Real Recipes From Real Home Cooks ®

cream of chicken and wild rice soup

(12 ratings)
Blue Ribbon Recipe by
Carolyn Parke
Idaho Falls, ID

Simple and so good. I get asked to make this soup all the time.

Blue Ribbon Recipe

Ready to heat things up? Warm yourself through and through with this flavorful, hearty cream of chicken and wild rice soup. Wild rice adds a nutty and chewy texture, while vegetables add fresh flavor and color. The broth is creamy and savory with a touch of herbs and spices. It's filled with juicy and tender chunks of chicken breast. Simple to make and delicious to eat, a bowl will be perfect on a cold winter's night. With plenty of protein and fiber, it's nutritious and filling.

— The Test Kitchen @kitchencrew
(12 ratings)
yield 8 -10
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For cream of chicken and wild rice soup

  • 4
    chicken breast halves, skinless, boneless, and cubed
  • 1 stick
    butter, cold
  • 2 c
    wild rice, uncooked (prefer Uncle Ben's)
  • 1 md
    yellow onions, chopped
  • 2 c
    carrots, chopped
  • 2 c
    chopped celery
  • 8 oz
    mushrooms, choped
  • 1/3 c
    all-purpose flour
  • 6 c
    chicken broth
  • 1 pt
    heavy whipping cream
  • 1 Tbsp
    parsley flakes
  • 1/2 tsp
    dried sage

How To Make cream of chicken and wild rice soup

Test Kitchen Tips
In step 3, we used a rice cooker to cook the wild rice instead of the stovetop option.
  • Cooking onions, celery, and carrots in melted butter.
    1
    In a large skillet, add 1/4 cup butter, onion, celery, carrots, sage, salt, and pepper to taste. Sauté till onions are turning translucent.
  • Cooking pieces of chicken.
    2
    Add chicken breast and continue to cook until meat turns white.
  • Cooking the wild rice.
    3
    In a saucepan, bring 2 cups of water to a rolling boil. Add rice and reduce heat. Cover and simmer for 15 minutes or until rice is cooked.
  • All ingredients, minus butter and flour, in a large pot.
    4
    Combine vegetable and chicken mix, rice, mushrooms, and chicken broth in a large soup kettle. Bring to a boil and reduce heat. Add cream and parsley. Heat just to boiling point. (Don't Boil.)
  • Melted butter and flour in a bowl for a roux.
    5
    In a microwave-safe bowl, melt the remaining butter and add flour to make a roux. Slowly whisk the roux into the soup mixture to thicken. Enjoy!
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