Cream of Wild Rice Soup Recipe
Cream of Wild Rice Soup Recipe photo by Taste of Home

Cream of Wild Rice Soup Recipe

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Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. —J. Beatrice Hintz, Neenah, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings


  • 1 large onion, chopped
  • 1 large carrot, shredded
  • 1 celery rib, chopped
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 8 cups chicken broth
  • 3 cups cooked wild rice
  • 1 cup cubed cooked chicken breast
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup fat-free evaporated milk
  • 1/4 cup minced chives

Nutritional Facts

1 cup: 180 calories, 6g fat (3g saturated fat), 25mg cholesterol, 899mg sodium, 22g carbohydrate (0g sugars, 2g fiber), 11g protein Diabetic Exchanges:1 starch, 1 lean meat 1 vegetable 1 fat


  1. In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives. Yield: 10 servings (2-1/2 quarts).
Originally published as Cream of Wild Rice Soup in Light & Tasty October/November 2001, p37

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Reviewed May. 9, 2016

"This soup is my husbands favorite, it is in our monthly rotation. All i changed is i added red pepper flakes and my husband likes extra rice"

Reviewed Jan. 19, 2016

"This is a keeper!"

Reviewed Oct. 9, 2015

"Really good. The second time I added mushrooms, used half and half instead of evap. milk and adjusted the salt. Loved it."

Reviewed Feb. 22, 2015

"Found it to be very bland tasting. Had to add a lot of seasonings, chicken bouillon, a can of cream of mushrooms soup, bacon, and mushrooms, and it still wasn't as tasty as other recipes. Would not make again."

Reviewed Feb. 15, 2015

"It must be very good since I had to look it up a second and third time to make it again!"

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