Creamy Chicken and Wild Rice Soup

Robin Stevenson


My son loves this soup. I had found many different recipes for this soup, but there were several ingredients in all the recipes that I was not sure we would like, so I took the different recipes and made my own recipe. Everyone who tries a bowl of this soup loves it and will ask for the recipe. I hope you all enjoy…


★★★★★ 1 vote



  • 1/3 - 1/2 c
    chopped onions
  • 1/3 - 1/2 c
    chopped celery
  • 1/3 c
    fresh mushrooms, sliced
  • 2 large
    chicken breast cooked and chopped into bite size pieces
  • 1/4 c
  • 1/3 c
    all purpose flour
  • 1/8 tsp
    black pepper
  • 1 can(s)
    (14-1/2 ounces) reduced sodium chicken broth
  • 16 oz
    carton of half & half
  • 1 box
    (6.0 oz) uncle bens long grain and wild rice original recipe, already prepared as per directions on box
  • ·
    salt, pepper and seasoned salt - use to your taste

How to Make Creamy Chicken and Wild Rice Soup


  1. In a large saucepan, sauté onions, celery and mushrooms in butter until tender.
  2. Stir in flour and pepper until blended. Stir well and cook for just a minute.
  3. Gradually stir in chicken broth. Bring to a boil, cook and stir for 1 –2 minutes or until thickened.
  4. Stir in Rice and Chicken and heat. Pour in half and half stir well, heat through, and do not boil. Serve hot.

Printable Recipe Card

About Creamy Chicken and Wild Rice Soup

Course/Dish: Chicken Soups

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