create a velvety base.
Skip freezing: This soup doesn’t freeze well due to the rice and cream, which can change texture once thawed.

Nutrition