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


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

About this Recipe

Course/Dish: Chicken Soups