Cream of Wild Rice Soup Recipe
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Cream of Wild Rice Soup Recipe

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4.5 38 53
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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 reduced-sodium 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: 176 calories, 5g fat (3g saturated fat), 24mg cholesterol, 600mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 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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Ann615 User ID: 3539687 263469
Reviewed Mar. 14, 2017

"Very good and easy! I like the richness without adding any cheese...yum! Will make again and again!"

dvierzen User ID: 7402990 257752
Reviewed Dec. 6, 2016

"Delicious! We had this on a cold, blustery day and it was perfect. I used Uncle Ben's herb long grain and wild rice because that's all i had, and I added mushrooms. My husband loved it. I will definitely make this again."

Susie77 User ID: 98373 252466
Reviewed Aug. 10, 2016

"Great recipe! I controlled the sodium by substituting my home-made chicken broth rather than using store bought. Plus I cut the recipe in half for just the two of us. It freezes well and tastes even better when re-warmed."

schamberlain User ID: 8299832 247991
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"

femail10 User ID: 6948905 242095
Reviewed Jan. 19, 2016

"This is a keeper!"

angela32 User ID: 3084463 234249
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."

jnjrok User ID: 1992251 221103
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."

babydoll95 User ID: 7971459 220569
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!"

Teritwoton User ID: 1638549 218328
Reviewed Jan. 19, 2015

"Excellent. I add mushrooms. Minced garlic. chicken. Cilantro"

1griffin User ID: 8081822 33750
Reviewed Nov. 20, 2014

"Excellent and easy .all joy smiles all around !!!"

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